Under the FDA’s “standard of identity,” French dressing had to contain vinegar, lemon or lime juice, with vegetable oil making up at least 35 percent of the product’s weight.
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 inNews
Maine Gardener: Sixty-three plant species could be banned for sale under a new state proposal
The plants are highly invasive and threaten Maine’s native wildlife.
advertisement
Posted inNews
Maine Food A to Z: Our annual roundup in 2021
What a year! We adapted, we quit in droves, we begged for common courtesy, we mourned the loss of an iconic factory. And so much more.
Posted inNews
An edible 2021 holiday gift guide: From Maine, to away
So how do we get on this guy’s Christmas list??!
Posted inBusiness, Maine, News
Stonewall Kitchen closing cooking school after 13 years
The specialty food company says it will open a Stonewall Home Store in the space at its York headquarters in the spring.
Posted inNews
Threatened by climate change, a California winemaker switches to carbon farming
Robin Lail hopes more vineyards join her.
Posted inMaine
A culinary quest for the best mushrooms led this Maine professor back into the woods
When she isn’t teaching political philosophy at Bowdoin, Jean Yarbrough can be found scouring the woods looking for edible mushrooms or in her kitchen cooking with her stash.
Posted inNews
Like a certain honey flavor? You have bees to thank
The nectar chosen by the insects, which varies by season and region, determines how different honeys taste.
Posted inNews
A mother’s chocolate cake brings up the kitchen confessions of writer Monica Wood
The cake appears in her memoir, and at many a family occasion. But don’t ask Wood to bake it.
Posted inBusiness, Maine, News
Portland’s hard-won identity as a food city is here to stay
An abundance of local food, eager diners and ambitious chefs built the city’s restaurant scene, and they’re not going anywhere.