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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PublishedJuly 23, 2014
Meat shop, new restaurants coming to downtown Portland
The shop will feature meats from animals raised by small-scale farms in Maine and New Hampshire without antibiotics or other chemicals.
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PublishedJuly 23, 2014
Soup to Nuts: 12-year-old Maine chef dines with Michelle Obama at White House
But first, she stops at Sen. Angus King’s office to share ideas for combating obesity.
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PublishedJuly 22, 2014
Good enough for dinner at the White House: Sienna Mazone’s Mexican Haystacks
The 12-year-old from Dresden submitted this recipe and won a chance to dine with Michelle Obama.
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PublishedJuly 20, 2014
A lavender farm in Appleton grows scents
Prized in cooking and laundering, and for its lovely, plummy scent, it’s the sole crop at Glendarragh, a 26-acre farm.
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PublishedJuly 20, 2014
Sniff, soothe, sup: The many uses of lavender, past and present
It’s been used for hundreds of years in cleaning, to relieve burns, and to flavor foods both savory and sweet
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PublishedJuly 20, 2014
Meet Amber Lambke, co-founder of Maine Grain Alliance and the Kneading Conference
What began as a way to revitalize Skowhegan has grown into an annual event that attracts bakers from all over the country.
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PublishedJuly 16, 2014
Soup to Nuts: Kangaroo jerky, anyone?
Whether it’s jerky, popcorn or cupcakes, Portland stores that focus on a single product face special challenges.
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PublishedJuly 9, 2014
Soup to Nuts: Far East meets Down East for Thai chef
Yarmouth lawyer-turned-chef Watcharee Limanon introduces Thai cooking sauces, with plans for a cooking school.
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PublishedJuly 6, 2014
The ultimate farm-to-table restaurants
Six in Maine you need to know about (and experience).
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PublishedJuly 6, 2014
Salt Water Farm seeks full expression of farm-to-table
They grow food, serve it and teach people how to cook it.
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