FREE spring 2018 • vol. 21, no. 1
Oh Baby! plus
women & wellness design + decor kitchen essentials rainy day gardens
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editor’s note
Editor & Publisher Laurie LaMountain Staff Writers Leigh Macmillen Hayes, Perri Black Contributing Photographers Ethan McNerney, MaryJane Beattie, Leigh Macmillen Hayes, J.Decor, Scout Graphic Designer Dianne Lewis Proofreader/Copy Editor Leigh Macmillen Hayes Lake Living is published quarterly by Almanac Graphics, Inc., 625 Rocky Knoll Rd, Denmark, ME 04022 207-452-8005. www.lakelivingmaine. com e-mail: lakeliving@fairpoint.net ©2018. All rights reserved. Contents of this magazine may not be reproduced in any manner without written consent from the publisher. Annual subscriptions are available by sending check or money order for $20 to the above address.
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spring 2018 • vol. 21, no. 1
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jerry cooke archive, inc.
I’m not sure if I would refer to myself as a feminist. Growing up with three brothers and no sisters led me to believe that women were naturally afforded more opportunities than men. After all, who had a bedroom all to herself that was equal in size to the one my brothers reluctantly shared? And who had more influence with the second-in-command (my father) than me? Even after I fledged the nest for college, it didn’t occur to me that it was a man’s world. My first job after college was for an educational publisher in Portland. I was hired as assistant marketing director to a woman who worked her way up the ladder to president of the company within the five years I worked there. Her example was what inspired me to launch Lake Living, with nothing but the dumb certainty that I could do it, more than twenty years ago. I was lucky. Fate had prepared a path that led me to believe women were every bit as smart, capable and powerful as men. I still believe that. Our power may be less muscular or imposing, but it is equally important to our collective progress as a race. Thanks to those who came before them, women who are coming of age now are not facing a yawning gender gap. Events of the last year and a half have confirmed what we always knew but somewhat lost sight of since the ‘60s—women rock. This issue of Lake Living celebrates women as midwives, mothers, healers, nurturers, artists, leaders and reformers. Together we make the world a more just, equitable and beautiful place. Laurie LaMountain
8 oh baby!
by leigh macmillen hayes
10 women & wellness
by laurie lamountain
14 design + decor
20 brownfield, its people
and its history
by leigh macmillen hayes
22 kitchen essentials
by perri black
by laurie lamountain
25 moving toward a
16 suddenly spring!
by laurie lamountain
17 rainy day gardens
26 the socially conscious
by leigh macmillen hayes
cover photo by ethan mcnerney baby jane bakes a cake
plastic-free home social consumer by laurie lamountain
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Western Maine Timberlands is a full service sustainable timber harvesting and forest management company servicing Maine and New Hampshire landowners. We pride ourselves in working closely with landowners to ensure your goals are met. Working with us eliminates multiple contracts and high commissions—generating a higher return to you the landowner. Our staff includes a licensed professional Forester as well as a Maine Master Logger. Why choose anyone else? Call us today for your Free Timberland Assessment and find out what your land holds for you. Reach us by phone at 207-925-1138 or e-mail us from the link at our Web site:
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Oh Baby!
text by leigh macmillen hayes photos by maryjane beattie/salter hill images
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e weren’t sure where we were going when we first found out I was pregnant with Violet, but we both wanted the birth to be as natural as possible,” says Nikki Stacey of Brownfield. When she and her husband, Kyle Taylor, learned about Birthwise, a midwifery school in Bridgton, and its adjacent Birth House, they decided that was the right route for them. Heidi Fillmore started Birthwise twentyfour years ago and soon realized the need for a birthing place to accompany the midwifery school. “Not everyone wants to give birth at home,” she says, “but the center provides a setting between home and hospital.”
“Just as a woman’s heart knows how and when to pump, her lungs to inhale, and her hand to pull back from fire, so she knows when and how to give birth.” virginia di orio
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She had purchased the Samuel Andrews house on South High Street at an auction in 1999 and opened the midwifery school in the brick mansion. Ten years ago, she engaged local contractor Henry Banks to build a structure in place of an old shed that stood behind the house. The result: a homey, shingled building with a kitchenette and living room where baby prints decorate one wall, plus an examination room on the first floor, and fully equipped birthing room on the second. There are only three freestanding centers like it in Maine. Heidi has been a practicing midwife for the last thirty years. “The Birth House,” she notes, “is more in line with what we’re used to in the United States—going somewhere to have a baby.” But she adds that most of the world uses midwives, while in the US, ObGyns became the primary care providers and hospitals the customary setting. The tide is slowly changing as people see the benefits of a home birth or out-of-hospital birth and choose a different model than what has long been the norm. The midwives attend to 25-30 births a year. “When I first started practicing,” says Heidi, “my clients were back-to-landers trying to live off the grid or those with religious
reasons for not going to a hospital. Today, our clients are diverse in every way. They reflect mainstream society and come to us from various cultural backgrounds.” For Nikki and Kyle, the center’s proximity to Bridgton Hospital added to their confidence in the path they chose for their oldest daughter’s birth. Five-year-old Violet, her four-year-old sister Maggie and their baby sister Caroline were all born at The Birth House. Two-year-old Eleanor was born at home, but with midwifery support. One of the key things about using The Birth House is that the expectant mother must be healthy and at low-risk for complications. To that end, her natural childbirth team, consisting of a midwife, a student intern, and another student, meet with her throughout the prenatal period and evaluate whether or not the center is still the safest option. “It’s less about what we can do,” says Heidi, “and more about how we can guide and allow the natural process to unfold. It’s a very patient process. We know some people have long labors. As long as the mother and baby are well, we’re patient with them.” Hannah Neumann is the current student intern. She sees it as a unique opportunity to complete her academic studies and take on the residency role as the primary midwife under supervision. Her job is to lead the care for clients from the beginning of the pregnancy through six weeks postpartum. She makes sure that clients needs are met, completes administrative tasks involved in running the practice, and teaches child life education as well as offers a free well women clinic to the community. Building relationships is important. The team spends a lot of time with each client through prenatal visits where they make sure to get to know each woman so when she does go into labor she’ll feel relaxed. Heidi has been involved in all four of Nikki’s pregnancies, and is treated as a member of the family. That was another important piece for Nikki, as the women she met with during prenatal appointments were the ones who attended each birth, although her third child was something of an exception because she was the only one born at home. Nikki and Kyle had rented a tub from The Birth House because they wanted to home birth Ellie, but were a wee bit late in calling the midwives. “My water broke, and my sister-in-law called Kate, our midwife intern at the time,” explains Nikki, “Ellie began crowning right away
so Kyle delivered her without the midwives being present but Kate talked us through the delivery via phone and the midwives arrived about fifteen minutes after she was born.” “We believe birth is a normal and natural part of our lives as women,” says Hannah. “We provide individualized care by asking how can we best support you—physically, emotionally, nutritionally? What else might be happening in your life? What fears do you have about birth? What were your past experiences? We find building a foundation of trust and intimacy throughout pregnancy results in our clients feeling safe and cared for during labor and birth, whatever their journey might be. Our care continues beyond birth, up to six weeks postpartum, which continues to be a very sensitive time as women adjust physically and emotionally to life with a newborn.” During prenatal visits, women may receive the same testing as a hospital would offer, such as diabetes screening and ultrasounds, but it’s up to the client as to whether she’ll choose any or all of the tests. “We provide individualized care,” says Heidi, “with lots of options. We tailor the care to their needs.” Nikki tells me she didn’t have an ultrasound for the first three pregnancies, but was so big with her fourth that she was concerned she might be having twins so she did schedule one and everything was wonderful. The upstairs birthing room is a peaceful setting with the double bed, a rocking chair, birthing stool, and large tub, plus an adjoining bathroom with a shower. Windows bring the outdoors in to this room painted periwinkle blue. Nikki has always found it to be a calming space in any season and at any time of day.
