Deb Walters fought flooding, hurricanes and medical problems, and in the end raised $425,000 for the Maine-based nonprofit Safe Passage.
Meredith Goad
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.
Posted inLocal & State, News
Rainstorm with heavy winds knocks out power to thousands across Maine
More than 13,500 CMP customers lose their electricity before the winds subside and crews restore power.
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Posted inLocal & State, News
Plans for Biddeford’s Lincoln Mill changed to double number of market-rate apartments
The hotel planned for the complex will be built later on land next to the mill, according to Tim Harrington of LHL Holdings.
Posted inHomegrown, Source
Say ‘I do’ wearing sustainably made wedding jewelry
Chaya Caron creates custom-made wedding rings that incorporate social, humanitarian and environmental concerns – and sometimes nature itself – into their design.
Posted inSource
When picking their wedding colors, some brides choose green for catering
Green caterers focus on serving local, sustainably raised foods and minimizing waste so your wedding day doesn’t have to be bad for the planet
Posted inFood, Life & Culture
Brunswick Inn to usher out ‘Downton Abbey’ with dinner, festivities
The plan is to say goodbye to the popular PBS TV series in style by serving English country fare and holding costume and trivia contests.
Posted inBusiness, Food, News
Borealis to close Portland bistro, focus on wholesale bread
The bistro’s owner says the building is being sold, and he plans to focus on the wholesale side of his bakery business.
Posted inSource
Putting two teas to a taste test
In a taste test, Tempest in a Teapot’s locally made “Mint to Be Tea” rivals Trader Joe’s “Green & White Tea with a hint of Mint”
Posted inSource
When winter arrives, some Maine farms turn into cross-country ski operations
But the farmers warn it’s hardly a get-rich-quick scheme.
Posted inFood
Massachusetts couple surprised at Fore Street when stranger pays their dinner bill
They want their benefactor to know how ‘uplifting’ the experience was, and say they will pay it forward.