And we speak with the Maine man behind the return of the lobster roll.
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 inFood, Recipes
How do British ex-pats in Maine celebrate July 4? And what do they eat?
No, it’s not humble pie. But you might find sausage, chutney and boiled onions on their paper plates.
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Posted inHomegrown, Source
Homegrown: Organic soap
Dr. Dandelion, named for a19th-century Maine herb doctor, uses as many local ingredients as possible
Posted inSource
A farmer in Rockport turns vegetables into high fashion
Artist Jacinda Martinez wants viewers to think about the fleeting nature of fashion and its impact on the planet.
Posted inHomegrown, Source
Homegrown: A durable wallet made from sailcloth
The updated classic for active fathers (and other folks) was created on Peaks Island and is still made in Maine.
Posted inHomegrown, Source
Homegrown: Organic and naturally colored sprinkles! How cool is that?
Stephanie O’Neil’s concoction is free of corn syrup, among other things.
Posted inFood
Well-known chef leaving Kennebunk’s White Barn Inn
After 20 years, Jonathan Cartwright is moving on, leaving the restaurant in the hands of Derek Bissonnette.
Posted inFood
Bite: A vanilla custard that inspires time travel
At Po’ Boys & Pickles, the concoction sends a taster to 1960s Tennessee.
Posted inFood
Maine Fare food festival aims for tastings, plus
There’ll be plenty of great food, and organizers want to foster a connection to farmers, fishermen and other purveyors.
Posted inHomegrown, Source
Homegrown: Balsam fir air fresheners for your car
The fir originates from a 124-acre farm in West Paris.