The expectant mother is welcome to invite family and friends if she chooses and children are warmly welcomed. About fifty percent do bring others, but some enjoy coming alone. “I don’t necessarily like an audience,” says Nikki, “but it’s most important that Kyle always be there.” Her mother has also attended in one manner or another, though after Violet was born, her role transitioned to childcare provider. Five-year-old Violet had shown an interest throughout Nikki’s last pregnancy and so she joined her grandmother part way through the delivery of baby Caroline. “Violet wasn’t nervous,” says Nikki. “She was very curious. The contractions were getting stronger and I was uncomfortable when she arrived with my mom. The minute Violet entered the room I relaxed for a while.” One of the many aspects of The Birth House Nikki has appreciated is the ability to move about freely, whether in The Birth House or outside on the grounds, which include a gazebo. She’s also grateful that the
team isn’t in constant attendance. They’ll check on her intermittently, but aren’t overbearing or invasive of her space. “It’s nice to have the freedom to walk around and do what you want,” she says. “They don’t sit there looming over you.” She also appreciates that there isn’t the necessity for an extended stay. Maggie was born at 11:57pm and by 3:30am, Kyle had taken the family home. Throughout labor, one of the staff’s concerns is that the mother stay hydrated. They also encourage families to bring their own food. It’s been Kyle’s job to prepare snacks in The Birth House kitchen. For Nikki and Kyle and their beautiful little girls, using The Birth House and all it has to offer has been a wonderful experience. Nikki says, “I wanted a water birth and the first three were born in a tub. I also love the idea that it’s a school and there are students involved. We totally support the midwifery community. They made me feel really empowered and have been very encouraging and supportive throughout the whole process, but especially during labor and delivery.” Congratulations to The Birth House for breathing confidence into a woman’s ability to birth and offering a family-centered experience. That’s reason to celebrate. Oh baby! R
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Women & Wellness
N u r t u r e T h r o u g h Nature Maine’s
first green-certified retreat center and ecotourism destination rests on 33 mountainside acres in Denmark. Follow private hiking trails along a spring-fed brook to sweeping views of Mt. Washington and the White Mountains at this 100% solar-powered, off-the-grid retreat. Owner and founder Jen Deraspe offers a number of workshops and retreats throughout the year, as do other healing arts guest practitioners. Design your own enriching retreat by adding specialized holistic life coaching services, private yoga and Qi Gong instruction, guided meditation, and/or a private wood-fired sauna session.
Upcoming offerings
April 22, 10-4 A Day of Mindfulness Celebrating Earth Day with Jen Deraspe May 4-6 Planting New Seeds Spring Yoga Meditation Retreat with Jen Deraspe September 6-9 Transforming Anxiety through The Work of Byron Katie; a Silent Retreat September 28-30 Fall Foliage Yoga Meditation Retreat; Harvest Your Soul
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Spring is all about rejuvenation and renewal and there are several ways you can achieve that goal right here in the lakes region. From Ayurvedic cleanse coaching to yoga classes to wellness retreats and workshops, a host of talented women present the many ways and means to a renewed you. by laurie lamountain October 6, 10-4 Fall Foliage Day of Mindfulness Ongoing classes Thursdays 5-6:15pm Qi Gong for Beginners with Jen Deraspe (April-Nov) Suggested donation $12 Thursdays 6:30-7:30pm Guided Meditation (April-Nov) For more information visit www. ntnretreats.com or call 1-855-207-RETREAT (7387)
Mind Body Soul Holistic Wellness Center in Cornish is co-owned by sisters-in-
law Kelly and Stephanie Smith. Stephanie’s extensive background in health education, combined with her more recent training in herbalism, Reiki, and wellness coaching, led her to create Mind Body Soul Holistic Wellness in March of 2016. Holistic healing practices, as well as the need to help others, has been embedded in Kelly her whole life. Together, she and Stephanie share a passion for helping guide and heal others through many modalities; including yoga, pilates, tai chi, acupuncture, guided meditation, and nutrition. Their motto is “Everything in Balance,” and their belief is that healing begins by rekindling our connection within ourselves and as a community. Located at 31 Maple Street in Cornish, Mind Body Soul is also home to The Root & Leaf Tea Shoppe & Apothecary, serving 37 organic, loose-leaf, fair-trade teas, along with herbs, incense, natural fiber yoga mats and more.
Upcoming events
March 22, 6-7pm Full Moon Restorative Yoga & Sound Healing March 25, 2:00 Tea & Tarot April 7. 1-3pm Women’s Empowerment Seminar April 14-15 Yoga Instructor Reiki Training April 21&22 Earth Day Celebration & Sound Healing
May 5-6 Intro. to Shamanism May 12, 1-5pm Mother’s Day Soul Path Art Workshop June 21-23 Summer Solstice Yoga and Sound Journeying Evening
Ongoing sessions
Saturdays 10-11am Yoga with Babies
Wednesdays 10-11:30 am Yoga for Seniors Wednesdays 12-1pm Reiki Wednesdays 1:30-5:00pm Wellness & Nutritional Coaching
Fridays 10:00am – 11:30 am Tai Chi for Arthritis
Fridays 12-5:00pm Ayurvedic Counseling Acupuncture with Gabe Schiff-Verre
graduate of Spa Tech Institute of Westbrook and is licensed to provide facial treatments, peels, waxing, special event makeup and eyelash extensions. Conveniently located across the street from Spice & Grain Natural Food, the studio at RWC features a team of certified yoga instructors who offer a variety of on-going yoga and wellness classes. Class schedule is subject to change on a monthly basis and can be viewed at fryeburgrejuvenationwellnesscenter.com.
