September 2017
An exclusive magazine serving the residents of Kennebunkport, Cape Porpoise, Wells, Biddeford Pool, Kennebunk and Arundel.
The Gott Family Feeds Maine’s Growing Desire for Oysters
SEPTEMBER 2017 
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Photo by David Bates
From the Publisher's Desk
In an Uncer tain Wor ld, Never Underestimate the Kindness of Strangers Every Summer
we try to give our son as many fun and interesting experiences as possible, including our share of the great outdoors. My son, Patrick, 13 going on 14, is an incredible hiker. He has so much energy and stamina, I am sure he could scale Mount Washington in record time and leave me in the dust. But his penchant for doing just that gave us a scare when we recently hiked Mount Major near Lake Winnipesaukee in neighboring New Hampshire. Patrick and I set out to do this half day hike with our dog, Rosie, followed by some swimming in the Big Lake at a public beach in Wolfeboro. The weather was perfect and the visibility was amazing! We couldn’t have picked a better day to go hiking. The challenge for me is that because my son is on the Autism spectrum and is non-verbal, I have to make sure he stays close to me on the trail. We were doing great as we neared the summit until the yellow trail merged with the blue trail and my son veered off onto another trail to Straight Back Mountain in the Belknap Mountain Range. Whenever I lose sight of him, it always makes me nervous, but he usually he waits for me to catch up and comes back to me when I call him. This time he was gone and I had no idea where he had wandered off. I optimistically made my way to the summit and hoped Patrick would be waiting for me, but he was not there. Then some panic started to set in. I remembered when I was a reporter at the former Laconia Citizen newspaper back in the 1990s. We always had so many stories about hikers who experienced problems at Mount Major and now I was afraid we were on the verge of making the evening news. Thank God for cell phones! At the summit, I spoke to as many hikers as I could and told them what had happened. I gave them Patrick’s description and my cell phone number. Everyone began to muster and hike down the three summit trails.
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Some of the parents tried to console me by saying they understood and that these things happen all the time. At some point I feared I would have to contact the local police and New Hampshire Fish and Game for assistance and I worried about what I would say to Patrick’s mother and my wife. How could I let this happen? Why did this have to happen?
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Publication Team Publisher: Robert Cook Content Coordinator: Shelley Wigglesworth Designer: Kari Hinrichs Contributing Photographer: David Bates Photo
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My wife, Mary, and I have prided ourselves for our commitment to raise our son as best we can and take him to as many places as we can. I often joke that Patrick has visited more places in 13 years than I have in 50 years. We have taken him to Boston several times, Walt Disney World, New York City, and all over Maine, New Hampshire and Vermont and we never had a problem like this. Maybe we were just lucky or maybe these things just happen like some of the parents told me on the summit.
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Fortunately, 20 minutes after Patrick disappeared, a couple called me and said he was safe. They found him waiting on the Orange trail near the point where the blue and yellow trails merged near the summit and he was fine. They walked him back to the summit and I hugged my son and counted my blessings that there were so many wonderful people who helped us. We also received a round of applause for having a happy outcome.
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Despite the many terrible things we often hear about, I firmly believe that most people are inherently good and want to help others when it matters most. Seeing my belief reaffirmed on top of Mount Major was the best thing we experienced. In an uncertain world, never underestimate the kindness of strangers.
