Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cookās Country, a Boston-based national magazine published by Americaās 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 āBest of Food Writingā in 2017 and in āCornbread Nation 4: The Best of Southern Food Writingā in 2008.
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PublishedJanuary 29, 2023
‘This Might Hurt’ furnishes estranged sisters, an evil dad, a cult-like leader, secrets and a remote Maine island
Stephanie Wrobel’s new thriller seems to have it all, but the book suffers from its constantly shifting, confusing timeline.
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PublishedJanuary 29, 2023
Skip the grow lights. Try a method that’s stood the test of time
A centuries-old gardening method for starting seedlings is finding new life.
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PublishedJanuary 22, 2023
Viles Arboretum experiments with ‘Forest of the Future’
As climate change alters conditions for Maine’s flora, the arboretum experiments with non-native trees to figure out which species could thrive in warmer conditions.
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PublishedJanuary 22, 2023
Radicchio ā the leafy vegetable that’s almost too pretty to eat
But get over that. It’s also delicious, in season now and available from your local farmer.
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PublishedJanuary 22, 2023
What do Mainers say when it comes to the ethics of eating lobster? Pass the butter
Whether the fishery is harming the endangered right whale is a matter of vehement debate, but local chefs, restaurateurs, fishmongers and ordinary people are still cracking into Maine’s iconic crustacean.
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PublishedJanuary 22, 2023
Maine was once home to a pioneering U.S. tofu expert
In the late 1970s, Peter Golbitz began making tofu in his home kitchen in Bar Harbor. He went on to an illustrious career in the soybean field.
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PublishedJanuary 8, 2023
An old, monied family unravels in Anne Whitney Pierce’s latest novel
Set during the turbulent 1960s and early ’70s, ‘Down to the River’ beautifully depicts the dwindling of a family fortune, brothers drinking to excess, and inseparable cousins leaving childhood behind.
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PublishedJanuary 8, 2023
Protecting soil, in Maine’s forests and backyards, is a key to carbon neutrality
With its abundance of forested land, the state is well positioned to meet its goal of achieving carbon neutrality by 2030.
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PublishedJanuary 1, 2023
Then and now: Reflecting on nearly 50 years on one patch of earth
In the early days, Atwell and his wife tilled, installed lawn, and reached for fertilizers and insecticides. But as time has gone by, the couple has become more and more attuned to nature’s needs in their garden.
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PublishedJanuary 1, 2023
Save the planet, and time, with one-pot cooking
Sustainable recipes like this Muhammara and Chickpea Stew also suit busy lives.
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