June event
Yoga Retreat—a two-day retreat featuring a range of yoga classes, spa treatments and more. Date TBA (booking required)
For a complete listing of classes, services and workshops, visit maineholisticwellness.com or call 207-619-0994
promising the integrity and foundation of the roots of yoga. The intention that is held in each class is to work with awareness first and sequentially. Leading with intention and the invitation to cultivate the opportunity to work with self-inquiry and awareness also alleviates injuries. Amy is joined by three dedicated teachers who also offer classes in this beautiful setting. Together, they are committed to cultivating compassion and creating community through yoga. Upcoming programs April 6 - November 4 The Courage to Teach 200 Hour Program April 13-June 9 The Empath’s Matrix Immersion for the Sensitive Soul
On-going yoga classes
Tuesdays 4:30 All Levels Tuesdays 6:00 SATYA Wednesdays 6:00 Yoga for Beginners Thursdays 4:30 All Levels Thursdays 6:00 Gentle Saturdays 8:30 All Levels Saturdays 10:00 Gentle For more information, you can reach Amy by phone at 207-650-7708, by email at threadsofyoga118@gmail.com or on the web at threadsofyoga.net.
Threads of Yoga in Bridgton is located diRejuvenation Wellness Center in Frye-
burg is co-owned by licensed massage therapist, Carolynn Plowden, and licensed aesthetician, Andrea Sheehan. Carolynn is a graduate of New Hampshire Institute for Therapeutic Arts, where she received training in Swedish and deep tissue massage. She continues to add therapeutic massage modalities, as well as restorative body treatments to her on-going training. Andrea is a
rectly across from the public library. Owner Amy Figoli draws from over a decade of training rooted in Ashtanga Vinyasa. Amy has had the opportunity to study extensively with master teachers throughout the U.S. and Canada, including Tias Little, Richard Freeman, Shiva Rea and Baron Baptiste. She continues to study with Tias Little, founder of Prajna Yoga, in Santa Fe, New Mexico. Her thread of teaching has become a style that is adaptable to all, without com-
The Ballroom in Harrison offers ballet, jazz, modern, tap, expressive dance and ballroom dance, plus ongoing classes in yoga, Zumba and Integrative Fitness Training. Always a strong believer in the uplifting, health enhancing qualities of movement, owner Nan Brett has been teaching a variety of movement classes since 1980. Building upon her foundations as a teacher of modern dance and children’s creative movement, Nan became a Certified Fitness Instructor in 1986 and has maintained and added to her accreditations since. “The healing arts have been a common thread for me and are really the reason for me creating The Ballroom as a multifaceted Movement Arts Center, encompassing a wide variety of movement styles and disciplines,” says Nan. With regard to Integrative Fitness training, she points out that it is a system she devel-
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Nancy C. Tripp Ayurvedic Practitioner & Lifestyle Consultant Ayurveda is an
oped that is an integration of strength, balance, flexibility and coordination training, with a focus on aligning and moving in a way that enhances strength in both our soft tissue and skeletal systems, thereby allowing us to engage in activities that we need, want and love to do. Special upcoming events March 24, 7-10pm Globalocal Festival: refreshments, dancing and entertainment with Cottage Street Creative Exchange May 4, 7pm Annual Spring Dance Recital at Lake Region High School
For a complete list of classes and offerings visit www.theballroomharrison.com.
Mainely Women in Andover is a wellness organization offering private and corporate retreats for women. Founder Beth Bielat’s mission is to provide unique and life-changing experiences in wellness,
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sisterhood, creativity, healing, renewal and fun for women of all ages in the natural beauty of the Maine woods. In addition to retreats, Beth offers tai chi, karate, LifeBreath, fitness classes and private and small group personal training.
Special event
September 6 - 9 Mainely Women Annual Retreat at Tarry-A-While Resort Create memories with friends, sisters, loved ones and Mainely Women’s amazing staff during a four-day wellness retreat on beautiful Highland Lake in Bridgton. LifeBreath, yoga, Reiki, crystal healing bed, fitness classes, massage, meditation, Zumba, tai chi, nutrition, ChakraDance, drumming and much more. Enjoy great food and optional hiking, kayaking, canoeing and swimming, surrounded by the serene Maine woods. For more information or to register visit Mainelywomen.com or call Beth at 207-310-0626.
ancient system of natural healing that has its origins in the Vedic culture of India. In Ayurveda, one realizes we are all a combination of energetic forces or doshas that make up our unique physical, emotional and spiritual being. By performing a cleanse at the break of the seasons, we can facilitate bringing our doshas into balance, cleanse toxins from our system and experience better health. Strengthened immunity and digestive power brings us stabilized energy levels and mental clarity. This is when we feel our very best. A Spring Cleanse focuses on a cleansing diet; it is not a fasting cleanse. Suggestions and guidance are offered along with recipes for the diet, yoga routines or exercise tailored to your needs, and guided daily meditations. Cleanses run for 2 ½ weeks and are offered in April and May in a group dynamic. The group meets several times throughout the cleanse and daily support is offered through a private Facebook group or email. For more information contact Nancy at nancytripp101@gmail.com or 603-387-6879. R
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design + decor by laurie lamountain
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fter a long Maine winter, it’s liberating to change things up a bit. In addition to the rudimentary spring cleaning, why not take the opportunity to make some bold changes? I’ve interviewed two business owners who have a knack for design and decor and have graciously shared their ideas—from the simple to the sublime. In each case, there’s surely a bit of practicemakes-perfect as they are constantly changing displays and inventory in their shops to keep things interesting. Donna Lacey Derstine has a flair for nature-inspired decor. It’s her way of bringing the outdoors in. Step into her shop, Scout, on Main Street in Bridgton and you’ll get it immediately. “I carry these oversized pasture prints, which fill a wall with soft, subtle shades. I also love to use botanical fern and floral prints to brighten a space. Last year, I had an old cement bird bath that I lined with moss and covered with a glass top. It became a beautiful side table.” It’s a gift to be able to revision a functional object as a decorative element. Even if you consider yourself a visual person, it
