Bethel Living Magazine, Issue #53 Oct / Nov '22

Publisher’s Note

Fall is my favorite season, no doubt about it. Celebrating the harvest, kindling the first few fires, pulling on a cozy sweater and taking in the splendor of peak foliage resonates like the triumph of a job well done. Pick up some cider and take a drive through the mountains — now is the time!

In this issue read about Sunday River’s new efforts to support their employees, check out Frank Caruso’s gorgeous charcuterie boards, learn about Meryl’s genuine Farmto-Table Dinners and welcome Alex to Sunday River Brewing and John to the Bethel Area Chamber. Good things are happening here in Bethel!

As always, I am thankful to my support team. My production team is wonderful, as are my advertisers and readers – you make knocking together this magazine a joy, not a task.

Laurie Ann Knowles PUBLISHER

Bethel Living is trademarked and owned by Laurie Ann Knowles. All rights reserved. Re production in whole or in part without written permission is prohibited. Bethel Living is made possible by the participation of our advertisers. We offer them our thanks and ask you to consider them first when patronizing businesses in the Bethel, Maine area.

Cover photo supplied by: Ricardo Gomez Angel

Features Editor: Nate Scott

Graphic Design: Ben Bruno and Laurie Ann Knowles for Royal River Graphics

www.royalrivergraphics.com

Bethel

Improvements for Employees at Sunday River

by Meryl Kelly

Flashback to January 2020. Sunday River is making record profits. The resort is bustling with changes to the leadership structure. The ambitious Sunday River 2030 Plan is announced as a decade-long blueprint for sustainable growth and investment aimed at making the resort more competitive with other recreational alternatives. The pillars of this plan: resort wide infrastructure expansion and upgrades to enhance year round recreation, a focus on increasing real estate opportunities on and around the resort, an emphasis on

building community and creating sustainable systems to carry the resort into the future. But as we now know, plans made during early 2020 were hijacked by one large unforeseen calamity.

As part of the 2030 Plan long-time General Manager and President Dana Bullen shifted his focus solely to big picture initiatives and Brian Heon was hired to oversee daily operations. Within four days of settling into his new office, ski resort operations were suspended by the mandated closure of non-essential businesses.

Sitting masked across from a befuddled team of legendary ski industry leaders and dedicated management Mr. Heon came to know the coronavirus as the great equalizer. Clouded with much uncertainty it became clear priorities had to change. The most obvious of which was that Sunday River has to do more to support its’ Team. “It just comes back to the people” was Brian’s biggest take away from this initial meeting. “We needed to figure out a way to take care of the team because if we lost them then everything fails. You can build

all the trails that you want but if you don’t have good people to run the resort, it’s all for naught.” The success of the 2030 Plan hinges on the building of community and the times, more than ever, called for direct and tangible action

Sunday River has always offered benefit staples; season passes for skiing and golf, pro deals, team member discounts and, for full-time year-round employees, health insurance and retirement packages. But as Communications Manager Abby Borron relates, “In this

Photo Credit: Matt Stagliano for Stonetree Creative

“ THE CORONAVIRUS HELPED CLARIFY PRIORITIES. SUNDAY RIVER IS NOW DOING MORE TO SUPPORT ITS’ TEAM.

day and age these offerings are simply not enough.” Movie tickets, gift cards and farmer’s market coupons are all well and good, but the businesses that are rethinking their approach to the responsibilities of employment and aligning themselves with the needs of their workers are the ones that will flourish.

Two important issues for many of the staff at Sunday River are access to affordable day care and economical housing. To address the first concern Someday Bigger Daycare is expanding its space, allowing greater access to discounted childcare for team members. Subsidized employee housing opportunities have increased also, and will continue increasing each season. Current options

include 217 communal style beds with shared kitchen and common space in the on-mountain ski dorms, plus communal living space at the Mountain Village Lodge and in the former West Bethel Hostel —which has some private units also. For those less keen on communal living, there are apartment options geared toward young professionals. Currently, SR is working through the final stages of acquiring a new property in Rumford that will include multiple private units — in addition to a large house in Hanover which is already in use.

