MM June 2017 by Maine Magazine

June 2017

YOUR GUIDE TO THE 2017

KENNEBUNKPORT FESTIVAL Kick off summer with a weeklong celebration of food, art, and music

LIVING FOR DIVING A scallop diver in Southwest Harbor finds peace underwater

ARTFUL PRESERVATION Artist and gallery owner Brad Maushart’s sea captain’s home in Kennebunkport

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Michael, Theresa, Jean, Rich, Linda, Ed, Linda, and Jim from Maine, North Carolina, and Delaware met for the first time in January in an HG resident’s home. Their own HG custom homes are to be built this coming year yet they have already formed lifelong friendships. Multiply that times nearly 200 HG homes and growing and HG residents from 29 different states and counting. It’s a national destination with 55+ Active Adult living and neighborly ambience like no other. Read the latest issue of our Lifestyle newsletter and visit our blog at: HighlandGreenLifestyle.com

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on the cover

The view of David’s KPT during the Grand Finale, marking the end of the 2016 Kennebunkport Festival. Photography by Sean Thomas

on this page

He came to Maine to join the Coast Guard, became a lobsterman and commercial diver, and now he’s living with cancer— and still fishing. Here is Andy Mays of Southwest Harbor after a wintertime dive for scallops. Photography by Peter Frank Edwards

THERE + THEN 026 Going out, giving back: supporting nonprofits + local businesses in the vital work they do year-round

contents

TRIBUTE 027 David Rockefeller by David MacDonald

Plowing New Ground 080

Farmers, lawyers, and environmentalists team up to create new farm protections. by Philip Conkling | Photography by Nicole Wolf

SOCIAL MEDIA 039 Sharing memories of the state sparked by social media NEW + NOTEWORTHY

Scallop Diver for Life 092

Andy Mays of Southwest Harbor has been diving for scallops since his 20s. And now he lives for it. by Sandy Lang | Photography by Peter Frank Edwards

Art History 106

In a historic home in downtown Kennebunkport, gallery owner and artist Brad Maushart has created a space for his bold paintings, his slow life, and his international community. by Katy Kelleher | Photography by Erin Little

Kennebunkport Festival Guide 144

From the private dinners to the unforgettable parties and the talented chefs, musicians, and artists behind each one, this is your guide to the annual summer kickoff celebration.

041 What’s happening around the state

48 HOURS

044 Kennebunk and Kennebunkport + Belfast, Lincolnville, and Northport

by Kate Seremeth and Susan Axelrod

A-LIST

Beaches

068

by Brittany Cost Photography by Peter Frank Edwards

WELLNESS

Special Surfers

070

by Dr. Lisa Belisle Photography by Matt Cosby

EAT 120 David’s KPT

by Karen Watterson Photography by Nicole Wolf

EAT BLOGS

130 33 Elmwood + Sonny’s

by Karen Watterson Photography by Heidi Kirn and Liz Caron

LOVE MAINE RADIO

with Dr. Lisa Belisle Dr. Melik Peter Khoury

142

Photography by Dave Dostie

CAPTURE

192

Bill Trevaskis

092

EDITOR’S NOTE 021 STAFF NOTE 023 CONTRIBUTORS 025 WORDS FROM OUR SUBSCRIBERS 031 EVENTS 036

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Dr. Lisa Belisle, Philip Conkling, Katy Kelleher, Sandy Lang, Karen Watterson PHOTOGRAPHERS |

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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 © 2017, 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 Heidi Kirn

Winterport Belfast Lincolnville, Northport Whitefield

Southwest Harbor

Westbrook Portland

Kennebunk, Kennebunkport

June in Maine—

Stories from around the state

As I child, I remember my parents asking my siblings and me at the start of summer what we wanted to do with our new free time. They encouraged us to try unfamiliar things, discover new activities, or explore what we already loved. What we tried didn’t always stick, but I’m thankful they pushed us to find what made us happy. As we grow older, it can be harder to find time to pursue passions. Responsibilities and roadblocks can pile up. Life can take unexpected turns. This issue celebrates the start of summer, but many of the stories are of people who relish their passions despite, and sometimes because of, challenges. Nanci Boutet began bringing children on the autism spectrum out surfing in 2003 (Wellness, p. 070). The program has evolved to serve all kids and young adults with special needs, and on three days every summer, Boutet and hundreds of volunteers help people surf who likely wouldn’t be able

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to on their own. The joy of the participants, like Brian Binette, a surfer with cerebral palsy who uses a motorized wheelchair when not on a board, radiates from the photos and descriptions. In another story, writer Philip Conkling profiles two farmers who are unabashed about their love of the lifestyle and the challenges that come with it (“Plowing New Ground,” p. 080). They’re both benefactors of a Conservation Law Foundation program that connects agricultural businesses to pro bono lawyers. With the help of the program, Jessie Dowling, owner of Fuzzy Udder Creamery in Whitefield, is acquiring a nearby farm property. But even with the legal help, Dowling knows she’s taking on additional risk by expanding, telling Conkling, “No one makes money farming.” This past winter Sandy Lang and Peter Frank Edwards got a glimpse into the life

of Andy Mays, a fisherman who dives for scallops in between chemo treatments for cancer (“Scallop Diver for Life,” p. 092). During the December to March scallop season, Mays regularly dons his drysuit and dives into the water around Mount Desert Island, finding a sense of peace when underwater. “I’m focused on the dive,” he says, “and it’s the only time I don’t think about the cancer.” I hope you find inspiration in these stories and in the passion of these individuals. And if you find some free time this summer, I hope you can devote it to finding, or pursuing, what you love.

Paul Koenig Managing Editor pkoenig@themainemag.com

June 2017 21

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 stayed here, came back here, or moved here because they love Maine’s rich history, its unique character, and the people who live here, and most importantly we believe in Maine’s potential. We simultaneously love the Maine we grew up in, while fully embracing 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, as a place for second homeowners to buy into, a place to raise children, a place to start and operate a business, as a place to visit and explore, as a place to escape and heal. And, as 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, guides, through the airwaves, at events, and via social media.

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Chief Executive Officer | Kevin Thomas Chief Operating Officer | Andrea King Chief Financial Officer | Jack Leonardi Maine is published twelve times each year by Maine Media Collective LLC Editorial and subscription information: phone 207.772.3373 | fax 888.836.6715 75 Market Street | Suite 203 | 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 © 2017, 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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STAFF NOTE Photography by Heidi Kirn

Since I moved to the Kennebunks at the age of 18 with my parents, I’ve spent nearly my entire adult life living in these seaside villages and working at what seems like every inn and restaurant in my adopted hometowns. I used to hang out at the Bluefin Tavern and clean hotel rooms at the Sundial Inn (now the Beach House Inn). My uncle, Tom Coakley, a local schoolteacher, used to pull shifts at the Hennessey House in the summer. I celebrated special dinners at the Shawmut, where my aunt, Alyce Tucceri, ran the dining room, and I would later find myself working for owners Diane and Ray Mailhot at the Schooners Inn.

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The Unicorn and Lion was always great for lunch, and I had my favorite roast turkey dinner at the Glenmore. I spent my summer weekends at Forefathers on Friday nights and Port Gardens on Saturday, ending at the Wharf on Sunday for a painkiller on the deck. I was immersed in a world filled with characters and charm. I remember Cookie, Emmie, George, and Fred Town, and I love that I still see Bear as he walks with his coffee in hand. But long gone are the days of the dump parade and John’s Coastal Taxi with his goofy decorations on the roof of that station wagon. There have been so many revolutions on the wheel of change in our little nook of the world— people and places have gone, but the one thing

that remains, to me anyway, is our heart. We have the ability to adapt and roll along with the changes in our landscape; as we remember, honor, and pay tribute to the past, we keep our roots connected to it and can embrace and enjoy what all our hardworking neighbors and friends have created for us to enjoy.

Terri Coakley Advertising Account Manager tcoakley@themainemag.com

June 2017 23

urban dwellings

INTERIORS

• DESIGN

• OBJECTS

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WE GIVE BACK.

Our mission is to make a substantial and unique commitment 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 help to raise 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, 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 inkind donations and services of more than:

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

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Photo: Dillon Anthony

Photo: Sean Thomas Photography

CONTRIBUTORS

KATY KELLEHER is a writer, editor, and teacher who lives in the woods of Buxton, where she writes about food, culture, travel, and design. Her first book, Handcrafted Maine, an in-depth look at maker culture in the Pine Tree State, is due out in September 2017 from Princeton Architectural Press. “Art History,” p. 106

Writer SANDY LANG’s late grandfather and uncle were both watermen in New York and New England, and she’s always interested in meeting people who live and understand that life. “It was wonderful to be on the boat with Andy Mays and his son, Stani, this winter. Andy is unforgettable—tenacious, thoughtful, and with a terrific sense of humor. He is truly living his life to the fullest, and it’s an honor help share his story.” “Scallop Diver for Life,” p. 92

KATE SEREMETH, art director of Maine magazine

and Old Port magazine, enjoys exploring her home state of Maine. She and her family love to discover hidden gems along the rocky coast on their boat. In this month’s issue, you can follow her journey back to her hometowns of Kennebunk and Kennebunkport on her 48 Hours adventure. 48 Hours, p. 044

PETER FRANK EDWARDS photographed scallop diver Andy Mays for this issue. “I felt a real connection to Andy from our first phone call. We share many common interests for science, the sea, and hard work. It is so inspiring to spend time with passionate people, and I enjoyed our time on the water harvesting, shucking, and eating scallops together.” “Scallop Diver for Life,” p. 92 June 2017 25

THERE + THEN Photography by Heidi Kirn

2016 KITTERY BLOCK PARTY

An annual party celebrating local communities and benefiting nonprofits The annual Kittery Block Party celebrates local art, culture, and food. Around 5,000 guests attended last year, including artists, artisans, local farmers, and nonprofit representatives. The event also featured children’s activities and a 5K road race. The party raised over $20,000 to benefit local nonprofit organizations.

Picture Yourself Here. Your perfect summer spot is only 20 minutes from Portland. Now Open for the Season! 03

“The Kittery Block Party is a joyful celebration for all ages of our special seaside town.” —Michael Landgarten, organizer, Kittery Block Party, and owner, Bob’s Clam Hut and Lil’s Cafe

61 South Rd. Chebeague Island, Maine 04017 www.chebeagueislandinn.com 207.846.5155

01 Kesh Parent and Laura Nero, owner and designer at Nero 02 Jake Smith, executive chef and co-owner of The Black Birch 03 Emily Grant, Urban Sugar Donuts 04 Mikayla Parsons, owner of Tayla Mac Boutique, and Liana Grieg 05 Justin Kelcourse, realtor at Keller Williams Coastal Realty 06 Jacquelyn Nooney, founder and lead designer at Jacquelyn Nooney Landscape, Inc., and Jennifer Guptill, sales manager at Flower Company Cuts 07 Evan Fredette, Maine Meat; Shannon Hill, co-owner of Maine Meat; and Jarrod Spangler, co-owner of Maine Meat 08 Theo Martey, director of Akwaaba Ensemble; Namory Keita, drummer at Akwaaba Ensemble; and Ult Mundane, Breakbeats

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TRIBUTE by David MacDonald, president, Friends of Acadia

DAVID ROCKEFELLER 1915-2017

member of the land protection staff at Maine Coast Heritage Trust, where she served on the board, and David asked me if I would join him the next day for a walk to discuss conservation options for his acreage in Seal Harbor.

Photo courtesy of Rockefeller family

A cold front blew through that night, and brought one of those Maine mornings when everything was clear and bright, with the granite shore scrubbed clean by the rain, every pointed fir in sharp focus, and the waves on the sea sparkling like a thousand diamonds. As we climbed Day Mountain, David spoke about the choices and responsibilities that came with owning such a large part of Seal Harbor. Peggy was advocating for permanent protection from development for much of it, but David was not so sure. “I hope that there will always be an opportunity for people in the village to stay, or for their children to settle here if they wish,” he said, leaning on his walking stick and squinting out at the dazzling horizon. “It’s really rather wonderful here, don’t you think?”

For more than 25 years, I had the privilege of working with David Rockefeller on all manner of conservation issues during my time on the staff of Maine Coast Heritage Trust and now at Friends of Acadia. He inspired many of us with his generosity and kindness, and Acadia has not felt the same since his passing at the age of 101 in March. My fondest memories of David are of outings together on the park’s trails and carriage roads or on his boat exploring the Maine coast, but I got the sense that he was always happiest to see me in New York, as if I brought into his Manhattan office a whiff of spruce and salt air or the possibility of lunch at anchor in an island harbor. We first met in the pouring rain in Seal Harbor in 1991. He and his wife, Peggy, hosted semi-annual garden parties (the invitation always read “come rain or shine”), and on that evening the two of them were sharing an umbrella and a cocktail in rubber boots and yellow slickers as they greeted guests. Peggy introduced me as the newest

He was a conservationist, yes, but a practical one. His first thoughts were often of friends and neighbors and employees who loved this island as much as he did. Along with the thousands of acres and dozens of wild islands that David and Peggy helped conserve over the years, he also leaves a legacy of countless thoughtful acts and personal favors, large and small, that he did for many of us here in Maine. His spirit is everywhere here at Acadia, particularly on the carriage roads, which his father constructed nearly a century ago, and which David worked so tirelessly through Friends of Acadia to restore and maintain for public enjoyment. While there have been few figures who loomed larger on the global stage of finance and philanthropy over the past half-century, I often got the feeling that David’s time here in Maine helped keep everything in perspective for him. He genuinely made neighbors feel like we had plenty in common with him as we bonded in our gratitude for the beauty and traditions of the Maine coast that were our shared inheritance. That was the magic of this great man; that continues to be the gift of Acadia.

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THERE + THEN Photographs by Dave Dostie

MAINE LIVE 2017

A day of inspiring stories from community leaders Hundreds of people gathered for Maine Live in March, a daylong event in which 14 community leaders from across the state told stories about the challenges they have faced and their sources of inspiration. Guests enjoyed lunch provided by Aurora Provisions and conversed at a cocktail party sponsored by Shipyard Brewing Company and Ice Pik Vodka.