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SEPTEMBER 2017
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September Feature
hearings, site reviews and additional paperwork. There are also grants available to help with the start up.” Parkhill-Gott, who grew up eating oysters and at one time managed her father’s oyster bar in south Texas, said she was onboard with her husband’s idea from the start. “I love the fact that Erin has started his own farm. It was something I was familiar with and I knew he would enjoy.” She added. “I used to think our Texas oysters were delicious until I came to Maine and tried the oysters from this part of the world, and I must say, they are so much better!” Parkhill-Gott also owns and operates her own bookkeeping business, Paige Parkhill Bookkeeping, and does the accounting work for both Pope’s Creek Oyster Company and Bufflehead Cove Inn as well. After obtaining all the required permits, Gott took the advice of Dana Morse from the Maine Sea Grant Foundation and started small. “He (Morse) told me, ‘Take your punches and learn the hard way –
there’s less at stake.’ So, I did. I started small with 10,000 baby oysters and stayed at 10,000 for the first couple of years. Once I became comfortable, I began gradually growing. This summer I started with 70,000 oysters, which is big for me, but still a very small operation in the aquaculture world.” Gott purchases his baby oysters, which are called spat, in the early spring from Muscongus Bay Aquaculture in Bremen. The first year of their life, the spat are in an upweller (a device that constantly pulls water through the tiny oysters so they can rapidly grow.) When the spat reach the size of about 1/4 inch, they are ready to be farmed. This is when Gott gets them and seeds them in the creek. “After I get the spat, I set them out in the river in mesh bags that are placed in cages and are suspended in the water by floats. There are a bunch of different ways to grow oyster including bottom culture and suspended culture. I grow my oysters in the suspended system. I start my little guys out at the ratio of around 1,000 per bag. By the
MAINE’S LARGEST
By Shelley Wigglesworth | Photos by David Bates
Oyster Farm Aquaculture Gives Gott Family a Sustainable Life
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We would like to thank Cross Insurance for sponsoring this month’s cover story. At 42, Kennebunkport native Erin Gott is busy year-round. Married to Paige Parkhill Gott, the couple are parents of two young sons: Wyatt, 6 and Curran, 4. Gott not only works at his family’s business, the Bufflehead Cove Bed and Breakfast in Lower Village Kennebunk, he also owns and operates an oyster farm in Wells and has started up another one in Cape Porpoise. The son of retired lobsterman Jim Gott on the former F/V Shannon out of Kennebunkport, Gott grew up lobstering during the summer and ground fishing and shrimping in the winter. Both of these experiences have given him an advantage in his aquaculture business, Pope’s Creek Oyster Company. Gott primarily farms a section of the Webhannet River in Wells Harbor known as Pope’s Creek, the namesake of his business. He also has an early lease and a small experimental population of oysters in Cape Porpoise harbor. “I have always loved the idea of aquaculture. I believe it holds an important role in our world’s future, and I personally wanted to grow oysters because I love them. I started investigating the process around 2009. I knew very little, so I began reading anything I could find on the subject. Luckily, I stumbled on an article that mentioned Dana Morse from the Maine Sea Grant Foundation. Basically, if it wasn't for Dana's advice I'm pretty sure I'd still be trying to figure it out.” 4
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Gott raises his baby oysters in mesh bags inside floating cages. He is the sole proprietor, farmer and only employee of the small business. Someday he and his wife hope their young sons will decide to join him.
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“I think as the boys get older they will benefit hugely from the farms that Erin has started. Most likely they will be working at the farms, but at the same time they will get some true quality time with Erin, similar to what he enjoyed growing up with a dad who was a lobsterman,” Parkhill-Gott commented. Though neither one of the youngsters are eager to try oysters, they both say they like oyster farming. Four-yearold Curran said he thought it was “all good” while 6-year-old Wyatt said his favorite part of oyster farming is "I get to ride on daddy's boat."
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- Kathy to Hutchins Anuszweski. It took Gott approximately two years obtain the necessary permits and to complete the water leasing process required to allow baby oysters in the creek to begin his business.
