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).

Food, Maine Gardener

Maine Gardener: What was the state of gardening when Maine became a state?

by Tom Atwell March 15, 2020March 11, 2020

Only the wealthy could afford ornamental gardens. Almost everybody else grew vegetables to eat.

Food, Recipes

This lentil soup is so good one nurse has eaten it for lunch every day for 17 years

by Joe Yonan The Washington Post March 15, 2020March 25, 2020

Brightly flavorful and easy, the soup is also vegan, gluten-free and low-fat.

Arts & Entertainment, Books, Review

One local writer, two books, and two very different emotions

by Amy MacDonald March 15, 2020March 12, 2020

Charlotte Agell’s latest publications for kids boldly address both joy and sorrow.

Outdoors, Sports

How did the goatsuckers get their name?

by Herb Wilson March 15, 2020March 12, 2020

And origin stories of other bird names, which make up for in charm what they lack in accuracy.

Outdoors, Sports

Celebrate the state’s bicentennial with a dozen great hikes

by Carey Kish March 15, 2020March 25, 2020

Individually and altogether, these represent spectacular Maine regions, history and natural features.

Food, Vegan Kitchen

Vegan Kitchen: Senators, the labels aren’t the problem

by Avery Yale Kamila March 15, 2020March 11, 2020

Some Maine senators want vegan manufacturers to stop using words like “milk” and “cheese.” A better idea? Find funding to help these dairy farms transition to plants.

Food, Recipes

Add Irish stout to your stew for a hearty St. Patrick’s Day meal

by Olga Massov The Washington Post March 15, 2020March 11, 2020

Searing the meat in batches to brown it will be the fussiest thing you’ll have to do to make this easy dish.

Arts & Entertainment, Books, Review

Obscure chapter of Maine’s history – 19th-century spiritualist camp – has unexpected resonance

by Tobias Carroll March 8, 2020March 7, 2020

Writer Mira Ptacin skillfully blends history, contemporary storytelling and memoir in ‘The In-Betweens: The Spiritualists, Mediums, and Legends of Camp Etna.’