02 04

“There’s something about listening to inspiring stories that increases our chances for our own personal moments of clarity. I think everyone left Maine Live with motivation to charge forward in their own lives.” —Andrea King, COO and associate publisher, Maine Media Collective

08 01 Reza Jalali, University of Southern Maine 02 Guests gathered at the Abromson Center. 03 Rebecca Falzano, editor-in-chief at Maine Media Collective, and Kate Seremeth, art director at Maine Media Collective 04 Joel Kushke, production manager at Maine Media Collective; Maureen Littlefield, director of events and sponsorships at Maine Media Collective; and Paul Koenig, managing editor at Maine magazine 05 Louise Rosen, L/A Arts, and Danielle Conway, University of Maine School of Law 06 Steve Shaffer, Black Dinah Chocolatiers, and Kate Shaffer, Black Dinah Chocolatiers 07 Carrie Montgomery, brand stylist 08 Trent Bell, Trent Bell Photography 09 Jeffrey D’Amico, advertising account manager at Maine Media Collective, and Michael Gilroy, owner of Frontier 10 Louise Hurlbutt, Hurlbutt Designs, and Jen DeRose, managing editor at Maine Home+Design 11 Andrea King, COO at Maine Media Collective, and Caleb Johnson, Caleb Johnson Architects and Builders 12 Chanel Lewis-Jones, Portland Global Shapers Hub, and Olivier Manirankunda, Portland Global Shapers Hub 13 Jack Leonardi, CFO at Maine Media Collective, and Byron Bartlett, IMBC Bartlett 14 Stuart Kestenbaum, Maine’s poet laureate 15 Dr. Lisa Belisle, wellness editor at Maine Media Collective,

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17 18

and co-host of Maine Live 16 Kevin Thomas, CEO and publisher at Maine Media Collective, and Kate Snyder, Portland Education Foundation 17 Adam Burk, Adam Burk and Co, Treehouse Institute, and co-host of Maine Live 18 Eric Hopkins, artist, and Lucas St. Clair, Elliotsville Plantation, Inc. 19 Maine Live Speakers: Mark Curdo, Tim Glidden, Spencer Albee, Trent Bell, Donna McNeil, Carrie Montgomery, Lucas St. Clair, Danielle Conway, Stuart Kestenbaum, Margaret Minister, Reza Jalali, Kate Snyder, Kate Shaffer, and Dora Anne Mills

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June 2017 29

THERE + THEN Photography by Dave Dostie

APRIL CINQ A SEPT When you see Karen out and about tell your server, “I’ll have what she’s having.”

A monthly after-work gathering of friends and colleagues Community members gathered at Cellardoor Winery at The Point in Portland for an evening of conversation, drinks, and hors d’oeuvres. Sponsored by Maine Honda Dealers, the evening included specialty cocktails by Stroudwater Distillery and fresh oysters from Oysters XO.

Maine magazine food editor Karen Waterson and detail of her tasting at Izakaya Minato, Portland.

“Thank you to all the Cinq a Sept guests. You brought an incredible energy to the Point for our first big Cellardoor party.” —Bettina Doulton, owner, Cellardoor Winery and Cellardoor at the Point

Join Karen’s dining adventures. Subscribe, read, like, follow. themainemag.com + @eatmaine

01 Bettina Doulton, owner of Cellardoor Winery and Phi Home Designs; Kevin Thomas, CEO and publisher at Maine Media Collective; and Devon Salisbury, Cellardoor Winery 02 Ashleigh Hill, donor events associate at Portland Museum of Art, and Kelly McCormack 03 Joel Kuschke, production manager at Maine Media Collective; Jeffrey D’Amico, advertising account manager at Maine Media Collective; Nick Sansone, Berlin City Auto Group 04 Gil Coy; Raymond Brunyanszki, co-owner of Natalie’s Restaurant, The Danforth Inn, Tempo Dulu Restaurant, and Camden Harbour Inn; Myriam Babin, photographer; and Irvin Serrano, photographer 05 Paul Bonneau, artist with Art Collector Maine, and a vehicle from Maine Honda Dealers 06 Fayth Preyer, co-owner at Woodford Food and Beverage; Spencer Albee, audio producer at Love Maine Radio; and Birch Shambaugh, co-owner at Woodford Food and Beverage 07 Margaret Ybarra, account strategist at Impact Branding and Design, and Joe Ybarra, front-end developer at Thinkbean, LLC

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WORDS FROM OUR SUBSCRIBERS Each month, we write to our new subscribers asking them how they heard about us, what they think of the magazine, and how they are connected to the great state of Maine. With much enthusiasm, they tell us all this and more. We welcome letters of any kind. Send them to: letters@themainemag.com.

suger m a i n e m a d e c o m f o rt

We first came to Maine on our honeymoon in 2011, and our inn, the Captain Lord Mansion in Kennebunkport, had Maine magazine available for us to keep. We have been coming back ever since, and after following @themainemag on Instagram, we decided to stay informed by subscribing ourselves. Maine has become a very special place for us, to the extent we have entertained serious thoughts of moving there as we have made friends during our visits. In the first issue of Maine magazine we read a few years ago, I came across a young painter named Greta Van Campen. We love her style, and I plan on tracking down a painting to purchase once I find out what galleries currently feature her work. The magazine was a great resource, even though we only had one issue per year! I find it so interesting that many of the folks we have come to know in Maine will travel to the South for vacation, which is mind-blowing considering what is at their doorstep. The South certainly has its charm, but nothing compares to the feeling we have while we are in your beautiful state. My list of favorite spots could go on forever— from the best vanilla Coke I ever tasted at Waltz Pharmacy in Damariscotta to walking on an empty Goose Rocks Beach, Maine seems to have so many things we love! Most of all, it has been the people we have met who have truly made our time there so special. —Adam Waters, Athens, GA

We really like the magazines. We live in New Jersey full time but spend a lot of time in the Portland area, and we were glad to hear about the Eat Maine blog. In general we like the highlights on real estate and homes, restaurants, great destinations—I guess all the normal stuff! Keep up the good work. —Tom T., Maplewood, NJ

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June 2017 31

We know the state of Maine.

WHERE TO GO WHAT TO DO WHERE TO SHOP WHERE TO EAT

+ MORE

Need advice? Ask the experts.

Stonington, Photo by Peter Frank Edwards

e’ve been covering the state of Maine for years now and have gotten to know the people and places that make it such an incredibly exciting place to live and explore. We know how you can turn each moment you spend here into a lasting memory. When you’re ready to get out and about, ask for our expertise. We’ll point you in the right direction.

asktheexperts@themainemag.com

SUMMER ART SALE 2017

collect. –build your art collection / make a difference

THURSDAY, JUNE 29, 10AM-6PM • FRIDAY, JUNE 30, 10AM-6PM SATURDAY, JULY 1, 10AM-6PM Don’t miss Collect, MECA’s 2017 invitational art sale, featuring the work of MECA faculty, staff, alumni, students, and friends. Build your collection while making a difference - a portion of each sale benefits MECA’s Annual Fund.

meca.edu/collect

Choose from a wide range of work in a variety of media by established and emerging artists. Now more than ever we need to support art and arts education.

MEDIA SPONSORS

Art has the ability to spark joy and connection. It gives us meaning and helps us to reflect on and shape our lives. Ultimately, art enhances our understanding of the world. —Dr. Laura Freid, MECA’s President Elect

522 CONGRESS STREET | PORTLAND ME, 04101 | meca.edu | 800.699.1509

EVENTS

WISH YOU WERE HERE.

COMMUNITY

JUNE

6.1

FIRST THURSDAY ART OPENING FEATURING INGUNN MILLA JOERGENSEN, BRENDA CIRIONI, AND MANKO AMERICAN FOLK ART WEATHERVANES Presented by Portland Art Gallery 5 p.m.–7 p.m. 154 Middle St.≈Portland 207.956.7105 artcollectormaine.com

TALKING ART IN MAINE, INTIMATE CONVERSATIONS: JANE DAHMEN WITH JESSE SALISBURY AND KAZUMI HOSHINO 7 p.m. Lincoln Theater 2 Theater St. | Damariscotta 207.563.3424 lcct.org

6.3

ANNUAL CORPORATE CHALLENGE REGATTA Presented by SailMaine 58 Fore St. | Portland 207.772.7245 sailmaine.org

SPRING FESTIVAL ON THE FARM Presented by Wolfe’s Neck Farm 10 a.m.–3 p.m. 184 Burnett Rd. | Freeport 207.865.4469 wolfesneckfarm.org

6.3–6.4

DYNAMIC DIRT FAMILY FEST AND CHALLENGE Presented by sheJAMs 9 a.m. Pineland Farms 15 Farm View Rd. | New Gloucester 207.671.2420 dynamicdirtchallenge.com

6.5–6.10

KENNEBUNKPORT FESTIVAL

LET’S GET THIS PARTY STARTED.

Presented by Maine magazine Various locations 207.772.3373 kennebunkportfestival.com

(207) 667-6000 | WALLACEEVENTS.COM 36

maine | themainemag.com

6.7

POWER OF PLACE SCULPTURE SHOW OPENING Presented by Wells Reserve at Laudholm 4:30 p.m.–6:30 p.m. 342 Laudholm Farm Rd. | Wells 207.646.1555 wellsreserve.org

6 p.m.–10 p.m. Sandy Pines Campground 277 Mills Rd. | Kennebunkport 207.967.2483 sandypinescamping.com

6.23

6.8

CENTER FOR FURNITURE CRAFTSMANSHIP FACULTY SHOW RECEPTION

Presented by Maine Cancer Foundation 7 p.m. Southern Maine Community College 2 Fort Rd. | South Portland 207.773.2533 mainecancer.org

6.24–8.5

TWILIGHT 5K

5 p.m.–7 p.m. Messler Gallery 25 Mill St. | Rockport 207.594.5611 woodschool.org

6.9

BOWDOIN INTERNATIONAL MUSIC FESTIVAL

Presented by Greater Portland Landmarks 6:30 p.m.–10 p.m. Baxter Blvd. | Portland 207.774.5561 portlandlandmarks.org

6.24–6.25

MID MOD: BE THERE OR BE SQUARE

Presented by Bowdoin College Various locations 207.373.1400 bowdoinfestival.org

6.16–6.18

THE VINTAGE BAZAAR OF NEW ENGLAND

Presented by American Lung Association of the Northeast Sunday River Ski Resort 15 South Ridge Rd. | Newry 800.499.5864 lungne.org

6.25

TREK ACROSS MAINE

6.17

KITTERY BLOCK PARTY 10 a.m.–11 p.m. Various locations kitteryblockparty.org

6.19–6.23

MAINE STARTUP & CREATE WEEK Various times Maine College of Art 522 Congress St. | Portland mainestartupandcreateweek.com

6.22

317 HOUSE PARTY

Presented by 317 Main 6 p.m.–9 p.m. 317 Main St. | Yarmouth 207.846.9559 317main.org

6.23

UNDER THE STARS GALA

Presented by Sandy Pines Campground

Maine Food. Bold Flavors. BRUNCH. LUNCH. DINNER.

10 a.m. Raitt Homestead Farm Museum 2077 State Rd. | Eliot mybazaarlife.com

SUMMER DINNER WITH MIYAKE Presented by Wolfe’s Neck Farm 5 p.m.–8 p.m. 184 Burnett Rd. | Freeport 207.865.4469 wolfesneckfarm.org

6.25–7.1

WINDJAMMER DAYS

Presented by Friends of Windjammer Days Various locations Boothbay Harbor boothbayharborwindjammerdays.org

JULY

7.15

MAINE HOME+DESIGN CAPE ELIZABETH GARDEN TOUR

To benefit Fort Williams Park Foundation 9 a.m.–4 p.m. Various locations 207.776.5002 fortwilliams.org

June 2017 37

443 FORE STREET, PORTLAND 207 358 7830 EVOPORTLAND.COM

You live to be on the water. Picture it. PORTRAITS OF YOUR BOATING LIFE. by Heidi Kirn

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Maine’s Finest Artists Maine’s Finest T-shirts

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SOCIAL MEDIA @Maine Magazine

@themainemag

Every day our team is exploring the state and sharing its raw, singular beauty on social media. Followers write back, sharing their own stories of the places we visit—memories of past beach days, family vacations, and moonlit treks. Join our growing community of 200,000 followers.

We are tax ninjas.

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Maine Magazine | Piscataqua River Bridge

391,350 people reached 6.3k likes, 35 comments, 2.2k shares

130 Middle Street | Portland, Maine 04101 | 207.775.3496

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The best bike experience in Maine.

Crossing the famous Piscataqua River Bridge between New Hampshire and Maine, online editor Shelbi Wassick experienced a wave of relaxation—she felt at home again. Karen Stevenson I LOVE this bridge! At least going into Maine... I’m not a fan seeing it in the rear-view mirror! My kids think it is crazy how excited I get as we see the “big green bridge” on the horizon, but there’s no place in the world as wonderful as Maine! Becky Lasbury Doehla My dad would stop the car on the other side of the bridge and make us all get out of the car and breathe in the air. “You smell that, kids? That’s God’s country you smell!” Every year! Shannon Gallagher That’s the amazing feeling we will have tonight after ten days on the road! The “big green bridge” has always meant “home,” even when I only spent summers here. Now I’m lucky enough to live here. Brian Sparky Denton Great memories of my late wife rolling down the window as we crossed and saying, “I can smell the lobster!” Miss her and that bridge!

207-385-4382 » kennebikeport.com June 2017 39

THE MAINE MAGA ZINE

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Abromson Community Education Center and Hannaford Hall

Shipyard Brewing Company has begun sourcing some of the malted barley for its original flagship beer, Export Ale, from Maine Malt House. Shipyard has previously depended on the local malt producer for only small-batch beers. Maine Malt House, part of Buck Farms in Mapleton, is in the process of expanding its capacity and will provide about 30,000 pounds of malt to Shipyard.

A professional, vibrant space in the heart of Portland.

Bowdoin College research associate Susan Faludi was one of three finalists for the Pulitzer Prize’s autobiography category. A scholar in the gender, sexuality, and women’s studies department, Faludi was nominated for In the Darkroom, her memoir that centers on her father’s gender reassignment surgery.

From top: Lauri Buck, WBRC Architects-Engineers, Nicole Wolf

Husson University recently received a $4 million matching gift from the Harold Alfond Foundation. The donation is the largest outright gift in Husson’s history and will help fund the construction of a new College of Business on Husson’s Bangor campus.

The Emanuel and Pauline A. Lerner Foundation has recently awarded $4.8 million to eight community organizations, partnered with local school districts, as part of its Aspirations Incubator Program, a grant-making initiative that supports mentoring-based pilot programs for youth in eight rural communities and small cities in Maine.

• • • usm.maine.edu/conferences usmconferences@maine.edu 207-780-5960

•

Hall seating for 500 Light-filled breakout and reception space Professional event planning and registration services Full catering and free parking

Bowdoin International Music Festival

World-class chamber music in Brunswick, Maine David Ying and Phillip Ying, Artistic Directors

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In its 2017 annual awards, the Maine Restaurant Association honored Josh Berry, executive chef at Union, as Chef of the Year. Other award winners included Jonathan West, owner of Jonathan’s Ogunquit, for Restaurateur of the Year, and Performance Foodservice—NorthCenter of Augusta for Allied Member of the Year. Cheryl Lee Rust of Wiscasset’s Le Garage was awarded the Bill Zoidis Lifetime Achievement Award.

