Peggy Grodinsky – Page 7 – Lewiston Sun Journal

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.

Arts & Entertainment

Of Black History month and their work, Black and brown artists say, ‘it’s complicated’

by Jorge S. Arango February 6, 2022February 8, 2022

The annual tribute is a double-edged sword. Maine artists wrestle with whether it’s a celebration or maybe a sidelining.

Business

An NFT restaurant opening in New York will serve up status with a side of seafood

by Emily Heil January 30, 2022January 20, 2022

The purchase of NFTs essentially gives people membership to a yet-to-open establishment promising omakase – and exclusivity.

News

Southern pine beetles are not an immediate threat, the experts say, but they are a cause for concern

by Tom Atwell January 30, 2022January 29, 2022

The invasive beetles have been spotted in Maine and could be a harbinger of other damaging bugs to come.

News

Vegan lunches restart in Portland’s elementary schools, making the district a national leader

by Avery Yale Kamila January 23, 2022January 24, 2022

Despite challenges from supply chain disruptions, staff shortages and the pandemic, the food services director says her team continues to refine the options.

Business

After 72 years, FDA says French dressing won’t have a legal definition

by Amy Cheng January 23, 2022January 14, 2022

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.