Barrel aging adds a hint of bourbon or rum to Maine syrup.
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
Ever thought about drinking your pancake breakfast?
This year, try a pint of Maple Sunday, a new beer “reminiscent” of pancakes drowned in syrup.
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Posted inFood & Dining, Recipes
Here’s how to use barrel-aged maple syrups
Glaze roasted vegetables, pour it on oatmeal or ice cream, use it in a cocktail – or just drink it straight.
Posted inBusiness, Food & Dining, News
After 40 years, Wiscasset mourns the loss of landmark restaurant
The owner of Le Garage is retiring and will close the business at the end of April.
Posted inHomegrown, Source
If you like things nautical, you’ll love these bracelets
Maryellen Rooney makes buoy cuffs, bracelets that feature colored buoys on the ends.
Posted inFood & Dining, News
Two Maine chefs and a brewer are James Beard Awards finalists
Mike Wiley and Andrew Taylor of Eventide Oyster Co. and two other Portland restaurants are finalists for Best Chef: Northeast. Rob Tod of Allagash Brewing Co. is a finalist for Outstanding Wine, Beer, or Spirits Professional.
Posted inHomegrown, Source
You’ll find two unexpected ingredients in this soap
Maple syrup gives it a strong lather, and Maine snow makes it pure
Posted inFood & Dining
We go in search of Greater Portland’s best bagel
An opinionated panel of experts picks – and, we’re sorry to say, pans – local bagels in a lively blind tasting.
Posted inBusiness, Food & Dining, Local & State, News
It isn’t pretty, but ‘misfit’ produce has home on Hannaford shelves
The grocery chain announces a program to sell less-than-perfect fruits and vegetables at reduced prices, and prevent them from becoming food waste.
Posted inHomegrown, Source
Breezy Bay Boxes are a place to hide your little treasures
The boxes are made from Maine white cedar and feature nature designs.