Maine magazine January 2018 by Maine Magazine

Jaunuary 2018

THE WELLNESS ISSUE

FROZEN HOLIDAY

A WEEKEND CATCHING FISH AND STAYING WARM AT A COZY HANCOCK COUNTY CAMP

+BEAT THE COLD NATURAL LOCAL PRODUCTS TO HELP YOU STAY HEALTHY THIS WINTER

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Get a better body, no gym necessary.

191 Riverside Street

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Across from Maine Mall

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A custom home at Highland Green

Many Ways to Call Highland Green Home

HG has attracted new residents from 31 different U.S. states and counting because of its completely unique combination of a dynamic 55+ Active Community Lifestyle, nature, and lower-maintenance living. Plus it offers single family custom homes unavailable in a traditional retirement community or simple condominium development.

Introducing a New Highland Green Neighborhood... The Nest is a new neighborhood of innovative modern loft style buildings with natural design elements. Open concept one-floor-living homes with extra-high ceilings and extralarge windows, covered parking and elevators, natural toned siding, timber frame trim and deck systems. A new HG option with the same HG Lifestyle and amenities. Now taking pre-purchase and construction reservations.

THE T E

NEST NE ST

The Northeastâ&#x20AC;&#x2122;s Premier 55+ Active Adult Lifestyle Community 7 Evergreen Circle, Topsham, Maine | 866-854-1200 / 207-725-4549 | HighlandGreenLifestyle.com MM_JAN18.indd 3

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Love with a view.

This fall or next summer, this is your picture-perfect wedding venue. Call today. 207 317 3590

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Innovation, now seating seven. With this much advanced technology inside, it was only fair to make room for everyone. Introducing the all-new Audi Q7 with a truly impressive array of innovations. The available Audi virtual cockpit with Google Earth™ navigation gives drivers control over the road from their own personalized command center. Leading-edge technology, such as available Audi turn assist, helps drivers avoid potential collisions by monitoring the road around them. Superior design and intelligence have come together to form the next-generation Sport Technology Vehicle.

The all-new Audi Q7. A higher form of intelligence has arrived.

MORONG FALMOUTH AUDI 187 U. S. ROUTE ONE FALMOUTH, MAINE 04105 207-781-4020 WWW.MORONGFALMOUTHAUDI.COM The features discussed are not a substitute for attentive driving. “Audi,” all model names, and the four rings logo are registered trademarks of AUDI AG. “Google Earth” is a trademark of Google Inc. ©2016 Audi of America, Inc.

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The Forevermark Tribute™ Collection

FOR ALL T H AT YO U ARE A diamond for each of your qualities

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contents Kitchen Table Wellness 043

Natural Maine-based products to ease winter woes and maintain good health by Dr. Lisa Belisle | Photography by Matt Cosby

Do As I Say and As I Do 052

Health care providers share their own strategies for staying active by Dr. Lisa Belisle | Photography by Sean Thomas

Hardwater Holiday 060

A winter weekend of food, fires, and fishing at a Hancock County camp by Sandy Lang | Photography by Peter Frank Edwards

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on the cover

Eight-year-old Otto watches distant ice-fishing traps with binoculars. Photography by Peter Frank Edwards

on this page

Sheri Piers, medical director for Saint Joseph’s College’s student health center, running on the track at the Standish college. Photography by Sean Thomas

THERE + THEN 016 Going out, giving back: supporting nonprofits + local businesses in the vital work they do year-round NEW + NOTEWORTHY 025 What’s happening around the state 48 HOURS

026 Appalachian Mountain Club’s Medawisla Lodge; Lewiston + Auburn

by Laura Bryer and Casey Lovejoy

A-LIST 038 Sledding Spots

by Brittany Cost Photography by Sean Thomas

LOVE MAINE RADIO 051 Interview with Dr. Betsy Johnson by Dr. Lisa Belisle Photography by Sean Thomas

EAT 76 Woodford Food + Beverage by Karen Watterson Photography by Nicole Wolf

EAT BLOGS

84 Noble Barbecue + Ogunquit Beach Lobster House

by Karen Watterson Photography by Sean Thomas

CAPTURE 96

Corey Nickerson

056

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EDITOR’S NOTE 011 STAFF INSIGHTS 013 CONTRIBUTORS 015 WORDS FROM OUR READERS 021 EVENTS 022

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Karen Bowe, Ryan Hammond, Peter Heinz, Kerry Rasor, Tom Urban, Emily Wedick PRODUCTION MANAGER | Nichole Heady DIRECTOR OF EVENTS & EXPERIENTIAL MARKETING |

Reven Oliver

DIRECTOR OF CORPORATE GIVING & VISIBILITY |

Shelbi Wassick

Ted Axelrod, Liz Caron, Matt Cosby, Dave Dostie, Kyle Dubay, Peter Frank Edwards, Lauren Lear, Erin Little, Nicole Wolf PHOTO RETOUCHING | Tripp Harrington CIRCULATION | Sarah Lynn ART COLLECTOR MAINE |

Laura A. Bryer, Jack Leonardi, Taylor McCafferty, Kendra McDonald, Emma Wilson THE BRAND COMPANY |

Chris Kast, Melissa Pearson, Angela Smith Wagner LOVE MAINE RADIO WITH DR. LISA BELISLE |

Spencer Albee, Dr. Lisa Belisle, Brittany Cost, Paul Koenig, Casey Lovejoy, Shelbi Wassick MAINE HOME+DESIGN MAGAZINE |

Photo © Darren Setlow

Jen DeRose, Heidi Kirn OLD PORT MAGAZINE |

Susan Axelrod, Joel Kuschke MOXIE MAINE MAGAZINE |

Brittany Cost, Heidi Kirn

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ARCHITECTS

BOOTHBAY

INTERIOR DESIGNERS

PORTLAND

BUILDERS

CABINETMAKERS

knickerbockergroup.com

Opinions expressed in articles or advertisements, unless otherwise noted, do not necessarily reflect the opinions of the publisher, staff, or advisory board. Every effort has been made to ensure that all information presented in this issue is accurate, and neither Maine nor any of its staff is responsible for omissions or information that has been misrepresented to the magazine. Copyright © 2018, Maine Media Collective LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission, in writing, from the publisher. Printed in the U.S.A. themainemag.com

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EDITOR’S NOTE Photography by Sean Thomas

I’ve never been one for New Year’s resolutions. The process of setting goals at the start of the calendar year seems arbitrary. But after reading through our Wellness Issue—filled with stories of healthy living—I’m figuring that the New Year is a good time as any to start making some resolutions. Wellness editor Dr. Lisa Belisle has two stories make me examine how I approach my health. In a profile of five medical providers, we learn what they do to stay active and what they tell their patients, (“Do as I Say and as I Do, p. 52). Dr. Ed Tumavicus, a faculty physician at the Maine Medical Center Family Medicine Residency Program, wants to stay fit for his family. His father had a heart attack at the age of 42, and his first wife died unexpectedly of a previously undetected heart problem in 2003 when their

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daughters were two and four. “I swore to myself I would not let their father die until he was a very old man,” he says. Belisle, who is a physician herself, also writes about plant-based and other natural products that she recommends to help stay healthy in the winter, from local garlic to chaga tea and elderberry syrup (“Kitchen Table Wellness,” p. 43). Belisle provides advice on the uses of the products, along with where they can be bought locally. Wellness isn’t just about healthy eating and exercise. Sometimes it can take the form of unplugging from life, bundling up in a cabin on the edge of a pond, and watching red flags pop up across a frozen lake. That’s what writer Sandy Lang and photographer Peter Frank Edwards did last winter for a story this month (“Hardwater Holiday,” p. 60). The pair show a friend

from South Carolina and his eight-yearold son a quintessential Maine ice fishing experience. Sure, red hot dogs and Allen’s Coffee Flavored Brandy aren’t pillars of a healthy diet, but getting outdoors and away from the daily grind is crucial for feeling refreshed. Whether or not you make your own New Year’s resolutions, I hope you find something helpful in this issue. As for my resolutions, here they are: Run more, eat more vegetables, and spend at least one weekend in the woods with no electronics— red snappers optional.

Paul Koenig Managing Editor pkoenig@themainemag.com

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FREEPORT, MAINE 207.865.4169 HOUSESANDBARNS.COM

WE LOVE MAINE. We fill our work days creating Maine-centric media products—publishing magazines and guides, producing radio shows, managing social media sites, developing websites, filming videos, producing events—because of this simple tenet. Our staff have stayed here, come back here, or moved here because we love Maine’s rich history, its unique character, and the people who live here, and most important, because we believe in Maine’s potential. We simultaneously love the Maine we grew up in and fully embrace the reality that things change and evolve. And we bear witness to that happening here. We are cheerleaders for Maine as a place for people to live, stay, and thrive—a place for people from away to move to, a place for second homeowners to buy into, a place to raise children, a place to start and operate a business—as well as a place to visit and explore, a place to escape and heal. And, a place to be inspired. We cover Maine in a positive light. We very intentionally leave the negativity and snark to other media outlets. There is a place for everything, and we honor that. But that place is not here. So if you love Maine, please turn to us with your reading eyes, your listening ears, your follows and your likes, your attendance, and your advertising and sponsorships. Explore what we believe is the best Maine has to offer, on the pages of our magazines and guides, through the airwaves, at events, and via social media.

How you want to live, is how we want to build. Each home we design is as unique as the people who live in them.

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Maine is published twelve times each year by Maine Media Collective LLC Editorial and subscription information: phone 207.772.3373 | fax 888.836.6715 16 Middle Street | Suite 501 | Portland | Maine | 04101 Opinions expressed in articles or advertisements, unless otherwise noted, do not necessarily reflect the opinions of the publisher, staff, or advisory board. Every effort has been made to ensure that all information presented in this issue is accurate, and neither Maine nor any of its staff is responsible for omissions or information that has been misrepresented to the magazine. Copyright © 2018, Maine Media Collective LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission, in writing, from the publisher. Printed in the U.S.A. themainemag.com

WE’RE READY TO CREATE YOURS. 12

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maine | themainemag.com

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STAFF INSIGHTS Answering questions about how we experience the state.

What do you do to stay healthy during the winter?

“I have different running clothes for every season of the year. In the winter, I throw on some extra layers and head out the door to be inspired by Maine’s winter beauty.”

THIS IS SO PORTLAND.

Dr. Lisa Belisle Wellness Editor lbelisle@themainemag.com

“In the winter I love taking my five-year-old twins sledding, pulling them around on our toboggan sled, and making trails through the snow. The kids have a blast, and I’m able to get some good cardio and strength training while breathing in the cool fresh winter air.” Karen Bowe, Advertising Account Executive kbowe@themainemag.com

“Maine offers unique ice fishing opportunities in the winter. It’s a big part of our cultural hertitage and a great way to stay active during our long winters. I look forward to getting out on the ice at sunrise and getting to work. Drilling through two feet of ice and running after flags in deep snow is a great workout.” Joel Kuschke Art Director Maine and Old Port magazines jkuschke@themainemag.com

JIM BRADY THINKS AHEAD

CREW CONVENES ON CASCO BAY

SPACE TO CREATE AT EAST END LOFTS

PORTLAND'S

CITY MAGAZINE JUNE 2017

Dockside Dining SCALES DISHES THE FRESH FLAVORS OF THE SEA

Rum Runners

THE CITY’S COCKTAIL CULTURE COMES OF AGE

PORTLAND + ART GALLERY

HITS ITS STRIDE INSIDER PICKS:

LOCAL FAVES OF THE SEA DOGS

WE DELIVER. Subscribe 207 772 3373 themainemag.com/subscribe

January 2018 13

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Passions: Happy guests. Award winning wines. WE GIVE BACK.

At Maine Media Collective our mission is to make a substantial and unique contribution to supporting Maine’s nonprofit community both statewide, regionally, and at the town level. We believe that the work Maine’s nonprofit organizations do, individually and collectively, makes our lives better and Maine a better place to live. With limited budgets, Maine’s nonprofits need help boosting awareness of their specific causes and raising the funds they need. We have established long-term relationships with over 120 nonprofits and community-based organizations. We give to these organizations by providing, free of charge, services ranging from advertising to graphic design, brand development, marketing advice, online announcements, and social media engagement. We often include nonprofit organizations in our editorial coverage through feature articles and/or recaps of their events. You’ll find the latter in our “There + Then,” “Turnout,” and “Gather” sections. Over the past year, we have made cash and in-kind donations of more than:

$1,930,463 WE ARE PROUD OF OUR AFFILIATION WITH THE FOLLOWING ORGANIZATIONS:

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Lincolnville Winery | Portland Tasting Room | mainewine.com

Live your life. Be who you are. Drink good wine along the way.

