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.

Arts & Entertainment, Books

Bedside table: One way to take your mind off the pandemic? Read about a very different disaster

February 21, 2021February 17, 2021

‘In Harm’s Way’ tells of the USS Indianapolis, torpedoed by a Japanese submarine in World War II, which lost three-quarters of her crew, many to shark attacks.

Books, Review

Forced by poverty to retreat to the Maine woods, a spirited young girl comes into her own

by Amy MacDonald February 21, 2021February 20, 2021

In ‘Echo Mountain,’ the remarkable Ellie gains new skills and undertanding.

Books, Review

For a mother forced to give up her child, decades of grief, shame and secrets

by Ellen McCarthy The Washington Post February 14, 2021February 8, 2021

Though ‘American Baby’ chronicles a forced adoption in the 1960s, the tale resonates with the news of the many migrant children separated from their parents at the U.S.-Mexico border.

Food, Vegan Kitchen

A 19th-century Portland newspaper an early advocate for a vegetarian diet

by Avery Yale Kamila February 14, 2021February 13, 2021

‘The Pleasure Boat” also supported abolition, women’s rights and temperance. Its founder, Jeremiah Hacker, said he lived in a ‘plain simple manner from necessity, choice, and principle.’

Food, Maine Gardener

Landscape with native wild edibles

by Tom Atwell February 14, 2021February 13, 2021

Humans get something to eat and attractive plants for their yard. Wildlife gets a share of the food, plus comfortable places to live and breed.

Food, Recipes

Homefront: The sandwich is from Denmark, the ingredients from Maine

February 14, 2021February 11, 2021

“In the Phelan household, we’re surviving the winter/pandemic by reliving great food we tasted during past family vacations. Last year we went to Copenhagen and fell in love with Smorrebrod. Our recipe is Wheat Boule from Rosemont (market), Scratch’s cream cheese, smoked salmon, dill, capers and our own pickled red onions.” — KEVIN PHELAN, Cape […]