“A small Lease is called an LPA (Limited Purpose Aquaculture) and allows 400 square feet of gear and costs $50. A full lease that allows much more space in the multiple acres range costs $1,500 in the form of a non-refundable application fee and then $100 an acre a year.” He added, “Obtaining a small lease involves finding open, clean, water in the desired area, getting the town to sign off on it, doing the application and paperwork and getting the state and Army Corps of Engineers to sign off. A full lease is more complicated and involves public
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end of the summer, if all has gone well, those oysters will be around an inch long,” Gott said. “I then sort them to size and lower the bag density to around 250 per bag. The next year or two is spent getting the oysters into larger mesh size bags to allow more water flow and making sure they’re clean and free of barnacles, mussels, sea squirts and such. I try to keep those things out of the bags and off the cages and the oyster shells. By the end of year two, I'll have some fast growers that are 3 inches and ready to sell, but I'll also have some that are still only 1 inch. They grow at very different rates so you sort them to size and try to keep like sized oyster together,” Gott continued. He talked a bit about the challenges and obstacles he has faced oyster farming and in the industry in general. “In the early days I was working out of canoes and wading and swimming to get to my cages. Now I have a boat and that has made a big difference. I tend to stay a bit dryer.” He added, “Oysters in Maine are kind of like a fruit orchard, nothing comes fast, but you can lose it pretty damn quick. I have been lucky, I have not had a lot of loss. Mud is the biggest threat for me. I have found that my oysters do well in sand, but they will die when covered in mud. As long as I stay ahead of the mud, I’m pretty good. Some oyster farmers have lost a lot to oyster diseases, but I have not had any problem with that.”
farming as shellfish and seaweed. You just put them out in the right areas and let them grow. No feeding or waste cleanup is required. All they do is filter the water day in and day out - up to 50 gallons a day - getting rid of a lot of the stuff we don't want in it such as nitrogen, algae, suspended particles etc.” When the waiting game is over and the carefully tended to oysters are ready for market, Gott power washes his oysters before selling his harvest to Taylor Lobster Company in Kittery and Harbor Fish in Portland. Wholesale oysters can fetch anywhere from 65 cents to $1 each. “I can’t keep up with the demand, and right now the demand far surpasses the supply. Maine oysters are very desirable. They tend to have a firmer texture and varying sweetness due to the salinity in the water they grow in. Oyster lovers just can’t get enough of them, and that’s a great thing for the future of my business as I hope to one day be able to make my living solely from oyster farming.” FMI on Pope’s Creek Oyster Company please visit their Facebook page. Shelley Wigglesworth serves as the content coordinator for Neighbors of the Kennebunks magazine. She can be reached at shelley.wigglesworth@bestversionmedia.com.
Other than being patient and keeping on top of the cages and sorting, Gott said growing oysters is a pretty straight forward process. “You basically just need to find water that has all the right elements -food, warmth, a protected area with good tidal flow etc. An oyster farmer’s main job is to give the oysters enough space and to keep them clean from fouling organisms.” Oyster farming has many beneficial environmental results as well. “At the moment you won't find a more sustainable, ecologically-friendly
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NEIGHBORS OF THE KENNEBUNKS
SEPTEMBER 2017
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Recipe Corner
Chamber Column
Let's build a Fish Taco!
Celebrate the Harvest with the Chamber
By Laura Snyder Smith
“Honoring the past while looking toward the future.” That’s the idea behind this year’s DRIVE, the Kennebunk-Kennebunkport-Arundel Chamber of Commerce’s Annual Dinner + Meeting + Awards gala celebration, this year at Wallingford Farm on Thursday, Sept. 14. After a busy summer season, we love this time of year when we refocus on our core mission to serve our community, making the Kennebunks and Arundel a better place to work, live and play. We take stock of the work we have done well this year, the challenges we have faced, and look to the future of this nonprofit organization. Basically, it’s a night of celebration, so we’re putting on a party you won’t experience any other place or time. We’ll have a big white tent in the front field of Wallingford Farm that will be decorated with pumpkins, mums and fall harvest festooned with white lights, torches and fire pits. We’ll have a cocktail hour in the barn and the outdoor café, featuring live fiddlers and a tarot card reader in the maize teepee. Under the tent, Destination Catering will provide dinner with live music from The Waiters, and video-recorded award presentations created by Video Creations, plus dessert.
a Non-Profit of the Year, and a Municipal Organization of the Year. Our President’s Award honors an individual or group effort that goes above and beyond to serve our community, and the Joel Stevens Award Community Spirit Award recognizes a deserving person who, over many years, have made a significant contribution in advocacy, member support and regional image development. The 213-year-old Kennebunk farm stands in contrast to the modern-day mission of the local chamber, which serves the 535 members in our community, plus serves as the official Welcome Center to hundreds of thousands of visitors who come every year to enjoy and explore the Kennebunks. Just as we couldn’t do our work without the support of our community, we couldn’t host such a night without the financial support of our sponsors: Distinctive Tile & Stoneworks, Kaplan University, New England Cancer Center, Alisson's Restaurant, Fine Print Booksellers, and Wells Reserve. Tickets are $75 for the evening, which includes two cocktails and dinner by Destination Catering. For event information, call the Chamber at 967-0857. To reserve your tickets online, visit GoKennebunks.com. Laura Snyder Smith is the Marketing & Events Manager for the Kennebunk-Kennebunkport-Arundel Chamber of Commerce. She may be reached at events@gokennebunks.com.
