Many people tell Meredith Goad that she has the best job in Maine, and most of the time she agrees. Maine has a crazy appetite for food stories, and it’s Meredith’s job to satisfy those cravings with juicy tales from chefs, food producers, local farms, and the state’s fast-growing restaurant scene. Her work appears in Wednesday’s Business section and the Sunday Food & Dining section, and occasionally, but not as often as she’d like, on the front page. A native of Memphis, Tenn., Meredith shamelessly flaunts her knowledge of good barbecue in front of her Yankee friends. She earned a bachelor of science degree in wildlife biology from Colorado State University, then studied science writing at the University of Missouri, where she received a master’s degree in journalism. She spent the first 20 years of her career covering science and environmental news, then switched to features in 2004, just as Portland’s food scene was taking off. Her own most memorable meal? Back in the 1980s, on assignment in Finland, she shared a dinner of reindeer and Russian vodka with Maryland’s governor and a bunch of hungry scientists. Meredith lives in Portland, but spends much of her time off back in Tennessee - either visiting family, or in online archives, researching her family’s history.
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PublishedSeptember 30, 2015
‘Fabulous Femmes’ dish about life as female chefs in Maine’s restaurant industry
Some of the state’s best and busiest chefs say there’s nothing novel about it, with so many more women owning and running restaurants.
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PublishedSeptember 27, 2015
Homegrown: Protectiveware for your Dogs
Let the dogs out during hunting season with ‘Flo-Orange.’ These brightly colored hunting vests and coats are intended to protect your best friend.
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PublishedSeptember 23, 2015
Learning to enjoy chocolate chip cookies once more
Mindfulness allows Portland’s Erica Bartlett to lose 130 pounds by changing her relationship to a beloved family recipe.
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PublishedSeptember 20, 2015
Maine Organic Farmers and Gardeners Association plans for a fast-changing future
The state’s leading organic farming and gardening advocate is taking an unprecedented look at where it’s been over the past four decades and where it wants to go in the future.
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PublishedSeptember 18, 2015
Tiki bar revival to arrive in Portland this winter
Rhum, to be located at 4 Free St., is part of the comeback of tiki culture that was popular over 40 years ago.
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PublishedSeptember 16, 2015
Heirloom apple varieties making a steady comeback at Maine orchards
Old varieties are repopulating orchards and filling CSA boxes, local markets and cider presses as consumers rediscover their taste.
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PublishedSeptember 13, 2015
Homegrown: Chaga Chai Tea
A Maine herbalist gathers chaga mushrooms to create a brew full of antioxidants said to relieve stress and boost the immune system.
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PublishedSeptember 13, 2015
National movement helps veterans become farmers
Maine is in the forefront, providing education, support and tools to connect with agriculture.
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PublishedSeptember 6, 2015
Homegrown: Fieldstone kitchenware
American Stonecraft turns stones gathered from Maine farms into food-safe slabs, coasters and bowls.
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PublishedSeptember 6, 2015
Food craze creates a problem: Not enough cooks in the kitchen
Maine restaurants feel the pinch of a national cook shortage, even in the culinary capital of Portland.
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