As the Maine harvest hits overdrive, so too are the makers of ‘high-test’ cider, breathing new life – and fizz – into a tradition that dates to Colonial times.
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
Food & Dining Dispatches
State’s wineries invite public to open houses on Sunday The Maine Wine Guild is sponsoring Open Winery Day on Sunday. Wineries all over the state will be open to the public, offering samples, food and wine pairings, entertainment, wine-making demonstrations and behind-the-scenes tours. The guild suggests planning your visits to various wineries with the Maine […]
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Posted inFood, Life & Culture
Small world of fine food brings top chef to Portland
Andy Ginn, a Five Fifty-Five chef who made his mark in Boston, helped arrange the appearance.
Posted inFood, Life & Culture
Soup to Nuts: New Maine-centric cookbooks earn place in pantry
These are heady times for the local food scene. Case in point: Three slick new Maine-authored cookbooks.
Posted inLife & Culture
Choosing a cutting board: A dicey proposition
With all the options out there, how do you know which one is right?
Posted inLife & Culture, News
Local chefs to raise money for Portland Farmers Market
The market’s token program, which allows low-income customers to use EBT cards, lost its primary federal grant.
Posted inFood, Life & Culture
Soup to Nuts: Getting counter intuitive to help Cape’s schools
From glittery granite tops and the latest appliances to innovative decorating ideas, this annual tour offers lots for kitchen lovers to like . . . for a good cause.
Posted inArts & Entertainment
Author Q &A: Telling untruths
Former intelligence officials share the secrets of recognizing the signs of lying and offer tips on asking the right questions.
Posted inFood, Life & Culture
Soup to Nuts: The cellar dwellers
Dining with the wine, not just drinking it, is a coming thing, as more restaurants set tables downstairs among the racks.
Posted inFood, Life & Culture
Food & Dining Dispatches, Aug. 29, 2012
Hood wants Maine amateurs to enter 4th annual cook-off The 2012 Hood New England Dairy Cook-Off will be held in Rhode Island instead of Portland this year, but Hood is still looking for Maine cooks who would like to enter the contest for a chance at winning $10,000. The fourth annual cook-off will be held […]