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.
-
PublishedFebruary 3, 2016
Danish Puffs and a cup of coffee bring back memories of a 1960s-era neighborhood klatch
Now in her 80s, Edith McCormick still makes the nut-and-cherry-topped pastry for church gatherings, funerals and hungry neighbors.
-
PublishedFebruary 3, 2016
Sap is running early in southern Maine, and some maple syrup producers are going with the flow
Many sugar houses are already collecting sap and boiling it down into syrup, while others say there are risks in starting the season too soon.
-
PublishedJanuary 31, 2016
Bodacious Banana Bread Walnuts offer what they promise
Yes, this made-in-Maine snack really does taste like banana bread.
-
PublishedJanuary 27, 2016
Portland looking for new food vendor for Deering Oaks castle
The building is small, so operators will have to be creative, but the city is open to granting the operator a license to sell beer or wine as well as food.
-
PublishedJanuary 27, 2016
Staff meals can be a perk of long, stressful days working in Portland restaurants
Sometimes, those meals rival what’s on the menu.
-
PublishedJanuary 20, 2016
‘Treats’ like brain cake and cow heel soup await readers of vintage cookbooks
The historic cookbooks to be displayed at Bowdoin College starting next week reveal intriguing flavors from Colonial times through the 1800s.
-
PublishedJanuary 20, 2016
Baking like it’s 1877: Testing out recipes from Maine’s first-known cookbook
We try a cake recipe from Maine’s first cookbook, and it turns out heavy as a doorstop – but delicious.
-
PublishedJanuary 13, 2016
Two Maine restaurants make Eater’s annual list of America’s Essential Restaurants
Eventide Oyster Co. is one of the ’38 most essential restaurants in the nation,’ and Palace Diner in Biddeford is cited for its breakfast sandwich
-
PublishedJanuary 13, 2016
A passion for tea fills Phyllis de Fano’s cupboards
The Portland resident has collected teapots for 50 years, and still uses her favorites to enjoy a cup of hot tea.
-
PublishedJanuary 10, 2016
The owners of Windswept Farm in Monroe aren’t getting any younger, so what to do with the farm they love?
They find a young couple to farm and create a 20-year transition plan.
- ← Previous Page
- 1
- …
- 110
- 111
- 112
- 113
- 114
- …
- 215
- Next Page →