When it comes to stoves, ‘brand spanking new’ does not appeal to everyone.
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, Food & Dining, Maine
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.
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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, Maine, 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.
Posted inFood & Dining, Maine
Hispanic Mainers gather for the holidays to make tamales together
The leaf-wrapped package is so much more than merely something to eat.
Posted inFood & Dining, Vegan Kitchen
Veganism gains ground in 2024. Our news roundup tells you what and where
From Oscar Mayer vegan hot dogs and Super Bowl ads to rulings from the European Court of Justice, veganism is on the rise.
Posted inFood & Dining, Recipes
What Mainers ate on Thanksgiving through the decades
We pored over Maine’s newspaper archives for a casual look at how Mainers from other times celebrated the holiday, and most especially what they were eating.
Posted inBusiness, Food & Dining
Portland restaurant owners say dining habits have changed. We asked people if it’s true.
Several people in downtown Portland say they’ve approached dining out differently since their lifestyles have changed and as prices rise.
Posted inBusiness, Food & Dining
CO2 shortages led Maine breweries to adopt this sustainable solution
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.
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.