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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PublishedMay 10, 2015
Homegrown: Organic Docking Stations
Park your devices in beautiful wood-branch creations.
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PublishedMay 6, 2015
Portland chefs tell us about the (cooked) charcuterie they serve
But given the city’s recent health inspections, they’re not keen to talk about salting and curing meat.
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PublishedMay 6, 2015
Day’s Crabmeat & Lobster, a landmark on Maine’s coast, up for sale
The business in Yarmouth has built a loyal following over decades, but now the longtime owner is selling and looking to do ‘something different.’
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PublishedMay 3, 2015
Homegrown: Pasta, fresh from the Maine farm
Local ingredients are incorporated into raviolis and rigatonis.
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PublishedApril 30, 2015
Renowned chefs, new Portland hotel dissolve partnership
Under ‘an amicable decision’ made this week, Mark Gaier and Clark Frasier will not be involved in running the highly anticipated restaurant at The Press Hotel when it opens in May.
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PublishedApril 29, 2015
To experience Portland’s hottest restaurants, it’s best to go now
Make those reservations in the next two months, before the hungry summer crowds arrive.
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PublishedApril 26, 2015
Portland embraces Mayor’s Initiative for a Healthy and Sustainable Food System
Residents of Maine’s largest city explore food policy ideas ranging from goat mowing to public orchards.
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PublishedApril 26, 2015
Homegrown: Buckwheat, Honey & Cranberries crisps
The handmade crackers raise the bar for spreads and cheeses.
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PublishedApril 19, 2015
Homegrown: Birdhouses
Tony DiPietro of Falmouth has learned a lot in the 17 years he’s been making the charming and practical shelters.
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PublishedApril 15, 2015
With online sales, market for Maine craftsman’s biscuit cutters is getting hot
The cutters are discovered – and sold – by a popular New York-based food website.
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