‘Killer Stuff and Tons of Money’ shares secrets of the great American treasure hunt for valuable antiques and collectibles.
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
Cookbook Corner: ‘The Summer Shack Cookbook’
This time of year in Maine you can throw a rock just about anywhere and hit some kind of seafood shack. If you’d like to re-create the ambience of a seafood shack at home – or in February, when you’re dying for a dose of summer sunshine – pick up a copy of “The Summer […]
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Food & Dining Dispatches, July 6, 2011
PORTLAND Congress Street restaurant picked in cherry promotion Northwest Cherries, an industry group representing cherry growers in Washington, chose one restaurant in each state to create a dish featuring Rainier cherries during the week of July 11, which is “National Rainier Cherry Day.” Maine is being represented by Five Fifty-Five, 555 Congress St. The pastry […]
Posted inFood, Life & Culture
Soup to Nuts: In Maine, eating local just keeps getting easier
Stephanie Hedlund scoured the Portland Farmers Market in Monument Square on Wednesday, looking for just the right vegetables to put in a tamale casserole she was thinking about making for her clients.
No doubt some of the local vegetables she found will also go into her bestselling vegetable lasagna. On another day, Hedlund might pick up some steaks from grass-fed cows raised at Harvest Hill Farm in Mechanic Falls, or stop by Green Spark Farm in Cape Elizabeth.
“I’ve been obsessed with this vegetable they grow called tat soi,” Hedlund said. “It’s a green sort of similar to spinach, but it has a little bit more of a bitter taste. I’m using it in everything I can think of. I made a quiche out of it. You can put it into any kind of Asian dish.”
Posted inLife & Culture
Lobster on the barbie
Impress your friends by throwing bigger crustacean tails on the grill this holiday.
Posted inFood, Life & Culture
Soup to Nuts: Veggies afire
Over the next few months, Maine’s farmers markets will be bringing in the bounty of the harvest – squash, corn, eggplant, peppers, onions and lots of other fresh, flavorful local vegetables.
Winter-weary Mainers crave these veggies as much as they yearn to “get their grill on” and cook outdoors.
So what can you do with these lovely seasonal foods on the grill? How do you coax out the best flavors of summer without burning it all to a crisp? How do you enhance the natural flavors of vegetables with marinades without ending up with an oily mess?
Posted inFood, Life & Culture
Cookbook Corner: ‘Weber’s Time To Grill’
It’s summer, and that means it’s grilling time. In Maine, it’s a short season. Food writer, chef and James Beard award nominee Jamie Purviance helps you make the best of it with his new cookbook, “Weber’s Time To Grill: Get In. Get Out. Get Grilling” by (Oxmoor House, $24.95). Purviance supposedly cooks almost every day […]
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Food & Dining Dispatches, June 29, 2011
CHEBEAGUE ISLAND Summer Jubilee at inn begins with a barbecue The Chebeague Island Inn will kick off its first Summer Jubilee on Saturday with an all-you-can-eat pig roast and traditional backyard barbecue. A chartered Casco Bay Lines ferry leaves for Chebeague at 3 p.m. Enjoy a complimentary signature cocktail and live music en route. Vegetarian […]
Posted inLife & Culture
Please pass the message
Organizers of the Taste of the Nation benefit are planning a delectable way to fight childhood hunger in Maine.
Posted inFood, Life & Culture
Soup to Nuts: Berried alive!
In case you hadn’t noticed, it’s strawberry season in Maine, with the attendant avalanche of festivals, pies and pick-your-owns. Even better, it’s looking like a bumper crop for a change.