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CONTRIBUTORS

A seasoned open-water fisherman, PETER FRANK EDWARDS first ice fished at the tiny cabin featured

Writer SANDY LANG prizes keeping the woodstove going during stays at the cabin in wintertime, and for her feature this month she did extra rounds of cooking and cocoa making, too, while friends from South Carolina joined in for an ice-fishing weekend. Sandy is a contributing editor to Charleston and Maine magazines and produces photo projects with photographer Peter Frank Edwards. Her writing for Maine recently earned a national award in the Society of American Travel Writers Foundation Lowell Thomas Travel Journalism Competition. “HARDWATER HOLIDAY,” p. 60

LAURA BRYER is rarely found in the city when she’s not

“The sea is my medicine. Any time I get to photograph those who share the same affinity is always an incredible experience.” NICOLE WOLF is a commercial photographer who calls Portland home when she is not traveling, preferably to a cold place to document the lives of the people who live there. EAT, p. 76

in “Hardwater Holiday.” His photography is featured in two new books: The Hygge Life (Ten Speed Press), a food and culture book photographed in Iceland, and a cookbook of classic French recipes and cooking techniques, Le Creuset: A Collection of Recipes from Our French Table. “HARDWATER HOLIDAY,” p. 60

managing Portland Art Gallery for Art Collector Maine. An avid outdoor enthusiast, she spends every spare moment she has training for her private pilot’s license or tackling summits in the mountains of New England. Raised in the foothills of Killington Mountain, she now calls midcoast Maine home with her three-year-old daughter, Genevieve, and her faithful companion, Gage, a yellow lab. 48 HOURS, p. 26

January 2018 15

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THERE + THEN Photography by Dave Dostie

CHIPS ‘N’ DIPS

Make-A-Wish Maine celebrates its 25th anniversary Make-A-Wish Maine hosted its fifth annual Chips ’n’ Dips casino party at the Portland Country Club in Falmouth. Entertainment was provided by local band the Waiters, and Headlight Audio Visual provided lighting and audiovisual elements. With almost 300 guests in attendance, the event also featured a silent and live auctions and a “mission moment” featuring “wish child” Kyan of Bridgton. The chapter is celebrating its 25th anniversary this year and has granted over 1,400 wishes. 01

“Once again the evening was full of fun and celebration. It’s heartwarming to see the outpouring of generosity and love from our community, who tonight raised the funds to grant more than 18 wishes to children in Maine facing life-threatening medical conditions. We are so thankful to our committee volunteers, event partners, and all who attended.”

Life is too short for ugly underwear.

—Kate Vickery, executive director at Make-A-Wish Maine

01 Andrea King, CEO and publisher at Maine Media Collective; Beth Shissler, president of Sea Bags; Melinda Kinney; Jen Richard; Susan Desgrosseilliers; and Julie Fournier, co-owner of Anthony’s Italian Kitchen 02 Hugh Wilkinson, consultant, advisor, and corporate trainer at Coral Hill 03 Phil Cali and Brian Fournier, president of Portland Tugboat 04 TraciAnn Keim, controller at Casco Bay Food and Beverage, and Niki Finneran Morton 05 Evan Scarponi, Prudential Financial, and Kyla Scarponi, pediatrician at York Hospital 06 Michael Mathieu, vice president of sales and marketing at Neokraft Signs; Karen Mathieu, literacy coach at RSU 4; Erin Dunbar, and Adam Dunbar, first vice president of investments at Wells Fargo 07 Sarah Goodwin, creative director and owner of Daisies and Pearls, and Sara Queenan, account manager at Roche Diagnostics, North America 08 Michael Mathieu, vice president of sales and marketing at Neokraft Signs, and Karen Mathieu, literacy coach at RSU 4

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GET COZY

AT CLIFF HOUSE MAINE

Escape the winter elements as you’re nestled by the warm comfort of Tidemark’s 2-story fireplace with beverage in hand or elemental-inspired spa services. Stormcationers and Snowcationers alike can enjoy breathtaking views of the ocean water as it hits the cliff walls below. Just an hour north of Boston, enjoy a broad array of outdoor and indoor activities while building memories that will last a lifetime, all cloaked in the comfort and warmth of authentic Maine hospitality. Join us cliffside for a two night stay, and receive your third night for free when you indulge in our Winter Warm-up Package. You’ll also Receive a $50 credit toward breakfast during your stay. Call 207 361-1000 or book online at cliffhousemaine.com

cliffhousemaine.com

· 207 361-1000 · contact your travel professional · 591 shore road, cape neddick, maine

Book your stay for visits through March 31; subject to blackout dates, terms, and conditions.

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THERE + THEN Photography by Heidi Kirn Photography

DEMPSEY CHALLENGE

Supporting people impacted by cancer The Dempsey Challenge, presented by Amgen, is a two-day cycling, walking, and running fundraiser that benefits the Dempsey Center, which provides free services for people impacted by cancer. Founded in Lewiston by actor Patrick Dempsey, the Dempsey Center provides a personalized, holistic, and integrated approach to cancer prevention, education, and support, all at no cost. 01

“The Dempsey Challenge is an incredible weekend of inspiration, emotion, and energy. It’s humbling to see people from all over the world come together to support the Dempsey Center and people impacted by cancer. The challenge is unlike any other event, and we’re grateful for the participants, volunteers, partners, staff, and community who make it all possible.” —Danielle Campbell, marketing manager at Dempsey Center 04

Black is the new black.

01 Patrick Dempsey, founder of the Dempsey Center, and Jillian Fink, makeup artist 02 Sabrina Kenney; Terri Coakley, Kennebunkport Resort Collection; Patrick Dempsey, founder of the Dempsey Center; Heidi Kirn, art director of Maine Home+Design; and Lamia Lazrak, staff videographer at Maine Media Collective 03 Jeff Ludwig, vice president sales, oncology at Amgen, and Mary Dempsey, community services coordinator at the Dempsey Center 04 Judy Donnelly, nutrition program coordinator at Dempsey Center 05 Caterina Pettinato 06 Kristin Ann Fahlbusch, East Coast program manager of Lipstick Angels 07 Dee Dyer Chapman; Sydney Giambra; Kelly Ritchie Giambra; Shelby Winslow; and Heather Beals Dion, insurance advisor at Family First Financial

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Because youâ&#x20AC;&#x2122;ve earned this.

Spirit prices are the same in stores all over Maine.

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Live well, drink responsibly. mainespirits.com

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THERE + THEN

CREATE BIGGER

BRAND

Photography by Sean Thomas

MAINE LOBSTER CHEF OF THE YEAR AT HARVEST ON THE HARBOR Discovering the best lobster chefs in Maine Guests and a panel of judges gathered to name the 2017 Harvest on the Harbor Maine Lobster Chef of the Year as well as the People’s Choice. Nathaniel Adam of Boothbay Harbor Country Club took home the 2017 Lobster Chef of the Year, and Stephen Richards of Boothbay Harbor Inn won the People’s Choice. Judges included Karen Watterson of Maine Media Collective, Susan Povich of Red Hook Lobster Pound, Erin Ovalle of Maine Life, and business consultant Christopher Papagni. Emcee Leslie Oster of Full Plates Full Potential introduced the eight competing chefs and their dishes as guests enjoyed a selection of drinks, including beer from Shipyard Brewing Company, Ice Pik Vodka Bloody Marys, wines from Kim Crawford, and Ravage and Ruffino Prosecco from Constellation Brands. Cape Whoopies also provided take-home desserts. 01

“It was thrilling to see the sold-out Lobster Chef of the Year event come to life. Leslie, the chefs, and the judges did an awesome job giving guests a peek behind the curtain to learn about each dish and its preparation. The event helps us give back through Full Plates Full Potential.” —Gabrielle Garofalo, co-owner of Harvest on the Harbor

It’s about a new direction. thebrandcompany.me 207.772.3373

01 Eric Jones, Boothbay Harbor Country Club; Nathaniel Adam, executive sous chef at Boothbay Harbor Country Club; Megan Conway, Boothbay Harbor Country Club; and Aaron Nurse, Boothbay Harbor Country Club 02 Melissa Bouchard, chef at DiMillo’s on the Water 03 Johnny DiMillo, co-owner of DiMillo’s on the Water 04 Susan Povich, founder and owner of Red Hook Lobster Pound; Karen Watterson, food editor at Maine Media Collective; Christopher Papagni, business consultant; and Erin Ovalle, Maine Life 05 Avery Richter, executive chef of the Black Tie Company 06 Peter Bissell, co-owner of Bissell Brothers; Nathan O’Leary, Mainely SEO; and Baxter Key, cofounder of the Highroller Lobster Co. 07 John Woods, founder of Full Plates Full Potential

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maine | themainemag.com

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WORDS FROM OUR READERS Love an article from last month? Have a place in Maine you want us to cover? We welcome comments of any kind. Send your notes to letters@ themainemag.com or message us on Facebook @themainemagazine.

I’ve never been to Maine or the Northeast beyond Boston, so I subscribed to learn more about Maine. I grew up in Chicago, and we moved to Los Angeles about six years ago, and we’re starting to miss seasons and a slower lifestyle. I’m interested in Maine as a potential vacation destination or possible relocation in the future. There’s nothing in particular that I’d like to see in the magazine other than just cool stuff about Maine. My interests in Maine lie in the natural environment, the history and culture, the access to the ocean and surfing and sailing, inland lakes and skiing and snowboarding, small-scale farming, and basically what it’s like to live in Maine. I’m looking forward to receiving the magazine! — David Pio, Topanga, CA

urban dwellings

INTERIORS

• DESIGN

• OBJECTS

Beauty in the details

118 CONGRESS STREET PORTLAND, MAINE URBAN-DWELL.COM 207-780-6136

designing for the individual. all inquiries welcome. January 2018 21

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EVENTS

Let´s get together and feel alright. COMMUNITY

1.4

FOLLIES

2 p.m. + 7 p.m. The Strand Theatre 345 Main St. | Rockland rocklandstrand.com

1.4

FIRST THURSDAY ART OPENING POSES + PAUSES: A GROUP SHOW 5 p.m.–7 p.m. Portland Art Gallery 154 Middle St. | Portland artcollectormaine.com

1.4

DIRTY DANCING

7:30 p.m. Merrill Auditorium 20 Myrtle St. | Portland portlandovations.org

1.6

PUNCH NEEDLE RUG HOOKING WORKSHOP WITH HOLLY BERRY 10 a.m.–3 p.m. Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

1.6

“BRILLIANT INTERPLAY: THE ART OF MARGUERITE ZORACH” GALLERY TALK 11 a.m.–noon Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

1.7

ART FOR US DISCUSSION SERIES, SESSION 1: “WHAT IS ART?”

LET’S GET THIS PARTY STARTED.