To help team members without vehicles, Sunday River is in the tail end of securing funds to purchase 5 small buses (1 of which is electric) tasked entirely with transporting

Sunday River’s Sustainability Plans

At a time when environmental changes are threatening the snowsports industry it’s important for a company engaged in outdoor recreation to do its part by curtailing its own ecological impact. With the goals of Sunday River 2030 in mind, a full time Sustainability Coordinator was hired for the first time at the start of 2022. Kate Matthews started her position mid-season inheriting a waning composting program, the start of some new initiatives and a seat on the Boyne Sustainability Council, which bands each of the Boyne properties together to increase the creation and implementation of innovative green policy. Though she is still in the infancy of her tenure Kate is already holding many irons in the fire. With encouragement from management, she has strengthened the recycling program by partnering with companies such as TerraCycle, which recycles snack wrappers into benches and park features. The mountain has recently partnered with Hannaford to recycle all plastic packaging. Motion sensor thermostats have been installed on a trial basis and have already shown measurable energy savings.

A focus has been placed on securing more ways to use renewable energy. The mountain has plans to construct 5 more EV charging units with a commitment to increase those numbers in the future. With support from others Kate has also spearheaded several company wide clean project days which challenged employees to partake in a variety of tasks to increase sustainability. Notably, ForeverProject Day was pitched to the Boyne Sustainability Council and is now being implemented at all Boyne affiliated properties as an annual event. With Kate’s guidance Sunday River will continue to position itself to set the tone for its counterparts within the Boyne family and in the greater ski industry.

employees to and from work. The next stage will be designing routes to service the greatest number of employees. This opens the mountain up to a new pool of job seekers who might otherwise struggle to settle into our rural area. When the burdens of housing, transportation and child care are shared between employer and employee both sides gain stability, a keystone to corporate and personal well-being. For more than 50 years Sunday River Ski Resort has provided not only employment but a central rhythm to our small mountain towns. The seasons, our businesses, and our people, all moving to its steady beat. Efforts to better the lives of their employees and ensure the sustainability of the resort will undoubtedly have a lasting impact throughout the region.

In Dr. Tony Baron’s book, The Art of Servant Leadership , he writes, “Rarely does anyone change because of information sent to the head. But if you can reach down fifteen inches to the heart of a person, then it becomes a mandate, a mission, and a cause that builds momentum.” Covid moved the needs of employees down

fifteen inches. With thoughtful reinvestment into their Team the community at large can recognize the Resort’s extending rhythm as a heartbeat once more. v

Frank Caruso and Belleau Wood Designs of Gilead

When Frank Caruso needed a name for his woodworking business, he wanted a name that reflected his Marine Corps heritage and love for woodworking. He decided on Belleau Wood, a famous Marine battle of WWI. In March 1918 the German army undertook a series of offensive thrusts along the Western Front that brought them to within 60 miles of Paris by the beginning of June. The Allies, quite alarmed by this urgent threat, rushed substantial forces into the breach to stop the enemy’s progress. When the 5th Marine Regiment of the US Army arrived at Belleau Wood — the sector they were assigned to defend — a French officer advised them to retreat. In what became an illustrious Marine Corp quip, company commander Lloyd Williams replied, “Retreat? Hell, we just got here!”

the American Embassies in Moscow, London, and Managua, and has worked operations in Central America, Italy, Spain and Turkey. He has stood on the soil of 25 different countries.

After retiring, the Long Island, NY native and his wife Leann, from Rhode Island, were searching for a place around North Conway, NH, but couldn’t find what they wanted. By expanding their search slightly they found the perfect spot to retire, settle down and enjoy life in a slower lane: Gilead.

