Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Peggy has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York and spent a year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” in 2017 and in “Cornbread Nation 4: The Best of Southern Food Writing” in 2008.
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PublishedFebruary 6, 2022
Maine Gardener: When you plant a tree or shrub, get to the root of the matter
Healthy root systems are key to growing a successful plant.
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PublishedFebruary 6, 2022
Of Black History month and their work, Black and brown artists say, ‘it’s complicated’
The annual tribute is a double-edged sword. Maine artists wrestle with whether it’s a celebration or maybe a sidelining.
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PublishedFebruary 6, 2022
Vegan Kitchen: Low in fat, high in protein, tofu is delicious, too
These two recipes are reliable kitchen workhorses.
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PublishedFebruary 6, 2022
Green Plate Special: Mix and match chowder rules
As long as you’ve got the key components – the broth, the star, the chunk and the thickener – you can make chowder of any sort.
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PublishedJanuary 30, 2022
Southern pine beetles are not an immediate threat, the experts say, but they are a cause for concern
The invasive beetles have been spotted in Maine and could be a harbinger of other damaging bugs to come.
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PublishedJanuary 23, 2022
In a new year, is it time for some new skills? These cooking classes can help
Even in a pandemic, the options are good and various, and range from croissant-making to sushi rolling.
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PublishedJanuary 23, 2022
Vegan lunches restart in Portland’s elementary schools, making the district a national leader
Despite challenges from supply chain disruptions, staff shortages and the pandemic, the food services director says her team continues to refine the options.
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PublishedJanuary 23, 2022
Green Plate Special: This little piggy is better for the farmer, the field and the eater
The farmers at Roaring Lion Farm are raising Meishan heritage pigs.
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PublishedJanuary 23, 2022
Maine Gardener: Hey gardeners, wondering how to occupy your time this winter?
We’ve got some projects for you. Get ready to organize, repair, and build a bin or trellis.
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PublishedJanuary 23, 2022
Brush up your dicing and slicing
Looking for a cooking class? Here are some options – virtual, in-person, hands-on and demonstration.
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