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takes a creative eye to see something in a different context altogether. Donna has that gift, as well as a keen sense of color, which she combines to create painted furniture and decor that is both inventive and appealing. She stops short of using color in a thematic way by throwing in a contrasting color or pattern that somehow brings the whole thing together. A muted palette of grey is accentuated with the pop of color provided by a red bowl or a brightly patterned pillow. It’s no surprise that Donna studied commercial art and was a pastel painter before she opened Scout and switched to painting furniture. As a designer, she approaches both individual pieces and overall spaces as blank canvases. She likes to start with one item or area of the room and then layer around it, much as she would with a painting. For example, she’ll begin with a focal point, such as an oversize sofa, and work her way down or up from there by layering artwork, side tables, etc. Throws and pillows are a fun and inexpensive way to add strokes of color. In addition to incorporating color and layering into her decor, Donna is also big
on texture. Old wood, baskets and rugs all add dimension to a room. Even a monochromatic room becomes more nuanced with texture. Asked to define her style, Donna uses the term eclectic. “The problem for me is that I like many styles. As an artist, I see beauty and aesthetics in so many forms of decor.” She adds, “I am still partial to a rustic, antique palette with a lot of pops of new or vintage, so that you still have a sense of old but with the freshness of new mixed in.” For Julie Whelchel, who with her husband Rick, opened J. Decor on Main Hill in Bridgton four years ago, design is a way of life. The superb craftsmanship of the historic pharmacy they painstakingly restored to house J. Decor provided the perfect palette to showcase their years of home design experience, but it didn’t stop there. As a natural extension to the shop, Julie offers custom design services that draw on her love of arts and crafts decor and vintage industrial furnishings and lighting. For the DIY homeowner who wants to change things up, Julie has this advice. “Begin any design project with an inspiration piece. I’ve had inspiration pieces range from a pillow whose pattern and color I absolutely loved, all the way to a gorgeous early English chifforobe. Anything can inspire. It’s just important that it be something you truly love.” She adds, “Once I know what piece my design is going to revolve around, I consider what color palette I’ll work with. Choosing color, be it for walls, rugs, upholstered furniture, bedding or bath, can be a daunting task that too often results in a house full of rooms that don’t talk to one another. I like to select one color that can be used throughout the home and then work complementary colors into each unique space so that when the project is complete, there is a unifying feel throughout.” Dash & Albert rugs and wicker furniture are just two of Julie’s favored decorative elements. Wicker is timeless in its appeal and somehow works with just about everything, which brings up an important point about home decor. The idea that you can only have one style present in your home is so ‘80s. If anything, the pendulum has swung in the opposite direction, to where salvaged cabinets soften the edges of an ultra-modern kitchen and a modern chair makes a dynamic companion to a Chippendale desk. There are no hard and fast rules about
mixing styles, but you may want to play it safe by working with your two favorite styles and sticking to an 80/20 rule in the room. If, for example, your preference leans toward traditional, make it the dominant style and accent it with modern elements. The result will be decor that looks intentional, as opposed to haphazard. With regard to her own home, Julie has this to add. “What makes my personal design approach unique is the fact that I love timeless styles and natural materials. Linen, hardwood, hand-crafted pieces and family heirlooms all have a place in my home. I chose quality items that will have a long life and acquire a patina over time, like real wicker furniture that, after seasons of use, molds to our bodies, or the kitchen farm table that has nicks and scrapes and wine rings from baking Christmas cookies and drinking wine with dear friends. Those pieces define our history.” R
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Portlandbased 12wt. makes angling-specific apparel. Their award winning trucker cotton/linen hat features a no-glare visor and 30+ UPF. Available at 12wt.com $29.00
Suddenly Spring!
Outdoor Research makes a hat to cure what’s bugging you. Available at LL Bean in Freeport and EMS in Portland. MSRP $35.00
We’ve got you covered—rain or shine.
Carhartt men’s boonie hat combines style and comfort. Available at Renys in Windham and Bridgton $29.99
Take London High Tea in a Christine A. Moore Millinary creation. Available at camhats.com or through Clipper Merchant Tea House in Bridgton. Prices vary.
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Slogger’s women’s braided gardening hat available at Hayes True Value Hardware in Bridgton $24.99
Rainy Day Gardens by leigh macmillen hayes
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hy is there such a thing called a rain garden? Is it something I have to plant as the drops fall from the sky? Don’t all gardens need rain to thrive? Actually, the term rain garden refers to a depression in the landscape that collects water run-off from developed areas following a rainstorm and lets it slowly soak into the ground. Some see these gardens as a new idea, but really, people like local landscape artist Lucia Terry, owner of Perennial Point of View, have been installing them for far longer than the concept had a name. I recently sat down with Lucia, Water Resources Specialist Kirsten Ness of Portland Water District, and Executive Direc-
tor Colin Holme of Lakes Environmental Association, in order to learn the whys and hows of these bowl-shaped gardens. Since we live and/or recreate in the watersheds of the lakes region, it’s important that we all think about ways to protect water quality and that’s the overall purpose of such installations. During a downpour, water may gush off the roof of your home, driveway or nearby road and gather phosphorus and other pollutants along the way. Up to 70% of ground water pollution comes from stormwater. If not impeded, the water eventually makes its way to a nearby stream, river, pond or lake. A rain garden is designed to hold that water back, reduce flooding and erosion, and allow microbes in the soil to break down pollutants. There are several key components: that bowl-shaped depression (opposite of a raised bed); sides gently sloping toward the center to avoid erosion; and installation away from an existing structure to prevent water from seeping into a basement or crawl space. Following a rain storm, the water will flow to said garden and remain there for no
more than 24 hours as it slowly filters into the soil. It’s not meant to hold water like a pond or wetland. If water remains too long, the garden is not functioning the way it was meant to and could become a breeding ground for insects such as mosquitoes. To build a rain garden, Lucia suggests looking at the lay of the land and discovering where the water seems to puddle up. “You need a swale and berm,” she says. “Look for where the water is gathering naturally and create the garden there.” It is suggested that you should size the garden to capture one third of the developed area above, so if you have a 1,000-square-foot roof, you need to plan a 300-square-foot garden, but really, any size will help. Soil type is key and should be sandy or gravely rather than clay, which holds water. You might send a soil sample to the nearest cooperative extension office to be tested so you can make appropriate choices to enhance plant growth. Colin notes that the important thing is to make sure you use a fine subsoil that drains well. In order for it to function properly, he adds that layers of organic material will allow phosphorus to
