Book groups serve as the inspiration for her new book, ‘Well Read, Well Fed.”
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.
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Posted inFood
A tiny but delicious crop of Asian pears is growing in Maine
Will the fruit take root here? A few farms are experimenting to see what varieties might thrive.
Posted inSource
What’s that? A food mill
The time-honored tool works wonders in ways more modern appliances don’t.
Posted inFood
Hard-to-find lingonberries find a place on one Down East farm
The berries with Scandinavian roots are making a go of it – accidentally – alongside wild blueberries.
Posted inSource
What’s that? A pollinator garden
As honeybees vanish, University of Maine researchers plant a bee buffet at an old town dump.
Posted inChop-Chop, Food
Return to writing lands renowned author in New England
Sarah Leah Chase publishes her first new work in 20 years, ‘New England Open-House Cookbook.’
Posted inChop-Chop, Food, Recipes
Patti Hamilton makes really terrific cole slaw – for 900 hungry people
The food director for the Bicycle Coalition of Maine chops all that slaw by hand.