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 21, 2012
Food & Dining Dispatches, Nov. 21, 2012
Portland man’s food memoir is an Amazon ‘Best Book’ The recently released food memoir from Portland resident David Buchanan scored a spot on Amazon’s list of the Best Books of 2012 in the Food Literature category. It ranks number 10 on the list, which includes “Consider the Fork” by Bee Wilson and “Dearie: The Remarkable […]
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PublishedNovember 14, 2012
Soup to Nuts: This Thanksgiving, change the ending
Chefs and a cheese expert offer ideas for trying something besides pie for Thanksgiving dessert.
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PublishedNovember 10, 2012
Hearing the ka-ching of gay wedding bells
Maine businesses are positioning themselves to benefit from the increased opportunities that the approval of same-sex marriage will bring.
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PublishedNovember 7, 2012
Soup to Nuts: When chefs give thanks
We polled several of southern Maine’s best-known cooks to learn how they observe Thanksgiving, with some entertaining, heart-warming, even surprising results.
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PublishedNovember 4, 2012
The In Doors
Today’s door options are wide open to homeowners looking for a boost in curb appeal.
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PublishedOctober 31, 2012
Food & Dining Dispatches
KENNEBUNK Kennebunk Inn attracts more pot-pie attention The Kennebunk Inn’s Lobster Pot Pie will be featured on a “Pot Pie Paradise” episode of the Travel Channel’s “Food Paradise” show at 10 p.m. Nov. 7. This past summer, a Travel Channel crew shot owners Brian and Shanna O’Hea making the lobster pot pie in the Academe […]
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PublishedOctober 31, 2012
Soup to Nuts: Breathing life into leftover Halloween candy
Halloween bucket runneth over? We polled local bakers for some ideas on how to deal with the sugary surplus, and they came up with some sweet ones.
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PublishedOctober 30, 2012
When fridge loses power, food expiration date measured in hours
Certain items will stay safe longer than others, and some can be saved if packed in coolers with ice.
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PublishedOctober 30, 2012
After hours without power, what’s safe to eat?
Is your food sitting in a powerless fridge? Here are some guidelines to follow.
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PublishedOctober 28, 2012
Author Q & A: Near and ‘Deer’
The Maine connection to both an ancient Buddhist tale and a contemporary Indian school comes to light with the publication of ‘The Radiant Deer.’
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