Why? The easy answer is because she writes about food for a living. But there’s more to it than that.
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).
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Posted inFood
Bite: A very special PB&J
Among all the temptations at Ten Ten Pié, a kids’ sandwich bewitched.
Posted inChop-Chop, Food, Recipes
Recipe exhibit at Maine Historical Society shows state’s changing tastes
Peanut butter soup, a World War I recipe to encourage rationing, tastes like ‘a warm milkshake.’
Posted inSource
What’s that? A dime in your pocket
Longfellow Books supports a plastic bag-free Portland by giving customers 10 cents if they don’t use one.
Posted inSource
Homegrown: Coffee by Design
The company donated custom-blended coffee for the Source Awards.
Posted inFood, Recipes
Shannon Bard of Portland’s Zapoteca writes her first cookbook
‘The Gourmet Mexican Kitchen’ offers recipes for everything from guacamole and drinks to moles and desserts.
Posted inFood, Recipes
Standard Baking Company’s Coconut Macaroons for Passover
An unusual technique yields crisp yet moist texture.
Posted inSource
Editor’s Letter: Party, awards to mark Source’s first year
Source is about to turn one year old, and you are invited to the party. OK, it’s not a birthday party, in fact. What we’re actually celebrating is not us, but you. Please join us at the first ever Source Maine Sustainability Awards on the evening of April 9 at Pineland Farms in New Gloucester. […]
Posted inChop-Chop, Food
Andrew Taylor, Mike Wiley took sharp turns on way to chef-hood
Law and academia lost out to oysters and fine dining for the two chefs and part-owners of Hugo’s, Eventide and soon, Honey Paw.