Well, Frank didn’t just get here — he moved to this area in 2011 — but he is within 60 miles of Paris (ME) and he is, obviously, proud of his service with the Marines, during which he was fortunate enough to see much of the world. He was in Saudi Arabia and Kuwait during the first Gulf War, served on Embassy Duty at

Frank dove into woodworking after he left the Marines, slowly expanding his shop to include a router, a bandsaw and many different sanding machines while he made furniture and other items for friends and family. Until two years ago he’d never made a charcuterie board. At Leann’s request an impressive board was designed and created; she was so dazzled that she encouraged him to make some to sell. Many of his boards have a Maine theme with inlays of the state outline and/or various native wildlife. Bowtie joinery prevents the wood from splitting and the smooth polished finish is treated with food safe oils — no stains or toxic finishes. He purchases many exotic woods from Rare Woods USA in Mexico, ME and Goose Bay Sawmill & Lumber in Chichester, NH. Frank exhibits at a few craft shows each year and since charcuterie boards are currently so popular the sawdust in his shop lays deep as he tries to keep up with demand!

After traveling the world Frank chose Gilead as a new home. We get it, Frank, living here is a beautiful thing. v

And Poison Fell From the Sky

Article by Meryl Kelly

No one likes an assertive woman. It’s a concept well ingrained into the female gender. It’s best not to cause a scene, to make a fuss, to call abuse, abuse. On November 8th, through Islandport Press Publishing, MarieThèrése Martin of Rumford, Maine will release her memoir “And Poison Fell From the Sky” reflecting on a life forged in bringing light to the shadows. MarieThèrése, who goes by Terry, was a pivotal character in Kerri Arsenault’s critically acclaimed investigative memoir, “Mill Town,” as well as a consistent driving force behind the decades long fight to hold Rumford’s Paper Mill accountable for release of toxins which she and her late Husband Dr. Edward “Doc” Martin found to have precipitated countless cases of disease and cancers throughout the Rumford Region. More than just a one-note character this book will give you a peek behind the curtain into the tumultuous life of a woman whose love and determination are consistently challenged by the constructs of power present in far too many women’s lives’. Her story is not just a tale of abuses of those in power but a reclaiming of her own voice and an offer to take a glimpse into a time in history where women were meant to endure not advocate. She writes earnestly about the dire effects the mill’s toxic legacy had on the residents of Rumford while vulnerably mining the emotional landscape of exile and abuse brought on not only by the very neighbors she was fighting to protect but the husband she had long fought beside. A woman before her time, Terry and a small group of area medical professionals and advocates tirelessly raised awareness and collected data. Her Memoir acts as a guiding light and encouragement to speak truth in every part of your existence and to not let your demons set you off course from doing what your inner voice demands of you, even if that means challenging a Goliath whose monopoly over the economic vitality of your own home casts you as outlyer and social pariah. v

Photo credit to Dominique Bayerdorfer

Emily Delamater Photography

Bethel

Meryl Kelly and Her

FARM-TO-TABLE DINNERS

Farm-to-Table — before it became a social movement it was just a description of how most people in rural areas sourced their food. The social movement aspect arose well over a decade ago when stakeholders in the food industry — farmers, restaurateurs, writers, environmentalists and others —,coalesced around the proposition that there are societal benefits when people preparing and serving meals buy food directly from the producer. And, as with any social movement, the original idea has now been expanded upon, lionized, reformulated, denounced, coopted, redefined and sometimes intentionally misrepresented in ways that have obscured the original simple concept. But not in Meryl Kelly’s world.

In Meryl’s world the tables and the people come together at the farm to eat and, just as importantly, connect. In her world food is community and inclusiveness is a given.

Meryl grew up in South Paris/North Norway and is an Oxford Hills High School alum from the class of 2007. At age 14 she started cooking and has not stopped since. Her background in the food industry started with studies at the Oxford Hills Tech School Culinary Arts Program, working at various restaurants in the Oxford Hills Area throughout high school. She was given more formal training at the California Culinary Academy in San Francisco, leading to a stint working at Jardiniere, Chef Traci Des Jardin’s fine dining establishment in the Arts District of SF where she was first introduced to the Slow Food Movement and a Farm-to-

Table style of cooking that would remain a touchstone of her own style throughout the rest of her career. In 2010 she returned to Maine, where she worked running a summer camp kitchen as well as a slew of other jobs before eventually landing in Bethel. Meryl jumped in early with Amy Scott and a small group of others to work on The Local Food Connection, a community partnership connecting a variety of stakeholders to the goal of creating robust and sustainable food systems within the greater Bethel area. She also supported Melissa Prescott’s GOT Farms project while completing two years as an Americorps Representative at Telstar Middle and High School. Finally, Meryl landed at SAaLT Pub & Libby’s Bistro in Gorham, NH in 2016 where she worked in “Front of House” but was influenced greatly by mentor and Chef Liz Jackson. One day Liz catered a gathering at the farm of one of her purveyors and Meryl had her “AH HA!!” moment.

