We asked five Mainers in eco-friendly fields what change they’d like to see in the new year.
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 inLife & Culture, News
Maine cartoonist Jeff Pert to be memorialized with writing fund
The fund will bring speakers to the Odyssey Writing Workshop, a program for writers of fantasy, horror and science fiction.
advertisement
Posted inFood
Sugar cookies for Santa Claus? Boooring!
In Maine families of professional chefs, Santa and his crew are offered more interesting treats.
Posted inHomegrown, Source
Homegrown: Baxter’s Fine Candies
Grandma wouldn’t recognize these sophisticated drops.
Posted inFood, Recipes, Signature Dish
Signature Dish: Christmas morning baklava becomes a tradition for the season
Peter Sottery’s baklava is packed with pungent cinnamon.
Posted inHomegrown, Source
Homegrown: Zen Bear Honey Tea
Here’s just the thing for a convenient cup of herbs and honey.
Posted inSource
The lighter side of gift giving: The Yankee Swap
Gifting games can be a hoot, or emotionally devastating. A lot depends on the company you keep.
Posted inSource
Have yourself a sustainable little Christmas
Some do’s and don’ts for a green holiday.
Posted inArts & Entertainment, Food, Life & Culture
Portland chef Shannon Bard takes home top prize on ‘Kitchen Inferno’
The owner of Zapoteca says she’ll use the $25,000 jackpot from the Food Network TV show for a thank-you vacation for her family.
Posted inFood
Food dispatches
BANGOR Secretary of state to show how to make vintage recipe Secretary of State Matt Dunlap will prepare fish balls from a vintage Maine cookbook Friday in a cooking demonstration that is open to the public. The demonstration begins at 11:30 a.m. at the R.M. Flagg Maine Kitchen Cooking School at 1212 State St. In […]