Peggy Grodinsky edits and assigns stories about food and sustainability, and when she has time she writes stories, too. Her first memory of cooking dates back to about age 7, making thumbprint cookies with her mom. Since then, she has written about a hiking trip to Norway, the relationship of a dishwasher and a chef, how obituaries reveal people’s lives as cooks and much more. She has also cooked many a meal, baked many a cake and eaten at many a delightful restaurant -- for which she is grateful. Her interest in the environment, conservation and the natural world is also abiding and deep. Before coming to the Portland Press Herald, she was executive editor of Cook’s Country magazine at America’s Test Kitchen in Boston, food editor at the Houston Chronicle in Texas and editor at the James Beard Foundation in New York. She has also taught food writing at New York University and Harvard Extension. Grodinsky graduated from Oberlin College with a degree in English, and reading is still one of her favorite things.
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PublishedJanuary 1, 2023
Save the planet, and time, with one-pot cooking
Sustainable recipes like this Muhammara and Chickpea Stew also suit busy lives.
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PublishedDecember 24, 2022
Surveys, studies and reports this year point to an increasingly vegan world
And some newly uncovered information even shows that humans historically ate less meat than we thought.
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PublishedDecember 24, 2022
Chores are barely done, but never too early to shop for next year’s gardening season
Some great local catalogs encourage buying and daydreaming on cold winter days.
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PublishedDecember 24, 2022
‘Twas a greener night before Christmas
Out with the sugar plums, in with the recycled wrapping paper. (But we do like that renewable-energy-powered reindeer vehicle.)
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PublishedDecember 18, 2022
Decorate cookies for a sweet, festive Hanukkah
Camden resident and expert baker Elinor Klivens offers a recipe.
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PublishedDecember 18, 2022
Efforts to restore American chestnut tree raise burning question for food lovers
When do we get to eat the chestnuts? Experts say they are tastier than the Asian and European nuts we import.
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PublishedDecember 18, 2022
New biography of Jefferson makes this case: To know the man, read his writing
‘His Masterly Pen’ tackles head-on one of the former president’s central contradictions: How could he declare that all men are created equal and that slavery is immoral and still be a slaveholder?
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PublishedDecember 18, 2022
A petite kabocha squash developed in Maine wins an award
Johnny’s Selected Seeds’ Sweet Jade is an All-America Selection. It’s the first such award for scientist Lindsay Wyatt, who bred the plant.
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PublishedDecember 11, 2022
Mustard is easy to make and customize to different tastes
Personalized mustard makes a great gift, and a grainy version goes great in a creamy sauce for chicken thighs.
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PublishedDecember 11, 2022
Lynn Steger Strong turns her lens to sibling tensions amid grief in new novel
‘Flight’ is set at a family’s first Christmas gathering since their mother died. Resentment and love are intertwined.
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