To support the local food scene by connecting all the parts in one dining experience is Meryl’s dream and Farm-toTable Dinners hosted at the farm was her clear goal. In 2019 she left SAaLT to forge her own path. Working under the name Parea Kitchen & Catering, Meryl began to host small dinners and deliver ready to eat meals during the start of the pandemic. The word Parea is Greek, meaning “a group of friends who gather together purely for the enjoyment of each other’s company to share experiences in life, their philosophies, values and ideas and to celebrate the simple things”. The meaning

for her has remained a reminder of her goals: Farm-to-Table Dinners at farms, a dream that became a reality this past summer when she hosted dinners with four Bethel farms; Howe Family Farm, Morning Glory Farm Maine, Chapman Brook Farm, and La Ferme in what is best described as table-to-farm! Dining on tables built by the Congo Craftsmen, that actually fit in Meryl’s car, 20 guests at each event were served coursed out family-style meals as close to the source as possible. Prices ranged from $70 to $110 per person with two seats at each dinner sponsored by The Local Food Connection for folks who might not normally offer themselves the opportunity to attend such an occasion. Meryl is currently brainstorming ways to make the price more affordable in order to attract a more representative crosssection of the community. It is Meryl’s opinion that around a dinner table is the perfect place

for folks with different perspectives to engage in thoughtful face-to-face conversations and that most of the time this exchange tends to highlight our common grounds as opposed to that which divides us.

After the success of the past summer one more dinner has been added to the calendar with Annete Cochran of No View Farm on October 28th celebrating the end of harvest with cozy soups and sandwiches to warm bellies and bodies. Ticket information will be released at the beginning of October on the Food Sovereign Bethel Facebook page.

Next summer/fall there will be 6-8 dinners from July to October. Parea Kitchen & Catering also offers their services for small gatherings of up to 20 participants — for family events, small business events and the like. v

Macs Car Wash

Bethel residents rejoice - Mac's Car Wash, Bethel's most innovative car wash experience, is OPEN and ready to serve you! This facility features brand new equipment from Oasis, the makers of the fastest touch-free car wash in the U.S. They now offer the greatest car wash technology from sensors that detect your vehicle's position to dual arms and overhead sprayers that guarantee full coverage. And the best part? No guide rails which means no accidental damage! Your vehicle stays safe and sound throughout the entire wash cycle, whether it's a small car or an extended cab truck.

But what about those extra car wash add-ons? Mac's also offers a triple foam polish, tire cleaner, and a clear coat protectant to preserve your vehicle's finish. If that's not enough to get you excited, the entire process takes just two to five minutes, depending on the wash cycle

you choose. Prices start at $10 for a basic wash and go up to $18 for their top-of-the-line package - with both cash and credit cards accepted. In addition, the top three wash cycles come complete with four new high-velocity dryers to ensure your vehicle is dry when you leave. And for those concerned about salt removal this winter, they provide a stationary undercarriage blast on the top two packages to remove all that destructive salt and grime build-up under your vehicle.

So the next time your ride needs a wash, stop by Mac's Car Wash and experience the quickest way to keep your vehicle looking its best! They are located at 14 Cross Street, between Western Maine Supply and Kowloon Village, and are open 24 hours a day, seven days a week, for your convenience.

