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).

Arts & Entertainment, Books

The gun that made a Wild West huckster a wealthy man

by Matthew C. Simpson Special to The Washington Post July 26, 2020July 24, 2020

In the 19th century, Samuel Colt worked out the first reliable, mass-produced “repeating firearm.” By the time he died, his pistols were legion and legendary.

Food, Maine Gardener

Maine Gardener: In a tough season, the garden has been a blessing

by Tom Atwell July 19, 2020July 15, 2020

Much of the nation ground to a halt because of the coronavirus. The garden carried on more beautifully than ever.

Food, Green Plate Special, Recipes

Green Plate Special: A tropical rhizome finds its way to a Bowdoinham farm

by Christine Burns Rudalevige July 19, 2020May 15, 2026

Farmer Ian Jerolmack is a dab hand at the labor-intensive baby ginger root.

Food, Restaurant reviews

Dine In/Out Maine: Signs of outdoor life in the Old Port

by Andrew Ross July 19, 2020July 18, 2020

Join us on a leisurely stroll through pandemic-altered Portland’s new dining scene.

Food

Covid-shaped cakes are popping up in restaurants, bakeries and home kitchens

by Emily Heil The Washington Post July 19, 2020July 15, 2020

Many of the dozens of cake images posted to Pinterest and Instagram appear to be based on a widely shared illustration from the Centers for Disease Control and Prevention.