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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PublishedSeptember 11, 2013
Soup to Nuts: Paper trail to Maine restaurant history
Perusing the Maine Historical Society’s colorful collection of old menus makes for a tasty and edifying stroll down Memory Lane.
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PublishedSeptember 6, 2013
Maine farmers appeal Monsanto case to Supreme Court
The biotech giant’s genetically engineered seed patents are invalid, they argue.
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PublishedSeptember 4, 2013
Harbor Fish Market: A whopper of a story
Portland’s monument to fishmongering, a 47-year-old family business, has had a remarkable life.
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PublishedSeptember 1, 2013
Author Q & A: Driving to where the wild, endangered things are
From condors to Maine piping plovers, threatened animals lead a teacher and his family on a transcontinental quest to see them.
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PublishedAugust 28, 2013
Winslow Homer’s Civil War to be focus of Portland exhibit
The artist created works during several trips to the Union front in Virginia in 1861 and 1862.
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PublishedAugust 28, 2013
Soup to Nuts: Why preserve? Because you can
Anyone can do it, experts say, though they do encourage novices
to start with something simple. -
PublishedAugust 25, 2013
Chef’s touch transforms school lunches in Maine
Pursuing healthful foods that kids will eat, local districts are taking the obesity battle to the next level.
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PublishedAugust 21, 2013
Soup to Nuts: The science of shrubbery
Local mixmasters are putting some exotic new spins on a very old drink.
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PublishedAugust 14, 2013
Soup to Nuts: What’s for lunch?
We asked some experts – who also happen to be moms and dads – what their kids would be packing when the school bell rings.
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PublishedAugust 14, 2013
Friends recall a petite Maine writer’s big impact
Leslie Land, who died Saturday, earned respect for her food and garden knowledge.
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