You couldn’t be blamed for feeling at least a teensy bit once you’ve been inside the beauties on the Falmouth Kitchen & Tasting Tour.
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
Scraps – Stuff we’ve heard about this ‘n’ that, April 27, 2011
• Share Our Strength will be the beneficiary of a May 22 dinner featuring the culinary holy trinity of the Portland food scene: Chefs Rob Evans, Sam Hayward and Krista Desjarlais. The dinner will be held at Evans’ restaurant, Hugo’s, 88 Middle St. There’s no word yet on price, but the evening will begin with […]
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Posted inNews
‘Survivor’ saga: Competitors’ tempers flare over rice and race
Can’t we all just get along? That plaintive plea for racial harmony could have been the title of Wednesday night’s episode of “Survivor,” when Phillip Sheppard, an African-American, accused a white tribemate of calling Sheppard “crazy” when what he really meant was something else. “I know it when I see it,” a bitter Sheppard told […]
Posted inFood, Life & Culture
Soup to Nuts: At ease at Portland house of teas
Exit the fast lane of this American life with a cup of tranquility at Dobra Tea, based on the highly successful Czech model and serving, the husband-and-wife owners like to say, ‘a tea for every mood.’
Posted inFood, Life & Culture
Food & Dining Dispatches, April 20, 2011
PORTLAND Salt Exchange celebrating Kentucky Derby early Saddle up for the Kentucky Derby at an April 27 bourbon tasting at The Salt Exchange, 245 Commercial St. “Bourbon and the Triple Crown” will be held from 5 to 7 p.m. and include four bourbons from Makers Mark and Jim Beam Small Batch. In honor of the […]
Posted inArts & Entertainment
Author Q & A: 20/20 version
Melissa Coleman embraces the benefits of hindsight in her memoir of growing up in Maine’s back-to-the-land movement of the ’60s and ’70s.
Posted inNews
Maine survivor’s secret could hurt her chance to win
Ashley Underwood didn’t inform her ally that a member of the Zapatera tribe tried to flip her.
Posted inFood, Life & Culture
Food & Dining Dispatches, April 13, 2011
PORTLAND Salt Exchange, Allagash holding beer, bacon dinner The Salt Exchange, 245 Commercial St., and Allagash Brewery are holding their Annual Beer & Bacon Dinner from 6:30 to 9 p.m. Tuesday. The dinner will include courses such as Pan-Roasted Local Cod with Bacon Fat-Dark Roux, Mixed Pepper Relish and Bacon-Butter Glazed Root Vegetables paired with […]
Posted inFood, Life & Culture
Scraps – Stuff we’ve heard about this ‘n’ that, April 13, 2011
• The original Foley’s Bakery will be moving into the space formerly occupied by the Mousse Cafe and Bake Shop in Portland’s Monument Square. The first Foley’s on Congress Street was known (at least among newspaper folk) for having some of the best carrot cake in town. • Gogi, a new Portland restaurant featuring Korean […]
Posted inFood, Life & Culture
Soup to Nuts:Easter eggs to DYE for
Easter is approaching, and that means lots of brightly colored eggs and candy will be filling baskets and little mouths. This year, those sunny yellows, cool blues and deep pinks of spring may be giving some families pause because of the recent debate over the safety of food dyes.