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, Vegan Kitchen

Vegan Kitchen: One way to avoid future pandemics?

by Avery Yale Kamila May 3, 2020May 2, 2020

Stop eating factory-farmed meat.

Food, Maine Gardener

Maine Gardener: Nurseries and florists gear up for the expected Mother’s Day surge

by Tom Atwell May 3, 2020May 2, 2020

Curbside pickup, one-way aisles and simply spreading out are among the ways they’ll tackle any crowds.

Food

Use your windowsill to regenerate grocery – store vegetables

by Emily Heil The Washington Post May 3, 2020April 29, 2020

This science project gives kitchen gardens new meaning.

Arts & Entertainment, Books, Review

‘Book of Longings’ has lasting power

by GENINE BABAKIAN Associated Press May 3, 2020May 2, 2020

Author Sue Monk Kidd makes an ambitious choice clear at the outset of her new novel – she’s set it in biblical times when Jesus was in in his 20s and married.