BY DEB MEIER
Living in one of the finest fishing areas in Maine there is always an abundance of fresh local fish. They range from the Stripers caught by fishermen up and down the tidal rivers of the Kennebunks to the deep sea fishing for American Pollock, Atlantic Cod and my favorite haddock! This popular fish can be smoked, fried, stuffed, grilled and my personal favorite broiled. Haddock is similar to Cod, but smaller and has a finer flake and a more tender and sweeter texture than Cod which makes for a great fish taco!
Ingredients: Please join the Chamber family
•
2 lbs fresh haddock
Thursday, Sept. 14
•
2 medium limes
•
1 meduim garlic clove diced finely.
5:30 PM at Wallingford Farm
•
1/2 tsp ground cumin
•
1/2 tsp chili powder
•
2 T olive oil
•
Salt and pepper to season
•
1 small red cabbage, cored and thinly sliced
•
1 medium red onion finely sliced
•
1/2 cup of Cilantro finely chopped
•
6-8 soft corn tortillas
$75 Tickets include catered dinner, two cocktails and live entertainment!
GoKennebunks.com
PORT LOBSTER CO.
Directions:
CATCH THE FLAVOR OF THE SEA
•
FRESH Lobsters clams salmon scallops crabmeat swordfish mussels cocktail shrimp lobster rolls homemade frozen entrees beer & wine homemade baked goods
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Cut the fish into 4-inch chunks and place in a baking dish. Squeeze the juice of one lime all over and add garlic, cumin, chili powder and 1 Teaspoon of oil. Season with salt and pepper. Turn the fish pieces around until all are well coated. Set aside and allow to marinate for at least 15 minutes. Cook under a broiler for 5 to 7 minutes for thin fish and 10 to 15 minutes for a thicker piece of fish. Now we're going to put together the slaw. Combine the cabbage, onion and cilantro in a large bowl. Squeeze the juice of one lime over it and drizzle with
the remaining oil. Season with salt and pepper and toss well. Warm tortillas in a non-stick frying pan, flipping to warm both sides. When done, wrap in a clean dish cloth to keep warm and set aside. •
When fish is done, start building your tacos. I set up a self-serve taco station so everyone can build their own the way they like it.
• Enjoy! Deb's Stuffed Chicken Prep Tips: •
To keep your cilantro fresh much longer, place in a jar of water on your cupboard. This will let it keep for 2 to 3 weeks.
•
Never refrigerate tomatoes -the cold damages the membranes inside the fruit walls causing them to become mealy and very tasteless. Keep them in a bowl on your counter and they will last for weeks and serve double duty as a decorative piece!
Debbie Meier grew up in Canada and has always had a passion for culinary arts, cooking and sharing the delicious foods she prepares with others. She is well known in the Kennebunks for her delectable meals. Her focus is on simple and easy tips that save time and money in the kitchen. Look for her monthly feature “Deb’s Culinary Tip of the Month” right here in Neighbors of the Kennebunks magazine.
