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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PublishedSeptember 12, 2021
‘Buy American’ isn’t just for cars or washing machines. A proposed bill applies to flowers
The American Grown Act, supported by Rep. Pingree and Sen. King, asks that the U.S. government buy U.S. blossoms.
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PublishedSeptember 12, 2021
Can’t wait? Poach your pears and make chocolate pear cake
The window of pear perfection is fleeting. We’ve got a fix for that.
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PublishedSeptember 12, 2021
Grow (or otherwise obtain): A fall cover for your garden
In my early years of gardening, I would till the vegetable garden as soon as I’d harvested the crops. I thought it made things look neater and helped to get rid of the weeds. I now know come fall, the garden has to be covered by something, both to add to the soil’s organic matter […]
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PublishedSeptember 12, 2021
Ready or not, here it comes: first frost
Some plants die immediately, others can withstand colder weather for a time.
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PublishedSeptember 5, 2021
Maine Gardener: Hosta pushing out its neighbors? Iris ailing?
September is a good time to dig and divide.
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PublishedSeptember 5, 2021
Grow: Winter squash
In fall, a gardener’s fancy turns to thoughts of winter squash
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PublishedSeptember 5, 2021
Vegan Kitchen: The making of a vegan
Vegan Kitchen columnist Avery Yale Kamila tells how, 30 years ago, she became an impassioned vegan – and never looked back.
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PublishedSeptember 5, 2021
Green Plate Special: The many reasons dill blossoms are kind of a big deal
You can use different parts of the plant in all sorts of ways.
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PublishedSeptember 5, 2021
Like a certain honey flavor? You have bees to thank
The nectar chosen by the insects, which varies by season and region, determines how different honeys taste.
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PublishedAugust 29, 2021
Green Plate Special: Foolproof Hollandaise keeps you from wasting precious local eggs
Goodbye anxiety in the kitchen, hello luscious Hollandaise on the plate.
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