2 p.m.–3 p.m. Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

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1.7

1.19

1.26 – 2.4

3 p.m. Merrill Auditorium 20 Myrtle St. | Portland portlandovations.org

Maine Children’s Cancer Program Shawnee Peak 119 Mountain Rd. | Bridgton shawneepeak.com

The Public Theatre 31 Maple St. | Lewiston thepublictheatre.org

1.20 – 1.21

STILL LIFE WATERCOLORS WITH SUSAN VAN CAMPEN

TRAVIS WALL’S SHAPING SOUND: AFTER THE CURTAIN

1.20

1.27

BEHZOD ABDURAIMOV

1.12 – 2.16

PAINTING IN WATERCOLOR, PART I, WITH ERICA QUALEY 9:30 a.m.–12:30 p.m. Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

1.12 – 1.14

A DARK WEEK PROJECT: DEAR ELIZABETH 7 p.m. Portland Stage 25A Forest Ave. | Portland portlandstage.org

1.13

FABRIC DESIGN TECHNIQUES WITH TRELAWNEY O’BRIEN 10 a.m.–2 p.m. Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

1.14

ART FOR US DISCUSSION SERIES, SESSION 2: “WHAT IS THE ROLE OF THE ART WORLD?” 2 p.m.–3 p.m. Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

1.18

MEREDA ANNUAL FORECAST CONFERENCE + MEMBER SHOWCASE 9 a.m.–5 p.m. Holiday Inn By the Bay 88 Spring St. | Portland mereda.org

1.18

ROOMFUL OF TEETH

MOONLIGHT CHALLENGE

9:30 a.m.–3 p.m. Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

WELCOME TO WINTER FESTIVAL WinterKids 12:30 p.m.–2:30 p.m. Payson Park | Portland winterkids.org

1.21

THE BOLSHOI BALLET’S ROMEO + JULIET 1 p.m. The Strand Theatre 345 Main St. | Rockland rocklandstrand.com

1.21

ART FOR US DISCUSSION SERIES, SESSION 3: “WHAT IS ARTISTIC BEAUTY?” 2 p.m.–3 p.m. Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

1.23 – 2.18 BABETTE’S FEAST

Portland Stage 25A Forest Ave. | Portland portlandstage.org

FLY ME TO THE MOON

1.26

8 p.m. Merrill Auditorium 20 Myrtle St. | Portland portlandovations.org

MET OPERA LIVE: PUCCINI’S TOSCA

1 p.m. The Strand Theatre 345 Main St. | Rockland rocklandstrand.com

1.27

DRAMATIC READING: MUSEUM 2 p.m.–3 p.m. Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

1.27

SUGARLOAF CHARITY SUMMIT

Maine Cancer Foundation 5 p.m. Base Lodge at Sugarloaf 5092 Access Rd. | Carrabassett Valley sugarloafcharitysummit.org

1.28

ART FOR US DISCUSSION SERIES, SESSION 4: “WHAT IS THE ROLE OF ART WITHIN THE HUMANITIES?” 2 p.m.–3 p.m. Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

1.25

MEMORY GALLERY TOUR 10:30 a.m.–11:15 a.m. Farnsworth Art Museum 16 Museum St. | Rockland farnsworthmuseum.org

7:30 p.m. Hannaford Hall 88 Bedford St. | Portland portlandovations.org

January 2018 23

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2 0 18 S H O W S C H E D U L E O P E N I N G R E C E P T I O N S A R E T H E F I R S T T H U R S D AY O F T H E M O N T H F R O M 5 â&#x20AC;&#x201C;7 P M

JANUARY Poses and Pauses (A figurative exhibition) FEBRUARY Joanne Parent and MJ Benson MARCH Martha Burkert and Britta Bruce APRIL Jean Jack MAY Deborah Randall JUNE Ann Sklar JULY Jessica Lee Ives AUGUST David Moser and Matthew Russ SEPTEMBER Holly Lombardo OCTOBER Claire Bigbee NOVEMBER Ann Trainor Dominigue & Joyce Grasso DECEMBER Invitational

P O R T L A N D A R T GA L L E RY | 1 5 4 M I D D L E S T R E E T, P O R T L A N D, M A I N E 0 4 1 0 1 | 2 0 7. 9 5 6 . 7 1 0 5

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NEW + NOTEWORTHY

Photo by Greta Rybus

by Brittany Cost

PB PB

e Play CinoourmBackyard!

MAINE AUDUBON

5 tes minum fro and Portl

GILSLAND FARM AUDUBON CENTER 20 Gilsland Farm Road, Falmouth, ME Bigelow Laboratory for Ocean Sciences has selected Deborah Bronk as its new president and CEO. Currently the Moses D. Nunnally Distinguished Professor of Marine Science and department chair at Virginia Institute of Marine Science, Bronk will begin at Bigelow Laboratory in March. The position was previously held by Graham Shimmield, who passed away in December of 2016. Kaitlin Young, a music teacher at SeDoMoCha Elementary School in Dover-Foxcroft, has been named the 2018 Maine Teacher of the Year. After a selection process including portfolio reviews, classroom visits, and interviews, Young was chosen from among 16 finalists, one from each Maine county, and more than 300 nominees overall. Run by the Maine Department of Education and administered by Educate Maine, the program honors excellence in education, and winning teachers spend their yearlong tenure advocating for students and teachers.

Havana

and why it belongs on your list. Read more at themainemag.com/eat/havana

Bangor Savings Bank will receive the 2018 JoAnn Pike Humanitarian Award from Good Shepherd Food Bank in honor of the institutionâ&#x20AC;&#x2122;s commitment to community service. In 2016 Bangor Savings Bank and its foundation spent more than $1.7 million benefiting the public through nonprofit sponsorships, grants, and partnership initiatives. Good Shepherd Food Bank will present the award at a celebratory dinner in March. John Herrick is the new general manager of Lost Valley Ski Area. Herrick is currently president of the Lost Valley Racing Club and a member of the Auburn Ski Association. Previously he served for 25 years in the Maine Air National Guard, from which he retired in 2015. Maine Preservation has recognized 16 historic projects and one individual as winners of its 2017 Honor Awards. Deb Andrews, manager of Portlandâ&#x20AC;&#x2122;s Historic Preservation Program, was recognized as the 2017 Earle G. Shettleworth, Jr., Preservation Champion in honor of her decades of dedication to historic preservation. Project winners include Brick South in Portland, the Maysville Museum in Presque Isle, and the Lofts at Saco Falls in Biddeford.

Food editor Karen Watterson and our entire team are serious about a lot of things, and where to eat and why are on top of the list. Discover your next favorite dining spot in Old Port and Maine magazines, and on our blog, Facebook, and Instagram.

themainemag.com + @eatmaine

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APPALACHIAN MOUNTAIN CLUB’S MEDAWISLA LODGE in 48 Hours

LAURA BRYER MANAGER, PORTLAND ART GALLERY

The Appalachian Mountain Club’s newest lodge, Medawisla Lodge and Cabins, serves as a home base for exploring the 100-Mile Wilderness and provides meals and access to AMC’s lodge-tolodge trail network.

FRIDAY EVENING

Welcome dinner and tour It’s approaching peak foliage season, and my sister, Jillian, and I know we’re almost at the Appalachian Mountain Club’s Medawisla Lodge and Cabins when we hit the dirt road just past Kokadjo. There’s still enough daylight to see the beauty of the property, the destination for our getaway weekend. Medawisla, which opened this past summer, is located in the 100-Mile Wilderness region, part of 70,000 acres of forestland

conserved by the Appalachian Mountain Club (AMC) through its Maine Woods Initiative. My sister is the first to enter the expansive main lodge, and head chef Nathan Laird, accompanied by fellow staffer Duncan Nobile, greets us with a grin and a “Hope you’re hungry!” We find our seats at one of the Mainemade modern farmhouse tables in the family-style dining room. We discuss our adventure list for the weekend, must-sees and must-dos, and compare notes while getting to know the other diners. The post-and-beam building is impressive and gorgeous. It feels like being in an L.L.Bean home showroom.

WHERE WE STAYED APPALACHIAN MOUNTAIN CLUB’S MEDAWISLA LODGE WHAT WE DID PADDLEBOARDED ON SECOND ROACH POND HIKED SHAW MOUNTAIN HIKED HINKLEY COVE TRAIL

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48 HOURS Tonight’s dinner is baked salmon, sautéed veggies, strawberry and goat cheese salad, and homemade bread. Wine and local craft beer is available to boot. We decline the homemade blueberry pie and ice cream but soon regret that decision. Before leaving the table, the staff brings out lunch bags and crayons to check off trail-lunch orders for the next day. Olga Gachkova, the manager of the lodge, offers us a tour of the main building before we retire to our cabin for the night. In the middle of lodge’s main room, separating the common area and library, is a slate and stone fireplace surrounded by gorgeous leather sofas and club chairs to unwind in. The lodge incorporates eco-friendly technologies, with solar panels lining the roof and composting toilets. There is a deck with hand-carved duck posts by a local artisan and a wood-fired sauna as well.

Our adorable cabin is just next to the main lodge along a woodchip pathway. There are two bedrooms and room enough to sleep six. There is a full bathroom, screened porch for outdoor gear, a beautiful Jotul woodstove, and yes, electricity. Sleep comes quickly, thanks to the peace and quiet of the woods.

SATURDAY MORNING

Sunrise paddleboarding session I awake at 5:45 a.m., knowing that if I pull myself together quickly I can catch the sunrise from the dock at the boathouse. I run into the lodge with my Nikon over my shoulder. Coffee is hot and ready to go for us in the early riser’s club. I take a mug and walk to the dock around the corner from the main lodge to find a stunning pink sunrise over Second Roach Pond. I can see Mount Katahdin in the distance over the glass-like pond. There are paddleboards, canoes, and kayaks for guests to use. I’m feeling confident after half a cup of coffee and take a board out, fully clothed, to welcome this new day.

03 04

Breakfast is served at 8 a.m. It includes a spread of fruit, yogurt, nuts, and granola, along with pancakes, sausage, bacon, eggs, and fresh orange juice. After more conversations with other guests, my sister and I grab our ready-made packed lunches, and we’re off for the day.

AFTERNOON

Exploring well-groomed trails My sister heads back to the cabin to relax and read a novel she borrowed from the lodge library, and I head off for a quick trail run up Shaw Mountain,

01 A map of nearby trails. 02 Hiking on the wide and groomed Hinkley Cove Trail. 03 The watergront pavilion has tables for eating outside. 04 Sunrise from the dock on Second Roach Pond.

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48 HOURS

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02 01 Guests are free to use Medawisla’s collection of canoes, kayaks, and paddleboards. 02 Lake Hebron in the center of Monson.

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which is a little over a mile from Medawisla. The road there is well maintained, with bridges newly built by AMC. The organization is replacing old culverts that have blocked trout and salmon from swimming upstream to their spawning grounds. Crews have restored 20 miles of streambed so far. I’m amazed at the condition of the trail, which is wide, well marked, and groomed. After hiking in New England for years, I know how unforgiving some of our trails are, with their roots and jagged rocks. It seems like scrapes and bruises are just a part of hiking in New England, but this is pristine. At the top are panoramic views over the surrounding ponds and Baxter State Park. After I return to the cabin, my sister and I take the Hinkley Cove Trail around the border of Second Roach Pond and up to the Hinkley Connector Trail and back with our lunches in tow.

The trails are wide enough to walk side by side. Before dinner we grab paddleboards and head out onto the pond. It’s only about five feet deep in most spots, and the temperature is perfect for dipping our toes as we glide along the shore of Second Roach Pond.

EVENING

New friends and dinner Dinner begins at 6 p.m. with cocktails and new friends in the main lodge. We compare trail notes and discuss our favorite spots of the day, what wildlife we came across, and our plans for tomorrow. I’m sitting with Jenny Ward, the business manager of AMC’s Maine Wilderness Lodges. She gives me a rundown of Medawisla, a $7 million project that offers a variety of outdoor activities, including lodge-to-lodge cross-country skiing trips between the AMC’s

three Maine lodges, as well as fishing, mountain biking, and hiking. The lodge and two of the cabins are also wheelchair accessible.

SUNDAY MORNING

Saying goodbye to Medawisla We begin our last morning here with a beautiful quiche and every side you could imagine. Upon checkout I say goodbye to Gachkova and the rest of the staff. We make one final trip around the property to take photos of the cabins, boathouse, outdoor pavilion, and fire pit. I’m already planning the trips I want to make back here, ready for more relaxation, rejuvenation, and exploring.

Character • Connection • Community

45 minutes from Portland 339 Paris Rd., Hebron, ME | 207-966-5225 www.hebronacademy.org

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Go to the gym. Eat better.

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Stand with us. Support the arts. PortlandMuseum.org/AnnualFund

(207) 775-6148 | Por tlandMuseum.org

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We at Chaga Mountain are a small family owned and operated business located in the mountains of northwestern Maine. We take great pride in the quality and affordability of our handcrafted chaga mushroom products. We carry chaga in raw chunks, ground tea, tea bags, tinctures, skin cream, lip balm and other amazing products! Like us on Facebook to stay current with all upcoming sales and new products. Visit our website at chagamountain.com for all of your chaga mushroom needs.

926 Main Street, Dennistown, Maine 04945

Photo by Jeff Morris of The Pierce Studio, Brunswick

(207) 668-2163 | admin@chagamountain.com

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LEWISTON + AUBURN in 48 Hours CASEY LOVEJOY COMMUNITY DEVELOPMENT MANAGER

WHERE WE STAYED INN AT THE AGORA WHERE WE ATE FISH BONES AMERICAN GRILL MAINE GOURMET CHOCOLATES ROLLY’S DINER THE CUPCAKERY DAVINCI’S EATERY FUEL FORAGE MARKET WHAT WE DID ART WALK LA AUBURN RIVERWALK ATRIUM ART GALLERY MUSEUM L-A ORPHAN ANNIE’S ANTIQUES BAXTER BREWING CO. BEAR BONES BEER THE PUBLIC THEATRE VETERANS MEMORIAL PARK

Located on either side of the Androscoggin River, these former manufacturing hubs are now home to cultural and culinary destinations, along with an increasingly diverse community.

