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Peggy Grodinsky edits and assigns stories about food and sustainability, and when she has time she writes stories, too. Her first memory of cooking dates back to about age 7, making thumbprint cookies with her mom. Since then, she has written about a hiking trip to Norway, the relationship of a dishwasher and a chef, how obituaries reveal people’s lives as cooks and much more. She has also cooked many a meal, baked many a cake and eaten at many a delightful restaurant -- for which she is grateful. Her interest in the environment, conservation and the natural world is also abiding and deep. Before coming to the Portland Press Herald, she was executive editor of Cook’s Country magazine at America’s Test Kitchen in Boston, food editor at the Houston Chronicle in Texas and editor at the James Beard Foundation in New York. She has also taught food writing at New York University and Harvard Extension. Grodinsky graduated from Oberlin College with a degree in English, and reading is still one of her favorite things.

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