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NEIGHBORS OF THE KENNEBUNKS
SEPTEMBER 2017
9
On the Water
On the
Water By Robert Cook
When summer visitors and residents alike want to reconnect with Kennebunkport’s rich shipbuilding history, Captain Rich Woodman is ready to take them on an unforgettable sail aboard the Schooner Eleanor. Docked at the Arundel Wharf Restaurant on Ocean Avenue, Woodman, his crew and Hoss the Boss , the ship’s official four-legged canine mascot, take passengers out for two-hour day sails from May through Columbus Day Weekend. Not only is the Schooner Eleanor a perfect example of the type of boats that were built in the Port during the 1700s and 1800s, she was also built here by Woodman himself. The two-year project that involved several local craftsmen was completed in May 1999 to the lines of L.F. Herreshoff’s 1935 Mobjack Design. The Eleanor also remains in the Port during winter months before she returns to the river each spring. To learn more about the Eleanor, visit www.schoonereleanor.com.
by a strong southwest wind that fills her sails some two- to three miles offshore With such a perfect day for sailing in tow, everyone onboard is grateful they have a chance to experience being on the water. One of the things that makes sailing such a unique experience is that it allows you to become one with the rhythms of the gentle waves, the cool breeze and the sunlight that dances on the water. By the time the Eleanor makes her way up river and back to the Arundel Wharf, many of the passengers leave with a newfound appreciation of the sea and the boat building tradition embodied by this schooner. For those who have never had the pleasure of taking a two-hour day sail on the Eleanor, make the time and treat yourself to a wonderful experience. To make a reservation, call 207-967-8809 or email at schoonersails@gwi.net. The Schooner Eleanor does two-hour day sails from 11 a.m. to 1 p.m. and 2 p.m. to 4 p.m. through Columbus Day Weekend. The Captain and crew also offer late afternoon sails from 4:30 p.m. to 6 p.m. until early September. Bottled water is provided, but passengers are also welcome to bring their own food and beverages. It is best to arrive 15 minutes before departure. In the event of bad weather or unfavorable tidal conditions, the Eleanor will not go out. Passengers should give them a call if the weather is questionable.
The fact that Woodman constructed a 55-foot replica schooner at his business, makes the two-hour day sails that much more meaningful. From the moment that passengers go onboard the Eleanor and she slowly makes her way down the Kennebunk River, they realize they are connecting with the Port’s maritime past. Along the way they get to see the many luxurious yachts and pleasure craft docked at the marinas include former President George H.W. Bush’s boat. Soon after the two-man crew unfurls the Eleanor’s main sail and three other sails, she cruises past the harbor jetty that is always populated with fishermen as the Colony Resort Hotel comes into view. Woodman points out such landmarks as the former President Bush’s summer home on Walker’s Point and Goat Island Light on Cape Porpoise. By now, the Eleanor is sailing at a speed of 6 knots powered
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SEPTEMBER 2017
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Business Profile especially the locals - they are our bread and butter all year long and we appreciate that. We even have some of our dishes named after our repeat customers such as the Scott Cummings burger, which consists of a burger with extra cheese, extra bacon, extra pickles, no lettuce and no tomatoes.”
At Mike’s American Diner, Each Meal Comes with a Side of Love
Perhaps one of the secret ingredients to the restaurant’s success is that the recipes at Mike’s American Diner are the same recipes that have been popular for decades. “Mike respects the diner tradition, but puts a much friendlier spin on comfort and camaraderie. Attention to detail and quality ingredients are the hallmarks here at Mike’s,” Kirwin said.
By Lisa Linehan Mike D’Amico is well known for being the long-time chef and former proprietor of Square Toes restaurant in Kennebunk. After selling that restaurant and taking a short reprieve, Mike and his staff are back once again in full force and by popular demand, at Mike’s American Diner on Route 1 in Arundel. Housed in the former Blue Moon diner building, Mike’s American Diner has been completely renovated and now boasts bright, airy, open rooms with dining tables, a private room for special events, and seating
at an old-fashioned lunch counter where on any given day patrons gather to relax and socialize while enjoying classic American diner cuisine at its finest. “We pride ourselves in serving expertly prepared, old fashioned and traditional American comfort food and meals in a cozy, friendly and welcoming atmosphere,” D’Amico said. “All food served here is homemade from scratch and cooked to order.” “Great food at a great price” is the mantra at Mike’s and Head Chef Brian Kirwin brings his experience working in some of the finest kitchens in the country including the Meridian in the Boston Hilton to the Arundel eatery. His goal is to try to guarantee that no one leaves the counter unfulfilled. All it takes is one look at the menu or the food being served around you and you will know why customers love Mike’s.
