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 19, 2017
If you like things nautical, you’ll love these bracelets
Maryellen Rooney makes buoy cuffs, bracelets that feature colored buoys on the ends.
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PublishedMarch 15, 2017
Two Maine chefs and a brewer are James Beard Awards finalists
Mike Wiley and Andrew Taylor of Eventide Oyster Co. and two other Portland restaurants are finalists for Best Chef: Northeast. Rob Tod of Allagash Brewing Co. is a finalist for Outstanding Wine, Beer, or Spirits Professional.
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PublishedMarch 12, 2017
You’ll find two unexpected ingredients in this soap
Maple syrup gives it a strong lather, and Maine snow makes it pure
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PublishedMarch 8, 2017
We go in search of Greater Portland’s best bagel
An opinionated panel of experts picks – and, we’re sorry to say, pans – local bagels in a lively blind tasting.
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PublishedMarch 7, 2017
It isn’t pretty, but ‘misfit’ produce has home on Hannaford shelves
The grocery chain announces a program to sell less-than-perfect fruits and vegetables at reduced prices, and prevent them from becoming food waste.
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PublishedMarch 5, 2017
Breezy Bay Boxes are a place to hide your little treasures
The boxes are made from Maine white cedar and feature nature designs.
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PublishedMarch 1, 2017
New Portland restaurant announces chef
Ian Driscoll will be co-chef at Lio, opening this summer.
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PublishedMarch 1, 2017
Rosen’s Deli has closed its new location in Westbrook
The area’s only Jewish deli moved from Portland nearly two years ago.
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PublishedMarch 1, 2017
End Maine Restaurant Week with walking tour, local cocktails
Spirit Quest, a self-guided walking tour, will also feature small bites prepared by chefs.
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PublishedMarch 1, 2017
Smooth, homemade tofu helps Maine restaurant keep its edge
At Tao Yuan in Brunswick, making tofu by hand is part of broader efforts to produce food from scratch and reduce waste.
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