Bangor Metro_Summer 2023

FEATURES

52

36 BEST RESTAURANTS 2023

56 THE BUZZ ON BEEKEEPING

PHOTOS: (TOP) ADOBE STOCK; (BOTTOM) FINNEGAN ALLEN

ARTS & CULTURE

10 BROAD STROKES

Hampden artist helps preserve history one painting at a time

FOOD & DRINK

18 SAY CHEESE

Sample all the tastiest cheeses Maine has to offer

20 A WORLD OF FOOD

Adventurous palate? It’s one-stop international dining in Veazie

HEALTH & FITNESS

24 ADVENTURE ME

Take to the mountains

HOME & FINANCE

28 KITCHEN REFRESH

Time to revamp your kitchen? Local experts share tips and trends

32 FUN WITH FUNGI

Become a Maine mycophile by growing or foraging your own mushrooms

34 SMART MONEY MOVES

Financial strategies to help seniors grow their money

all the Foodie Fun

THE GREATEST. Long, sunshine-filled days full of outdoor adventures, camps, friends, lakes, bike rides. As a parent, it hits you (or clubs you over the head, in my case, unexpectedly every spring — you would think I’d learn after 16 years of being a parent) that all of that summer fun takes a lot of planning and prep work. Signing up for camps (and paying for them — no small feat), planning a family vacation, and coordinating the schedules of parents and working teens can feel a little overwhelming at times. I’m right in the throes of it, staring at two and a half months on the calendar already packed with weddings, family reunions, baseball games, concerts, and more to schedule around.

AS A KID, SUMMER VACATION IS, SIMPLY PUT,

Which isn’t to say I’m not looking forward to all of it. After the past few years, I’m ready and willing. I’ve gained a newfound appreciation for an evening cocktail at the little patio table in my yard, but I’m excited to branch out this summer in a big way. I know I’m not the only one. This magazine is jam-packed with events, activities, and the best restaurants (as picked by our readers!) to check out this summer.

More than 3,400 individuals voted in our Best Restaurants survey this year, totalling somewhere in the neighborhood of 73,000 votes for your favorite eateries! We appreciate you taking the time to vote and help buoy our local restaurants by sharing online and shining the spotlight on these great establishments.

OUR GOAL THIS YEAR IS TO BRING YOU EVEN MORE FAVORITE RESTAURANTS. VARIETY, AFTER ALL, IS THE SPICE OF LIFE.

We’ve got the classic picks like Pat’s Pizza in Orono and Young’s Lobster Pound in Belfast. But we’re also serving up some second-, third-, and fourth-place finishers worthy of a visit, along with our own staff picks and personal favs. There are so many amazing spots you may not have tried yet or even heard of — hidden gems waiting to be discovered this summer. It all starts on page 36.

And there’s even more foodie fun to check out. Did you know you could grow your own mushrooms? See page 32. Ready to keep backyard bees and reap the sweet rewards? We’ve got expert advice starting on page 56. Love Maine’s tiny little blueberries? Learn all about them on page 52. Looking to widen your culinary palate? Check out the rotating list of international offerings in Veazie on page 20. Want to savor a locally made cheese? Find some of the top picks from the Maine Cheese Guild (who knew we had a cheese guild?!) on page 18.

When you’re done taste testing from this side of the magazine, flip it over for Experience Maine Summer 2023. There are so many fun events on deck this summer. We’ve got your guide to Maine concerts, outdoor activities, food and drink festivals, family fun, museums, and more.

CHEERS TO A DELICIOUS AND FUN-FILLED SUMMER!

www.bangormetro.com

P.O. Box 1329

Bangor, Maine 04402-1329

Phone: 207.990.8000

PUBLISHER Richard J. Warren

SALES MANAGER Laurie Cates lcates@bangordailynews.com

EDITOR & ART DIRECTOR Amy Allen aallen@bangordailynews.com

CONTRIBUTING WRITERS, PHOTOGRAPHERS, & PROOFREADERS

Kate Bielinski, Emily Burnham, Sarah Cottrell, Marissa Donovan, Jodi Hersey, Emily Morrison, Joanna O’Leary, Kaylie Reese, Crystal Sands, Aislinn Sarnacki, Katie Smith, Robin Clifford Wood

Bangor Metro Magazine. Summer 2023, Vol. 19, No. 2.

Copyright © Bangor Publishing Company.

Bangor Metro is published 4 times annually by Bangor Publishing Company. All rights reserved.

This magazine may not be reproduced in whole or part in any form without the written permission of the Publisher.

Opinions expressed in either the editorial or advertisements do not represent the opinions of the staff or publisher of Bangor Metro magazine. Advertisers and event sponsors or their agents are responsible for copyrights and accuracy of all material they submit. Bangor Metro magazine to the best of its ability ensures the acuracy of information printed in the publication.

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COVER IMAGE: Derived from Okkijan2010/Adobe Stock

Go Team!

WE’RE FORTUNATE TO HAVE THESE TALENTED & CURIOUS WRITERS SHARING STORIES THIS MONTH.

INTERESTED IN JOINING OUR RANKS? EMAIL AALLEN@BANGORDAILYNEWS.COM FOR MORE INFORMATION ABOUT WRITING FOR BDN SPECIAL SECTIONS.

CRYSTAL SANDS is a writing professor, homesteader, and editor of the journal Farmer-ish, a journal dedicated to farming arts and education. When she is not saving seeds or tending chickens, she is writing daily for the Farmer-ish blog. You can follow her adventures in homesteading in rural Maine at www.farmer-ish.net.

SARAH COTTRELL is a writer, editor, and online content creator from midcoast Maine. She is currently an editor at Parents Magazine and is working on her first novel. Learn more about her writing on Instagram @housewifeplus and Medium @sarahcottrell, and sign up for her newsletter sarahcottrell. substack.com where she shares freelancing advice.

KATIE BINGHAMSMITH is a full-time freelance writer. She’s a staff writer for websites such as Scary Mommy, Grown and Flown and The Girlfriend. You can also follow her fashion adventures on Instagram @katiebinghamsmith.

MARISSA DONOVAN is a contributing writer for the Bangor Metro and Bangor Daily News Special Sections. She was born and raised in Deer Isle, and graduated from Colby-Sawyer College in New London, NH, with a Bachelor of Arts degree in creative writing. In her downtime she enjoys reading, listening to podcasts, and gardening. Marissa is always seeking out feel-good stories and upcoming events in Maine to share with Metro readers.

KATE BIELINSKI has always loved learning and connecting through journalism and storytelling. When she isn’t helping businesses get their message out as a growth consultant, you’ll find her teaching Marketing Fundamentals at Husson and EMCC, enjoying the Maine outdoors, or exploring various corners of the world. Connect with her on LinkedIn where she talks about marketing, travel, and lifestyle design, and visit katebielinski.com.

JOANNA SHAWN BRIGID “BRIDEY”

O’LEARY was born in Alexandria, Virginia, grew up in central Pennsylvania and Massachusetts, and now calls Sebec, Maine home. She graduated from Harvard University with a degree in English and earned a PhD in Victorian literature from Rice University. Bridey has served as a culinary consultant, food historian and travel/food critic for media outlets such as The Nosher, Let’s Go travel guides, Wine Enthusiast, HuffPost, the Onion, Texas Highways, Houstonia, and ColinCowie Weddings. Follow her writing and research projects at www.brideyoleary.com.

JODI HERSEY is a reporter with ABC7 & FOX22 in Bangor. Over the years, she’s had the privilege of writing for all sorts of platforms including television, radio, magazines, and newspapers. When she’s not working, Jodi enjoys giving back to her community by volunteering at a number of nonprofits. Jodi is a proud military wife, mom, and a huge fan of classic cars.

FOODIE FUN!

Maine is known for some delicious food — and some unusual delicacies and treats.

Let’s see what you know about our state’s more, ahem, distinctive dishes...

SUMMER 2023

JUNE 3

BREWER RIVERWALK FESTIVAL 2023

This annual celebration is centered around the scenic Brewer Riverwalk, a picturesque trail that winds along the Penobscot River and offers stunning views. During the festival, the river walk is transformed into a lively hub of activity, featuring an array of entertainment and activities for all ages. Enjoy live music from local and regional bands, various food and drink vendors, and plenty of activities to keep the kids entertained, including face painting, arts and crafts, and carnival games. The festival also includes a craft fair, fireworks display, and an annual Fun Run. The fun begins at 10 a.m.

JUNE 17

BEATS & EATS FOOD TRUCK FESTIVAL

Bangor’s Food Truck Festival, Beats & Eats, returns for its 5th Anniversary Bash on the Bangor Waterfront! With more trucks, more bands, more games, more drinks, and more fun, it’s a great way to kick off summer. Some of the best food trucks in the state will be there and you’ll get a chance to vote for your favorite.

Q1065.FM/EVENTS-BANGOR

JUNE 24

2023 BANGOR PRIDE PARADE & FESTIVAL

Bangor Pride is a week-long series of events held the third week of June help to support and celebrate lesbian, gay, bisexual, transgender, and queer social and self-acceptance, achievements, legal rights, and pride. Things culminate on June 24 with a giant Pride Parade & Festival in Downtown Bangor beginning at 11 a.m.

MAINEHEALTHEQUITY.ORG

JULY 8

DOWNTOWN BANGOR SUMMER SIDEWALK ART FESTIVAL

Downtown Bangor is welcoming artists and visitors from across the state for the annual Sidewalk Art Festival! In addition to a carefully curated, juried selection of artists, the festival features demonstrations, live drawing, live music, food vendors, and a children’s area. There will be over 40 vendors on Harlow Street and in Pierce Park, featuring art for sale in nearly every medium. Visitors are encouraged to stroll the streets of the entire downtown to enjoy the gardens and statues and visit the numerous galleries, shops, and restaurants.

DOWNTOWNBANGOR.COM

Find answers below!

JULY 15

7TH ANNUAL MUDDY MAINER 2023

The 7th Annual Wicked Muddy Mainer event is coming July 15. This year’s race will feature a new course and obstacles. Hosted by Thornton Family Campground on the Penobscot.

AUGUST 24

2023 MAINE OUTDOOR FILM FESTIVAL AT SCHOODIC INSTITUTE

The Maine Outdoor Film Festival returns to Schoodic Institute at Acadia National Park on August 24 for an evening of outdoor adventure and conservation films under the stars. The Maine Outdoor Film Festival is an outlet for Maine filmmakers’ creativity. The film program will last approximately two hours, including a 10-minute intermission. The event begins at 7 p.m. Tickets are $15 per person.

SCHOODICINSTITUTE.ORG

FLIP THIS ISSUE OVER FOR EVEN MORE EVENTS TO EXPERIENCE THIS SUMMER!

Broad Strokes

HAMPDEN ARTIST HELPS PRESERVE HISTORY ONE PAINTING AT A TIME

STORY BY JODI HERSEY / ALL PHOTOS COURTESY OF HEZEKIAH BAKER, JR

“Iwoke up with this overwhelming feeling to pick up a paintbrush and start painting, so that’s what I did, and this is what came out,” Hezekiah Baker Jr. explained while pointing at the walls of his Hampden home, filled with landscape paintings. This military retiree never sought to become an artist even though art runs deep in his family.

“My dad would have two easels up at one time. He’d be painting one and painting another,” Baker said. “He tried to get me to paint as a kid. I just didn’t want to. It wasn’t in me.”