hot roasted turkey, fish and chips, Reuben’s, a variety of salads and more. The extensive dinner menu boasts baked meatloaf, sirloin steak, chicken parmesan, Yankee pot roast, butter milk ranch chicken, haddock, scallops and shrimp -either fried, baked or pan seared, haddock chowder, clam cakes, specialty salads and more. Dinner at Mike’s is BYOB, which has been very popular with guests as well. “We provide the glasses, ice and mixers. You bring the booze. It is an easy and great way to save money while dining,” said Operation Director David Kotz.
D’Amico, Kirwin and Kotz agree that it is the customers that make Mike’s American Diner the success that it is today and what makes them all so proud as a team. “The positive feedback fuels us and inspires us. We listen to what our customers want and we deliver. We want each and every one of our customers to feel special. We get to know them and they get to know us.
We become friends, and that makes all the difference,” Kotz commented. D’Amico envisions his restaurant’s mission “to return to the simple basics of American Diner culture, focusing on nostalgia and dining the way it used to be. I wanted a casual and comfortable place where truckers and bankers are equally comfortable, and where the food is exceptional and everyone is welcome and I think we have all done a good job at accomplishing that here.” Mike’s American Diner opens at 7am and serves breakfast and lunch all day, seven days a week until 3pm. Dinner is currently served from 4:30-8pm, four evenings a week, Thursday through Saturday with a special senior citizen menu available from 4:30 to 6 pm. FMI on Mike’s American Diner please call: 207502-7739nd be sure to stop and smell the roses. Lisa Linehan is the Associate Director of Kennebunkport Conservation Trust
COMFORT FOOD AT IT’S BEST
AMERICAN DINER BREAKFAST - LUNCH - DINNER Open 7 days a week - BYOB Sun to Wed: 7 am to 3 pm,
Thurs. to Sat.: 7 am to 8 pm
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He added, “We make not only the food special, but the experience here special as well. We make sure each and every one of our customers feels welcome, whether it is by greeting them by name, or remembering their favorite foods and how they like it served. We genuinely care about all of our patrons -
“Our breakfast features home-made breads, muffins, scones and cinnamon rolls, a variety of pancakes, artisan sausages such as local chicken sausage and maple sausage, eggs cooked your way, waffles and powdered sugar-dusted French toast,” Kirwin said. The lunch menu includes favorites such as burgers - both plain and specialty - stacked sandwiches on freshly baked toasted bread and french-fries, Monte Cristo, pot roast,
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NEIGHBORS OF THE KENNEBUNKS
SEPTEMBER 2017
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Kennebunks Lobsterman Profile Rookie of the Year in wrestling. The third grader has no trouble at all lifting his traps, which he does properly and with ease. In fact, he said he is looking forward to hauling by hand because, “It will make me stronger for football and wrestling.”
Wells Boy, 8, Learning All the Tools of the Lobstering Trade By Shelley Wigglesworth Sponsored by the Maine Lobstermen’s Community Alliance, Kennebunk, Maine
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Though he is only 8 years old, this go-getter said he already has his goals set for the future. “If I don’t end up lobstering, I want to be a Merchant Marine.”
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Shelley Wigglesworth serves as the content coordinator for Neighbors of the Kennebunks magazine. She can be reached at shelley.wigglesworth@bestversionmedia.com.
As many people know, the Kennebunks is blessed with a very robust lobster industry. We want to introduce our readers to the men and women who go out in their boats and pull their traps to make their living from the sea as their forebears have for generations. The next time we dive into a lobster roll or lobster dinner, we will certainly have a greater appreciation for what it takes for these fishermen to practice their craft and the fiercely independent way of life that accompanies it.
