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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PublishedOctober 29, 2017
These shakers are seasoning for your eyes
Kim Dailey’s salt and pepper mills transform an everyday kitchen item into objects of art.
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PublishedOctober 28, 2017
Death in Washington County fire called suspicious
Maine State Police are asking the public for help after a body was discovered inside a mobile home Saturday morning in Whitneyville.
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PublishedOctober 28, 2017
Woman killed in hunting incident in Hebron
The 34-year-old victim died after being shot by a hunter Saturday on the first day of the deer hunting season, a state official says.
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PublishedOctober 23, 2017
Rep. Pingree wins food leadership award
The James Beard Foundation notes that Maine’s 1st District congresswoman has sponsored bills to boost organic research and reduce food waste.
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PublishedOctober 22, 2017
A honey of a food wrap
Holly Hardwick’s beeswax wrap protects food and leftovers without using petroleum products.
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PublishedOctober 15, 2017
First they’re sweaters, then they become mittens
Marilyn Robertson knows how to get twice the wear out of cardigans.
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PublishedOctober 11, 2017
Harvest on the Harbor toasts an anniversary
The food festival turns 10 this year, and festivalgoers will be raising a glass at the Harvest Happy Hour.
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PublishedOctober 11, 2017
Chefs keep refining dishes until they’re ready for prime time
Long before a meal ever appears on the menu, restaurateurs and cooks tweak, and tweak, and tweak some more.
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PublishedOctober 8, 2017
Saint Joseph’s College takes another big step on the road to sustainability
The new Institute for Local Food Systems Innovation fits right in with the small Maine college’s mission to care for the Earth.
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PublishedOctober 5, 2017
A lobster buoy you can cuddle up to
Marley Wilkinson’s lobster buoy pillows can be customized for your home or boat
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