Can fiddleheads make you sick? There have been reports of people experiencing food poisoning after eating them, so public health and some food experts recommend boiling them for 10 minutes before eating them. “The CDC has never identified a toxin related to fiddlehead consumption,” said Kathy Savoie, extension educator with the University of Maine. “So […]
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
When chefs fiddle with fiddleheads, deliciousness ensues
THIS RECIPE is a favorite of Angelo D’Ambrosio, the resident of Elliottsville Township who started a popular Facebook fan page. FIDDLEHEAD ITALIANO & SHRIMP 1 pound ziti pasta 1/2 pound Maine native shrimp (cleaned) 2 cups cooked & drained fiddleheads Approx. 1 cup extra virgin olive oil 3 cloves garlic 1/2 teaspoon salt 1/2 teaspoon […]
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Posted inFood, Life & Culture
Meredith Goad: Whatever you knead
Don’t loaf around about registering if you want to attend the popular Kneading Conference, where you can learn anything you want about bread and grains.
Posted inNews
Somali pirates’ menace no match for ship captain’s courage under fire
Richard Phillips keeps his cool in captivity and lives to tell the tale
Posted inFood, Life & Culture
Meredith Goad: Six degreesof SIP-eration
A North Yarmouth man brings his family’s Italian wines to Maine.
Posted inNews
Bourdain visits Maine tonight
His “No Reservations” show on Maine was taped earlier this year, when the host visited a half-dozen food destinations across the state.
Posted inLife & Culture
A real page turner
The fourth Maine Festival of the Book opens Friday with three days devoted to all things literary.
Posted inUncategorized
Ice-dancing pair bring inspiration from India with them to Portland
Meryl Davis and Charlie White are as all-American as they come. But when they stepped onto the ice at the Winter Olympics in Vancouver in February, they transformed themselves into a couple of Bollywood movie stars. Davis, dressed in a costume that resembled a red sari, posed her arms, wiggled her head and shot coy […]
Posted inFood, Life & Culture
Meredith Goad: Fun with fizz
FYI, DIY carbonators just may be the next pop stars.
Posted inFood, Life & Culture
Meredith Goad: Say CHEESE(cake)
Sure, Tony Dominicus can bake you a traditional version, but it’s his not-your-mother’s flavors that are gaining him something of a cult following.