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 12, 2016
New pub opening in Yarmouth next week embraces comfortable role
The Owl & Elm, located next to Handy’s, will serve comfort foods made from scratch.
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PublishedSeptember 7, 2016
Local restaurant server and finance expert work together to rethink flatware
Certine, a new brand of ceramic flatware that is the brainchild of local entrepreneurs, aims to change the eating experience for diners.
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PublishedSeptember 6, 2016
Howard Johnson’s diner in Bangor closes, leaving just 1 more
With the restaurant in Bangor closed, the once-ubiquitous chain is now down to one location, in New York.
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PublishedSeptember 4, 2016
Orchard at Thompson’s Point will be a work of art
Sam Van Aken’s Tree of 40 Fruit project at Thompson’s Point is already fruitful.
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PublishedSeptember 2, 2016
‘Tipo,’ new Back Cove neighborhood restaurant, to open in December
The Italian restaurant, run by the owners of Central Provisions, will serve wood-fired oven pizzas and handmade pastas.
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PublishedAugust 31, 2016
Fork Food Lab: Where food enterprises get cooked up
The new facility in Portland will give entrepreneurs who’ve been told, ‘You should sell this stuff’ a kitchen, equipment and help to do that.
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PublishedAugust 30, 2016
Farm leftovers to be used to feed 5,000 in Portland
On Oct. 7, a coalition of groups concerned about hunger will feed stew made from produce gleaned from local fields to thousands in Portland.
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PublishedAugust 29, 2016
Scratch Baking Co. to close for a week while it opens its new bakery
The expansion will help shorten bagel lines in Willard Square and includes a new toast-and-bagel bar, to open in late fall.
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PublishedAugust 28, 2016
More uses found for Mason jars
A Maine artisan makes wall-hanging vases and shelves with the popular containers.
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PublishedAugust 24, 2016
Edible Acadia: Chefs make massive cake to celebrate the centennial of Maine’s national park
Guests at some Bar Harbor hotels will enjoy the result of two weeks of preparation.
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