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 16, 2013
Big changes for Bresca reflect chef’s new lifestyle
With a toddler to care for, the owner cuts dinner service to two nights and begins serving lunch.
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PublishedJanuary 16, 2013
California vintner is guest at Five Fifty-Five dinner
Merry Edwards, a pioneer in the U.S. wine industry, will be coming to Five Fifty-Five for the restaurant’s first wine dinner on Tuesday. Edwards began making wine in California when women in the industry were rare and not treated equally. She was one of the first women to graduate from the Department of Viticulture and […]
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PublishedJanuary 16, 2013
Soup to Nuts: Trending hot! Hot chocolate, that is
For hot chocolate (or cocoa) lovers, Portland may well be paradise.
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PublishedJanuary 13, 2013
Fun in the snow
Toys ranging from old-fashioned wooden sleds to plastic blocks for building snow forts lure children outdoors for winter activities.
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PublishedJanuary 9, 2013
Soup to Nuts: Royal Rose simple syrup has sweet idea
The duo behind Royal Rose had a sweet idea — simple syrups for cocktails — that has caught the eye of some major industry players.
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PublishedJanuary 2, 2013
Soup to Nuts: Artisanal schmizanal
If you’ve grown weary of seeing the word in front of seemingly EVERY foodstuff, hey, join the club.
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PublishedDecember 26, 2012
Soup to Nuts: Briny goodness
‘Tis the season — fresh Maine scallop season, that is — so support your local fisherman and indulge.
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PublishedDecember 23, 2012
Author Q & A: Clothes-Minded
Siobhan McDonough’s passion for fashion comes through in her new book, ‘My Mother’s Dressing Room.’
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PublishedDecember 19, 2012
Soup to Nuts: Sacre bleu! It’s croquembouche!
Behold the tower of profiterole power known as croquembouche, and DO try this at home.
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PublishedDecember 16, 2012
Earth-loving way to give
A family tradition grows into an enterprise that makes reusable fabric bags for gift wrapping and many other uses.
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