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Photography courtesy of Robert Dennis
At 8 years old, Tanner Tufts, a third grader at Wells Elementary School, is spending his summer learning the ins and outs of lobstering along with his father, Bryan Tufts, a lobsterman who learned how to lobster from Kennebunkport lobstermen Duffy and Mark White. Bryan’s boat is docked at Governments Wharf in Kennebunkport. This past winter and spring, Bryan showed Tanner how to build traps and together the two of them made 10 three-foot size traps for Tanner to start hauling and acquiring his required 2,000 hours. Bryan said Tanner was a good observer and did some of the wire cutting and assembly himself. “He also learned to tie some knots,” Bryan added. The two also painted Tanner’s buoys together. Tanner’s buoy colors are lime green and red. Tanner said he chose red “because it is the Wells school color” and that “the black and white on the traps are school colors, too.”
The traps are double tagged so they can be hauled in by both Tanner’s skiff, the “Cynthia Sue,” (named after Tanner’s step-grandmother and aunt), which Tanner will be hauling by hand with Bryan, and also from Bryan’s boat, the “Nan-Con” (named after Bryan’s mother and grandmother). Tanner’s skiff is docked at Performance Marine in Kennebunk which is owned by Dwight Raymond.
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Raymond said he was happy to work with the Tufts’ family to have Tanner dock there. “If a kid wants to work and show a good work ethic, I try to help them. Bryan’s mother taught him a good work ethic at a young age and now he is instilling it in Tanner.”
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In addition to lobstering, Tanner likes to hunt and go deep sea fishing. He is also a great student in school, a Cub Scout, and a gifted athlete as well. He plays football, basketball, AAA Minors baseball, and was
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KCT Feature hand. Whether it is a glorious sunset over the pier in Cape Porpoise, or waves crashing in front of Walkers Point, or the still morning water on the Kennebunk River, Bob’s photography is simply breathtaking.
‘Reflections’ Captures the Soul of Kennebunkport
With their shared love of Kennebunkport, Dennis and Bradbury decided to take the Thought of the Week one step further and create a printed publication that would capture the feelings of their photos and words.
The book’s title has a double meaning to suit both of its authors, Bob Dennis and Tom Bradbury. For local photographer, Bob Dennis, the title is in the spirit of his signature still-water reflection photographs taken all over Kennebunkport. For Tom Bradbury, Executive Director of the Kennebunkport Conservation Trust, Reflections holds meaning in his goal of encouraging others to help preserve the look and feel of the community. The book was prompted by Bradbury’s popular “Thought of the Week” that is emailed to Trust members each Friday. Thought of the Week
For the design you have in mind.
dEvoE color aNd dESigN cENtEr haS BEEN providiNg profESSioNal iNStallatioN of
“The photos and words give one a lot to reflect on,” said Bradbury. “Kennebunkport is magnificently beautiful and we strive to inspire others to help us preserve it.”
carpEt, tilE aNd morE, cuStom dESigN, dESigN coNSultatioN aNd
The book itself contains over 200 images of Kennebunkport taken by Dennis. The photos are accompanied by quotations selected and edited by Tom Bradbury. The quotes come from an array of sources including Presidents, famous authors, conservationalists, and local townspeople.
By Lisa Linehan
When you combine the beauty of Kennebunkport with inspirational quotes, you get a work of art that speaks volumes to the soul. This combination of the love of a town and the love of words is what inspired the newly released book, Reflections: Four Seasons of Beauty In Kennebunkport.
SiNcE 1986,
prEciSioN paiNt color matchiNg to cuStomErS
SouthErN maiNE.
throughout
Readers are taken to the most picturesque places in town throughout each season. It features special sections on the town's Memorial Day parades attended by former President George H. W. Bush and former First Lady Barbara Bush as well as many of the colorful events of the town's unique Christmas Prelude.
originated in 2006 as a way to keep members connected with the town throughout the year. This is especially important for seasonal residents who keep Kennebunkport in their hearts while they are away in the off-season.
All profits from the book will directly benefit the work of the Kennebunkport Conservation Trust. It may be purchased in both a soft-cover edition and a limited edition signed hard cover version.
The process involves selecting a stunning photograph of a local scene and adding an inspirational quote that evokes thought and wonder. The selection of each week’s photo and thought are not taken lightly. Tom carefully picks a beautiful picture that matches each season, even down to trying to match the day’s weather. The words are hand selected to evoke thoughtful insight.
