The event in aimed at food lovers and entrepreneurs.
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
Edible insects: When dinner has 6 legs (or maybe 8)
In a world where resources are increasingly scarce, edible insects could become the hot new protein. A Maine family wants to sell you supplies.
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Posted inHomegrown, Source
This cookie is a little fishy, but it’s delicious
Artist/baker Susan Gauthier paints cookies and cakes as if they were works of art.
Posted inFood
Maine day care centers work to boost nutrition for little sprouts
A handful of local child care centers are upping their game, serving local foods and more vegetables instead of cookies and juice.
Posted inSource
Here’s what you need to know if you’re planning to fill your yard with baby chicks
Backyard chickens are gaining in popularity but there are lots of dos and don’ts to know.
Posted inSource
We know you love your chickens, but please don’t do this
Your hens don’t need swings or hand-knitted sweaters.
Posted inFood
Looking for something a little upscale to put on your pancakes this maple season?
Barrel aging adds a hint of bourbon or rum to Maine syrup.
Posted inFood
Ever thought about drinking your pancake breakfast?
This year, try a pint of Maple Sunday, a new beer “reminiscent” of pancakes drowned in syrup.
Posted inFood, Recipes
Here’s how to use barrel-aged maple syrups
Glaze roasted vegetables, pour it on oatmeal or ice cream, use it in a cocktail – or just drink it straight.
Posted inBusiness, Food, News
After 40 years, Wiscasset mourns the loss of landmark restaurant
The owner of Le Garage is retiring and will close the business at the end of April.