Growing up in Florida, Baker was surrounded by beauty inside and outside his home. His father, Hezekiah Baker Sr., was a gifted painter who later became known as one of the original 26 Florida Highwaymen Artists. This group of self-taught artists

from the 1950s and ’60s painted the old marshlands of Florida with vibrant and captivating colors. It’s how they made their living. However, these artists, including Hezekiah Baker Sr., weren’t formally recognized for their contributions to history until 2004 when they were inducted into the Florida Artists Hall of Fame.

“I remember my dad loading paintings in an old station wagon and taking off to

go sell his art,” Baker said. “The paintings my dad and the other Florida Highwaymen Artists used to make during the Jim Crow days would sell for $25 each, which was good money in those days. Now they’re selling for $25,000 to $30,000.”

Baker proudly owns three of his father’s paintings, using them for inspiration in his own self-taught works of art.

“You now have the second generation of the Highwaymen, which are the kids of the original Florida Highwaymen,” Baker said. “I can paint whatever I can paint and I enjoy it, but I want to show Maine what Florida used to look like, the old everglades and the old marshes, because that’s what the Florida Highwaymen Artists painted. And I want to show Florida the way Maine looks.”

Despite his dad’s urging, Baker didn’t begin his artistic journey until 2011, when he was stirred awake with an unexplainable need to grab a brush.

“I remember it like it was yesterday. It was around 5 in the morning, and I had this feeling I had to pick up a paintbrush. If it didn’t happen to me, I wouldn’t believe it,” Baker recalled. “When one of the original Highwaymen was interviewed, he used to say, ‘You don’t learn to become a Highwaymen; the Highwaymen becomes you.’”

After completing a painting or two, Baker soon realized his father’s legacy existed in every one of his brush strokes. Bold yellows, blues, oranges, and greens burst from each one of his paintings, whether he’s recreating nature scenes in Florida or illustrating snow-covered landscapes in Maine.

“My dad never did see my art [before he died], but as my sister says, ‘Dad would be proud of you,’” he said. “He’s probably smiling down on me right now saying, ‘That’s my kid.’”

Baker Jr.’s artwork has been on display at the Agora Art Gallery in New York, and he has participated in local art shows here in Maine, including one at the Maine Veterans’ Home. His work can also be seen online at hezekiah-baker.pixels.com. Wherever his paintings are viewed, Baker hopes they inspire others and help keep the history of the Florida Highwaymen Artists alive.

“It’s a part of history that’s not shown,” Baker said. “It’s not in history books, but if you lived in Fort Pierce, Florida, everyone knows about it. But as you venture out, it starts to dissipate and no one knows about it. If I can continue to bring that to Maine, then that’s what I want to do.”

Hezekiah Baker, Jr at work on a new painting.

Summer in Maine: YOUR 2023 READING LIST

FROM POETRY TO COOKBOOKS, WE’VE GOT YOUR SUMMER READING LIST COVERED

BY ROBIN CLIFFORD WOOD

Picture this: a cozy campsite in the woods, Adirondack chairs at the edge of the sea, sunny afternoons on the dock, a lawn chair amid the dandelions, boat drifting with a rod in hand, an evening cocktail on the deck as the sun makes its leisurely way below the horizon, and in each of these settings, there you are, immersed in another world through a wonderful book. Here are some recent and soon-to-be published Maineauthored books to dive into this summer, culled from conversations with librarians, bookstore employees, and book-related organizations around the state.

NONFICTION/MEMOIR:

“THE BUTCHER, THE EMBEZZLER, AND THE FALL GUY” BY GRETCHEN CHERINGTON

This story of Cherington’s grandfather, who worked for years as George Hormel’s (founder of Hormel foods) right-hand man, is an intriguing slice of history and a personal quest to unravel family myths.

“WHAT THE TALIBAN TOLD ME” BY IAN FRITZ (COMING AUG. 15)

If Fritz’s article in The Atlantic is any indication, his book about “eavesdropping” on the Taliban for the U.S. Military will be gripping.

PHOTO: DONATAS1205/ADOBE STOCK

“ADOPTING ANTON: A SINGLE MAN SEEKS A SON IN UKRAINE” BY ROBERT KLOSE

Klose’s memoir made me laugh and moved me deeply — a cover-to-cover journey worth taking.

“NORTHEASTER: A STORY OF COURAGE AND SURVIVAL IN THE BLIZZARD OF 1952”

BY CATHIE PELLETIER

You’ll be glad it’s summer when you read this book about a killer winter storm.

FICTION:

“THE ROAD TO DALTON” BY SHANNON BOWRING Bowring’s debut novel, set in Maine, earned a starred Kirkus Review!

“LUNGFISH” BY MEGHAN GILLISS AND “NIGHT OF THE LIVING REZ” BY MORGAN TALTY

These are the 2023 book selections of the statewide summer reading program “Read ME,” an initiative of the Maine Humanities Council in partnership with Maine State Library and Maine Writers and Publishers Alliance. See the MHC website for ongoing local and statewide events: mainehumanities.org/programs-grants/read-me.

“FALLING TO SAFETY” BY ANGELA LINN

Linn’s sensitive, deftly handled novel about spousal abuse is set on a Maine island.

“LUCKY TURTLE” BY BILL ROORBACK

A love story garnering wide acclaim.

“PETE AND ALICE IN MAINE” BY CAITLIN SHETTERLY

In this story of a pandemic-era marriage, a New York couple escapes to a summer home in Maine.

SPECULATIVE FICTION:

“LAND OF OUTCASTS” BY JOSH GAUTHIER

This Maine Literary Award finalist features colorful protagonists and a unique interspecies friendship. Gauthier reports that the sequel is in the works.

“THE GREAT TRANSITION” BY NICK FULLER GOOGINS

This debut novel features family drama in a dystopian future world following a climate apocalypse.

POETRY :

“MIDDEN” BY JULIA BOUWSMA

Bouwsma is Maine’s current poet laureate. Her collection highlights the government sanctioned, systematic removal and erasure of a population of people on Malaga Island off Maine’s coast in the early 20th century.

“VIEW FROM A BORROWED FIELD” BY MEGHAN STERLING

Poignant, beautiful poems that touch upon the intense complexities of motherhood and the balm of the natural world.

WRITING OPPORTUNITIES IN MAINE THIS SUMMER

INSPIRED TO WRITE YOUR OWN TALE? Work on your craft at one of these summer workshops. Maine cultivates writers almost as prolifically as it cultivates readers. If you are looking for a place to work on your writing craft this summer, here are some ideas:

STONECOAST WRITERS’ CONFERENCE:

JUNE 20-25

University of Southern Maine’s low-residency MFA program, known as Stonecoast, has launched hundreds of writers into gratifying writing lives. The five-day Stonecoast conference is a condensed way to experience a taste of the program’s rigorous and inspiring instruction.

2023 MAINE CRIME WAVE CONFERENCE:

JUNE 9

Try your hand at suspense! Check out this year’s Crime Wave conference, sponsored by Maine Writers and Publishers Alliance.

MAINE WRITERS AND PUBLISHERS ALLIANCE WORKSHOPS

Maine Writers and Publishers Alliance offers many instructional workshops and seminars. Check their website for updates throughout the summer and year round.

THE TELLING ROOM

This Portland area institution hosts writing camps through the summer for ages 8-18.

YA FICTION:

“SUGARING OFF” BY GILLIAN FRENCH

Features maple sugaring, hearing loss, and a sheltered life exposed.

“THE STORYTELLER” BY KATHRYN WILLIAMS

A genre-blending, tangled tale of teen romance.

CHILDREN’S:

“A DOG AND HIS BOY: THE ADVENTURES OF SPILLWAY AND SCOTTY” BY HEIDI BULLEN AND LISA WENTZELL (AUTHORS), CLAUDIA DILLER (ILLUSTRATOR)

This lovely book, based on the true story of a child with a chromosomal disorder and his stuffed animal, teaches acceptance and inclusion.

“CELIA PLANTED A GARDEN” BY MELISSA SWEET

A charming new book from a Caldecott Award-winning author-illustrator.

“BIG TRUCK, LITTLE ISLAND” BY CHRIS VAN DUSEN

Another good one from a prolific children’s author and illustrator.

COOKBOOKS/FOOD:

“OUT OF THE WAY GOURMET: DISCOVERING THE HIDDEN GEMS OF THE MAINE FOOD SCENE” BY RONNI ARNO AND VERONICA STUBBS

Watch for the release this July, and enjoy your meal!

“BREAKING BREAD: NEW ENGLAND WRITERS ON FOOD, HUNGER, AND FAMILY” BY DEBORAH SPARK AND DEBORAH JOY COREY (EDITORS)

With essays by Richard Russo, Lily King, Christina Baker Kline, Phuc Tran, and more.

“FRESH EGGS DAILY COOKBOOK” BY LISA STEELE

Based on Steele’s popular blog about raising backyard chickens.

JUST FOR FUN — MAINE CLASSICS WORTH REVISITING:

FICTION: “WINDSWEPT” (1941)

BY MARY ELLEN CHASE

NONFICTION: “NINE MILE BRIDGE: THREE YEARS IN THE MAINE WOODS” (1945) BY HELEN HAMLIN

CHILDREN’S: “ONE MORNING IN MAINE” (1952) BY ROBERT MCCLOSKEY

ROBIN CLIFFORD WOOD is the award-winning author of “The Field House,” a biography-memoir hybrid about Maine author Rachel Field. For the last 20 years she has immersed herself in Maine’s writing world — as columnist, poet, blogger, essayist, teacher, student, and colleague. To learn more, visit her website: robincliffordwood.com.

PHOTO: ANDRZEJ TOKARSKI/ADOBE STOCK

OBSESSIONS

WHAT WE CAN’T GET ENOUGH OF THIS MONTH.

EAT

FRIENDS WITH OUT BENEFITS FOOD TRUCK

WHY DO WE LOVE IT? New food truck alert: Friends Without Benefits, a new truck run by three longtime friends, opened this spring in Orono. Matthew Cunha, Delaney Brownlee, and Gavin Russell are serving up gourmet burgers and fries all summer at 56 Main St. in downtown Orono. I, for one, am very curious what FWOB sauce is, and I’m also a sucker for a solid smash burger. I’m in. I think it’ll taste pretty good after a dip in the Stillwater at Brownie’s Beach along Bennoch Road.

— EMILY BURNHAM

WATCH

“YELLOWJACKETS” ON SHOWTIME

WHY DO WE LOVE IT? For those who binge-watched “Lost,” appreciate the creepy childhood flashbacks of “It,” and root for the cut-throat clique of women from “Big Little Lies,” “Yellowjackets” takes all of those elements and makes you relive the late ’90s in an intriguing way. This show is not for the faint of heart with its gory, survivalist plot following a girls’ soccer team stranded on a mountain after a tragic plane crash. A few familiar faces in the large cast of characters include Melanie Lynskey, Christina Ricci, Juliette Lewis, and guest star Elijah Wood in its latest season. This is definitely a late-night watch with a bowl of popcorn and a willingness to see what exactly happened after the crash — and what is coming back to haunt the group of women who survived.

— MARISSA DONOVAN

SHOP

LOYAL BISCUIT CO.

WHY DO WE LOVE IT? A few months ago we adopted a new puppy named Archie. To say he’s spoiled is an understatement. He’s just so darn cute we can’t help ourselves. He gets a monthly BarkBox subscription, regular trips to Petco for treats and socialization, and weekend visits to the Bangor Dog Park to make new friends. And we’re excited to check out some hikes this summer from the “Dog-Friendly Hikes in Maine” guidebook by Bangor Metro’s own Aislinn Sarnacki.

