Bangor Metro_October 2020

restaurants RESTAURANTS 2020 8812WINNERS RESTAU ANT 202 CLOSE CALLS AND...

HOW MAINE RESTAURANTS HAVE

PIVOTED TO STAY ALIVE

MEET ONE OF THE STATE’S

YOUNGEST LOBSTERMEN

(SPOILER ALERT: HE’S IN FIFTH GRADE) GETTING KIDS TO EAT THEIR VEGETABLES $5.95

October 2020

2020

CONTENTS

OCTOBER 2020

FEATURES 26

RISING TO THE CHALLENGE

How Maine restaurants pivoted to stay alive during the pandemic

30 THE EVOLUTION OF FAMILY DINNERS How family dinners have changed

34

MEET CAPTAIN JACK

A young lobsterman in training

37

BEST RESTAURANTS 2020

The votes are in! Discover your 2020 picks for the area’s best restaurants

37

BEST RESTAURANTS 2020

10

A LOVE OF LETTERS

IN EVERY ISSUE 08

WHAT’S HAPPENING

Local events & sightings

12

OBSESSIONS

What we can’t get enough of this month

GET OUT

What not to miss during a visit to historic Castine

64

THE VIEW FROM HERE

Take a 30-day challenge

ON THE COVER Your picks for the best restaurants of 2020 are inside!

2 / BANGOR METRO October 2020

PHOTOS: (TOP, ORIGINAL PHOTO) ©DOLPHY_TVADOBE STOCK; (BOTTOM) COURTESY OF RYAN ADAMS

56

ARTS & CULTURE 10

A LOVE OF LETTERS

Meet Ryan Adams, a Portland artist with a love of letters

FOOD & DRINK 14

IN SEASON NOW

Recipes inspired by Maine diners

16 YOU HAVE TO EAT YOUR VEGETABLES

Seasonal eating with a picky eater

HEALTH & FITNESS 20

HIKE ME

Hikes with unbeatable views

HOME & FAMILY 24 TRANSPLANTING HEIRLOOMS

How to move beloved plants when planning a move

OUTSIDE 62

WOODS & WATERS

A look at Maine’s registered guides

www.bangormetro.com BANGOR METRO / 3

EDITOR’S NOTE

The FOOD Issue

ON A COOL WINTER DAY last year, my son and I slid into a booth at Provender Kitchen + Bar. We were in Ellsworth for breakfast and Christmas shopping while my daughter and her fellow dancers rehearsed for an afternoon performance of The Nutcracker.

The food came — an artfully presented French toast and a sizzling skillet of a hash, eggs and hollandaise — and it was delightful. Everything about the experience felt special, from the tiny glass bottle of cream for my coffee to the swirl of syrup on my son’s plate.

But the food wasn’t just a fancy presentation; it tasted great too. We enjoyed every indulgent bite.

As we wiped our mouths and I paid our bill, I came to understand what it is about the restaurant that makes it a reader favorite every year in our Best Restaurants poll. The dining experience at Provender is the whole package — good food, good presentation, good atmosphere.

Speaking of this year’s awards, I would be remiss not to note the challenges restaurants have faced this year during the pandemic. It’s been a tough year, but we’re heartened by the restaurants that have pivoted to serve their community and keep their business alive. Do read Julia Bayly’s story about this on page 26.

And as you read through these pages, let it remind you of some favorites where you might order take out or plan to visit as safety allows.

Maine is fortunate to have a diverse, robust restaurant scene — not just in Portland, which gets touted in national media — but from north to south, east to west.

THERE ARE SO MANY GOOD, BELOVED RESTAURANTS IN THE STATE. And one more note on the Best Restaurants poll. As we launched the reader poll, many restaurants were still closed or operating on barebones schedules. Usually, if a restaurant isn’t open, we don’t include it in the poll. But this year — recognizing that we were in an unprecedented time and not wanting to exclude a restaurant that was closed due to the pandemic — we only excluded those that had announced permanent closure.

I do hope you enjoy this food-driven issue of Bangor Metro and the familiar columns in it too (Hike ME on page 20; Woods and Waters on page 62; and The View from Here on page 64, to name a few).

HAVE A WONDERFUL OCTOBER,

SARAH WALKER CARON, EDITOR

Connect With Us Online bangormetro.com facebook.com/BangorMetro @BangorMetro bangormetro talkback@bangormetro.com 4 / BANGOR METRO October 2020

www.bangormetro.com P.O. Box 1329 Bangor, Maine 04402-1329 Phone: 207.990.8000

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Amy Allen

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the newest trends. A friendly, accessible staff offers guidance and detailed coordination to ensure that your project goes smoothly.

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40 showrooms at frankwebb.com.

