Green & Healthy Maine Visitor's Guide by The SunriseGuide

Regional guides help you find local and natural foods, yoga, events, trails & more

A V I S I TO R ’S G U I D E

S U M M E R / F A L L

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Gluten-free dining

Maine restaurants meet a growing need

Maine’s baked bean supper A tradition that spans generations

Sustaining local seafood

Maine’s best chefs feature tasty, lesser-known species

Biking from the mountains to the sea A charity ride showcases the best of Maine greenandhealthymaine.com

Summer/Fall 2012 Visitor’s Guide

Green & Healthy Maine

Publisher’s Note Thank you for picking up a copy of the Green & Healthy Maine visitors guide. Whether you are a first-time visitor, a part-time resident, a return visitor, or a staycationer, we hope you enjoy your stay in the place we love and call home. When I travel, I sometimes find it challenging to know where to go for healthy, tasty food; how to find restaurants that I can trust to serve local and natural meats; and where to take a yoga class or get a massage. If you or a family member has sensitivity to gluten, you know firsthand that traveling and eating takes on an even greater effort. Our goal in putting together the Green & Healthy Maine visitors guide is to provide a resource that helps you find all this and more. In a nutshell, we believe you shouldn’t have to leave your healthy lifestyle at home when you travel. For the past six years we’ve published an annual resource guide and coupon book for healthy and sustainable living in Maine, called The SunriseGuide. It’s an indispensable resource for many Mainers and includes more than 300 discount offers from local businesses. The magazine you are holding in your hands is our first visitors’ guide. If you are planning a longer visit, you may also want to pick up The SunriseGuide (available for $20 at retail stores throughout southern and coastal Maine, as well as online at www.thesunriseguide.com.) And be sure to check out our mobile website which enables you to take contact information for our advertisers (including maps and directions) with you as you travel around the state. Just scan the QR code below with your mobile phone to go directly to the mobile website.

B.Y.O.B. at Renys!

Bring Your Own Bag, and we’ll give you a nickel!

Lastly, you may notice that we’ve covered only southern and coastal Maine this year. Look for an expanded guide next year. Best wishes for a wonderful vacation in Maine!

Heather Chandler Publisher

Editor & Publisher HEATHER CHANDLER

renys.com 2

Green & Healthy Maine

Contributors LYNN ACRIZZI NANCY ENGLISH JENNA QUARTARARO ERIKA BLAUCH RUSLEY J. CLAYTON SCHROEDER Photography* JOSEPH BRUNETTE Editorial Research LORA WINSLOW Proofreader REBECCA DAIGLE Design WENDY CLARK DESIGN

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Green & Healthy Maine is published once a year by The SunriseGuide, LLC., PO Box 163, Westbrook, ME 04098. www.thesunriseguide.com 207-221-3450. Printed on Opus Dull (R 30%) FSCcertified (body) and Sterling Matte (R 10%) FSCcertified (cover). Opinions expressed herein do not necessarily reflect the opinions of the publisher or staff. Every effort has been made to ensure that all content is accurate at time of printing. Green & Healthy Maine and The SunriseGuide, LLC are not liable for any omissions or misrepresentations. Copyright © 2012 The SunriseGuide, LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form without written permission from the publisher. *Unless otherwise noted.

CONTENTS

A V I S I TO R ’S G U I D E

Features

5 Out of the Blue

Dining on delicious and abundant fish in the Gulf of Maine By Nancy English

Not About 9 It’s the Towels

Maine hotels raise the bar for the lodging industry By Jenna Quartararo

Regional resource guides

Find local and organic foods, yoga classes, events, profiles, trails and more!

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Midcoast

Greater Portland

13 Safe Journeys

A guide to gluten-free dining in Maine By Erika Blauch Rusley

16 Charity Tourism

The Trek Across Maine bicycle tour provides more than an adventure By J. Clayton Schroeder

The Maine Bean Supper

Southern Midcoast

Southern Beaches

Exclusive offers

Save on dining, yoga, shopping and more!

A hearty, home-cooked tradition that spans decades By Lynn Ascrizzi

48 A Green Revolution

Changing the world one green smoothie at a time

On the cover

Walking the dogs on a seaside path in Phippsburg. Photo by Winky Lewis of Portland, Maine greenandhealthymaine.com

26 Summer/Fall 2012 Visitor’s Guide

Image courtesy of chewonkI

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Out of the Blue

Dining on delicious and abundant fish in the Gulf of Maine By Nancy English Five kinds of unfamiliar fish and seafood, all recommended by restaurant chefs, fishery scientists and a chorus of fishermen, are appearing on Maine menus this summer. Atlantic Pollock, mackerel, Acadian redfish, whiting, and northern shrimp, caught off the coast in the Gulf of Maine and bordering fishing areas, are each in their own right magnificent and healthy meals. A campaign called Out of the Blue intends to put more of them on our plates. Sam Hayward, chef and co-owner of Fore Street restaurant in Portland, is a member of the underutilized seafood steering team at the Gulf of Maine Research Institute that started Out of the Blue. Maine’s premier local fish, meat and produce lover, Hayward is a store of information and enthusiasm about this seafood.

“Atlantic pollock is a member of cod family,” he said. “It’s confused with Pacific pollock used so often in processed food like fish sticks and artificial crabmeat. Atlantic pollock is slightly off-white and has a different flavor. It’s a little richer, with delicate texture.” Good-tasting fish has always been on Fore Street’s menu, including delicious mackerel, when they start swimming by the coast in June. Served roasted in the wood-fire oven, Fore Street’s mackerel are caught in a weir off Ram Island and are impeccably fresh. At its most pristine, mackerel is sometimes a part of a chilled and raw seafood platter, Hayward said. But because mackerel deposit a layer of fat under the skin and in the muscle, they must be chilled the moment they’re caught or that oil can

Summer/Fall 2012 Visitor’s Guide

Local fisherman are part of a committee, that also includes chefs and scientists, who are developing the Out of the Blue campaign to raise awareness of abundant and under-utilized fish. Above: Atlantic Pollock being unloaded at the Portland Fish Exchange. Photo by Joseph Brunette. Below: Sustainably harvested seafood from the Gulf of Maine is identified at area Hannaford and Shaws supermarkets with this seal. Overleaf: Whiting with local corn succotash, at the Inn By the Sea’s Sea Glass Restaurant in Cape Elizabeth. Photo by Ted Axelrod. begin to oxidize, becoming intense and pungent like cod liver oil. Perhaps indeed one reason mackerel is not more popular is that it has not been eaten as fresh as it should be. But grilled simply with lemon and olive oil or butter, mackerel is terrific. Visitors who wish to fish for mackerel during the summer can catch them from the end of Maine State Pier in Portland, as one of Fore Street’s sous chefs and many Mainers do in their spare time. Bring along a cooler filled with ice to keep your catch very cold and very delicious, and make sure to register on the saltwater registry with the Maine Marine Resources Department (www.maine. gov/saltwater, $1.00 fee). Eloise Humphrey, chef and co-owner of El Camino, a Mexican restaurant in Brunswick, offered Acadian redfish Vera Cruz style, with Vidalia onion, jalapeño, tomato and capers, in the spring. Quickly sautéed and scented with fresh lime juice, the redfish was served on rice. Hayward remembers buying Acadian redfish from boats on the way to Portsmouth when he lived and worked in the Isles of Shoals in 1974. He cooks Acadian redfish at home in the meuniere style, with olive oil, salt, pepper, herbs and some aged apple cider 6

Green & Healthy Maine

vinegar, not forgetting to slash the skin so the fish doesn’t curl up as it cooks. Like Hayward, Humphrey has always had the highest standards when sourcing her meals. She serves fish and shellfish only from the Gulf of Maine. “People eat a lot of seafood here,” Humphrey said. Swordfish and cod as well as northern shrimp are often on the El Camino menu. In the summer, when visitors to nearby Bowdoin College’s music programs take over that campus, lobster reappears on El Camino tables. At Inn by the Sea’s Sea Glass Restaurant in Cape Elizabeth, Executive Chef Mitchell Morgan Kaldrovich serves whiting, also known as silver hake, on a succotash of fresh corn and other vegetables in the height of the growing season. Inn by the Sea, an elegant and devotedly green hotel, also provides an after-dinner walk to the water near newly planted Eastern cottontail habitat. Kaldrovich and the inn’s public relations and green programs director, Rauni Kew, are both members of the GMRI team that developed the Out of the Blue program. The inn’s cuisine is dedicated to local sources, with a lobsterman and vegetable farmer next door at Alewive’s Farm always ready to replenish the kitchen’s stores.

Northern shrimp are tiny compared to shrimp from the rest of the world, and cook in mere seconds. Their delicacy and sweetness are unique. The northern shrimp season is in the winter, but frozen northern shrimp are sold throughout the year. Northern shrimp are part of the seafood paella at Sea Glass. “I use lobster consommé to cook the rice with chorizo in a separate pan,” said Chef Kaldrovich. “The clams take 12 minutes to cook, the mussels take six, calamari takes one minute and northern shrimp cook in 10 seconds.” Saffron, smoked paprika and his own soffrito fine-tune the flavor of the dish, which is finished with a half grilled lobster placed on top.

Acadian redfish harvested from the Gulf of Maine. A committee of local fisherman, chefs and scientists developed the Out of the Blue campaign to help raise their profile. Photo by Adam Baukus. Bottom: Seafood Ceviche, featuring whiting, Acadian red fish, shrimp and lobster at the Inn By the Sea’s Sea Glass Restaurant in Cape Elizabeth. Photo by Tom Kirkman.

For consumers seeking an understanding of how their dinner affects marine ecology, and the status of, for example, Acadian redfish, the Gulf of Maine Research Institute offers scientific research to back up enjoyment of this Gulf of Maine seafood. “The fisheries in the Northeast are really among the best and most well-managed in the world,” said Jen Levin, program manager for the Sustainable Seafood Initiative at GMRI. She and Sam Grimley, project coordinator for the same initiative at GMRI, worked with restaurateurs and fishermen to develop Out of the Blue. Scientists at GMRI have so far verified that eight species of fish and seafood, including the five on the Out of the Blue list, meet important criteria around responsible harvesting, can be traced to the Gulf of Maine and are not in danger of overfishing. The Gulf of Maine Responsibly Harvested branding program, also run by GMRI, provides a way for consumers to identify these verified species in local grocers. Dealers like Hannaford Brothers and Shaw’s that sell the verified seafood, display the program’s seal at their seafood counters throughout the region. In 2012, GMRI is launching a Culinary Partners program, which will highlight restaurants that commit to serving Gulf of Maine seafood and contributing to sustainable practices. GMRI scientists work with fishermen to discover ways to reduce the environmental impact of fishing. Benefitting from this research, fishermen are using fishing nets with larger mesh and other innovative equipment to fish more selectively to fill their carefully regulated catch limits. In the Gulf of Maine, where there are many species of fish, catching multiple species can sometimes put fishermen over catch limits, which would bring an early end to a fishing greenandhealthymaine.com

Summer/Fall 2012 Visitor’s Guide

redfish allowable catch had been brought to shore. Out of the Blue participants hope that once consumers know how good the unfamiliar fish taste, fishermen will start catching more of them. By adding to their income sources, fishermen will be better able to weather any future cutbacks in the volatile annual quotas of more popular fisheries. Seafood is an enormous part of the United States economy. “Eighty to 85 percent of seafood consumed in the United States is imported,” Levin said. “And imported seafood is the second largest component of the national trade deficit after oil.” Sam Grimley added that, in 2010, the National Marine Fisheries Service valued those seafood imports at $14.8 billion. Out of the Blue seafood, of course, is caught in Gulf of Maine waters, and buying and eating it boosts both the local and national economy. Executive Chef Mitchell Morgan Kaldrovich prepares a dish at the Sea Glass Restaurant. Photo by Blind Dog Photography. season. But new gear technologies helped fishermen fish more selectively and avoid that risk. Research on habitat, like the depth a fish calls home, also permits fishermen to harvest more exclusively some of a species they find in abundance. One intention of popularizing other fish in the sea is to broaden the focus of both fishing fleets and markets, taking pressure off popular species like cod. In the 2011-2012 fishing season which ended April 30, the Gulf of Maine cod catch during the first 11 months

Pan-seared Whiting

had reached 92.6 percent of the allowable catch. And, as a result of new research showing pressure on the population of Gulf of Maine cod, in April regulators at the National Marine Fisheries Service announced a 22 percent cut in the 2012-2013 fishing season’s allowable cod catch. The species in the Out of the Blue program, except for northern shrimp, are caught at far lower percentages of their annual, allowable catch limits. In those same 11 months, for example, only 28.5 percent of the Acadian

Serves 4

4 whiting fillets 4 tbsp. unsalted butter 3 tbsp. olive oil 1 head of cauliflower, florets only 2 cups cooked organic quinoa 2 tbsp. capers 4 tbsp. toasted whole almonds 1⁄4 cup raisins, soaked overnight and strained Kosher salt and black pepper Freshly chopped Italian parsley Segments and juice from one orange, one lime and one lemon 1. In a dry food processor with a metal blade, “grind” the cauliflower florets in small batches and place in a bowl. 2. In a hot skillet, add 2 tbsp. olive oil and 1 tbsp. butter. Add the cauliflower and brown, stirring occasionally until caramelized. Add the quinoa, capers, almonds and the strained raisins. Cook another 3 minutes and season with salt and pepper, set aside. Keep warm. 8

Green & Healthy Maine

Michael Alfiero, a partner at Harbor Fish, a retail seafood store and wholesaler in Portland’s Old Port, has observed firsthand the evolving popularity of particular fish. Haddock has been a bestseller for more than a quarter of a century. Preferences for seafood are well established and slow to change. Lately, Alfiero said, fine-grained hake is becoming a new favorite of both consumers and restaurant chefs. But with restaurants devising exquisite new dishes of fish and consumers hungry to do their part to sustain the oceans, new favorites are destined to be for dinner.

Find another recipe on page 46

3. Heat a heavy cast iron skillet. Pat dry and season the whiting fillets with salt and pepper on both sides. Add 1 tbsp. of oil and 1 tbsp. of butter to the pan and cook the fish with the nice side down for about 3 to 4 minutes, depending on thickness. Add more butter if needed and keep basting the fish with the butter. When fish gets very crispy, turn it over and cook it another minute, or finish in a hot oven. When fish is done, place on paper towels and keep warm. 4. Wipe out skillet, add 2 tbsp. butter and heat. Add the citrus segments and citrus juice and swirl contents of pan creating an emulsion. Season with salt and pepper and add chopped parsley. Portion the quinoa mixture on plates and top with the cooked fillets. Pour the sauce on the fillets. Serve hot. Courtesy of Executive Chef Mitchell Morgan Kaldrovich, Sea Glass Restaurant, Inn by the Sea, Cape Elizabeth, Maine.

It’s Not About the Towels

What Maine hotels and B&Bs are doing to to raise the bar for the lodging industry By Jenna Quartararo

The rains have just fallen, the trees are in bloom, and Maine is turning all shades of green as it readies for another summer tourist season. Luckily many options abound for accommodations that work to conserve all that is wonderful and worth visiting. Here are three places that have proven their commitment to being eco-friendly with tireless effort. The idyllic Maple Hill Farms Bed & Breakfast Inn sits amidst 130 acres of land in Hallowell. Maple Hill boasts the title of being Maine’s first certified “Environmental Leader” lodging facility, a status that was awarded to them in November of 2005 by the Maine Department of Environmental Protection. There are currently over 100 certified lodging businesses throughout the state. According to the Maine DEP website, that averages out to a savings of over $7,000 per business per year in energy efficiency and waste reduction. For Scott Cowger, co-owner of Maple Hill Farms B&B, being eco-friendly is about lowering the hotel’s carbon footprint, something he believes can be done in part by sourcing products locally whenever possible. “You don’t know where your money goes with chain hotels,” says Cowger.