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be taken up by the soil and used by the plant. To begin, excavate the area and seal the bottom with either a cloth barrier or, as Lucia prefers, layers of stone. Then backfill with the soils. Keeping that bowl shape in mind, the end product should feature a center about six inches below the natural topography with a well-rounded outer edge that will encourage water to flow toward it. Compost is essential to help the plants get established. Even native plants, which all three highly recommend, can get a good foothold if you top dress with a superhumus mulch that will slow the water process from harming the young roots. Colin explains that native plants absorb phosphorus and prevent it from reaching a waterbody any time soon. Plant choices span from those that like wet feet to xeric, drought-tolerant species. The key thing to remember is that they will be wet for about 24 hours and then may be dry for an extended period of time, unless you intend to regularly water the garden. Once the garden structure is in place, the fun part begins. Take time to think about color and height. Most people prefer to create something visually appealing. Of course, that can be site specific and based on personal preference. Are you partial to a random look or a neater appearance that offers a variety of textures and colors during different seasons? Kirsten mentions that at the Sebago Lake Protection Office where she works, a rain garden was planted about ten years ago. In the center, at the wettest point, the landscape gardener had added Cardinal Flowers, a short-lived native perennial that grows in or beside streams. It stands about three to four feet tall and produces a lovely profusion of brilliant scarlet flowers. The Cardinal Flower tolerates full sun if soil is kept moist. In the rain garden, it didn’t survive because of the soil conditions. Kirsten explains, “The soils at the office are so well drained that they cannot support wet-loving plants.” The lesson is that some things may not work and in five years you may decide to reevaluate your plan. Generally speaking, hydric plants should be placed toward the center and plants that prefer drier conditions positioned away from the bottom. Lucia considers not only size and depth of plants, but all their habits—how they grow and spread. Several years ago she installed a rain garden at Hayes Hardware in Bridgton (disclaimer: I am married to
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Typical section for rain garden
plant list
hayes hardware
the store). Because it’s a rather large space located in a swale beside Route 302, she used lots of taller plants in the center with baby grasses along the edges. Over time, it has filled in and functions as intended. Likewise, at Bridgton Public Library, she and Colin collaborated on a small project with a big job that required a lot of engineering by FST and Stantec of Portland. “Many times during the year,” says Lucia, “it handles twice the water it’s made to handle.” More than once she’s had to remove silt and sand that covered the plants after a storm event. The reason is that the garden is situated at the bottom of a steep hill on Church Street and at the edge of the parking lot where it receives a bombardment of water from time to time. The plot required that a deep hole be dug, topped with sand, then a thick plastic liner, more sand (the sand above and below meant to protect the liner), crushed stone, a drain pipe that connects to the stormwater system, more crushed stone and 12-18 inches of organic, well-drained filter matter. To help alleviate some of the mad rush of water and erosion at the site, Lucia installed a cobblestone apron that works as a brake and reroutes the flow similar to water moving around rocks in a brook. She intentionally left several cobbles out and replaced them with two natives, Purple Love Grass, which is a spreader, and Blue-eyed Grass, an upright plant with deep roots, to add sta-
bility to the apron. Within the small garden grows grasses, Echinacea, native iris and other plants to round out the color palette. When she knows a heavy downpour is expected, Lucia uses wood chips to create a berm and slow down the onslaught. This particular garden has a special soil in the center and she makes sure not to step in it following a storm for it can be quite mucky. These two aforementioned gardens. plus a demonstration garden at Sebago Lake Protection Office on the corner of Routes 35/237, are all worth visiting for examples. If you are working within 75 feet of a waterbody, you may need a permit from DEP because you’ll be disturbing the soil, but check first with your local municipality. Both PWD and LEA are currently offering programs with matching funds for property owners on some lakes. Contact PWD if you live on Sebago Lake and LEA if you live on Long Lake, Brandy Pond or Trickey Pond for you may be eligible. There are restrictions for these grants. And remember, rain gardens are not just for lakefront property owners. They provide benefits to all of us and the wildlife with whom we share this place. In the end, installing one may be a way to turn a problem in your landscape into an amenity that requires low maintenance and attracts birds, bees and butterflies. Everyone wins with a garden that thrives on rainy days. R
Roadside grass is native Little Bluestem (Schizachyrium scoparium), found all along our roadsides in dry sandy places where the water off the road washes across them and then they dry out. Plants include Switch Grass ’Shenandoah’ (Panicum virgatum), Sensitive Fern (Onoclea sensibilis), Sweetgale (Myrica gale), Northern Bush Honeysuckle (Diervilla lonicera), Cutleaf Coneflower (Rudbeckia nitida), Swamp Milkweed (Asclepias incarnata), and non-native Daylilies and Spiraea.
bridgton public library
Upside edge in and behind cobblestone apron: Purple Love Grass (Eragrostis spectabile) and Blue-eyed Grass (Sisyrinchium angustifolium) In swale: tan Tussock Grass (Deschampsia caespitosa), Blue Flag Iris (Iris versicolor), Blazing Star (Liatris spicata), Meadow Rue (Thalictrum aquiligifolium), Mountain Mint (Pycnanthumum ternuifolium), Common Sneezeweed (Helenium autumnale), and Bowman’s Root (Gillenia trifoliata), with mixed Echinacea up along the sides.
sebago lake protection office
Hay-scented Fern (Dennstaedtia punctilobula), Ruby Ribbons Switchgrass (Panicum virgatum), Black-eyed Susan (Rudbeckia hirta), Blue Flag Iris, (Iris versicolor), Small Woodland Sunflower (Helianthus microcephalus), New England Aster (Symphyotrichum novae-angliae)
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Brownfield,
Its People and Its History by leigh macmillen hayes
F
or the last forty years, Bradford Fuller and his wife Rebecca, have lived in a mansard-roofed home on Main Street in Brownfield. Originally, they operated a cafe, but the store front now serves as the Edge of Maine Frameshop and Art Gallery. It wasn’t until 2006, however, that Brad really began to explore his neighborhood through the lens of his camera. For the next four years, he posted a daily photo on his blog and got to know his neighbors better. That experience led him on a journey of discovery into the depths of Brownfield and its story.
