Baking with pumpkin means less oil and butter.
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, Life & Culture
Eat and Run: Try Tipico for authentic, interesting Caribbean food
The menu includes $5 chimis and Dominican specialties such as mofongos
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Posted inFood, Life & Culture
Couple plans to open Community Oven
Bob Krajewski and Lynette Moser, the former chef/owners of Lily Bistro in Rockland, plan to move back to Maine and open a community-supported bakery and pizzeria called Community Oven. They will soon launch a Kickstarter campaign (find a link and more information at http://kck.st/1b9k7k9) to raise money to start the business. They have a space […]
Posted inFood, Life & Culture
Hotel restaurant gets customized local menu
Sure, there are exceptions, but unless you’re paying for luxury accommodations, the restaurants attached to chain hotels tend to be a little, um, boring. Chef Kimmo Meronen hopes to change that at the Best Western Merry Manor Inn, at 700 Main St. in South Portland, just where the feeder road for I-295 begins. The hotel […]
Posted inFood, Life & Culture
Soup to Nuts: Maine cheesemakers welcome visitors on Oct. 13
Maine has emerged as a respected producer of fine cheeses. Hit the road and see why on Open Creamery Day.
Posted inLife & Culture, Local & State, News
Competition heats up for Maine Lobster Chef of the Year contest
Harvest on the Harbor also announces finalists in the Maine’s Best Farm to Table contest.
Posted inFood, Life & Culture
Soup to Nuts: Make mine lobster, Mac
Quiz: What’s a comfort food that shouts ‘Maine!?’ (Hint: the state’s chefs are getting ever more creative with it.)
Posted inFood, Life & Culture
Soup to Nuts: From tree or market, time is ripe for Maine apples
Whether you like getting your Maine apples at your farmers market or a grocery store, or you prefer harvesting your own at one of the many pick-your-own orchards, no time like the present.
Posted inFood, Life & Culture
Apple recipes
It’s not summer camping season, but lots of Mainers extend their time outdoors in the fall by installing a fire pit. Why limit your menu to hot dogs and toasted marshmallows? Robin Donovan, a San Francisco freelance journalist who specializes in food, cooking and travel, has a great idea for apples in her new book, […]