The humble hot dog is still on golf club menus, but it’s joined by sophisticated fare.
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
Belgrade Lakes club’s Lobster BLT makes the cover of Golf Digest
The sandwich is so popular, people call ahead to reserve them.
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Posted inFood, Local & State, News
Co-chefs will take the helm at Scales
When the executive chef of the popular seafood restaurant leaves later this summer, the sous chef and pastry chef will take over.
Posted inHomegrown, Source
Colorful fish art is the catch of the day
Lydia Webber’s picket-fence fish make a splash indoors.
Posted inFood
Changes are brewing in SMCC’s culinary arts program
Declining enrollment leads to a restructuring that aims for a more contemporary focus and links to the University of Southern Maine’s tourism and hospitality program.
Posted inSource
Feed yourself more healthfully and protect the planet at the same time
Health care workers talk about how the food on our plates can help combat climate change.
Posted inHomegrown, Source
Little Bee Honey Ice Cream is making life in Portland a little sweeter
Honey replaces corn syrup and other artificial ingredients in the cool new product.
Posted inBusiness, Local & State, News
Mainers recycle lobster gear with a splash of creativity
Waste from the lobster industry becomes bike baskets, birdhouses and more.
Posted inFood
Bread lovers, like wine connoisseurs, now have a chart to describe the flavors of a loaf
Baker and sensory scientist Michael Kalanty has invented a flavor chart to help you express the love of your loaf
Posted inFood
Pitting Standard Baking Co. against baking standards
Alison Pray, the co-owner of of Standard Baking Co., judges her breads using Michael Kalanty’s Aroma and Flavor Notes for Bread chart.