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 27, 2013
Food & Dining Dispatches
Food-related news
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PublishedNovember 27, 2013
Soup to Nuts: At Leaven, it’s all about brews and bread
Leaven Beer & Bread House just opened in Somersworth, N.H.
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PublishedNovember 14, 2013
Soup offers comfort during cold Maine winters
Experts say a hearty bowl not only warms, but can be good for your health.
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PublishedNovember 14, 2013
Eat & Run: St. Joe’s Coffee stands out for breakfast fans
Sure, they serve great coffee drinks, but try their egg sandwiches and “bennies” too
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PublishedNovember 14, 2013
Fiore Artisan Olive Oils & Vinegars opening in Freeport
The importer’s third store in Maine will include a tasting room for its ultra-premium extra-virgin olive oils, aged balsamic vinegars, sea salts and other specialty food products.
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PublishedNovember 13, 2013
Soup to Nuts: This Thanksgiving, eat some gourmet-style humble pie
Halverson’s Humble Pie, that is – one of the sweet or savory pies created by a former diplomat at Maine Pie Line.
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PublishedNovember 6, 2013
Soup to Nuts: It’s winter squash weather
The gourds of autumn, in all their crazy-quilt colors and endearingly lumpy shapes, are rumbling in at your local farm and farmers market.
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PublishedOctober 29, 2013
Fired Portland pizza maestro slices new plan
The Portland baker famous for his Sicilian slab pizza is opening a new restaurant called Slab in the old Portland Public Market building.
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PublishedOctober 25, 2013
Cafe Miranda chef woos Maine foodies with pork belly
The dish earns Kerry Altiero a second straight major award at the largest Portland food festival.
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PublishedOctober 24, 2013
Natalie’s chef wins crowd, and Lobster Chef honor
The judges were tied, so an audience vote makes Chris Long the Maine Lobster Chef of the Year.
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