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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PublishedApril 24, 2014
Eat and Run: Vietnam Bakery in Portland
A steaming bowl of pho may get you in the door, where more tasty bites await.
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PublishedApril 23, 2014
Soup to Nuts: Duck eggs grow in popularity
These eggs are versatile and bakers and chefs know their appeal.
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PublishedApril 16, 2014
Soup to Nuts: Hatching local Peeps for Maine fans at Rosemont Markets
Traditionalists can savor hand-crafted versions as a strictly Easter-time treat.
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PublishedApril 16, 2014
‘The devil of Easter candy’ and other treats sweetmakers can’t resist
Local goodie makers confess their guilty pleasures.
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PublishedApril 13, 2014
Green Glossary Part 1: Definitions of farm-to-table food terms
Learning to eat and live sustainably means becoming familiar with a whole new lexicon. Here are a few words and phrases that will be regulars in this section, defined for you with the help of experts asked to pretend they were explaining them to their next-door neighbors. NATURAL “Natural” is a word that doesn’t really […]
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PublishedApril 10, 2014
Portland chef Shannon Bard loses on popular TV show ‘Beat Bobby Flay’
Bard, of Zapoteca, gets what she thinks is a lucky break, but her familiarity with an ingredient comes back to bite her.
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PublishedApril 9, 2014
Portland chef plunges into pressure-cooker of TV smackdown
Shannon Bard of Zapoteca will compete Thursday on ‘Beat Bobby Flay.’
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PublishedApril 9, 2014
Soup to Nuts: Local food entrepreneurs drawing a crowd of backers
When a bank says no, a crowdfunding site such as kickstarter might say yes.
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PublishedApril 6, 2014
How the farm-to-table movement took root in Maine
Over 60 some years, the farm-to-table and sea-to-table ethos has grown up.
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PublishedApril 2, 2014
Soup to Nuts: Books good enough to eat
Entries in the Edible Book Festival will be on display Friday night at the Portland Public Library.
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