June 24-August 5 Tickets 207.725.3895

June 2017 41

Luxury Cottages with Free Golf Experience the vacation of a lifetime with our exclusive selection of the finest cottages in the Boothbay Harbor Region. Enjoy breathtaking views of the ocean or the golf course. These cottages are designed around the comfort and enjoyment of our guests with amenities like luxury linens and fine furniture. Come stay at our 5 star cottages and play the best golf course in Maine for free. www.CoastalMaineVacationCottages.com 207.633.3673 Ext. 8 | lodging@boothbayharborcc.com Cottages include a free membership at the exclusive Boothbay Harbor Country Club

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KENNEBUNK + KENNEBUNKPORT in 48 Hours

KATE SEREMETH

FRIDAY

ART DIRECTOR

EVENING:

Settling in at the inn, dinner, and catching up with family

WHERE WE STAYED INN AT ENGLISH MEADOWS WHERE WE ATE PORTS OF ITALY INN AT ENGLISH MEADOWS BOULANGERIE ALISSON’S MEKHONG THAI RESTAURANT MORNINGS IN PARIS WHAT WE DID RAMBLERS WAY WALKING ALONG OCEAN AVENUE SHOPPING IN DOWNTOWN KENNEBUNKPORT CAPE PORPOISE PIER KENNEBUNKPORT CONSOLIDATED SCHOOL PLAY SNUG HARBOR FARM

These seaside villages are full of history and awe-inspiring views at every turn, and the locals will make you feel welcome while you explore the beaches, shops, and restaurants that fill the area. 01

02 44

maine | themainemag.com

My husband is away on business, so I’m taking my son on a weekend getaway to my hometowns of Kennebunk and Kennebunkport. Driving down Summer Street in Kennebunk, we take a turn onto Sea Road to drive by Kennebunk Beach. In classic form, the sun is glimmering off the deep blue water hugged by the rocky coast. Summer cottages begin to wake up from a long winter as spring approaches. Although it is still brisk, there are plenty of people walking their dogs on the sandy shore. We arrive at the Inn at English Meadows, where we immediately feel pampered in this renovated Greek Revival home. Courtney Beaucage from the inn escorts us up to our room, where the king-size bed with lush Vera Wang sheets and in-room gas fireplace are a welcome sight. We take a tour of the bed and breakfast, where fireplaces are accentuated with modern furniture and accessories. We head down to the heart of town for some dinner at Ports of Italy. Having been to the sister restaurant in Boothbay Harbor, I am looking forward to trying out dinner at this location. Located right on the water, this warm atmosphere harbors smells of rustic tomatoes and red wine. We meet my mother and stepfather at the restaurant for some Italian indulgences. We all share an appetizer of polpettine meatballs slow-cooked in a tomato sauce and served with crostini. I move on to taglierini alle vongole, an angel hair pasta with clams, white wine, garlic, and oil. Argentinian Chef German Lucarelli has created a spot that pleases locals and travelers alike. I recognize lots of familiar faces and am happy to see so much lively conversation and energy at this local hotspot. On the way home we stroll by Old Vines Wine Bar and notice how packed it is. I can’t wait to go there with my husband for some wine and to sample the new menu I have heard so much about.

48 HOURS 03

04 01 An iconic home on Ocean Avenue. 02 The busy bakery at Boulangerie. 03 A decadent breakfast at Inn at English Meadows. 04 Lunch with the Bowleys at Alisson’s Restaurant in Dock Square. 05 Enjoying my morning coffee fireside at the Inn at English Meadows.

SATURDAY MORNING:

Gourmet breakfast and a visit with some old friends We wake up and start the fireplace before heading down the stairs to the lobby, where the innkeepers have left freshly brewed coffee with homemade banana bread and fresh fruit. I sip my coffee by the fireplace in our room and then head back down for breakfast. The Inn at English Meadows doesn’t typically have guests as young as my sidekick, but lucky for us, it’s the off-season and the inn makes an exception for its no-kids policy. Owners David and Kate Parisi greet us warmly. We have a lovely breakfast of muffins, fresh fruit, oatmeal pancakes, and local maple syrup. I’m impressed by Kate’s cooking and enjoy

talking with David about his years running an architecture firm. His exceptional design sense is easy to see around the inn. We head off to meet up with my mother, artist Anne Gable Allaire. We have a coffee date planned with fellow artist Kate Cheney Chappell and her daughter, Eliza Chappell. Before arriving at Kate’s house I stop at the celebrated Boulangerie in downtown Kennebunk to grab some pastries. My mother and I have been known to jet-set to France, and this takes us right back. After a visit discussing art and old times, we take a walk to Ramblers Way to take a look at the store and see some of Eliza’s clothing designs. The fabric woven from Rambouillet merino wool and pima cotton is so soft, and the designs are super stylish.

AFTERNOON:

Lunch with friends and lots of shopping Before lunch we take a walk around Ocean Avenue and the backroads of South Main Street, and I make sure to walk by my old house. The winding roads and lush green gardens make a cold day feel like spring. As we near the top of the hill for a breathtaking view of Walker’s Point we are blinded yet again by the bright sparkling sun reflecting off of the deep blue water. We make our way to Dock Square, where we meet the Bowley family for lunch at Alisson’s restaurant. We catch up on the latest projects from Bowley Builders and what life is like with their new baby. A classic Maine lunch of clam chowder and a lobster roll satisfies my craving. The restaurant is packed with locals and tourists anxious to get a taste of Maine. After lunch I put my little buddy in the stroller, and we cruise downtown, weaving in and out of the local shops. Minka is a treasure trove of colorful beaded jewelry and accessories for the home. The Hut, owned by friend and jeweler Devon Rutherford, is filled with original designs. Daytrip Society and Daytrip Jr. are full of welldesigned, unique gifts. Coastal Jewelers, Stonehome Estate Jewelers, Dock Square Clothiers, Best of Everything, and Carla’s have it all when looking to get dressed up for an evening out on the town. We pop into Maine Art to take a look at what is exhibiting. I fall in love with a lobster boat and island scene by Philip Frey.

June 2017 45

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two-hour sails private charters overnights 207-766-2500 portlandschooner.com

located at the Maine State Pier adjacent to Casco Bay Lines ferry terminal

48 HOURS 02

BAND

01 01 Hard to keep your hands off the beautiful plants at Snug Harbor Farm. 02 Cape Porpoise Pier. 03 Eliza Chappell and Kate Cheney Chappell at Ramblers Way in Kennebunk.

Lisa Mills & Don Wessels Sweet duets, bluesy originals and cookin’ covers from Sinatra to Sting, Jobim to Adele and Muddy to Drake Specializing in private parties & intimate venues 207-229-0434 oceanavebandmaine@gmail.com

SAVE THE DATE FOR THE NEXT [COLLECTIVE ] EVENT!

After our shopping spree we take a drive down to one of my favorite fishing villages in the whole world, Cape Porpoise. This cozy harbor is filled with lobster boats, old captains’ homes, and photo opportunities around every corner.

EVENING:

Some local entertainment and dining in Almost every local that I bump into today asks if we are going to Kennebunkport Consolidated School to see the school’s performance of Through the Looking Glass. It just so happens that my niece is playing a lead role. The gymnasium is packed with familiar faces, and the kids put on an impressive show. We are both hungry and it’s getting close to bedtime so we go to one of our favorite spots for takeout, Mekhong Thai Restaurant. We get General Tso’s chicken with extra broccoli and fresh spring rolls.

03 What happens to Museum Street when the Farnsworth Summer Gala is over? The [COLLECTIVE] takes over the tent and throws the midcoast’s hottest summer dance party! Save the Date!

We pack up our things at the Inn at English Meadows, say farewell to our gracious hosts, and take the stroller back downtown. Before going to church at South Congregational Church we walk into Mornings in Paris to grab a croissant and a mocha latte. We have a lovely conversation with the owner, Isabelle Julien. The cafe is so quaint, with large picture windows perfect for people-watching. In the summer cafe seating is set up out on the patio for a true Parisian feel. We decide to take a drive down Route 9. I love going down this road; aside from the amazing restaurants located there, it could be referred to as designer row. Distinctive Tile and Design, Hurlbutt Designs, Antiques on Nine, and Snug Harbor Farm are all conveniently located

AFTERNOON:

A trip to the farm

When I was 16 I worked at Snug Harbor Farm, and I’m excited to show my son this special spot. There are greenhouses, potting sheds, a home store, and lots of animals to see at the farm. I pick up a plant and a candle to add to the decor of our old farmhouse. I love to bring a bit of Snug Harbor Farm home with us. I’m tempted by all of the fragrances, beautiful urns, and gardening tools. We head back north feeling filled up from a weekend full of family, good food, great shopping, and old friends.

FOR NEXT TRIP LODGING IDEAS THE NONANTUM RESORT HIDDEN POND SANDY PINES CAMPGROUND DINING IDEAS MABEL’S LOBSTER CLAW STRIPERS WATERSIDE RESTAURANT HURRICANE RESTAURANT

NEXT UP:

SHOPPING IDEAS CLOTH INTERIORS KING’S WHARFE DANNAH

Dancing. Cash Bar. $45. 21+

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down “designer row”

on this strip. It’s a great spot for designers or homeowners that are looking to update their spaces.

ACTIVITY IDEAS KENNEBUNKPORT BICYCLE COMPANY WALKING THE BRIDLE PATH PADDLE OUT TO VAUGHN ISLAND SEASHORE TROLLEY MUSEUM

Saturday, July 22@8 pm The exclusive media sponsor of this event is

SUNDAY Morning coffee and a stroll

03 46

maine | themainemag.com

ANNUAL EVENTS JUNE: KENNEBUNKPORT FESTIVAL SEPTEMBER: LAUDHOLM NATURE CRAFTS FESTIVAL

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BELFAST, LINCOLNVILLE, AND NORTHPORT in 48 Hours SUSAN AXELROD MANAGING EDITOR, OLD PORT MAGAZINE WHERE WE STAYED POINT LOOKOUT RESORT, NORTHPORT WHERE WE ATE DOT’S HARBORWALK RESTAURANT THREE TIDES COPPER PINE CAFE DARBY’S RESTAURANT NEIGHBORHOOD DELVINO’S GRILL AND PASTA HOUSE CHASE’S DAILY

WHAT WE DID HIKING AT POINT LOOKOUT RESORT BOWLING AT POINT LOOKOUT RESORT MAINE ALPACA EXPERIENCE BELFAST CURLING CLUB SHOPPING ON MAIN STREET

Once a gritty manufacturing town, Belfast now boasts a vibrant and varied arts community, with eclectic restaurants and shops to match. The adjacent communities of Northport and Lincolnville offer quieter charms and sweeping views of Penobscot Bay. 03

coffee and a bittersweet chocolate chip-sea salt cookie to share. Back at Point Lookout, there’s time to hit the hiking trails before dinner; the mossy paths are dappled with late-afternoon sun, and it feels good to get outside on this latewinter day.

Maine delicacy himself. We chat with the jovial Gibbs as we wait for our dinners—classic fish and chips for Ted, a Thai-style twist on fish tacos for me. Everything is tasty, but the fiddleheads are a standout: piquant and perfectly fried.

FRIDAY

EVENING:

Getting the lay of the land

One of our favorite summertime spots is the beer garden at Three Tides, right on the waterfront in Belfast. It’s not open now, but beer brewed next door at Marshall Wharf Brewing Company is on tap at Three Tides’s intimate bar, where we join the locals for pints of Tug Pale Ale before dinner. At Harborwalk Restaurant, a casual spot just a short walk away, we can’t resist ordering an appetizer of fried pickled fiddleheads. One of the restaurant’s owners, John Gibbs, tells us he picked and pickled the

Several locals suggested a visit to the Belfast Curling Club, where we find a women’s event happening with teams from as far away as Maryland. Past president Ann Kirkpatrick takes us under her wing to explain that curling tournaments are called bonspiels, and that sitting down for a drink together after a match is part of the etiquette, with winners buying the losers the first round. We even get to go down on the pebbly ice to heft the granite stones and learn how the sweeping works, as we watch the curlers try to get their stones closest to the bull’s eye.

AFTERNOON:

My husband, Ted, and I check into our cozy and comfortable cabin at Point Lookout Resort, one of 106 spread around the 387-acre property on Ducktrap Mountain in Northport. The resort has thoughtfully provided a snack box of cheese, fruit, and Bixby Bars, plus a bottle of wine; we stow the snacks in the cabin’s fully equipped kitchen and head out to explore. Our first stop is Dot’s just down the road in Lincolnville, where we refuel with

Local beer, fried fiddleheads, and curling

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04 01 Point Lookout Resort has nearly four miles of hiking trails. 02 An array of sweet treats at Dot’s. 03 Inspiration for gardeners at Brambles. 04 Lincolnville Beach on a winter day. 05 The brunch crowd at Chase’s Daily. 06 Curlers on the ice at the Belfast Curling Club.

SATURDAY MORNING:

Alpaca cam and curiosity shops We have our first cup of coffee in our cabin in front of the gas-fired heating stove before heading to Point Lookout’s restaurant, Copper Pine Cafe, for a second cup and hearty breakfast sandwiches. On the way to Belfast, I have to see what’s inside the building with a “Live Alpaca Cam” sign—the Maine Alpaca Experience shop. As a knitter, I swoon over the silky yarn and knitwear, and choose a gift for a knitting friend. And yes, some of Northern Solstice Alpaca Farm’s animals can be seen on the screen over the counter. Main Street in Belfast runs down to the waterfront and is lined with one-of-a-kind shops. We work

our way down one side and up the other, stopping first at the Good Table, a cook’s paradise stocked with every conceivable gadget. We linger over the collection of cookbooks on the second floor, and then head next door to Vinolio, where we sample blueberry-ginger dark balsamic vinegar and Meyer lemon olive oil. At Fiddlehead Artisan Supply, the bolts of fabric arranged by color make me wish I could sew. We find refuge from the chilly wind in the greenhouse-like warmth and humidity at Brambles, a lush plant and gardening shop. Coyote Moon boutique offers inspiration everywhere I look, and Yo Mamma’s lighthearted mix of gifts and housewares makes me smile. At Epoch, vintage furniture and clothing are arranged in quirky vignettes, such as the scary carnival mask with whiskers displayed on a floral chair.

For lunch, we grab a seat at the antique bar at Darby’s Restaurant, a Belfast fixture since the mid 1980s, although the bar dates back to the original restaurant, which opened in 1865. We tuck into clam chowder and a crab melt on toasted homemade bread—both first-rate— accompanied by English pale ale from Andrew’s Brewing Company in Lincolnville.

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AFTERNOON: Bowling abides

Originally built as a corporate retreat for a Fortune 500 company, Point Lookout Resort has a fitness center with squash and racquetball courts, an outdoor track and tennis courts, and even an eight-lane, ten-pin bowling alley, which offers discounted rates to resort guests. We bowl several frames—Ted beats me handily—and check out the arcade before heading back to our cabin for a short rest.