Maple Hill Farms B&B in Hallowell was the state’s first certified “Environmental Leader” lodging facility. Above: The front of the Inn. Bottom: Inn co-owner, Scott Cowger, with the solar panels that provide most of the hot water for the facility and approximately 40% of the electricity. Photo by David A. Rodgers.

Pull up a seat at the dining room table for Eggs Benedict Arnold, cooked by co-owner Vince Hannan, and glimpse just how far that local support extends. The eggs come from the big red barn outside, the potatoes are picked up at a local farmer’s market, the coffee is from Carrabbassett Coffee in Kingfield, and of course there’s Maine maple syrup. Hannan sources a difficult-to-find light amber syrup from northern Maine. Even the art on the walls is curated from a variety of local artists, all greenandhealthymaine.com

Summer/Fall 2012 Visitor’s Guide

Breakfast at Maple Hill Farms B&B features eggs from their own chickens, potatoes from local farms, and Maine maple syrup. Right: A single wind turbine at the farm provides approximately 10% of the facility’s electricity. Photos courtesy Maple Hill Farms B&B.

residing within 30 miles of the inn. Maple Hill produces about half of their energy supply from renewable sources—none of which is more apparent than the majestic 100-foot wind turbine that rises up behind Maple Hill. Purchased in 2003 for $70,000, the turbine has a 30-year payoff. “Even though we’ll only break even at the end, it has a meaning far beyond monetary for us,” says Cowger. “Being green is part of my own deeply held set of personal beliefs.” Cowger is a former state legislator and also served on the chair of the natural resources committee. Maple Hill has ample skylights that keep them from using artificial lights, uses bulk product dispensers in the bathrooms and uses no paper or plastic cutlery and napkins in the kitchen. But you won’t find a “please reuse towels” sign to put on the door. “The towel thing has been done for so long. Initially it was just done to save money, not to be green,” says Cowger. Maple Hill be-

Green & Healthy Maine

lieves that when people are on vacation it’s nice to have clean linens each day. An up to the minute tracker on Maple Hill’s website keeps a record of just how much CO2 emissions they’ve avoided since 1997. That number is currently at just under 100,000 lbs. (99,085 to be exact, or roughly the equivalent of the pollution the average car emits over 3,618 days).

day with a sunrise walk along Marginal Way which winds around the rocky coastline, or maybe an afternoon stroll through their terraced gardens while keeping an eye out for butterflies from the nearby bird sanctuary.

Back in the kitchen, now that it’s spring, Hannan is cooking up two more favorites, dandelion greens and fiddleheads.

Just be sure to also take a peek into the basement. Director of sales and marketing, Allyson Cavaretta, would be glad to show you.

“If you pick dandelion greens before they’ve blossomed and steam them, they are absolutely wonderful with some organic Maine butter!” says Cowger. “How much more local can you get!”

While looking behind the scenes at hotels is often thought of as taboo, “we are proud to let people see what makes up our green practices,” says Cavaretta.

• • • • • In the southern part of the state, a stay at Ogunquit’s first E.L. certified hotel, the Meadowmere, means taking your pick of scenic wonders: Perhaps a serene start to the

Meadowmere provides eco tours that allow guests to glimpse their sustainability efforts that extend beyond the recycling bins in their rooms. One such way is through Meadowmere’s use of “ozone laundry,” a process wherein ozone is injected into cold water as the washing machine fills. (Note: ozone is ox-

ygen with an extra atom of oxygen added. It forms naturally during lightning storms and is nature’s way of purifying the atmosphere.) In the laundry, ozone helps to dissolve soil on contact and is effective in cold water washing. It uses less water, chemicals, and energy and even requires less drying time. “Often, changing over a hotel’s laundry facility is a daunting and scary thought,” says Cavaretta. “We were able to switch over in our peak season and saved so much water that the return on investment was under six months!” Cavaretta sees being green in the hotel as an opportunity to pay things forward. Their gently-used mattresses are given a second life at local women’s shelters and bars of soap are donated to the Global Soap Project, a non-profit that collects discarded soap from hotels and reprocesses them into new bars that are then distributed to African refugee camps. “We started off by just changing all the light bulbs,” says Cavaretta. “Those small steps

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have led to bigger changes. I never in my wildest dreams imagined that one day I’d be writing a grant proposal to the USDA.” If approved, that grant would significantly increase the Meadowmere’s solar hot water capacity and provide 30% of the electricity needs for the building. It also only makes sense to Cavaretta to become involved in projects that help to protect and preserve the coastline the hotel sits along. Meadowmere gives a portion of each “Om and Foam” package, which includes a surf lesson, board and wet suit rental, and post-surf yoga lesson, to the local Surfrider chapter, a non-profit dedicated to the protection and enjoyment of oceans, waves and beaches.

There are more than 100 lodging facilities in Maine with the Environmental Leader certification, a program run by the Maine Department of Environmental Protection and identified with the above seal. At top: Workers install solar panels on The Meadowmere Resort in Ogunquit. Photo courtesy of Meadowmere Resort.

For World Ocean Weekend this past June, the Meadowmere hosted an event with local watershed experts that celebrated Ogunquit’s beaches with onsite information, ecoeducation and live entertainment. • • • • •

Summer/Fall 2012 Visitor’s Guide

Up the coast in Rockport, Country Inn owner Bill Hahn looks out his office window on a Monday morning to the greenhouse in the backyard filled with this year’s seedlings— mostly annuals but also some tomatoes and peppers. Later this summer those will be combined with eggs from Bowden’s Egg Farm and Pineland cheese for quiche. “For me, a lot of being green is conservation. If you’re in business it just makes sense from an economic standpoint,” says Hahn. “My green philosophy is that it’s the right way to do things [ethically] as well.”

A greenhouse at the Country Inn in Rockport provides an early season start to seedlings that will eventually provide fresh produce for breakfast at the inn. Photo by Elizabeth Cole. At top: Solar panels provide hot water for the pool and spa at the Country Inn. Photo by Rosemary Ruiz.

In 2008, the Country Inn was the first hotel to receive the Environmental Leader certification in the Camden/Rockland area. That was also the year Hahn, who built the hotel himself in 1994, installed 24 solar hot water panels, made possible with the help of a 30% tax credit for the $80,000 investment. The panels provide about 60-70% of the hotel’s domestic hot water. Hahn, who has a background in mechanical engineering, has been drawn to energy conservation for years. Back in the ’70s when the Maine Solar Energy Association was formed, Hahn was one of the first to join the panel. These hotels realize there’s still a ways to go, and that being green is a process. Both the Country Inn and Meadowmere plan to delve into composting next. Cavaretta will be anxiously awaiting news of her grant proposal. Maple Hill will soon be converting all of their lighting over to LED. And the Country Inn is researching additional renewable electricity sources.

www.countryinnmaine.com www.meadowmere.com www.maplebb.com 12

Green & Healthy Maine

Safe Journeys A guide to gluten-free dining in Maine By Erika Blauch Rusley

Pillowy whoopie pies crammed with sweet cream frosting. Piping hot pizza with just the right balance of crisp and chew. Oversized loaves of fresh-baked bread still warm from the oven. Totally dreamy, or a gluten-free nightmare? Luckily, the vast array of glutenfree dining options in Maine now means that those with a gluten sensitivity or allergy can have their bread and eat it, tooâ&#x20AC;&#x201D;without fear. Funky new eateries and elegant dining institutions alike have joined forces in offering special gluten-free menus or those that clearly mark which items are gluten-free. They are part of a growing nationwide trend of increasing awareness about gluten sensitivities and allergies, including celiac disease. Celiac disease is an inherited autoimmune disorder in which the immune system reacts to consumption of gluten by attacking the small intestine. According to a report by the Celiac Disease Center at the University of Chicago, one in 100 Americans suffers from celiac disease, making it the most common inherited autoimmune disorder. The numbers of individuals diagnosed with a gluten sensitivity other than celiac disease is even higher. As diagnoses for celiac disease and other gluten sensitivities become more commonplace, smart restaurants and grocers throughout Maine have responded to the growing demand for alternatives to gluten. Gluten-sensitive visitors to the southern Maine coast will want to stop in Kennebunkport, the famous summer retreat of the presidential Bush family. The Maine Stay Inn, in the Historic District, is a great home base. Innkeepers Judi and Walter Hauer, who purchased the historic 1860 Italianate home in 2008, often include tips on gluten-free dining in their blog, and will prepare gluten-free meals upon request. Their daughter, Joanna, has celiac disease, so they are especially welcoming to vacationers with all types of food allergies. The Inn even hosts an annual Gluten-Free Weekend, during which all guests discover just how far gluten-free eating has come.

Just about anything on the menu at 40 Paper, a trendy Italian bistro in Camden, can be prepared gluten-free including this hand-filled agnolotti ravioli with local Nebrodini mushrooms, rainbow chard and creamy goat cheese. Photo by Tara Mae Barker. greenandhealthymaine.com

â&#x20AC;&#x153;People who are gluten-free are often nervous when they eat out. It is difficult to know if chefs truly understand what it means to be Summer/Fall 2012 Visitorâ&#x20AC;&#x2122;s Guide

gluten-free, so it’s very reassuring to have your food prepared by someone who ‘gets’ it,” says Joanna Hauer. The Hauers know about details that make a difference, like keeping a separate butter dish for gluten-sensitive guests to avoid contamination by wheatbased bread crumbs, or running utensils and cutlery through the dishwasher twice to remove all traces of wheat flour. Joanna also provides guests with an array of dining recommendations for places she has experienced firsthand. For a classic

space has both tables and couches and boasts a staggering selection of delectable baked goods. Slather a piece of toasted honey-oat bread with peanut butter and sip a warm mug of locally-roasted Rock City coffee for your breakfast, or treat yourself to the coffee cake. “I always wanted to have a place where people could come in and hang out with friends,” says Bam Bam owner Bevin McNulty. “The cafe is not just for people with food sensitivities.”

Bam Bam Bakery on Commercial Street is a paradise of gluten free desserts. Above: Maine staple, whoopie pies. Below right: The classic lemon bar. Photos courtesy of Bam Bam Bakery. American experience with a Maine twist and scenic water views, she points visitors to Federal Jack’s, the Shipyard Brewery’s familyfriendly brew pub in the heart of downtown Kennebunkport. The gluten-free options even include New England clam chowder. For more eclectic fare, she heads to Bandaloop, a much-lauded restaurant featuring local and organic meat, poultry, seafood, and vegetarian dishes. Try the pan-seared jumbo sea scallops with ginger-coconut risotto or the grilled Creekstone Farm NY Strip steak and mashed potatoes, and treat yourself to the entirely gluten-free fresh fruit crisp and ice cream for dessert. Next stop: hip, artsy, historic Portland. Foodies from all over the country flock to Maine’s largest city, where outstanding dining is the norm and gluten-free options abound. Begin your day in Portland at Bam Bam Bakery on Commercial Street, the Portland area’s only dedicated gluten-free cafe. The comfortable 14

Green & Healthy Maine

Indeed, Bam Bam was a contender for “Best Local Bakery” in Portland, sharing the field with four other traditional bakeries. Given the cafe’s popularity, McNulty has responded to the “huge” demand for savory items, which now include soup, quiche, and chicken pot pies. Look for pizza on the menu as well this summer. After strolling past the shops and attractions on the waterfront Commercial Street, head to the Arts District for lunch at the Local Sprouts Cooperative on Congress Street, a worker-owned cafe where any sandwich can be made on gluten-free bread, including the yummy grilled cheese with pesto and bacon. Seasonal salads are another safe staple. Following an afternoon at the Portland Mu-

seum of Art, walk down Congress Street to the Thai-inspired, entirely vegetarian Green Elephant, or its omnivore-pleasing sister restaurant, Boda, neighborhood favorites with clearly marked gluten-free menus. McNulty personally recommends the locally-sourced Mexican meals at Zapoteca, at the west end of Fore Street. Because most of the foods on the menu at Zapoteca are traditionally gluten-free (including the handmade tortillas) and all items are prepared fresh daily, the chefs at Zapoteca can easily accommodate special diets. For a Maine-meets-Mexico twist, try the fresh lobster ceviche with housemade tortilla chips. If you’ve overindulged in Portland’s culinary delights, a hike in the Camden Hills is a great antidote. Spend the day ambling through the woods and taking in breathtaking views of Penobscot Bay and the rugged coastline from the top of Mount Battie, then head down to Camden for a satisfying meal. 40 Paper, a trendy Italian bistro and bar in a converted woolen mill, is a good bet. Just about anything on the menu can be prepared glutenfree, even the handmade pasta, and every one of the desserts is gluten-free as a rule. A glass of Green’s Belgian Amber gluten-free beer, the roasted squash Bishop’s Hat ravioli with broccoli rabe, and the Maine cranberry friand with roasted Comice pears and caramelalmond gelato will make for a perfect New England-themed experience. The Newcastle Publick House in Damariscotta, a lovely village between Camden and Boothbay Harbor, is another good choice for gluten-free dining in the Midcoast area. The traditional pub features a diverse menu that is sure to please all types of diets. Pig out on pulled-pork pizza on housemade gluten-free dough, or enjoy the elegant indulgence of local Pemaquid and Damariscotta River oysters on the half shell. Across the river lies Savory Maine, a new restaurant in a renovated church where nearly every item on the menu is local and organic and the gluten-free breads, entrees, and desserts change with the seasons. Like wild blueberries, options for gluten-free travelers spring up in the most unexpected places in Maine. Keep an eye out, ask around, and you’ll be delighted by what you find.

Gluten-free Resource List The following grocery stores, cafés, and restaurants feature plentiful gluten-free options, and some of the tastiest food in Maine.

