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.
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PublishedJanuary 30, 2022
An NFT restaurant opening in New York will serve up status with a side of seafood
The purchase of NFTs essentially gives people membership to a yet-to-open establishment promising omakase – and exclusivity.
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PublishedJanuary 30, 2022
Southern pine beetles are not an immediate threat, the experts say, but they are a cause for concern
The invasive beetles have been spotted in Maine and could be a harbinger of other damaging bugs to come.
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PublishedJanuary 23, 2022
Vegan lunches restart in Portland’s elementary schools, making the district a national leader
Despite challenges from supply chain disruptions, staff shortages and the pandemic, the food services director says her team continues to refine the options.
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PublishedJanuary 23, 2022
After 72 years, FDA says French dressing won’t have a legal definition
Under the FDA’s “standard of identity,” French dressing had to contain vinegar, lemon or lime juice, with vegetable oil making up at least 35 percent of the product’s weight.
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PublishedJanuary 9, 2022
Maine Gardener: Sixty-three plant species could be banned for sale under a new state proposal
The plants are highly invasive and threaten Maine’s native wildlife.
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PublishedDecember 26, 2021
Maine Food A to Z: Our annual roundup in 2021
What a year! We adapted, we quit in droves, we begged for common courtesy, we mourned the loss of an iconic factory. And so much more.
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PublishedDecember 5, 2021
An edible 2021 holiday gift guide: From Maine, to away
So how do we get on this guy’s Christmas list??!
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PublishedNovember 18, 2021
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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PublishedOctober 24, 2021
Threatened by climate change, a California winemaker switches to carbon farming
Robin Lail hopes more vineyards join her.
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PublishedOctober 17, 2021
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.