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Back in Belfast, we’ve arranged to meet an old friend for drinks at Neighborhood, a modern eatery with an eclectic menu opened in late January by Seth Whited and Sarah Waldron, who also own the Good ‘n’ You food truck. Seth is behind the bar, where he mixes us two of his excellent cocktails—the High Street, a rich version of the Manhattan made with Nux Alpina Walnut liqueur instead of sweet vermouth for me; the Passy, made with pisco, lime, and sugar, for Ted. Herb- and parmesan-dusted fries are the perfect accompaniment. For dinner, we’ve made reservations at Delvino’s Grill and Pasta House on Main Street. The warm, inviting space is

June 2017 57

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packed with diners, and we settle into a booth along one exposed brick wall to join them. Highlights include lightly fried calamari, an unusual house specialty of broiled haddock with bruschetta topping over fresh pasta, and cannoli, a rare treat.

SUNDAY MORNING:

Brunch at an icon After coffee in our cabin, we drive to the top of Ducktrap Mountain and take in the astonishingly beautiful panoramic view of Penobscot Bay. The Summit, one of two large conference centers on the Point Lookout property, is closed, but we enjoy the sun from its spacious deck and imagine what a stunning spot it would be for a wedding. Our first stop of the morning is the Belfast Co-op, Maine’s largest food co-op, where

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we marvel at the selection of bulk items and wish we had more time to stock up. We have plans for brunch with a friend at Chase’s Daily, the iconic farm-to-table restaurant that was a semifinalist for a James Beard Foundation Award this year. Chase’s doesn’t take reservations, but patriarch Addison Chase brings us mugs of coffee while we wait, which gives us a chance to admire the baked goods, including impressive sticky buns. I order one in addition to a deeply satisfying plate of huevos divorciados. Of course I can’t finish the sticky bun, but it makes an ideal snack for the ride home, and with each nibble I replay the many sweet spots of the weekend.

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BEACHES The solitude of quiet summer waves, the crunch of volcanic rocks underfoot, or the music of a busy boardwalk—whatever you crave as the days grow warm and long, Maine’s beaches provide perfect weekend escapes.

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Three miles of pale sand stretch out across this secluded spot on the Kennebunkport shore. A barrier reef rises from the ocean at low tide, and visitors with serendipitous timing can discover seals that revel in the sun.

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Although erosion has stripped away its oncehigh dunes, the charm of Popham Beach endures. When the tide goes out a narrow strip of sand emerges, leading to a small island, and a Civil War–era fort offers opportunities for exploration.

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Just over a half-mile long, the small beach near Portland attracts surfers and beachcombers, who search the tidal pools that form at low tide. Arrive early in the summer months; parking is limited.

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Below Ocean Path, which runs along the rugged granite cliffs of Acadia National Park, lies Sand Beach. Sand Beach may not entice as many swimmers as others on this list due to its cold waters, but the expansive views make it a mustsee stop along a coastal journey.

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Old Orchard Beach is a busy hub of activity throughout the summer months. Wander along the seven-mile beach or roam the boardwalk in search of souvenirs or arcade games.

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Jasper Beach, a sheltered haven on the northern coast, is blanketed in rhyolite, a dark volcanic rock that the waves have eroded to a smooth texture and rounded shape. No beach blanket needed, but serenity can be found in the peaceful sounds of waves crashing over the tumbled stones. Left: The walkway to Goose Rocks Beach in Kennebunkport. 68

maine | themainemag.com

Come to the PMA and spend some time in the sun. This July, we’re opening the gates of the David E. Shaw and Family Sculpture Park in the Joan B. Burns Garden to the public—completely free and accessible to all—for the first time ever. Located in the center of Portland’s Arts District, this park brings the PMA experience out into the open air, offering everyone a place to relax and reflect among the green grass, cool breezes, and extraordinary art that was previously only on view from a distance. Spend the summer in Portland’s next great green space. Spend it with the PMA.

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SPECIAL Surfers CATCHING WAVES AND BREAKING DOWN BARRIERS IN KENNEBUNK

Wet volunteers from the first shift wait for more special surfers to bring out on the waves. Opposite page: Special Surfers executive director Nanci Boutet. “What I admire about Nanci and why I enjoy working with her is her infectious nature,” says volunteer Lara Raymond.

maine | themainemag.com

WELLNESS by Dr. Lisa Belisle Photography by Matt Cosby

e can feel the buzz of excitement before we see the surf. Despite the light drizzle, dozens of cars line Beach Avenue in Kennebunk. Volunteers in bright shirts mill about on the sidewalk, directing people to the pop-up tents and registration tables nearby. Down in the gently rolling waves, rows of wetsuited athletes are already on their boards. Sleek and joyful as seals, they glide onto the crescent sliver of shore, guided by the hands of numerous volunteers. This is Special Surfers Night. The surfers are indeed special: their efforts elicit delight from all who are watching. Spectators whoop and cheer with every successful ride. This event, held at Gooch’s Beach on the third Tuesday of the month in June, July, and August, began in 2003. “We took three kids out the first year, and the next year we started expanding the program right away,” says Nanci Boutet, executive director of Special Surfers. The event can have as many as 95 participants and 230 volunteers on a given night. “We have a waiting list almost as soon as signup begins,” she says. Born in Manchester, New Hampshire, Boutet moved briefly to California as a teenager before landing in Maine, where she met her husband at the age of 17. Her love of wave riding came later in life. “Our son wanted a surfboard for his middle school graduation, and when he got into it, we got into it,” says Boutet, who founded Aquaholics Surf Shop in a renovated Kennebunk Lower Village church in 2002. Special Surfers Night began as a suggestion from special education teacher Maureen Dow, who had been working with kids on the autism spectrum. “Surfing for special needs kids was kind of a new concept at the time,” says Boutet. “It’s great for these kids because it really does get them in a place where they feel comfortable.” Boutet, who sold Aquaholics in 2015, is a bit of a whirling dervish. Racing across the beach from one volunteer group to the next, she calls out instructions at lightning speed, doling out hugs as she goes along. Between embraces, she tells the story behind the brightly painted surfboard that is leaning against a rock wall. Volunteers Eric and Kathleen Diana donated it in honor of seven-year-old Josephine “Joey” Gay, a first grader with autism who died in

the shooting at Sandy Hook Elementary school in Newtown, Connecticut, in 2012. Their children were friends with Joey. “Despite that tragedy, they wanted her to be remembered in a happy way,” says Boutet. Donated equipment is vital to the program, which provides participants with boards and wetsuits. “When we owned Aquaholics, we used to use every bit of equipment we had,” says Boutet. “We have never charged for this program. We beg, borrow, and steal surfboards from anywhere we can get them.”

Special Surfers has expanded beyond children on the autism spectrum. It welcomes individuals of all ages, with conditions as diverse as Down syndrome and cerebral palsy. “A lot of the kids have multiple diagnoses, and some of the kids, you would never know that they had any kind of diagnosis unless you spent a few minutes with them,” says Boutet. Families drive from as far away as Vermont and Toronto, Ontario, to take part. “Our kids look forward to this,” says Boutet. “If we get thunder and lightning, that’s the only thing that holds us back. We do it in rain, drizzle. June 2017 71

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Opposite page: Special Surfers often relies on donated equipment for the program. This page: Hundreds of participants and volunteers descend on Goochâ&#x20AC;&#x2122;s Beach each third Tuesday of the month in June, July, and August.

June 2017 73

WELLNESS

SPECIAL SURFERS

“Once you do it, you’re pretty hooked.”

maine | themainemag.com

Nobody even notices. You’re already getting wet.” Opposite page: Brian Binette running the gauntlet in the Special Ops program, which provides additional volunteers as well as boards with chairs for those who have difficulty with mobility. This page: Stand-up paddleboards are the most versatile boards in the program. Many SUPs are donated, including several by Eric and Kathleen Diana. They gave two boards to honor the memory of murder victims Wendy Boudreau of Saco and Josephine “Joey” Gay of Newtown, Connecticut.

Why do the Special Surfers find this pastime so appealing? “It demands their attention on every level,” says Boutet. “There’s the movement of the water, the movement of the board, their focus on being balanced, everything moving so fast…I think that is kind of a relief for them: to be tunnel-vision, paying attention, enjoying and watching things happening all around them.” On the northern part of Gooch’s, a smaller group of athletes has gathered for the Special Ops program. These individuals are unable to stand upright due to conditions like muscular dystrophy and other muscular and nervous system issues. Although most use wheelchairs and are familiar with being in a seated position, this experience is different. Wearing wetsuits, they are strapped into lightweight chairs attached to paddleboards. Each Special Ops participant is assisted by at least six volunteers, instead of the traditional two or three. Like a receiving line at a wedding, the board is sent from one set of hands to the next, in what is known as “the gauntlet.” Brian Binette is a Special Ops athlete. Born with cerebral palsy, he navigates the nonwater world with the help of a motorized wheelchair, and communicates using a computerized device. As his board traverses the gauntlet and the raindrops slide down his cheeks, 42-year-old Binette breaks into a broad grin. “He wanted to come tonight—he looks forward to it,” says his mother, Pat, who worked as a nurse at Southern Maine Medical Center for 45 years. “And we like to watch him be happy.” “He wrote a thank-you note to Nanci because he enjoys this so much,” says his father, Bernie. Brian, who attended the University of New England before transferring to the University of Southern Maine and completing his associate’s degree, uses an eye-tracking device that enables him to write by looking at letters. This is a painstaking process: getting his college degree took him six years. “Many things take him longer than other people,” says his father. Perhaps this is why the ease of cruising the waves brings Brian such satisfaction. “He keeps smiling all day,” says Bernie, a former 35-year educator and principal in the Biddeford school system. As the Special Ops volunteers turn Brian’s board to give him another ride, Bernie crosses the sand to greet his other son, Jason, and the grandkids, Hailey and Chase. They have driven up from Connecticut to take part.

distances. Boutet estimates that there have been more than 2,000 volunteers (also known as “Heroes”) since the program began. “Once you do it, you’re pretty hooked,” says Boutet. One volunteer, Lara Raymond, who has been a member of the Australian Surf Life Saving community since she was ten years old, met Boutet while surfing in Peru. “It’s not just about the surfing,” says Raymond. “It’s about helping people do something they might not be able to do otherwise—and supporting Nanci in this huge effort.”

Like the participants, the teaching and lifeguarding volunteers often come from great

The rain slows, almost imperceptibly, and the frenzy of beach activity begins to ebb.

After a few hours of intense concentration, the special surfers are slowing down. A few have stripped off their wetsuits and returned their boards. A contented calm suffuses the dispersing crowd. Boutet anticipates that the Special Surfers program will continue for many years to come. “I think a lot of people come into it not knowing what to expect,” says Boutet. “When you connect one-on-one with these kids, you learn so much: you learn so much about yourself. You learn so much about the world.”

Hear more from Nanci Boutet on Love Maine Radio with Dr. Lisa Belisle. lovemaineradio.com

June 2017 75

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Plowing NEW GROUND FARMERS, LAWYERS, AND ENVIRONMENTALISTS TEAM UP TO CREATE NEW FARM PROTECTIONS. by

Philip Conkling

Photography by Nicole Wolf

Opposite page: Ewes, lambs, and goats in the greenhouse-turnedbarn at Fuzzy Udder Creamery in North Whitefield. This page: Stuart White and his partner, Yasmin Kuhn, at Whiteâ&#x20AC;&#x2122;s Farm in Winterport.

Sheep’s milk yogurt is one of Fuzzy Udder Creamery’s distinctive products. Opposite page: Ashley Hodder provides a helping hand for a newborn goat.

everal two-lane blacktop roads wind through the small towns of Alna, Whitefield, and Windsor along some of Maine’s most attractive and productive farmlands. You might decide to explore these byways for no other reason than to enjoy an unforgettable farm-fresh meal at Sheepscot General in North Whitefield. My destination, however, is a half-mile farther down the road: a small sheep and goat farm, Fuzzy Udder Creamery, where I am to meet the proprietor, Jessie Dowling. Dowling, 35, is dressed in a brown hoodie and Carhartt bib overalls. She greets me at the door of the creamery, located in a hayfilled shed attached to her white-clapboard farmhouse. Her 19 goats and 22 sheep have been dropping babies at a prodigious rate, with either 54 or 55 newborn kids and lambs having arrived in the past week—Dowling has lost exact count in the blur of birthing. At this time of year, “I don’t leave the barn for more than five hours at a time,” she says. Before taking me through the birthing pens, Dowling wrestles an all-white, roguish Great Pyrenees dog named Falkor into a separate pen in the barn. Because his role is to keep coyotes away from the sheep and goats when they are out to pasture, Dowling does not encourage Falkor to become friendly with visitors. I first heard of Fuzzy Udder Creamery from Sean Mahoney, a one-time Verrill Dana lawyer who left his private practice of environmental law to lead the Maine office of the Conservation Law Foundation (CLF) in Portland. For the past two years, Mahoney has worked with other CLF lawyers and staff throughout New England to launch Legal Food Hubs in Maine, Massachusetts, and Rhode Island. The rationale behind these ventures is simple: farmers are among the most numerous small business people in New England and face a thicket of legal issues, but they are usually the least able to afford legal advice. At the same time, Mahoney knew that many law firms sponsor impressive probono legal programs to represent clients who cannot pay for their services. Mahoney and his colleagues wondered if CLF might serve as a hub to bring farmers and lawyers together to solve problems and help support Maine’s farm resurgence. CLF staff spent a year researching farmers’ 82

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needs, which run the gamut from filing for trademarks to such persistent issues as acquiring licenses, negotiating real estate transactions, and drafting estate plans. Farmers, who are occasionally at odds with environmentalists, were receptive, and CLF staff were gratified at how readily lawyers signed up—45 law firms in Maine are currently participating in the network, and their lawyers have brought closure to 87 cases since launching in May 2015. Jessie Dowling is not your typical Maine farmer. Raised in Washington, D.C., Dowling

attended Hyde School in Bath, a boarding school rooted in character development. She majored in cultural anthropology at Scripps College in Claremont, California, and earned a master’s degree in food policy from City University in London, before returning to the nation’s capital. There, Dowling worked with a coalition of nonprofits to advance a farm bill grounded in community food security, “but at the end of the day, nothing happened,” she says. She decided to return to Maine after Congress failed to act. “I got into farming because I could have a direct impact—growing food, taking care of the land, and creating a

“Luckily people love what I am doing and are helping.”

