We offer ideas on living as a one-car family, and introduce you to people pursuing green auto care and carpooling in Maine.
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.
Posted inFood
Portland exhibit re-examines the pickle fork
A 19th-century implement gets a fresh look.
advertisement
Posted inFood, Life & Culture
Collector’s addiction: Maine food editor owns nearly 500 cookbooks
Why? The easy answer is because she writes about food for a living. But there’s more to it than that.
Posted inFood
Bite: A very special PB&J
Among all the temptations at Ten Ten Pié, a kids’ sandwich bewitched.
Posted inChop-Chop, Food, Recipes
Recipe exhibit at Maine Historical Society shows state’s changing tastes
Peanut butter soup, a World War I recipe to encourage rationing, tastes like ‘a warm milkshake.’
Posted inSource
What’s that? A dime in your pocket
Longfellow Books supports a plastic bag-free Portland by giving customers 10 cents if they don’t use one.
Posted inSource
Homegrown: Coffee by Design
The company donated custom-blended coffee for the Source Awards.
Posted inFood, Recipes
Shannon Bard of Portland’s Zapoteca writes her first cookbook
‘The Gourmet Mexican Kitchen’ offers recipes for everything from guacamole and drinks to moles and desserts.
Posted inFood, Recipes
Standard Baking Company’s Coconut Macaroons for Passover
An unusual technique yields crisp yet moist texture.