If you are a fan of “wacky cake” — that one-bowl wonder that produces a delicious chocolate cake made without dairy or eggs — you’re going to love “Piece of Cake! One Bowl, No-Fuss, From-Scratch Cakes” by Camilla V. Saulsbury (Robert Rose, $29.95). The author offers something I’ve never seen before — variations of wacky […]
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: Mummy’s the word
Maggie da Silva is out with an ebook in which she shares her secrets for creative Halloween activities and recipes for treats that don’t call for 10 cups of sugar.
advertisement
Posted inFood
Food and Dining Dispatches
HP Hood has announced the five semifinalists from Maine who will compete in the company’s third annual New England Dairy Cook-off Nov. 6.
Posted inLife & Culture, News
Chef Sam Hayward wins national award
The Sustainer award recognizes the Fore Street chef as a model to the culinary community for his use of seasonal, sustainable ingredients.
Posted inNews
Chef’s lobster tail comes out ahead
Thomas Reagan takes the top honor in tight voting at the Harvest on the Harbor festival.
Posted inLife & Culture, News
Kennebunk chef wins Maine Lobster Chef of the Year
Thomas Reagan, a personal chef from Kennebunk, won the title of Maine Lobster Chef of the Year today with dish that fused traditional Maine and Asian flavors.
Posted inFood
Cookbook Corner: ‘Farmstead Chef’
According to its introduction, “Farmstead Chef” by John Ivanko and Lisa Kivirist, owners of Inn Serendipity Bed and Breakfast in Wisconsin, is “the first cookbook to capture the return to our nation’s farmstead roots of independence, self-sufficiency and frugality, blended with the spice of modern living and a passion for transforming our planet.” Well, not […]
Posted inFood
Fiasco stirs the gelato pot on sweet stretch of Fore Street
Gelato Fiasco plans to open a Portland store … just across the street from Gorgeous Gelato.
Posted inNews
Maine cooks to compete for $10,000 prize
Thirty amateur cooks – including five from Maine – will compete in the New England Dairy Cook-off on Nov. 6.
Posted inBusiness, News
Rabelais moving to Biddeford
The new 2,700-square-foot loft space in North Dam Mill will allow the food-expert owners to display more rare books.