June 2017 83

healthy environment—doing things that were good for the land and good for people where I could make a difference.” In 2007, Dowling began apprenticing at Appleton Creamery, one of Maine’s first successful goat cheese purveyors, run by Caitlin Owen Hunter. Dowling began her own creamery business in 2011. The Fuzzy Udder was initially located in Unity. In 2013, she put the financing together to purchase a four-acre farm and moved her creamery to North Whitefield, where she has been located for the past four years. With legal advice from Leslie Lowry at Jensen Baird Gardner and Henry in Portland, with whom she connected through the Legal Food Hub, Dowling is in the process of negotiating the acquisition of a nearby 67-acre farm property that will enable her to substantially increase her flocks and production. “I love lawyers,” Dowling says, “especially when they are working pro-bono.” Lowry is part of a medium-sized, diversepractice law firm with 21 lawyers. He and another partner, Mike Quinlan, signed up with the project after meeting the CLF staff attorney, Ben Tettlebaum, whom Mahoney hired to organize Maine’s Legal Food Hub. But Lowry credits his wife, Meri Lowry, for sparking his interest in the farm movement in Maine; she is a founder of and investor in No Small Potatoes, a group connected to Slow Money Maine that makes modest, unsecured loans to Maine farmers, fishermen, and food businesses. Now Lowry is helping Dowling draft a purchase and sale agreement on the new farm, including an interim lease while financing is arranged. Once this first step is complete, Lowry expects to help Dowling design the ownership structure going forward. After describing the reams of paperwork she has filled out to support the multiple creative mortgage arrangements underway, Dowling takes me out the back door of the barn to a converted greenhouse. We enter a cozy space piled high with rolls of hay, where her sheep and new lambs are feeding and ruminating. The goats are in another part of the barn near the milking shed. “That’s Sandpiper, there’s Magpie, Nightingale, Bobolink, Pipit, Junco, Vireo,” Dowling says, pointing each one out, proud as a parent. The sheep have imaginative names, too, including Lady Gaga and Tina Turner, a ewe waiting to lamb. Before Dowling drives me over to her larger farm-in-theworks, she says her goal is to upgrade her farm and stock each year. This year she doubled the size of her herd and will be milking 19 does (female goats) and 24 ewes. With its yearlings, bucks, rams, lambs, and kids, her flock now 84

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“There was no money in gardens,

White leans against Sweet Pea while Wrinkleface chews on Kuhnâ&#x20AC;&#x2122;s boot.

so we decided to concentrate on pigs.â&#x20AC;? June 2017 85

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Opposite page: White’s free-range pigs snuggle in the barn at night for warmth. This page: Sean Mahoney, the lawyer who helped launch Conservation Law Foundation’s Legal Food Hub, with two of the project’s recent beneficiaries.

exceeds 70 animals. Her business plan calls for her to be milking 56 animals by 2019. For all of her hard work and ingenuity, Dowling is clear-eyed about the challenges ahead. “No one makes money farming,” she says; after six years in business, she expects to be able to pay herself for the first time this year. “Luckily people love what I am doing and are helping,” she adds. To get by, Dowling is deeply involved in the local farms’ bartering economy. When we arrived, an arborist, one of her tenants at the farmhouse, had just dropped off a load of firewood in the dooryard, and later we stir some traded local honey into a cup of tea when we sit down with her during her only break in the day. Dowling also manages to be active in farm policy and advocacy, but not by “hanging out in some office on Capitol Hill.” A bumper sticker on the back of her vehicle has a succinct statement about her view of the state of commercial farming, with a fourletter expletive addressed to Monsanto. The new president of the Maine Cheese Guild, Dowling says there are now 86 licensed creameries in Maine with 23 more in the pipeline. The guild members meet 10 times a year at different farms, plan workshops,

and organize an annual festival to promote Maine cheese brands. Dowling acknowledges that all her work to scale up her two farms might not pay off; she is a mix of idealist and realist. She believes deeply in what she is doing to help create a more sustainable and environmentally sensible food economy, but she also knows that “sometimes the world doesn’t make sense.” A few days later, I head across the river and through the woods to another Legal Food Hub farm project, White’s Farm is a free-range pig farm run by Stuart White and his partner, Yasmin Kuhn. I turn into the dooryard of the farm, where Kuhn greets me while White finishes feeding the pigs and putting the tractor in its shed. White, dressed in a red flannel shirt and felt hat with his hair spilling out, invites me into the barn. It’s warmed by a large barrel stove that White feeds with hardwood slabs from his sawmill, one of his side ventures. White tells me that the farm has been in the family for around three centuries, or “since day one,” he says proudly. The trim farmhouse next door, where White’s mother lives, was built in 1833. Stuart White has worked on the farm since 1973, when he arrived to help his

grandfather, who was then a dairy farmer. “I wanted to stay in the dairy business, but I needed $150,000 to upgrade, and wasn’t going to lose the farm just to milk cows,” White says. So he and his father switched to raising hay, then beef, then pigs, “but then we got out because meat was so cheap.” White went to work building houses, which transitioned into building furniture; he later settled into turning bowls on a lathe from tree burls. In 2008, White said to himself, “People always have to eat,” so he went back to raising pigs and growing garden crops. “There was no money in gardens, so we decided to concentrate on pigs.” Summarizing the past 45 years of his life, White concludes, “If you are a farmer, you’re poor.” I ask White, why pigs? “I like pigs,” he replies. “I like talking to pigs. I like learning from pigs. I like being around them. Pigs are so much easier than people. They don’t tell lies,” and then quickly adds, “but they will steal food.” Then, pointing to Kuhn, he says, “I used to holler and bellow when the pigs didn’t do what I wanted. But Yasmin taught me not to raise my voice. You trick them into thinking they are in charge.” White and Kuhn have recently collaborated on producing value-added

Opposite page: Fuzzy Udder Creamery’s founder, Jessie Dowling, starts a new batch of cheese. This page: A new kid heads for the barn.

meat products, including salami, pepperoni, and chorizo. “People started making salami 4,000 years ago,” White tells me, “so if you properly control the moisture, temperature, and pH, and add the right spices, there are no problems.” White retrieves a package of the farm’s packaged salami, which he slices on a homemade black cherry cutting board and serves to Kuhn and myself. Kuhn points out that pigs are root vegetable feeders. White’s Farm receives a truckload—11 tons—of leftover potatoes from the Penobscot McCrum potato factory in Belfast each week, which White and Kuhn feed their pigs. “Corn kills pigs,” says Kuhn. “The corn has so much sugar, it rots their teeth, which is why they slaughter them at four to five months on big pig farms.” Because White and Kuhn do not feed their pigs corn, their salami is exceptionally lean—almost 99 percent meat, with very little fat, which makes up about half of typical salami. They truly have produced a premium product, which tastes fabulous. White is working with Paige Streeter at Libby, O’Brien, Kingsley, and Champion in Kennebunk to create a limited liability company for his salami business. Streeter, who has been practicing for four years since graduating from University of Maine Law School, says the company structure will help White protect personal assets, such as the farm as he diversifies into entrepreneurial enterprises. A pig farm has liabilities; White recalls a pig getting loose and narrowly avoiding a car that came barreling over the hill. A collision could have endangered the farm if there had been a lawsuit. “I have done things on my own,” he says, “and it doesn’t take much to piss me off.” But then he adds more encouragingly that their value-added salami business is gaining real traction. “Yasmin is a tremendous sales person,” and their salami sells in food shops from Bar Harbor and Belfast to Boston. When White expresses his admiration for his pigs’ “strong personalities,” you have a sense that he is a farmer who has found his calling. “I’ll do this till I die,” he says. Farmers, lawyers, and environmentalists have not always been in synch, but through the innovative Legal Food Hub, they have teamed up and are working to secure the future of sustainable agriculture in Maine. June 2017 89

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Just up from a winter dive, Andy Mays lifts his hand-picked catch of sea scallops onto the boat. Opposite page: A dinner of scallops that Mays collected from Somes Sound.

SCALLOP DIVER FOR LIFE

ANDY MAYS OF SOUTHWEST HARBOR HAS BEEN DIVING FOR SCALLOPS SINCE HIS 20s. AND NOW HE LIVES FOR IT. by SANDY LANG Photography by PETER FRANK EDWARDS

To treat his cancer, Andy Mays has been on a schedule of chemotherapy every other week since the fall of 2015. Yet he keeps on diving for scallops. Opposite page: Sometimes he dives at the mouth of Somes Sound at Mount Desert Island.

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t’s winter on Mount Desert Island. Temperatures are just above 20 degrees, and tomorrow a nor’easter will blow snow sideways into drifts. But today the sun is out, and the wind is about nil. That’s good, because we’re on the deck of a fishing boat at the mouth of Somes Sound, and diver Andy Mays is suited up and sitting on the deck rail. With an air tank on his back and a couple of mesh bags, he’s about to drop into the frigid water to dive for scallops. The cold air bites my hands while I’m gloveless for a minute, trying to take a photo with my phone. I forgot to bring my warmer hat. These are small complaints. I’m not the one going underwater where the water is clear and chilled—the seawater here is just a few degrees above freezing this time of year. Mays adjusts his mask. And with a splash and then a flick of flippers, he’s in, and disappears into the depth of the bay. Earlier, when driving to meet Mays at Dysart’s Great Harbor Marina in Southwest Harbor, we passed inlets frozen white, with crackling ice and what remains of a big February snowstorm. And across the water, I can see the Claremont Hotel on its hilltop perch in Southwest Harbor, shuttered for winter. Scallop diving is known as a young person’s game. Mays took his first diving lessons when he was 26. Now 52, he still dives regularly in scallop season, which typically extends from December to March. The husband and father of three children is one of about 50 active, licensed scallop divers along Maine’s coast. Most harvesting of the wild shellfish is done by hundreds of commercial fishing boats— often lobster boats equipped with gear to drag or “dredge” a mesh bag along the bottom. A diver, on the other hand, swims along and hand-selects each scallop, picking them up one by one. There are benefits: the diver doesn’t disturb the sea floor, has no bycatch, and regulations allow divers to harvest scallops later into the season and in places that scallop drag boats can’t go. Before long, we see air bubbles rise to the surface in bursts, and the buoy that Mays is tethered to moves across the water’s surface as he swims below. I see no other boats nearby. Mays’s nine-year-old son, Stanislaus (“Stani”), is also onboard and begins tossing spent scallop shells—what remains after the edible scallop is harvested—back into the

water. Meanwhile, the sternman keeps an eye on Mays’s buoy, and tells me that this dive will last about 30 minutes, based on the capacity of air in the tank.

of challenges for Mays that are much bigger, even, than the rigors of winter diving.

While getting ready to jump in the water, Mays had stepped into an enclosed part of the split wheelhouse, peeled off his heavy canvas jacket and pants, and donned a neoprene drysuit. It’s hooded and looks similar to a wetsuit, but rather than water providing insulation, the drysuit is sealed to keep water out. A few thin layers of long underwear and his own body heat help to keep him warm. His body is lighter than it used to be, because

It was February in the 2015 scallop season, a few weeks before the annual Maine Fishermen’s Forum in Rockland. Just about everyone in the industry gathers for the marine trade show, Mays explains, to check out the latest fishing gear, socialize, and talk about fishery issues before the busiest months of lobster season.

THE NEWS ISN’T GOOD

But he wasn’t feeling well in the months June 2017 95

View from the stern of the Lost Airmen, the fishing boat Mays keeps in Southwest Harbor. Opposite page: Mays shucking a whole, live scallop while onboard.

maine | themainemag.com

From left: Using a knife blade to open each shell, Mays processes scallops on the boat. The water around Southwest Harbor is open and clear on this winter dive day, but there’s ice and remnants of snow nearby. Opposite page: When Mays finds juvenile fish or starfish hiding inside the scallop shells, he tosses them back in the ocean.

before the forum, and it took several doctors’ visits to confirm the problem. The news isn’t good. With his wife, Michelle, at his side, Mays learned he has colorectal cancer. “I’m an optimist,” he says, recalling that day. “I remember thinking, I’ll just have some chemo and radiation and I’ll be on my way.” It wasn’t that easy. Mays went for radiation treatments, chemotherapy, and finally, surgery. He was fitted with an ostomy pouch. He lost his hair—eyebrows and lashes, too— and nearly 50 pounds of body weight. (He’s since regained about half of those pounds.) Then, almost immediately, the trouble that began in his colon advanced. By summertime of 2015, the lymph nodes in his neck were swelling. Mays’s cancer had metastasized, and it was widespread. “That’s when the game changed from removing the cancer,” he says, “to just trying to keep me alive.” Throughout his life, Mays had been mostly healthy—a tough guy. The eldest of six kids in a Vermont family, he moved to Maine to join the Coast Guard. He worked on boat crews and helped maintain lighthouses, and Mays 98

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admits he would also occasionally get into fistfights. He learned to dive from Mount Desert Island instructor Chris Eaton, and it was Eaton who taught him scallop fishing. He ended up working with Eaton’s dive operation and got his captain’s license. And when the scallop fishery declined in the 2000s, Mays built a lobster boat and christened it the Lost Airmen, after a war hero uncle whose plane was shot down in World War II. Sometimes he found himself in dangerous situations. In 2014, Mays helped to tow a Northeast Harbor-based lobster boat to port when its engine stalled off Great Duck Island in high seas. “A giant wave crashed on top of the wheelhouse, breaking a window,” Mays explains. “I was holding on to the helm, squatting down with my right knee wedged under the rail so I wouldn’t get thrown into the sea.” Everyone returned safely that day, and Mays says it’s an example of how the fishing community jumps in to help each other. Likewise, when news about Mays’s cancer got around in 2015, friends at the marina held a

fundraiser to help with medical expenses. The Maine Lobstermen’s Association sent a check. Doctors and hospital executives who knew Mays because he’d dived around their boats to untangle moorings or clean the undersides of yachts helped him get appointments with the right doctors. He began chemo again every other week—a regimen that would leave him sick and weak for a couple of days every time. But he continued the process—and still goes today. And between the medical appointments, often once or twice a week if he’s feeling well, Mays and a sternman fuel up his boat and motor out from Great Harbor.

UNDERSEA CLARITY

We’d planned the wintertime dive trip around scallop fishing days—the season is managed by the Maine Department of Marine Resources—and around Mays’s chemo treatment schedule. Once we’re on the water, no one talks of medical issues. There’s too much else to do. Mays helps Stani put on a life vest. Cruising from the marina, the fisherman-diver steers the boat across the

“I’m focused on the dive, and it’s the only time I don’t think about the cancer. I have to dive to live.” June 2017 99

While Mays motors toward Somes Sound, where heâ&#x20AC;&#x2122;ll dive for scallops 65 feet below the surface, nine-yearold Stani Mays tosses empty scallop shells back into the water. Opposite page: In Southwest Harbor, Mays keeps the Lost Airmen, the boat he built for lobstering and diving.

June 2017 101

Mays and his wife, Michelle, are raising three young sons in Southwest Harbor, and the boys go lobstering with their dad in summertime. Here, Mays slices a piece of scallop to taste on the ride home.

