Granted, Oun Lido’s chef Bounahcree Kim actually did the lion’s share of the work, when I tackled item no. 6 on my 2025 culinary bucket 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 inArts & Entertainment, Food & Dining, Life & Culture
Music may feed the soul, but Maine concert venues have to feed the band
Visiting artists aren’t getting cheeseburgers in paradise. Here, it’s more like lobsters in Vacationland.
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Posted inBusiness, Food & Dining
Maine Grains is a finalist in first ever ConsciousCPG Awards
The new award recognizes “Purpose, Passion, Planet, People, and Prosperity.”
Posted inFood & Dining, Recipes
What’s for dessert? Tomatoes. For real
Step outside your comfort zone and try a tomato in a dessert. It’s a fruit, after all.
Posted inBusiness, Food & Dining, Local & State, News
How will Trump’s tax breaks on tips affect Maine workers?
Experts weigh in on how this provision of President Trump’s ‘One Big Beautiful Bill’ will work.
Posted inFood & Dining, Recipes
Baking my own pop-tarts took me unexpected places
This childhood treat has grown up and gone to finishing school.
Posted inFood & Dining
Oldies but goodies: Mainers cherish — and cook on — their old stoves
When it comes to stoves, ‘brand spanking new’ does not appeal to everyone.
Posted inBusiness, Food & Dining, Local & State
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.
Posted inBusiness, Food & Dining
Reinvention! Transformation! What should the restaurant of the future look like?
The modern restaurant dates back to the French Revolution. It may be time for a wholesale change. Local restaurateurs discuss how they might alter its framework, or how they already have.
Posted inArts & Entertainment, Food & Dining, Life & Culture, Local & State, Recipes
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.