Peggy Grodinsky

Press Herald

Latest

Published
August 21, 2023

Maine’s peach crop this year is a total loss

Frigid temperatures and high winds in February doomed the fruit, which grows on trees that are sensitive to the cold.
Published
June 25, 2023

Feeling peckish? Late at night or in between meals, Maine hotels offer plenty to snack on

Some hoteliers say it’s about much more than food and makes guests feel cozy and at home.
Published
May 28, 2023

Maine chefs are putting a new twist on soft serve ice cream

High-quality ingredients and inventive toppings elevate the summertime treat.
Published
May 12, 2023

Culinary crash course aims to feed need for Maine restaurant workers

HospitalityMaine has teamed up with York County Community College to offer the New Cook Bootcamp.
Published
April 27, 2023

Gardening probably won’t offset your grocery bill, but for most, that’s beside the point

There are ways to keep down the cost of growing vegetables and also value to the process beyond what lands on your plate.
Published
April 25, 2023

Alcohol to go is here to stay

The once-temporary measure to help restaurants and bars during the pandemic became law on Monday, and now includes beer and wine by the glass as well as cocktails.
Published
March 3, 2023

A year after record-breaking catch, value of Maine lobster landings are lowest in a decade

The volume of the 2022 harvest was about the same as the 2020 catch, but the dollar value was only half the total of last year’s.
Published
February 5, 2023

For some Mainers, it’s never too cold for iced coffee

No matter the temperature, some always like it cold.
Published
January 25, 2023

James Beard Foundation names 11 semifinalists from Maine

Most of the restaurants and chefs are based in Portland, but small towns across the state are represented as well.
Published
January 22, 2023

What do Mainers say when it comes to the ethics of eating lobster? Pass the butter

Whether the fishery is harming the endangered right whale is a matter of vehement debate, but local chefs, restaurateurs, fishmongers and ordinary people are still cracking into Maine’s iconic crustacean.