FRIDAY EVENING

A lively art walk My parents and I check in at the Inn at the Agora, where innkeeper Jan Barrett and her friendly puppy, JoJo, are awaiting our arrival. Barrett shows us around the inn, pointing out the fudge and sherry waiting for us in our rooms. All around the inn, books, games, and dishes of candy create a welcoming atmosphere. Dinner is our next stop. Fish Bones American Grill, located in Bates Mill, is popular with locals and tourists alike. We order mussels, steak, and chicken dishes to share. The portions are big, and by the end of the meal our stomachs are quite satisfied. Before exploring Art Walk LA, we head to Maine Gourmet Chocolates in downtown Auburn for dessert. The walls are bright pink, and there’s

chocolate all over the shop, in fun shapes from sports paraphernalia to tools to peanuts. We leave the candy shop with smiles, ready to try our beautifully designed treats. The Art Walk begins only a few steps away. We look at photographs displayed in shop windows while eating chocolate. A local band is playing by the waterfront next to Gritty’s, and we sit on a bench for a while to enjoy the performance. From there we pop in to galleries on Lisbon Street in Lewiston, including Kimball Street Studios, which has intricate quilts and tapestries on display, and the Studio, a shared artist space showing local work. L/A Arts, which organizes the art walks, has an exhibition by local artist Celeste LaForme that includes hung pieces and installations made from grass and other materials.

SATURDAY MORNING

Culture and cupcakes We start our day early, joining the Auburn locals for breakfast at Rolly’s Diner. The packed diner is decorated for Halloween and Thanksgiving. We order crepes, which we’re told are a popular choice here. The crepes are delicious, and soon our stomachs are full and happy. We are ready for our next stop, the Auburn Riverwalk. The air is crisp, and the scenery around the Androscoggin River is beautiful. Not only is the foliage in full effect, but there are many historic mill buildings surrounding the river, once the source of their power. The Atrium Art Gallery at University of Southern Maine’s Lewiston-Auburn College features an exhibition of beautiful black-and-white photographs by Robert Pennington, who documented the lives of disenfranchised people in Colombia. Museum L-A should not be missed when visiting these cities. The organization, located in the Bates

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48 HOURS Mill complex, has a permanent exhibit on the cities’ textile, shoemaking, and brick manufacturing heritage.

We find dessert before lunch at the Cupcakery in Lewiston. The bakery has a case full of goodies, and a baker lets us sample the pumpkin spice cupcake, easily my favorite cupcake I have ever had. From there we each pick out an assortment of flavors: coconut raspberry, chocolate peanut butter, red velvet, apple, and more.

AFTERNOON

Italian eats and Lewiston brews DaVinci’s Eatery is a spacious Italian restaurant in the Bates Mill, bustling with families and couples. The decor is cute, with vintage bicycles and scooters. We order three small wood-fired pizzas to split: buffalo chicken, vegetarian, and eggplant. The former mill space’s large, beautiful windows let in lots of light, making it a perfect lunch spot. The first thing I notice walking up to Orphan Annie’s Antiques is all the decorations celebrating the season. We explore as long as we can, looking through the store’s large collection of clothing, home goods, jewelry, and more. Baxter Brewing Co., the third-largest brewery in the state, does not disappoint. After a tour of the Bates Mill facility, we each try three of the beers made there. My dad, who brews his own beer at home, enjoys the Stowaway IPA best, while I like the seasonal Hayride Autumn Ale.

EVENING

Dinner and a play Fuel, a casual French bistro on Lisbon Street, comes highly recommended by friends. We order several different dishes to get a taste of the variety offered.

01 Decor at DaVinci’s Eatery. 02 A breakfast sandwich made with one of the sought-after bagels from Forage Market. 03 Plenty of variety at the Cupcakery. 04 Old textile machines at Musuem L-A.

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48 HOURS

My parents order salmon and chicken, while I get some greens. The relaxed atmosphere also makes the restaurant a great choice for a Saturday night drink. Next door to Fuel is Bear Bones Beer, a small brewery and tasting room. We share a Buck’s Season, a lighter session ale, which is perfect because we are still full from dinner.

We walk across Kennedy Park to Forage Market on Lisbon Street just as the bakery and market opens, and there’s already a line. The smell of the freshly baked bagels fills the store. There’s a limit on how many bagels you can order here because of the high demand; we each order a breakfast sandwich. At the first bite we understand why there was a line—the bagels are so fresh and soft.

The Public Theatre in Lewiston always puts on a wonderful show. Tonight we join a packed audience to see The Revolutionists, a witty play about four women living in France during the French Revolution.

After checking out at the inn, our last stop is Veterans Memorial Park, along the Androscoggin River in Lewiston. The park honors all the men and women from Lewiston and Auburn who have served in the military. We spend a lot of time finding names we recognize on the monuments.

SUNDAY MORNING

Bagels and parks

On our way home we continue our talk about all the history of these cities and how the rise and fall of different industries has shaped Lewiston and Auburn, and brought different cultures to our beautiful state.

FOR NEXT TRIP LODGING IDEAS HILTON GARDEN INN AUBURN RIVERWATCH THE MUNROE INN PENLEY HOUSE BED AND BREAKFAST DINING IDEAS BOBA MARCHÉ SHE DOESN’T LIKE GUTHRIES ACTIVITY IDEAS BATES COLLEGE MUSEUM OF ART THORNCRAG BIRD SANCTUARY LOST VALLEY SKI AREA SHOPPING IDEAS THE HIVE ARTISAN COOP LIGHTING CONCEPTS MARDEN’S SURPLUS AND SALVAGE ANNUAL EVENTS JANUARY: AUBURN’S WINTER FESTIVAL AUGUST: GREAT FALLS BALLOON FESTIVAL OCTOBER: THE DEMPSEY CHALLENGE

05 01 The former Lewiston-Auburn railroad bridge is now a footbridge. 02 Basilica of Saints Peter and Paul. 03 An exhibition at L/A Arts of work from artisans from Africa. 04 The Androscoggin River from the Auburn Riverwalk. 05 Touring Baxter Brewing Co.

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THE BEAUTIFUL LAKESIDE VENUE YOU’VE BEEN LOOKING FOR Located on peaceful Lake Auburn, Central Maine Community College offers a wide range of options available for your next event including lecture halls, classrooms, conference rooms, state-of-the-art technology labs, a culinary arts center, and ample space for outdoor events.

YOUR EVENT, OUR CAMPUS. Alyson Daniels, Event Coordinator events@cmcc.edu • 207-755-5282

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Museum L-A 35 Canal Street Lewiston, ME 04240 207-333-3881 info@museumla.org www.museumla.org

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Please join us in Lewiston on Saturdays at 7:00 p.m., or in Topsham on Sundays at 2:30 p.m. Sunday pre-concert events begin at 1:15 p.m. January 13; March 17; May 12, 2018 at the Gendron Franco Center, Lewiston January 14; March 18; May 13, 2018 at the Orion Perf. Arts Center, Topsham

To Purchase Tickets: Visit MidcoastSymphony.org or call 207-846-5378

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A-LIST by Brittany Cost Photography by Sean Thomas

Best Places for Business Lunch in Portland While the Mad Men era days of three-martini lunches may be long gone, plenty of business is still conducted over the midday meal. For a restaurant to be considered a good choice for a business lunch, the criteria are the same in Union | The Press Hotel | 390 Congress Street

Home of a $15 soup, salad, and sandwich combination, this stylish, contemporary restaurant delivers a classic sit-down lunch. Power outlets and coat hooks at the bar are a plus for business travelers and those looking to get work done.

David’s | 22 Monument Square

A favorite among both Portland’s business lunch crowd and visitors to the city, David Turin’s flagship restaurant offers elegant takes on classic dishes and a chef’s lunch buffet with a changing selection of sandwiches, pizza, antipasti, salads, and soups.

Central Provisions | 414 Fore Street

A national reputation and a no-reservations policy make a seat at Central Provisions tough to snag at dinnertime. It’s far easier at lunch, when stools at the coveted counter facing the open kitchen turn over quickly. Curate a meal of the restaurant’s inventive small plates, or dig into the Baja fish sandwich with avocado aioli or what fans say is the best bacon cheeseburger in town.

BlueFin | Portland Harbor Hotel | 468 Fore Street

The hotel’s recently rebranded restaurant is worth discovering for its seafood-centric menu and its quiet, comfortable dining room. Feel cocooned away from the city crowds at a table with a view of the pretty brick courtyard, while enjoying a calamari wrap or chef Tim Labonte’s signature tuna sandwich: olive oil-poached fresh tuna with aioli, celery and capers on whole grain toast.

Isa Bistro | 79 Portland Street

The light-filled space has the cozy feel of an old friend’s dining room and Isa’s menu offers sophisticated takes on

Opposite: The dining room at Union in the Press Hotel is a popular spot January 2018 39

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Fully immersing yourself in a peaceful, therapeutic environment where you can focus on your recovery and healing your mind, body and spirit is essential. The Back Cove Womenâ&#x20AC;&#x2122;s Residential Program and Recovery Center in Maine provides just the e n v i ron me nt a n d c a re you need. T his 30-day inpat ient program reduces outside distractions and offers a safe, structured environment that provides a solid foundation for recovery. Call us today!

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WELLNESS by Dr. Lisa Belisle Photography by Matt Cosby

KITCHEN TABLE

WELLNESS NATURAL MAINE-BASED PRODUCTS TO EASE WINTER WOES AND MAINTAIN GOOD HEALTH

Feeling a little under the weather, or simply hoping to maintain wellness during cold season? Our stateâ&#x20AC;&#x2122;s farmers, producers, and merchants offer a variety of sustainably harvested plant-based and natural products to help you ward off winter woes, from immune-boosting Chaga Mountain tea to sweet elderberry syrup from Maine Medicinals. While items such as these arenâ&#x20AC;&#x2122;t a substitute for a healthy diet, staying active, and managing stress, they can be useful additions. I recommend them frequently in my family medicine practice. Although all of these products are safe when used in appropriate amounts, some may interact with medications or cause allergic reactions in susceptible individuals. Please check with your medical, homeopathic, or naturopathic provider for advice regarding your specific situation, especially if you develop concerning symptoms such as difficulty breathing or high fever. You may also wish to consult your pharmacist or get additional information from a reputable source, such as the Natural Medicines Comprehensive Database, if you have questions about the ingredients in these products. January 2018 43

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GARLIC

FROM GORANSON FARM IN DRESDEN, AT THE PORTLAND FARMERS MARKET The bulb of the garlic plant has been used for medicinal and culinary purposes for centuries. Once used as protection against evil spirits (according to folklore), recent studies suggest that garlic’s health benefits are wide-ranging, from preventing cancer to lowering high cholesterol. It may also be useful for warding off colds and shortening their course once symptoms begin. Chop it up for use in sauces or salad dressings, or eat it raw if your sensibilities—and the sensibilities of those around you—allow. Use with caution if you have a bleeding disorder or take medicine that thins your blood.

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WELLNESS Kitchen Table Wellness

SHIITAKE MUSHROOMS

FROM NORTH SPORE IN PORTLAND

Like all mushrooms, shiitakes are a type of fungus. While some mushrooms are poisonous (and thus great care is required when foraging for mushrooms in the wild), many are valued in Chinese medicine for their immune-boosting properties. Recent studies suggest that the active ingredient found in shiitakes, lentinan, may be useful in cancer and HIV treatment. Shiitakes have a rich, earthy flavor and are frequently used as a meat substitute. They can be safely incorporated into one’s daily diet; try them in a vegetable stir-fry or added to miso soup.

FRESH GINGER ROOT

AT ROYAL RIVER NATURAL FOODS IN FREEPORT

Ginger’s pungent root has warming properties that make it popular in traditional Chinese and Ayurvedic (Indian) medicine. Native to the warmer parts of Asia, ginger is now cultivated in South America and Africa—and in Maine greenhouses (although the ginger pictured here is from out of state). In addition to calming an upset stomach and decreasing inflammation in the body, ginger can be used to ease upper respiratory symptoms. Mince it and sauté with scallions and slivered daikon for a side dish (radishes are a wonder food for sinuses), add it to a soup stock, or steep a few slices in a mug of boiling water along with a touch of honey to make a warm beverage.

