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 30, 2016
Nurse transforms typewriter keys into jewelry
Karen Foley preserves the past not through the written word but through old writing instruments
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PublishedOctober 27, 2016
Taco Trio will temporarily close both of its restaurants Nov. 2
The popular restaurants in Portland and South Portland will serve a limited menu through Nov. 1.
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PublishedOctober 27, 2016
For some restaurant servers, no-tipping trend is hard to swallow
A few say the cut in income would lead to high turnover, but others think added company benefits and steady income make the change worth a try.
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PublishedOctober 25, 2016
Maine restaurant owner to eliminate tipping, raise wages
Cara Stadler says her restaurants in Portland and Brunswick will add an 18 percent surcharge to tabs and pay servers a starting wage of $15-$16 an hour.
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PublishedOctober 23, 2016
Small-batch cheese spread with a big taste
Squire Mountain tub cheese comes in six flavors and three sizes, and it won’t break your cracker.
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PublishedOctober 23, 2016
Maine used to be the ax-making capital of the world, and now vintage has its value
Fans of vintage Maine axes want to see the industry restored.
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PublishedOctober 19, 2016
Signature Dish: Fried lobster comes with warm memories of grandmother
The late Eileen Johnson, who owned the Rock Ovens restaurant in Harpswell, fed her customers as well as she did her family.
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PublishedOctober 16, 2016
Sore neck and back? Tight shoulders? Try a Maine-made herb-stuffed therapy pack
The packs can ease sore muscles and help keep you relaxed, too.
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PublishedOctober 12, 2016
‘It would be the end of my career’ – Maine chefs on the dishes they can’t ditch
One customer started a ‘Save the Duck Slider’ website, others threaten never to come back if their favorites aren’t on the menu.
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PublishedOctober 11, 2016
Chef Cara Stadler plans a new restaurant in downtown Portland
Lio, which will focus on wine as much as food, is scheduled to open next summer.
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