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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PublishedNovember 2, 2014
Homegrown: Somerset Pinks
A new variety from Backyard Farms is said to be sweet all winter long.
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PublishedOctober 29, 2014
Soup to Nuts: Which foods do these Mainers find scary?
A ghost hunter, a psychic and Maine’s own master of horror, among others, reveal their aversions to bugs, brains, ‘flab’ and anything squishy.
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PublishedOctober 26, 2014
Homegrown: Belfast Soda syrups
The syrups are made by Chip Wick, who uses no artificial colors, flavors, preservatives or high fructose corn syrup.
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PublishedOctober 24, 2014
Boothbay Harbor’s Stephen Richards is Maine Lobster Chef of the Year
Guests at the Harvest on the Harbor event voted for their favorite dish, and their votes were combined with those from a panel of expert judges.
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PublishedOctober 12, 2014
Homegrown: Sea Coasters
EcoSeaTile cleans creatures’ shells and puts them in environmentally friendly home accents.
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PublishedOctober 8, 2014
Soup to Nuts: In the restaurant business, tattoos tell tales
What’s the story with chefs and servers and all that self-expression? We decided to give it some ink.
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PublishedOctober 5, 2014
Meet: Wes Norton, executive director of the Island Culinary and Ecological Center
The Deer Isle nonprofit promotes local food and teaches kids and adults how to cook with it, even professionally.
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PublishedOctober 1, 2014
Soup to Nuts: Maine’s own needhams have history – and potatoes – on their side
A needham candymaker in Norway tells us how it’s done.
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PublishedSeptember 28, 2014
Campaign trail meanders through local farms
Goat cheese and grass-fed beef are replacing yellow cubes and rubber chicken as local food movement comes to election season.
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PublishedSeptember 24, 2014
Soup to Nuts: Soon-to-open Portland Food Co-op part of Maine revival
Portland isn’t alone in its enthusiasm for food-co-ops as the public has grown more interested in local agriculture and changing the way America’s food system works.
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