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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PublishedJune 15, 2016
Caiola’s restaurant in Portland changes hands
The popular West End restaurant has been purchased by Portland restaurateurs Damian Sansonetti and Ilma Lopez, who own Piccolo on Middle Street.
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PublishedJune 15, 2016
When it comes to running a restaurant, can one man do it all?
At Bill’s Original Kitchen in Kittery, Bill Clifford is a one-man restaurant show, serving as proprietor, host, waiter, chef, cashier, busboy and dishwasher.
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PublishedJune 12, 2016
At 3 Maine hospitals, the meals appeal
We sampled food at Mercy Hospital, Maine Medical Center and Central Maine Medical Center. Here’s what we thought:
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PublishedJune 12, 2016
Once an afterthought, hospital food goes upscale
The addition of professional chefs in hospital kitchens, along with room-service dining, is making hospital food an essential part of healing.
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PublishedJune 12, 2016
No more ups and downs with the Cowboy Yoyo
This toy, made by a Maine advertising professional in honor of his uncle, teaches dexterity and patience – to adults! – through cowboy-inspired rope tricks.
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PublishedMay 29, 2016
Light your way with small paper nautical lanterns
Betty Kelley turns old charts into lights that highlight special places on the Maine coast.
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PublishedMay 25, 2016
Cocktail conference in Portland will get down to business
Hundreds of barkeeps and bartenders will gather June 2 to 5 to learn and to mix.
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PublishedMay 25, 2016
First comes love, then comes gourmet camping food business
A Maine chef and an avid outdoorsman combine their passions by making delicious dehydrated meals for outdoor adventures.
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PublishedMay 18, 2016
Seafood lovers get help finding the good stuff
An updated guide and a new cookbook lead readers through New England’s lobster shacks and seafood markets.
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PublishedMay 18, 2016
At Deering High School, the band plays on with a revived cookbook
The school’s music director conducts the re-creation of a 1947 community cookbook to raise funds for his department.
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