Fall Recipes

Butternut Squash Casserole

INGREDIENTS

• Nonstick cooking spray

• 1/2 lb. thick-cut bacon, sliced 1” thick

• 1 (2-lb.) butternut squash, peeled, seeded, and cut into 1” pieces

• 1 medium yellow onion, finely chopped

• 1 leek, halved and sliced 1/2” thick

• 3 c. roughly chopped kale (from about 1 bunch)

• 2 cloves garlic, thinly sliced

• 2 tbsp. chopped fresh sage

• 2 tbsp. fresh thyme leaves

• 2 tsp. kosher salt

• 1 tsp. freshly ground black pepper

• 1 c. fresh or shredded mozzarella

• 1 c. shredded sharp white cheddar

• 1/2 c. panko bread crumbs

• 1 tbsp. dried Italian seasoning

• 1 tbsp. extra-virgin olive oil

PREPARATION

1. Preheat oven to 400°. Coat a 13”-by-9” baking dish with nonstick spray.

2. In a medium skillet over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes.

3. Transfer bacon and 2 tablespoons bacon fat to a large bowl. Discard remaining bacon fat or save for another use. Add squash, on ion, leek, kale, garlic, sage, thyme, salt, and black pepper to bowl. Toss to combine.

4. Arrange vegetable mixture in an even layer in prepared dish. Bake until a knife easily inserts into squash, about 30 minutes.

5. Top casserole with mozzarella and cheddar in an even layer. In a small bowl, mix panko, Italian seasoning, and oil, then sprinkle over cheese.

6. Continue to bake until cheese is melted and bread crumbs are golden brown, 10 to 15 minutes more.

Photo Credit Lucy Schaeffer Photography

INGREDIENTS

• 1 large sweet potato, peeled and cubed

• 2 apples, sliced

• 2 tbsp. olive oil, divided

• 1 tbsp. chopped fresh rosemary

• kosher salt

• Freshly ground black pepper

• 6 bone-in, skin-on chicken thighs, trimmed

• 2/3 c. apple cider

• 2 tbsp. honey

• 1 tbsp. grainy mustard

• 1 tbsp. butter

• 3 rosemary sprigs, for skillet

Recipe Credit: Delish.com

PREPARATION

1. Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.

2. In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.

3. To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly, then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.

4. Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

5. Serve chicken and potatoes with pan drippings.

Sunday River Brewing Co. welcomes Alexandra Turner as New Head Brewer

Hailing from Chicago — the daughter of a Haitian mother and an American father — Alexandra “Alex” Turner studied to be an athletic trainer in college but decided that she really, really liked beer better. A job working as a hostess, server and baker at Revolution Brewing in Chicago gave her time to quiz one of their brewers about the process. Her insatiable curiosity convinced the brewer to point her in the direction of a nearby internship. And just like that, Alex jumped into a new career. All things beer make Alex happy — from books to podcasts to production, all the way to packaging and cellaring. Between Chicago and Maine she spent time in Colorado churning through at least 2 other breweries — including the well known Pikes Peak Brewing.

Now, at age 31, Alex has secured a scholarship from the Michael James Jackson Foundation to further her brewing education. Jackson, who died in 2007, helped launch the craft beer movement in the United States and worldwide, publishing many essential books which have been translated into 18 languages. The Foundation offers funding and technical education and career advancement for black, indigenous and people of color in the brewing and distilling industries. Alex is using the money to take courses in advanced brewing theory at the Siebel Institute of Technology. Garrett Oliver, Brewmaster of Brooklyn Brewery and a force within the industry supported Alex in applying for the scholarship and tipped her off to the open head brewer position at Sunday River Brewing.

During the transition former Brewmaster Stoo Mason has been a tremendous support for Alex. Although he moved on to work at Big Day Brewing in Gorham, NH he still helps out occasionally at SRBC. The new owner of Sunday River Brewing Co., Michael Boland, is very thankful for the high standards and quality products Stoo has created. “Thank goodness Stoo agreed to stay on for the beginning of my tenure as owner of the Sunday River Brewing Company. I don’t think there’s a calculator that can count the number of happy guests with delicious pints that have come through SRBC over the last 30 years, with the vast majority of them having been made by Stoo.” Towns need lots of good folks to create the sense of community that we all value – bakers, teachers, health care workers, first responders and of course a good brewer or two. Wasn’t SRBC fortunate to have had Stoo for so long!

