Peggy Grodinsky on Muck Rack

Peggy Grodinsky

Verified
Portland
As seen in: The Portland Press Herald, Yahoo Entertainment, Yahoo Life, Yahoo News, Yahoo Finance, Chron, Yahoo Sports, Yahoo, Bangor Daily News, New Hampshire Union Leader, Sun Journal (Lewiston, ME) and
Food + Books editor @PressHerald and Maine Sunday Telegram. Reader, writer, cooker. Lover of Jane Austen before she was a movie.
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Articles

Maine gardeners find it hard to leave a paradise they created themselves

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By Peggy Grodinsky Verified
| The Portland Press Herald Verified
Twenty-one years ago, when Andy Turocy moved from Provincetown, Massachusetts, to a 1732 colonial on an idyllic forested road in Georgetown, the “garden,” such as it was, was nothing but two apple trees and an expanse of boring lawn. In his mind’s eye, though, just as he knew the house was home the very first time hesaw it — “I’m living here. This is it. I’m not going any further,” he’d said to himself — he immediately saw the the promise of the yard.
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Foraging and craft workshops at Langlais Art Preserve in Cushing

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By Peggy Grodinsky Verified, MWC Bot
| The Portland Press Herald Verified
Sculptures by Bernard Langlais at the Langlais Art Preserve. (Photo by Maura McEvoy) The Langlais Art Preserve in Cushing is hosting three workshops and picnics this summer and fall with forager and artist Rachel Alexandrou and guest crafters. The five-hour events explore the wild flora of the St George River watershed, a stroll during which participants learn how to identify and responsibly harvest plants that are edible and useful to crafts people.
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Mainers, biscuits and Bakewell Cream are a match made in Bangor

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By Peggy Grodinsky Verified
| Bangor Daily News Verified
On a busy summer weekend, Moody’s Diner in Waldoboro serves roughly 400 biscuits — in breakfast sandwiches, with sausage gravy and haddock chowder. Every dinner comes with a homemade biscuit, and diners who still haven’t had their fill can order the strawberry shortcake for dessert. Moody’s makes the biscuits with Bakewell Cream, a leavener developed in Bangor roughly 80 years ago that many home bakers in Maine — and their mothers, grandmothers and great aunts — still swear by.
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