Southern Beaches Grocery Stores / Markets • Hannaford: Kennebunk (65 Portland Road), Wells (107 Wells Plaza), Biddeford (299 Elm Street), Saco (532 Main Street), Old Orchard Beach (2 Cascade Road), York (440 U.S. Route One) • New Morning Natural Foods: Kennebunk (3 York Street) and Biddeford (230 Main Street)

Restaurants

• Sea Grass Bistro, Yarmouth (305 U.S. Route One) • Sebago Brewing Company, Portland (211 Fore Street), Scarborough (201 Southborough Drive), Gorham (29 Elm Street) • Silly’s Restaurant, Portland (40 Washington Avenue) • Zapoteca, Portland (505 Fore Street)

Greater Portland

• El Camino, Brunswick (15 Cushing Street) • Frontier, Fort Andross Building, Brunswick (14 Maine Street) • The Great Impasta, Brunswick (42 Maine Street) • Little Dog Coffee Shop, Brunswick (87 Maine Street)

Restaurants & Cafés • Bam Bam Bakery, Portland (267 Commercial Street) • Boda Thai Bistro, Portland (671 Congress Street) • El Rayo Taqueria, Portland (101 York Street) • Flatbread Company, Portland (72 Commercial Street) • Green Elephant Vegetarian Bistro, Portland (608 Congress Street) • Hot Suppa!, Portland (703 Congress Street) • Local Sprouts Café, Portland (645 Congress Street) • Nothing Bakes Like a Parrot, South Portland (740 Broadway) • Pepperclub /The Good Egg Café, Portland (78 Middle Street) • Portland Pie Company, Portland (51 York Street), Westbrook (869 Main Street), Scarborough (400 Expedition Drive) • Roost House of Juice, Portland (11 Free Street)

greenandhealthymaine.com

www.seagrassbistro.com

Grocery Stores / Markets • Bath Natural Market, Bath (36 Centre Street) • Hannaford: Brunswick (35 Elm St), Topsham (49 Topsham Fair Mall) • Morning Glory Natural Foods, Brunswick (60 Maine Street) • Royal River Natural Foods, Freeport (443 U.S. Route One)

• Hannaford: Portland (295 Forest Avenue, 787 Riverside Street), South Portland (101 Ocean Street, 50 Cottage Road, 415 Philbrook Avenue), Scarborough (31 Hannaford Drive), Westbrook (7 Hannaford Drive), Falmouth (65 Gray Road), Yarmouth (756 U.S. Route One) • Lois’ Natural Marketplace (and Café), Scarborough (152 U.S. Route One) • Whole Foods Market, Portland (2 Somerset Street)

305 US Route One Yarmouth, Maine 04096 207-846-3885

Southern Midcoast

• Bandaloop, 2 Ocean Avenue, Kennebunkport • Clay Hill Farm, 220 Clay Hill Road, Cape Neddick • Duffy’s Tavern and Grill, 4 Main Street, Kennebunk • Federal Jack’s, 8 Western Avenue, Kennebunkport • Julie’s Ristorante & Provisto, 369 Main Street, Ogunquit • Sebago Brewing Company, 65 Portland Road, Kennebunk

Grocery Stores / Markets

Always offering gluten-free menu items

Restaurants

Midcoast Grocery Stores/Markets • Belfast Coop (and café), Belfast (123 High Street) • Good Tern Natural Foods Coop, Rockland (750 Main Street) • Fresh Off the Farm, Rockport (495 Commercial Street) • Hannaford: Damariscotta (469 Main Street), Waldoboro (Routes 1 and 32), Boothbay Harbor (180 Townsend Avenue), Camden (145 Elm Street), Rockland (75 Maverick Street), Belfast (93 Lincolnville Avenue) • Rising Tide Coop (natural foods), Damariscotta (323 Main Street)

Restaurants • 40 Paper, Camden (40 Washington Street) • Newcastle Publick House, Newcastle (52 Main Street) • Savory Maine, Damariscotta (11 Water Street)

pepperclub

the good egg café

two favorites in one location

Websites • glutenfreemaine.com • glutenfreetravelsite.com • urbanspoon.com (search “Gluten-Free Maine”)

Gluten-free & vegan options | Free WiFi Dinner every night and Breakfast Tu-Su 78 Middle St, Portland | 207.772.0531 pepperclubrestaurant.com Summer/Fall 2012 Visitor’s Guide

The annual Trek Across Maine raises funds for the American Lung Association and draws nearly 2,000 participants from across the country to its three-day ride. Photo by Karsten Moran.

Charity

Participants in the annual Trek Across Maine bicycle tour For many of us, there comes a time in life to look for events that will stretch us—push the corners and edges of our personal “envelope” while contributing to something meaningful and bigger than we are. I stumbled upon mine 28 years ago in the hills of Maine. Like many kids, I grew up riding a beat-up, hand-me-down bicycle to get from point A to various other points in the alphabet. I never imagined, however, that bicycling would become such a major part of a healthy modus vivendi in my later years … all because of a singular ride! 16

Green & Healthy Maine

Along with about 100 ragtag bicyclists, I stood shivering in a high school hallway in Bethel, Maine, in 1985, staring at a mid-June monsoon beyond the rattling doors. It was the beginning of the first annual (not bloody likely with a start like THIS) Trek Across Maine, a three-day ramble “from the mountains to the sea.” It was a humble effort by the American Lung Association of Maine, to raise funds for lung disease research, advocacy and educational programs on a regional and national level. Since family members and I have known the visceral fear of an asthma attack—try breathing through a straw while walking up a long flight of stairs—this

Tourism get more than an adventure By J. Clayton Schroeder event seemed right down my bike lane. And I never looked back, having ridden every Trek since that first memorable year. These days, a multitude of organizations around the country offer events that not only raise funds for a worthy cause, but also encourage us to renew or maintain an active lifestyle while discovering some incredibly beautiful, out-of-the-way places. Some people refer to it as “charity tourism” since, as a fundraising participant, I may find myself swimming the frigid waters of Casco Bay in a triathlon, cleaning up hiking trails in the backcountry, or running a road race in greenandhealthymaine.com

A crew of more than 700 volunteers provide enthusiastic support including rest stops every 10-15 miles along the ride. Participants spend the night in Farmington on day one and at Colby College in Waterville on day two. At top: Miller Library at Colby College. Photos by Karsten Moran.

Summer/Fall 2012 Visitor’s Guide

pated because he was “in a get healthier mode,” and the three-day trip helped him gear up for that goal. Last year marked the beginning of a tradition for “Team athenahealth.” The welcoming, seacoast town of Belfast plays host to all the bicyclists at the end of the three-day trip. Every team is encouraged to regroup at the “last mile” stop and ride, as individual teams, to the finish line. Craig suggested to the Trek staff that the rest stop be located at the parking lot of athenahealth’s Belfast office; it was, and is now the designated location for that final stop. Craig recalls “the power of riding to the finish together—giving us all a real sense of accomplishment and camaraderie.”

Community members in towns along the way cheer riders. The camaraderie, both from fellow riders and community members, fuels participants to complete the 180-mile ride. Photo by Karsten Moran. Maine’s crisp, early-morning, October air. The Trek Across Maine was the first of its kind, nationwide, when it began, long before the term “charity tourism” made the scene. Today, it’s a premier, tobacco-free, fully-supported cycling adventure, attracting more than 1,800 participants from all over the country. It rolls 180 miles up and down some of the state’s most serene and challenging

“Maine is ranked among the top 10, bicycle-friendly states in the country, and it shows! “ roadways. The collected donations are for charity, but they can also be considered money well spent on a dream “vacation on wheels”—an authentic, Maine experience. What motivates people to participate in the Trek Across Maine? The reasons are as varied as the bikes and outfits you’ll see on the ride. Craig Surette works for athenahealth, in Watertown, Massachusetts. He’s one of two team captains, and has watched the group grow from 17 in the first year of participation to over 70 cyclists now. Craig appreciates the time to hang out with his teammates beyond the office walls. He speaks particularly of day two that finishes at Colby College in Waterville. A vast majority of the cyclists end up at the student union to enjoy a beer, listen to a kickin’ band, and swap stories about the day’s adventure. Riding in his third Trek this year, Craig originally partici-

Green & Healthy Maine

Tiana Veldwisch is one of Craig’s teammates. Living in Boston (but her in-laws live in Maine), she finds bicycling in Maine a welcome change with “wide-open roads, a lot less traffic, and plenty of space to move around.” She has a growing interest in endurance events—half marathons, 5 to 10 mile, and mud obstacle courses. As she puts it, “The Trek Across Maine seemed to be a decent challenge to take on.” Fundraising for the ride is purposeful for her because of the loss of a relative to lung disease. This is Tiana’s second Trek, and she, too, appreciates the time to relax with the group at the end of each day. A special memory for her is from last year’s ride. She had strayed from the athenahealth team and found herself alone on a long slog up a tough hill. She thought she heard an approaching cyclist shout “On your left!”—a customary warning that a rider is about to pass—when she realized the cyclist had said “Look to your left!” She did, and was treated to an unexpected, photo-op view—a visual banquet of greening farmland in the foreground and variegated

Some Useful Resources Participants can choose to camp, stay in dormitories or secure nearby accommodations in a selection of hotels, inns and B&Bs. Above: a tent city set up in the fields at Colby College. Photo by Karsten Moran. tops and ridges of the surrounding mountains of Somerset County in the distance—a view she’d likely have missed in a car. Maine offers surprises like this to people who are in a position to appreciate them—in this case, on the seat of a bicycle! I chose bicycling for reasons that make sense to me, and may work for you, too: low-impact—my knees started rebelling against running 25 years ago; portable—I can start from home or put my bike on the car (or train or bus) and start from somewhere else; user-friendly—once I had mastered the basics, I never “unlearned” how to bicycle; peoplepowered—I get a good workout on the way to my destination, ride past gas stations, and feel as though nature smiles at me; affordable—after the initial investment in equipment, I didn’t have to buy lift tickets, a country club membership, a boat mooring (you get my drift); social— I’ve met the finest kind of folks on a bicycle and have developed some lifetime friendships. Not much comes close to exploring Maine by bike, whether riding alone or with a group. Maine is ranked among the top 10 bicyclefriendly states in the country, and it shows! Through the ongoing efforts of organizations like the Bicycle Coalition of Maine—a statewide, nationally-recognized, bicycling advocacy organization since the early ’90s—a growing number of cities and towns have created designated bike lanes, wide breakdown lanes on major and secondary roadways, and well-maintained, off-road trails and paths. The Coalition urges us

The Bicycle Coalition of Maine is Maine’s statewide bicycling advocacy organization since 1992. Visit the BCM website at www.bikemaine.org or call them at 207-623-4511. Its history and accomplishments are truly impressive! Maine’s Department of Transportation is continually improving its transportation system to be more friendly to bicyclists. For the latest information about bike touring in Maine, go to the “ExploreMaine” website at www.exploremaine. org/bike. It’s a rich resource for information about cycling in Maine, including the East Coast Greenway, regional bike tours, ferries and islands. The DOT offers a free book, Explore Maine by bike, available at all Maine Visitor Centers around the state, or by calling 207-624-3300. Trek Across Maine. For more information about the Trek Across Maine, visit www.lung.org/associations/charters/northeast/events/cycle. cyclists to think of “driving” our bicycles rather than merely “riding” them, since we are subject to the same traffic laws as motor vehicle operators. And since we are less visible to motorists, and less understood by them, it’s in our best interest to ride mindfully and as ambassadors of the sport. There are enough uninformed bicyclists careening around the countryside, giving cycling a bad name. If we don’t follow the “rules of the road,” we might find ourselves on a one-way street to the emergency room! And, “Oh! The places you can go in Maine, deeyuh!” You and your wheels can participate in one (or more) of the fundraising, cycling events around the state. With some planning, take on the challenge of the East Coast Greenway from Calais to Kittery—a multi-day ride of over 625 miles. Experience some of the most breathtaking (in a good way) vistas of shoreline and forest along Acadia National Park’s carriage path system or the Park Loop Road. Or board a Casco Bay Ferry and cruise to one of the nearby islands for a day ride and picnic. Maine offers up a veritable smorgasbord to the willing bicyclist!

Because the route winds through working farms as well as towns, grazing cows and other livestock are a common sight. Photo by Karsten Moran. greenandhealthymaine.com

Summer/Fall 2012 Visitor’s Guide

Riders participate in the event rain or shine, as shown here after a brief shower in Waterville. Photo by Karsten Moran.

The Trek Across Maine takes riders from the mountains of Bethel to the seaside community of Belfast. Here, two participants celebrate after crossing the finish line. A celebratory BBQ awaits them. Photo by Karsten Moran.

Gandhi said, “There is more to life than increasing its speed,” and I’ve been influenced by this thought for most of my adult life. Ecofriendly, people-powered events like the Trek Across Maine, encourage this thinking:. I can move at my own pace and pull over whenever I wish—to take in a view, have a munch, or chat with the locals.

road with my two-wheeled companion, I’ve been emotionally overcome by the sweep of the land from the top of Mt. Katahdin, have collapsed with satisfied exhaustion after a day of skiing at the “Loaf,” and have felt goofy with joy while rafting the West Branch of the Penobscot River with my daughters. There is much we can do here, you and I!

To me, the Trek represents one of a number of life’s ageless cycles (forgive the pun): set goal; overcome obstacles; reach goal; celebrate; grow! I’ve done a lot of “growing” of this kind during my years here in Maine. In addition to the memories I’ve created on the

2013 Trek Across Maine

Experience Maine from the seat of a bike.

CROSS M AI KA RE

E N

June 14–16, 2013

TA IN

H S TO T

biketreknewengland.org 1-800-499-LUNG 20

Green & Healthy Maine

The Maine Bean Supper It was Saturday night, and in the busy kitchen at John Street Methodist Church of Camden, the hearty aroma of homemade baked beans, hot casseroles, fresh salads and pies wafted through the air. The savory blend drifted into the nearby, well-lit dining area, creating an atmosphere of convivial expectation among the roughly 65 visitors seated at long rows of pre-set tables in the church’s spacious cafeteria. “We serve family style, the first Saturday of every month,” said Arlene Day, co-chair of the church’s bean suppers, held year-round. “Most people are from the community; some from church. We get regular summer visitors, even people visiting Camden in the fall to see the foliage,” she said. That evening, it was obvious that folks were happy to be part of the laid-back sociability fostered by a traditional, Maine bean supper. In the orderly kitchen, church volunteer Priscilla Hart expertly stirred a delicious mess of yellow-eye beans that simmered in a big roasting pan, releasing a cloud of mouthwatering, molasses-flavored steam. “Everything is homemade,” Arlene said, of the casseroles and other “fixin’s” that aim to bulwark the beans and fill the belly. “Cole slaw, ham rollups, molded and tossed salads, corn and clam casseroles, vegetable greenandhealthymaine.com

and chicken-and-rice casseroles—and baked beans. And, there’s coffee, tea or punch.” Supper goers, she noted, first pick their dessert from among a wide selection of sliced, homemade pie—mixed berry, key lime, pumpkin, mincemeat, blueberry and more. Volunteer servers bring dishes to the tables and keep cups filled with beverages. Except for the beans, which are made in the church kitchen, volunteers do all their cooking at home and bring their designated dishes to the supper.

Maine churches have been dishing up hearty, home-cooked meals in a tradition that spans decades By Lynn Ascrizzi

Maine’s classic bean suppers have become the anchor and heart of a centuries-old tradition that, legend has it, may have started with the Pilgrims who made baked beans and brown bread the night before, so as not to work on the Sabbath. Whatever the bean supper’s origin, it’s undeniably true that cheap and plentiful dried beans (not canned!) such as Jacob’s cattle, yellow-eye, soldier, pea (or navy) and red kidney beans, thrive on Maine and New England soil. Slow-baked with molasses and salt pork, the dish has become a Yankee favorite at community-spirited suppers long before “eat local” became an environmental buzz word and “community-building” became a core objective among folks seeking to mend the often raggedy threads of our social fabric.

Maine’s Bean Supper is a tradition that dates back centuries and may have its roots with the Pilgrims who made baked beans and brown bread the night before so as not to work on the Sabbath. Above: A young family enjoys the monthly bean supper at the Prides Corner Congregational Church in Westbrook. Photo by Joseph Brunette. Summer/Fall 2012 Visitor’s Guide

“We have a whole lot of beans. Nothing goes to waste,” Day said. Any unserved, leftover beans or casserole fare gets boxed up and sold to willing supper goers, to take home. The same goes with unclaimed slices of pie. About eight kitchen volunteers were helping out that evening, including ticket takers. Volunteers wore cranberry-red cotton aprons emblazoned with the church’s name. The kitchen was abuzz with activity, but veteran cooks knew exactly what to do and when to do it. Church member Judy McKearney was stationed by the stove, filling serving dishes with macaroni and cheese while coworkers Grace Annis and Maryjane Gautesen handed volunteers salads, and other casserole fare, through kitchen take-out windows. “We decided to serve people at the tables. It was much more convenient than buffet style,” Day said. The mood in the kitchen was one of warm camaraderie. From years of experience, volunteers knew that many hands make light work, and the banter was good-natured. Longtime church member John Hart, for instance, who was single-handedly manning the kitchen sink, patiently washed plate after plate. When asked how long he planned to keep on washing dishes at church bean suppers, he quipped: “I’m going to do the dishes ‘till I get ’em done!’” A highlight of many bean suppers is the made-fromscratch meals. Here, Judy McKearney prepares a serving dish for the table. Photo by Joseph Brunette. Above: A selection of homemade pies. Photo by Lynn Ascrizzi.

