A spoonful of sugar – in the form of chocolate-carrot snacking cake with vanilla yogurt glaze – and help from a regional nonprofit can ease the pain.
Peggy Grodinsky
Staff Writer
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.
Posted inFood & Dining
Take Me to the Fair
Tickets to the Common Ground Country Fair go on sale Monday.
advertisement
Posted inFood & Dining, Maine Gardener
Maine Gardener: Growing a gardener
With the help of MOFGA, a one-time black thumb has become a gardener.
Posted inFood & Dining, Recipes, Vegan Kitchen
Since its start, MOFGA has had a friendly attitude toward vegetarians
We trace its origins, from early founders Helen and Scott Nearing to good old Maine thrift.
Posted inFood & Dining, Maine Gardener
Pick: Cherry Tomatoes
Cherry tomatoes are ripening now. They are tasty, plentiful and require almost no work in the kitchen. In fact, they’re good as a snack just as they are should you walk by them in the garden and want to sample. All cherry-sized tomatoes are indeterminate, which means the vines keep growing and producing new fruit […]
Posted inFood & Dining, Things to Do
Eat & Run: Great Wave Sushi adds flair to raw fish
The food cart is parked several times a week at the Austin Street Brewery and has many boisterous options.
Posted inFood & Dining, Restaurant reviews
Ten Maine lobster dishes you really don’t want to miss
Do not read this list when you’re hungry.
Posted inFood & Dining, Maine Gardener
Lobster shells promote healthy gardens
Compost made from ground-up lobster shells slowly releases nitrogen and builds strong cell walls in plants.
Posted inArts & Entertainment, Books, Food & Dining, Maine Authors
Feast on these lobster novels
Editor’s Note: Given Vinalhaven’s centuries-old tradition of lobstering, we asked Vinalhaven librarian Scott Candage to recommend a few novels about lobstering in Maine. These are his picks, listed in alphabetical order by writer. “Stern Men” by Elizabeth Gilbert, Mariner Books, 2001 edition Yes, that Elizabeth Gilbert. Before she became famous for “Eat, Pray, Love,” Gilbert […]
Posted inFood & Dining, Green plate special, Recipes
Given the price of lobster, smart cooks know to use every last bit of the bug
Suck out the sweet and delicious meat, add any unfertilized eggs to sauce, and be sure to save the shells for stock.