The flour flies and the teachers burn with a passion for cooking over a wood flame at this new culinary school in York County.
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.
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For junk food fans, Twinkie is barren bliss
The Twinkie is part of our history and cultural landscape, like the drunk uncle who comes to Thanksgiving every year.
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Soup to Nuts: Grilling the perfect burger for July 4
We chatted up some local burger kings for the lowdown on how to make sure the beauties coming off your grill on Thursday set off fireworks.
Posted inNews
Legal feast: Who owns fired Maine baker’s recipes?
A baker fired by Micucci’s says he owns the secrets to popular creations like luna bread, but the law is tricky.
Posted inNews
Portland pizza maestro’s firing panics fans
Do they boycott the Sicilian slabs and Luna bread he was known for, or heed their stomachs?
Posted inFood, Life & Culture
Toppings take hot dogs beyond traditional
Offer these fixings for the franks and your guests will think you’re the absolute tops.
Posted inFood, Life & Culture
Soup to Nuts: ‘Freshest fish’ closer than you might think
A couple of Portland businesses – Salt and Sea and Eat Local Fish – have adapted the CSA concept for the waterfront, selling just-off-the-boat seafood directly to you.
Posted inBusiness, Life & Culture, News
Beer fest organizer: We won’t come back to Maine
The owner of Shelton Bros. says he lost money on the popular weekend event and says state liquor laws need updating.
Posted inLife & Culture
Spice up summer cooking with flavorful rubs
Just as grilling season heats up, Maine spicemeisters offer ideas and recipes for making homemade rubs.
Posted inFood, Life & Culture
Berries on the menu
Here’s a sampling of what’s available now: • At The Black Birch, 2 Government St., Kittery, in addition to their strawberry cake with lemon whipped cream (see recipe), they’ll be serving a strawberry shortcake dessert and a strawberry rhubarb shrub cocktail. The cocktail is made with macerated strawberries and rhubarb, turbinado sugar, cider vinegar, soda […]