The John Street church is just one of dozens of mainstream, faith-based groups clustered along Maine’s winding coastline that hold regular public suppers. In almost all cases, funds raised by these modestly priced suppers go to support outreach programs unique to each organization, such as food pantries, emergency shelters, senior programs, other charitable ministries and even the local fire department. Thus, by attending such suppers, not only do we help ourselves to heaps of good food dished up by seasoned home cooks, but we get to help out with local community building, as well. And, as an extra bonus, we find precious time to greet old friends and make new ones. “I like the smiling faces—the welcoming committee. You’re helping out the church, each time you come,” said Bill Pettee, an artist who specializes in marine pastels. His son, Chris, 17, came with him. “We live right down the street. My wife had to work. She left us a real nice dinner, but we’ll save that for tomorrow,” said Pettee, a member of St. Thomas’ Episcopal Church in Camden.

Green & Healthy Maine

Pride’s Corner Congregational Church in Westbrook has been dishing up bean suppers along with a lot of community spirit, for 36 years. “We may be one of the oldest bean suppers in the area,” said church coordinator Judene Dyer. “We use the same recipes every month and have used them since the 1970s. The one thing that does change is some of the pies … like more berry [pies] in season or more apple [pies] in the fall.” Church members make the beans, the macaroni and cheese casseroles and cole slaw, at the church. “Bread is always from a local bakery. Pies are made in the homes and brought to church. We get our beans from Auburn,” Dyer said. At their Chicken Pie Dinner held in October, they use locally grown squash and locally purchased haddock for their chowders. There are two bean supper settings: The first at 4:30 p.m.; the second, at 6 p.m. Supper-goers can start purchasing tickets at 4 p.m., on the day of the supper. All are welcome at Pride’s Corner church events, including visitors and folks from other denominations. “I’ve had people come from Bridgton and New Hampshire and other distances. Some drive over an hour to attend. They all have a good time, see other people they’ve gotten to know and make more friends here,” Dyer said. At a recent bean supper, “only 2 percent of the attendees were church members,” she added. But a small army—about 40 members of the church family—pitch in to work on the suppers, which raise about $15,000 annually. Some of the service projects the church helps support by such fundraising events are: the Westbrook Food Pantry, Heifer International, The Good Samaritan Fund, Hospice of Southern Maine and the American Cancer Society. “Being part of the community is a huge part of our mission,” she said.

IT’S NOT JUST BEANS Up and down the coast, the going rate for bean suppers ranges from $7 to $8 for adults. Generally, children are about half price. But, menus vary. The Cornerstone United Methodist Church of Saco, for instance,

“We’ve gotten navy beans near Bangor and kidney beans in Fryeburg. For meat dishes, we went to a farmer’s market in Portland. We try not to have JELL-O pies, but instead, apple and blueberry made from produce grown in Maine. For our corn bread, we’ve used corn meal grown in Aroostook County. All eggs are from local hens, and all green salads are locally grown, including the cole slaw.” is famous for its homemade roast beef suppers, held from 5–6:30 p.m., the first Saturday of the month, May through November. “It’s shockingly good,” confessed church secretary Samantha Nassif. “There’s a committee of fabulous cooks. You can have the beef rare to well done. There’s strawberry shortcake for dessert. Supper price is $9 for adults, $6.50 for children. Come no earlier than 4:30 p.m.,” she said. Other events to watch for are special, one-time food celebrations, such as the annual lobster supper to be held this year at 5 p.m., Saturday, Aug. 18, at Edgecomb United Church of Christ. (Prices will be announced; reservations suggested.) And, the Eliot United Methodist Church in Eliot, will hold its annual, public turkey supper, with all the fixin’s, from 4 p.m. “until sold out,” Saturday, Oct. 20. Price is $9 for adults and $3 for children. And, at this year’s Annual Greek Heritage Festival in Saco, to be held July 13, 14 and 15, cooks from St. Demetrios Greek Orthodox Church will bless your palate with authentic Greek cuisine. Food is served from 11 a.m. to 9 p.m., Friday and Saturday, and from 11 a.m. to 3 pm., Sunday. “Prices vary for dinner, depending upon what Greek dish you pick, such as shish kabob, dolmathes (rice-filled grape leaves), pastichio, moussaka, and more,” said church secretary Stephanie Koutroulis. Oh, and did we mention dessert? “We make 20,000 pieces of pastries,” Koutroulis said, such as baklava and galaktoboureko, a custard-filled filo dough with honey syrup. Moreover, beginning at 11 a.m., Saturday, Nov. 17, the Greek church will hold its annual St. Fotini Bazaar luncheon, serving such gourmet dishes such as skewered shrimp over pilaf, roasted chicken and spanakopita. And, you won’t want to miss the pastries.

TOWARD A GREEN FOOD VISION At John Street United Methodist Church, some volunteers who grow vegetable gardens supplement their home-cooked, bean supper offerings with seasonal, fresh produce like lettuce, greens, herbs, cucumbers, tomatoes, and the like. Diners first select their choice of homemade pie from the pie table and then make their way to their table where meals are served family style. Above: Mackenzie Bearor, who was volunteering with her father the night we visited. Photo by Joseph Brunette. greenandhealthymaine.com

For instance, church member Mary Dearborn, whose specialty is baking pies and bread pudding, had picked and frozen the strawberries, Summer/Fall 2012 Visitor’s Guide

raspberries and blueberries that went into her fruit pie, served that night. “I grow organically. There’s nothing in my garden that is poison. No spray,” she said. She also shops for fresh veggies and plants at Spear Farm & Greenhouse of Warren and Green Thumb of West Rockport. “I like to buy local,” she said.

who today run Hatchet Cove Farm, a familyrun business in Warren. In spring, community and church members who purchase a CSA share help the farm pay for seeds and supplies and other seasonal, startup costs. In exchange, members get a weekly selection of vegetables grown on the farm.

A similar green wave of thought can be found at other churches that have gardening parishioners. But some coastal-area churches make a concerted effort to support local market farmers and fishermen. In particular, the First Universalist Church in Rockland has made the support of local food part of a thriving ministry. The church’s Green Sanctuary team helped to organize the state’s first community supported fishery (CSF) and published “Maine Shrimp Cookbook” (Down East Books, 2005).

Hatchet Cove Farm delivers their produce at the church foyer. CSA participants pick up their produce at 11 a.m., every Sunday.

The group had been inspired to create a CSF because of its successful community supported agriculture (CSA) program, which helped to promote two young, local farmers

“Members also can receive surplus vegetables to put aside for winter and have the option to add on cheese, bread, mushrooms, eggs, chicken, pork and beef shares,” according to the farm web site: www.hatchetcovefarm.com/csa. The Cape Elizabeth United Methodist Church in Cape Elizabeth has regular bean suppers from September to May. But on the first Saturday in October, they hold a special Harvest Supper.

“We use that supper to make a special effort to buy ingredients grown in Maine,” said Steve Bither, event organizer. “For example, we’ve gotten navy beans near Bangor and kidney beans in Fryeburg. For meat dishes, we went to a farmer’s market in Portland. We try not to have JELL-O pies, but instead, apple and blueberry made from produce grown in Maine. For our cornbread, we’ve used corn meal grown in Aroostook County. All eggs are from local hens, and all green salads are locally grown, including the cole slaw.” The Cape Elizabeth area has about 10 farms that sell produce locally, he noted. “A lot of them sell at the farmers’ market held at Deering Oaks Park in Portland,” he said. The market, held from 7 a.m. to 12 noon on Saturday, from April through late November, has more than 35 participating Maine farmers. “It is a wonderful experience, like going to a country fair,” Bither said.

It’s Suppertime!

Many southern to midcoast-area churches in Maine dish out a heap of food and hospitality at their down-home, public bean “suppahs.” But some churches hold other savory food events, such as turkey, roast beef and lobster suppers! The following list highlights many such public suppers, a number of which are held throughout the summer and into leafpeeping season. We couldn’t include them all, so check with local newspapers, ask around and be on the lookout for road-side signs announcing upcoming supper events. Call ahead to confirm dates and times. BELFAST Belfast United Methodist Church (supper type varies monthly). First Sat of the month, Apr-Nov, 5pm, $8. 23 Mill Lane, Belfast 207-338-5575 www.belfastumc.org BRUNSWICK First Parish Church (bean & spaghetti supper). Fourth Sat in Sep, Oct, Nov, Jan, Mar & Apr, 5-6:30pm, $7. 9 Cleaveland Street, Brunswick 207-729-7331 www.firstparish.net CAMDEN John Street United Methodist Church. First Sat of every month, 5pm, $7. 98 John Street, Camden 207-236-4829 jsumc@midcoast.com CAPE ELIZABETH Cape Elizabeth United Methodist Church. First Sat of the month (Sep-May), 4:30-6pm, $7.50. *Special Maine-grown Harvest Supper: Oct 8. 280 Ocean House Road, Cape Elizabeth 207-799-8396 www.ceumc.org EDGECOMB Edgecomb United Church of Christ. 6/16, 7/21, 9/15 & 10/20, 5-6:30pm, $7. Lobster dinner; 8/18 (price TBA – reservations suggested). 15 Cross Point Road, Edgecomb 207-882-4060 www.edgecombchurch.org ELIOT Eliot United Methodist Church (roast turkey supper),. Sat, Oct 20, 4-6pm, $9. 238 Harold L. Dow Highway, Eliot 207-439-6593 www.eliotumc.com FALMOUTH Falmouth Baptist Church. Last Sat of every month 24

Green & Healthy Maine

(except Nov & Dec), 5-6pm, $7. 18 Mountain Road, Falmouth 207-797-4066 www.abcfalmouth.org FREEPORT First Parish Church. Second Sat of every month, 5-6pm. 40 Main Street, Freeport, 207-865-6022 www.freeportucc.org KENNEBUNK Christ Church in Kennebunk. Fifth Sat of the month (quarterly), 5-7pm, $5-$8. 6 Dane Street, Kennebunk 207-985-4494 www.christchurchkennebunk.org PORTLAND Stevens Avenue Congregational Church (roast beef supper). Fourth Sat of every month (except Dec), 4:306:30pm, $9. 790 Stevens Avenue, Portland 207-7974573 www.saccucc.blogspot.com ROCKLAND Aldersgate United Methodist Church. Last Sat of the month, Mar-Oct, 5pm, $3-$7.50. 15 Wesley Lane, Rockland 207-596-5715 www.aldersgaterock.com Rockland Congregational Church. Last Mon of every month, 5:30pm, $7. 180 Limerock Street, Rockland 207594-8656 www.rocklandcongregationalchurch.org SACO Corner Stone United Methodist Church (roast beef supper). First Sat of the month, May-Nov, 5-6:30pm, $9. 20 Jenkins Road, Saco 207-286-9829 www.gbgm-umc. org/cornerstonechurch

North Saco Congregational Church. Fourth Sat of the month, four times per year, 4:30-6:30pm, $7. Rocky Hill Road, Saco 207-282-4283 St. Demetrios Greek Orthodox Church. Annual Greek Heritage Festival: Jul 13, 14, 15. St. Fotini Bazaar: Nov 17. 186 Bradley Street, Saco 207-284-5651 SCARBOROUGH West Scarborough United Methodist Church. Third Sat of the month, Mar-Oct, 4:30-6pm, $8. Corner of 2 Church Street & Route One, Scarborough 207-883-2814 www.neumc.org/churches/detail/473 SEARSPORT North Searsport United Methodist Church. Third Sat of every month, May-Oct, 5pm, $7. Mt. Ephraim Road, North Searsport 207-548-2239 www.neumc.org/churches/detail/337 SOUTH PORTLAND Elm Street Methodist Church. Fourth Sat of every month, 4:30-6:30pm, $4-$8. 168 Elm Street, South Portland 207-799-0407 www.elmstreetumc.org WESTBROOK Pride’s Corner Congregational Church. First Sat of every month, 5pm & 6pm, $5-$8. 235 Pride Street, Westbrook 207-797-4636 www.pridescornerchurch.org YARMOUTH First Parish Congregational Church. Fourth Sat of every month (except Dec & Jul), 5pm, $7. 116 Main Street, Yarmouth 207-846-3773 www.firstparishyarmouth.org

Southern Beaches Local & Organic Food BIDDEFORD Hannaford: 299 Elm Street, 207-284-8677. See our ad inside front cover.

OTHER TOWNS Raven Hill Orchard & Farm (pick your own organic apples): 255 Ossipee Hill Road, East Waterboro, 207-247-4455.

Saco Biddeford

Wellness Services

New Morning Natural Foods Market & Café: 230 Main Street, 207-282-1434.

KENNEBUNK Hannaford: 65 Portland Road, Suite 9, 207-985-9135. See our ad inside front cover.

New Morning Natural Foods: 3 York Street, 207-985-6774. Kennebunk Farmers’ Market: Sat 8am-1pm downtown in the Grove Street parking lot, May-mid Nov.

OLD ORCHARD BEACH Hannaford: 2 Cascade Road, 207-934-4311. See our ad

Eye Sun Holistic Massage & Eclections: North Dam Mill Bldg., 2 Main Street, 207-710-3627.

Saco Healing Arts Center: 209 Main Street, Suite 301, 207-284-8556.

YORK

inside front cover.

Wells Farmers’ Market: Wed 1:30-5pm in the Wells Town Hall parking lot, late May-mid Oct.

YORK Hannaford: 440 U.S. Route One, 207-363-5357. See our ad inside front cover.

The Gateway Farmers’ Market in York: Sat 9am-1pm from Jun-Oct & Thu 11am-2pm from Jul-Sep, in the lot behind the Greater York Region Chamber Visitor Center. greenandhealthymaine.com

Free Movies on the Lawn: Wed 8pm from Jun 20–Aug 18 (except Jul 4), The Breakwater Inn & Spa, 127 Ocean Avenue.

OGUNQUIT 39th Annual Sidewalk Art Show & Sale: Fri, Aug 23 from 9:30am-5pm (rain date Aug 24), downtown.

Yoga on York: 250 York Street, 207-363-9642.

WELLS

GLOW Massage and Wellness Clinic: 266 York Street, 2nd Floor, 207-641-7353.

Wells Summer Concert Series: Sat 6:30pm from Jul 7 Sep 1, Wells Harbor Park.

OTHER TOWNS

Summer Solstice Craft Shows: Jul 7-8 and Sep 8-9 from 10am-4pm (rain or shine), Wells Elementary School, 276 Sanford Road (Rt. 109).

Renaissance Therapeutic Massage and Yoga Studio: 178 Dow Hwy (Rt. 236), Suite 12, Eliot, 207-439-8282.

Hannaford: 107 Wells Plaza, 207-646-4111. See our ad

Kittery

Village Yoga of the Kennebunks: 153 Port Road, 207-967-6262.

SACO

WELLS

York

Nataraja School of Yoga: 36 Main Street, 207-985-9766.

Saco River Yoga: 12 1/2 Pepperell Square, 207-590-9800.

Saco Farmers’ and Artisans’ Market: Wed & Sat 7am12pm in the Saco Valley Shopping Center parking lot, May-Oct.

Ogunquit

KENNEBUNK

inside front cover.

Hannaford: 532 Main Street (U.S. Route One), 207-2824152. See our ad inside front cover.

Wells

BIDDEFORD

SACO

Kennebunk

Community & Cultural Events BIDDEFORD Art Walk: Last Friday of every month from 5-8pm, downtown and in the mills.

KENNEBUNK Kennebunk Old Home Week (a celebration of local history and culture): Jul 2-7, various locations.

Wendy Clark photo

25th Annual Laudholm Nature Crafts Festival: Sep 8-9 from 10am-4pm, The Wells Reserve at Laudholm, 342 Laudhom Farm Road. Punkinfiddle (National Estuaries Day Celebration): Sat, Sep 22 from 10am-4pm, The Wells Reserve at Laudholm, 342 Laudhom Farm Road.