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Along the way he made a discovery—just around the corner had lived a man named Granville Poore. Poore was the town historian who used a large format camera to document local happenings during the late 1800s and early 1900s. Brad realized the significance of Poore’s work in that it illustrated the village prior to the Great Fires of 1947 when Brownfield burned. As he continued to learn more about his own surroundings and listen to stories of the townspeople, he became absorbed in the history of this place that produced many fine citizens prior to and since the fire. And in so doing, Brad got involved with the Brownfield Historical Society where he now serves on the board of trustees. Part of the society’s display is based on October 1947, when catastrophic wildfires erupted throughout Maine during what became known as “The Week Maine Burned.” Most homes and public buildings in Brownfield were mere piles of ash the day after the fire. Many stately places including the summer home and laboratory of Dr. Philo Farnsworth, the inventor of television, had burned. Churches, schools, the post office, Grange, library and town hall all went up in smoke–only twenty houses survived. In the end, 85% of the town was destroyed. That’s why the discovery of Poore’s glass plate negatives was so important. Some of Poore’s negatives had been turned into postcards. Brad set out to update those by
colorizing them. In so doing, he got excited when he placed two of the cards together and created a street view of the village prior to the fire. A week after the fire, Jerry Cooke, a photographer on assignment from Collier’s Magazine, visited the town to document the devastation. The Brownfield Historical Society, with grants from The Stephen and Tabitha King Foundation, The Clarence E. Mulford Trust, Carol Noonan, and many donations, was able to purchase over one hundred of Cooke’s negatives and prints recently. The works by Poore and Cooke provide a look at the before and after of the event that changed the character of town. An original history of Brownfield had been published in 1966. Since then, the Brownfield Library’s board of trustees have had it printed several times and sold the book, referred to as the Teg book, for a fundraiser. William Teg was one of the many compilers. But what Brad realized was that as stories of town had been passed down from one generation to the next, the details changed but didn’t always agree with those in the Teg book. To that end, extensive research was required in order to update the text and photography, and produce a version that turned out to be more than a revision, but rather a totally new book with stories about the fire, its survivors and those who came from all over the country to help the town rebuild. Working on the book project became an
art form for Brad as he began to unearth information much the way an archeologists digs into the past. “You don’t know where you are going,” he said, “but know where you are when you get there.” His detective work on verifying stories, such as one about Elijah Bradbury who was said to have killed a bear and two cubs according to an 1858 publication, required visits to the University of Maine, the Maine Archives in Augusta, and even Dartmouth College, in order to connect the dots. Equally valuable was the Bridgton News’ online archives located on the Bridgton Library website. Another source included Eli Bean’s diaries, which had been donated to the Maine Historical Society by the Springer family in the 1930s—fortunately since they would not have survived the fire. While the Teg book included much of the local genealogy, the book Brad has produced includes more of the anecdotal stories he’s uncovered. Some are the stories of people who either visited or got their start in Brownfield. As Brad has slowly made his way through the town in recent years, he’s made more discoveries, some of which come from walking through cemeteries. “In the Pine Grove Cemetery,” he says, “it’s obvious that a lot of young women died during childbirth. There were also deaths from Typhoid and Scarlet Fever. As I walk through the cemeteries I can piece stories together, and tell who the wealthy people were based on their monuments.” “My hope is that the book will put things in context,” says Brad, “and readers will get a better idea of who our neighbors were and are. And what it took to get them through,
especially following the Fire of 1947.” The book, Brownfield Maine, A History, is being published by the Brownfield Historical Society. Its aim is to provide readers an engaging array of historical accounts and images of the town’s remarkable story. All proceeds will benefit the Brownfield Library and Brownfield Historical Society. In the end, Brad has a deep compassion and appreciation for his working class town and all who live there. He still hears references to Brownfield as a place of poverty, but knows first hand the richness of its people and its history. R Original black-and-white images for this article were taken by Granville Poore and are reproduced courtesy of the Brownfield Historical Society. Colorized images are from glass plate negatives of Mr. Poore’s photographs, owned and graciously lent by the Penobscot Maritime Museum in Searsport, Maine.
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Kitchen Essentials by perri black
I
love to cook, so do my friends Deborah, Dianne and Laurie—and we all love to eat. We are not trained chefs but, according to some people we have fed, we are very good home cooks. At any rate, our food and dinner invitations are rarely refused and, to date, we have not contributed to any food-related illnesses or deaths. Our cooking has evolved over many years in a variety of kitchens, countries, and situations. We have all experimented with a wide range of techniques, cuisines, and ingredients and, over the course of time we have each come to rely on certain tools that are essential to our culinary endeavors. These tools are very important; we use them all the time and, in some cases, would grab them (along with pets, family photos, passports, and original artwork) before running out the door to escape from a fire (but there I may be speaking for myself). We all agree that sharp, good quality knives are non-negotiable for any cook. I once read that in China it is a great compliment to say the knives in a person’s kitchen are sharp. In fact, the first serious cooking
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tools I ever bought were three Sabatier carbon steel knives of varying sizes, which I still use today, despite the difficulty of keeping them rust-free. It is a given that sharp knives are essential in any kitchen, but what other items do we find indispensable, and why? Deborah’s favorite kitchen tool might become even more well-seasoned if she left it behind when rushing out the door to escape a fire. “Hands down, my favorite cooking tool is an old-fashioned, cast iron skillet. I love it because it works on the kitchen stove, in the oven, on a campfire, and in a home hearth—turning many meals into one-potters for the busy cook, camper, or ice-storm survivor who has lost power but has a stack of wood and a fireplace. You can buy cast iron skillets at any hardware store, but if you are lucky enough to find one at a yard sale or antique shop, even better. The value of a cast iron skillet is in its ‘seasoning,’ which comes from cooking many meals over time. It takes time to properly season a skillet and wellseasoned iron cookware is a treasured heirloom the world over, passed on from one cook to another. The skillet I use most is 11 inches in diameter and belonged to my mother, who probably inherited it from her mother. At one point, it was the only pot I owned, which is how I discovered its many uses—making hamburgers and shepherd’s pie, steaming corn, poaching fish, sautéing vegetables, roasting a whole chicken, baking upside-down cake, and even boiling spaghetti! At one point I used it to make popcorn, although the success of that experiment was questionable. And cast iron skillets make for easy clean up. Never use soap; simply scrub with hot water and a strong brush until the surface is clean. After washing, place it on a burner over high heat to dry, then remove from the heat, tip in a drop of olive oil, and rub it with a paper towel until the surface is dry and glistening. Now it’s ready for the next culinary adventure. This is one of my favorite quick skillet meals for lunch, or any time, really.”
deb’s eggs in green nests
Olive oil Dark leafy greens (kale, spinach, arugula, beet greens, etc., singly or a mix), washed, rinsed, and slightly damp 2 small garlic cloves, slivered or minced Salt and pepper Eggs, one per “nest”
Grated cheese (Asiago, Parmesan, sharp cheddar, or whatever is on hand) Preheat the oven broiler. Warm a few teaspoons of olive oil in a cast iron skillet over medium heat. Before adding the damp greens to the skillet, chop large leaves for faster cooking. Sauté greens until slightly wilted. Drizzle with a bit more olive oil and add the garlic, salt, and pepper to taste. Stir a couple times for a minute or two until garlic becomes fragrant (not brown) and greens wilt a little bit further and turn dark. Take pan off heat and push greens into little “nests.” Make a hollow in each “nest” and crack an egg into each one. Sprinkle grated cheese on top of each egg, then slip skillet under the broiler and cook until eggs are done to your liking. Taste for seasoning and serve with toast or crusty bread. Of course, eggs for a group can be broiled on a mess of greens not pushed into nests for a beautiful rustic presentation on the table. There are lots of variations of this dish from all over the globe. Try eggs on a pile of braised tomatoes with fresh basil (France) or multi-colored peppers spiced with cumin (Middle East). Onions and garlic are always welcome in any version. Dianne says her favorite tools—a vegetable brush, vegetable peeler, and box grater—aren’t necessarily about the specific utensil so much as their function. “I use the vegetable brush daily, either for cleaning just-picked vegetables or taking them from storage. I don’t wash carrots, potatoes or beets when I store them so they
need to be cleaned before using. I do like my straight Oxo vegetable peeler. The Y-shaped peelers are super sharp, but only last so long. My husband, Harold, prefers to use my old, inexpensive peeler that I bought when I was in college. We eat a ton of potatoes— straight from the garden in summer and from storage year-round. I definitely peel them this time of year instead of just washing them when they’re dug out of the garden for fresh eating. The six-sided grater is one that Harold had when he was a bachelor before we merged kitchens. I was fascinated by it and continue to use it to this day. This potato pancake recipe is one of my favorites that involves all my essential tools.”