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WELLNESS Kitchen Table Wellness

HONEY

FROM TOMâ&#x20AC;&#x2122;S HONEY IN BUCKFIELD, AT THE PORTLAND FARMERS MARKET Honey is bee-distilled magic. Our favorite pollinators produce the golden-hued liquid that takes on the flavor and color of the plants from which the nectar has been gathered. Several of my health care colleagues recommend that their patients take a tablespoon of local honey daily, beginning a month before allergy season, to reduce the symptoms of hay fever. One study found that one type of honey from buckwheat flowers significantly reduced nighttime coughing and improved sleep, similar to the cough suppressant dextromethorphan. Try one to two teaspoons at bedtime, or take honey with tea to soothe a sore throat. Do not give to children under the age of two, as it has been linked to botulism. Use care if you have diabetesâ&#x20AC;&#x201D;honey is a natural sugar. 46

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SPICED CHAI WITH ASSAM BLACK TEA

FROM CHAI WALLAHS OF MAINE IN BLUE HILL

In India a chai wallah is a person who makes or sells tea. Chai is made from Assam tea (an Indian black tea) and added spices. Chai Wallahs of Maine makes its tea with cinnamon, ginger, cardamom, black pepper, cloves, and nutmeg. These warming spices, which are used in Ayurvedic and Chinese medicine, are each considered to have healing properties. Cinnamon, for example, can be helpful for lowering blood sugar, while cardamom and pepper are good for digestion.

CHAGA TEA

FROM NORTH SPORE + CHAGA MOUNTAIN IN DENNISTOWN Chaga has been called the king of medicinal mushrooms. This cold-loving fungus grows on treesâ&#x20AC;&#x201D;it is particularly attracted to birchesâ&#x20AC;&#x201D;where it absorbs nutrients from the trunks. Chaga has been studied for a range of problems, including cancer prevention, diabetes, and high cholesterol. An immune stimulant, it is generally safe when made into a tea or taken daily in a tincture. People who have a bleeding disorder or take medicines for their blood sugar should use with caution.

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POK POK SOM HONEY DRINKING VINEGAR

AT LITTLE GIANT IN PORTLAND

Made from the fermented juice of apples, apple cider vinegar is popularly thought to have many healing properties—an idea dating back thousands of years. It has been credited for everything from improved digestion and metabolism to lowered blood sugar. This vinegar is specially formulated for drinking. Try a small amount mixed in seltzer for a delicious end-of-day treat.

BITTERS TONIC NO. 3

FROM HERBAL REVOLUTION FARM + APOTHECARY IN UNION

The human tongue has taste receptors for five different flavors: sweet, salty, sour, savory (also called umami), and bitter. The typical diet does not contain as much bitter food—examples would be leafy greens like dandelion, cacao, and bitter melon— as it once did. Bitter foods cause the liver to produce bile, helping with digestion. Bitters Tonic No. 3 is one of several tonics created by Herbal Revolution. This one comprises plant extracts (including burdock root, lemongrass, and astragalus root) that benefit the digestive, immune, and nervous systems. Try a small amount before meals or at bedtime.

ANTHOIMMUNE ORGANIC ELDERBERRY SYRUP

FROM MAINE MEDICINALS IN DRESDEN

Elderberry is the dark purple fruit of a bush once planted by Maine farmers for home use in jams and jellies. According to Joyce White of the Maine Organic Farmers and Gardeners Association, elderberry was once known as “nature’s medicine chest” in England, and was used by Native Americans to treat rheumatism, sciatica, coughs, and other conditions. Recent research affirms its immune-stimulating properties and suggests that a small daily dose of elderberry syrup at the onset of symptoms may be effective against the flu and other viruses. If you are a do-it-yourselfer, take care when using the whole elderberry plant, as the stems, leaves, and unripe berries have high levels of poisonous compounds called cyanogenic glycosides. Maine Medicinals offers a ready-made version of this syrup, as well as other items such as Local Bee Pollen, for seasonal support.

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WELLNESS Kitchen Table Wellness

NOW CHEST RUB RELIEF + PEPPERMINT ESSENTIAL OIL

AT LOISâ&#x20AC;&#x2122; NATURAL MARKETPLACE IN PORTLAND + SCARBOROUGH

Mint, which grows rampant in Maine gardens during the summer months, has many health benefits. Its leaves can be steeped in boiling water to combat stomach complaints, respiratory issues, and the common cold. When rubbed on the temples, peppermint oil may ease the pain of headaches; when added to a steam bath, it can clear the sinuses. Menthol, a compound extracted from mint, is used with other soothing oils like eucalyptus to create NOW Chest Rub Relief. Apply it to the neck and throat to ease congestion and coughing.

LITTLE RED CUP TEA CO. TEA

IN BRUNSWICK

There is nothing better than a warm, plantbased beverage to help soothe the body during times of stress and illness. Tea, whether green, black, yellow, oolong, or pu-erh, comes from the leaves of the plant Camellia sinensis, and is full of antioxidants. Herbal teas, also called tisanes, are not technically tea because they do not contain tea leaves. Most tea is grown outside of the United States, but there are several Maine companies, including Little Red Cup Tea Co., that import only organic and Fair Trade Certified varieties. Tea can be enjoyed every dayâ&#x20AC;&#x201D;just be aware that it does contain caffeine, which may be an issue for those who are sensitive to this substance.

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Get to know your neighbors. SHANE DIAMOND

PODCAST

#322

Shane Diamond is the executive director of Speak About It, a Portland-based performance nonprofit promoting consent education and sexual assault awareness at high schools and universities around the world. He has overseen the performance and cast since graduating from Bowdoin College in 2010, where he spent four years playing varsity ice hockey and talking about sex. Under his leadership, Speak About It has performed for over 120,000 students.

ALISON BEYEA

PODCAST

#322

Alison Beyea is the executive director at the ACLU of Maine, where she oversees the organization's legal, legislative, public education, and development activities. With over 10,000 members, the ACLU of Maine is the state's oldest and largest civil liberties organization. Before joining the ACLU of Maine in 2014, Beyea held a variety of positions in not-for-profit and educational institutions.

SAL SCAGLIONE & DANA HEACOCK

PODCAST

#323

Sal Scaglione and Dana Heacock are the owners of Abacus Gallery, which was started in 1971 as a small shop in Boothbay Harbor and has now grown to several locations around Maine. Both graduates of Rhode Island School of Design, Scaglione and Heacock have curated a series of stores that highlights unique American craftsmanship.

SPONSORED BY

Love Maine Radio introduces you to our neighbors, one conversation at a time. Hear what they have to say. Welcome to our community.

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LOVE MAINE RADIO by Dr. Lisa Belisle Photography by Sean Thomas Love Maine Radio is a weekly radio show and podcast hosted by Maine magazine wellness editor Dr. Lisa Belisle.

DR. BETSY JOHNSON

President and CEO of MaineHealth Accountable Care Organization EPISODE #321

Unlike many people who chose medicine as a career, Dr. Betsy Johnson did not have any doctors in her family. Her father was an Episcopal priest. “I grew up with a mother and a father whose lives were committed to a congregation,” says Johnson, whose family lived in both New Jersey and Tennessee. She and her three siblings were accustomed to people asking for the assistance of the church, sometimes through difficult phone calls that took place in the middle of the night. “We grew up with weddings and funerals, people knocking on our door asking for money for gas. It was an environment of taking care of others.” Becoming a doctor seemed to be the perfect choice for Johnson, who earned her undergraduate degree from Bowdoin College in Brunswick. “I figured that, with my love of sciences and humanities and taking care of people, being a physician would be the right path for me.” A physician who specializes in internal medicine (adult health), Johnson has been the president and CEO of the MaineHealth Accountable Care Organization (formerly the MMC PHO) since 2013. Her work focuses on getting patients—especially those who are chronically ill or have other special needs— the best care possible. This requires a team approach, with physicians, nurses, and other medical and support staff working together. Some team members might connect with patients between medical visits, while others ensure patients have access to transportation or medication programs. Accountable care also means reaching outside of the medical system. “Maine is a wonderful, innovative, collaborative community. There are many good people trying to think about this,” says Johnson, who lives with her husband (a cardiac electrophysiologist) and two sons in Cumberland Foreside. “How do we continue to integrate and come together differently than we are now? That’s one of the things I think a lot about.” Despite the increasing complexities of medicine, Johnson has never regretted her original decision. “I love being a doctor,” says Johnson. “I love the profession, and that’s part of why I do what I do now. I feel very passionate about trying to continue to make it a profession that is sustainable.”

LISTEN TO THE FULL INTERVIEW Love Maine Radio airs Sundays on WPEI 95.9 FM at 7 a.m. and on WLOB 1310 AM at noon. Past episodes are available for streaming at lovemaineradio.com. Subscribe on iTunes or wherever you get your podcasts. January 2018 51

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PROFILE by Dr. Lisa Belisle Photography by Sean Thomas

DO AS AND AS

I SAY I DO

HEALTH CARE PROVIDERS SHARE THEIR OWN STRATEGIES FOR STAYING ACTIVE

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M Sheri Piers

ost mornings I am up before the sun, running the cracked pavement of our small Maine island. With the salty ocean air filling my lungs and the calls of birds as a soundtrack, I connect to the world before I head to the office to see patients. Keeping my body and soul in tune helps me to encourage others to do the same. Many of my medical colleagues have a similar approach to physical wellness. Whether they are high-level athletes or simply hiking, paddling, or biking for pleasure, they take advantage of all that our state has to offer so that they can be better at sharing good news about health.

NURSE PRACTITIONER, MEDICAL DIRECTOR FOR SAINT JOSEPH’S COLLEGE STUDENT HEALTH CENTER

“THE CHANGE OF SEASONS IN MAINE CONTRIBUTES TO HEALTHY LIVING,”

says Sheri Piers. She believes that it is worthwhile to experience a diversity of weather—it keeps her challenged. “Although the winters in Maine make it more difficult to run, I wouldn’t change it for the world.” Piers grew up in Westbrook and received an undergraduate degree from Saint Joseph’s College in Standish, where she now serves as the medical director for the student health center. A Catholic liberal arts college, Saint Joseph’s has approximately 1,000 undergraduate students on its Sebago Lake campus, many of whom participate in its acclaimed Division III athletic program. “What inspires me to stay healthy is the way my body feels during and after exercise,” says Piers, who has consistently run 80 to 120 miles per week training for marathons and other races for more than a decade. “I typically exercise as soon as I step foot out of bed in the morning—as early as 4 a.m.,” says Piers. “The endorphins produced from physical activity make me feel awake and alert.” When she was known as Sheri McCarthy, Piers won the Maine state cross-country title as a junior at Westbrook High School, but opted to play basketball at Saint Joseph’s. She began running more competitively again in 2005, after competing in the Cape Elizabeth Turkey Trot, where she met her now longtime training partner, Kristin Barry. A three-time competitor in the United States Olympic marathon trials, Piers was inducted into the Maine Sports Hall of Fame in 2016. Piers says that her three teenaged children, Conner, Noah, and Karley, also keep her healthy. “Exercising has always been a very important part of our family,”

says Piers, who frequently indulges in basketball, golf, and tennis. “Now that my children are older, we can exercise together. This is a great time for us to talk and spend time together.” Piers, who lives in Falmouth with her significant other, fellow runner Al Bugbee, makes accommodations for the winter by running on a treadmill. The rest of the year, she can often be found training on a nearby golf course. “They are very nice about

letting me run on the course—if I get out early enough.” Piers, who has a master’s degree in nursing from Simmons College in Boston, advises her patients to make space in their day for wellness. “We all have the choice to exercise,” says Piers. “It doesn’t have to be to the extreme that I do to be healthy. It’s about prioritizing and just getting it done.”

Opposite: Dr. Megan Tumavicus hitting the trails in her Maine Marathon race shirt. This page: Sheri Piers on the newly finished track at Saint Joseph’s College in Standish. January 2018 53

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Rick Marden

FAMILY PHYSICIAN AT TOPSHAM FAMILY MEDICINE

“EXERCISE GETS ME IN A BETTER MINDSET,” says Dr. Rick

Marden. “It helps me be more disciplined and makes me better at my job. It also makes me more effective in my role as a husband and father.” Marden practices at Topsham Family Medicine, which is affiliated with Central Maine Medical Center in Lewiston. Originally from Hamden, Marden played basketball while in high school at Pine Tree Academy in Freeport. Marden continued with collegiate intramurals at Andrews University in Berrien Springs, Michigan, and Loma Linda University School of Medicine in Loma Linda, California, where he earned his medical degree. He now lives in Brunswick with his wife, RaeAnne, and daughters Natalie, Anna, and Dolci. In the Marden household, there is no passive television watching: they have a gym setup in front of the TV. Family members (including the parents) can be found doing push-ups, situps, biking, and jumping to earn screen time. When Marden was 31, he broke his patella (kneecap) while mountain biking. “This dramatically changed who I am as an athlete,” says Marden. “I went from being more competitive to focused on health and wellness.” Marden now spends his time cycling, hiking, and doing resistance or bodyweight training. Last fall, Marden completed the 26th annual Cadillac Challenge Century Bicycle Ride, a 100-mile route that ends at the top of Cadillac Mountain in Acadia National Park. Although winter makes cycling a challenge, the same is not true of hiking. “I love hiking in winter,” says Marden, who shares this pastime with his family year-round in places like Tumbledown Mountain (near Weld), Baxter State Park, and Acadia National Park. Marden, who teaches young doctors as an adjunct faculty member for the family medicine residency program at Central Maine Medical Center, has always eaten a plant-based diet. “I talk a lot about this with patients,” says Marden. “Many people can’t imagine going vegetarian but can increase fruits and vegetables and decrease processed foods and simple sugars. A number of people go vegan or vegetarian after these conversations.” One middle-aged patient recently proved that this approach works. “He lost 15 pounds, came off his cholesterol medications, and began cycling again.”