Most recently, we discovered Loyal Biscuit Co. in Brewer. The staff is so friendly and helpful, recommending toys and treats based on our dog’s age and breed (mostly husky plus 12 other breeds — oh yeah, he’s had a DNA test. We’re that obsessed). We’re late to the game, as Loyal Biscuit Co. has been around for years with six Maine locations, including Rockland, Camden/Rockport, Belfast, Waterville, Bath, and Brewer. In addition to treats, toys, collars, beds, and the other dog (and cat) essentials, Loyal Biscuit Co. offers regular events like nail clipping clinics. And the best part of all: an in-store self-serve dog washing station.

FOR MORE FOOD RECOMMENDATIONS AND THE BEST RESTAURANT SURVEY WINNERS, FLIP TO PAGE 37!

— AMY ALLEN

SUBSCRIBE to The B-Side newsletter for more from Emily, plus local happenings, news and fun. Visit bangordailynews.com/bdn-newsletters.

PHOTOS: LIGHTFIELD STUDIOS, SIMONMAYER, FOLLOWTHEFLOW/ADOBE STOCK

ATTEND

HOUSEPLANT EVENTS HOSTED BY MAINELY SUCCULENTS

WHY DO WE LOVE IT?

Overwatering an aloe plant and not giving a spider plant enough sun are just a few mistakes I’ve made while taking care of houseplants. There’s trial-and-error when growing plants on your own, but I find it’s more enjoyable to learn by attending a Mainely Succulents event. Many of the events hosted by the Oronobased houseplant store feel like a small, relaxing house party with new and old friends. Instead of playing a quick game of charades, you're sitting down with an empty growing container learning about the best soil mixes for your succulent, the variations of houseplants you can propagate, and other individualized tips and tricks to keep your plant thriving. Plus, there’s always something delicious to eat and drink at each event. Some of the past events have been “Plant and Sip” at Orono Brewing Company or “Brunch and Houseplants” at Orono House of Pizza. To find upcoming events, check out their website at mainely-succulents.com.

— MARISSA DONOVAN

PHOTOS: PROSTOCK-STUDIO/ ADOBE STOCK

SAY Cheese

WE’VE GOT ALL THE TASTIEST CHEESES MAINE HAS TO OFFER (AND ALL THE CHEESIEST PUNS YOU CAN STOMACH)

BY JOANNA O'LEARY

Maine is home to a different type of cheesehead. Each year, mongers from Presque Isle to Portland produce myriad forms of fromage, giving lobster and blueberries a run for their money with regard to being the official state food. To make sure these businesses’ valiant cheese-making efforts don’t curdle, the Maine Cheese Guild serves as the organizing agency for the sharing of resources and the general promotion of the state’s cheesy offerings. The guild also helps guide consumers to the best of the best with regard to Maine cheese by distinguished producers with its annual cheese awards.

Greater Bangor alone holds many notable cheesemakers, including several who have recently received these aforementioned honors. Mark Whitney and Larry Wintle of Pineland Farms Dairy (located on, we kid you not, Milk Street in Bangor) have transformed the dairy from a small operation to a full-scale multidimensional creamery that churns out thousands of pounds of cheddar, baby swiss, feta, and monterey jack each year. In 2022, Pineland won Guild accolades for its crispy, nutty four-year and three-year aged cheddar cheese. What’s their secret? Some cite their expert leadership and newly renovated state-of-the-art facility. However, those in the know point to their mottled, prone-to-mooing workers. Pineland’s dairy cows are among one of the oldest registered Holstein herds in the United States.

An hour’s drive or so from Bangor will bring you to even more talented and awardwinning mongers, such as Balfour Farm. The state’s only certified organic dairy and farmstead, Balfour specializes in stinky and superb raw milk aged cheeses. Their Cider Washed Gouda (pungent with a soupçon of sweetness) was bestowed with the 2022 Maine Cheese Awards prize for Best Washed Rind Cheese, while their Pine Tree Parmesan (studded with salty crystals) was named Best Natural Rind Cheese. And word is spreading beyond state borders about Balfour’s superior spreadable wares, for the farm has also taken home prizes from the regional Big E! Gold Cheese competition and from the American Cheese Society’s national awards.

Like Pineland Farms, Heather Donahue and her husband and business partner Doug tip their hat at their bovine coworkers.

“Our passion for cheese-making has grown from our love of our Normande Cows,” she said. “Their milk is so easy to work with, and the transformation into cheese is always an adventure.”

According to Donahue, their and other Mainer’s success in cheese-making can also be attributed to the state’s diverse support network.

“It starts with regulatory support from the Maine DACF, and food safety systems and training support from the University of Maine Cooperative Ex -

tension staff,” Donahue said. “In recent years, The Maine Cheese Guild has partnered with Maine Farmland Trust to offer cheesemakers and dairy farms technical assistance and business training as well. The overall support for farming systems in Maine is a strength for the state in maintaining a vibrant rural landscape.”

Round out your road trip with a trip to Deer Isle to check out Yellow Birch Farm, especially if you’re craving softer, fragrant fromage. They are the G.O.A.T. of goat products in Maine, vending top-notch caprine ice cream, cosmetics, yogurt, and, of course, cheeses. Their Garlic & Herb and Honey Lemon chevres took home top honors for Best Fresh Flavored Cheese.

In the world of Maine cheese, all things fromage come to a head every September during the annual Maine Cheese Festival, held this year in Manson Park in Pittsfield. In addition to hosting its annual awards ceremony, the festivities also include food trucks, a petting zoo, live music, and, of course, a veritable buffet of cheese samples from dozens of vendors. If you can’t make it to the festival, another terrific way to acquaint yourself with the wonderful world of Maine cheese is Open Creamery Day in October, when dairies and cheese manufacturers all over the state are open to the public for tours, lectures, and meetand-greets with the VIA (Very Important Animals) involved in cheese production.

W RLD A OF Food Food

ADVENTUROUS PALATES LOOK NO FURTHER — IT’S ONE-STOP INTERNATIONAL DINING IN VEAZIE

BY JOANNA O’LEARY

They say necessity is the mother of invention. For Changsu Kristopher Lee that meant dealing with the dearth of bulgogi and other Korean dishes while attending college at the University of Maine at Presque Isle by creating what has become one of the region’s most sought-out multidimensional dining destinations.

Creator and founder of the incubator kitchen and gastronomic space Korean Dad in Veazie, Lee came to the United States in May 1994 as an international student. Lee graduated from UMPI and eventually moved to Greater Bangor. He was quick to embrace Maine, but something was always missing.

“I missed Korean food dearly,” Lee recalled. “I couldn’t find any Korean food up there (in Presque Isle), so I started to cook Korean food with any similar ingredients available.”

For the next three decades, only Lee’s friends and family were exposed to his culinary endeavors, but he was longing to create something larger.

“Running a tiny restaurant without quitting my job — I love teaching — has been my dream for a long time,” Lee said. “There were always reasons not to open, particularly the financial risk.”

Lee did the math — another of his strengths, by the way, as he teaches that subject as well as business at Eastern Maine Community College — and decided to go for it.

“I didn't want to have any regrets 10 years from now and think, ‘I should have done it 10 years ago!’ I had to give it a shot, and I did.”

The moniker “Korean Dad” was chosen by Lee’s daughter, who, he claims, is his source of inspiration and support. Korean Dad’s initial iteration was a takeout joint in Veazie that opened in May 2021. Lee won the hearts of locals with well-executed Korean staples such as bulgogi, barbecued beef with white rice; haemul pajeon, a seafood pancake; ram-don, an instant noodle dish made famous by the Academy Award-winning film “Parasite”; and japchae, a sweet potato noodles with vegetables.

By introducing the community to his native fare, Lee also effectively dispelled two of the pervasive misconceptions about Korean cooking: that it always brings the heat and is meat-centric.

(Above) Changsu Kristopher Lee opened his part-time takeout restaurant, Korean Dad, in Veazie in the spring of 2021. It has since turned into a restaurant incubator, with other part-time eateries sharing the space.

“Not every Korean food is spicy,” Lee laughed. “We have non-spicy food, and we have vegetarian dishes as well.”

Korean Dad’s specialties regularly sell out, but there were reports that the restaurant was about to close. As it turns out, rumors of its imminent folding were greatly exaggerated. In fact, Lee soon relaunched the restaurant in a new format of an incubator kitchen. Currently, his Korean Dad building shares space and facilities with a handful of other restaurants.

Korean Dad’s current line-up of rotating daily tenants run the gastronomic global gamut. Korean Dad holds court on Tuesday, but on Wednesday it’s Edelweiss Cafe, featuring Hungarian, Jewish, and

KOREAN DAD’S CURRENT LINEUP OF

DAILY

RUN THE GASTRONOMIC GLOBAL GAMUT.

German cuisine; Thursday, it’s African Cuisine; Friday, Kusina, with Filipino cuisine; Saturday, Lilia’s Cuban Cafe; and Sunday, Ca C’est Bon with Louisiana Cajun. In the future, Lee looks forward to Korean Dad diversifying its offerings even more to include baristas and bakers.

Some businesses follow a model similar to Lee’s, in that they are running restaurants purely as a hobby and are content to operate them on a small scale. And Korean Dad appropriately serves in parental capacity.

“Korean Dad functions as a ‘teaching restaurant,’” Lee explained. “We help new owners start their restaurants: [everything] from getting food manager certificates to passing health inspections to running marketing campaigns to overall operation techniques, and more.”

It’s a role Lee relishes.

“Over the years I have become a father figure to a number of my former and current students. I believe I can be the father figure who cooks and who cares,” he said.

ROTATING

TENANTS

TAKE TO THE Mountains

HIKE TO STUNNING VIEWS ON THESE MAJESTIC MAINE PEAKS

STORY & PHOTOS BY AISLINN SARNACKI

HIKING UP a rocky slope through a tunnel of evergreen trees, you huff and puff, sweat beading on your brow. Your legs burn, and you’re thinking of stopping for a water break. Then, all of the sudden, the vegetation disappears. You hike above the treeline onto a ridge of exposed granite. With such open views, you can see how far you’ve climbed. Your heart leaps to see wilderness stretched out in all directions, lush forestland broken up by shining lakes and ponds. The sight gives you a boost of energy for that final push to the summit.

Wild blueberry bushes dot the rocky terrain, along with other hardy mountain plants. A warm wind sweeps over the contours of the land. And with each step, you feel yourself draw closer to your goal.

There’s something special about standing atop a mountain. For many people, the desire to reach that pinnacle seems to run bone deep. Hiking mountains feels almost instinctive. It’s rewarding — if a bit exhausting.

Maine is home to hundreds of beautiful mountains that can be explored by public hiking trails. The Appalachian Mountains run right through the state. And along the coast, clusters of granite peaks offer stunning views of the ocean. Maine may not be known for its towering summits, but it has a lot to offer hikers of all skill levels.

Many of Maine’s mountains lie in state parks and lands such as Camden Hills State Park and Baxter State Park. Other celebrated mountains can be found in the state’s sole national park: Acadia National Park. And many peaks have been conserved by nonprofit organizations such as the Appalachian Mountain Club and local land trusts.

The following is a selection of fantastic mountain hikes scattered across Maine, some more challenging and remote than others.

Before embarking on any outdoor adventure, be sure to do your research. Plan and prepare. Safety is the foundation of good time spent outside. Happy hiking!

Aislinn Sarnacki stands at the South Peak of Doubletop Mountain in Baxter State Park.

