The restaurant next to Bissell Bros. will serve three styles of fried chicken.
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
Northern Italian-inspired restaurant and wine bar opens in Portland’s West End
Rossobianco is co-owned by David Levi of Vinland and wine director Colleen Callahan
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Posted inBusiness, Food, Local & State, News
Despite positive reviews and storied location, Velveteen Habit closes
The restaurant that followed in the footsteps of award-winning Arrows is up for sale for $1.3 million.
Posted inSource
Maine’s apiarists are all abuzz about new federal rules
Beginning in January, the FDA will require honey bee colonies that need antibiotics to be treated by a veterinarian. How’s that going to work?
Posted inFood
A new media company wants to bring bolder flavors to America’s kitchens
America’s Test Kitchen founder Christopher Kimball talks about his personal culinary transformation and how it led him to his new project, Milk Street Kitchen.
Posted inHomegrown, Source
Making buttons from the sea
Laura Pierce makes buttons from colorful sea glass and pottery shards spit out by North Atlantic waters.
Posted inFood
The popover stopover of Maine helps feed the hungry
At the Common Good in Southwest Harbor, volunteers pitch in by baking and selling piles of popovers all summer to fund a soup kitchen come winter.
Posted inFood, Local & State, News
Maine’s food economy gets new blueprint for expansion
The Maine Food Strategy organization’s 29-page report outlines wide-ranging goals for getting there from here.
Posted inSource
As the drought continues, farmers face meager second cutting of hay
One wonders if this is ‘the new normal.’
Posted inFood, Local & State, News
Buck’s Naked BBQ closing Old Port location Aug. 20
The restaurant’s owners plan to focus their efforts on their two other locations, in Freeport and Windham.