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).

Outdoors, Sports

Phew. Mt. Cutler in Hiram has (finally) been conserved

by Carey Kish December 8, 2019March 25, 2020

So you can hike the five miles of trails on 170 scenic acres without worrying about the possibility of development.

Food, Recipes

A saucy, sheet-pan shrimp bruschetta that works as dinner or a starter

by Ellie Krieger Special To The Washington Post December 8, 2019December 4, 2019

Satisfying, healthful and flexible, this dish is handy to have in your back pocket during the busy holiday season. (Plus there’s just one dish to wash.)

Food

Pioneering California winemaker gets his due from the Smithsonian

by Dave McIntyre Special To The Washington Post December 8, 2019December 4, 2019

Warren Winiarski, founder of Stag’s Leap Wine Cellars, is the first winemaker to receive a James Smithson Bicentennial Medal, which honors people for contributions to American art and culture.