Rainclouds begin to clear over Great Pond Mountain in Orland. Ledges near the summit of the mountain provide open views of the region.

GREAT POND MOUNTAIN IN ORLAND

MODERATE

Topping off at 1,020 feet above sea level, Great Pond Mountain features open ledges near its summit that offer amazing views of the region. It is the tallest mountain in the 4,300-acre Great Pond Mountain Wildlands, which is owned and managed by the Great Pond Mountain Conservation Trust.

A vast network of trails and multi-use roads thread through the Wildlands. A moderately challenging hiking trail called the Stuart Gross Trail travels to the summit of Great Pond Mountain. Out and back, the hike is about 3 miles.

Access is free. Dogs are permitted on the trails on Great Pond Mountain if on leash. Some areas of the Wildlands are off limits to dogs. For more information, visit greatpondtrust.org.

MOUNT BATTIE IN CAMDEN HILLS STATE PARK

EASY TO MODERATE

This is one of Maine’s most accessible mountains. A 1.5-mile paved auto road leads to the top, allowing access to people with limited mobility. In addition, a few hiking trails explore the mountain’s slopes. Some fairly gradual trails thread through the forest near the auto road, while a steep, 0.5-mile trail zigzags up the mountain’s south side.

Rising just 780 feet above sea level, Mount Battie is one of several peaks located in Camden Hills State Park. Its summit offers an amazing view of the town of Camden and the ocean beyond. In addition, a historic stone tower sits at the top, as well as a plaque honoring the famous poet Edna St. Vincent Millay, whose work was inspired by the location.

Park entry is $4 for adult Maine residents and $6 for non-residents, with a discount for children and seniors. Dogs are permitted if kept on leash. For more information, visit maine.gov/camdenhills.

DOUBLETOP MOUNTAIN IN BAXTER STATE PARK

STRENUOUS

With two distinctive peaks, Doubletop Mountain is one of the many spectacular, challenging hikes in Baxter State Park. It rises 3,488 feet above sea level and features an 8-mile hiking trail that travels up and over the top, then down the other side. Some people hike it out and back, while others park at both trailheads so they can experience the entire trail.

This is a great mountain to hike if preparing for nearby Katahdin, Maine’s tallest mountain. It’s a tad less challenging.

Baxter State Park is home to 215 miles of hiking trails that lead to waterfalls, remote ponds and numerous peaks. To enter the park, you must register at one of two gatehouses. Day use is free for Maine residents. For non-residents, it’s $16 per day or $42 per season. Dogs are not permitted.

For more information, visit baxterstatepark.org.

The rocky ridge to the South Peak of Doubletop Mountain is seen from the North Peak in Baxter State Park.

A scenic wooden bridge is located not far from the trailhead of the Stuart Gross Path on Great Pond Mountain.

A bright orange mushroom stands out against the dark forest floor on Doubletop Mountain.

A slightly crooked sign marks Avery Peak of Bigelow Mountain. The sign provides hikers with information about various trail intersections and important locations in the Bigelow Mountain Range. Below is Flagstaff Lake, the state's largest manmade lake.

BIGELOW MOUNTAIN NEAR STRATTON STRENUOUS

In a vast wilderness area in western Maine, Bigelow Mountain is one of the many peaks traversed by the famous Appalachian Trail. It’s also one of the state’s few 4,000-foot mountains.

Located in the state-owned Bigelow Preserve, which covers 10,540 acres, Bigelow has a long ridgeline with multiple peaks. The tallest is West Peak at 4,145 feet above sea level, and nearby Avery Peak is 4,088. You could hike up to just one of the peaks, or you could visit multiple peaks. Intersecting trails in the preserve provide several options, but all hikes are lengthy. For example, to Avery Peak and back is about 10 miles. Many people choose to make it into a two-day trek, camping out at a backcountry campsite along the way. Access is free. Dogs are permitted. For more information, maine.gov/bigelowpreserve.

SARGENT MOUNTAIN IN ACADIA NATIONAL PARK MODERATE TO STRENUOUS

Of the many mountains to hike in Acadia National Park, Sargent offers some of the most stunning open terrain near its top. It’s the park’s second tallest mountain, rising 1,373 feet above sea level. (Cadillac Mountain is the tallest at 1,529 feet.) Hikers are rewarded with open views for much of the hike. And in the low-lying vegetation near the summit, keep an eye out for bright wood lilies, which blossom in July and August.

A number of intersecting trails explore the slopes of Sargent. I suggest using a detailed park trail map to plan your route and track your progress during the hike. Routes that visit the summit vary in length, with the shortest (via the steep Maple Spring and Grandgent trails) being about 3.5 miles, out and back.

Acadia is home to more than 150 miles of trails that vary in difficulty from wheelchair-accessible coastal trails to strenuous mountain trails like those on Sargent. A park pass ($35 for a private vehicle) is required for entry. Dogs are permitted on Sargent and most other trails in the park. However, dogs must be kept on leash (no longer than 6 feet) at all times, and some trails and beaches are closed to them.

For more information and to purchase a park pass online, visit nps.gov/acad.

AISLINN SARNACKI is a columnist for the Bangor Metro and a registered Maine Guide. An expert on the Maine outdoors, she’s the author of the guidebooks “Dog-Friendly Hikes in Maine,” “Maine Hikes Off the Beaten Path” and “Family Friendly Hikes in Maine.” Follow her adventures at bangordailynews.com/outdoors. You can also find her @mainenaturehikes on Instagram and @1minhikegirl on Facebook and Twitter.

The foundations of an old fire tower sit near Avery Peak on Bigelow Mountain.

The bright petals of a wood lily stand out against the greenery atop Sargent Mountain in Acadia National Park.

Rock piles called cairns mark the South Ridge Trail up Sargent Mountain in Acadia National Park.

KITCHEN Refresh

IS IT TIME TO REVAMP YOUR KITCHEN? LOCAL EXPERTS SHARE TIPS AND TRENDS

BY AMY ALLEN

With so much time and energy spent in your kitchen every day, you want it to be a pleasant, functional, and inspiring space to work in that reflects your style. If it’s time for a remodel and you’re feeling overwhelmed by choices and wondering what trends will stand the test of time, let local experts help guide you. Atlantic Designs owner/designer JC Cousins and Carly LePage, showroom manager for Frank Webb Home in Bangor and Ellsworth, shared the following pointers to steer you toward the perfect kitchen.

I KNOW MY KITCHEN IS OUTDATED. WHAT’S MY FIRST STEP TO START UPDATING?

JC: Consult a kitchen designer and save yourself time and possible frustration. There are many ways to update your kitchen, from a simple swap of hardware and countertops, adding a modern tile backsplash. Or in some kitchens, it makes sense to start with new cabinetry to get a true update. A designer will be able

to give you ideas based on your budget. Bring pictures in with you and have an idea of what your budget may look like. The best part? Going into a design studio to fact-find is often free help from a professional and should be a fun and helpful experience.

ARE THERE ANY “HARD RULES” TO FOLLOW FOR A KITCHEN REDESIGN?

JC: Great question! The hard rule of the past involved what is called the “working triangle.” While this is still a good guideline, it does not fit most kitchens of today. Today, a kitchen is used differently from family to family. Some have a single cook and cleaner who needs the working triangle to be as efficient as possible. Others may have someone who loves to prep and clean while someone else is working at the range. There are a few hard rules that are important and a good designer can help you avoid the pitfalls that can occur by placing something in the wrong spot, or not planning to meet local building codes.

PHOTOS: MICHAEL, TOR GILJE, IRIANA SHIYAN/ADOBE STOCK

WHAT FINISHES AND MATERIALS ARE POPULAR RIGHT NOW, AND WHICH WILL STAND THE TEST OF TIME?

CL: Chrome is a classic and versatile finish, is easy to clean and maintain. It also complements numerous kitchen decor styles. Stainless steel is a popular choice for kitchen faucets. Stainless steel is durable, long-lasting, and corrosion and rust resistant. It is also easy to clean and maintain. Matte black is another popular choice. Modern and sleek, matte black finish adds a touch of elegance to any kitchen. Like the other finishes listed above, it is easy to clean and maintain, thus making it practical for kitchen faucets.

ARE FARMHOUSE SINKS STILL POPULAR OR ARE PEOPLE MOVING BACK TO MORE TRADITIONAL UNDERMOUNT OPTIONS?

CL: Farmhouse kitchen sinks have been and remain popular with homeowners. Their traditional design, functionality, and look — classic, rustic, or vintage — keep them at

the forefront of homeowner selection. They are known for their large size and deep basin. This makes them ideal for washing large pots and pans. They also provide class and style to a kitchen thanks to their unique apron-front design.

Farmhouse sinks come in a variety of materials, including porcelain, stainless steel, copper, and cast iron. They have multiple install options, like undermount or top-mount sink, depending on homeowner desire and kitchen design.

WHAT ARE SOME OTHER SINK AND FAUCET TRENDS YOU’RE SEEING?

CL: Current trends in sinks and faucets focus on three areas: functionality, hygiene, and style. Popular choices for modern kitchens and bathrooms include touchless and smart faucets, integrated sink and countertop units, matte black finishes and farmhouse sinks.

Large single-bowl sinks are ideal for washing large pots and pans because of their size and depth. They come in a range of materials, including stainless steel, fireclay, and granite composite. And many kitchen sinks now come with built-in accessories like cutting boards, colanders, and drying racks. They’re designed to fit with the sink, making them easy to use and store. They also allow users to prep and clean food at the sink, thus maximizing counter space.

Hands-free faucets are also trending. Thanks to their motion sensors, touchless faucets turn on and off with a wave of the hand, which is more hygienic than traditional hand-operated faucets. Busy cooks who need to keep their hands clean during food preparation find this feature to be a real time saver. These faucets can be controlled with a smartphone app that allows users to adjust water temperature and flow rate and even program specific settings for different tasks, like filling a pot or washing dishes.

HOW CAN I BALANCE FUNCTION WITH STYLE?

JC: This question is a favorite of mine. As a designer, I like to make sure the kitchen is as beautiful as it is

AS A DESIGNER, I LIKE TO MAKE SURE THE KITCHEN IS AS BEAUTIFUL AS IT IS FUNCTIONAL. THIS MOST OFTEN HAPPENS WHEN YOU ALLOW AN EXPERIENCED DESIGNER TO COME UP WITH THE BEST PLAN FOR THE SPACE.

PHOTOS: ALDECA PRODUCTIONS, BMAK/ADOBE STOCK

functional. This most often happens when you allow an experienced designer to come up with the best plan for the space. It gives us a chance to use some creativity and place items where they will be the most functional. Sometimes you have to move an appliance away from an area it has been sitting in for 30 years or more to achieve the balance, but allowing a designer freedom to show you something different or better will go a long way to achieving the balance you desire.

ARE THERE ANY CURRENT TRENDS YOU CAUTION CUSTOMERS AGAINST?

CL: Customers should consult a professional to ensure the design is practical and functional for their needs. Here are five trends customers need to be wary of:

• Open Shelving: It looks great but isn’t practical for everyone. Dishes and cookware collect dust, grease, and grime, making them harder to clean. Open shelving also requires regular organization to keep everything neat and visually appealing.

• High-Gloss Cabinets: Maintenance is a challenge with these. Fingerprints, smudges, and scratches are more easily visible than matte finishes.

• Over-the-Range Microwaves: Despite saving counter space, they aren’t totally practical. Reaching the back of the stovetop for cleaning can be a challenge. The microwave's exhaust fan may not be as effective as a range hood.

