So how do we get on this guy’s Christmas list??!
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, 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.
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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.
Posted inBusiness, Maine, News
Portland restaurants struggled with hiring. COVID made it worse.
After a year of double-digit declines in business that saw some restaurant workers leave for good, owners are having trouble finding summer staff, particularly for ‘back of the house’ jobs like sous chef and dishwasher.
Posted inBusiness, Maine, News
On Middle Street, a culinary hub embodies an industry under siege
A microcosm of the Portland food scene, the block of restaurants made bold decisions and banded together to stay in business.