Owner/chef Larry Matthews Jr. will still own the Portland restaurant, but is turning over management to a new team.
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 inBusiness, Food
The Wrap: Portland welcomes Brickyard Hollow; Rivalries closes temporarily
Flour Bakery comes to Kennebunkport, it’s chili cook-off time, and Annie Mahle has a new cookbook.
advertisement
Posted inBusiness, Food, Local & State, News
Some Portland-area restaurants now requiring vaccinations for indoor diners
They are following a growing national trend as restaurants worry about new COVID variants and rising numbers of cases in their communities.
Posted inBusiness, Food
The story of how lobster became the symbol of Maine
The Rockefellers, a smart marketing campaign and the ritual of cracking into one all played roles in making lobster intrinsic to the state’s identity.
Posted inBusiness, Food, Local & State
New Portland brewery will make only non-alcoholic beer
The craft brewery in West Bayside will be the first in the state dedicated to beer without alcohol.
Posted inBusiness, Food
The Wrap: Shroom school, all-day cafe, a farewell to Figgy’s
At a new Portland restaurant, sustainability is on the menu.
Posted inBusiness, Food, Local & State, News
Slow Money Maine to dissolve. ‘It just seemed time,’ the founder says.
The networking organization is calling it quits after 11 years of providing funding and technical assistance.
Posted inDo This, Food
Eat & Run: Hank’s lunch spot in Scarborough makes ‘simple’ something special
‘Just a sandwich?’ Not at the former home of Uncle Don’s Spurwink Country Kitchen.
Posted inFood, Recipes
Sweet corn in desserts? Sweet.
Sure corn is great right on the cob, but have you tried adding it to custards, cakes or ice cream?
Posted inBusiness, Food
The Wrap: Cocktails cruise into Casco Bay, and Japanese options to expand
More beer, sushi, ramen, local plates, and pancakes for Portland. (If only anyone could find any staff.)