The new Institute for Local Food Systems Innovation fits right in with the small Maine college’s mission to care for the Earth.
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 inHomegrown, Life & Culture, Source
A lobster buoy you can cuddle up to
Marley Wilkinson’s lobster buoy pillows can be customized for your home or boat
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Posted inFood & Dining
More Maine restaurants are sharing their kitchen spaces with bakeries, food trucks
Eateries like Bernie’s Foreside and Esidore’s in Falmouth have found the arrangements have both benefits and challenges.
Posted inFood & Dining
Toast summer’s end with 7 fall cocktails created by local bartenders
These creative drinks from Portland servers will make you feel better as the leaves turn.
Posted inHomegrown, Source
Sustainable seaweed for sensitive skin
Planet Botanicals uses sustainably harvested Maine seaweed and African shea butter in its new line of skin care products.
Posted inFood & Dining
Veggie burger that supposedly looks, tastes and even “bleeds” like real meat coming to Maine
Andrew Chadwick, executive chef at Sea Glass, the restaurant at Inn by the Sea in Cape Elizabeth, will begin serving the Impossible veggie burger made by Impossible Foods on Tuesday.
Posted inBusiness, Food & Dining
Rosemont Market opening new store in Cape Elizabeth
The store will be ‘medium-sized,’ like ones in Yarmouth and Portland’s West End.
Posted inFood & Dining
Fork Food Lab dishes up lessons from a year of business-birthing
The number of food businesses being developed in the Portland incubator has tripled since it opened.
Posted inFood & Dining, Local & State
Brewery cheers beloved Yarmouth tree Herbie with new beer
A product of Liquid Riot, the brew honoring what was once the largest American Elm in New England, is a pale ale with citrusy notes.
Posted inHomegrown, Source
Tintypes portraits will take you back to days of old
Cole Caswell will take a tintype portrait of you in your 21st-century clothes at the Common Ground Fair.