Friday, March 7, 2014
From Staff Reports
The Portland Press Herald/Maine Sunday Telegram has hired a nationally known food editor who will oversee a new section about the farm-to-table movement.
The section, called Source: Eating and Living Sustainably in Maine, will launch in April and will appear each Sunday in all of the daily papers published by MaineToday Media, which include the Kennebec Journal in Augusta and the Morning Sentinel in Waterville. The section will offer comprehensive coverage of Maine’s flourishing farm-to-table movement, from farmers markets and foragers to locavore restaurants and edible lavender growers; it will also examine broader issues of living sustainably, from energy conservation to organic gardening.
Veteran food journalist Peggy Grodinsky has been hired to launch and edit Source. Grodinsky, who joined the Press Herald last week, spent the past six years as the executive editor of Cook’s Country, a national magazine published by America’s Test Kitchen in Brookline, Mass. She was also an adjunct professor at Harvard University Extension School and New York University, where she developed and taught courses on food writing.
Before joining Cook’s Country, Grodinsky was the food editor at the Houston Chronicle, and previously was the editor in chief of the James Beard Foundation. She has also worked for the Tokyo newspaper Yomiuri Shimbun; taken courses at the French Culinary Institute and the Toscana Saporita cooking school; written for The New York Times, The Boston Globe and The Christian Science Monitor; and authored the book “A Taste of Health: Exploring Japanese Food Culture.”
Grodinsky also will oversee other food coverage in the Press Herald, including the Food & Dining section in Wednesday’s editions.
Lisa DeSisto, CEO of MaineToday Media and the publisher of the Press Herald and Sunday Telegram, said the launch of Source underscores the company’s commitment to local journalism.
“We are pleased to be one of a handful of newspapers in this country that continue to invest in expanding our journalism,” DeSisto said. “Source is a strategy to attract new readers who are deeply concerned about what they are eating, where it comes from and how to live a more self-reliant lifestyle. With insertion in three MaineToday Sunday papers, it will have the broadest circulation of any news product in the state.”
Readers can already follow the Twitter feed: @SourceMaine.