Dr. Rick Marden often bikes on Pleasant Hill Road by Crystal Spring Farm in Brunswick. Opposite: Dr. Ed Tumavicus with his running group on the East Promenade Trail in Portland.

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Ed Tumavicus

FACULTY PHYSICIAN AT THE MAINE MEDICAL CENTER FAMILY MEDICINE RESIDENCY PROGRAM

“MY ADVICE TO PATIENTS IS PRETTY SIMPLE: MAKE SURE EXERCISE IS FUN AND ENJOYABLE AND TRY TO MAKE IT A SOCIAL EVENT WITH FRIENDS,” says Dr. Ed Tumavicus. Tumavicus, who practiced

as an attorney for 11 years before getting his medical degree at the University of Massachusetts in Worcester, is board certified in both family medicine and obesity medicine. “Maine, and particularly Portland, makes staying fit much easier. The general culture here is health- and fitness-oriented.”

A native of Wrentham, Massachusetts, Tumavicus moved to Portland in 2002 to learn family medicine in the program at which he now teaches. He has compelling reasons for staying fit: his father had his first heart attack at the age of 42. “I always wanted to foil my genetics,” says Tumavicus. In 2003 his first wife, 38-year-

old Amy Hewitt, died unexpectedly of a previously undetected heart problem—less than 18 hours after completing the Maine Marathon in Portland. Their daughters, Lucy and Grace, were two and four. “I swore to myself I would not let their father die until he was a very old man,” says Tumavicus. His daughters are now students at Deering High School. “They are very athletic, and I love being able to keep up with them.” Tumavicus likes running, mountain biking, rock climbing, and light weightlifting. He tries to incorporate exercise into his daily routine in a variety of ways. “Upon returning from work I only allow myself to watch Game of Thrones when I’m lifting. It’s a nice way to decompress.” Tumavicus and his wife, Dr. Megan Staton Tumavicus, often bike to dinner with friends. “We go to four different restaurants in Portland, have an appetizer and a drink at each place, and get a good bike ride in between,” he says. They also like to climb at Evo Rock and Fitness and sea kayak in Casco Bay. Tumavicus particularly likes the TD Beach to Beacon 10K Road Race in Cape Elizabeth, the Trail to Ale 10K Race/Walk organized by Portland Trails, and the Gorham Savings Bank Maine Marathon, Half Marathon, and Relay. Several times a week, Tumavicus and his wife run with a group of other doctors. Last winter the group trained for the Maine Coast Marathon, which begins in Biddeford. “Our best training run was down in Kennebunkport, running 20 miles at 5 degrees with a killer headwind,” says Tumavicus. “It made us feel so badass to be out in that kind of weather—my beard was covered in ice. We rewarded ourselves with a great brunch at Federal Jack’s [Restaurant and Brew Pub in Kennebunk].” Tumavicus wants his patients to have fun staying healthy. “We all need to recognize that exercise is actually a treat for us, not a chore.” January 2018 55

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Cameron Trubey

HEAD TEAM PHYSICIAN FOR THE UNIVERSITY OF MAINE ATHLETIC PROGRAM

Daphne, Mabel, and Henrietta. “A lot of our family weekend activities are exercise related,” says Trubey, who mentions hiking as a favorite. “That is one way to get quality time and stay active.” Raised in Brunswick, Trubey graduated from Pine Tree Academy, continuing his education at Andrews University and Loma Linda University School of Medicine. Trubey enjoys being outside, hiking, paddling the St. Croix River, or fat biking—his new favorite activity. “Riding a fat bike is like riding a light tank,” says Trubey. “Snow, dirt, mud, even swampy regions can’t hold you back. I like to ride the local snowmobile trails in the winter and the power lines in the summer.”

says sports medicine specialist Dr. Cameron Trubey. “How they feel and perform, both physically and mentally, are directly affected by what we eat and how we use them.” Trubey, who serves as the head team physician for the University of Maine athletic program, cares for patients at DownEast Orthopedic Associates in Bangor.

Trubey wants to run all of Maine’s marathons—he ran his most recent one in Millinocket. “There’s no creature quite as well designed for distance running as we are,” says Trubey. “On foot you get such a different experience traveling the road than you would in a car.” His five- and three-year-old daughters, Daphne and Mabel, joined him last Fourth of July in the L.L.Bean 1-Mile Family Fun Run/Walk in Freeport. “Many members of my family, like me, found running later in life,” says Trubey. “It has been fun to run with my wife, brother, sister, and two brothers-in-law as they have accomplished their marathon goals.”

“Maine is a special place because of our varied topography and our many natural play-places,” says Trubey. “I love Baxter State Park in the summer, fall, and winter. It is a true treasure, and it is beautiful to experience by canoeing, skiing, or hiking.” Trubey and his wife, Ellie, live in Orrington with their young daughters,

Trubey tries to help his patients identify their barriers to exercise—from time limitations to difficulty with selfmotivation—so that they may reach their own goals. “Living your healthiest life will help get you closer to living your happiest life,” he says.

“I BELIEVE THAT OUR BODIES ARE TEMPLES,”

Dr. Cameron Trubey inspects the hand of University of Maine hockey player Rob Michel. Opposite: Dr. Megan Tumavicus, originally from Wisconsin, relocated to Maine for her family medicine education and stayed here to practice.

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Megan Staton Tumavicus FAMILY PHYSICIAN AT INTERMED

“WHILE I DO RUN OUTDOORS YEAR-ROUND, I DO NOT LOVE WINTER RUNNING,” says Dr. Megan Staton Tumavicus. “It takes more to motivate me in the cold dark months. I definitely do more hot yoga in the winter.”

Originally from Oregon, Wisconsin (outside of Madison), Staton Tumavicus completed her undergraduate degree at Luther College in Decorah, Iowa, and her medical degree at the Medical College of Wisconsin in Milwaukee. She moved to Portland 15 years ago to become a resident in family medicine at Maine Medical Center. “Portland is very runner-friendly,” says Staton Tumavicus. “The trail system in Portland is amazing, and I generally find I run longer and more often when the trails are accessible. The fact that it’s not crazyhot here in the summer also makes it easier to keep up running in the warmer days.” Staton Tumavicus likes local events such as the Portland Sea Dogs’ Mother’s Day and Father’s Day 5Ks and the Peaks Island Road Race and also has a fondness for the trails at Bradbury Mountain in Pownal. Staton Tumavicus says she is inspired by—and wants to remain a role model to— her daughters, Lucy and Grace, who are members of the Deering High School crosscountry team. “I stopped running with a watch a long time ago, so that I was less focused on my pace and more able to enjoy it,” says Staton Tumavicus. “I’ve learned to cross-train more to help avoid injuries,” she adds. Staton Tumavicus advises her patients to “start small, make incremental changes, get a workout buddy, and try to find something you enjoy.”

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The cabin isn’t much bigger than an ice-fishing shack, but the four of us—including an eight-year-old boy full of snowbound energy—are spending a winter weekend in a Hancock County camp for some food, fires, and fishing.

SANDY LANG PETER FRANK EDWARDS by

photography by

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After lunch on Friday, they catch flights north to Bangor, and by the time our friends from South Carolina are at the cabin it’s close to midnight. The pond’s surface is frozen solid. And when it’s iced over, the whiteness of its ice and snow never lets the blackness of night fully settle in. When we arrived earlier in the day we tested the new gas-powered auger—an upgrade from the hand-turner we had been using—and it drilled through about 30 frozen inches before reaching water. “Just think,” I said, as we looked out into the dim light of the flat hardwater that stretches more than two miles in length and a good half-mile across. “The fish are down there somewhere.” The cabin is set at the middle of the shoreline that’s reachable by road, and there are no houses on the opposite shore—just a rise of trees smudged dark in the distance. Inside, I’ve been cooking skillet cornbread and a winter soup from dried Maine beans; the woodstove is lit, and the cabin’s plenty warm. The southern travelers, David Pastre and his eight-year-old son, Otto, look around wide-eyed at first stepping inside. They’re dear friends, but this is their first time visiting El Floretta, a 20- by 16-foot cabin with a sleeping loft. Photographer Peter Frank Edwards bought the place a dozen Februaries ago, after seeing a realty listing online with the description “you’re on the pond.” Built in the 1950s, the petite seasonal camp is seven miles from the nearest town, but it’s so close to the pond’s edge that, if you stretch your arm out one of the windows, the water is practically below your fingertips. The name comes from a plank off an old wooden boat, and we’ve hung the plank in the eaves. In summer, the place feels like a boathouse—you can see and hear the pond lapping from every window and angle. But tonight it’s crisp and dry out there, and we’ll soon get ourselves tucked into the beds in the loft and the pull-out sofa and rest up for the days on ice to come. 62

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Previous spread: The successful dayâ&#x20AC;&#x2122;s ice catch and Esther the dog standing watch. Itâ&#x20AC;&#x2122;s about an hour before the fish will go into the fryer at the cabin, just across the pond. This page: Waking up under flannel, wool, and a down comforter, eight-year-old Otto and his dad, David Pastre, on their first morning in Maine.

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LIKE A BOSS David tells us that Otto is confident of fishing success. Neither father nor son have visited Maine until this trip, and Otto picked up a new phrase for the occasion. He intends to fish “like a boss,” he announces soon after arriving. By morning, he’s eager to get started. Even before breakfast, he’s beside the woodstove and pointing out the windows. This kid’s ready to run out on the snow-covered ice. I look outside, too, and see that the surface is in a wind-whipped state, with peaks of snow creating ridges all across the pond. The first order of business for the boy after he pulls on his snow pants, boots, jacket, ski goggles, and hat is to get out there and run— stopping in several places to lie down on his back, stretch out under the sky, and wave his arms and legs to make snow angels. Never far from him during all of this is Esther, our two-year-old, 20-pound shelter dog. That feisty little squirrel chaser slept curled up next to Otto, and is now outside zipping around him. Also born in the South, Esther is wearing a wool sweater for this cabin visit. Meanwhile, I start in on my favorite wintertime cabin tasks, all of which have the benefit of adding warmth inside the uninsulated pine plank walls. I put logs on the fire, and on the kitchen stove I get hot cocoa and blueberry pancakes going. The other coffee-drinking adults start gathering gear for a day outside. David consults the cabin journal, where Peter Frank has drawn a map to show his successful ice-fishing holes from past years. They discuss a plan, and then with Otto they make a half-hour run to a backyard bait shop in Orland for a bucket of minnows. When they return we sit for pancakes, sausage, eggs, and orange juice, then we all start carrying everything out onto the ice: the hand auger and the gas one, deck chairs, wool blankets, and, of course, the wooden tip-ups and spools of fishing line with hooks. The temperature has dropped into the teens overnight, and we’re all plump with layers of warm clothes. I’m wearing a red-and-black Scotch plaid wool coat that was my dad’s. The hand-me-down was his favorite coat, he’s told me, when he was a teenager hunting in western Pennsylvania. I was probably Otto’s age when my parents 64

took me ice fishing with my brothers. I remember sitting on a sled and looking into the hole cut into the ice, just like now. As we’re walking out to set up, Peter Frank recounts their minnow run. The word is, it’s a good fishing weekend, and even the old-timers are out on Silver Lake. “We drive up and beep the horn and the woman

comes out of the house and meets us across the driveway in a shed,” he says. “We want emeralds as usual, but she explains that the shop’s been busy and the mediums are sold out, so she instead scoops up large ones, and well more than the two dozen we ordered.” When he pays her, she smiles, handing Otto the full bucket and saying, “That ought to keep you busy.”

Reading past years’ fish stories in the camp journal. Opposite: Keeping warm with plenty of coffee, cocoa, and all-day cooking. Just outside, a few maple trees are tapped to catch any running sap.

