Phil Hoose’s new book details the spellbinding survival story of the scrappy B95 rufa red knot.
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: What’s in YOUR picnic basket
Summer? Maine? A gourmet feast to share with family or friends at your favorite outdoor dining spot? Priceless.
advertisement
Posted inFood, Life & Culture
Cookbook Corner: ‘Cookies: 200 Favorite Recipes …’
America must love its cookies. Here’s another cookie cookbook, this one from the editors at Fine Cooking magazine. “Cookies: 200 Favorite Recipes for Cookies, Brownies, Bars & More” (Taunton Press, $19.95) contains all the basics, and it’s full of classic recipes for cookies, bars, brownies, biscotti and shortbread, along with tons of tips. There are […]
Posted inLife & Culture
Cool and the gang
Want to keep the kids chill this summer? Try some hot new water toys.
Posted inFood, Life & Culture
Cookbook Corner: ‘What Einstein Kept Under His Hat: Secrets of Science in the Kitchen’
If you like learning about the science behind cooking, as I do, and you missed the “What Einstein Told His Cook” books by Robert Wolke, you’re in luck. The second book is now out in paperback, under the name “What Einstein Kept Under His Hat: Secrets of Science in the Kitchen” (WWNorton, $15.95). This is […]
Posted inFood, Life & Culture
Soup to Nuts: Maine strawberry seasonripens early
If you want to lay in a quantity of sweet Maine strawberries, you’d better move fast. It’s peak season as we speak.
Posted inFood, Life & Culture
Maine gelato maker crafts sorbettos to go with seafood
Next time you make crab cakes, instead of topping the dish with a remoulade why not try something a little cooler – say, a lemon sorbetto? The Gelato Fiasco in Brunswick has teamed up with Whole Foods Markets in the North Atlantic states to develop a line of sorbettos that pair well with seafood. The […]
Posted inFood, Life & Culture
Food & Dining Dispatches, June 27, 2012
PORTLAND Five farm stands set to debut with produce grown in Maine Five new farm stands featuring Maine-grown produce will launch in Portland on July 2. Farm stands will run from July 2 through October 25 in the following locations: East Bayside: Whole Foods Market Farm Stand, 1 to 5 p.m. Mondays West End: Brackett […]
Posted inFood, Life & Culture
Upcoming strawberry festivals
SAVE ROOM FOR SHORTCAKE THE STRAWBERRY SEASON may have peaked early, but there will be plenty of fruit available at local strawberry festivals. Wells, New Gloucester and Brunswick have already held their festivals, but there are still some communities that are planning to hold theirs in the coming weeks: CAPE ELIZABETH WHAT: 4th Annual Cape […]
Posted inFood, Life & Culture
Taste of the Nation to glitter on Great Diamond Island
Fighting hunger is what Taste of the Nation is all about. Oh, and the food’s pretty good, too.