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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PublishedApril 26, 2017
El Corazon will open a new restaurant in May
The food truck has leased space in Longfellow Square
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PublishedApril 26, 2017
Beloved Le Garage bids adieu to Wiscasset
The restaurant closes Sunday after 40 years, and its staff and customers feel as if they’re losing family.
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PublishedApril 23, 2017
Don’t eat these peas, wear them
Ronna Lugosch’s “peapods” are beautiful jewelry.
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PublishedApril 21, 2017
Cousins Maine Lobster is coming home
Five years after the TV show ‘Shark Tank’ helped launch the business, it is opening its first Maine food truck.
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PublishedApril 19, 2017
Portland’s robust restaurant scene about to get a lot more crowded
Residents and visitors will be served a big helping of new places to try this spring and summer.
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PublishedApril 16, 2017
Easter Bunny leave you hanging? Dye eggs yourself.
Next year, try dying your own, naturally, with the eco-eggs kit.
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PublishedApril 12, 2017
Portland chef shares memories of Italian Easter bread, handed down from his grandmother
Damian Sansonetti, co-owner of Piccolo, still makes pigne from Abruzzi.
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PublishedApril 9, 2017
The Scion: Glenn Taylor
The director of dining services at the Univerity of Maine in Orono is both feeding the next generation and educating it about local foods.
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PublishedApril 9, 2017
The Good Neighbor: Jackie Lipsky
Friends and co-workers say they have watched her give endlessly to her community and local children, teaching others how to live more sustainably.
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PublishedApril 9, 2017
The Pollinator: Heather Chandler
Her Sunrise Guide helps connect consumers to eco-friendly products and services.
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