It’s inevitable, now that pies have been crowned the new cupcake (how long before a pie-only store opens in the OId Port?), that we are now being hit with an onslaught of new cookbooks focused on making pies. The latest incarnation of this national pie fetish is “A Year of Pies: A Seasonal Tour of […]
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
Kennebunkport restaurant could be manliest
You can vote for Mabel’s Lobster Claw Restaurant in the Men’s Health contest.
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Posted inFood, Life & Culture
Soup to Nuts: Bounteous blueberries
Growers report an abundance of blueberries this year, so here are some ideas for how to put them to delicious use.
Posted inFood, Life & Culture
Food & Dining Dispatches, July 25, 2012
Two York County restaurants participating in Child week Two Maine restaurants are joining more than 100 across the country participating in Julia Child Restaurant Week Aug. 7-15. The restaurants will feature dishes, menus or events inspired by 100 of Child’s most cherished recipes. The recipes were chosen by a jury headed by Child’s longtime editor […]
Posted inUncategorized
Digging the clam
That’s what this weekend and the Yarmouth Clam Festival are all about.
Posted inFood, Life & Culture
Soup to Nuts: Taking each other on during on-air ‘boot camp’
It’s not easy for Ogunquit chefs Clark Frasier and Mark Gaier to split up to compete on TV’s ‘Top Chef Masters,’ but it’s for good causes.
Posted inLife & Culture
Show of hands
About a dozen designers put the finishing touches on indoor and outdoor spaces at the Harmon House, this year’s Museums of Old York Decorator Show House.
Posted inNews
Shipyard Brewing expanding to Memphis
The move will help the company increase the production of its popular Pumpkinhead ale.
Posted inBusiness, News
Shipyard expanding brewing operation to Memphis
“Last year, Pumpkin Mania hit in America (and we couldn’t keep up)” said Shipyard’s spokeswoman. “I can’t explain it, but it definitely did. So we are armed and ready for pumpkin season this year.”
Posted inFood, Life & Culture
Soup to Nuts: The Terrien terroir
Unlike his grapes, Michael Terrien was raised in Maine. But then he went off to Napa, where he has become a bonafide star in the ultracompetitive world of wine.