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: Can reusable shopping bags really transmit the coronavirus?

by Christine Burns Rudalevige May 31, 2020May 27, 2020

Or is spreading that fear the work of the plastics industry and climate change skeptics?

Food, Recipes

One sweet journey back in time

by Meredith Goad May 31, 2020May 30, 2020

Inspired by recipes from vintage cookbooks in Bowdoin College’s special collection, ice cream maker Lauren Guptill churns out interesting, old-fangled flavors.

Arts & Entertainment, Books, Review

Six strangers journey across a futuristic West to Monument City. But what awaits them there?

by Michael Berry May 31, 2020July 20, 2020

In ‘Anthropocene Rag,’ Alex Irvine employs a gamelike structure, a large cast with conflicting motivations, and his impressive inventiveness building new worlds.