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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PublishedDecember 13, 2015
A green gift guide
Dozens of ideas for creative, sustainable, Maine-centric giving this holiday season.
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PublishedDecember 11, 2015
French bistro Petite Jacqueline to close temporarily in 2016
The owners are searching for a new space with more parking and plan to expand the restaurant.
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PublishedDecember 9, 2015
Portland’s Po’ Boys & Pickles changes hands
The popular New Orleans-style restaurant known for its po’ boy sandwiches and Louisiana gumbo was bought by a Portland resident who says he plans to keep the menu the same
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PublishedDecember 9, 2015
Former Portland chef has a new life making custom aprons, knife rolls for chefs
Erik Desjarlais will open his first retail store in Freeport any day now.
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PublishedDecember 6, 2015
Homegrown: Blue Current sake has finally hit Maine shelves
The premium rice wine, made in Kittery, is a lighter alternative to grape-based wines.
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PublishedDecember 2, 2015
Stone Turtle Baking & Cooking School in Lyman: Get your hands on some (bread) dough
Classes include Bread 101 for people who want to learn the basics, and instruction in breakfast breads, artisan breads and holiday breads.
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PublishedNovember 30, 2015
Velveteen Habit puts its stamp on food scene, but aftertaste of famous predecessor lingers
The successor to the storied Ogunquit restaurant Arrows finds telling a new story and understanding customers are key.
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PublishedNovember 29, 2015
Homegrown: Eco-friendly scarves from Maine’s Morris & Essex keeps winter chill at bay
Eliza Jane Curtis likes hand-printing textiles from natural materials that last.
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PublishedNovember 29, 2015
Community college links culinary and agriculture programs for farm-to-table focus
Kennebec Valley students cook with produce and meats raised on the college’s certified organic farm, the first program of its kind in Maine.
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PublishedNovember 25, 2015
Harvard Pilgrim offers financial incentives to choose healthier foods
The Eat Right Rewards program scores grocery products by their nutritional value and offers members cash rebates.
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