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.
Peggy Grodinsky
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.
Posted inFood & Dining
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.
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Posted inFood & Dining, Recipes
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 & Dining
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.’
Posted inFood & Dining, Recipes
When her oven broke, she turned to the toaster oven
It turns out you don’t need a deluxe Wolf or Bertazzoni stove to make first-rate dinners and desserts.
Posted inFood & Dining, Recipes
(Mostly) wild blueberries take a walk on the savory side
Explore blueberries’ piquant side with 2 craft products and a recipe.
Posted inFood & Dining, Recipes
Why more cooks – and gardeners – should embrace sorrel, an underrated lemony leaf
The perennial herb comes up in Maine gardens in early spring.
Posted inFood & Dining, Recipes
Add this sweet tahini matzo to your Seder table – and swoon
Much like matzo crunch, this Passover treat is hard to put down.
Posted inFood & Dining, Recipes
Have a crush on your Le Creuset? Here are the kitchen items these Mainers love most
For Valentine’s Day, we asked a handful of Mainers what culinary objects make their hearts full.
Posted inBusiness, Food & Dining, Local & State, News
Want an inside look at the Oscars of the food world?
Here’s the scoop on the James Beard Awards.