Reflections can be purchased at the Kennebunkport Conservation Trust headquarters which is located at 57 Gravelly Brook Road. You may also order it online at www.kporttrust.org/reflections-book or place an order by phone by calling KCT at (207) 967-3465. It is also available at many local shops and inns located throughout the Kennebunks.
It is his hope that together, the photo and words captures the look and feel of the town on any given day. Many of the photos in the Thought of the Week are provided by Bob Dennis. You will see Bob in every type of weather and at every event, always with a camera in
Laura Snyder Smith is the Marketing & Events Manager for the Kennebunk-Kennebunkport-Arundel Chamber of Commerce. She can be reached at events@gokennebunks.com.
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NEIGHBORS OF THE KENNEBUNKS
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Calendar
September 2017
Daily in September:
Cost: Free
Franciscan Monastery Nature Walks @28 Beach Ave., KennebunkRefuge, Route 9, Wells Manicured gardens and riverside woodland trails with religious statues throughout. Designed by Fredrick Law Olmstead Time: From sunrise to sunset-year round Cost: Free
Women and Horses Workshop @After Mustang Rescue, 463 West St., Biddeford Time: 6 to 7:30 PM Cost: Call FMI and to register, 284-7721
Self-Guided Nature Walks @Rachel Carson National Wildlife Refuge, Route. 9, Wells Time: Dawn to dusk Cost: Free FMI: 207-646-9226 Brewery Tours @Kennebunkport Brewery, 8 Western Ave, Kennebunk. Watch the brewing process of local beer. Time: By appointment FMI: 207-967-1261
Mondays in September: Mother Goose Group @Wells Public Library For children 0-24 months with a caregiver, this program offers special lap rhymes, finger plays and books to introduce your child to language and socialization. Time: 10:30-10:50 AM
Tuesdays in September: Classic Car Show @Bentley’s Saloon, Route.1, Arundel Time: 5 PM to dusk Cost: Free FMI: bentleysaloon.com or 985-8966
Wednesdays in September: Storytime @Wells Public Library For children 2-5 years with a caregiver, this program features books, songs, and movement activities all designed to help develop your child's language skills. There will also be an optional craft at the end of the program. Time: 10:30-11:00 AM Cost: Free Memory Café @Huntington Common, Bradford Bistro, Kennebunk A place for families dealing with Alzheimer’s to gather, play games and connect
Time: 2:30pm Cost: Free
crafts for ages up to 5. Time: 10 AM and 1:30 PM
Wells Farmers Market @Wells Ogunquit Center-Moody Parking Lot Fresh local fruits, veggies, baked goods, flowers, meats, eggs, herbs, plants, soap etc. Time: 1:30-5PM FMI: wellsfarmersmarket.org
Fiber Art Group @Wells Library Open to persons of all ages and abilities practicing all forms of needlework Time: 10:30am-12noon FMI: 646-8181
Thursdays in September: Morning Yoga @First Parish Unitarian Universalist Church, Main Street, Kennebunk Moderately paced Hatha Yoga by Patrick Conner. All levels welcome. Time: 7-8:15am Cost: Donation Biddeford Farmer’s Market @100 Main St., Biddeford Cheese and other dairy products, eggs, bakery products, fiber products, fruit, veggies, plants, specialty foods. Time: 3-6pm Cost: Admission is free FMI: 207-615-5754
Fridays in September: Story Time @Graves Library, Kennebunkport Stories, finger plays, songs and
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Saturdays in September: Kennebunk Farmer’s Market @Garden Street Parking lot, Kennebunk Fresh fruit, veggies, flowers, soaps, meats and fish from local growers Time: 8 AM - 1 PM Cost: Free Community Market of the Kennebunks @Waterhouse Center, Main Street A marketplace for artists, craftsmen, fishermen, farmers, quilters, metal smiths, Herbalists, potters and more Time: 9AM – 2PM Admission: Free Pancake Breakfast @The Senior Center in Wells All you can eat regular or blueberry pancakes, two sausages, orange juice and coffee. Cost: $5 FMI: 207-646-7775
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