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).

Source

Abigail Karter, high school senior

by Peggy Grodinsky July 16, 2015July 17, 2015

Abigail Karter grew up on a small hobby farm in Winslow. At least so she says. It doesn’t sound all that hobbylike to us, frankly. The family has more than a dozen beef cattle. There are pigs and goats. They tap trees for maple syrup and “do blueberries,” more than 600 bushes, Karter says. There’s […]

Source

Late MOFGA leader’s passions shared by Maine scholarship winners

by Peggy Grodinsky July 16, 2015July 17, 2015

We’re pleased to introduce the three winners of the first-ever Russell Libby Agricultural Scholar Awards. As part of our first annual Source Awards last spring, Source partnered with the Maine Organic Farmers and Gardeners Association, MOFGA, to grant scholarships in honor of the late, much-loved Russell Libby. Until his untimely death from cancer, Libby served […]

Source

Michael Hayden, MOFGA journeyperson

by Peggy Grodinsky July 16, 2015July 17, 2015

Michael Hayden has a big heart. While operating a vegetable farm in Milbridge, Folklore Farm, he somehow finds time to tutor migrant workers in math. And to volunteer at a weekly community dinner. And to teach kids yoga, another volunteer gig. He works with Incredible Edible, a project in Milbridge that has placed gardens in […]

Food, Green Plate Special, Source

Green Plate Special: Use stone fruit pits to give desserts a haunting almond flavor

by Peggy Grodinsky July 5, 2015May 15, 2026

The French call it noyaux. We call it delicious.

Source

Market Watch: Sugar snap peas

by Peggy Grodinsky July 5, 2015July 4, 2015

I am feeling depressed about sugar snap peas. I waited all winter long – it was an awfully long winter – for this sweet and snappy taste of early summer, but now that the peas have arrived, I don’t think I can afford them. Sugar snaps are selling for, gulp, $9 a pound, or some […]