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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PublishedDecember 4, 2022
Maine Gardener: Grow your own mushrooms
Not comfortable with foraging? Bored by shopping? There’s another way.
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PublishedDecember 4, 2022
A handful of companies make salt from the Gulf of Maine using sustainable methods
No question, when it comes to salt, buy local.
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PublishedNovember 27, 2022
Feeling the ferns? What to know about planting them at home
Feel free to harvest them from the woods, but first figure out which species you want in your yard.
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PublishedNovember 27, 2022
Two old friends grapple with land, inheritance and friendship in ‘Fellowship Point’
Alice Elliott Dark has written an immersive, insightful new novel set in a pristine point on Maine’s coast.
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PublishedNovember 27, 2022
Even with inflation, eating vegan is still a bargain
Plus, the health benefits of not eating meat will save you more money – and buy you more time.
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PublishedNovember 27, 2022
If you’ve soured on B&M beans, get sweet on baking your own
It’s a simple process, but choices along the way can help you find a signature recipe.
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PublishedNovember 25, 2022
A little leftover mashed potatoes can go a long way in Nonna’s gnocchi
Flour and egg can stretch a cup of Thanksgiving spuds into enough pasta for a full meal.
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PublishedNovember 13, 2022
Book review: The search for meaning in a deconstructed library
The prose poems in ‘Antique Densities’ are fantastical yet reassuringly matter-of-fact.
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PublishedNovember 13, 2022
A hand pie is just one way to thank the farmers who lend you their hands
Buying local products is another way to show your appreciation for all the work they do.
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PublishedNovember 13, 2022
Turkey portraits and plant-based feasts help make for a gentler Thanksgiving
Plus, a cornucopia of resources for having a vegan version of the holiday.
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