A performance based on the award-winning Danish food movie shows at Portland Stage Company beginning Jan. 23.
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
Culinary talent from New York lured by Portland’s shorter commutes, slower pace
Restaurateurs, chefs and bartenders describe the transition from the city that never sleeps to a sleepy coastal Maine city.
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Posted inBusiness, Food & Dining, Local & State, News
Awaiting word about outbreak, Maine stores and restaurants still selling romaine lettuce
Portland restaurant owners say they are waiting to learn from the CDC whether there is a link between romaine and a recent outbreak of E. coli in 13 states and Canada.
Posted inBusiness, Food & Dining
Portland’s only tiki bar, Rhum is no more
While the bar opened to overflow crowds last year, it had struggled ever since.
Posted inHomegrown, Source
Homegrown: Spice up your New Year’s drinks
These sugar cubes infused with bitters are a simple way to add pizzazz.
Posted inFood & Dining
Memorable Maine food from A to Z – the 2017 edition
Here’s our list of the most significant food trends and events – both silly and serious – for this year.
Posted inHomegrown, Source
Tie on one of these sparkly bow tie chokers for New Year’s Eve
A Maine-made sparkly bow tie from Arthlin will dress up any outfit.
Posted inHomegrown, Source
Let it snow wooden flakes
Doles Orchard in Limington makes delicate, laser-cut snowflakes that can decorate your home all winter.
Posted inLocal & State, News
Boat Parade of Lights adds sparkle to Portland’s holidays
A small crowd turns out at Fort Allen Park to watch the parade in Portland Harbor.
Posted inFood & Dining
Young Maine lawyer’s Champagne imports add to holiday drink options
The bubbly is being sold under the name Victorieux, a new label created by Thomas Brems, and (for the moment) is only available here.