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ALL-DAY ICE We’re fishing a lucky seven traps today, the most we’ve ever done, since we can get holes drilled faster with more people and the power auger. I remember the first time Peter Frank and I went ice fishing here, taking turns turning the crank on the manual auger that we’d bought at a yard sale in East Blue Hill. It’s hard work. An easier way is to drill into the much thinner ice of a hole someone has previously fished. But 66

no one else is on the pond this weekend, so the guys set out to drill all the new spots themselves. Their line of traps stretches across to about 50 yards from the opposite shore.

(Otto’s choice), and Molson Canadian and Miller High Life beers. Steam rises from the enamelware cups of hot bean soup that we eat out on the ice with slices of toasted cornbread.

Once all are set with a minnow on each hook and a red flag bent over each fishing hole, the watching starts. If a fish tugs a line, the flag goes up. We use a couple sets of binoculars to see them all. By lunchtime the thermos of coffee has been replaced with bottles of water, Polar Orange Dry soda

“Flag up!” Otto yells. The fish are biting. The guys have already pulled in a few bass. I follow Otto and Esther toward a tip-up that’s sprung, and soon we’re standing over the round hole in the ice. From his chair in the sunshine,

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This spread, from left: Fueling up for the day with a camp breakfast of blueberry pancakes, sausage, and fried eggs. Father and son try the hand-powered auger. Once traps are set with a minnow on each line, we watch for the flags to rise.

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Opposite page: TK This page: TK

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Largemouth and smallmouth bass will be our dinner. Meanwhile, a fishing hole doubles as a beer cooler.

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David calls out: “Bring it in easy, hand over hand.” Otto does, gloveless now. “Wait, I feel something on the line,” Otto says, and when he pulls to the end, we see it’s a white perch that’s hooked—the only one of the day. The bald eagles that nest down the shore and that will land for fish and bait scraps are noticing us. They make high-pitched, chattery calls sometimes. By late afternoon in the sunshine, the final tally is four smallmouth bass, three largemouth bass, and the one perch. The biggest catch is a female smallmouth that measures about 17 inches. We’ll have fish for dinner, for sure. Otto hugs some of them, and the guys show him how

The guys show Otto how to get the best “big fish” photos by holding the fish closer to the camera.

to get the best “big fish” photos by holding the fish closer to the camera. Before long, it’s time to clean and gut each one. There’s blood on the snow, and even more eagle interest. And then fillets are dredged in flour and spice, to be fried within two hours of the last one being caught. Here comes the early winter darkness. We light candles and keep the woodstove’s fire hot during a fish-fry dinner followed by toasts with an ice-fishing must: cups of ice filled with milk and Allen’s Coffee Flavored Brandy. Before Otto falls asleep with his own special drink, the orange soda, he declares it an amazing meal and offers a toast, too. “Cheers to the eight fish we worked hard on and caught!”

This page, from left: Hand over hand, David and Otto pull in the fish—seven bass and one perch in all. Bottles of beer staying cool in the snow. Opposite: Just before the sun sets at the little waterside cabin.

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TAPPED AND OUT

The next day the sun’s shining even brighter, and temperatures have warmed up. We’re all back on the ice again after coffee, but the fish have quit biting. No flags pop up. It’s a stellar day anyway. With binoculars, we watch a couple of eagles that are on the ice eating yesterday’s fish scraps. I get out my cross-country skis and ski to a small island in the middle of the pond, circle it a few times, and come back. Peter Frank finds our handful of sugaring taps and some empty water bottles to use as jugs, and hammers taps into a few maple trees. Otto watches the fish traps and

attempts some snow fort building. “Ever had a red snapper?” Peter Frank asks David and Otto. They haven’t. It’s so bluesky beautiful out there that we bring out the Coleman camp stove and cook up a hot lunch on the ice. After a couple of trips to the cabin to carry out supplies, we’ve got the stove going on an old apple box. Everyone pulls the chairs and blankets near to watch the hardwater cookery and then eat the results. We have red-dyed hot dogs from W.A. Bean and Sons in Bangor, which Otto agrees really do snap when you take a bite, Morse’s sauerkraut from Waldoboro, and baked beans from B&M in Portland. By the time we leave El Floretta that afternoon to drive down to Belfast for

showers, a lobster dinner, and an overnight in town, the clear maple sap is running into the jugs—we’ll collect it tomorrow and have enough to boil down for one day’s breakfast syrup. Before our guests have to head back to the airport to fly south, Otto fills a page in the cabin journal with line drawings of the wooden traps, fish on hooks, hot dogs on the grill, and bottled drinks cooling in the snow. He also writes some notes about the fires and eagles, then he pens what will be the defining line of this weekend—when I ask him about the trip nine months later, it’s still how he describes those three days. “Yeah,” he says. “We fished like bosses!”

From left: A warm-up with Allen’s Coffee Flavored Brandy. Father and son clean the fish to get them ready for frying.

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V E TE SA DA E TH

is a proud sponsor of the:

MOONLIGHT CHALLENGE AT SHAWNEE PEAK

A BENEFIT FOR THE MAINE CHILDREN'S CANCER PROGRAM

A gathering of good cheer for the coldest time of year

JANUARY

19th, 2018

February 3, 2018 Brick South | Thompson’s Point Portland, Maine Diversity is a condition of excellence at Waynflete. 100% of auction proceeds will support the school’s tuition assistance program.

Calling all skiers & snowboarders! Gather your team and hit the slopes to support children fighting cancer in Maine.

VALUABLE PRIZES

LIVE MUSIC

Event Sponsored By:

NATHAN CHARLES

Waynflete Community Auction

DINNER & SWAG

Purchase tickets at wintertide2018.org Presenting sponsor:

CUTS FOR MEN

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Payson Park, Portland January 20, 2018 12:30 p.m. - 2:30 p.m.

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NT! FREE EVE COME! S WEL E I L I M A F ALL Sponsored by:

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“ I felt for the first time that I was no longer alone, trying to juggle all of my own feelings, while staying strong for my son and other family members. I feel better able to connect with services for my son and am learning to cope better with my daily life. I thought I was drowning until I reached out to

“

Family Hope. They understood what my family was going through and they knew how to support me through this.

Sarah

FIFTH ANNIVERSARY

CELEBRATION

FAMILY SUPPORT NAVIGATOR CLIENT

FRIDAY, MARCH 16, 2018 Portland Westin Harborview Hotel 6:00-9:00 PM | PORTLAND, MAINE

For more information on sponsorship opportunities, event tickets and ways to support Maine’s Mental Health Resource Connection for Families. Please Visit www.familyhopeme.org or call (207)396-4313 FA M I LY H O P E M E . O R G

CALL 207.396.4313

Thank you 2017 sponsors of our annual Celebration. It was a blast! PROTECTORS:

Healthy and Green in 2018! CHANGE AGENTS:

Join us to achieve common-sense solutions for a toxic-free and healthy future. What do we work for? • Safe food, safe drinking water, and safe products for children and families, no matter their income

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or neighborhood. • Climate-friendly biobased manufacturing, for good jobs that keep families and communities healthy. • In other words, we work for health, jobs, and justice for all. Learn more: OurHealthyFuture.org

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SPONSORING ORGANIZATIONS: Maine AFL-CIO Physicians for Social Responsiblity - Maine Chapter Maine Labor Group on Health Professional Firefighters of Maine Maine People’s Alliance Sierra Club’s Maine Chapter Maine Public Health Association Toxics Action Center

Call (207) 699-5775 to learn about sponsor benefits for our unique, family-friendly annual Celebration.

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maine | themainemag.com

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EAT by Karen Watterson Photography by Nicole Wolf

WOODFORD FOOD+BEVERAGE

THE HEART OF AN EVOLVING PORTLAND NEIGHBORHOOD

here’s a revitalization happening at Woodfords Corner. The area, where four neighborhoods come together, is not just getting a facelift; it’s getting a new life. The two flatiron-style buildings that frame Forest Avenue are being updated to preserve their brick exteriors. The clock tower, in the building that was once the town hall for Deering before Portland annexed the town, is lit up and working for the first time in decades. New businesses are opening—a coffee shop, an art gallery, a photography collective, and a juice bar—joining the already well-established breakfast spot, seafood market, art supply store, and bakery. It’s all happening where, 100 years ago, a trolley traveled Forest Avenue from the downtown to Deering. And Woodford Food & Beverage is right where it wants to be, smack in the middle. “We’re extremely pleased and honored to be a part of the revitalization,” says coowner Birch Shambaugh, who opened the restaurant with his wife, Fayth Preyer, two years ago. “Most people were serious naysayers when we told them what we were planning to do out here,” he continues. “But as we did our due diligence and immersed ourselves in the neighborhood, we became convinced there was a possibility for vitality and always hoped this might come to pass.” The city of Portland released a plan to transform Forest Avenue in 2012, “roughly the same time we were thinking about diving into the restaurant business,” says Shambaugh. “The potential for growth and

change in an interesting fashion became clear to us.” The couple and their two young children make the neighborhood their home as well. “The neighborhood has changed a lot since we bought our house almost a decade ago,” Shambaugh says. “Now there are more strollers and lots of kids, including our own, at the school bus stop.” The project to upgrade the intersection aims to improve walkability in the area and alleviate vehicle congestion. Woodford Food & Beverage, as

well as other businesses, wants its corner of Portland to invite exploration. A sculpture by Portland artist Aaron Stephan will anchor a new emphasis on public art. The restaurant itself is an integral piece of the visual character of the neighborhood, a rare vestige of midcentury modern architecture in the city. Originally a Valle’s Steak House, the building was the gathering spot for families a generation ago. “I smile

Opposite: Woodford Food & Beverage appeals to all ages, from families with children to older people enjoying an evening out to neighbors sipping a drink at the bar. This page: Specialty cocktails, like the Fog Mull grog, are thoughtfully created and beautifully crafted. January 2018 77

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EAT Woodford Food + Beverage every day when I come to work and see this building,” says Shambaugh. “It’s always stopped me in my tracks. The more we learned about our own neighborhood, the more potential we saw for this storied building to become a restaurant again.” The building had most recently been home to a mortgage office when the couple bought it, and it needed to be stripped right down to its impeccable bones. The interior took shape based on a vision combining the best of American roadhouse and French brasseriestyle dining. Upholstered booths line the windows facing Woodfords Corner, with a row of tables opposite them. The bar has the feel of an old-fashioned lunch counter, its zinc top earning a burnished patina. The black Naugahyde stools surrounding it lend a kitschy lounge feel. “The only type of place we were ever interested in opening was a neighborhood restaurant,” says Shambaugh. “But what makes a great neighborhood restaurant is subjective and pretty difficult to define. It’s been an evolving process and an ongoing

dialog among me, Fayth, and chef Courtney Loreg. It’s a long-term relationship with your customers and community, which requires a level of honesty, genuineness. They know you, you know them, and you have to care about delivering a space and experience that’s welcoming and compelling on a regular basis.” Drawing on the memories of other great neighborhood restaurants they’ve loved, and nostalgia for Valle’s, the three worked to create that same feeling of connection. “We want you to be comfortable bringing the family, including kids, but you could also sit alone at the bar, read a magazine, and order a drink and a burger. It’s also a place to step out and celebrate a life event. To be all those things at once, those are the kind of places we love most. Valle’s was that, and we aim to be like that,” Shambaugh says. “The menu’s design also echoes that feeling of hospitality,” says Preyer. “There are old, reliable house favorites, touchstones that will remain. But we bring seasonality to other parts of the menu. Seasons come and

go, but the burger or steak frites always remains the same.” That’s a relief to the many fans of Woodford’s burger, a beefy beauty topped with smoked bacon, grilled onions, cheddar cheese, and house-made pickles. “We spent a lot of time with Courtney considering some of the bygone classics,” says Shambaugh. “She has deep skills and a broad vernacular that really lets us express the idea.” Loreg presents us with a gorgeous pork shank in a luscious pool of braised white beans with bacon, tomatoes, and a generous amount of butter. The meat is fall-off-thebone tender, deeply flavorful, and finished with fried shallots and bread crumbs. It’s a riff on French cassoulet, reinterpreted but maintaining the legacy of a classic dish. “We always thought about this place as the sweet spot where brasserie meets diner, with updated takes on dishes you recognize but haven’t encountered the way we’ve envisioned it,” Shambaugh says. “All the dishes pick up those themes of comfort and familiarity, but we have room to run.”

“ THE ONLY TYPE OF PLACE WE WERE EVER INTERESTED IN OPENING WAS A NEIGHBORHOOD RESTAURANT.”

