When it comes to stoves, ‘brand spanking new’ does not appeal to everyone.
Peggy Grodinsky
Staff Writer
Peggy Grodinsky has been the food editor at the Portland Press Herald since 2014. Previously, she was executive editor of Cook’s Country, a now-defunct national magazine that was published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle, seven years at the James Beard Foundation in New York, and a (magical) year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” (2017) and “Cornbread Nation 4: The Best of Southern Food Writing” (2008).
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.
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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.
Posted inBusiness, Food
Why hotter summers are causing headaches for Maine chocolatiers
Climate change is forcing local chocolate shops to adapt their shipping practices or risk their jewel-like bonbons arriving at destinations as ‘chocolate soup packages.’