Ashley Underwood lost badly in the first individual immunity challenge.
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: Sea Dogs vendorsgo all out to satisfy fans
As the concessionaires at Hadlock Field fire up their steamers and fryolators for Thursday’s home opener, we offer a sneak preview of the ballpark’s 2011 menu.
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Posted inFood, Life & Culture
Scraps – Stuff we’ve heard about this ‘n’ that, April 6, 2011
• North Deering residents take note: China Taste has finally opened in the spot formerly occupied by Donatelli’s Market at 1223 Washington Ave., on the corner of Washington and Maine avenues. We tried it last weekend, and it is standard Chinese restaurant fare. Try the scallion pancakes. Hours are 11 a.m. to 9 p.m. Sunday […]
Posted inFood, Life & Culture
Food & Dining Dispatches, April 6, 2011
Nominations sought for 2011 Jim Cook Award Food for Maine’s Future and the Crown of Maine Organic Cooperative are taking nominations for the 2011 Jim Cook Award, which honors food and farming entrepreneurs who reside in Maine. The sponsors of the award say the award should go to someone with “a slight level of irreverence, […]
Posted inNews
For ‘Survivor’s’ Underwood, sneaky tribemate, more underwear talk
While Boston Rob was busy getting ahead, Mainer Ashley Underwood, clueless, asks a tribemate: “Do you put pesto on your sandwich?”
Posted inLife & Culture
Chocolate lovers’ fling
Make the most of Portland’s most delicious charity event
Posted inFood, Life & Culture
Cookbook Corner: ‘Bread Making’
“Bread Making: Crafting the Perfect Loaf from Crust to Crumb” (Storey Publishing, $16.95) by Lauren Chattman is a guide for beginner bakers that will walk you through simple breads, baking with yeasted preferments, sourdough, yeasted flatbreads, whole grain breads and bread machine baking. Chattman gives her recommendations on ingredients and equipment, and there are several […]
Posted inFood, Life & Culture
Scraps – Stuff we’ve heard about this ‘n’ that, March 30, 2011
• A new 65-seat restaurant and lounge called Plush West End is in the works at the former home of Katahdin, 106 High St., Portland. The owners say they will open June 1, serving a high-end small plates menu that will change weekly and include soups, salads, “Maine favorites” and high-end seafood such as crab […]
Posted inFood, Life & Culture
Soup to Nuts:The ancients’ way to make matzah
The matzah that Toby Rosenberg will pull from a wood-fired oven this weekend is definitely not your mother’s matzah.
It’s made with the same ancient grains used in biblical times – the grains that made bread for the Pharoahs and that the Jews took with them on their flight from Egypt. And it tastes nothing like the packaged, mass-manufactured matzah found in today’s grocery stores.
“We’ve lost touch with what I call real matzah for the equivalent of the Wonder Bread of matzah,” Rosenberg said. “For me, to taste that, it really throws me back to, ‘This is what my ancestors did.’ They didn’t buy a square matzah. They made a really flat cake and probably baked it on hot rocks.”
Posted inFood, Life & Culture
Food & Dining Dispatches, March 30, 2011
Association sets workshops on growing organic garden The Maine Organic Farmers and Gardeners Association will hold “Grow Your Own Organic Garden” workshops statewide 6 to 9 p.m. April 6. The workshops will be held in 30 different locations, and all are open to the public. Topics to be covered include soil enrichment, composting methods, crop […]