• Kitchen Islands: While trendy, they aren’t suitable for every kitchen. Small kitchens will feel cramped and cluttered with an island.

• Industrial-Style Kitchens: These aren’t the most comfortable space for cooking and eating. The materials can feel cold and harsh while the design can lack coziness and warmth.

If you’re ready to get started on your new kitchen, consult a professional like those at Atlantic Designs in Holden (kitchensbyad.com), or visit a kitchen showroom, like Frank Webb Home (frankwebb.com) in Bangor and Ellsworth for inspiration.

FUN WITH Fungi

oyster

BECOME A MAINE MYCOPHILE BY GROWING OR FORAGING YOUR OWN MUSHROOMS

BY SARAH COTTRELL

ou’re not alone if you’ve noticed that mushrooms are featured everywhere, from foodie blogs to dedicated foraging groups on Facebook. According to Produce Business, an international newsletter for produce grocers, mushrooms have catapulted in popularity in recent years and are expected to bloom into an $86.5 billion industry by 2027. And with all the incredible varieties available at the grocery store, you might ask yourself if mushrooms could be easy to grow at home. The answer is a resounding yes!

Mushrooms are fungi that serve a vital function as decomposers in healthy forests, which means they break down organic matter like fallen trees, dead plants, leaves, etc. Not all mushrooms are edible; some are deadly to consume or even touch. But trying your hand at cultivation can be hugely rewarding for the mushrooms that are safe to eat. Growing mushrooms can be a unique and fun way for backyard gardeners to blend mushroom foraging and cultivation.

TYPES OF MUSHROOMS

“Maine is abundant with wild mushrooms and doesn’t get the credit it deserves compared to the Pacific Northwest and other places,” said Chris Kucsma, a formally educated herbalist and owner and CEO of Agaric Alchemy LLC.

Kucsma is a co-founder and admin for a popular Facebook group called Maine Mushroom, where he and other enthusiastic mycophiles share resources and education on how to forage and enjoy mushrooms safely.

A few great starter mushrooms for backyard gardeners include oyster, shiitake, pioppino, and lion’s mane. Each of these can be grown in Maine.

HOW TO GET STARTED

Mushrooms can grow inside or outside, depending on what time of year

you begin and your harvest goals. A straightforward method is to build a mushroom bed by creating a space in your yard and layering it with wood chips, straw, and mushroom spawn (similar to seeds). Each variety of mushroom may like a specific environment in its bed, so be sure to Google how to build a mushroom bed based on the type you plan to grow.

For those who want to try mushroom growing without a dedicated space in their yard, you can also buy a kit that you can grow indoors.

“For basic and easy mushroom growing, it can be as easy as buying a pre-colonized ‘ready to fruit’ kit, which can be as simple as putting a small box on your counter, opening it up, and cutting a small hole to let air in and force the mushrooms to grow from that,” Kucsma said. “I’ve been selling lion’s mane grow kits and had plenty of people set them in a pie plate or Tupperware container on their kitchen counter and a month later have a nice 2- to 3-pound lion’s mane ready to cook.”

FORAGING IN THE WILD

A fantastic way to get up close and personal with how and when mushrooms grow is to seek them out in the wild. A bit of caution, though. Only touch or eat something you find in the woods if you know with certainty what it is.

“Make sure you are 100 percent on the identification of any wild mushroom before considering it as edible, as some have poisonous look-alikes that need to be avoided,” Kucsma said. “We have the Jack-o’-lantern mushroom (Omphalotus illudens), which is highly toxic and can be confused with the Golden Chanterelle (Cantharellus cibarius group), [which is] a popular edible species.

“We also have Galerina marginata, which is commonly known as the ‘funeral bell’ mushroom and can be confused with the choice edible Enoki (Flammulina velutipes). Both grow here in similar environments on dead or dying hardwood trees and stumps.”

To learn more about growing and foraging mushrooms in Maine, check out Kucsma’s Facebook group, Maine Mushrooms, or visit your local library.

MYCOPHILE: A MUSHROOM DEVOTEE, PARTICULARLY INTERESTED IN HUNTING WILD, EDIBLE MUSHROOMS

PHOTO: FEDOROVACZ/ ADOBE STOCK

SMART Money Moves

FINANCIAL STRATEGIES THAT CAN HELP SENIORS GROW THEIR MONEY

COURTESY OF METRO CREATIVE

Investing is often portrayed as something people need not worry about after retirement. The theory that people should avoid risk as they approach and reach retirement age makes sense, as the unknown of investing can expose aging individuals to losses that compromise their ability to live comfortably on fixed incomes. Though conventional wisdom regarding financial risk and aging still makes sense, the effects of inflation over the last year-plus have highlighted how important it can be for seniors to keep growing their money even after they retire. Fortunately, various strategies can help seniors grow their money without exposing them to considerable risk.

LOOK INTO HIGH-YIELD SAVINGS ACCOUNTS.

Interest on savings accounts was once a great way for individuals to grow their money. But interest rates on standard, no-minimum-balance accounts are now so low that the growth in interest is negligible. However, individuals with sizable savings, such as seniors, can explore high-yield savings accounts. High-yield savings accounts offer much higher interest rates than standard accounts. The rules governing eligibility to open such accounts differ between financial institutions, but many mandate that account holders have high minimum balances, typically in the neighborhood of $250,000. So long as account holders maintain that minimum balance, they can accrue penalty-free interest without exposing their money to the risks of the market.

CONSIDER OTHER EXCLUSIVE BANK ACCOUNTS.

High-yield savings accounts are not the only way seniors’ banks may be able to help grow their money without necessarily taking on market-related risk. Some banks offer perks like a dedicated client advisor who can work with seniors as they navigate life changes, including retirement.

CONSIDER LOW-RISK INVESTMENTS.

Risk aversion is not the same thing as risk avoidance. It’s wise for seniors to be averse to risk, but they can still consider low-risk investments like short-term bonds as a means to growing their money in retirement. Low-risk investments can be vulnerable to inflation, not unlike money sitting in a savings account. However, certain short-term bonds, such as Treasury Inflation-Protected Securities, are designed to mirror inflation, which makes them an option worthy of consideration for seniors who have been concerned by the ways inflation has affected their financial status in recent years. According to the Department of the Treasury, the principal of a TIPS can go up or down over its term. When the bond reaches maturity, if the principal is higher than the original amount, bond holders get the increased amount. If the principal is lower at maturity, bond holders still get the original amount.

Seniors looking to grow their money after retirement can consider a host of options that can make them less vulnerable to inflation. Talk to a financial advisor for more details.

2023 best RESTAURANTS

You Voted!

AND THE RESULTS ARE IN...

TURN THE PAGE TO DISCOVER WHO'S TAKING HOME THE TOP HONORS THIS YEAR!

PLUS, WE'RE SERVING UP IDEAS ON WHERE TO GO BEFORE YOUR NEXT WATERFRONT CONCERT AND DISHING ON SOME LOCAL GRUB WORTH THE DRIVE . AND BECAUSE WE LIKE TO DO OUR OWN DELICIOUS RESEARCH, WE'RE SHARING A FEW OF OUR STAFF RECOMMENDATIONS TOO!

So Many Close Calls!

WITH TONS OF TASTY LOCAL DINING OPTIONS AND ONLY ONE WINNER PER CATEGORY, WE'RE SHARING ALL THE CLOSE CALLS!

close calls

BEST TAKE-OUT BANGOR

1ST: HARVEST MOON

2ND: THE LOBSTAH BUOY

3RD: ANGELO'S PIZZERIA

4TH: MOE'S ORIGINAL BBQ

Grab a Bite BEFORE THE CONCERT

HEADED TO A WATERFRONT CONCERT?

THERE ARE TONS OF NEARBY EATERIES. HERE ARE A FEW IDEAS ON WHERE TO GRAB GRUB IN GREATER BANGOR.

BY MARISSA DONOVAN

Themain attractions of summer in Bangor are the concerts along our beautiful waterfront. Before the gates part and the opening act walks on stage, take a seat and dine at one of the nearby restaurant options to fuel up before the big show.

QUEEN CITY CINEMA CLUB IN BANGOR

Movie geeks and arcade game fanatics will surely appreciate what Queen City Cinema Club has to offer. Test your knowledge of movie scenes while sitting at the photo collage-covered bar top. Or challenge your friend to a game of Street Fighter and other arcade favorites. Their eclectic menu is a blend of carnival and midnight food cravings, such as homemade donuts, hot dogs, pizzas, and more. Their take on a steak-and-cheese sandwich with fried green tomatoes between a generous, cheesy portion of shaved steak on toasted bread is one sandwich I catch myself daydreaming about.

MAD KAT AND COMPANY IN BREWER

If you’re the type to turn your car ride to the concert into a grand encore musical performance, you will fit in at Mad Kat and Company. Scan the walls for posters of some of your favorite music acts, and enjoy the bar top covered with vinyl records. My favorite is The White Wedding. The crispy chicken tenders and bacon that makes it easy to devour before the check comes. Concert attendees can get 10 percent off their food when providing a concert ticket the day of the show. If you didn’t get your fill of singing your heart out during the show, make sure to save your voice for one of their jampacked Karaoke nights.

SMOKE & STEEL IN BANGOR

Smoke & Steel is serving up southern-style BBQ that will get you hyped for any country or rock show. Channel your inner Paul Bunyan with axe throwing, or get your rainbow collection of daubers ready for a game of Singo — a fun game of Bingo that uses songs instead of numbers. Their Southern Peach Tea is a thirst quenching summer staple that is refreshing, even without bourbon.

MASON’S BREWING COMPANY IN BREWER

At Mason’s Brewing Company, the Best Damn Pepperoni Pie and Brew Haus Fries are menu items worth sharing with the table. The small luxuries of Mason’s outdoor seating are the summer sunsets on the Brewer waterfront, with the Waterfront Concert stage just across the river, and the possibility of seeing an adorable puppy during your meal. Plus, it’s an obvious choice for anyone who loves Maine craft beer.

SEASONS IN BANGOR

Seasons restaurant is just a hop, skip, and a jump to the Maine Savings Amphitheater. Their familyfriendly sports bar atmosphere is great if you’re attending a concert with a group of friends. The Season’s Nachos are delicious, with hot, pulled roast chicken, a melted cheddar cheese blend, and fresh house-made pico de gallo. Make sure to reserve a table in advance to ensure a tasty meal and a convenient walk to the venue.

KOSTA’S IN BREWER

With a mix of Mediterranean and American comfort food, Kosta’s Restaurant and Bar has a little bit of everything for everyone. On a sunny day, snag a table on their outdoor patio and play their Giant Jenga while waiting for an authentic Greek gyro with a side of sweet potato fries. If you’re braving a rainy concert night in a plastic poncho, warm up indoors with a plate of their Buffalo Chicken Mac N' Cheese. Scroll through their Facebook page to see when their next Tipsy Trivia is to make the most of your summer fun.

PHOTOS: HODA BOGDAN, OKKIJAN2010/ADOBE STOCK

close calls

INTERNATIONAL DOWN EAST

1ST: MANNY'S GREEK GRILL

2ND: SERENDIB

3RD: SHINBASHI

4TH: SIAM SKY

staff recommendations

TASTY SPOTS WORTH THE DRIVE...