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“Most guys on their best days in their 20s and 30s would struggle to do what Andy can do on chemo and being in his 50s.” deep blue of the harbor toward Somes Sound. On the way, we pass the shores of Southwest Harbor, Northeast Harbor, and Greening Island. Once stopped at the dive location, Mays zips into the drysuit and pulls on his 45-pound weight belt and 35-pound air tank. (Once below, he’ll add air inside the drysuit for insulation and buoyancy.) Throughout, I see his strength, and a clarity of purpose in his blue eyes. The goal of the day is to find scallops. I’ve been looking at a few of the hinged shells still on deck from a prior dive. Fan-shaped, they’re each as large as my outstretched hand. These are sea scallops from deeper water, and at least twice the size of the smaller bay scallops. While Mays dives, we join the sternman in watching the surface and making sure we can always see his buoy. Time ticks by particularly slowly when you’re waiting for a diver. And there’s a rush of relief every time you see him rise again from the water. We all walk to the rail for a closer look when he swims up, and Mays doesn’t return empty-handed. He’s collected two mesh bags full of the wild, live scallops. Once onboard again, he tells us that while below the surface, except for dealing with a one-knot current and a line that was a few feet too short for the 65-foot dive, he felt no discomfort in the frigid saltwater. He felt a true sense of peace underwater, he says, just as he always does. “I’m focused on the dive,

and it’s the only time I don’t think about the cancer,” Mays says. “I have to dive to live.” Steve Bowman, who buys scallops from Mays and other divers for Browne Trading Co. in Portland, later tells me, “I know what goes into getting scallops. Most guys on their best days in their 20s and 30s would struggle to do what Andy can do on chemo and being in his 50s. He’s one tough hombre, I can tell you.” Bowman says the pristine water around Mount Desert Island, where scallops can spawn and grow, also makes Mays’s diving special. “It’s deep water up there, and the tides run pretty strong. There are lots of islands with nooks and crannies for scallops.” We’re on the boat for at least another hour post-dive, and for much of that time Mays remains on deck in the drysuit, dripping saltwater, shucking and tossing the cold, quivering scallops into a five-gallon bucket. The adductor muscles are the “meat” of the scallop—the rest of the scallop body and innards are discarded overboard (per state regulations). He’s efficient at the task and is shucking about ten scallops a minute once he gets going. “Everything eats the scallop,” Mays says, including lobsters, seals, sea stars, and crabs. He stops to use his knife to slice off thin portions for each of us to taste, sashimi-style. The scallop tastes like a fresh, cold kiss of ocean—absolutely light and bright, and with a

little creaminess—unlike any scallop I’ve ever tried. It’s later in the afternoon by now, and the temperatures are getting even more brisk on deck. Stani and I go into the heated part of the wheelhouse for a few minutes to warm up. Stani is curious about the cameras we’re using, so photographer Peter Frank Edwards hands him camera gear to try. The thirdgrade homeschooler aims the camera’s lens through the window toward his dad. Stani is the youngest of the three sons, and in the summertime he often goes out lobstering with his family. (His brothers are 11-year-old Edmund and Sylvester, who’s 13.)

UNDENIABLY RICH

I leave the marina that day with a small pail of the fresh scallops that Mays collected and shucked by hand. That night, Peter Frank uses some of his sous chef skills to make a puree of rutabaga, parsnip, potatoes, and celeriac from the Belfast Farmers’ Market, and we sauté the scallops in a little butter and French white wine. The shellfish quiver in the first moments in the hot skillet. I light candles, and the meal has an undeniable richness—a delicious finish to an unforgettable day. A couple of weeks later, I check in with Mays as spring begins, and he tells me that he’s continuing to go to Eastern Maine Medical Center Cancer Care in Bangor for chemotherapy treatments. He has good days, and days when he’s queasy and doesn’t feel well. He dives whenever he can, and he hauls lobster traps. “We just don’t know how it’s going to go,” he says. His Catholic faith and the prayers of friends and family buoy him. And at a chemo session early on, Mays says he met another patient who said something that has stuck with him. We’re talking on the phone so I can’t be sure, but it sounds like Mays is smiling mischievously when he shares the story. “Another guy in for chemo told me, ‘The bad news is that you’re going to die,’” and Mays pauses. “‘But it won’t f---ing be today.’” Mays carries that bit of wisdom with him. He isn’t letting anybody tell him how much time he has, and he tries to let go of things that are unimportant. For as long as he can, this Southwest Harbor fisherman is determined to keep on living his life, and diving in the sea. June 2017 103

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ART History by KATY KELLEHER Photography by ERIN LITTLE

Above the mantel hangs a piece by Kennebunkportbased painter Faith Kubiak. â&#x20AC;&#x153;Faith lives right around the corner from me. I used to go to these great Bohemian parties at her house,â&#x20AC;? says Brad Maushart. This painting is fittingly titled The Party.

captions

Maushart sits on his stairs below one of his framed photographs. To his left hangs an irregularly shaped mirror. â&#x20AC;&#x153;I liked it because none of the sides are equal, and itâ&#x20AC;&#x2122;s always a little off,â&#x20AC;? Maushart says.

In a historic home in downtown Kennebunkport, gallery owner and artist Brad Maushart has created a space for his bold paintings, his slow life, and his international community. June 2017 107

Opposite page: Inside Maushart’s dining room you’ll find horsehair plaster walls and a tin ceiling, which has been painted over with gold leaf. Down the hall is a glimpse of the library. This page, from left: One of Maushart’s paintings hangs in the upstairs bathroom. Maushart collects antique pieces pieces that can be found throughout his home, like this roll-top desk.

rad Maushart lives in a big old house in the middle of Kennebunkport, which may or may not be haunted. The building used to be the home of a sea captain, who imported salt to Maine, and according to Maushart, there was once a “double murder in the house, but that wasn’t really all that unusual.” When I asked if he is ever scared living in his rambling old house, he just laughs. “No, but when the kids were younger, sometimes they were scared to go in some of the rooms,” he says. Maushart wasn’t drawn to the house out of any morbid inclination. Rather, it was artistic appreciation that compelled him to purchase the 200-year-old Greek Revival structure back in 1998. “The moment I saw it, I knew it needed a lot of love,” he remembers. “If I

couldn’t do the work myself, I wouldn’t be able to afford it. But each winter, I work on fixing up one room.” Piece by piece, the house is coming together as the painter, photographer, and DIY expert makes his way from room to room. While he is modernizing certain elements—“I need a modern kitchen,” he says—he’s chosen to leave much of the original character in place, like the graceful tin ceilings and the traditional horsehair plaster walls. Maushart also chose to keep the original windows. They are wavy and distorted, relics from a time when crown glass (a process by which a glassblower creates a bubble of molten glass that is stretched and molded into a plate using a wooden panel) was standard. “When you look through the old lead-paned windows, you feel a little like you’re looking at one of my old Polaroids,” he says, referring to

his earlier work with abstract and distorted photography. The 64-year-old artist has switched his mediums over the years. Painting is his current passion, but when it comes to selling his recent work, he displays a sanguine acceptance. “If I sell art, I sell art,” he says. “If I don’t, I don’t. I enjoy making it. When I do sell a piece, my wife, Donna, is happy.” He is, he explains, perfectly happy either way. Maushart came by his laid-back attitude after years of living in Massachusetts and working as a photographer. “Everyone is a little stressed out in Massachusetts,” he says. We all live in Maine for the lifestyle. I sometimes see people who come to Maine to visit, and they look at me like I’m living their dream. To not own a cellphone? That seems unreal to them.” June 2017 109

In front of the mirror in Maushart’s office sits a picture of his children, circa 1990. “My wife throws all my stuff that’s lying around into this little room,” he says. “Eventually, when the house is finished, this room will be turned into a kitchen.”

“The moment I saw it, I knew it needed a lot of love.”

Located in the barn, the kitchen has been renovated to include all the modern amenities a cook could want, including sleek granite countertops. Opposite page: Brad and Donna Maushart review work together. “Donna is my editor,” he says. “She has a very good eye. I have so many of my own paintings and photographs that sometimes I get tired of them. She brings a fresh outlook.”

It’s true that Maushart doesn’t have a cellphone. He lives his life untethered to text messages and free from 24-hour email. When he wants to get something from the shop, he grabs the cordless phone from his house and takes it with him. “The reception isn’t great,” he says. “But I’m happier without a cellphone. If you want to see me, come over and see me. In the old days, we got by.” 112

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The same philosophy applies to his gallery, where he encourages visitors to drop in for conversation and coffee. His gallery, f-8, is located in a 200-year-old barn attached to his home, where he displays his paintings of the nude form, which are composed in a gestural, energetic, and often-abstract style. “The light in the barn is great for viewing art,” he says. The large, airy space feels welcoming to guests, who like to come “hang out, look at

some paintings, and maybe party a bit,” he says. “My gallery lets me meet people from all over the world. Travel is good for you—it opens your eyes.” He and his wife, Donna, have traveled to Cape Town and Montreal to visit people they met at the gallery. “My work is really popular in Montreal,” he says. (Americans, Maushart says, don’t always appreciate nudes the way his European or Canadian customers do. “Sometimes,

June 2017 113

Odds and ends: A marble table in the library with a stained-glass kaleidoscope, a set of coasters, and a brass candle holder. Opposite page: “If any place was going to be haunted, it would be that hallway,” says Maushart. “It’s one of those places I haven’t fixed yet, but when I do, I think I will keep it ripped and intact because that old wallpaper is beautiful. It’s a woman with a horse and buggy, and it has to be very old, I think.” 114 maine | themainemag.com

Opposite: The historic barn (attached to Maushart’s main house) has been converted into a showroom, known as f-8 Gallery, for Maushart’s abstract and colorful paintings of nudes.

parents will come in and cover their kids’ eyes,” he laughs.) While many of Maushart’s works are created during his weekly painting group, where he works with nude models alongside a dozen other artists, sometimes he enjoys the solitude of painting by himself in the barn. He also brings his creative sense to play in the house, which offers inspiration in the form of found objects. “You find things in a house this old,” he says. “I found an old sign from the 1900s. It was from a pharmaceutical company in Paris. I incorporated that into the pantry.” Another treasured object is a vintage cod hook from the days before fishing hooks had eyes. “They would just braid the rope around it,” he says. “It’s an incredible piece.” Maushart has had many years to learn about the house and its nooks and crannies, but he admits that the structure remains unfinished. It’s an ongoing project—a true labor of love. As he’s worked on the house, he’s learned quite a lot about home restoration, including details like how to cut scarf joints on exterior clapboards to match them to the original, as well as bigger-picture things, like how much historic houses can cost to maintain. “It costs a lot of money to keep it up, and it’s a lot of work to fix things.” When asked how many rooms he has in the house, he chuckles and replies, “Well, I’ve got to say, there’s quite a few.” Living in a home that is constantly under repair may bother some, but it seems to suit Maushart’s lifestyle. Every day from April until November, he gets up and goes for a swim in the ocean. Later, he decides whether to paint, open the gallery, or maybe make a slow-smoked barbecue (he has a smoker in the backyard that he calls the “Brad Pitt”).

top there. s ’t n a c e w t u erful, b Ideas are pow on’t get us far w e p o h d n a Inspiration e action. k ta e w s s le n u

TEDxDirigo RISE will give us the chance to consider what is important to each of us, and how our actions make a difference. This Fall, RISE with us in Portland on November 4th.

“I’ve slowed my life down a lot,” he says. “I’m patient. I’m happy. I like to swim fast, but live slow.” I ask him if he’s retired, or if he has any plans to do so. “Can I retire? I am retired!” But retired or not, I have a feeling this lifelong creator and world traveler will never stop making, improving, and adding beauty to his own little corner of the world. Thousands of Maine homes, 10 years and counting. Follow us: Facebook.com/OurMaineHomes

June 2017 117

Start stronger. Scale faster. Solve better. June 19—23, 2017

Portland, ME

Join us for the week that will make the difference for your company. Maine Startup & Create Week is five days of insightful discussion, applied learning, and intimate access with proven founders and innovators. Programming ranges from daily panels and fireside chats, to personal ‘office hours,’ experiential learning, and accessible networking sessions.

Lig int htn ro ing st o c Wo ut rks tin ho p ged s ar ge e q bu uic sin k, es ac s s tiv kil e ls.

Day or week passes & info: www.mainstartupandcreateweek.com

Panel Discussions feature industry experts problemsolving live around current challenges and issues.

Social and Networking Events designed to create intentional collisions and connections. Intimate Keynote Conversations with national leaders in innovation and entrepreneurship.

Felicia Hatcher, CODE FEVER

Real Experiences & Applied Learning (REAL) Day will get you out of the building, practicing skills and strategies for growing high-impact ventures.

Marvin Ammori, HYPERLOOP ONE

DAVID’SKPT

NAUTICAL CHIC AND STYLISH FOOD ON KENNEBUNKPORT’S WATERFRONT 120

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One afternoon in early June of last year, during a quiet moment between Kennebunkport Festival events, I took myself out to lunch. I could have gone to any of the fine choices in town, but I knew where I wanted to be—the deck of David’s KPT. It was early in the season, that sweet spot where you can take off your sweater and let the sun graze your shoulders, the moment you dream about all winter. I was shown to a seat, with a small table and an uninterrupted view of the sparkling river. I ordered a lobster salad and a glass of prosecco. An off-duty server from another restaurant sat nearby, reading a book and sipping white wine. An older couple behind me, faces turned toward the sun, looked blissfully content as they shared a bowl of mussels. I exhaled. The season had begun, and there was no better place to celebrate. Of course, there’s much more to David’s KPT than enjoying the sun on the deck. The restaurant is on the first floor of the Boathouse Waterfront Hotel, a luxurious, nautically inspired inn developed by the

EAT by Karen Watterson Photography by Nicole Wolf

Kennebunkport Resort Collection (KRC). When Tim Harrington of KRC approached David Turin to open a restaurant inside the new boutique hotel, Turin admits he was a little skeptical. “It was going to be a very expensive build out. It needed special pilings and permits,” says Turin. “And most hotel restaurants tend not to be that interesting.” Turin also wasn’t looking for a new venture. He had just opened Opus Ten in Portland, his experimental restaurant-within-arestaurant. “But I’m famous for, ‘Well, let’s just take a look,’” he says. KRC is well known for its distinctive properties in the Kennebunk area. Each hotel has its own unique character and style, along with a culinary mission. “Tim Harrington (founder and creative director) is a true visionary,” Turin says. “He has a very unusual ability to get to the essence of something he’s seen in his travels and make it come alive.” The Boathouse Waterfront Hotel is a prime example of this, with its upscale coastal decor that’s tasteful, comfortably chic, and never cliché. Walls are just the right shade of navy; there are abundant stripes, antique

model schooners, and lots of mahogany. All it needed was a restaurant, and a chef, that complemented Harrington’s plan. Harrington had a lot of confidence in Turin. The chef/restaurateur has decades of experience, high standards, and broad appeal. David’s in Portland and David’s 388 in South Portland both attract enthusiastic followers in search of creative but approachable food, thoughtfully prepared and reasonably priced. He could bring that same standard to Kennebunkport’s waterfront. “David was such a win for Kennebunkport. He’s so much more than just a great chef. He embodies the spirit of hospitality. He’s incredibly creative and inspires our people. It’s been a truly great collaboration,” says Harrington. The Boathouse decor rolled right onto the new restaurant space, with a yacht-like interior to match the exterior views provided by the surrounding full-length windows. Plush upholstered seating and soothing tones evoke an immediate sense of comfort and wellbeing. There’s one bar area by the entry for a

Opposite page: The beet and quinoa salad, a hit at David’s KPT’s monthly test kitchen events, is now on the menu. This page: Chef de cuisine Taylor Stanton and David Turin collaborate on new dishes.