potato pancakes
Adapted from Smitten Kitchen online 1 large baking potato, peeled 1 small onion, peeled 1/4 c all-purpose flour 1 tsp salt Freshly ground black pepper 1 large egg Chopped parsley Peanut oil for frying On the large holes of a box grater (you could also use a food processor), coarsely shred the potato and onion. Transfer to a colander and press until dry or wrap in a piece of cheesecloth and squeeze as dry as possible. Let stand for 2 minutes, then squeeze or press again. In a large bowl, whisk flour, salt, pepper, and egg together. Stir in the potato and onion until all pieces are evenly coated. Mix in parsley.
Heat oven to 175˚F. In a medium skillet, heat 2 tablespoons of oil until shimmering. Drop packed tablespoons of the potato mixture into the skillet and flatten with the back of a spoon. Cook the potato pancakes over moderately high heat until the edges are golden, about 90 seconds; flip and cook until golden on the bottom, about 1 more minute. Drain on paper towels, transfer to a plate and put in the oven to keep warm. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. Serve hot and devour! While Deb, Dianne, and I cherish tools we’ve had for a long time, Laurie counts a relative newcomer among her favorites. “A bamboo steamer is one of those kitchen tools you might not think of as essential—until you’ve tried it and find yourself using it on a near daily basis. A friend gave me a 10-inch, two-tiered version as a gift a few years back. To be honest, it sat in the cupboard for quite some time before I had occasion (or dared) to use it. The reason was Maine shrimp season, which has sadly been closed these past couple of years. I had clipped a Mark Bittman recipe for Shrimp and Cilantro Shu Mai from The New York Times and thought it the perfect excuse to finally christen my bamboo steamer. Suffice to say, it did not disappoint. Since then, I’ve made other dumpling recipes to see me through shrimp scarcity, but the one that follows will always be my first and favorite. To get started, add an inch or so of water to a wok (another kitchen essential), bring to a boil and then reduce to a simmer. Line the bottom of one or both tiers with parchment paper and arrange up to a dozen dumplings per tier so they are not touching. Cover the steamer, place it over the simmering wok and in minutes you’ll have perfectly cooked dumplings, vegetables, fish . . . you get the picture.”
shrimp and cilantro shu mai
Mark Bittman, cooking.ntyimes.com ½ c soy sauce 1 tbsp. rice wine 1 tbsp sesame oil 1 tbsp minced fresh ginger ½ pound peeled shrimp (preferably Maine) ½ to ¾ c fresh cilantro leaves ¼ c roughly chopped scallions, white parts only 10 to 12 wonton wrappers Juice of 1 lime Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp,
half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl, and stir to combine. Place a wonton wrapper on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed at the top, which is what makes it a shu mai dumpling. Put as many dumplings in the steamer as you can fit in a single layer and cover with the lid. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Add the lime juice to the remaining soy mixture to make a dipping sauce to accompany them. Making soup is my thing—it is a passion as well as a meditation. I love experimenting, being creative, and making something delicious out of ingredients often overlooked or thrown away. There is something magical about the process. My must-have kitchen tools are a soup pot, my favorite wooden spoon (that I would grab while fleeing a fire), and a hand-held immersion blender. I confiscated the soup pot from my mother, who acquired it on a trip to the Czech-German border in the late 1970s. I love its air-brushed, red-orange enamel finish and distinctive bell shape, which is very good for making soup—something about the curve creating a circular motion of steam that benefits the simmering. I was given the oversized wooden spoon by a British friend in Viet Nam. At first glance it is nothing unusual, but it seems to possess a mystical quality that makes any soup it stirs taste special. I reserve it exclusively for making soup and it always reminds me of my life in Hanoi. The immersion blender can be bought just about anywhere—I think the one I have now came from Renys.
perri’s curried cauliflower soup
3 tbsp butter 2 tbsp canola oil 1 medium-sized onion, chopped 1 large leek, washed thoroughly and sliced into rounds 1 medium-sized carrot, sliced 2 cloves garlic, minced continued on page 24
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continued from page 23
1 large head of cauliflower, separated into florets 2-3 potatoes, peeled and diced Salt and pepper to taste 6 c (maybe more) chicken or vegetable stock (preferably homemade) or water 1-3 tbsp mild curry powder Chopped scallions, parsley, or chives (or a combination) for garnish Heavy cream, sour cream, plain yogurt, or coconut milk (optional) Melt butter with oil in a soup pot over medium heat. Add onion, leeks, and carrot – cook until onion is translucent and leeks are soft, about 5 - 8 minutes. Add garlic and cook another minute until fragrant. Add cauliflower, potatoes, and 1 tablespoon of curry powder, stir a few times to coat, then pour in 6 cups of stock or water. Bring to a boil, add some salt and pepper, reduce heat, and simmer 30-40 minutes until all vegetables are soft. Turn off heat and let cool slightly. Puree soup in a blender or use a hand-held immersion blender. Return soup to pot (if using regular blender) and add a little more water or stock if it seems too thick. Taste and add salt and pepper if necessary. Turn heat to medium low and add remaining curry powder, a tablespoon or teaspoon at a time, stirring and tasting after each addition until desired flavor is achieved. Let soup simmer another 10 minutes until heated through. Let rest 5 to 10 minutes if serving hot or chill if serving cold. Before serving, add a tablespoon or two of cream, sour cream, yogurt, or coconut milk if desired, and garnish with chopped scallions, parsley, or chives. R
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by laurie lamountain
T
he prospect of a plastic-free home may seem impossible, but if you’re like me, you have a twinge of conscience each time you throw another piece of plastic into the recycle bin. Where does it end up, really? While it may not be possible to completely eradicate plastic from your purchases, there are several things you can do to reduce your use of it.