THE MILL YARD in Danforth

BY KATIE SMITH

IF YOU ARE EVER HEADED to East Grand Lake, Deering Lake, or simply passing through Danforth, you must stop at the Mill Yard located on 162 Houlton Road. What looks like an everyday gas station is actually one of my favorite places to eat. Not only does the Mill Yard offer scratch-made bread, large subs, delicious pizza, and perfect french fries, their dessert cooler is always chalk full of homemade sweets. It’s the perfect spot to meet for breakfast and devour one of their amazing egg dishes or oversized muffins. And if you can’t dine in, make sure you place a phone order for takeout, fill up the cooler with ice, and grab a soft serve ice cream cone on your way out.

MÉ LON TOGO in Rockland

BY JOANNA O'LEARY

close calls

BEST DATE NIGHT

BANGOR

1ST: TIMBER

2ND: THE TARRATINE

3RD: KOBE NINJA HOUSE

4TH: 11 CENTRAL

close calls

BEST BAKERY

GREATER BANGOR

1ST: SWEET CHEEKS BAKERY

2ND: GOSSELIN'S BAKERY

3RD: GOVERNOR'S

4TH: NEST

JORDAN BENISSAN IS INTRODUCING Mainers to a different type of coastal cuisine. Benissan, who originally hails from the nation of Togo in West Africa, is the chef and owner of Mé Lon Togo, whose name appropriately translates to “I Love Togo.” And the consensus among patrons of this unique restaurant is that Togo indeed deserves such adoration for its culinary traditions, so excellently and painstakingly executed by Benissan.

Educator-turned-entrepreneur Benissan immigrated in the 1990s to the United States, where he initially was employed as a music teacher at Colby College. Nostalgia for his native cuisine prompted him to start hosting West African-themed dinner parties in his home, and these fêtes ultimately became popups for the prototype of his first location of Mé Lon Togo in Searsport.

Like Benissan himself, Mé Lon Togo fought hard to find its footing. Fate intervened in the form of fellow local restaurateurs and social media food influencer Jake Cryan, who channeled their good faith in Benissan’s gastronomic mission into launching a crowdfunding campaign to keep the restaurant in business. Mé Lon Togo, now in Rockland, attracts foodie pilgrims from all over New England eager to sample the unique menu, pairing classic European bistro staples alongside West African specialities. Standouts include gusi dessi (a hearty aromatic stew made from sweet potatoes, celery, melon seeds, eggplant, zucchini, plantains, and mushroom), robust and rich monkfish osso buco, and gari fotu (grits garnished with a tomato-based broth, ground prawns, and a fried egg).

The positive national and local press and steady patronage have allowed Benissan not only to enjoy more commercial security but also enabled him to expand Mé Lon Togo’s culinary program to include wine dinners. This September, the restaurant is collaborating with winemaker Tinashe Nyamudoka of Kumusha Wines to host a curated tasting menu paired with varietals from the South African vintner. Such events, as well as Benissan’s insatiable drive to spread the gospel of the glorious foodstuffs of West Africa, render Mé Lon Togo an exciting, ever-evolving destination eating establishment and one that should be on every Mainer’s bucket list itinerary.

2023 best RESTAURANTS Bangor

AND THE WINNERS FOR BANGOR ARE ...

BEST BAKERY

FRANK’S BAKE SHOP

199 STATE ST, BANGOR FRANKSBAKERY.COM

BEST BAR

TIMBER

22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM

BEST DATE NIGHT RESTAURANT

TIMBER

22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM

BEST DATE BEST OUTDOOR SEATING

SEA DOG BREWING COMPANY

26 FRONT ST, BANGOR SEADOGBREWING.COM

BEST PLACE TO TAKE OUT-OF-TOWNERS

TIMBER

22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM

BEST TAKE-OUT

HARVEST MOON DELI

72 COLUMBIA ST, BANGOR

366 GRIFFIN ROAD, BANGOR

1018 STILLWATER AVE, BANGOR HARVESTMOONDELI.COM

BEST BREAKFAST & BRUNCH

BAGEL CENTRAL

33 CENTRAL ST, BANGOR BAGELCENTRALBANGOR.COM

BEST BURGER

FIVE GUYS

878 STILLWATER AVE, BANGOR FIVEGUYS.COM

BEST CHINESE FOOD

ORIENTAL JADE

320 BANGOR MALL BLVD, BANGOR ORIENTALJADE.COM

BEST COCKTAIL

TIMBER

22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM

BEST COFFEE SHOP

BAGEL CENTRAL

33 CENTRAL ST, BANGOR BAGELCENTRALBANGOR.COM

BEST CRAFT BREWERY

GEAGHAN’S PUB & CRAFT BREWERY

570 MAIN ST, BANGOR G EAGHANS.COM

BEST FAMILYFRIENDLY EATERY

CHASE'S FAMILY RESTAURANT & HIDE-AWAY LOUNGE

1575 HAMMOND ST, BANGOR CHASESFAMILYRESTAURANT.COM

BEST FOOD TRUCK

THE LOBSTAH BUOY

268 ODLIN RD, BANGOR

FRENCH FRIES

FIVE GUYS

878 STILLWATER AVE, BANGOR FIVEGUYS.COM

BEST ICE CREAM

GIFFORD’S FAMOUS ICE CREAM

1109 BROADWAY, BANGOR GIFFORDSICECREAM.COM

BEST MEXICAN LAS PALAPAS

8 BANGOR MALL BLVD, BANGOR LASPALAPASBANGORME.COM

BEST

close calls

BEST BAR BANGOR

1ST: TIMBER

2ND: GEAGHAN'S PUB & CRAFT BREWERY

3RD: PADDY MURPHY'S

close calls

FAMILY-FRIENDLY BANGOR

1ST: CHASE'S FAMILY RESTAURANT

2ND: HERO'S SPORTS GRILL

3RD: DYSART'S (BROADWAY)

4TH: GEAGHAN'S PUB

close calls

BEST

BEST

BEST SUSHI

BANGOR

1ST: GREEN TEA

2ND: ICHIBAN

3RD: KOBE NINJA HOUSE

4TH: ORIENTAL JADE

BEST

GEAGHAN’S

PHOTO: © LESZEK CZERWONKA/ADOBE STOCK

close calls

close calls

BEST DATE NIGHT

GREATER BANGOR

1ST: MASON'S BREWING CO.

2ND: LUCERNE INN

3RD: KANU

4TH: HIGH TIDE

close calls

CRAFT BREWERY

GREATER BANGOR

1ST: MASON'S BREWING CO.

2ND: ORONO BREWING CO.

PHOTO: SHOWCAKEADOBE STOCK

2023 best RESTAURANTS

DOWN East

THE WINNERS FOR DOWN EAST ARE

BEST BAKERY

MOMO'S CHEESECAKES

471 MAIN ST, ELLSWORTH MOMOSCHEESECAKES.COM

BEST BAR

PROVENDER KITCHEN + BAR

112 MAIN ST, ELLSWORTH EATPROVENDER.COM

BEST DATE NIGHT RESTAURANT

PROVENDER KITCHEN + BAR

BEST BREAKFAST

SYLVIA'S CAFE

248 STATE ST, ELLSWORTH SYLVIASCAFE.NET

close calls

BEST BAR

DOWN EAST

1ST: PROVENDER KITCHEN & BAR

2ND: THE PICKLED WRINKLE

3RD: GEDDY'S

4TH: SIDE STREET CAFE

BEST BURGER

PROVENDER KITCHEN + BAR

112 MAIN ST, ELLSWORTH EATPROVENDER.COM

BEST COCKTAIL

PROVENDER KITCHEN + BAR

BEST COFFEE SHOP

44 NORTH COFFEE

7 MAIN STREET, DEER ISLE 44NORTHCOFFEE.COM

BEST CRAFT BREWERY

FOGTOWN BREWING COMPANY

25 PINE ST, ELLSWORTH

33 COTTAGE ST, BAR HARBOR FOGTOWNBREWING.COM

BEST FAMILYFRIENDLY EATERY

PAT'S PIZZA (ELLSWORTH)

396 HIGH ST, ELLSWORTH ELLSWORTHPATSPIZZA.COM

BEST ICE CREAM

PUGNUTS ICE CREAM SHOP

1276 ME-172, SURRY PUGNUTS.COM

...

BEST INTERNATIONAL MANNY’S GREEK GRILL

248 STATE ST, ELLSWORTH

BEST MEXICAN

86 THIS!

125 MAIN ST, ELLSWORTH 86THISMAINE.COM

BEST OVERALL EXPERIENCE

PROVENDER KITCHEN + BAR

BEST PIZZA

DRAGONFIRE

248 STATE ST, ELLSWORTH DRAGONFIREPIZZA.ME

BEST SANDWICH

86 THIS!

125 MAIN ST, ELLSWORTH 86THISMAINE.COM

BEST SEAFOOD

UNION RIVER LOBSTER POT

8 SOUTH ST, ELLSWORTH LOBSTERPOT.COM

PHOTO: MIZINA/ADOBE STOCK

2023 best

staff recommendations

HAVE YOU TRIED...

AIRLINE BREWERY in Amherst

VASQUEZ MEXICAN TAKEOUT in Milbridge

One of my favorite restaurants in the Down East neck of the woods is Vasquez Mexican Takeout in Milbridge. I love them for lots of reasons. 1. They make their own tortillas. 2. They make proper tamales. 3. They make tres leches cake, conchas, and horchata. 4. There is usually good music blasting from the speakers. 5. It’s the best Mexican food you’ll find north of Portland. I know that’s not saying much if you’re from the western U.S. or actual Mexico, but trust me. It’s very good. It’s located on Route 1 in downtown Milbridge. Make a point of going there this summer.

— EMILY BURNHAM

NOCTURNEM DRAFT HAUS in Bangor

My husband and I no longer ask each other where we should go when date night rolls around. We head straight to Nocturnem in downtown Bangor to peruse the ever-changing draft list full of tasty Maine (and beyond) brews and see what’s new on the food menu. There’s nothing on the menu I wouldn’t recommend (or haven’t tried). The burgers are outstanding, the wings are charred and perfectly salty, and the weekly taco special can’t be beat. Plus, local drag queen favorite Priscilla Poppycocks occasionally pops in for a ridiculously fun game of bingo. What more could you want out of date night?

— AMY ALLEN

We love Airline Brewery in Amherst. You’ll find freshly brewed local beer, and the service is great. They are friendly, efficient, and remember your name. The atmosphere is casual and fun, with activities such as trivia night and periodic special events for members of their mug club. The menu is small but varied, with a great seasonal Sunday brunch and daily specials. Be sure to try the fried pickle chips for an appetizer and the fish and chips for an entrée.

— LAURIE CATES

BREWSTER'S FINE FOOD AND DRINK in Brewer

Hands down the best wings in the state of Maine. Their signature sauce can't be topped, and the staff makes you feel at home.

— FRED STEWART

QUEEN CITY CINEMA CLUB in Bangor

My pick is Queen City Cinema Club in downtown Bangor. The nachos are incredible and massive, and their cocktail menu is super fun and creative. Plus: pinball!

— EMILY BURNHAM

THE DAIRY PORT in Bucksport

One of my favorite places for soft serve is on Main Street in Bucksport. The Dairy Port has a very friendly staff that is quick to give you ice cream that you’ve been daydreaming about all winter long. You can also take your ice cream down to the Bucksport waterfront and watch the boats sail by on the water. Some of my favorite flavors are their Cinnamon Toast Crunch, Black Raspberry Swirl, and their Pumpkin soft serve, which is a special treat they offer at the end of their season. The Dairy Port’s Facebook page also has a monthly calendar of what flavor they will be offering each day. I will definitely be trying their new Nutella soft serve and whatever flavors they come up with next!