Seasonal dishes, including a delicata squash salad, round out a menu full of traditional standards. Opposite, clockwise from top left: “Hospitality done right can be an extension of the welcoming comforts of home and hearth,” says co-owner Birch Shambaugh. Oysters and other fresh Maine seafood are an excellent start to lunch, brunch, or dinner. This month marks the restaurant’s two-year anniversary as an off-the-peninsula destination and neighborhood favorite. A homey, delicious fruit crisp features the best of the season’s bounty.

maine | themainemag.com

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Loreg brings a profound level of creativity and experience to her work. She’s classically trained and naturally curious. In Woodford Food & Beverage’s first year, the menu didn’t change often. Stability was the goal at that time. “I’m super excited to say that in the past eight months or so we’ve come closer to how we think it can best be done. We’re able to change with the seasons, and the menu has evolved to a much closer version of what we want,” says Shambaugh. “The menu is really just a baseline, a framework that we can layer upon. This is now Courtney, less confined.” Loreg creates daily specials, including two or three types of house-made pâtés. “We’ve become known for our oldstyle terrines and pâtés,” she says, offering a plate of head cheese accompanied by cornichons, pickled spring onions, toast, and mustard. The salmon rillettes is a particularly popular offering, and people have been known to call ahead to see if it’s available. The pâtés and many other house favorites— steak tartare, oysters, and classic deviled eggs—partner well with the cocktail list curated by Shambaugh. “The cocktail menu has gone through the same process as the food menu,” he says. “It’s really become a lab for experimentation.” He’s got a soft spot for variations of the Manhattan, conjuring up one called the Oakdale Special. “It’s named for the neighborhood that’s so dear to us,” he says of the blend of rye, Cynar, sweet vermouth, and double oak bitters. The housemade bitters are made by charring oak harvested from a majestic tree in the family’s yard. In the dark days of winter, Shambaugh presents his versions of grog, spicy, citrus-laced rum concoctions. His Fog Mull grog is uplifting, a spiced pickme-up perfect for when you think winter might never end. “If we have one sweet spot, it’s simple, strong cocktails,” he says. “We delight in drinks that somehow coax

satisfying complexity from relatively simple ingredients and combinations.” Woodford Food & Beverage’s bar is quite a sweet spot, too, drawing in neighbors and friends meeting up at the end of the day. A North Deering resident enjoying a glass of wine at the bar tells me, “I love staying here in my neighborhood. The Old Port is busy. It’s comfortable here.” Shambaugh and Preyer hope the makeover of Woodfords Corner will bring a new sense of place to the area. “We have no illusions that the experience here is the same as the Old Port. It’s very different out here,” says Preyer. “We’re off the beaten path, and it’s fun to play that role,” Shambaugh adds. “We’re excited to learn that people have had a couple of great meals at some of the really well-known spots like Fore Street, and then on the last night of their trip they’re traipsing out Forest Avenue to see us.” Sunday brunch has become a draw, both for visitors in search of a fun way to cap off a weekend and neighbors seeking an opportunity to catch up with each other. It’s also another chance to absorb the character of the area, perhaps taking a walk afterward to see what’s new and improved. “What comes next, at the end of construction, is going to be really interesting,” says Shambaugh. “We feel the momentum tangibly, every day. This is meaningful change.” He and Preyer are in it for the long haul, committed to Woodfords Corner as a village and a vital part of the Portland landscape. “This is what we’ve made our lives about,” he says. “It’s all encompassing, all consuming. We’re trying to earn our place in the community.” Woodford Food & Beverage 660 Forest Ave. | Portland 207.200.8503 woodfordfb.com January 2018 79

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FUND LOCAL

HELP FUND POTENTIAL fundlocal.org Schools all over Maine need your help to bring nutritious food to their students. Choose a project that inspires you and give any amount to help put an end to child hunger in Maine.

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It’s just dinner. Enjoy it.

PORTLAND DAVID’S davidsrestaurant.com

DAVID’S OPUS TEN davidsopus10.com

SOUTH PORTLAND DAVID’S 388 davids388.com

SUPERFINE FOOD & WINE Seasonally-inspired fare, wine and craft cocktails served nightly in Ogunquit. 261 SHORE RD. OGUNQUIT, ME – 207.216.9639 – NORTHERN-UNION.ME

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YOU ASKED US WHERE TO EAT AND WE ANSWERED WITH A WEEKLY RESTAURANT BLOG. FOLLOW THE JOURNEY ONLINE. themainemag.com/blog

OR ASK AN EXPERT FOR PERSONALIZED ADVICE. asktheexperts@themainemag.com

NOBLE BARBECUE BY KAREN WATTERSON PHOTOGRAPHY BY SEAN THOMAS

1706 Forest Ave. | Portland | 207.536.1395 noblemeats.com

he aroma hits you first. That primal scent of cooking meat, of smoke, fat, and salt, has an almost dizzying effect. The menu at Noble Barbecue is concise: five specialty sandwiches or four “naked” options, just meat and a bun. The meat—pork shoulder, beef brisket, pastrami, and chicken—is undoubtedly the star of the show. It’s all smoked or wood roasted on three industrial smokers. But even a successful star needs skillful supporting actors, and that’s where the creation of specialty sandwiches comes in. Served on sturdy, buttered brioche rolls, each one is carefully crafted to highlight the meat by adding other creative house-made ingredients. The chopped pork shoulder with yellow barbecue sauce is fabulous, piled high with citrus, apple, red cabbage slaw, and scallions atop the tender meat. The thickly sliced beef brisket gets a red barbecue sauce. It’s topped with an old-school slaw and fried onions, and you’ll need two hands to hold onto it. Every sandwich is matched with its own pickle, all made in-house, the tartness a fine foil to the rich meat. Be sure to check the specials board, though, because this where a lot of the fun is.

Belgian-style fries. These are hand cut and twice cooked, resulting in an addictively crisp exterior. They’re also the base for “scrappy fries,” a heap of goodness including baked beans (made from the chef’s grandmother’s recipe), barbecue meat scraps, fire-roasted poblano sauce, and cotija cheese. Noble’s mac and cheese is beyond ordinary, too, made to order with a four-cheese blend. Desserts, made by Sam McNutt, formerly of Back Bay Grill, have a Southern flair. The peach-blueberry crisp he made for us was homey and utterly delicious. After 13 years in the beer industry, co-owner Ryan Carey is proud to support his friends, carrying many local brews on tap and in cans. “This has been super fun,” he says. “I like food culture, and I know how to talk to people.”

Side dishes are just as impressive, especially the

OGUNQUIT BEACH LOBSTER HOUSE

BY KAREN WATTERSON PHOTOGRAPHY BY SEAN THOMAS

111 Beach St. | Ogunquit | 207.360.2286 ogunquitbeachlobsterhouse.com On an unseasonably warm day on October, there’s a party atmosphere in Ogunquit, and no place is that more evident than at the Oqunguit Beach Lobster House. The restaurant, just a few steps from one of Maine’s most popular beaches, is packed. Linda Bean, granddaughter of L.L.Bean founder Leon Leonwood Bean, created the New England– chic beachside restaurant with Veronika Carlson, president of Linda Bean’s Perfect Maine’s hospitality division. The interior is stylish and contemporary. White leather upholstered chairs and benches contrast nicely with the hard surfaces, with everything in neutral tones of gray and white. Enormous windows, sliding glass doors, and outdoor seating allow the restaurant to take advantage of the spectacular view. Music is an important element for Bean, so she’s introduced live jazz musicians, including a keyboardist, playing upbeat tunes during weekend brunch. The menu includes several locally sourced lobster options, along with a range of other dishes. Chef Daniel Dupinov, who previously worked at On the Marsh Bistro in Kennebunk, collaborated with Bean to put together an appealing array of Maine

favorites, plus his own creations. The seafood paella is a big, showy platter with a base of flavorful bomba saffron rice studded with chorizo and topped abundantly with scallops, lobster, and more Maine seafood. A tender filet mignon gets a classic treatment with Bordelaise sauce, roasted rainbow carrots, and fondue potatoes. The lunch menu offers simpler fare, including a great burger, as well as fried seafood and classic clam chowder. The lobster roll is the restaurant’s bestseller, stuffed with all claw and knuckle meat, a light touch of dressing, and a sprinkle of Bean’s secret herb blend, a recipe that she developed and introduced in 2008. The cocktail menu is full of fun, seasonal variations. The Pumpkin Martini, garnished with a cinnamon stick and candy corn, is a delicious, dessert-like creation, like a boozy pumpkin pie. The restaurant’s generously garnished, signature Bloody Mary is “practically a salad,” says Carlson. The slightly spicy blend is refreshing, and an oyster or lobster tail can be added. Ogunquit Beach Lobster House is a year-round operation, open seven days a week. “We want to give customers a memorable experience, with great food and service,” Carlson tells me.

maine | themainemag.com

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THE GREAT LOST BEAR ...INCLUDING 40 LOCAL FRESH MAINE BEERS

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T H E

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Live in Freeport. Home of L.L.Bean!

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Fly Me to the Moon By Marie Jones

Imagine I Love Lucy meets Thelma and Louise in this hilarious gal-pal comedy.

Jan 26 – Feb 4 Five-time winner

“Best Theatre in Maine” — Down East Magazine Readers’ Choice Poll 2013, 2014, 2015, 2016, and 2017

THEPUBLICTHEATRE.ORG (207) 782-3200 31 MAPLE STREET, LEWISTON

SPONSORED BY Cross Insurance, Evergreen Subaru, Portland Electrical JATC - IBEW Local 567, Twin City Times SEASON UNDERWRITERS Platz Associates, Sun Journal, The OX96.9, Maine’s BigZ105.5, Austin Associates, Maine Magazine, The Brand Collective

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K I M B E R LY SWAN follow me on Instagram: @kimswan

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SUNDAY, JANUARY 7, 2018 3 PM • MERRILL AUDITORIUM

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DEMPS E Y C E N TE R TO IN TRO DUC E SECO N D LO CATI O N FOR P EO PL E IMPAC TE D BY CANCE R Lewiston’s Dempsey Center and South Portland’s Cancer Community Center intend to merge in 2018, giving individuals and families impacted by cancer around Maine greater access to cancer support programs and quality of life services. d e m p s e yc e n t e r . o r g

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PORTLANDSTAGE Theater for Kids

Join us for an unforgettable night, celebrating the Center’s love and support for grieving children and families in our Southern Maine community.

Oct 2017 - Mar 2018

Play Me a Story

New Books Each Week!

Experience the fun & magic of theater, Saturday mornings at Play Me a Story! Ages 4-10 are welcome to enjoy a dramatic reading of children’s stories, then participate in an acting workshop. 207.774.1043 x104 www.portlandstage.org 25A Forest Ave, Portland ME

LOVE REALLY COUNTS Auction & Dinner Gala

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Where is Maine real estate heading? Find out at MEREDA’s 2018 Real Estate Forecast Conference! Thursday, January 18 from 9-5 • Holiday Inn by the Bay, Portland

• Expert analysis of the Fall 2017 MEREDA Index and 2018 forecast for Maine commercial & residential real estate and construction

• Member Showcase with nearly 70 exhibitors • Networking opportunities

MEREDA.org (207) 874-0801 Sponsored by TD Bank

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CAPTURE by Corey Nickerson

EVERY DAY WE COMB THROUGH OUR INSTAGRAM FEED TO FIND IMAGES FROM FOLLOWERS DOCUMENTING OUR STATE. WE SHARE A CAPTURE OF THE DAY ON @THEMAINEMAG, AND EACH MONTH IN MAINE MAGAZINE WE HIGHLIGHT ONE OF THOSE PHOTOS.

he stars always look brighter when you’re farther away from the city. When we were invited to stay at a friend’s family camp in Aroostook County this past October, I had to take advantage of the opportunity. This shot was taken in New Canada, a town next to Fort Kent, on the Fish River. It was a full moon that night, so I only had a small window of time between sunset and moonrise to fully capture the Milky Way. My buddy in the shot is Ben Manning, who recently returned home to Maine after serving for nine years as a Navy SEAL. My wife and I have lived in Maine our whole lives, and we had never been up to the Fort Kent area before. I’m so glad we took this last trip up north before we pack up our family and hit the road in an RV for the next year. Maine, we are going to miss you, but you will always be home.

Based in Windham, Corey Nickerson is the owner of Corey Michael Photography. Focusing on drone, real estate, and landscape photography, he uses his passion for capturing the world from different perspectives to inspire others. He is about to set off on a yearlong crosscountry trip with his wife and two daughters in an RV to expand his portfolio. Follow him on Instagram @nickerson_c.

maine | themainemag.com

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Fine home builders, general contractors, and developers

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