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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PublishedJanuary 18, 2022
Portland Museum of Art receives photography collection that ‘puts us at another level’
The gift of more than 600 photographs from Judy Glickman Lauder features works by world-famous artists.
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PublishedJanuary 16, 2022
Maine Gardener: What could be ahead in the gardening world for 2022?
A shortage of larger saplings and shrubs, as well as a shortage of workers to help tend your garden. Also, a bit of fun while you wait for winter to end.
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PublishedJanuary 16, 2022
Green Plate Special: When you waste food, you waste a lot of (your own) money
If helping the environment can’t persuade you to waste less, maybe helping your pocketbook can.
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PublishedJanuary 16, 2022
Here’s how to improve a bacon burger
Add peanut butter. Honest to God.
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PublishedJanuary 9, 2022
Vegan Kitchen: Save money, save your health, save the world, eat vegan!
A new study from researchers at Oxford University says eating vegan, in developed countries, costs consumers far less than eating a traditional western diet does.
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PublishedJanuary 9, 2022
To rescue bland winter fruit salads, keep 9 simple guidelines in mind
It’s easier to eat healthfully in the new year (or any time) if the stuff you are eating actually tastes good.
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PublishedJanuary 9, 2022
Maine Gardener: Sixty-three plant species could be banned for sale under a new state proposal
The plants are highly invasive and threaten Maine’s native wildlife.
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PublishedJanuary 9, 2022
Fireplace cookery 101: Since the fire is going, try making dinner
Cook chestnuts, s’mores, sausage stew and much more.
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PublishedDecember 26, 2021
Maine Food A to Z: Our annual roundup in 2021
What a year! We adapted, we quit in droves, we begged for common courtesy, we mourned the loss of an iconic factory. And so much more.
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PublishedDecember 26, 2021
In 2021, vegan food was here, there and everywhere
From Hollywood to British royalty, from fast food to Michelin-starred restaurants, the popularity of vegan eating surged this past year.
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