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more casual experience and another in the dining room, which draws in those waiting for tables or who prefer to order dinner at the bar. Near the back of the restaurant is yet another bar that also serves as a raw bar. And the whole place is surrounded by that heavenly outdoor deck. Each seating area has a view— of town, the bridge, and the water. The first person Turin hired was general manager Jeff Fightmaster. “I knew within 30 seconds of talking to him that he was the right person,” Turin says. “He understood staff training on a larger scale.” When the restaurant opened in May of 2013, neither Turin nor Fightmaster knew what to expect. “I thought maybe we’d have 600 guests a day to start, but we surpassed that the first week,” Fightmaster says. “We were just not expecting to do the numbers we did right off the bat. Suddenly we were serving nearly 1,100 guests a day.” This was new territory for Turin, and it took some adjustments in 122

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menu planning. “We use a smaller number of elements in a dish, but we make sure each one shines,” he explains. “We’re actually elevating the level of the food, because each element has to pull its own weight.” A new dish that he’s particularly proud of, scallop crudo, illustrates the concept. The perfect scallop is dusted with porcini mushroom powder, then barely seared. It’s presented with pickled shiitake mushrooms on a sauce that Turin has named “mystery beurre blanc.” It tastes faintly of curry and a touch of soy. “It’s my favorite thing I’ve made this year,” Turin says. “Chefs have an urge to add stuff. A dish isn’t done until you can’t take anything away.” This is not corner cutting by any means, but a careful and conscientious approach to making food that’s advantageous for both a busy kitchen and diners. In preparation for the summer season, Turin recently instituted monthly “test kitchen” nights. This is an opportunity for him and his

kitchen staff to try out new recipes for the menu and receive feedback from tasters who have bought seats at the table for the evening. “The kitchen’s really gotten behind this,” he says. Dishes are collaborations between Turin and chef de cuisine Taylor Stanton, who has worked alongside him in the kitchen since the first day. “I trust Taylor,” says Turin. “He understands the brand and he understands how to be able to do it for 600 people a night.” Stanton, whose right arm is brightly decorated with vegetable tattoos, appreciates all he’s learned from Turin. “He gives you the tools to succeed,” he says, “and lets you take it from there. And he has so much stamina.” At the first test kitchen night in February, Turin greets diners seated in the raw bar room. He encourages honest feedback and provides paper menus with space to make comments. This evening’s menu includes a trio of oyster preparations and a fried oyster po’ boy on a steamed bun with napa

EAT DAVID’S KPT

“ANYTHING THAT HAS BUBBLES DOES VERY WELL IN KENNEBUNKPORT.”

Beverage director Andrew Baker also tries out new ideas on willing participants at test kitchen events. A special cocktail, Perfect Pearl, contains limoncello, Cointreau, lemon and lime juices, and is topped with prosecco. “Anything that has bubbles does very well in Kennebunkport,” says Baker. “Our cocktails cater to the seasons. We put ourselves in a summer mentality long before summer starts.” He’s developing at least ten new concoctions, “five up and five on the rocks,” he says. Pascal’s Persuasion, with Bombay Sapphire gin, fresh celery puree, lemon juice, and simple syrup is light and refreshing, a lovely complement to acidic foods. Baker also oversees the extensive wine list. “It’s a really robust list and could be kind of daunting. But the service staff has been well trained to help guests.” His goal for the summer is to expand the selection of rosés to include new varietals. He encourages beer drinkers to try something new, too, offering craft brews that they have not tasted before.

Opposite page, from left: Beerbattered onion rings get a boost from a tangy mango-jalapeno sauce. Turin enjoys spending time with diners, both regulars and first-timers. This page: A Perfect Pearl, the very essence of summer.

cabbage slaw, a twist on his ever-popular pork shoulder bun. There’s a pickled beet dish that will eventually morph into a quinoa and beet salad with kale, Great Hill Dairy blue cheese, and bacon lardons. An apple-cider-braised short rib is ridiculously tender, barely needing a knife. At the next test-kitchen dinner, the chef presents a tower of spicy honey barbecue shrimp atop jalapeno-corn porridge. And marinated duck breast gets a drizzle of sweet wine sauce fortified with ginger, soy, and

summer menu, but old favorites remain. Turin’s pepper-crusted rare tuna with sesame-peanut soba noodles is a beloved dish that retains its place on the roster, along with open-faced lobster ravioli and the KPT meatloaf. Crisp Allagash White beer-battered onion rings, another perennial hit, live on with an updated mango-jalapeno “ketchup” developed by Stanton. “People assume we’re fancy because of the decor,” says Turin. “We’re not fancy. You can come dressed any way you like and order a pizza if you want. It’s really considered upscale casual.” But of course the chef’s pizza is quite remarkable, too, with choices from steak and lobster to “Cajun reggae” with blackened chicken.

garlic butter. “I think this is my favorite duck sauce ever,” Turin says. “Having to keep the elements in check has made my cooking better,” he continues. “I’m more focused on getting each one exactly right.” This summer, there will be a new emphasis on crudo, with a variety of creative presentations, including gorgeous, fuchsia beet-cured salmon gravlax and buttery yellowfin tuna with chili oil and avocado. Many of these experimental dishes have earned a spot on the David’s KPT

Turin has been an integral part of the Kennebunkport Festival since its inception in 2011. Last year at the Spirit of Maine event, he was on the dance floor balancing a tray of ice cream cones while grooving to the beat. David’s KPT is the site of the Grand Finale, a no-holds-barred party overflowing with live music and dancing, incredible food, and plenty of drinks. “The festival is the kick-off to summer,” he says. “It brings people, and big energy, to town.” That’s true. And when you need a break in all the excitement, there’s no place like a seat on David’s KPT deck. David’s KPT The Boathouse Waterfront Hotel 21 Ocean Ave. | Kennebunkport 207.967.8223 boathouseme.com

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33 ELMWOOD

BY KAREN WATTERSON PHOTOGRAPHY BY HEIDI KIRN

33 Elmwood Ave. | Westbrook | 207.536.7061 | 33elmwood.com Fourteen bowling lanes mean you rarely have to wait to get your game on. There are four lanes of candlepin and ten lanes of big-ball bowling, plus four bocce courts covered in artificial grass. Cornhole is also available. In between the two game areas is the expansive bar, dining area, and kitchen. Behind the bar is a brick pizza oven, where we watch pizza cook Stephanie Boulanger tossing dough in the air.

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

his is not your grandparents’ bowling alley. And that’s to the benefit of everyone. Step inside, and the first impression of 33 Elmwood is stunning. Owner Myron Hamer, along with a team of designers and developers, has transformed a sprawling complex, previously housing a flea market and bingo hall, into an entertainment and dining destination. The team carried forward some of the industrial character of the massive building, but furnishings and finishes make the decor contemporary and fun. Every area is well thought out and engaging, drawing visitors in to explore and enjoy.

SONNY’S

BY KAREN WATTERSON PHOTOGRAPHY BY LIZ CARON

83 Exchange St. | Portland | 207.772.7774 | sonnysportland.com food,” he says. He mixes up another cocktail for me, the Puffer Fish, a pretty pink cocktail served in a coupe. A bright and boozy drink, it combines the mezcal with Cocchi Americano Rosa, Dry Curacao, lemon juice, and an absinthe rinse.

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OR ASK AN EXPERT FOR PERSONALIZED ADVICE.

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Chef Paul Tuck offers me the Jaliscoa duck ramen. It’s very much a fusion dish, with a rich and complex pasilla chile broth, ramen noodles, and both smoked duck breast and duck sausage. It’s also served with something you don’t often find in a Latin American restaurant—chopsticks. To complete the culinary mash-up, he’s included cheese-stuffed gorditas on the side, a sort of corn cake that’s good for dipping in the intensely flavored broth.

itting at the bar just before happy hour, Sonny’s new bar manager, Adam Sousa, is trying to explain the science behind milk punch to me. What sounds like an after-school snack for third graders is actually a potent and tasty rum and brandy cocktail, subtly spiced with orange peel. It’s delicious, with a little heat from cinnamon, allspice, and a pinch of cayenne pepper. Sousa is working on a new drinks list, keeping many old favorites as an homage to the former bar manager, Christina Klein, who moved away to be with family. “Look for more agave and mezcal drinks that will match the chef’s Oaxacan-style

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“We offer unexpected takes on typical foods,” sous chef Pat Vigue says. A glance at the menu proves this with offerings such as Korean barbecue meatballs, fried deviled eggs, and funnel cake with foie gras mousse. A dish of gnocchi is served, and I am surprised—it’s almost black, tinted with squid ink. The gnocchi are presented in what appears to be traditional tomato sauce, but it’s flavored with saffron and mussels. He proves it once again with a big beef hot dog in a delicious, house-made bun that’s steamed and then toasted with butter. The hot dog is covered with a very tasty jalapeno-bacon aioli, fried cheese curds, and pickled onions. A bowl of irresistibly crispy Brussels sprouts with balsamic glaze and bacon backs up his statement wholeheartedly. The menu is a collaboration of everyone who works in the kitchen. “But we always keep the staples that customers love,” Vigue says.

Everything but the tortillas is made in-house, and the tortillas are sourced locally. The kitchen prepares six different salsas daily, from a mild house salsa of charred vegetables to the most incendiary salsa arbol. On Wednesdays, Sonny’s also offers Cantina Night, with a menu of specials that Tuck says is a way for the kitchen to “test new menu items and have some fun.” There are “cheap, gringo tacos” and excellent drink specials, like $5 margaritas. Sonny’s recently suspended lunch service, but weekend brunch remains hugely popular. With the extra time, Sousa is working on his science experiments—like fusions that add character to cocktails. “We had a lovely program to start, but now we’re moving ahead to keep up with the newer restaurants in town,” he says.

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FRONT PORCH Ogunquit, ME Celebrating over 35 years as a world famous entertainment destination. Located in the heart of beautiful downtown Ogunquit village. The Front Porch is one-of-a-kind, offering an elegant and diverse fine dining menu in all three unique venues; dining room, bar/lounge, and our non stop party, The sing along Piano Bar.

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from classic to contemporary from maine boiled lobster to Maine craft beer Mark your calendar for the 2017 Concerts On The Point—tickets will be available on Eventbrite.

Motor Booty affair

Saturday, July 1 @ 7pm–with fireworks to follow

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amazing experience! Where all great things come together for one

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2017 A r t i s t s Joshua Adam Jacalyn Beam M.J. Benson Paul V. Bonneau Catherine Breer Ken DeWaard Marsha Donahue Cooper Dragonette Erin McGee Ferrell Margaret Gerding Roy Germon Lindsay Hancock Alison Hill Jill Hoy Marguerite Lawler Janet Ledoux

Paint for Preservation 2017 10 th A n nuA l W et PA int A uction B enefit Sunday, July 9, 2017 | 4:00pm - 7:30pm

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Join award-winning artists in celebrating Cape Elizabeth’s natural beauty and ecological significance at a stunning venue overlooking Richmond Island in Cape Elizabeth. A catered reception, elegant music and a lively auction of “wet” artwork painted en plein air throughout the weekend make this an event not to be missed!

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Proceeds benefit the Cape Elizabeth Land Trust.

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Janet Sutherland Judy Taylor Emily Trenholm Michael E. Vermette Graham Wood

A limited number of tickets will be available. For more information visit: capelandtrust.org/paint

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WINDJAMMER DAYS 55th Annual Festival Celebrating Maine’s Maritime Heritage JUNE 25-JULY 1, 2017

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event highlights include:

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From airshows, auctions, and new exhibitions to workshops and vintage auto extravaganzas, experience our world-class collection in motion at more than a dozen annual special events. Open 10am to 5pm, year-round.

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

DR. MELIK PETER KHOURY

President of Unity College

EPISODE #284: UNITY: EDUCATION, SEARCH, AND RESCUE Unity College President Dr. Melik Peter Khoury would like his students to be good global citizens. “The world is getting smaller,” says Khoury. “Cultural competency is a key element in the survival of our planet.” Unity College has been concentrating on Earthoriented issues for more than half a century. Based in the small central Maine town that bears its name, Unity College has 665 undergraduates engaged in a curriculum focused on sustainability science. Students learn how to take care of their planet, and their fellow planetary citizens, in areas like conservation law enforcement, sustainable agriculture, and adventure therapy. Khoury started at Unity in 2012 as the senior vice president for external affairs after positions at other higher education institutions, including the University of Maine at Fort Kent. He became Unity’s 11th president in 2016. Born in Sierra Leone to a Lebanese father and an English mother, Khoury was raised in the Gambia. “Growing up in West Africa, the perspective of higher education, or education as a whole, is so different from that in the United States,” says Khoury. “It’s a privilege that only a few get.” Khoury is proud that 85 percent of Unity attendees are first-generation college students. “It’s actually a real feather in our cap as a private school,” says Khoury. Education at Unity is experiential: students have the opportunity to work on the college’s farm and participate in search and rescue efforts with the Maine Warden Service. “They get a high-touch, highly immersive education,” he says. At Unity, Khoury hopes to reimagine what education looks like. “Higher education is a very old industry,” he says. “Sometimes we enjoy teaching what we want instead of what folks need.” According to Khoury, Maine is poised to be, as he calls it, “Educationland.” “Maine has three climate zones—our natural resources are abundant,” says Khoury. “Why isn’t Maine the center of natural resource education across the world?”

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 on lovemaineradio.com. Subscribe on iTunes, or wherever you get your podcasts. 142

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C O M M I TT E E S y lv i a d e l e o n , Chair Ch ar l e s A lts c h ul N oni & C h a r lto n A m e s Gai l B e rt uz zi D i c k C o s t e llo L i nda C r aw f o rd S u s an De uts c h Heat h e r H e a r s t J i m Jen k i n s M ol ly & Fre d K e llo g g B ets y Ku n k le Am y M o rey Ti na P y n e S u s an Sc h re i be r K en S h u re Joyc e Te n n e s o n S u s an Th o m a s L au r a Wac k J . Rob i n s o n We s t Jam i e Wye t h N i c h ol a s Wye t h

Farnsworth Art Museum 16 Museum Street, Rockland, Maine 207-596-6457 farnsworthmuseum.org

Friday, July 21, 2017 Please join us for the Farnsworth Art Museum’s Summer Gala, the social highlight of the summer! Presenting the Maine in America Award to

BETSY WYETH. The summer gala is our largest fundraiser, supporting the museum’s many free and low-cost public programs. Be a part of Andrew Wyeth’s Centennial Celebration. Sponsorships currently available. Tickets on sale June 1. For more information contact Annie Brown 207-390-6013 or abrown@farnsworthmuseum.org

Photography by Sean Thomas Photography

MONDAY, JUNE 5

ART OF DINING DINNERS

46 Western Ave. | Kennebunk

Dining in a private home with a professional chef on the stove and expert purveyors pairing wine and beer with dishes is an experience unlike any other. Guests may enter the house as strangers, but after a shared meal and numerous stories, they’ll leave as friends. Each dinner showcases work by an Art Collector Maine artist. 7 p.m–10 p.m. Various locations

COCKTAILS AT THE BURLEIGH

PEAR TREE FARM Featuring chef Daniel Simpson and Peggy Liversidge of Kitchen Chicks Catering.

