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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PublishedJanuary 29, 2014
Food Dispatches
Vinland owner hosts screening of ‘Fresh,’ Time and Temp sign lights up for Portland Food Co-op
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PublishedJanuary 29, 2014
Chili season: Recipes for Cuban flavor, simple lamb or vegetarian
We bring the heat with a quartet of locally sourced recipes for game day.
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PublishedJanuary 22, 2014
Biscuit baker rises to occasion, wins Biddeford startup funds
She plans to open Biscuits & Co. downtown with funding from the Main Street Challenge.
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PublishedJanuary 19, 2014
Some Maine restaurants dropping automatic tips for large groups
Waitstaff who say they rely on tips to get by are divided over the change.
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PublishedJanuary 15, 2014
Rockland hosting Pies on Parade
Innkeepers challenge pastry lovers to sample 50 pies in three hours on Jan. 26.
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PublishedJanuary 15, 2014
Soup to Nuts: Making do without fresh Maine shrimp
With 2014 being the shrimp season that wasn’t, what to toss into those chowders, risottos and stir-fries?
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PublishedJanuary 15, 2014
Readers weigh in on what they want from restaurants
Feedback on a recent column includes critiques of the writer and of trends in Maine dining.
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PublishedJanuary 13, 2014
Supreme Court won’t hear Maine farmers’ appealed lawsuit against Monsanto
The farmers had filed a ‘pre-emptive’ lawsuit in case their fields ever became contaminated with Monsanto’s genetically modified, patented seeds.
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PublishedJanuary 9, 2014
Eat and Run: Try Mainely Wraps in Portland for a quick, delicious lunch
The sandwiches are creative, the service friendly and the prices reasonable.
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PublishedJanuary 8, 2014
Soup to Nuts: Portland bartenders share tips for hot winter drinks
With winter winds blowing, we went to some favorite mixologists for tips on inducing that warm glow.
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