BANGOR, ME 1156 Hammond Street 207-947-6333 • frankwebb.com

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CONTRIBUTING WRITERS & PHOTOGRAPHERS Stephanie Bouchard, Bob Duchesne, Abby Curtis, Jen Hazard, John Holyoke, Emily Morrison, Crystal Sands, Sam Schipani, Richard Shaw, Katie Smith www.bangormetro.com BANGOR METRO / 5

6 / BANGOR METRO October 2020

MEET OUR CONTRIBUTORS

WHAT’S YOUR

Bangor Metro Magazine. October 2020, Vol. 16, No. 8.

Copyright © Bangor Publishing Company.

Bangor Metro is published 10 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.

Bangor Metro is mailed at standard rates from Portland, Maine.

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.

Inquiries and suggestions are welcome and encouraged. Letters to the editor, story suggestions, and other reader input will be subject to Bangor Metro’s unrestricted right to edit and publish in the magazine both in print and online.

Editorial: Queries should be sent to Sarah Walker Caron at scaron@bangordailynews.com.

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COVER DESIGN: Amy Allen

HALLOWEEN DECOR STYLE?

“

Discarded candy wrappers from treats purchased to hand out to trick or treaters, despite the fact I know full well that none will be coming to the end of the road to knock on my door.”

— JULIA BAYLY, STAFF WRITER

“Gourds of all shapes, colors and sizes. I was never into the spooky elements of Halloween as a kid, so I like my stoop to be a safe space to celebrate the bounty of the autumnal harvest. Or, if you look at it another way, what could possibly be more terrifying than the loss of agricultural biodiversity through the American monoculture? Ooooo...”

ORIGINAL PHOTO: ©DOLPHY_TV/ADOBE STOCK

— SAM SCHIPANI, STAFF WRITER

“I used to be all about the scare factor, but these days, I just pull out my sparkly, fancy pumpkin collection and put them all over. My favorite pumpkin though is a fabric one with cursive writing all over it. And the best thing about decorating with pumpkins? They are autumn-appropriate, Halloween-ready and still work for Thanksgiving.”

— SARAH WALKER CARON, EDITOR

“I embrace the spooky, but not the gore. From Halloween parties my husband and I have thrown in the past, we’ve accumulated a variety of decorations, including fake spider webs, potion bottles, cauldrons, ghost wall fixtures and orange twinkle lights. We even have a fake crow (which we outfitted with a third eye for our Game of Thrones themed Halloween party). This year, I added a purple sequined jack-o-lantern and an assortment of fake spell books to the mix. I plan to decorate my at-home office so I can bring the Halloween spirit to Zoom calls with my colleagues and friends.”

— AISLINN SARNACKI, STAFF WRITER

www.bangormetro.com BANGOR METRO / 7

WHAT’S HAPPENING

Health Equity Alliance, Pride Across Maine and Bangor Pride will celebrate Coming Out Day with an Open Mic on Saturday, Oct. 10 outside at the Bangor Public Library.

Performances begin at 4 p.m., and each performer will be given 5 minutes to show their stuff! Whether it’s singing, dancing, drag, poetry, or a story, all are welcome to show their pride (in a family-friendly way, of course). During this event, the stage will be set back at least 12 feet from any audience area, and the microphone will be sanitized between performers as well. Masks required for all attendees but performers can be unmasked during performances. This event is free and open to all ages.

FRIDAY, OCT. 31 THE MALLET BROTHERS BAND Join The Mallett Brothers Band at Bangor Arts Exchange for a night of music.

With a style that ranges from alt-country to Americana, country, jam, and roots rock, theirs is a musical melting pot

8 / BANGOR METRO October 2020

that’s influenced equally by the singer/ songwriter tradition as by harder rock, classic country, and psychedelic sounds.

Doors open at 7:30 p.m. and seating is by pods to ensure social distancing. Visit bangorartsexchange.org for details.

SATURDAYS IN OCTOBER FREE PADDLING! Hirundo Wildlife Refuge in Old Town will have free kayak and canoe rentals on Saturdays in October. All gear (boat, paddles, life jackets) is provided, no need to transport your own boat. Reservations are required.

VARIOUS DATES THROUGHOUT OCTOBER GHOST HUNTING Tour the century-old, historic Bangor Opera House, in Bangor, Maine — a known location for ghostly haunts. Perfect for the amateur enthusiast looking to acquire tips for home hunting or for the curious skeptic… if they dare. This event is being hosted live online by the Penobscot Theatre

Company. Limited availability each tour, which runs from 10-11 p.m. $25/household; Subscribers: $20/household.

