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

After you’ve eaten the corn, deploy this genius idea to wring all the good from the corncobs

by Christine Burns Rudalevige August 28, 2022August 27, 2022

Make Corncob Jelly. Then, for a special treat, spoon it on Double Corn Muffins.

Arts & Entertainment, Books, Review

Book review: A pandemic is ravaging the world. Then, a plague is loosed on New York City

by Michael Berry August 28, 2022August 27, 2022

Chris Holm’s bio-thriller ‘Child Zero’ is a timely page-turner.

Food, Maine Gardener

Maine Gardener: What will Maine’s forests look like in 100 years?

by Tom Atwell August 28, 2022August 27, 2022

Biologist Amanda Devine says we’ve already lost the battle to many aggressive invasives, which she described as the second-largest threat to global biodiversity. (The largest threat? Human disruptions.)