Martha Carton makes ‘MarthaBar’ energy bars to help active people fuel their busy days.
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, Source
Front-pocket wallets fit like a glove
The wallets are easy on the back and come in a variety of leathers that would otherwise go to waste.
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Posted inBusiness, Food, News
Rossobianco, which served Northern Italian cuisine, closes to regroup
The plan is to reopen the restaurant with a different chef.
Posted inFood, Recipes
Fried chicken recipe from a real Southern cook – Mom
Wilma Goad doesn’t really follow a recipe, but here are her guidelines.
Posted inFood
Fried chicken, long a Southern favorite, has conquered Yankee palates
If the trend continues with local restaurants serving fried chicken – Nashville hot, traditional Southern fried, in a sandwich or biscuit or atop waffles – we’re going to need a lot of birds.
Posted inFood
Chef Shannon Bard opens new bistro and cooking school in Kennebunk
The bistro will offer breakfast and lunch, as well as take-home dinners with recipes.
Posted inBusiness, Cops & Courts, Local & State, News
Lobstering turf war off Maine coast brings offer of $15,000 reward
Investigators hope the money brings in tips that help identify who has been cutting trap gear valued at over $350,000 during a bitter conflict in Down East waters.
Posted inHomegrown, Source
Nurse transforms typewriter keys into jewelry
Karen Foley preserves the past not through the written word but through old writing instruments
Posted inBusiness, Food, Local & State, News
For some restaurant servers, no-tipping trend is hard to swallow
A few say the cut in income would lead to high turnover, but others think added company benefits and steady income make the change worth a try.
Posted inBusiness, Food, News
Maine restaurant owner to eliminate tipping, raise wages
Cara Stadler says her restaurants in Portland and Brunswick will add an 18 percent surcharge to tabs and pay servers a starting wage of $15-$16 an hour.