— MARISSA DONOVAN

close calls

BEST COCKTAIL

GREATER BANGOR

1ST: MASON'S BREWING CO.

2ND: MARGARITA'S

3RD: WOODMAN'S

4TH: HIGH TIDE

close calls

BEST BAR DOWN EAST

1ST: FOGTOWN BREWING CO.

2ND: AIRLINE BREWING CO.

3RD: ATLANTIC BREWING CO.

PHOTO: BRENT HOFACKER /ADOBE STOCK

Worth the drive...

TODDY POND FARM in Monroe

BY SARAH COTTRELL

THERE IS no short supply of excellent summer dining options in Maine. But for those looking for a memorable, offthe-beaten-path experience, Toddy Pond Farm in Monroe is a perfect spot.

This 500+ acre family farm gently sprawls around the village of Monroe. Visitors can enjoy breathtaking views, including forests, wetlands, pastures, and even the shoreline of Toddy Pond, before enjoying an authentic farm-totable dining experience.

The farm can hold up to 120 guests at a time, but if you want to pop in, you'll have to plan ahead and buy tickets online, because seats fill up too fast for the folks at Toddy Pond Farm to accept walk-ins. You can dine inside their stunning barn or outside gathered around a fire while enjoying live, local music. And while you wait for your food, visit with the goats, pigs, and chickens who call the farm home.

The ingredients for all the handcrafted meals are sourced directly from the farm and include pasture-raised pork, lamb, beef, and an assortment of fresh, inseason vegetables. If that isn't enchanting enough, diners can also look forward to handmade bread and pizzas made onsite that pair wonderfully with the assortment of local craft beers, ciders, and wines.

Visit toddypondfarm.com to reserve your spot this summer.

2023 best RESTAURANTS

Midcoast

AND THE WINNERS FOR THE MIDCOAST ARE ...

BEST BAKERY

BELL THE CAT

15 BELMONT AVE, BELFAST BELLTHECATINC.COM

BEST BAR

ROLLIE’S BAR & GRILL

37 MAIN ST, BELFAST ROLLIESMAINE.COM

BEST DATE NIGHT RESTAURANT

DELVINO’S 52 MAIN ST, BELFAST DELVINOS.COM

BEST OUTDOOR SEATING

YOUNG’S LOBSTER POUND

4 MITCHELL ST, BELFAST YOUNGSLOBSTERPOUND.WEBS.COM

BEST PLACE TO TAKE OUT-OF-TOWNERS

YOUNG’S LOBSTER POUND

BEST BREAKFAST RALPH’S CAFE

12 PURPLE HEART HWY, BROOKS FACEBOOK.COM/EATATRALPHS

BEST BURGER

ROLLIE’S BAR & GRILL

37 MAIN ST, BELFAST ROLLIESMAINE.COM

BEST COCKTAIL HEY SAILOR!

25 E MAIN ST, SEARSPORT HEYSAILORHEY.COM

BEST COFFEE SHOP

BELL THE CAT

15 BELMONT AVE, BELFAST BELLTHECATINC.COM

BEST CRAFT BREWERY

BELFAST BAY BREWING

BELFAST, MAINE WWW.BELFASTBAYBREWING.COM

BEST FAMILYFRIENDLY EATERY

BELL THE CAT

15 BELMONT AVE, BELFAST BELLTHECATINC.COM

BEST FOOD TRUCK

WASSES HOT DOGS

RENY'S PLAZA, BELFAST

BEST ICE CREAM

STONE FOX FARM CREAMERY

398 EAST MAIN ST, SEARSPORT STONEFOXFARMCREAMERY.COM

BEST OVERALL EXPERIENCE

DELVINO’S

52 MAIN ST, BELFAST DELVINOS.COM

BEST PIZZA

ALEXIA’S PIZZA

93 MAIN ST, BELFAST

BEST SANDWICH

BELL THE CAT

15 BELMONT AVE, BELFAST BELLTHECATINC.COM

BEST SEAFOOD

YOUNG’S LOBSTER POUND

4 MITCHELL ST, BELFAST YOUNGSLOBSTERPOUND.WEBS.COM

PHOTO: ALEXANDER RATHS/ ADOBE STOCK

close calls

BEST PIZZA

MIDCOAST

1ST: ALEXIA'S PIZZA

2ND: LINCOLNVILLE GENERAL STORE

3RD: CAMDEN HOUSE OF PIZZA

close calls

BEST DATE NIGHT

MIDCOAST

1ST: DELVINO'S

2ND: THE LOST KITCHEN

3RD: PRIMO

4TH: RIO’S

close calls

OUTDOOR SEATING

MIDCOAST

1ST: YOUNG'S LOBSTER POUND

2ND: DOCKSIDE FAMILY RESTAURANT

3RD: NAUTILUS

2023

AND THE WINNERS FOR NORTHERN MAINE ARE ...

BEST BAKERY

SADIE’S BAKERY

5 WATER ST, HOULTON

BEST BAR

NORTHERN MAINE BREWING COMPANY

22 MAIN ST, CARIBOU NORTHERNMAINEBREWING COMPANY.COM

BEST DATE NIGHT RESTAURANT

NORTHERN MAINE BREWING COMPANY

22 MAIN ST, CARIBOU

BEST PLACE TO TAKE OUT-OF-TOWNERS

THE RUSTY CRAB

48 MAIN ST, MARS HILL

BEST BREAKFAST

SADIE’S BAKERY

5 WATER ST, HOULTON

BEST CRAFT BREWERY

NORTHERN MAINE BREWING COMPANY

22 MAIN ST, CARIBOU

BEST BURGER

THE RUSTY CRAB

48 MAIN ST, MARS HILL

BEST CHINESE

JADE PALACE

30 SKYWAY DR, CARIBOU

MOST FAMILY-FRIENDLY

THE RUSTY CRAB

48 MAIN ST, MARS HILL

BEST OVERALL EXPERIENCE

THE RUSTY CRAB

48 MAIN ST, MARS HILL

BEST PIZZA

T&S MARKET

209 HODGDON MILLS RD, HODGDON

BEST SANDWICH

SADIE’S BAKERY

5 WATER ST, HOULTON

BEST FOOD TRUCK

THE BUS

VARIOUS LOCATIONS, HOULTON

BEST ICE CREAM

HOULTON FARMS DAIRY LOCATIONS IN HOULTON, PRESQUE ISLE & CARIBOU

HOULTONFARMSDAIRY.COM

BEST POUTINE

NORTHERN MAINE BREWING COMPANY

22 MAIN ST, CARIBOU

close calls

BEST DATE NIGHT

NORTHERN MAINE

1ST: NORTHERN MAINE BREWING COMPANY

2ND: THE VAULT

3RD: LAKEVIEW RESTAURANT

close calls

BEST SANDWICH

NORTHERN MAINE

1ST: SADIE'S BAKERY

2ND: THE SANDWICH SHOP

3RD: CINDY'S SUB SHOP

PHOTO: MOVING MOMENT/ ADOBE STOCK

Blueberries: A MAINE WAY OF LIFE

TART AND TASTY, TINY BLUEBERRIES ARE BIG BUSINESS FOR MAINE

BY CRYSTAL SANDS

When people find out I live in Maine, they always ask me about a few things — our beaches, our forests, lobster, and, of course, blueberries. Maine is the world’s largest producer of wild blueberries, and from children’s books to “u-pick” farms, blueberries are a way of life for many here in the Pine Tree State.

According to the University of Maine Cooperative Extension, wild blueberry production in Maine has increased exponentially in recent decades, as the demand for one of nature’s super fruits, loaded with antioxidants, has been high.

Maine has increased its annual yield of wild blueberries from 20 million pounds in the 1980s to a yield today that reaches somewhere between 70 million and 100 million pounds. Wild blueberries in Maine are big business.

were coming ripe also significantly impacted Maine’s blueberry crops. Farmers without irrigation to their blueberry fields saw a decrease in production, and, in the state of Maine, blueberry production was down overall, with some blueberry farmers reporting losses of between 50 and 60 percent.

WILD BLUEBERRY PRODUCTION IN MAINE HAS INCREASED EXPONENTIALLY IN RECENT DECADES, AS THE DEMAND FOR ONE OF NATURE’S SUPER FRUITS, LOADED WITH ANTIOXIDANTS, HAS BEEN HIGH.

But there is hope for blueberries in our state, even with the challenges climate change presents. UMaine has received and continues to request federal funding to assist blueberry farmers as they adjust to hotter and drier summers. Some farmers have begun to install irrigation systems, and UMaine continues to work with farmers to help them increase soil moisture through a variety of strategies, as well as improve plant resiliency.

Cultivated blueberries are important to Maine’s economy and people, but it’s Maine’s wild blueberries that make Maine so unique for blueberry production. Wild blueberries grow well here, and because wild blueberries have more antioxidants than cultivated blueberries, the demand for wild blueberries can be especially high.

Brittany Young and her husband Seth run The Roost at Wolf Pine Farm in Dedham. Their farm, which has been in Seth’s family for several generations, is a certified organic wild blueberry farm. Last year, Young said, they were very fortunate their wild blueberries were ripe early due to the early heat, which meant their berries were ripe before the drought really impacted blueberry production in Maine. According to Young, they sold out quickly because of a high demand for organic wild blueberries.

Climate change has certainly presented some challenges for blueberry farmers. Last year, Young said, they were processing their blueberries so early that the company helping them process and get the berries out to the public wasn’t fully staffed for blueberry season yet. Higher temperatures in the summer certainly have an impact on when blueberries are ripe for picking here in Maine. A lack of rain last summer as blueberries

These adaptations are important, as blueberries are certainly a key agricultural resource in our state. Brittany Young said the demand for organic wild blueberries from their farm has grown so much that they are looking at new ways to get their blueberries in the hands of the public.

Their farm consists of acres of wild blueberry patches that have been in the family since the 1800s. For 2023, Young said they will be harvesting their biggest patch yet with a plan to harvest 8 to 10 acres of wild blueberries. Some of the blueberries are hand raked and then sent to Merrill Blueberry Farm in Hancock for processing and freezing. Some of the blueberries are handpicked by Young’s family. Those that are handpicked are available for sale by the pint each season.

Young said she and her husband work long hours during blueberry season, but it’s a season they love. Young says her husband is “happiest when he’s working the land.”

BED & BREAKFAST BLUEBERRY MUFFINS WITH CRUMB TOPPING

BY CRYSTAL SANDS

MUFFINS

½ cup of flour

¾ cup of sugar

½ tsp. salt

2 tsp. baking powder

¼ cup olive oil

½ tsp. vanilla

1 egg

Almost ¾ cup of milk

1½ cup of wild blueberries (fresh or frozen)

DIRECTIONS

TOPPING

½ cup light brown sugar

1 3 cup flour

1½ tsp. cinnamon

¼ cup soft or melted butter

In a large bowl, mix together all your dry ingredients for the muffins. Add the wet ingredients, and be careful with the milk. It really does need to be a little less than ¾ cup of milk. After you mix the wet and dry ingredients, fold in your wild blueberries, fresh or frozen, with a spatula. For the topping, mix the sugar, flour, and cinnamon. After you have mixed those well, add ¼ cup of the soft or melted butter. The topping should be crumbling just a bit, so if it’s too moist, you can add a little more brown sugar and flour.

Put your batter into a 12-spot muffin pan and top with your crumb topping. Bake for 15 to 16 minutes at 375 degrees, though you should check often the first time you bake these, as oven times and temperature vary.