GRATITUDE

An opening party thanks all the people who make Kennebunkport Festival possible. Join the festivities at On the Marsh Bistro and listen to live music by Jenny Van West. 5 p.m.–7 p.m. On the Marsh Bistro

TUESDAY, JUNE 6

Kick off the festival and your evening at the Kennebunkport Inn, located in the heart of Dock Square, with specialty cocktails and a river view. Expect welcoming hugs and clinking glasses as festivalgoers bump into friends they haven’t seen all winter. The public event is sponsored by Pack Maynard and Associates, and music will be provided by Max Garcia Conover. 5 p.m.–7 p.m. Kennebunkport Inn Dock Sq. | Kennebunkport 146

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KUEHNLE RESIDENCE Featuring chef John Shaw of Tides Beach Club, sponsored by Piscataqua Landscaping and Tree Service. BURKE RESIDENCE Featuring chef Josh Berry of Union at the Press Hotel. FEINGOLD RESIDENCE Featuring chef Avery Richter of the Black Tie Company.

HURLBUTT RESIDENCE Featuring chefs Meghann Ward and Kevin Walsh of Tapestry Boston. BURKE RESIDENCE Featuring chef Jackson Yordon of Salt and Honey, sponsored by Caleb Johnson Architects and Builders. OLD VINES WINE BAR Featuring chef Joel Souza of Old Vines Wine Bar, sponsored by Capozza Tile and Floor Covering Center, Old Port Specialty Tile, and Capozza Concrete Services. MOLLOY RESIDENCE Featuring chef Rick Shell of The Cliff House. GENEST RESIDENCE Featuring chef German Lucarelli of Ports of Italy.

WEDNESDAY, JUNE 7 COCKTAILS AT THE COLONY

Before dinner, stop by the Colony Hotel for specialty cocktails on the wraparound porch with expansive ocean views.

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The event is sponsored by Piscataqua Landscaping and Tree Service and Kennebunk Beach Realty, and live music will be provided by Ocean Ave. 5 p.m.–7 p.m. The Colony Hotel 140 Ocean Ave. | Kennebunkport

ART OF DINING DINNERS 7 p.m.–10 p.m. Various locations

BETTE RESIDENCE Featuring chef Guy Hernandez of Lolita Vinoteca and Asador, sponsored by Piscataqua Landscaping and Tree Service. TURNER/BULL RESIDENCE Featuring chef Mel Chaiken of Fiddlehead Restaurant. RICE RESIDENCE Featuring chef Emil Rivera of Sur Lie. GILLARD RESIDENCE Featuring chef Dan Sriprasert of The Green Elephant. BURKE RESIDENCE Featuring chef Adam Flood of Grace. PRESSLY RESIDENCE Featuring chef Romann Dumorne of Northern Union. 148

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RAFAELLI RESIDENCE Featuring chef Harding Lee Smith of The Rooms Restaurants. JULIAN RESIDENCE Featuring chef Matt Ginn of Evo Kitchen and Bar. KELLER RESIDENCE Featuring chef Pierre Gignac of Ocean, sponsored by Spang Builders.

THURSDAY, JUNE 8 HINCKLEY RECEPTION AT CHICKS MARINA Explore Hinckley Yachts on the Kennebunk River while enjoying cocktails and hors d’oeuvres. The event is sponsored by the Hinckley Company, and live music will be provided by Dominic Lavoie. 5 p.m.–7 p.m. Chicks Marina 75 Ocean Ave. | Kennebunkport

Chef Justin Walker and Danielle Walker of Earth at Hidden Pond will host a dinner alongside top chefs from Maine and across the country at Vinegar Hill Barn, including Damien Sansonetti and Ilma Lopez, Brian Hill, Tony Messina, Chris and Paige Gould, TJ Delle Donne, and Michael MacDonnell. Guests will enjoy passed hors d’oeuvres followed by a sit-down family-style dinner. The dinner is sponsored by Richard Moody and Sons and Wine Spectator. 6 p.m.–10 p.m. Vinegar Hill Barn 53 Old Post Rd. | Arundel

FRIDAY, JUNE 9

AMUSE

Start an unforgettable evening dockside on the schooner restaurant, the Spirit of Massachusetts. Enjoy cocktails at the Pilot House Boatyard and live music by Pete Kilpatrick. The event is sponsored by Yarmouth Boat Yard. 5 p.m.–7 p.m. 4 Western Ave. | Kennebunk

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The Festival kicks into high gear with a party that honors the state’s culinary bounty and includes food and drink stations, music, and dancing. Co-hosted by Azalea Events and David Turin of David’s restaurants, the party will showcase fresh and local dishes prepared by Turin and complemented by locally crafted wine, beer, and spirits. Chefs include Norm Hebert of Bintliff’s Ogunquit, Daniel Dumont of Black Point Inn, Josh Berry of Union at the Press Hotel, Harding Lee Smith of The Rooms Restaurants, and German Lucarelli of Ports of Italy. The event takes place at the Pilot House Boatyard. 6:30 p.m.–10 p.m. Rte. 9 | Kennebunk

AFTER PARTY AT FEDERAL JACK’S RESTAURANT AND BREW PUB

Continue the party with drinks and live music. 9 p.m.–close 8 Western Ave. | Kennebunk

SATURDAY, JUNE 10

Under a white tent at Pilot House Boatyard on the Kennebunk River, attendees will gather to sample small bites and sips crafted by 25 different chefs and wineries. The purveyors will be on hand to talk about their use of local ingredients and how it informs what they create in their kitchens. 12 p.m.–3 p.m. Pilot House Restaurant Rte. 9 | Kennebunk

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Bring blankets or lawn chairs as Mainemade music takes the stage. Assemble a picnic from an array of food trucks and craft beers on draft, and relax on the green while listening to Spencer Albee and Band and Ghost of Paul Revere at the Captain Lord Mansion. 1 p.m.–5 p.m. Captain Lord Mansion 6 Pleasant St. | Kennebunkport

ART WORKS OPENING RECEPTION

View the work of some of Art Collector Maine’s most celebrated artists, including Eric Hopkins and Jane Dahmen, at the Gallery at the Grand. Music will be provided by Molly Mae. 5 p.m.–7 p.m. Gallery at the Grand 1 Chase Hill Rd. | Kennebunk

CHOICE ART SHOW

This event begins with 72 original works from 12 artists. The works you vote for, along with the Editor’s Choice and Artist’s Choice, will then be hung at Maine Art Shows in Kennebunk. Remember to vote at maine-art.com/choice. 5 p.m.–7 p.m. Maine Art Shows 10 Chase Hill Rd. | Kennebunk

Chef David Turin hosts a party to mark the end of the festival at David’s KPT, featuring food, fun drinks, live music, and dancing. The event is sponsored by Jim Godbout Plumbing and Heating. 7 p.m.–10 p.m. David’s KPT 21 Ocean Ave. | Kennebunkport

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MATT GINN

Evo Kitchen + Bar | Portland Art of Dining: Julian Residence Wednesday, June 7

RICK SHELL

The Cliff House | Cape Neddick Art of Dining: Molloy Residence Tuesday, June 6 The Grand Tasting | Saturday, June 10

AVERY RICHTER

Black Tie Company | Portland Art of Dining: Feingold Residence Tuesday, June 6

BRIAN HILL

Francine Bistro | Camden Wood Fired | Thursday, June 8

MEGHANN WARD AND KEVIN WALSH

Tapestry Boston | Boston Art of Dining: Hurlbutt Residence Tuesday, June 6

JACKSON YORDON Salt & Honey | Kennebunkport Art of Dining: Burke Residence Tuesday, June 6

JOEL SOUZA

Old Vines Wine Bar | Kennebunk Art of Dining: Old Vines Wine Bar Tuesday, June 6

GERMAN LUCARELLI

Ports of Italy | Kennebunk Art of Dining: Genest Residence Tuesday, June 6 Spirit of Maine | Friday, June 9 The Grand Tasting | Saturday, June 10

CHEFS JOHN SHAW

MEL CHAIKEN

Tides Beach Club | Kennebunkport Art of Dining: Kuehnle Residence Tuesday, June 6

ADAM FLOOD

Grace Restaurant | Portland Art of Dining: Burke Residence Wednesday, June 7

HARDING LEE SMITH The Rooms | Portland, Newry Art of Dining: Rafaelli Residence Wednesday, June 7 Spirit of Maine | Friday, June 9

ROMANN DUMORNE

Fiore Artisan Olive Oils & Vinegar Various Locations The Grand Tasting | Saturday, June 10

TONY MESSINA

DAMIEN SANSONETTI AND ILMA LOPEZ

Northern Union | Ogunquit Art of Dining: Pressly Residence Wednesday, June 7

Uni Boston | Boston Wood Fired | Thursday, June 8

EMIL RIVERA

DAN SRIPRASERT

Sur Lie | Portland Art of Dining: Rice Residence Wednesday, June 7 The Grand Tasting | Saturday, June 10

PAT Oâ&#x20AC;&#x2122;BRIEN

Fiddlehead Restaurant | Bangor Art of Dining: Turner/Bull Residence Wednesday, June 7

The Green Elephant | Portland Art of Dining: Gillard Residence Wednesday, June 7

Piccolo | Portland Wood Fired | Thursday, June 8

PEGGY LIVERSIDGE AND DANIEL SIMPSON Kitchen Chicks | Kennebunkport Art of Dining: Pear Tree Farm Tuesday, June 6 The Grand Tasting | Saturday, June 10

SAY HELLO TO SUMMER!

Photo: Peter Frank Edwards

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Johnson & Wales | Providence, R.I. Wood Fired | Thursday, June 8

PIERRE GIGNAC

Ocean | Kennebunkport Art of Dining: Keller Residence Wednesday, June 7

COASTAL MAINE POPCORN CO.

Coastal Maine Popcorn Co. Boothbay Harbor, Freeport, Portland The Grand Tasting | Saturday, June 10

CHEFS BROWNE TRADING COMPANY

NORM HEBERT

Bintliff’s | Ogunquit Spirit of Maine | Friday, June 9 The Grand Tasting | Saturday, June 10

FRONTIER CAFÉ

Frontier | Brunswick The Grand Tasting | Saturday, June 10

GUY HERNANDEZ

Browne Trading Company | Portland The Grand Tasting | Saturday, June 10

LAUREN GUPTILL

Rococo Ice Cream | Kennebunkport The Grand Tasting | Saturday, June 10

MICHAELA MCVETTY

ISAUL PEREZ

Isa Bistro | Portland The Grand Tasting | Saturday, June 10

SOMERSET TAP HOUSE

Lolita Vinoteca + Asador Portland Art of Dining: Bette Residence Wednesday, June 7

Sisters Gourmet Deli | Portland The Grand Tasting | Saturday, June 10

Somerset Tap House at Whole Foods | Portland The Grand Tasting | Saturday, June 10

STEVE SICINSKI

MARK GAIER AND CLARK FRASIER

DAVID TURIN

95 Ocean at the Nonantum | Kennebunkport The Grand Tasting | Saturday, June 10

M.C. Perkins Cove | Ogunquit The Grand Tasting | Saturday, June 10

David’s Restaurants Portland, South Portland, and Kennebunkport Spirit of Maine | Friday, June 9 The Grand Finale | Saturday, June 10

ABIGAIL CARROLL

Nonesuch Oysters | Biddeford Pool The Grand Tasting | Saturday, June 10

STEVE AND KATE SHAFFER Black Dinah Chocolatiers Westbrook, Blue Hill The Grand Tasting Saturday, June 10

SHANNA AND BRIAN O’HEA

Academe at the Kennebunk Inn Kennebunk The Grand Tasting Saturday, June 10

ALYSIA ZOIDIS

East End Cupcakes | Portland The Grand Tasting Saturday, June 10

DANIEL DUMONT

Black Point Inn | Scarborough Spirit of Maine | Friday, June 9

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Union at the Press Hotel | Portland Art of Dining: Burke Residence | Tuesday, June 6 Spirit of Maine | Friday, June 9

THE FRONT PORCH

JUSTIN AND DANIELLE WALKER

Earth at Hidden Pond | Kennebunkport Wood Fired | Thursday, June 8

CHRIS AND PAIGE GOULD

TOPSIDE INN

ALI WAKS ADAMS

Topside Inn | Boothbay Harbor The Grand Tasting | Saturday, June 10

Brunswick Inn | Brunswick The Grand Tasting Saturday, June 10

GARY CARON

MICHAEL MACDONNELL

Central Provisions | Portland Wood Fired | Thursday, June 8

Breakwater Inn/Stripers | Kennebunkport The Grand Tasting | Saturday, June 10

MARGARET GERDING

JANE DAHMEN

PAUL BONNEAU

Maine Art Paintings and Sculpture

INGUNN MILLA JOERGENSEN

DARTHEA CROSS

JOANNE PARENT

ERIC HOPKINS

LEON ANDERSON

The Front Porch | Ogunquit The Grand Tasting | Saturday, June 10

Tempo Dulu | Portland Wood Fired | Thursday, June 8

ARTISTS Maine Art Paintings and Sculpture

ELLEN WELCH GRANTER

Art Collector Maine

PHILIP FREY

Maine Art Paintings and Sculpture

Art Collector Maine

DAVID WITBECK

Maine Art Paintings and Sculpture

DAVID MOSER Art Collector Maine

LIZ HOAG

Maine Art Paintings and Sculpture

WILLIAM CROSBY Art Collector Maine

HOLLY LOMBARDO Art Collector Maine

JULIE HOUCK Art Collector Maine

MATTHEW RUSS Art Collector Maine

CRAIG MOONEY

Maine Art Paintings and Sculpture

MUSICIANS GHOST OF PAUL REVERE Maine Craft Music Festival Saturday, June 10

SPENCER ALBEE

Maine Craft Music Festival Saturday, June 10

MOLLY MAE

Art Works Opening | Saturday, June 10

MAX GARCIA CONOVER Cocktails at the Burleigh Tuesday, June 6

OCEAN AVE.

Cocktails at the Colony | Wednesday, June 7

PETE KILPATRICK Amuse | Friday, June 9

JENNY VAN WEST Gratitude | Monday, June 6

DOMINIC LAVOIE

Hinckley Reception | Thursday, June 8

For more information and to buy festival passes or individual tickets, visit: kennebunkportfestival.com

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ABBIE WILLIAMS

Sheepscot Meadow, oil, 36” x 36”