We say goodbye to our restaurant critic Andrew Ross, our garden columnist Tom Atwell and our vegan food columnist Avery Yale Kamila. We welcome back columnist Christine Burns Rudalevige, who writes about local food and sustainability.
Peggy Grodinsky
Staff Writer
Peggy Grodinsky has been the food editor at the Portland Press Herald since 2014. Previously, she was executive editor of Cook’s Country, a now-defunct national magazine that was published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle, seven years at the James Beard Foundation in New York, and a (magical) year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” (2017) and “Cornbread Nation 4: The Best of Southern Food Writing” (2008).
Posted inFood, Maine
Hispanic Mainers gather for the holidays to make tamales together
The leaf-wrapped package is so much more than merely something to eat.
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Posted inFood, Vegan Kitchen
Veganism gains ground in 2024. Our news roundup tells you what and where
From Oscar Mayer vegan hot dogs and Super Bowl ads to rulings from the European Court of Justice, veganism is on the rise.
Posted inMaine, News
To combat an invasive plant, a Peaks Island woman has persuaded her neighbors to adopt endangered trees
Adopt A Tree volunteers are determined to slow the wily Asiatic bittersweet and help preserve biodiversity on the island.
Posted inFood, Recipes
Repast is history: What Mainers ate on Thanksgiving through the decades
We pored over Maine’s newspaper archives for a casual look at how Mainers from other times celebrated the holiday, and most especially what they were eating.
Posted inFood
Kelp Krunch sesame-seaweed bars taste good and make you feel good
Part of the proceeds from the salty-sweet snack are donated to a whale conservation group.
Posted inBusiness, Food
Portland restaurant owners say dining habits have changed. We asked people if it’s true.
Several people in downtown Portland say they’ve approached dining out differently since their lifestyles have changed and as prices rise.
Posted inBusiness, Food
CO2 shortages led Maine breweries to adopt this sustainable solution
Three breweries in Maine have installed equipment to collect the gas during the fermentation process, giving them control over the supply of CO2 and reducing their carbon footprint.
Posted inDo This, Food
This Freeport market’s roast pork sandwich requires napkins – and a nap
The South Freeport Village Market’s Roast Pork Hoagie is sizeable, but that doesn’t begin to capture its appeal.
Posted inFood
A Maine professor spent a month in Poland making bagels and searching for his past
University of Maine at Augusta history professor Robert Bernheim hoped bagel diplomacy could help repair some deep wounds left by the Holocaust.