Margaret Hathaway included this recipe in her 2011 “Food Lovers’ Guide to Maine.” If you haven’t got pulp-free orange juice, you can strain the pulp kind. Serve the pie with whipped cream, or serve a la mode with vanilla ice cream. Makes one (9-inch) pie CRUST: 21/2 cups all-purpose flour 3 tablespoons sugar 1 teaspoon […]
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, Recipes, Signature Dish
Prize-winning blueberry pie passes to a fifth generation
A Maine baker who traces the family recipe to her Ukrainian grandmother teaches her granddaughters the secrets of her prize pastry.
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Posted inFood
Filipino chef Yana Gilbuena coming to Portland to cook pop-up dinner
Filipino restaurants are a rarity in New England but Filipino food is expected to grow in popularity this year.
Posted inFood & Dining, Lifestyle, News
Where’s the ’booch? Urban Farm Fermentory has a shortage
The owner of the popular Portland kombucha maker says the supply should be back to normal in two weeks.
Posted inBusiness, Lifestyle, News
Otto gets into burritos with newest Portland restaurant
Owners of the popular pizza restaurant will open Ocho on Congress Street.
Posted inFood
Seaweed Festival riding a wave as cooking with seaweed grows in popularity
It’s the second year for the South Portland festival, which drew 1,500 people last year.
Posted inFood
‘Jonny’ St. Laurent: From barbecue guru to summer camp chef
St. Laurent, who introduced southern Maine to great barbecue at Uncle Billy’s, now spends his summers at Camp Walden, making mac-n-cheese. Lots and lots of mac-n-cheese.
Posted inLifestyle, Local & State, News
Calendar to double dip this year on National Lobster Day
Thanks to Maine’s senators, Sept. 25 will be the second 50-state celebration of the seafood this year, along with June 15. Would a third be going overboard?
Posted inFood
Try creme brulee on the go, a dressed-up dog or a toasty s’more from the city’s new food trucks and carts.
Joel Glatz, head chef at Maine College of Art, has lots of options for filling his summer months, when the school’s kitchen is closed. One year he worked as a summer camp chef. Another, he managed the general store on Great Diamond Island. This summer, he decided to go into business for himself by opening […]
Posted inFood, Local & State, News
Cooking Channel filming in Portland area
Holy Donut, Scratch Baking Co., Portland Lobster Co. and The Well at Jordan’s Farm hosted film crews this week