This childhood treat has grown up and gone to finishing school.
Peggy Grodinsky
Staff Writer
Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Peggy has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York and spent a year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” in 2017 and in “Cornbread Nation 4: The Best of Southern Food Writing” in 2008.
Posted inFood
Oldies but goodies: Mainers cherish — and cook on — their old stoves
When it comes to stoves, ‘brand spanking new’ does not appeal to everyone.
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Posted inBusiness, Food, Maine
As cocoa prices rise, Maine chocolatiers try to find the sweet spot
Supply problems in West Africa, the commodities market and uncertain tariffs have forced local chocolate makers to find creative solutions to doing business.
Posted inArts & Entertainment, Food, Maine
Setting the scene onstage when the scene involves food
At local theaters, a recent run of food-related shows requires careful consideration for the food on stage.
Posted inFood, Maine
Hispanic Mainers gather for the holidays to make tamales together
The leaf-wrapped package is so much more than merely something to eat.
Posted inFood
Repast is history: What Mainers ate on Thanksgiving through the decades
We pored over Maine’s newspaper archives for a casual look at how Mainers from other times celebrated the holiday, and most especially what they were eating.
Posted inBusiness, Food
Portland restaurant owners say dining habits have changed. We asked people if it’s true.
Several people in downtown Portland say they’ve approached dining out differently since their lifestyles have changed and as prices rise.
Posted inBusiness, Food
CO2 shortages led Maine breweries to adopt this sustainable solution
Three breweries in Maine have installed equipment to collect the gas during the fermentation process, giving them control over the supply of CO2 and reducing their carbon footprint.
Posted inFood
A Maine professor spent a month in Poland making bagels and searching for his past
University of Maine at Augusta history professor Robert Bernheim hoped bagel diplomacy could help repair some deep wounds left by the Holocaust.
Posted inFood
The lost pears of Maine
‘It is a pretty exciting time for pears.’ Heirloom pears, both European and Maine varieties, are beginning to get attention in Maine.