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

Butter boards are the latest food trend churning through TikTok

by Emily Heil The Washington Post October 2, 2022September 23, 2022

Butter boards – which are exactly what they sound like – are the latest iteration of the food-on-boards trend. They might also be delicious.

Food, Recipes, Vegan Kitchen

A new cookbook highlights women of the Talmud

by Avery Yale Kamila October 2, 2022September 29, 2022

The stories of 69 women from the foundational, centuries-old Jewish text are paired with (mostly) vegan recipes.

Business, Food

The Wrap: Friendly Toast announces opening, Bueno Loco to close

by Peggy Grodinsky September 28, 2022September 27, 2022

Also a new bar slated for the Old Port and a pub plans to open in Libbytown.

Do This, Food

Eat & Run: At SoPo Seafood, fishmongers will also pack you a nice lunch

by Peggy Grodinsky September 26, 2022September 23, 2022

The pickup process isn’t perfect but it’s worth the wait, which you can spend perusing the market.

Arts & Entertainment, Books, Review

How Rudy Giuliani, once a national hero, ruined his own reputation

by Devlin Barrett The Washington Post September 25, 2022September 19, 2022

Andrew Kirtzman explains how America’s Mayor became a nonsense-peddling Trump loyalist.

Food, Green Plate Special, Recipes

Green Plate Special: A new kitchen in Brunswick is eager to share its pots, pans and ranges

by Christine Burns Rudalevige September 25, 2022May 14, 2026

The Mid Coast Hunger Prevention Program has opened up its new 12,000-square foot kitchen to other groups, individuals and nonprofits that meet community needs.