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.
-
PublishedDecember 12, 2012
Southern Maine restaurants make New Year’s Eve special
Several restaurants around southern Maine are planning special events and menus for New Year’s Eve. Here is a listing of some of them. We’ll be updating the list in Food & Dining as the holiday approaches. CAMDEN Natalie’s at the Camden Harbour Inn, 83 Bay View St., will be serving a three-course dinner at […]
-
PublishedDecember 5, 2012
Soup to Nuts: Multiple listings for local chefs
Harding Lee Smith, Jay Villani and Masa Miyake are among several successful local chefs and entrepreneurs who are opening second, third, even fourth establishments in the red-hot dining zone known as the Portland peninsula.
-
PublishedDecember 4, 2012
Burger joint becomes a political hot potato in Maine
Three of Maine’s congressional delegates ask local Five Guys Burgers and Fries franchises to use Maine potatoes.
-
PublishedDecember 2, 2012
Hang it all – holiday wreaths
Think outside the boxwood and fir to make wreaths that are really fun and festive: Here’s how.
-
PublishedNovember 28, 2012
Learn your pork products at butchering/curing workshop
If you’ve ever had a charcuterie plate at a Portland restaurant and wondered how it was done, here’s your chance. Giant’s Belly Farm in Greene and Resilient Roots, with some help from Local Sprouts Cooperative in Portland, are holding a two-day hog butchery and dry curing class Dec. 15 and 16 in the community kitchen […]
-
PublishedNovember 28, 2012
Soup to Nuts: Gifts for special foodies
Here are seven that have earned the official Meredith Seal of Approval.
-
PublishedNovember 28, 2012
Food & Dining Dispatches
DAMARISCOTTA ‘Kicking Cancer’ author at Maine Coast Book Shop Kendall Scott, a certified holistic health coach and co-author of “Kicking Cancer in the Kitchen: The Girlfriend’s Cookbook and Guide to Using Real Food to Fight Cancer,” will talk and sign books at the Maine Coast Book Shop at 11 a.m. Saturday. Scott wrote the book […]
-
PublishedNovember 28, 2012
As part of training, Pirates take cooking class
The players learn how to provide ‘the best fuel for their bodies and their performance.’
-
PublishedNovember 25, 2012
Author Q & A: Service with some bile
Jacob Tomsky, whose new book dishes on the underbelly of the hospitality industry, is being compared to Anthony Bourdain.
-
PublishedNovember 21, 2012
Soup to Nuts: For Maine restaurants, Thanksgiving calls for mass production
On this Thanksgiving Eve, be thankful you’re not Eric Flynn, the head chef at the Harraseeket Inn in Freeport, who will be cooking for a record 900 people today.
- ← Previous Page
- 1
- …
- 154
- 155
- 156
- 157
- 158
- …
- 215
- Next Page →