If Zombie food trucks are your thing, or you really care about how you’ll celebrate National Coconut Cream Pie Day, chances are you might have tuned in to WMPG on Tuesday nights to hear “Dining with the Duleys,” a local radio show that is food-centric and yet isn’t entirely about food. It’s kind of like […]
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
Soup to Nuts: Maine food experts dish about their restaurant favorites
We asked chefs, food writers and bloggers to weigh in on their favorite dishes from the past year. Their answers enlighten and, in some cases, surprise.
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Posted inFood, Life & Culture
Food & Dining Dispatches, March 6, 2013
AUGUSTA Seminar to teach how to raise organic swine Learn about raising organic swine at a seminar at 3 p.m. March 20. The seminar will be held at Florian Hall, Department of Public Safety, 45 Commerce Drive. The cost is $25 per person, or $20 for paid members of Maine Pork Producers, and includes lunch. […]
Posted inLife & Culture
Portland Flower Show: These buds for you
This week, the Portland Flower Show will put a spring in your step with loads of fresh blooms, ideas and inspiration.
Posted inLife & Culture, News
Incredible Breakfast Cook-Off serves up an incredible ending
Two longtime breakfast rivals – The Good Table and The Farmer’s Table – cook up a mouth-watering, too-close-to-call finish.
Posted inFood, Life & Culture
Food & Dining Dispatches, Feb. 27, 2013
PORTLAND Grace dedicates proceeds to anti-hunger effort Grace, the restaurant at 15 Chestnut St., will be holding its annual Share Our Strength week Friday to March 8. For every three-course, $30 meal that is ordered during that week, $1 will be donated to Share Our Strength, an organization that fights childhood hunger. Delegates to […]
Posted inFood, Life & Culture
Soup to Nuts: Maine’s brewery scene to get a newcomer: sake
Blue Current Brewery plans to open this spring in Kittery Point, one of only a handful of sake breweries in the country.
Posted inLife & Culture, News
‘Survivor’ personal for family of Maine-linked player
Michael Snow, a graduate of Greely High School and the University of Maine, is competing for the $1 million prize.
Posted inFood, Life & Culture
Soup to Nuts: The table is set for Maine Restaurant Week
The popular celebration has some interesting new wrinkles – the Signature Event, for instance, will be held at a luxury auto dealership and have a sushi bar . . .
Posted inFood, Life & Culture, News
3 Maine chefs, one restaurant make Beard list
The five finalists in each category will be announced March 18; the winners will be announced May 6.