1 Switch from plastic to glass food storage containers. The benefits of this tip are three-fold. You’ll save money in the long run because glass containers will last indefinitely. You’ll have avoided adding a considerable amount of plastic waste to the planet. You’ll have avoided the potential health risks associated with storing food in plastic, especially if you reheat your food in a microwave oven.
2 Buy in bulk. Packaging accounts for a huge amount of plastic waste, as well as its attendant cardboard. Using paper bags for bulk items and transferring them to glass containers at home is an excellent way to cut down on packaging waste AND save money.
3 Be a savvy consumer. Packaging is marketing. If you’ve ever wondered why a one-ounce jar of face cream is packaged in molded synthetic and placed in a cardboard box, you probably figured out that it’s to make your purchase seem more substantial. Problem is, it’s still only one ounce of product—plus a lot of waste. Choose products that aren’t trying to put one over on you. If we all made better consumer choices, manufacturers might think twice about their packaging methods.
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Keep the recycle bin in a place you have to get to. It may sound counter intuitive from a recycling standpoint, but if you’re making multiple trips to the recycle bin, it will inform you about what you’re putting in there.
5 Grow your own. I love Olivia’s organic greens, but those containers! If you can’t grow your own greens, the good news is that local farmers are offering more yearround produce. A kitchen herb garden is another great way to avoid packaging that is much less expensive than purchasing packaged herbs.
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Keep a handy supply of reusable cloth grocery bags in your car. This one should be unnecessary by now, but I’m still amazed when I see people leaving the grocery store with their carts piled high with plastic bags. My hope is that the U.S. will follow the lead of many European countries and start charging for bags. Ireland was one of the first to charge for plastic bags (about a quarter apiece). Revenue generated from the Plastic Bag Environmental Levy goes into an environmental fund used to support waste management, litter and other environmental initiatives.
10 Cook. Processed food is not only not as good for you, but it comes with a lot of baggage (literally). Lunchables are one of the most egregious examples of packaging waste I can think of, but there are countless processed foods out there that contribute to the waste stream. Consuming healthy meals that you’ve prepared yourself is not only better for you and your family, it’s better for the planet. R
6 Choose wooden toys over plastic. Melissa & Doug (headquartered in Connecticut), Bella Luna Toys (made in Maine) and Vermont Wooden Toys are just a few of the companies that make wooden toys for tots. An added benefit: if you buy from them you’re supporting a homegrown business.
7 Buy refill sizes when available. Did you know that Mrs. Meyer’s liquid soap can be purchased in larger size bottles so that you can refill your soap dispensers? It’s still plastic, but you’ll be disposing of fewer containers and the three minutes it takes to refill will end up costing you quite a bit less. If you want to avoid plastic altogether, good ol’ bar soap is still an option. 8 Switch from plastic wrap to waxed paper and reusable cloth produce bags. And even though they’re plastic, Lily Pad suction lids are a great alternative to plastic wrap because, unlike a piece of plastic wrap that gets jettisoned into the trash after one use, they’ll last indefinitely.
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The Socially Conscious Social Consumer by laurie lamountain Krista’s Restaurant in Cornish.
Chain restaurants were largely unaffected by the ratings, while the greatest effect was shown for independent restaurants. It makes sense . . . are you really going to research and rate a McDonald’s on Yelp?
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estaurants don’t always get it right, but what’s the right way for customers to react? Do you take it up with your server at the time, or take it out on them later online? I’m guessing most restaurant owners would prefer the first course. In fact, here’s how Natalie Spak of The Oxford House Inn expressed her preference for the opportunity to deal with an unhappy customer on site: “It allows us to keep improving and hopefully not make the same mistake twice, especially when it seems the unfortunate trend these days is to go right to TripAdvisor or Yelp, without ever talking to the restaurant directly when there is an issue!” There is, of course, a consumer advantage to previewing what others have experienced at a restaurant you’re considering, but there is a dark side to online reviews that can really hurt small businesses. Allowed to hide behind the relative anonymity of the internet, it turns out people are not always kind or courteous. Everyone is entitled to an off night.
Most local restaurants serve more people in the summer season than in the other three combined. And while the dining room may reflect a laid-back atmosphere, the kitchen is a hive of controlled activity. On a busy summer night, Jimmy Burke at Vivo will plate as many as 260 meals between the hours of 5:00 and 9:00. Do that seven days a week for several months and there’s bound to be a snafu or two. The fact that it’s the exception, rather than the rule, should be taken into consideration. Did you let your server know there was a problem? Or did you eat a meal you didn’t like and then unload on them online afterwards? The problem with the latter approach is that you didn’t give the restaurant an opportunity to fix what you perceive as a mistake. In an independent study to learn how relevant online customer reviews are and how they affect businesses’ bottom lines, the author noted that “chain restaurants, in
particular, were largely unaffected by the ratings, while the greatest effect was shown for independent restaurants. “It makes sense. I mean, are you really going to research and rate a McDonald’s on Yelp? Unfortunately, independent restaurants have a lot more to lose from a bad or unfair review than does a multi-national chain. Independent restaurant owners don’t have the luxury of big-budget advertising to compete with bad press. Overall Yelp ratings are based on the average number of stars reviewers assign. Depending on population density and time of year, an establishment may not get a lot of reviews, which means the few they get have an outsized influence. If you like the diversity and originality of dining at independently-owned restaurants, you might consider this before you air your grievances on line—where it’s next to impossible to get rid of them. This is not to say, if there’s a legitimate gripe, that other consumers don’t have the right to know. But if you’ve given them one star because you were told there would be an hour wait on a Saturday night in August, you may be unfairly affecting their overall rating because of something they can’t control. It’s a little like road rage. If we allowed a beat before venting anger at a stranger, who quite possibly made an unintentional mistake, there’s less chance of a volatile exchange. “Restaurants are a classic example in economics where the consumer has to make a decision based on very little information,” says the author of the above mentioned study. It’s true. My mother lives in an area of Florida where independent restaurants are in short supply. I’m not about to venture out on those roads without some assurance that it will be worth it. It’s for this reason alone that I rely on Yelp. If the menu and overall rating doesn’t decide it, I’ll occasionally peruse the reviews. An advantage to Yelp is that is requires reviewers to create publicly available profiles. Holding users accountable for their reviews translates to improved content quality, which is good for both Yelp and the people who rely on it. Love it or hate it, the internet is here to stay. It would behoove us all to use it with the same courtesy and respect we would extend face-to-face. That said, the next time you have an issue with a restaurant, let the server or owner know. If they’re not willing to fix or compensate for it, you then have the option to inform others of your experience. Chances are, though, they’ll appreciate and honor the opportunity to do right by you. R
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