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 7, 2014
Big risks are part of growing the local food economy
Local food entrepreneurs share stories of their failures.
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PublishedDecember 7, 2014
Homegrown: Royal Rose syrups work for drinks, ice cream, you name it
Interesting flavors include Three Chile, Orange-Vanilla and Fenugreek.
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PublishedNovember 26, 2014
How does our big, multicultural nation say grace nowadays?
Mainers share their traditions and inspirations for pausing before a meal to give thanks.
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PublishedNovember 23, 2014
Homegrown: Vinyl revitalized
How about album art?
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PublishedNovember 19, 2014
Mainer’s e-novel spans three centuries of Thanksgiving feasts
‘Thanksgiving’ sprang from Phippsburg writer Ellen Cooney’s view that women’s work in the home carries the same importance, historically, as treaties and wars.
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PublishedNovember 16, 2014
Apple-Cranberry Cider
The Ricker Hill Cider beverage is lightly carbonated.
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PublishedNovember 16, 2014
Rediscovering native American heritage seeds
A retired professor and Abenaki native hunts for the seeds so the crops can be grown again.
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PublishedNovember 16, 2014
Food sovereignty movement grows roots among Passamaquoddy
With dozens of garden beds and a focus on self-sustaining practices, the tribe is returning to old foodways.
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PublishedNovember 12, 2014
Signature Dish: A Scarborough family shares long-held secret sauce recipe
Bob Lynch makes a ‘Sunday sauce’ so loved by his kids, it has sometimes replaced the Thanksgiving turkey.
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PublishedNovember 5, 2014
It’s ‘ha’ cuisine with Rockland chef Kerry Altiero
He’s a funny guy, but he’s serious about food, as the creativity and longevity of Café Miranda – and his new book, ‘Adventures in Comfort Food’ – demonstrate.
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