Alex likes the people of New England so far, but what really drew her was the superior water. She belongs to The Pink Boots Society, an international non-profit organization which supports women working in the brewing profession, especially in creating craft beer. We all hope Alex sticks around a long time to make her mark on New England brewing from the little town of Bethel. v

LOCAL Events

October November Events

Sept. 29-Oct. 1: 32nd Maine Mountains Jeep Jamboree. Our chal lenging trails, the beautiful New England fall setting, and the awesome trail guides are just a few of the reasons why this event is so popular. On Saturday at 9am, come see over 180 Jeeps parade through the town of Bethel. Information at jeepjamboreeusa.com/trip/maine-mountains, 530-333-4002

Oct. 7- 30: Annual XC Ski Tent Sale Carter’s XC Ski Center. Join us ev ery Friday - Sunday during October for our annual sales event under the tent for deals on new ski and rental equipment packages, skate ski pack ages, season passes, and door prizes. cartersxcski.com, 207-824-3880

Oct. 7: Endless Summer Music Series. 5 – 8pm West Side Beer Garden Western Maine’s best pub & music venue! Live music, craft beer, cock tails, pub-style food, located at the foot of Mt. Abram. 486 Howe Hill Road, Greenwood. https://westsidebeergarden.com/event-calender/

Oct. 8: The Big Reveal: A Runway Extravaganza Maine Mineral and Gem Museum - The year 1972 was a big year for the state of Maine. Environmental policies, a presidential election all shone the spotlight on Maine. But The Big Find (in our opinion) our shines them all! The Big Find is one of the largest finds of gem rough in North America. From 1972 to 1974, a ton of tourmaline was mined at the Dunton Mine in Newry, Maine. To celebrate the 50th Anniversary of this extraordinary find, the MMGM has created The Big Find: A Legend Continues. Twelve jewelry artists are creating one of a kind pieces of jewelry using stones mined during this time. These pieces will be shown to the public for the first time at The Big Reveal! The Big Reveal will not only showcase the jewelry, but three Maine based fashion designers will also be showing off their work on the runway! This incredible event is at the Grand Ball room at the Grand Summit Hotel at Sunday River on October 8th. VIP

Bethel Area Chamber of Commerce

access starts at 5 pm, general public admittance is at 5:30 pm. For more information, check out the website: https://mainemineralmuseum.org/ the-big-find/.

Oct. 9: 9th Annual Sunday River Ski Club Fundraiser Golf Tourna ment. An 18-hole scramble tournament to benefit the Sunday River Ski and Snowboard Club, which supports the athletes in the Gould Acade my’s Competition Program’s training programs. Put together a team or just sign up on your own! bethelinn.com, 800-654-0125

Oct. 8-9: Fall Festival Sunday River. Saturday’s legendary North Amer ican Wife Carrying Championship and Sunday’s New England Cornhole Championship are the center of the party featuring the New England Cornhole Championship, the Blue Mountain Arts & Crafts Fair, live music, scenic chairlift rides, and activities for the whole family. www.sundayriver. com/events/fall-festival - sundayriver.com, 800-543-2754

Oct.9: (always the Sunday of Columbus Day weekend) 23rd Annual Waterford Fall Foliage Road Race Join us for a 5K road race and fitness walk or a 1 mile Fun Run. The action begins at 11:30am for the fun run and at 12noon for the 5K. Benefitting the Tony Waldeier Scholarship Fund. waterfordfall5k.com.

