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.

Food, Green Plate Special, Recipes

Green Plate Special: The hype is growing around lab-grown meat

by Christine Burns Rudalevige January 31, 2021January 30, 2021

Singapore is using it as part of an effort to source more of its food on the island.

Food, Local & State, News, Source

Do you know Mainers helping improve our environment? Nominate them for a Source Award

January 31, 2021February 5, 2021

Nominations for the Press Herald’s sixth annual Source Awards, recognizing the state’s leaders in sustainability, are open through March 1.

Arts & Entertainment, Books, Review

Book review: Is there a Southern belle in every sorority girl?

by Nell Beram January 31, 2021January 30, 2021

In ‘Women of Discriminating Taste,’ Margaret L. Freeman explores how white sororities have historically aligned themselves with conservative Southern values.

Arts & Entertainment, Books

The writer behind ‘Your Fat Friend’ on diets, BMI and the relentless advice of strangers

by Dawn Fallik Special to The Washington Post January 31, 2021January 26, 2021

Aubrey Gordon hopes her new book, ‘What We Don’t Talk About When We Talk About Fat,’ encourages readers to think more deeply about how they treat fat people.

Arts & Entertainment, Books