Next year, try dying your own, naturally, with the eco-eggs kit.
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 chef shares memories of Italian Easter bread, handed down from his grandmother
Damian Sansonetti, co-owner of Piccolo, still makes pigne from Abruzzi.
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Posted inSource
The Good Neighbor: Jackie Lipsky
Friends and co-workers say they have watched her give endlessly to her community and local children, teaching others how to live more sustainably.
Posted inSource
The Pollinator: Heather Chandler
Her Sunrise Guide helps connect consumers to eco-friendly products and services.
Posted inSource
The Scion: Glenn Taylor
The director of dining services at the Univerity of Maine in Orono is both feeding the next generation and educating it about local foods.
Posted inFood & Dining, News
New food festival coming to Thompson’s Point in June
The event in aimed at food lovers and entrepreneurs.
Posted inFood & Dining
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.
Posted inFood & Dining
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.