If you’ve ever toyed with the idea of trying a raw diet, books like “Eat Raw, Eat Well: 400 Raw, Vegan & Gluten-Free Recipes” by Douglas McNish (Robert Rose, $24.95) can help you get a taste of what a raw diet is like. McNish is a certified professional vegan chef, a cooking teacher and a […]
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: Earth takes another turnat Kennebunkport festival
It’s been a year since Earth at Hidden Pond opened. The restaurant’s young chefs will mark the occasion with their second appearance at the Kennebunkport Festival.
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Posted inArts & Entertainment
Cool attraction: Maine author explores figure skating
In this Q&A, Maine author Erica Rand talks about taking up a difficult sport in her 40s, and the issues she’s encountered since doing so.
Posted inFood, Life & Culture
Cookbook Corner: ‘Sweet Macarons’
Macarons have taken the stage as a favorite treat in this country during the past few years, following in the footsteps of Paris and Milan. Now you can make “authentically French” versions with the 22 recipes in “Sweet Macarons: Delectable French Confections for Every Day” by Jacqueline Mercorelli, aka Mercotte. (Taunton Press, $14.95). The book, […]
Posted inFood, Life & Culture
Soup to Nuts: Community-supportedfarming goes buffet in Maine
Two Newcastle farmers are taking the unusual and somewhat scary step of advertising their new year-round agriculture venture as ‘all-you-can-eat.’
Posted inBusiness, Life & Culture
On your mark, get set, GROW
Plant sales kick off gardening season in Maine. And there are a lot of them coming up.
Posted inFood, Life & Culture
Soup to Nuts: Kentucky Derbymeets Cinco de Mayo
Cinco de Mayo falls on Saturday this year, the same day as the Kentucky Derby, a happy coincidence that has many restaurants and bars planning cross-cultural celebrations.
Posted inFood, Life & Culture
Cookbook Corner: ‘SprinkleBakes’
Even if you never end up making anything from “SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist” by Heather Baird (Sterling Epicure, $19.95), I guarantee you’ll have fun perusing the funky creations of this painter and photographer who loves to bake. Instead of chapters organized by dessert type, the book is arranged by line, color […]
Posted inFood, Life & Culture
Cookbook Corner: ‘In Pursuit of Garlic’
If you love garlic – and even if you don’t – there’s lots to like about Liz Premeau’s new book, “In Pursuit of Garlic: An Intimate Look at the Divinely Odorous Bulb” (Greystone Books, $16.95). It’s not really a cookbook, but does include recipes. If you never thought garlic could be used in a dessert, […]
Posted inFood, Life & Culture
Food & Dining Dispatches, April 25, 2012
Now is time to sign up for Senior FarmShare Program Mainers have great access to fresh local foods. They revel in the juiciness of dew-kissed berries, the crunch of sweet corn and the tangy pleasure of a bite of goat cheese from the farm down the road. But there are some people on limited incomes […]