VARIOUS DATES THROUGHOUT OCTOBER THE GLITCH WITCH A magical mystery musical, created and performed by Brittany Parker. Wyn comes from a long line of powerful witches … but can’t seem to harness the magic herself. Her spells fall flat, her potions bubble out of control, and she can’t even get her broom to sweep — let alone fly in the air! She would much rather spend her time shredding on electric guitar or playing with her cat, Tabby.

But when a dark force threatens to steal all of the light from New England, Wyn must enlist help to save the day! This performance is being streamed online by the Penobscot Theatre Company. $25/ household; Subscribers: $20/household.

For more information on single tickets, subscriptions, and season offerings please visit penobscottheatre.org

Answers to this month’s Pop Quiz on page 9: Question 1: A; Q2: C; Q3: A; Q4: B; Q5: C.

SATURDAY, OCT. 10 COMING OUT DAY

PHOTO: STEPHEN DAGLEY/ ADOBE STOCK

OCTOBER

SATURDAYS Free paddling at Hirundo Wildlife Refuge

SPOOKS & SPECTRES!

Boo! It’s Halloween time!

Riddle me this: Do you have the answers to these Halloweenthemed quiz questions?

Good luck!

Find answers on the bottom of page 8.

www.bangormetro.com BANGOR METRO / 9

ARTS & CULTURE

A Love of

MEET RYAN ADAMS, THE PORTLAND MURALIST TURNING SIGNS INTO ART

BY SAM SCHIPANI

(Top left) “Just Keep Swimmin’” at Goodfire Brewing in Portland; (top right) "All Are Welcome Here" at Lyman Moore Middle School in Portland; “Do Good Work” at Dirigo Collective inYarmouth.

10 / BANGOR METRO October 2020

AT FIRST GLANCE, Ryan Adams’s murals and paintings look like swirling tessellations of brightly colored blocks, a sort of flowy, geometric Keith Haring with a millennial color palette. Then, suddenly, words start to emerge from the polychromatic pile-up — “Can’t Live Scared,” “Nothing Costs Nothing,” “Stay In The Lines.”

“It makes people spend a little more time with the pieces,” Adams said. “I really dig that.”

A Portland-native, Adams had been making art as long as he can remember. His interest in the graffiti-like style that is now his signature started when he was 10 years old, after a teacher gave him the book “Subway Art,” chronicling the graffiti movement in 1970s and 1980s New York City.

“It kind of blew my mind,” Adams said.

“There’s something about the super bold, contrasting color palettes that I always gravitated towards.”

After spending years down in Boston earning a degree in clinical psychology (and, of course, participating in the graffiti scene), Adams moved back home

to Portland in 2008 to recover from a leg injury. In 2009, he got his big break in the art scene when an impromptu project turned commercially lucrative. The restaurant Binga’s Stadium on Congress Street had a fire and put up boards on the front of their building while they made repairs. Adams reached out to a friend that worked there for permission to make a mural on the empty boards.

“I wrote, ‘We miss you, Binga’s’ and stuff like that, and they said, ‘Whoever did that, we want them to do our new space,’” Adams recalled.

Since then, Adams has started his own sign-making company, working with a wide range of clients including breweries like Bissell Brothers, Goodfire Brewing, High Roller and Novare Res Bier Café, along with larger corporate clients.

“I spray painted a piece for Samsung on the front steps of City Hall in Boston,” he said. “That was pretty crazy.”

He has also continued making art in his studio. In addition to graffiti-style paintings, he creates tongue-and-cheek prints that

PHOTOS: COURTESY OF RYAN ADAMS

LETTERS

PHOTO: COURTESY OF ANDREW ESTEY

are a departure from his bold geometric work. They are more personal portraits of everyday life, drawn in the style of tattoo flashes. Lately, they’ve centered around the pandemic experience, like the print of an empty toilet paper roll with the words, “Where’s Your God Now?” “They have sold and ended up in strange places,” he chuckled. “One went overseas to a coffee shop.”

Perhaps Adams’s most well-known recent work is the George Floyd mural on Congress Street in Portland, an evocative piece he worked on with two other artists after the Minneapolis man’s murder at the hands of police.

“It was emotionally tough to do,” Adams said. “I thought it was important to show that this person was still on our hearts and minds. I wanted to show his daughter that his death meant something to us, even all the way in Portland.”

As a Black artist in Maine, Adams said he has felt overlooked in the past from the traditional art scene because his art — and its artist, for that matter — did not look like what was expected in the Maine art scene. In a way, this was a blessing because it allowed him to carve out his space in signage. Since the recent cultural shift about race in America, though, there has been a lot more interest in Adams’s art.

“There’s part of me that’s like, ‘Oh my gosh, if the door is open, I want to run in there and scream from the rafters that I didn’t take the route that everyone else and I still made it here,’ so younger folks can know that’s an option,’” Adams said. “At the same time, there’s still that piece inside that’s sifting through inquiries to make sure it’s not just checking a marketing box, [that] it’s people that are actually interested in my work.”