YORK 28th Annual Harvestfest and Kidsfest: Sat, Oct 13 from 10am-8pm & Sun, Oct 14 from 10am-4pm, York Beach.

Summer/Fall 2012 Visitor’s Guide

SOUTHERN BEACHES

Parks & Trails

Mount Agamenticus Trail (walking, hiking, biking and horseback-riding trails within a 10,000-acre conservation region): Mountain Road, 207-361-1102.

OGUNQUIT

WELLS Jetty Walk (a breakwater boardwalk through fragile dune habitat): Drake’s Island Beach, Drake’s Island Road. Miles of public beaches with public parking areas: Drakes Island Beach, East Shore Beach, and Wells Beach. Rachel Carson National Wildlife Refuge: 321 Port Road, 207-646-9226. Photo courtesy of Meadowmere Resort

Marginal Way (one-mile footpath along the shore with mutiple access points). Wheelchair accessible. For a trail map: www.marginalwayfund.org.

Wells Harbor Community Park (wetlands, sand dunes, ocean harbor): Harbor Road.

YORK Cape Neddick (Nubble) Light and Sohier Park (half-mile shoreline walking trail, park, and lighthouse): 186 York Street.

Get on the Water KENNEBUNK First Chance Whale Watch & Scenic Lobster Cruises: 4 Western Avenue, 207-967-5507.

York County Profile: Noah Wentworth Green-housing Innovator, Farmer Where do you live and how long have you lived in this area? I live with my wife, Flora Brown, and our two-year-old daughter Sascha on the family farm I grew up on in Arundel. Three generations of family now live here along with non-family members of an ever-evolving cooperative community. My parents purchased the 100-acre farm property in 1969 with the dream of raising their kids in a setting where self-sufficiency was the backdrop to daily life. How do you make your living? For the past 20 years, I have focused on residential building and design with occasional forays into farming. As a founder of Evergreen Building Collaborative, I have worked to develop innovative solutions to housing ourselves based on efficient use of resources, affordability and the use of local materials reflecting regional architectural forms. What have you learned about life, living and working in Maine? There is no substitute for knowing the people that make up your community. When we live in isolation it is easy to form opinions of others that are not always accurate. I find that Maine is still a small enough place that people from all walks of life can still find common ground. Honest dealings and common sense are part of the fabric of life here. You recently launched a CSA farming project. Can you say more about that and what inspired you and your family to start the farm? CSA stands for “Community Supported Agriculture” and represents a model of farming that many small farms are turning to as a partnership between the farmer and the community around the farm. In this model, local community members buy a “share” in the farm in the late winter or early spring in exchange for produce distributed throughout the growing season. We chose this model for our farm because it creates a personal and vital link between our farm and the consumer, connecting people to the source of their food and the

Green & Healthy Maine

experience of farming. By visiting the farm on a weekly basis our “shareholders” see the process of growing food first hand, can join in on the work, observe our growing practices and can feel satisfied that the food they are eating is healthy for them and the land. When you want some quiet time in nature, where do you go? The beaches in this area are always a good destination, though crowded in the summer months. I have always enjoyed visiting Laudholm Farm and the Wells Reserve, and Rachel Carson Wildlife Sanctuary, taking walks on the trails, cross country skiing in the winter, and bird watching. The Emmons Preserve at the Kennebunkport Land Trust has great walking paths. How did growing up on the farm influence who you are today? I’ve counted over a hundred different people who have lived here in my lifetime, in a variety of creative housing configurations. Some of whom stayed for years, others who were just passing through. Through daily chores, heated discussions around the communal dinner table, and democratic meetings that were structured around consensus, I learned a lot about how to live in a community of varied personalities, worldviews, and passions. Today, I continue to value and seek out this kind of diversity in both my personal and work lives. Finding common ground through common sense efforts is important and creating a viable local economy through supporting local farming and small businesses are just a few examples.

SOUTHERN BEACHES

WELLS

OTHER TOWNS

Historic Laudholm Farm – Wells National Estuarine Research Reserve (a restored saltwater farm): 342 Laudholm Farm Road, 207-646-1555.

Hackmatack Playhouse: 538 School Street (Rt. 9), Berwick, 207-698-1807.

YORK

Fun Facts Settled around 1623, Kittery was incorporated in 1647, and today bills itself as “the oldest incorporated town in Maine.”

John Bray House, Kittery Point, Maine. Built in 1662, it is considered the oldest surviving house in Maine.

ShuttleBus/ZOOM (bus service between Biddeford, Saco, OOB, Portland & South Portland): 13 Pomerleau Street, Biddeford, 207-282-5408. The Amtrak Downeaster (train service between Portland, Old Orchard Beach, Saco and Wells, and on to Boston): Portland Transportation Center, 100 Thompson’s Point Road, Portland, 800-USA-RAIL.

& B e d d i n g i n t h e Wo r l d

Kittery Showroom 207 438 9778

Excursions Coastal Maine Outfitting Co. (kayak trips, tours, lessons and rentals): 1740 U.S. Route One, 207-363-0181.

Transportation

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Over the past 100 years, Ogunquit has become a destination for LGBT tourists, and features numerous LGBT-owned and -operated hotels, restaurants, bars, theaters, and other businesses.

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Call 207.283.9951 or visit www.fbes.org!

Harbor Adventures (coastal kayak and bike tours): 207-363-8466

SOUTHERN BEACHES

Unique summer garden and family nature camps!

LINKS

Rainy Days & Indoor Options

• Calendar of Events: www.mainetoday.com/ events.html

PUBLIC LIBRARIES • Biddeford: 270 Main Street

BIDDEFORD City Theater: 205 Main Street, 207-282-0849.

• Kennebunk: 112 Main Street • Kennebunkport: 18 Maine Street • Kittery: 8 Wentworth Street

KENNEBUNK

• North Berwick: 41 High Street

The Brick Store Museum: 117 Main Street, 207-985-4802.

• Old Orchard Beach: 27 Staples Street • Saco: 371 Main Street

KENNEBUNKPORT

• Wells: 1434 Post Road • York: 15 Long Sands Road

See a business you want to visit? Rene Schwietzke photo

Seashore Trolley Museum: 195 Log Cabin Road, 207-967-2800. greenandhealthymaine.com

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Summer/Fall 2012 Visitor’s Guide

Green & Healthy Maine

GREATER PORTLAND

Greater Portland Local & Organic Food CUMBERLAND Cumberland Farmers’ Market: Sat 9am-12pm at the Cumberland Town Hall Complex, May-mid Oct.

FALMOUTH

Lois’ Natural Marketplace and Café: 152 U.S. Route One, 207-885-0602. See our ad page 34. Scarborough Farmers’ Market: Sun 9am-1pm at Scarborough Town Hall / Scarborough High School (U.S. Route One). Jun-Oct.

295

SOUTH PORTLAND

inside front cover.

Hannaford: 101 Ocean Street, 207-799-3374 | 50 Cottage Road, 207-799-7359 | 415 Philbrook Avenue, 207-761-2729. See our ad inside front cover.

Cumberland Farmers’ Market in Falmouth: Wed 12-4pm in Wal-Mart parking lot (Route One), May-mid Oct.

South Portland Farmers’ Market: Thu 3-7pm in Thomas Knight Park, mid Jul-Oct.

GORHAM

WESTBROOK

Hannaford: 99 Main Street, 207-839-6553. See our ad

Hannaford: 7 Hannaford Drive, 207-854-4631. See our ad

Hannaford: 65 Gray Road, 207-878-0050. See our ad

inside front cover.

PORTLAND

Westbrook Farmers’ Market: Thu & Fri All Day in Saccarappa Park, Apr-Nov.

Public Market House: 28 Monument Square. Hannaford: 295 Forest Avenue, 207-761-5965 | 787 Riverside Street, 207-878-0191. See our ad inside front cover. Harbor Fish: 9 Custom House Wharf, 207-775-0251. See our ad page 28.

Whole Foods: 2 Somerset Street, 207-774-7711. Trader Joe’s: 87 Marginal Way, 207-699-3799. Rosemont Market: 88 Congress Street, 207-773-7888 | 580 Brighton Avenue, 207-774-8129 (market & bakery) | 5 Commercial Street, 207-699-4560 (produce company). See our ad page 3.

Portland Farmers’ Market: Wed 7am-2pm in Monument Square; Sat 7-12 in Deering Oaks Park, Apr-Nov.

SCARBOROUGH Hannaford: 31 Hannaford Drive (U.S. Route One), 207-883-7670. See our ad inside front cover.

New Gloucester

Yarmouth Cumberland Falmouth Westbrook Gorham Portland South Portland Scarborough Cape Elizabeth 1

YARMOUTH Hannaford: 756 U.S. Route One, 207-846-5941. See our ad inside front cover.

Rosemont Market & Bakery: 96 Main Street, 207-8461234. See our ad page 3. Yarmouth Community Farmers’ Market: Thu 2:30-6:30pm in the Town Hall Green, Jun-Sep.

OTHER TOWNS Ricker Hill Orchards (pick your own organic apples and a disc golf course): 295 Buckfield Road (Rt. 117), Turner, 207-225-5552. Goranson Farm (pick your own organic berries): 250 River Road (Rte. 128), Dresden, 207-737-8834. Little River Flower Farm (pick your own organic strawberries): 160 Turkey Lane, Buxton, 207-929-3967.

Wellness Services

GORHAM Holistic Pathways Yoga Center: 203 Main Street, 207839-7192.

PORTLAND A Bout of Health Acupuncture & Massage: 980 Forest Avenue Suite 107, 207-878-3300. Core 3 Massage: 17 Free Street, 207-319-5817. Lila East End Yoga: 251 Congress Street, 207-809-1221. See our ad page 35.

greenandhealthymaine.com

FALMOUTH

Portland Power Yoga: 72 Cove Street, 207-761-4328.

The Wellness Solution (massage, yoga, pilates, organic skin care, etc): 366 U.S. Route One, 207-899-0727.

Maine Center for Acupuncture: 222 St. John Street, Suite 115.

Yogave (donation-based yoga classes): 170 U.S. Route One, Suite 130.

Portland Yoga Studio: 616 Congress Street, 207-7990054. Summer/Fall 2012 Visitor’s Guide

GREATER PORTLAND

play space for kids and their grown-ups!

Springboard Pilates: 143 Spring Street, 207-400-6691. See our coupon page 47.

Alive at Five (free concerts): Fri 5-7:30pm from Jul 12 Aug 9, Monument Square.

Sue Vittner Massage Therapy: 31 Exchange Street, 210559-6419.

Weekday Performance Series (jugglers, magicians, etc): Tue 12-1pm from Jul 10-Aug 14, Post Office Park.

Tim McLain Massage: 22 Monument Square Suite 408, 207-699-7558. See our ad page 32.

Portland Chamber Music Festival Summer Concert Series: 8pm, dates vary, USM in Portland.

The Awake Collective - A healing arts collaborative: 509 Forest Avenue, 207-318-1931.

Sunset Folk Series: Wed 7:30pm from Jul 11–Aug 15, Western Prom Park.

The Yoga Center: 449 Forest Avenue, 207-774-9642. See

Crusher’s Kids Concerts in the Park: Thu 12:30pm from Jul 12–Aug 9, Bandstand in Deering Oaks Park.

our coupon page 46.

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3,500 sq ft of open cr eative play space!

Full espresso bar for the parents Healthy snacks, and smoothies for the kids Free classes with admission: Art, story time, drama, music and more. Wide open space with lots of natural sun & air-conditioning in the summer. Rock wall, play dome, dress-up, stage, infant area, art room & reading nooks. Conveniently located in Portland’s Back Cove with free parking! 49 Dartmouth Street • Portland, Maine

(207) 899-1900 • Greenlight-Studio.com

Wholeheart Yoga: 150 St. John Street, 207-871-8274. See our coupon page 47.

Friends of Eastern Prom Concert Series: Thu 7:00p from Jul 12–Aug 30, Bandstand on the Eastern Prom.

SOUTH PORTLAND

Sidewalk Art Festival: Sat, Aug 25 from 9am-4pm, along Congress Street, between High Street and Preble Street.

Mojo Health Bar (yoga, massage, juice bar): 435 Cottage Road, 207-541-9033. Greener Postures Yoga: 740 Broadway Street, 207-2106525. See our ad page 35.

Harvest on the Harbor (Maine’s Premier Food & Wine Experience): Oct 25–27, 14 Ocean Gateway Pier. Portland Performing Arts Festival: Jul 28–Aug 1, at venues all over the arts district.

Ocean House Massage: 179 Cottage Road, 207-767-5363.

YARMOUTH Sanctuary Holistic Health (yoga, massage and other modalities): 50 Forest Falls Drive, 207-846-1162.

PEAKS ISLAND Art Walk: selected Saturdays 3-7pm, Peaks Island.

SOUTH PORTLAND

Yarmouth Yoga Studio: 374 U.S. Route One, 207-846-0777.

Community & Cultural Events CAPE ELIZABETH Labor Day Art Show: Sun, Sep 2 from 10am-4pm, Fort Williams Park.

FALMOUTH Falmouth Summer Concerts in the Park: Mon 6:307:30pm on Jul 2, Jul 26, Jul 30 & Aug 2, Falmouth Village Park Gazebo.

PORTLAND Art Walk: First Friday of every month from 5-8pm (yearround), Old Port & Arts District. MENSK Rooftop Movies: Last Sun of Jun, Jul & Aug at Sundown, rooftop of Spring Street Parking Garage (rain or shine). Kid’s Activity Day: Wed 10:30-11:30am from Jul 11-Aug 1, Lobsterman’s Park. Weekday Music Series: Fri 12-1pm from Jul 13 - Aug 17, Post Office Park. 30

Green & Healthy Maine

Wendy Clark photo

Summer Children’s Concert Series: Wed 12-1pm from Jul 25–Aug 15, Mill Creek Park. 33rd Annual Art in the Park Show & Sale: Sat, Aug 11 from 9am-5pm, Mill Creek Park.

SCARBOROUGH Scarborough Community Chamber Summer Concerts in the Park: Thu 6:30pm from Jun 28 – Aug 2, Memorial Park at Oak Hill.

YARMOUTH Yarmouth Summer Art Series: Various Mon & Wed 11am & 6:15pm from Jun 27–Aug 8, Royal River Park. Yarmouth Clam Festival: Jul 20-22, Main Street and downtown Yarmouth.

GREATER PORTLAND

Greater Portland Profile: Willa Wirth Silversmith, Artist How did you get started in silver design? In 2000, I took a continuing education class at the Maine College of Art in silversmithing basics. Those six Monday nights changed my life’s path. I went from experimenting in my basement, to having a studio, and now my own store front. Does your silver design have a common theme or character to it? How would you describe it? My work has a common theme of organic oceanic forms. In addition, core elements in nature, including the moon, the sun, nature’s pathways and waves—these are all inspirations that are represented in the collection titles of my work. Speaking of inspiration, where do you find inspiration for your work? Nature is my muse. Nature is constantly changing in a dynamic ‘life’ show. This fuels me to recreate all the beauty that inspires me into silver pieces. Where do you live and how long have you lived in this area? I’ve lived in the East End neighborhood of Portland for 12 years. It’s like an ocean ver-

sion of Back Bay Boston without the red stone. The Portland Trails system weaves amazing pedestrian walkways and hiking paths throughout the neighborhood. The businesses are Bohemian, and include upscale eateries, coffee shops, artesian pizzerias, art galleries, and unique shops. It is a colorful, one-of-a-kind, intimate community that flavors Portland with urban class and outdoor grandeur.

Specializing in gorgeous & delicious custom dessert design All cakes available gluten free. Come visit us at the bakery or call to set up an appointment to discuss your special event.

