The author suggests ways to make your kitchen more climate-friendly.
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: Knocking at the Cellardoor (Winery, that is)
LINCOLNVILLE — Elizabeth Murray and Jill Colavita, summer residents of central Maine, sat on a bench overlooking the vineyard at Cellardoor Winery.
The shopping bags at their feet were filled with bottles of wine they purchased after finishing up a tasting of Cellardoor’s Riesling, Syrah, Gewurztraminer and other selections from the almost 20 wines that are made on site. Stretching before them was a field of grapevines and a stunning view of Levenseller Mountain in the distance.
“I’ve never been there, but is this what Tuscany looks like?” Murray asked.
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Posted inFood, Life & Culture
Food Dispatches, Sept. 15, 2010
Extension sets workshops on making your own salsa If your garden is overflowing with produce this year, how about some salsa? The University of Maine Cooperative Extension is holding three food preservation workshops this month to teach salsa making. The first workshop will be held from 5:30 to 8:30 p.m. Thursday at the Oxford County […]
Posted inFood, Life & Culture, News
Did you miss Restaurant Week? Just wait until October
A second Restaurant Week is being planned for Oct. 24-31, the week following the Harvest on the Harbor food festival.
Posted inFood, Life & Culture
Cookbook Corner: ‘High Flavor, Low Labor’
J.M. Hirsch calls it “blunt force cooking.” As national food editor for The Associated Press, he knows what it’s like to face an unplanned dinner hour after a weary day of deadlines. So he’s become a master of shortcuts that result in meals that are fast but still full of flavor. He shares his recipes […]
Posted inFood, Life & Culture, Special Features
This year’s Maine apple crop offers early pickin’s
A fluke May frost that played havoc with some orchards and left others mostly unscathed figures prominently in Maine’s 2010 apple season. As they assess the current harvest, growers agree the operative word now is EARLY.
Posted inFood, Life & Culture
Chef matches apples, pork in a very happy marriage
Apples and pork go together like the taste of hot cider and the smell of a fire in the woodstove. There’s a warmth to the pairing that makes it classic comfort food. The juices of smoky, toothsome pork mingle with sweet and slightly tangy fruit, and each ingredient is elevated to an entirely new level. […]
Posted inFood, News
‘Man v. Food’ eats Maine Wednesday
Host Adam Richman filmed the Maine episode in July.
Posted inArts & Entertainment
Author Q&A: Under valued
The ‘residents’ of Camden’s pretty Mountain View Cemetery get their due thanks to Barbara F. Dyer’s new ‘Who’s Who.’
Posted inFood, Life & Culture
Soup to Nuts: Kitchens to die for
An upcoming benefit tour might kindle a teeny bit of kitchen envy, but it’ll also showcase a cupboardful of creative cook-friendly solutions.