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 9, 2017
Coming soon: Another place to feed your oyster habit in Portland
Island Creek Oysters will open a retail store and oyster bar on Washington Avenue later this year.
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PublishedJanuary 8, 2017
Pocket squares are an alternative to ties
Laura Michaud's pocket squares will add pizazz to your outfit.
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PublishedJanuary 3, 2017
Madawaska school band will perform as part of Trump inauguration festivities
The Pride of Madawaska is one of 12 bands that will perform in a concert at the Lincoln Memorial the day before the 45th president is sworn in.
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PublishedJanuary 1, 2017
Local artists are making funky designs for embroidered patches
More than 20 artists are participating in the Portland Patch Project
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PublishedDecember 25, 2016
Eat, drink and be merry – the Christmas tree way
Recycle your tree into a glass or onto a plate.
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PublishedDecember 25, 2016
Here’s how to buy and store Maine oysters for your New Year’s party
Impress your guests with a spread of Maine oysters from the state’s cold, clear waters.
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PublishedDecember 21, 2016
Here’s the French toast you’ll want to serve on Christmas morning
Nancy Cerny learned how to make the family favorite from a French chef when she was just 12 years old.
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PublishedDecember 18, 2016
For little heads, Little Trapper Hats
These sustainably made winter hats from Worthy Goods will keep your child’s ears warm this winter.
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PublishedDecember 18, 2016
One family keeps Maine dairy farm going for 8 generations
The ninth generation is preparing to take the reins at the 200-year-old Hall Farms in East Dixfield, Maine’s Dairy Farm of the Year for 2016.
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PublishedDecember 14, 2016
Three Maine chefs share old family recipes prepared for the holidays
We asked local cooks what they like to make at Christmastime for their families.
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