When you are not working, how do you spend your time? When I’m not working, I like to be active and move my body. So this usually means working out, hiking, biking, paddle boarding, and basically submersing myself in nature. Walking along the crashing waves helps me leave my mind behind—it’s my definition of bliss. What are some of your favorite places to be in nature in greater Portland?

740 Broadway, Suite 200 | South Portland Mon–Fri: 9am–6pm, Sat: 9am–2pm

207.899.1088

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The Eastern Prom, and all of the beaches. I also love the Prouts Neck Cliff Walk in Scarborough (near Higgins Beach). Whenever I have company in town, I take them to the beaches and for day trips to the islands in Casco Bay. www.willawirth.com

Photo by Joseph Brunette

High Quality Consignment Fashion for Women 190 US Rt.1, Falmouth ME 207-781-8252 Hours: Tues- Fri 10-6, Sat 10-5, Sun 12-5 www.forgetmenotsfalmouth.com

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Summer/Fall 2012 Visitor’s Guide

GREATER PORTLAND

STATEWIDE â&#x20AC;&#x153;Open Farm Dayâ&#x20AC;?: Sunday, Jul 22, Farms across Maine are open to the public.

Forest City Trail: 10-mile route across the best of Portland that comprises 9 trails, some school campuses, several parks, an historic cemetery, and connecting sidewalks. Can enter trail at 9 points (see maps at www.trails.org). Deering Oaks Park: Between Deering Avenue, Forest Avenue and State Street.

Parks & Trails

Payson Park: Playground, tennis courts, baseball fields, great kite-flying and more! Between Baxter Boulevard and Ocean Avenue.

CAPE ELIZABETH Cape Elizabeth Land Trust: Wetland, forest, stream, wildlife trails and more! For a complete list: www.capelandtrust.org.

Portland Freedom Trail: Urban walking trail that acknowledges participation in the Underground Railroad and anti-slavery movement, 16 trail markers throughout the city listed here: www.portlandfreedomtrail.org.

Fort Williams & Portland Headlight: 95 Humphries Road off Shore Road.

SCARBOROUGH

CUMBERLAND

The Scarborough River Wildlife Sanctuary: 56 acres of beautiful land that is home to abundant wildlife. Located off the Pine Point Road in West Scarborough.

Cumberland Town Forest: 1.4 mile loop along the border of a 75-acre community forest. Trailhead behind Cumberland Town Hall, 290 Tuttle Road. Twin Brook Recreation Area: 250-acre four-season park, 185 Tuttle Road.

Scarborough Land Conservation Trust: Variety of trails. For a complete list: www.scarboroughlandtrust.org.

SOUTH PORTLAND Portland Trails: Seaside, bicycling, and walking trails with lighthouse and cityscape views and more! For a complete list: www.trails.org. Southern Maine Community College Campus: Enjoy the Shoreway Arboretum, Fort Preble, Spring Point Ledge Light, Willard Beach and more. 2 Fort Road.

YARMOUTH Beth Condon Memorial Parkway: 1.25-mile pedestrian and bike path. Intersection of Portland Street and Route One.

Wendy Clark photo

FALMOUTH Portland Trails: Island, Audubon preserve, river estuary, scenic trails and more. For a complete list: www.trails.org.

GORHAM validated parking BCBS insurance provider couples massage available

Tim Mclain

22 Monument Square, Suite 408 Portland

207.699.7558

TimMclainMassage.com 32

Green & Healthy Maine

Mountain Division Trail: 6-mile paved trail from South Windham to Standish, www.mountaindivisiontrail.org.

NEW GLOUCESTER Pineland Farms: Over 5,000 acres of open woodlands and fields and 25K of trails. 15 Farm View Drive, 207-688-4539.

PORTLAND Portland Trails: 31 varied trails including woods, island, brook, river sanctuary, urban, seaside trails and more. For a complete list: www.trails.org.

Royal River Park: Between East Elm and Bridge Street, along the riverbank.

CASCO BAY ISLANDS Maine Island Trails Association: 375-mile chain of over 190 coastal islands. For more info: www.mita.org. See our ad page 4 and coupon page 47.

Get on the Water PORTLAND Maine Sailing Adventures (public sails, private charters & educational sails): 207-749-9169. See our ad page 30. Lucky Catch Cruises (Maine lobstering tours): 170 Commercial Street, 207-761-0941. Casco Bay Lines: 56 Commercial Street, 207-774-7871.

GREATER PORTLAND

SCARBOROUGH Scarborough Marsh Audubon Center (birding, canoe/ kayak rentals, canoeing/walking/nature tours, and more): Route 9 and Pine Point Road, 207-883-5100.

SOUTH PORTLAND

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Transportation METRO Bus (Greater Portland Transit with service between Portland, South Portland, Westbrook and Famouth): 114 Valley Street, Portland, 207-774-0351. See our ad page 31.

Maine Ocean Adventures (chartered boat tours of Casco Bay): 231 Front Street, 207-751-6966.

It's right here where the rubber meets great trails. Day and 1/2 day guided rides, bike rentals, instruction, overnight availability.

ShuttleBus/ZOOM (bus service between Biddeford, Saco, OOB, Portland & South Portland): 13 Pomerleau Street, Biddeford, 207-282-5408. Casco Bay Lines (ferry service to the Casco Bay islands): 56 Commercial Street, Portland, 207-774-7871.

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207.625.8189 BikeBackCountry.com bcountry@psouth.net

Concord Trailways (bus service between Southern & Midcoast Maine and on to Boston with stops in: Portland, Brunswick, Bath, Wiscasset, Damariscotta, Waldoboro, Rockland, Camden/Rockport, Lincolnville, Belfast, Searsport): Portland Transportation Center, 100 Thompson’s Point Road, Portland, 800-639-3317. See our ad page 10. Greyhound Bus Lines (bus service between Bangor, Midcoast, Portland, and Boston): 950 Congress Street, Portland, 207-772-6587.

Wendy Clark photo

Outdoor Experiences PORTLAND Wicked Walking Tours (legends and history of haunted Portland): Tours meet on the sidewalk at 72 Commercial Street, 888-718-4253. Summer Feet Cycling (guided bicycle tours of local lighthouses and islands): 866-857-9544. See our ad page 28. Maine Foodie Tours (an Old Port walking tour, a trolley tour, and a chocolate tour): 207-233-7485. Greater Portland Landmarks (a variety of historic and architectural walking tours around Portland): 93 High Street, 207-774-5561.

greenandhealthymaine.com

Ben Schumin photo

The Amtrak Downeaster (train service between Portland, Old Orchard Beach, Saco and Wells, and on to Boston): Portland Transportation Center, 100 Thompson’s Point Road, Portland, 800-USA-RAIL. City of South Portland Bus Service (service within South Portland and between South Portland and Portland): 207-767-5556.

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Summer/Fall 2012 Visitor’s Guide

Serving Scarborough and the greater Portland community for 19 years with hundreds of local, organic farm-to-market foods including: Little Ladâ&#x20AC;&#x2122;s vegan fruit tarts, Gluten free sandwiches, Maine craft beers and Indian Meadow Herbals Love Your Face cream. Open 7 days a week.

Green & Healthy Maine

GREATER PORTLAND

Rainy Days & Indoor Options

Maine Historical Society: 489 Congress Street #2, 207774-1822.

FALMOUTH

SOUTH PORTLAND

Falmouth Ice Arena: 20 Hat Trick Drive, 207-781-4200.

Art Night Out (one-time art classes that include all materials): 352 Cottage Road, 207-799-5154.

PEAKS ISLAND Fifth Maine Regiment Museum: Peaks Island, 207-766-3330.

PORTLAND Children’s Museum: 142 Free Street, 207-828-1234. The Nickelodeon (independent movie theater): 1 Temple Street, 207-772-9751. Portland Museum of Art: 7 Congress Square, 207-775-6148. See our ad page 28. Victoria Mansion (a national historic landmark built in 1860): 109 Danforth Street, 207-772-4841.

Bayside Bowl (hip bowling alley with great food): 58 Alder Street, 207-791-2695.

YARMOUTH Clay Play (paint your own pottery): 756 U.S. Route One #2, 207-846-4640.

Fun Facts Stevens Avenue in Portland is in the Guinness Book of World Records for being the only street in America where one can receive a full education from preschool through grad school.

Color Me Mine (paint your own pottery): 245 Commercial Street, 207-899-3773.

251 Congress Street Portland, ME 04101 info@livelila.com (207)809-1221 www.livelila.com

Greenlight Studio (a play space for kids): 49 Dartmouth Street, 207-899-1900. See our ad page 30 and coupon page 47.

Maine Narrow Gauge Railroad Museum: 58 Fore Street, 207-828-0814.

Wendy Clark photo

Portland High School is the oldest public high school in the country.

PUBLIC LIBRARIES • Portland: 5 Monument Square; 377 Stevens Avenue; 1600 Forest Avenue • Peaks Island: 129 Island Avenue • Falmouth: 5 Lunt Road • Yarmouth: 215 Main Street • Cumberland: 266 Main Street • South Portland: 155 Westcott Road • Scarborough: 48 Gorham Road • Westbrook: 800 Main Street • Gorham: 71 South Street

LINKS • List of Art Galleries in Portland, Maine (that participate in Art Walk): http://www.firstfridayartwalk.com/listings.php • Calendar of Events: www.mainetoday.com/ events.html

greenandhealthymaine.com

740 Broadway South Portland

Cape Elizabeth’s Portland Head Light is one of the most photographed lighthouses in the world.

greenerposturesyoga.com Summer/Fall 2012 Visitor’s Guide

Local & Organic Food

Southern

BATH

BRUNSWICK

Bath Farmers’ Market: Sat 8:30am-12pm in Waterfront Park, May-Oct.

Massage on Maine: 56 Maine Street, 207-504-6913.

Bath Natural Market: 36 Centre Street, 207-442-8012.

Safar Bodycare (massage): 10 Pleasant Street, 207-8913074.

BOWDOINHAM

Midcoast Massage & Reiki Center: 103 Harpswell Road, 207-712-7936.

Bowdoinham Farmers’ Market: Sat 8:30am-12:30pm at Merrymeeting Grange Hall, late May-Oct.

Jai Yoga: 14 Maine Street #314 (Fort Andross Building), 207-725-7874.

BRUNSWICK

Midcoast Pilates Studio of Maine: 56 Maine Street, 207373-0872.

Morning Glory Natural Foods: 60 Maine Street, 207-7290546.

Hart Yoga: 25 Stanwood Street, Suite B, 207-729-9273.

Hannaford: 35 Elm Street, 207-725-6683. See our ad

Women’s Fitness Studio & Spa: 21 Stanwood Street, 207-729-5544.

inside front cover.

Brunswick Farmer’s Market: Tue & Fri 8am-2pm on the Village Green, May-Thanksgiving.

Maine Pines Racquet & Fitness: 120 Harpswell Road, 207-729-8433.

FREEPORT Freeport Yoga Company: 81 Bow Street, 207-319-3395. See our ad page 40.

TOPSHAM Wendy Clark photo

Crystal Springs Farmer’s Market: Sat 8:30am-12:30pm at Crystal Spring Farm, 277 Pleasant Hill Road, May-Oct.

FREEPORT Royal River Natural Foods: 443 U.S. Route One, 207-865-0046. See our ad page 39.

BATH

Freeport Farmers’ Market: Fri 1-5pm at LL Bean (between Flagship store and Home store), Jun-Sep.

Gazebo Concert Series: Tue & Fri at 7pm, Jun 22-Aug 24, The Gazebo in the City Park, 33 Summer Street.

TOPSHAM

40th Annual Bath Heritage Days: Jul 4–8, Library Park and Waterfront Park.

ad inside front cover.

Wellness Services BATH Wendy Decker Reflexology and Massage: 207-443-2572. Agility Flow (yoga): 15 Vine Street, 207-406-1429. Green & Healthy Maine

Community & Cultural Events

Cumberland Farmers’ Market in Freeport: Fri 10am12:15pm at Cricket Hunt School (U.S. Route One), May-mid Oct.

Hannaford: 49 Topsham Fair Mall, 207-729-5124. See our

The Barn Yoga: 39 Fiddlehead Lane, 207-798-5884.

Art Walk: Third Fri of every month from 5-8pm, Jun-Oct.

BRUNSWICK Art Walk: Second Fri of every month from 5-8pm, MayOct. Bowdoin International Music Festival (featuring classical musicians from around the world): More than 80 concerts between Jun 23-Aug 4, Bowdoin College. Brunswick Outdoor Arts Festival: Sat, Aug 18 from 9am5pm, Town Green and Maine Street.

SOUTHERN MIDCOAST

Midcoast FREEPORT

FREEPORT

L.L. Bean Summer Concert Series: Sat 7:30pm from Julmid Aug, L.L. Bean Flagship Store.

Bradbury Mountain State Park: 250-acres of hiking, mountain biking, horseback riding, and walking trails. 528 Hallowell Road in Pownal, 207-688-4712.

Art Walk: Third Fri of every month from 5-8pm, Jun-Dec. Art Fest (featuring over 50 New England artists): Sat, Aug 4 from 10am-4pm, Wolfe’s Neck Farm, 184 Burnett Road.

TOPSHAM

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Topsham Fair: Aug 5-12, Topsham Fairgrounds, Route 196.

Topsham Brunswick

Maine Highland Games and Scottish Festival: Sat, Aug 18, Topsham Fairgrounds, Route 196. Wendy Clark photo

Parks & Trails

Wolfe’s Neck Woods State Park: Over 200 acres of hiking trails with watchable wildlife. 426 Wolfe’s Neck Road, 207-865-4465.

BATH

Wolfe’s Neck Farm Foundation Trails: A 626-acre saltwater farm with hiking and walking trails and abundant wildlife. 184 Burnett Road, 207-865-4469, www.wolfesneckfarm.org.

Kennebec Estuary Land Trust: 791 acres of land that includes trails, beaches, woodlands, wildlife habitats and more. For complete list: www.kennebecestuary.org. Bath Trails: Formal and informal walking and biking trails, weaving through downtown, historic districts, and natural areas. For complete list: www.cityofbath.com/bath_bathtrails.html. Hamilton Audubon Sanctuary (Maine Audubon): 74 acres of forests, meadows, salt marshes, wildlife watching, and more. Foster Point Road, West Bath, 207-781-2330, www.maineaudubon.org. Bath Off-Leash Dog Park: Washington Street Park, between Washington Street and the Kennebec River.

BRUNSWICK Androscoggin River Bicycle & Pedestrian Path: 2.5-mile walking, biking, running and rollerblading trail with river views. Main trailhead and parking lot at the end of Water Street. Brunswick Town Commons Trails: 4 miles of walking and biking trails. Multiple trail access points with parking on Route 123 and at the Farley Field House.

Mast Landing Audubon Sanctuary (Maine Audubon): Woods, river estuary, bird-watching trails, and more. Upper Mast Landing Road, 207-781-2330, www.maineaudubon.org.

GEORGETOWN Reid State Park: 610 acres of wide sand beaches, large sand dunes and wildlife-watching. 375 Seguinland Road, 207-371-2303. Josephine Newman Audubon Sanctuary (Maine Audubon): 400 acres of forests, shoreline, mud flats, wetlands, and hiking trails. Highway 127, 207-781-2330, www.maineaudubon.org.

HARPSWELL Harpswell Cliff Trails: 2-mile hiking and walking trails with views of Long Reach Preserve and the ocean. Trailhead located behind Harpswell Town Office, 263 Mountain Road. Harpswell Heritage Land Trust: Various trails in preserved and conserved land. www.hhltmaine.org.

Brunswick-Topsham Land Trust: Four different conserved lands with well-marked hiking trails. www.btlt.org.

OTHER TOWNS

See a business you want to visit?

