Yoga, movement – and snacks! – slated for 231 York St., Portland.
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 Food & Dining section and the Sunday Source 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 & Dining
Portland Farmers Market moves outdoors starting this weekend
The Saturday market will be held at Deering Oaks park.
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Posted inFood & Dining
Eating with your eyes in the age of social media
Local chefs put more emphasis on the visual elements they place on the plate to make their dishes look – and photograph – beautifully.
Posted inFood & Dining
The Wrap: Plans for former Outliers’ space and more in Maine food news
Flan and boozy gelato may be in your future.
Posted inBusiness, Food & Dining, Local & State, News
Maine restaurants improvise amid E. coli outbreak from romaine lettuce
They have shifted to a variety of other greens or found alternative sources of romaine, and large grocers also are making sure their romaine isn’t from the affected area in Arizona.
Posted inHomegrown, Source
Get clean the old-fashioned way – minus the mercury and arsenic
Allison Humeniuk’s handmade soaps and cosmetics are inspired by the Victorian and Edwardian eras, but leave out the bad stuff.
Posted inBusiness, Food & Dining, Local & State
Mami chef’s frog legs, sushi fail to bring home the bacon on ‘Chopped’
Austin Miller failed to bring home the $10,000
Posted inFood & Dining
The Wrap: New details on Cara Stadler’s plans for Lio
Small plates, a serpentine bar, and a deck and patio are among the ideas on the table.
Posted inBusiness, Food & Dining, Local & State
Three Maine food companies win specialty food awards in New York
Gelato, crackers and granola made in Maine take home sofi awards.
Posted inFood & Dining
Chef to open pop-up barbecue restaurant in Woodfords Corner
While he waits for renovations at his planned East End spot, Jonny St. Laurent will make use of the former Abilene