Fears among waitstaff in Portland over the effects of a minimum wage hike may be misplaced. Consider the psychology of why people tip and it’s likely their generosity won’t change at all.
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 inSource
Maine-made farm goods soon will wind their way to Boston by schooner
It’s art. It’s protest. It’s celebration. And, who knows? It may even be a practical way to get cargo to market.
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Posted inFood, Source
Homegrown: Blueberry Champagne
Toast the season with this new seasonally appropriate drink.
Posted inFood
Portland family packages grandfather’s recipe to make Italian version of ramen noodles
The Politos hope that Papa’s Juicy Noodles will go national.
Posted inFood, Source
Maine malt for local craft beer has arrived
A few Mainers have begun to malt barley and say the potential is huge.
Posted inFood, Recipes, Signature Dish
Observing Ramadan: Maine family expresses faith by sharing traditional Pakistani dish
At the same time, breaking from tradition, they devise ways to make the holiday food healthier.
Posted inBusiness, Local & State, News
We take the new McDonald’s lobster roll out for a road test. How does it rate?
And we speak with the Maine man behind the return of the lobster roll.
Posted inLocal & State, News
Now quietly working in Rangeley, chef recalls outsized role in history
The Thai man once helped five Americans survive and escape Iran amid the 1979 hostage crisis.
Posted inFood, Recipes
How do British ex-pats in Maine celebrate July 4? And what do they eat?
No, it’s not humble pie. But you might find sausage, chutney and boiled onions on their paper plates.
Posted inFood
Well-known chef leaving Kennebunkport’s White Barn Inn
After 20 years, Jonathan Cartwright is moving on, leaving the restaurant in the hands of Derek Bissonnette.