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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PublishedAugust 20, 2015
Where’s the ’booch? Urban Farm Fermentory has a shortage
The owner of the popular Portland kombucha maker says the supply should be back to normal in two weeks.
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PublishedAugust 19, 2015
Otto gets into burritos with newest Portland restaurant
Owners of the popular pizza restaurant will open Ocho on Congress Street.
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PublishedAugust 19, 2015
Seaweed Festival riding a wave as cooking with seaweed grows in popularity
It’s the second year for the South Portland festival, which drew 1,500 people last year.
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PublishedAugust 16, 2015
Homegrown: Moose Bone Jewelry
In the spirit of the Maori, Val and Gerry Hoff take the leg bones of moose shot by hunters and recycle them into something beautiful
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PublishedAugust 12, 2015
‘Jonny’ St. Laurent: From barbecue guru to summer camp chef
St. Laurent, who introduced southern Maine to great barbecue at Uncle Billy’s, now spends his summers at Camp Walden, making mac-n-cheese. Lots and lots of mac-n-cheese.
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PublishedAugust 9, 2015
Homegrown: Born from the recession: An austere salt cellar
Culinarium owner Jordan Castro created his line of kitchenware after construction work dried up in 2007.
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PublishedAugust 6, 2015
Another Lobster Day? Two dates on the 2015 calendar celebrate Maine’s beloved seafood
Thanks to Maine’s senators, Sept. 25 will be the second 50-state celebration of the seafood this year, along with June 15. Would a third be going overboard?
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PublishedAugust 4, 2015
Portland’s East Ender, Tandem Coffee + Bakery make Bon Appetit list
The two Maine eateries land among the magazine’s 50 Best New Restaurants in America.
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PublishedAugust 4, 2015
Try creme brulee on the go, a dressed-up dog or a toasty s’more from the city’s new food trucks and carts.
Joel Glatz, head chef at Maine College of Art, has lots of options for filling his summer months, when the school’s kitchen is closed. One year he worked as a summer camp chef. Another, he managed the general store on Great Diamond Island. This summer, he decided to go into business for himself by opening […]
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PublishedJuly 30, 2015
Cooking Channel filming in Portland area
Holy Donut, Scratch Baking Co., Portland Lobster Co. and The Well at Jordan’s Farm hosted film crews this week
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