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.
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PublishedJune 4, 2017
Buy a lamp like your great-grandfather used
Peter Lovell’s copper lamps are based on styles from the turn of the 19th century
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PublishedMay 30, 2017
Local entrepreneurs planning Yarmouth’s first craft brewery
The owners plan to open Brickyard Hollow in late fall at the current home of Anthony’s Dry Cleaners and serve traditional pub fare.
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PublishedMay 24, 2017
Culinary team moving from Earth to Cape Neddick
Justin and Danielle Walker have purchased the Cape Neddick Inn Restaurant but will remain at Earth at Hidden Pond until the end of the 2017 season.
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PublishedMay 24, 2017
Training prepares Maine restaurant staffs to face summer onslaught
Servers are taught polite language (not ‘Are you still working on that?’) and correct service (keep your elbows out of faces) before the crowds arrive.
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PublishedMay 21, 2017
With this bailing scoop, you can save your boat, feed your horse or make some beer
You can do all three with Sten Havumaki’s handmade product.
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PublishedMay 18, 2017
Chew on this: Some prefer avocado toast over a house
People in Portland agree with a millionaire who says millennials spend a lot on eating out and other luxuries – but they’re happy with it.
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PublishedMay 17, 2017
Portland woman prompts Somali grocer to share lessons on food of her homeland
A neighbor appeals to the owner of a local market, asking whether she’d teach a class about regional cuisine.
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PublishedMay 14, 2017
Soothing fizzies turn a bath into beauty time
Jennifer Kosinchuk’s bath bombs contain only natural ingredients.
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PublishedMay 14, 2017
Here are some chemicals to watch out for
Personal care products are filled with chemicals, some of which have been linked to health and environmental problem.
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PublishedMay 13, 2017
How much would you shell out for a Maine lobster roll?
Customers may gasp as prices soar as high as $26.50, but ‘if you want it, you want it,’ one diner says.
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