Fort Popham State Historic Site (Civil War fort): Route 209, Phippsburg, 207-389-1335.

Scan this code to find contact info and maps for all of our advertisers. greenandhealthymaine.com

Robert Tristram Coffin Flower Fields: Over 100 wildflower species among 177 acres of woods, shoreline, and tidal marshes. Route 128, Woolwich.

Bath

Freeport

Georgetown Harpswell

Get on the Water BATH Maine Saltwater Outfitters and Guide Service (guided fresh and saltwater kayak tours and fishing trips): 207-841-7973. Seaspray Kayaking: 419 State Road, West Bath, 207-443-3646. Long Reach Cruises (lighthouse cruises along the coast): 99 Commercial Street, 888-538-6786.

BRUNSWICK Popham Beach State Park: Sandy beach ideal for swimming, surfing and kayaking. 10 Perkins Farm Lane, 207-389-1335.

FREEPORT Ring’s Marine Service (kayak and canoe rentals): 22 Smelt Brook Road, 207-865-6143. Atlantic Seal Cruises (marine life sightseeing): 207-865-6112.

OTHER TOWNS H2Outfitters (sea kayaking adventures): Orr’s Island, 207-833-5257.

Summer/Fall 2012 Visitor’s Guide

SOUTHERN MIDCOAST

Outdoor Experiences BATH Haunted History Tours (90-minute lantern-lit tours of the “mysterio haunts” of Camden, Damariscotta, Wiscasset, Boothbay Harbor, and Bath): Jul–Oct, 207-380-3806.

FREEPORT L.L. Bean Outdoor Discovery Schools (lessons in kayaking, paddle boarding, fly-fishing, canoeing, bicycling, hiking & camping and more): 888-552-3261. Desert of Maine: 95 Desert Road, 207-865-6962.

Transportation Maine Eastern Railroad (scenic passenger train that runs between Brunswick and Rockland): 866-637-2457. Brunswick Explorer (bus service within Brunswick): 16 Station Avenue, 207-721-9600.

• Bowdoinham: 13 School Street #A • Brunswick: 23 Pleasant Street • Freeport: 10 Library Drive

Rainy Days & Indoor Options

LINKS

BATH

• Harpswell: 935 Cundys Harbor Road • Topsham: 25 Foreside Road

• Five Rivers Arts Alliance (directory for visual and performing arts venues and galleries in Bath/ Brunswick): www.5raa.org/directory • Calendar of Events: www.mainetoday.com/ events.html

Maine Maritime Museum: 243 Washington Street, 207443-1316.

Frontier Café, Cinema and Gallery: 14 Maine Street (Mill 3 – Fort Andross), 207-725-5222.

BRUNSWICK

EveningStar Cinema (independent theater): Tontine Mall, 149 Maine Street, 207-729-5486.

Maine State Music Theater: 22 Elm Street, 207-725-8769. Bowdoin College Museum of Art: 9400 College Station, 207-725-3275.

15 Cushing St • Brunswick • 207.725.8228 • ElCaminoMaine.com

FLIPSIDE Local Organic Pizza 111 Maine St • Brunswick • 207.373.9448 • FlipsideMaine.com

Green & Healthy Maine

• Bath: 33 Summer Street

Greyhound Bus Lines (bus service between Bangor, Midcoast, Portland, and Boston): 950 Congress Street, Portland, 207-772-6587.

Mexican Cantina

PUBLIC LIBRARIES:

The Rumpus Room (indoor kids play space): 9 Cumberland Street, 207-729-0123. See our coupon page 47. The Theater Project (community-based theater): 14 School Street, 207-729-8584. See our ad page 40.

SOUTHERN MIDCOAST

Halcyon Yarn Call or go online for your free catalog! halcyonyarn.com ~ 800•341•0282

Farm fresh Maine produce.

Maine’s Fiber Arts Destination yarn, classes, books & more!

12 School St. Bath, Maine Mon-Fri 9-6 pm & Sat 9-4 pm Sundays noon-3:30 pm (April 1 - December 31)

greenandhealthymaine.com

Royal River Natural Foods

Offering products that enrich you as well as those who labor to produce them.

443 U.S. Route One, Freeport, Maine 207-865-0046 www.rrnf.com

Summer/Fall 2012 Visitor’s Guide

SOUTHERN MIDCOAST

Southern Midcoast Profile: Jeff Raymond Musician, Woodturner Where do you live and how long have you lived in this area? I was born in Brunswick and now live in Pownal (the next town over). Aside from a few preschool years in Massachusetts and Rhode Island and a summer in Alaska, I’ve lived in this area all my life. How do you make your living? I am a woodworker and particularly a wood turner. My main work is making wooden bowls, rolling pins, tops and other roundish stuff using a lathe. Where do you find your inspiration? My love of the material is a great start. Wood is infinite in its form. When I first approached turning bowls, it was with a craftsman’s work ethic; wake up and turn the bowls, have some fun, sell some bowls, pay the bills. While that is motivation, it is not inspiration. What was first easy, then became tough. How many bowls, rolling pins, magic wands and tops can one turn, and must one have? But after the 101st bowl or was it the 201th piece of wood, it hit. Now when I come to my lathe and chuck up a junk of wood, sometimes it is as though I’m a diamond cutter, figuring all the apparent angles. Sometimes it is like an automaton: whir, clunk, bzzz. Every session takes a certain amount of warmup and then after that, however you wish to think of it, the zone, the sweet spot, the happy place, things just come off the lathe as though my hands were guided by the wood itself.

When you are not working, how do you spend your time? I have a 4 1/2 year old daughter whose love for play is only rivaled by her love for shopping. We have a grand time at Tractor Supply or Goodwill. And L.L. Bean is her personal playground. When you want some quiet time in nature, where do you go? What do you do? Weekday evenings on islands in Casco Bay, or on long weekends, a remote lake offer plenty of solitude. When I get there I feel as though every other day of the year had been spent in a manner as to bring me to those spots. Now my greatest joy is in showing my daughter the places I discovered, and no doubt we will find some new ones along the way. What do you recommend as the ‘must see’ or ‘must do’ experiences in this region (Freeport, Bath, Brunswick)? Harraseeket Lobster & Lunch in South Freeport, L.L. Bean at 3 a.m., Wolfe’s Neck State Park. Reny’s in Bath or Damariscotta. Maine State Music Theater at Bowdoin College. For the historically inclined, Shiloh in Durham and Sabbathday Lake Shaker Village in New Gloucester.

Available at Freeport and Brunswick Farmers’ Markets.

Photo by Joseph Brunette

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40 Green & Healthy Maine

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MIDCOAST

Local & Organic Food BELFAST

Midcoast

Belfast Coop Store: 123 High Street, 207-338-2532. See our ad page 45.

Searsport Belfast

Unity & Skowhegan

Hannaford: 93 Lincolnville Avenue, 207-338-5377. See our

Lincolnville

ad inside front cover.

Belfast Farmers’ Market: Fri 9am-1pm in the Waterfall Arts parking lot, May-Oct.

BOOTHBAY

Camden Rockport 95

our ad inside front cover.

Boothbay Farmers’ Market: Thu 9am-12pm at the Town Commons, May-Oct.

Rockland

Newcastle Damariscotta

295

Wiscasset 1

CAMDEN

Boothbay

Hannaford: 145 Elm Street, 207-236-8577. See our ad inside front cover.

SEARSPORT

Nature’s Choice: 87 Elm Street #104C, 207-236-8280. Camden Farmers’ Market: Sat 9am-12pm & Wed 3:306pm behind the Knox Mill, May-Oct.

Waldoboro

Hannaford: 180 Townsend Avenue, 207-633-6465. See

ROCKLAND Hannaford: 75 Maverick Street, 207-594-2173. See our ad

Searsport Farmers’ Market: Wed 9am-1pm at Hamilton Town Wharf, Jun-Oct.

DAMARISCOTTA

inside front cover.

WALDOBORO

Hannaford: 469 Main Street, 207-563-8131. See our ad

Good Tern Natural Foods Coop & Café: 750 Main Street, 207-594-8822. See our ad page 45, and our coupon

Hannaford: Routes 1 and 32, 207-832-4358. See our ad

inside front cover.

Rising Tide Community Market: 323 Main Street, 207-563-5556. Also hosts a farmers’ market, Mondays 3-6 pm, thru Sep 24.

Rockland Farmers’ Market: Thu 9am-12:30pm at Harbor Park, mid May-Oct.

inside front cover.

page 47.

OTHER TOWNS

Damariscotta Farmers’ Market: Fri 9am-12pm at the Damariscotta River Assoc., mid May-Oct.

ROCKPORT

Crummett Mountain Farm (pick your own organic blueberries): 305 Crummett Mountain Road, Somerville, 207-549-7314.

LINCOLNVILLE

Fresh Off the Farm: 495 Commercial Street, 207-2363260.

Sand Hill Farm (pick your own organic strawberries): 281 Sand Hill Road, Somerville, 207-549-5089. Staples Homestead (pick your own organic blueberries): 302 Old County Road, Stockton Springs, 207-567-3393.

Lincolnville Farmers’ Market: Wed 2-6pm & Sat 9am12pm (year-round) across from the Lincolnville General Store.

Wellness Services BELFAST Graffam Brothers Seafood Market: 211 Union Street, 800-535-5358. Sewall Organic Orchards (pick your own organic apples): 259 Masalin Road, 207-763-3956.

greenandhealthymaine.com

State of Maine Cheese Company: 461 Commercial Street (U.S. Route One), 207-236-8895. Also hosts a Farmers’ Market: Sat 9am-12pm (year-round).

Sustainable Fitness Pilates Studio: 96 Main Street, 207338-2977. Harmony in Hand Massage Therapy: 84 Woods Road, 207-930-5330.

Summer/Fall 2012 Visitor’s Guide

MIDCOAST

BOOTHBAY

NEWCASTLE

Pilates Studio of Boothbay Harbor: 115 Townsend Avenue, 207-380-1536.

Body of Waters Integrative Massage Therapies: 207-563-3056.

Whispering Winds of Change (massage and all-natural spa): 24 West Street, 207-633-2323.

ROCKLAND Shivashakti School of Yoga & Healing Arts: Lincoln Street Center, 207-431-8079. Midcoast Touch Therapies (massage): 17 Masonic Street, 207-450-1933. Rheal Day Spa (massage and spa services): 453 Main Street, 207-594-5077.

ROCKPORT CAMDEN

The Country Inn at Camden/Rockport (massage and spa services): 40 Commercial Street, 207-236-2725. See our

Open Door Yoga Center: 255 Molyneaux Road, 207-230-0776.

ad page 11.

Hands of Change Massage Therapy: 28 Washington Street, 207-236-2889.

DAMARISCOTTA Heart of Maine Yoga: 115 Elm Street, 774-226-YOGA.

Green & Healthy Maine

Authentic Pilates - Brigitte Ziebell: 247 Commercial Street, 207-230-7270. See our ad page 45.

WALDOBORO Downeast School of Massage (massage and spa services done by students): 99 Moose Meadow Lane, 207-832-5531.

Waldoboro Chiropractic and Massage: 290 Bremen Road, 207-832-6347.

WISCASSETT Wicked Good Yoga: 5 Bradford Road, 207-882-6892.

Community & Cultural Events BELFAST Art Walk: First Fri in May, Jun & Sepâ&#x20AC;&#x201C;Dec and Every Fri in Jul & Aug from 5:30-8pm, Downtown. Maine Celtic Celebration: Jul 20-22, downtown Belfast. Belfast Harbor Fest: Aug 17-19, various locations.

BOOTHBAY Art Walk: Second Sat from 5-8pm in Jul-Sep and First Friday all day in Jun-Oct, downtown.

MIDCOAST

CAMDEN

ROCKLAND

Camden International Film Festival: Sep 27–30, various venues in Camden, Lincolnville & Rockland.

Art Walk: First Fri of every month from 5-8pm, downtown.

DAMARISCOTTA Salt Bay Chamberfest: Five dates in Aug, Darrows Barn, Round Top Lane, 207-522-3749. Pumpkinfest & Regatta: Sep 29-30 AND Oct 4-8, various locations.

LINCOLNVILLE

Bay Chamber Summer Music Festival: Wed & Thu at 8pm in Jul and Aug, The Strand in Rockland and at the Rockport Opera House. For schedule: www.baychamberconcerts.org/summermusic.php. Maine Lobster Festival: Aug 1-5, Rockland’s Harbor Park North Atlantic Blues Festival: Jul 14-15, Public Landing.

UNITY

watersheds, forests, meadows, river’s edge, and more. Trailhead at the Walsh Ball Fields on ME 52.

DAMARISCOTTA Doyle Preserve: 1 mile of trails within the 20-acre preserve along Pemaquid Pond. Castaway Cove Road.

LINCOLNVILLE Tanglewood Forest: 940-acre forest with 7 miles of hiking trails. Part of Camden Hills State Park. 1 Tanglewood Road, 207-789-5868. Ducktrap Harbor & Flats: Small harbor at the mouth of a tidal river that feeds Penobscot Bay. North of Lincolnville Beach on U.S. Route One.

NEWCASTLE Vinfest (Family-friendly festival celebrating the fall harvest): Sat, Sep 29 at 10am, Cellardoor Winery, 367 Youngtown Road, 207-763-4478.

Sheepscot Valley Conservation Association: Preserves and trails in the Sheepscot Watershed, including 15 miles of river frontage. For complete list: www.sheepscot.org.

NEWCASTLE

ROCKPORT

Salad Days at Watershed (live music, buffet of local salads, and a free ceramic bowl): Sat Jul 14 from 10am-3pm, Watershed Center for the Ceramic Arts, 19 Brick Hill Road, 207-882-6075.

Wendy Clark photo

Common Ground Country Fair (celebrate rural living, agriculture, artists and social action): Sep 21-23 at 9am, Maine Organic Farmers and Gardeners Association, 294 Crosby Brook Road, Unity, 207-568-4142.

Parks & Trails

Beech Hill Preserve: Hiking trails with panoramic views of Penobscot Bay, Camden Hills, and the St. George Peninsula. 1.5 miles from Rockport Village, between Routes 1, 17 and 90, 207-236-7091.

ROCKLAND Rockland Breakwater Lighthouse (7/8-mile breakwater into Rockland Harbor): Samoset Road, 207-542-7574.

SEARSPORT BELFAST Stover Preserve: 1.5-mile loop trail through a 53-acre conservation property along the Passagassawakeag River, Doak Road, 207-236-7091.

BOOTHBAY Boothbay Region Land Trust: 30 miles of hiking trails that include meadows, forests, wetlands, scenic vistas, and more. For complete list: www.bbrlt.org. A gathering place where food is made from scratch with care and commitment to community and sustainability.

Bakery, Wines, Hand-cut Cheeses, Coffee & Sweets 80 Main Street | Wiscasset 207.882.6192 | treatsofmaine.com greenandhealthymaine.com

Sears Island: Sandy and cobbled beaches, dunes, cliffs, forests, wetlands, streams, abundant wildlife, and more. Sears Island Road, off U.S. Route One.

WISCASSET Sortwell Memorial Forest: Walking trails in 200 acres of woods and fields. Trailheads at Willow Lane, Morris Farm, and the Wiscasset Community Center. The Morris Farm (working farm and sustainable agriculture education): 156 Gardiner Road, 207-882-4080.

