Fans of vintage Maine axes want to see the industry restored.
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
Small-batch cheese spread with a big taste
Squire Mountain tub cheese comes in six flavors and three sizes, and it won’t break your cracker.
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Posted inFood, Recipes, Signature Dish
Signature Dish: Fried lobster comes with warm memories of grandmother
The late Eileen Johnson, who owned the Rock Ovens restaurant in Harpswell, fed her customers as well as she did her family.
Posted inHomegrown, Source
Sore neck and back? Tight shoulders? Try a Maine-made herb-stuffed therapy pack
The packs can ease sore muscles and help keep you relaxed, too.
Posted inFood
‘It would be the end of my career’ – Maine chefs on the dishes they can’t ditch
One customer started a ‘Save the Duck Slider’ website, others threaten never to come back if their favorites aren’t on the menu.
Posted inFood
Chef Cara Stadler plans a new restaurant in downtown Portland
Lio, which will focus on wine as much as food, is scheduled to open next summer.
Posted inHomegrown, Source
Rock Blocks are intended to spark your child’s imagination and are fun for adults too
The irregular blocks are made with non-toxic materials and come in a lobster bait bag
Posted inChop-Chop, Food, Lifestyle
New captains at the helm of Portland’s Harvest on the Harbor
The new owners of the festival describe what changes they’re making, and why.
Posted inFood, Recipes
Food writer finds the ingredients for inspiration in adopted state
Kathy Gunst of South Berwick has published a new cookbook filled with comforting soups that will keep us all warm this winter.
Posted inBusiness, Food, News
Top chef from Greenland gets a taste of Maine cooking
Inunnguaq Hegelund also forages and learns about using locally grown foods from Vinland’s David Levi during his visit for the Arctic Council meetings in Portland.