Meredith Goad

Staff Writer

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

Cookbook Corner: ‘The Cooking Light Gluten-Free Cookbook’

by Meredith Goad

If you are one of the millions of Americans who have to stick to a gluten-free diet, there’s never been a better time for finding delicious gluten-free alternatives. There are more gluten-free cookbooks available than ever before. The latest, “The Cooking Light Gluten-Free Cookbook” (Oxmoor House, $21.95), contains more than 150 recipes, including those comfort […]

Posted inFood, Life & Culture

Soup to Nuts:Farm to table, the Miyake way

by Meredith Goad

FREEPORT — A dozen happy pigs are rooting around in their pen at the Miyake Farm.

One of them trots over to the electric fence, curious about the clicking sound coming from a camera. Another kicks up his heels cartoonishly as he plays around with his siblings. A third has a silver fish tail sticking out of his mouth. Wait. A fish tail? . . .

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Posted inFood, Life & Culture

Soup to Nuts: Planting seedsin Maine for African heritage

by Meredith Goad

FALMOUTH — Boulis Kodi treads lightly through a thriving garden patch, showing off a summer’s worth of hard work by Nuba Mountain refugees from Sudan.

“This is the sweet corn, and this is the tomatoes over here,” said Kodi, who is the farm manager for the Center for African Heritage garden project at Tidewater Farm, just down the road from the University of Maine Regional Learning Center.

He points to some greens that look as if they could be thrown right into a salad.

“This one that you see here, it’s an African (herb) just like spinach, but we use it for the soup,” Kodi said. “The taste is very good, and it’s (high in iron.)”

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