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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PublishedMarch 30, 2015
Portland chef, partners collaborate on clam shack for Thompson’s Point
The Point, made of renovated shipping containers, will seat 200 to 300 people at outdoor picnic tables.
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PublishedMarch 29, 2015
Homegrown: Brody’s Favorite Cookies
Our dog tester gave them a rave review.
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PublishedMarch 22, 2015
Maine’s back-to-the-landers take whimsical approach to farm names
Here are the stories behind Baahhumm Buzz Farm, Chops Ahoy Farm and more.
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PublishedMarch 22, 2015
Homegrown: Maple Greek Yogurt
In honor of Maine Maple Sunday, which is today, we’re featuring Maple Greek Yogurt made from non-pasteurized, organic whole Jersey cow milk. Or, as I like to call it, crack. This homemade Greek yogurt has an addictive texture; it’s thick like most other Greek yogurts, but light and airy at the same time. Its consistency […]
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PublishedMarch 22, 2015
Maine chef Cara Stadler may taste more triumph
The James Beard semi-finalist reflects on a yearlong whirlwind of culinary accolades for her Asian cooking.
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PublishedMarch 15, 2015
Homegrown: Chai Love You! powered tea
The aromatic mix is made by The Mountain Mermaid in Rangeley.
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PublishedMarch 12, 2015
Fans of Full Belly Deli liking prospect of new location in Old Port
Portland’s only Jewish delicatessen, which closed its shop on Brighton Avenue in January, has had an eager Facebook following since it launched a page with the message ‘Opening Spring 2015!!!!’
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PublishedMarch 11, 2015
Signature Dish: Peter Casey of Naples cooks corned beef and cabbage
The meal is a celebration of heritage, 20 years in the making.
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PublishedMarch 8, 2015
Homegrown: A Maine T-shirt to believe in
My Maine Tee creator Morgan Mitchell finds socially responsible suppliers for the t-shirts she paints with black and white images.
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PublishedMarch 7, 2015
Bringing it home: California restaurateur aims to expand lobster shack chain to Portland
Russell Deutsch, a former Portland resident whose Old Port Lobster Shacks have been ‘really, really successful’ out West, hopes to open on Fore Street in May.
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