She said their older children also chip in and help with the hand picking. The couple have four children, ages 12, 10, 7, and 4. And while the older children are good helpers on the farm, the younger children are “mostly good at eating” their organic wild blueberries.

“The family part of our process is really important to us,” Young said.

And this is one of the best things about blueberries in Maine: Many of our blueberries come from small farms, just like The Roost at Wolf Pine. When we buy blueberries from these farms, we support families.

Blueberry season in Maine usually begins in late July and runs throughout August, though the season may vary according to summer temperatures and rain. During blueberry season, you can find fresh, local blueberries in most grocery stores, but you can also buy directly from farmers at farm

stands and even pick blueberries yourself, making blueberry season a special time for your family as well.

If you are looking for good places to pick blueberries, there are several online resources that provide lists of u-pick blueberry farms here in Maine. Wildblueberries.com provides a list of farms, as well as recipes for blueberries and helpful information about why wild blueberries are so important here in Maine. It’s also a great idea to locate blueberry farms near you and follow their social media pages. This will allow you to keep an eye on the season and know when fresh blueberries are available for sale at stands or for picking.

There is so much to experience in Maine in terms of blueberry season. In addition to picking your own, you can take part in the Maine Wild Blueberry Festival in Machias, which takes place Aug. 18-20

(flip to our Experience Maine event listing for more info), or visit Wild Blueberry Land in Columbia Falls. The Wild Blueberry Festival features vendors and artisans from all over the state and includes a blueberry pie eating contest. Wild Blueberry Land in Columbia Falls features blueberry products and education, and it even includes a Wild Blueberry Heritage Center museum.

Maine’s relationship with wild blueberries goes back 10,000 years, and we have much to celebrate as this delicious and healthy food continues to feed our families and make us smile every summer. Even in the face of climate-change challenges, our blueberry farmers are adapting and working hard to bring blueberries from their families to our families. As Brittany Young points out, “there are challenges, but there are good signs that our efforts to adapt will pay off.”

PHOTOS: (TOP) CHAS53/ADOBE STOCK; (BOTTOM) BDN FILE

A queen bee waits in her cage before she is introduced to a new colony.

THE BUZZ ON BACKYARD BEEKEEPING

RESOURCES, TIPS, AND INSPIRATION TO START YOUR OWN SWEET HIVES

BY KATE BIELINSKI

Beekeeping has become a steadily growing hobby. Between the promise of sweet, golden honey and the critical role bees play in our ecosystem, there is a lot of reward that can come from starting your own colony. However, before diving into this fascinating world, you'll need to invest some time and effort into research, preparation, and finding your footing in the supportive beekeeping community.

GETTING STARTED

Currently amid one of her busiest times of the year, Jennifer Lund is making rounds conducting hive inspections. As the State of Maine Apiarist and Bee Inspector, Lund has seen the best and worst-case scenarios of beekeeping and encourages anyone looking to get started to reach out for advice. She is a valuable resource on good beekeeping practices, sound colony management, and obtaining a hive registration license — a requirement here in Maine.

Since we often see many honeybees thriving in the wild with little human intervention, setting up a hive in your backyard and harvesting fresh honey to your heart’s content may sound like a pretty sweet scenario, but in reality there is more complexity and responsibility when it comes to becoming a beekeeper.

“One of the biggest misconceptions I come across is that beekeeping is easy,” Lund cautioned. “Just like your dog or cat or cattle or poultry, [bees] are living creatures that need us to take care of them.”

Peter Cowin, better known as The Bee Whisperer in Hampden, has decades of experience growing honeybees in New England. He recommends new beekeepers start with at least two hives, which typically house around 10,000 bees to start and can grow up to 30,000 in the summer when the queen is laying eggs. Having two hives gives you a reference point if something seems off in one hive. It also allows you to compensate for colony size issues, as you can carefully transfer bees from one hive to the other to maintain a healthy population.

When you start your new hive, your colony won’t have stored honey, so your bees will need an energy source to build comb, feed the brood, and perform other essential tasks. As a beekeeper, you’ll need

to feed your bees about three to four times a week, giving them sugar syrup until they can build up enough of their own resources: honey.

Knowing when and how much honey to harvest is also key to ensuring the health of your colony and maximizing your honey yield. Generally, here in Maine, late summer or early fall is when most beekeepers get to savor the sweetness of their efforts. The caveat? You have to share with your bees.

Leaving sufficient honey stores for your bees is crucial to their survival in the winter months. Cowin recommends beginning the preparation for Maine’s colder months in midsummer.

“You want to ensure you have plenty of food in the hive — about 50 pounds, depending on your location and the severity of winter — and can also supplement with sugar syrup if needed.”

As part of the winter preparation, in addition to considering insulation options for your hive, Cowin also stresses the importance of treating for mites, which is the most significant threat to managed honeybee colonies.

“Not checking your bees for mites can weaken your hive, eventually causing you to lose it entirely,” he said.

As part of a healthy hive checkup, you’ll want to do an inspection every two to three weeks, looking for signs of a strong, thriving colony, as well as potential issues that may require intervention. You’ll want to assess the honey and pollen stores, ensuring that there is enough food and supplement with sugar syrup if needed. During check-ins, you want to stay vigilant for any indications of pests or diseases, including visible signs of mites or American foulbrood.

While not nearly as common as mites, American foulbrood is far more severe as it is highly contagious among bee colonies.

“When we find [American foulbrood] we have to destroy the equipment and the bees unfortunately,” Lund noted, adding that it can also produce spores that are long-lived, potentially staying on equipment for as many as 80 years. For this reason, Lund and Cowin recommend getting your

PHOTOS: STEVE BOWLER

equipment from a local bee supplier. This ensures you are getting quality equipment right for your particular beekeeping goals and colony size.

LOCAL RESOURCES

If it’s beginning to sound like there’s more to beekeeping than meets the eye, the good news is that between local beekeeping communities and state resources, you’ll never be alone on your journey.

A big advocate for immersing yourself into the beekeeping community before getting started, Cowin recommends taking classes, apprenticing with other beekeepers, and finding a mentor. Alongside running in-person and virtual classes, Cowin shares a wealth of information and resources on his YouTube Channel, Beekeeping with The Bee Whisperer.

A SHARED EXPERIENCE

With guidance from Cowin and a lot of research, Penobscot Shores, a retirement community in Belfast, began keeping honeybees in 2018 as part of a larger project to encourage pollinators on their grounds. Starting with two hives and having as many as four over the years, residents look after the hives and meet to discuss progress. Last summer they collected around 10 gallons of honey. Residents who are not hands-on with the bees also get to enjoy the spoils. The community shares the honey they harvest and use the beeswax to make lip balm, candles, and furniture polish, even selling some of those goods at their arts and crafts fair.

In addition to the environmental benefits and perks of having fresh honey, Penobscot Shores marketing director Steve Bowler acknowledges that the experience of raising honeybees is also a rewarding learning experience for residents.

“We’ve had all different kinds of colors of pollen in the hive. We’ve seen things that are working well, things that are not working and need to be changed, and

it’s kind of like a puzzle we try to solve together,” Bowler said.

Outside of being a bonding activity for the residents, Bowler shared a heartwarming story of excited grandchildren visiting their grandfather and having the opportunity to don their own bee suit and tend to the hive.

“It’s really sweet to see generations working together, and now that’s a shared experience and something you have in common with your grandkids to talk about,” he said.

Editor’s note: Bangor Metro editor Amy Allen is the daughter of Steve Bowler.

ONLINE RESOURCES TO GET STARTED:

MAINE STATE BEEKEEPERS ASSOCIATION: MAINEBEEKEEPERS.ORG

THE BEE WHISPERER: BEEWHISPERER.US

PHOTOS: STEVE BOWLER

(Far left) Penobscot Shores marketing director Steve Bowler releases bees into a hive while residents watch from a distance.

(Above) Penobscot Shores beekeepers inspect their hives with Maine State Apiarist Jennifer Lund and Peter Cowin, the Bee Whisperer.

(Left) Pointing out the queen bee.

CRAZY Cat Ladies

BY EMILY MORRISON

I REMEMBER IT ALL as clear as water. I was 11, and I really, really wanted a cat. My dad grew up on a farm, while Mom lived in town amidst plenty of domesticated animals, and neither of them wanted to repeat their critter-cluttered past.

No matter how many kittens I prayed would arrive in a ventilated box ready to snuggle (instead of hiss and claw like Oscar, my grandmother’s cat, or Brumley, my cousins’ deaf terror), I felt doomed to endure a creatureless childhood (unless you counted the goldfish swimming around in the bubble gumball tank.)

Then, one happy day, divine inspiration struck.

It was as if Jesus parted the clouds in my mind and spoke in that James Earl Jones Darth Vader voice, “Emilyyyyy, I know a way to get to your fa-ther.”

The written word, of course. Dad brought me to the library most Saturdays. Either before or after our dump run, we’d stop by the local bibliophile’s paradise, grab a few books that smelled like old cheese and laminate, and read them together in the brown chair.

What if I went to the library and took out some books on cats and could convince them I knew more than your average 11-yearold pet parent?

I could write up a persuasive letter, put in a few facts about the feline animal kingdom, and enclose a contract with all of the things I’d be sure to do for said feline: feed it, water it, scoop its poop, walk it, brush it, sleep with it, and, of course, love the bejeezus out of it.

I left room for two signatures: my own and one of my willing parents. One was all I needed. If one caved, as sure as kitties suckle their mama’s titties, the other was sure to follow.

Six single-spaced pages later, I made two copies and placed them in my red backpack to carry down the hall from the computer room to the kitchen. As my parents sat in what I imagine was reluctant admiration, they must have had some inkling about what was coming.

Sure enough, within a week, we made the happy trip to the Bangor Humane Society to pick out my new furry friend, Aggie.

Honestly, Aggie was the kind of cat made for lukewarm enthusiasm, because as it turned out, my parents truly weren’t animal people. She stayed in the basement through the fall and winter months and the garage for the spring and summer.

She survived seasons cuddled up on the ductwork for heat and scorching summer nights in the rafters of our sweltering garage.

That cat was a testament to tenacity, and as much as I promised to be an amazing animal lover, there were days I forgot to feed her, weeks I avoided scooping her poop, and whole vacations spent as an adult (think early 20s) where I’m not sure I left enough food for her. (You should know, dear reader, she didn’t die of malnutrition or neglect).

Aggie still got the bejeezus loved out of her.

Here’s where the story gets good, when I tell you that my 19-year-old daughter has called home every day for the past two weeks to talk about her future as a cat mom.

“Mom, I really, really, really just want something to snuggle with, and Mina is soooo adorable,” she tells me. “What’s the big deal about keeping a cat in a dorm room anyway?’’

I’ve tried to speak reason to her. I tell her about the litter, the vet, the consistency required to take care of another living thing. “Why would you want to do all that when you’re free as a bird, love?”

Then she did it. She pulled a me.

“But Mom, I’ve gone online and looked up how to take care of cats. They prefer drinking cold water, so I’m gonna keep it in glass jars in my mini-fridge just to make sure it’s extra cold. I’ve looked up diet and exercise and I know what she needs to be happy.”

What can I say? I’m a sucker for a girl who does her research.

Hello, Mina-Lou. Goodbye, heart.

EMILY MORRISON is a high school English teacher, freelance writer and editor from coastal Maine. She is living happily-ever-after with her handsome husband, three beautiful children and two beloved dogs. And a cat.

PHOTO: OLGAVISAVI/ADOBE STOCK