CAMDEN Camden Hills State Park: 5,700-acre park with 30 miles of hiking trails, including Mt. Battie, Mt. Megunticook, Bald Rock Mountain, and the Maiden Cliff Loop Trail. 280 Belfast Road, 207-236-3109. Curtis Island Lighthouse: The island is a public park, accessible only by boat. Camden Harbor. Merryspring Nature Center (66-acre park, gardens, and education center): 30 Conway Road, 207-236-2239. Little River Community Trail: 4-mile trail that includes

Get on the Water BOOTHBAY Balmy Days Cruises (sailboat tours and fishing trips): Pier 8, 42 Commercial Street, 207-633-2284. Boothbay Whale Watch: Fisherman’s Wharf, 22 Commercial Street, 207-633-3500. Summer/Fall 2012 Visitor’s Guide

MIDCOAST

Tidal Transit Kayak Company (tours and rentals): 18 Granary Way, 207-633-7140.

Maine Watercraft Rentals: 243 Commercial Street (U.S. Route One), 207-236-7710.

CAMDEN

OTHER TOWNS

Schooner Olad (daysails and private charters): 207-2362323. See our ad inside back cover.

Port Clyde Kayaks (tours and lessons): 207-372-8100.

ROCKLAND A Daysail in Rockland (chartered sailboats for up to six people): 207-594-1751. Morning in Maine (guided sailing by a marine biologist): Middle Pier, One Park Place, 207-594-1844.

ROCKPORT

BOOTHBAY

Monhegan Boat Line (trips to Monhegan Island and nature cruises): 207-372-8848. See our ad page 42.

Outdoor Experiences Haunted History Tours (90-minute lantern-lit tours of the “mysterious haunts” of Camden, Damariscotta, Wiscasset, Boothbay Harbor, and Bath): Jul-Oct, 207-380-3806.

Schooner Heron (sailboat tours): Rockport Marine Park, Pascal Avenue, 207-236-8605.

Wendy Clark photo

Coastal Maine Botanical Gardens: 132 Botanical Gardens Drive, 207-633-4333. Boothbay Railway Village: 586 Wiscasset Road (Rt. 27), 207-633-4727.

Midcoast Profile: Aaron Lincoln Sailboat Captain, Recovered Ad Executive You’ve got what many people would consider a dream job. How did you get started? My Grandma had a great saying, she always said “get up in the morning, brush your teeth and look in the mirror, and think about what you are about to do today. If you wake up one morning and you don’t want to do what you got up to do, don’t.” I had that morning one day on the way to the advertising agency where I worked. By 9:05 a.m. I had given my notice. I had no clue what I was going to do next. On my lunch break, I ran into a client that I had done some advertising for. She owed a pair of schooners. I thought that sailing sounded like a good way to take some time to think about life. I showed up to work green as green could be. The first day, I got my butt kicked by the manual labor and came home bruised and battered, but with a smile on my face. That was 14 years ago. I own one of those boats now. What have you learned about Maine from the water? Respect and natural beauty. The Maine waters are the most beautiful in the world, and some of the trickiest to navigate. There is fog. There are rocks. There is quick-changing weather and huge tidal ranges and currents. But if know how to exist in this space, the reward is huge. Where do you live and how long have you lived in this area? I live in Camden, Maine. The town to north of me (Lincolnville) is named after my ancestors. My family has been in this area longer than the United States has been a country. I was born two towns away and lived two towns away from Camden when I was a child. I moved over the mountain from Union when I was 22. When you want some quiet time in nature, where do you go? What do you do? Hiking in Camden Hills State Park is always good, or sitting down by the ocean around Beauchamp Point in Rockport or any Island in

44 Green & Healthy Maine

Maine. The views are spectacular at any one of these places and you don’t need an iPod for entertainment. The quiet is great. What are your favorite activities to do with your kids in this area? I have three children; a son Lochlin who is 11 and daughters Winona, 5, and Amelia, 3. Their favorite place in the world is the beach. We call it Lucia Beach, because we are locals, but on the map it is Birch Point State Park in Owl’s Head. www.maineschooners.com

Photo by Joseph Brunette

MIDCOAST

Transportation Maine Eastern Railroad (scenic passenger train that runs between Brunswick and Rockland): 866-637-2457. Concord Trailways (bus service between Southern & Midcoast Maine and on to Boston with stops in: Portland, Brunswick, Bath, Wiscasset, Damariscotta, Waldoboro, Rockland, Camden/Rockport, Lincolnville, Belfast, Searsport): Portland Transportation Center, 100 Thompson’s Point Road, Portland, 800-639-3317. See our ad page 10. Greyhound Bus Lines (bus service between Bangor, Midcoast, Portland, and Boston): 950 Congress Street, Portland, 207-772-6587. Schooner Bay Taxi (has 4 hybrid taxis and serves Camden/Rockport area): 207-594-5000. Maine State Ferry Service (ferry service to Penobscot Bay islands): Rockland Terminal, 517A Main Street, 207-5965400 | Lincolnville Terminal, 207-789-5611. Balmy Days Cruises (trips to Monhegan Island): Pier 8, 42 Commercial Street, Boothbay Harbor, 207-633-2284. Monhegan Boat Line (trips to Monhegan Island): Port Clyde, 207-372-8848. See our ad page 42.

Rainy Day & Indoor Options BOOTHBAY The Harbor Theater (independent movie theater for almost 80 years): 185 Townsend Avenue, 207-633-0438.

LINCOLNVILLE Cellardoor Winery: 367 Youngtown Road, Lincolnville, 207-763-4478 | 47 West Street, Rockport, 207-236-2654.

PUBLIC LIBRARIES • Belfast: 106 High Street • Boothbay Harbor: 4 Oak Street • Camden: 55 Main Street • Damariscotta: 184 Main Street • Rockland: 80 Union Street

Wendy Clark photo

ROCKLAND Farnsworth Art Museum & Wyeth Center: 16 Museum Street, 207-596-6457. Coastal Children’s Museum: 75 Mechanic Street, 207596-0300.

ROCKPORT Oakland Park Bowling Lanes (candlepin bowling for over 50 years): 732 Commercial Street, 207-594-7525.

Fun Facts Edna St. Vincent Millay (the first woman to receive the Pulitzer Prize for poetry) was born in Rockland. Rockport was the home of Andre the Seal, a seal adopted by the Goodridge family in the 1970s, and who entertained guests in Rockport Harbor until his death in 1986. The seal’s owner, Harry Goodridge, co-wrote a book about Andre, titled “A Seal Called Andre.” A statue of Andre sits beside the harbor in his honor. The U.S. National Toboggan Championships are held at the Camden Snow Bowl every February. The terminus of the Damariscotta River is the Great Salt Bay, which is the northernmost mating area for horseshoe crabs in North America, and the state’s first marine protected area.

AUTHENTIC PILATES Brigitte Ziebell

247 Commercial Street, Rockport 207.230.7270 | ziebell@gmail.com NYC-trained and certified by Romana Kryzanowska. Teaching people to move since 1995 in Maine, Germany, France, and Washington D.C.

Fully-equipped Pilates studio for private & duet sessions

KEEP IT SIMPLE. KEEP IT PRECISE. KEEP IT MOVING. IT WORKS.

LINKS • List of Art Galleries in Midcoast: www.belfastartwalk.com | www.boothbayartists.org | www. rocklandmainstreet.com

Clean, green & affordable *

• Calendar of Events: www.mainetoday.com/ events.html

• Rockport: 1 Limerock Street • Searsport: 12 Union Street • Waldoboro: 958 Main Street • Wiscasset: 21 High Street

See a business you want to visit? Scan this code to find contact info and maps for all of our advertisers.

solar-powered vintage motel & farmette MOFGA • Maine-Certified Environmental Leader Citizens for a Green Camden • Maine Birding Trail

207.236.4204

birchwoodmotel.com

* What more do you really need?

greenandhealthymaine.com

Summer/Fall 2012 Visitor’s Guide greenad2012.indd 1

5/9/12 9:28 AM

Continued from page 8

Grilled Atlantic Mackerel Fillets

This very simple recipe depends for its success on the freshness of the mackerel, and can be thought of as a basic method that invites further experimentation and countless variations. Swap out the rosemary for other resinous herbs, for instance, such as summer savory or aromatic thymes. Slice a pungent red onion and grill the mackerel fillets right on top of the onions. Slice a garlic clove thinly and drop the slices onto the fillet. Or, use sweet-tart aged balsamic vinegar in place of the lemon juice.

Serves 4

3. When the hardwood or charcoal fire has burned down to glowing embers, spread the coals around evenly. Brush the grill with some of the olive oil, and place the mackerel fillets over the coals skin-side up. Grill for one or two minutes depending upon the intensity of the heat, and turn the fillets once. Continue cooking another minute or so, and immediately remove them from the grill. Arrange them on plates and sprinkle over them a few drops of fresh lemon juice and additional extra virgin olive oil.

Select mackerel that are approximately 10 to 12 ounces each, and ask the fishmonger to fillet the mackerel to yield at least 16 ounces for four persons, leaving the skin intact. The scales of Atlantic mackerels are very fine, so there is no need to scrape them off. 16 ounces of brilliantly fresh Atlantic mackerel fillets 2 to 4 tsp. coarse Maine sea salt Fresh-milled black pepper to taste 1 tsp. chopped fresh rosemary leaves 1/2 tsp. chopped lemon zest Extra-virgin olive oil Juice of one lemon 1. Build a medium fire using hardwood chunks or natural lump charcoal. If using a gas grill, preheat for a medium-hot temperature. Courtesy of Sam Hayward, chef and co-owner of Fore Street Restaurant, named “2004 Best Chef: Northeast” by the James Beard Foundation.

2. Sprinkle the flesh side of the fillets with coarse sea salt, chopped rosemary, lemon zest and a generous turn of the pepper mill. Sprinkle them with some of the extra-virgin olive oil, and allow to rest for 10 minutes or so.

Photo by Joseph Brunette

&Healthy Maine

449 Forest Avenue Plaza | Portland | 207.774.YOGA (9642) www.maineyoga.com | Free parking! Not valid for Therapeutic class. Expires 12/31/12.

Organic produce, groceries, wine, vitamins, body care & Maine gifts. 152 US Route One | Scarborough | 207.885.0602 www.loisnatural.com Mon-Sat 8am-7:30pm; Sun 10am-6pm Limit one per customer. Cannot be combined with other offers. Expires 10/31/12.

Green

Buy one class, get one FREE ($16 value)

10% off entire purchase

Green

$200 off a natural latex mattress | $100 off an organic innerspring

Cake pops, brownie pops, whoopie pies, cannolis, and more! 740 Broadway, Suite 200 | South Portland | 207.899.1088 www.nothingbakeslikeaparrott.com | Gluten-free options always available. Maximum value of free item is $2.75. Expires 12/31/12.

Mattresses made to order and shipped directly from manufacturer. Kittery showroom: 5 Shapleigh Road, Dan’s Crossing, Suite 108 | 207.438.9778 Portland showroom: At Furniturea, 75 Market Street | 207.774.7472 Mention this ad in showroom. Expires 12/31/12.

&Healthy Maine

Buy one half-dozen cupcakes, get a FREE baked good of your choice

Exclusive Offers

The following coupons are exclusive offers for Green & Healthy Maine readers. They are from some of our favorite businesses in Maine. We hope youâ&#x20AC;&#x2122;ll agree. Redeem them one of two ways. Tear out the coupon and bring with you or scan the QR code at the top right, and then click on the link for coupons. You can present the offer via your phone or in hard copy. Enjoy! And happy discovering.

Green

$10 of Karma Kash to be used toward purchase in the store 570 Brighton Avenue | Portland | 207.831.4531 | www.karmafairtrade.com Tues-Sat: 11a-6p | Expires 12/31/12.

Green

15% off any one non-sale Ex Officio item at Nomads 100 Commercial Street | Portland | 207.347.7464 | www.imanomad.com Not valid in combination with any other offer. Limit one coupon per customer. Expires 12/31/12.

A clean, safe, and active play space for kids 0-6. 9 Cumberland Street | Brunswick | 207.729.0123 | www.rumpus-room.com Excludes special events. Limit one coupon per family. Expires 12/31/12.

Kripalu yoga for all ages, bodies & abilities. 150 St. John Street | Portland | 207.871.8274 www.wholeheartyoga.com info@wholeheartyoga.com Cannot be combined with other offers. Expires 11/15/12.

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$5 off any single class - OR - $10 off any session

Green

143 Spring Street | Portland | 207.400.6691 | www.springboardpilates.com Offer valid for new clients only. Limit one coupon per person. Expires 12/31/12.

Free one hour admission ($7 value)

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50% off any group class or private lesson

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11 Free Street | Portland www.roosthouseofjuice.com | info@roosthouseofjuice.com One coupon per customer. Not valid with any other offers. Expires 12/31/12.

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One free dessert of choice with purchase of one 16oz juice

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Get out and explore the beautiful coast of Maine! Cost of membership with this coupon: $35/individual or $55/family 58 Fore Street, Suite 30-3 | Portland 207.761.8225 | www.mita.org | Expires 12/31/12.

Cooperatively owned since 1980 750 Main Street | Rockland | 207.594.8822 goodtern@goodtern.coop | www.goodtern.coop Coupon must be presented. Expires 12/31/12.

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Enjoy the cafĂŠ while the kids play! 49 Dartmouth Street | Portland | 207.899.1900 www.greenlight-studio.com info@greenlight-studio.com Cannot be combined with other offers. Expires 12/31/12.

$10 off a new MITA membership

Free cup of coffee and scone or muffin with a purchase of $10 or more

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$3 off admission in our air conditioned space!

Green

$3 off any pizza, any time Wood fired specialty & classic pizzas. Natural ingredients, gluten free & vegan options! 46 Pine Street | Portland | 207.347.8267 | www.bonobopizza.com Limit one coupon per party. Expires 12/31/12.

A Green Revolution Changing the world one green smoothie at a time We caught up with Elizabeth Fraser, a raw foods educator and enthusiast and owner of Girl Gone Raw in Portland, to learn a little more about the benefits of raw foods—and how someone new to the raw food scene might get started. What exactly is meant by raw foods? The raw vegan lifestyle includes eating fruits, vegetables, nuts, seeds and sprouted grains, and nothing heated over 118 degrees. By not heating food over that temperature all of the enzymes in the food remain intact. Enzymes are thought of as life force and when we consume them in their natural state we in turn feel vibrant and alive. What do you tell people who are just getting started with raw foods? My advice for a newbie is to drink one quart of green smoothie a day and reap the benefits. Naturally your awareness around what you put in your body will shift and you will feel the desire to make healthier choices all around. From there you can enjoy fresh fruit, veggies and nuts as snacks and side salads with lunch and dinner. Take baby steps to incorporating more raw food into your world. What exactly is a Green Smoothie? A green smoothie is a blended mix of greens, fruit and water. A great green smoothie making ratio is to blend 3 to 4 cups of greens, 3 cups of fruit and 1.5 to 2 cups of water. 48 Green & Healthy Maine

Why might someone want to put greens in their smoothie and does it actually taste good? Green smoothies taste AMAZING and I can’t let a day go by without drinking at least one huge glass! Greens are the rawk stars of the raw food world because they are so nutrient dense! They are loaded with all kinds of vitamins and minerals and they also contain phytonutrients like beta-carotene and lutein. Greens are also a great source of protein, offering more protein per calorie than beef. They out flush out toxins, keep our blood clean, our immune systems working and strong, and our pH levels in the body balanced. What types of greens do you use? We keep 3 to 4 kinds of greens in our fridge at a time. A few of them include kale, chard, spinach, dandelion greens, collard greens, bok choy, arugula, and various types of lettuce. Tell us a little bit about your book project. I am working on “Kids Gone RAW: live. life. uncooked.” with my writer friend Maggie Knowles. We recognize the importance of setting kids up for a healthy life by teaching them how to be healthy eaters. With obesity in children at an all-time high, we as a nation need to make a shift and inspire our youth to live their most healthy and vibrant life through what they eat. Kids Gone RAW is an un-cookbook for kids, and it is filled with kid favorite snacks and meals. www.girlgoneraw.com

Photo by Joseph Brunette