Oct. 18 & 25: To Your Health presents Healthy Eating with Cathi Di Cocco 4pm – 6pm at 125 Main Street, Bethel. Full details at: https://busi ness.bethelmaine.com/events/details/to-your-health-presents-healthyeating-program-with-cathi-dicocco-19344?calendarMonth=2022-10-01

Space is limited. Reservations required. Call Lynne Zimmerman at 207595-0780. The program is sponsored as a community service by To Your Health of WMSC with the collaboration of Bethel Family Health Center and MSAD#44/Continuing Education

Oct. 28-29: 42nd Annual Bethel Outing Club Ski Sale Gould Academy Field House. The best deals on new and used equipment, clothing, and accessories for alpine, snowboard, cross-country skiing, and other winter

sports. Pick up new gear or sell yours. 20% of sales proceeds benefit the Bethel Outing Club’s Youth Cross Country Ski Program for Local Children. Masks will be required at the sale. bethelouting.org, 207381-7309

Nov. 4: Awards Celebration & Annual Meeting, 53rd Year The Bethel Area Chamber of Commerce shows appreciation for the people who make the Bethel area so special. Enjoy a fun night of celebration with a cocktail reception, the awards ceremony, and a silent auction. Bethelmaine.com, 207-824-2282

Nov. 24: 6th Annual Wobble and Gobble 5K Run/Walk Race – In-person OR Virtual We are excited to once again be offering a fun way to spend your Thanksgiving morning engaged with the community and supporting a local organization. 100 % of all race proceeds will go to support the Bryant Pond 4-H Camp and Learning Center year-round programming and facility projects. This year’s racers will have the option of running virtually or in-person in the town of Bethel, Maine. Our in-person participants will gather at the Gem Theatre located at 48 Cross Street, Bethel. For our virtual participants, you will have the option of running anytime during the week of November 21-28. FMI: extension.umaine.edu/bryantpond/ support/wobble-gobble-5k-race, 207-665-2068

Nov. 26: BAAM Winter Art Market and will be held at the Bethel Inn Event Centerl. 10am - 4pm. Local artists, crafters, & artisans will be set up to showcase and sell their handmade creations. bethelareaartsand music.com, coordinator@bethelareaartsandmusic.com

Nov. 26: Small Business Saturday All throughout town, hit the town early! Check out the great deals your local small businesses are offer ing. Early birds get the best ones! Shop ‘til you drop!

Welcoming John Walker for the Bethel Area Chamber of Commerce

Holiday window shopping is an entertaining joy of the season and for years folks strolling on Main Street in Bethel have been treated to an antique Christmas themed miniature village, displayed in the front window of Maine Line Products. John Walk er of West Bethel, who owns the diorama, lends it to the store as a way to enhance the small town way of life that makes Western Maine so pleasurable. Fortunately, this is only one modest way that John works to make our area a better place. In 2016 he ran for a seat on the school board and was elected at age 18. Having attended school in the system and having worked for the school district for a year, he brought a familiar and practical voice to the board seat he held for three years. Currently, he is president of the Wild River Riders Snowmobile Club in Gilead where he grooms trails, organizes the annual cookout and rounds up volunteers to keep the trails open. He’s also a member of Bethel Masonic Lodge #30 and serves on the Board of Directors for both the Museums of the Bethel Historical Society and the Oxford Federal Credit Union. As if he isn’t busy enough, John is taking on a new role with the Bethel Area Chamber of Commerce: Mem bership and Events Manager.

John is ready to put the connections he’s made over the years to good use. His polished professional skills and far-reaching contacts make him perfect for this new job. He has, of course, jumped right in: tying up loose ends for Bethel’s Harvestfest, before moving on to organizing the Chamber’s Annual Awards Celebration in November — an event created to celebrate commu nity advancement. As the new face of membership outreach John visits with Chamber members, spruces up the website and is always trying to recruit new members. He is passionate about helping to make our business community stronger by creating some new events that would include and affect different parts of our community.

John, a graduate of Telstar High School, has lived in West Bethel all his life. His grandmother, born in 1944, grew up on the Flat Road while most of her family worked at the old Newton-Tibbetts Mill in West Bethel, manufactur ing wood products through the years. John’s mother worked for SAD #44 for over 20 years and his father, Toby Walker, has worked for the Town of Bethel John’s entire life.

Look for an increase in holiday decorating downtown this year as John expands his miniature village out into the streets. John Walker is one to watch. He is a multi-faceted young professional who brings new energy to the Chamber and to our community.

Feel free to contact John Walker at the Bethel Area Chamber of Commerce by emailing john@bethelmaine.com or calling 207-824-2282, ext 103.

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