As he grapples with these questions, Adams is still working on both commercial and personal projects. He and his wife, artist Rachel Gloria (who he said is both his muse and his best critic), are working on a series of portraits of local residents in the rapidly gentrifying East Bayside neighborhood of Portland, to “make sure they’re not forgotten.” Adams is also learning how to juggle art with his duties as a new father.

“It’s been such a strange time mentally,” Adams said. “To dive in on the artistic side would be great, [but] I have to be much more deliberate with the time I have allotted for my work. I want to get in and make sure I do a great job and come back to my little ones.”

Artist Ryan Adams at his home studio.

www.bangormetro.com BANGOR METRO / 11

OBSESSIONS

OBSESSIONS WHAT WE CAN’T GET ENOUGH OF THIS MONTH.

LANYARDS READ WHY DO WE LOVE IT? This might be more of a mom hack than a proper obsession, but I’m loving lanyards to help kids keep track of their face masks. As kids are masking up to head back to school, those precious masks we spent time sewing or tracking down just the right one are inevitably going to get misplaced, dropped, left behind and otherwise lost. A simple lanyard is a great solution to help little ones hang onto those face coverings. They can even pick one with a fun design or logo of a favorite sports team — we found some online in funky colors from brands the kids deemed cool (which makes wearing them a lot more palatable for older kids).

Wherever your kids are going, whether it’s heading back to school or into a store or out to dinner, lanyards will help little ones (and, let’s be honest, older ones too) keep track of their mask.

Every month, many new books cross my desk. I purchase even more. These are a few that I particularly enjoyed and recommend.

“CLEO MCDOUGAL REGRETS NOTHING,” BY ALLISON WINN SCOTCH — When a junior senator from New York gets ready for a run for the presidency, she collides with something unexpected: her best friend from high school who holds a grudge for some bad behavior. That sets Cleo off on a mission to right some wrongs — or, really, rectify some regrets — from her past. This is a page-turner of a novel that will get you thinking back to when you were younger and less wise.

(FICTION)

— AMY ALLEN

RUCKUS DONUTS IN CAMDEN WHY DO WE LOVE IT? My friend and I recently ordered half-a-dozen Ruckus Donuts to eat on the beach in Ducktrap River Park (which I also highly recommend). Let me tell you, as someone from away who lived through the DC Cupcake Craze of the late-aughts, there is something special about Maine donuts, and I hope it stays that way. All six were amazing (and I would know, as I sampled them all), but any specials made from fresh fruit (the offerings were raspberry creme and herbed peach when we went) are truly mind-blowing. As a note, you have to send them a Facebook or Instagram message the day before you plan to pick up with your order to ensure that they will have the flavors you want, but you can also stop by for a single donut chosen from any flavors they happen to have leftover — but, be warned, you may not be able to stop at one.

— SAM SCHIPANI

“THE LITTLE LUNCHBOX COOKBOOK,” BY RENEE KOHLEY — Dips and wraps and DIY nachos, oh my! This real-food cookbook that shows parents (and culinarily-inclined kids) how to create tasty, fun, desirable bento-box lunches. And the recipes are good enough to enjoy at home too. Plus, they all are designed to be gluten-free and allergen-friendly (though you could certainly use your favorite bread or wrap where appropriate if these aren’t concerns). What I loved about this book is that it immediately sparked ideas for my daughter to make and enjoy. ( COOKBOOK) —SARAH WALKER CARON

PHOTOS: ©FASCINADORA, ©EMBERIZA, ©MICHAEL FLIPPO/ADOBE STOCK

EAT

“BIG SUMMER,” BY JENNIFER WEINER — Daphne Berg is a popular plus-size influencer who has cultivated an audience that loves her body-positive message. Drue Cavanaugh is her ex-best friend who appears to have the perfect life. When Drue strolls back into Daphne’s life asking for a big favor — to be her maid-of-honor — Daphne can’t quite resist the draw of her old friend. This book is about the complexity of female friendships, the reality of a life lived loudly online and the challenge of being true to your own self.

(FICTION)

WATCH “I’LL BE GONE IN THE DARK” WHY DO WE LOVE IT? The HBO series "I'll Be Gone in the Dark" is a beyondriveting watch. The show focuses not only on the Golden State Killer, a prolific serial killer and rapist that terrorized California with impunity for decades without getting caught, but also the talented true-crime writer who obsessively tried to solve the case years later, eventually (and — spoiler alert — posthumously) publishing a bestselling book with the same title as the series. Any more details would be rife with spoilers, so trust me: go watch.

— SAM SCHIPANI

TRY REUSABLE MELAMINE PLATES WHY DO WE LOVE IT? My boyfriend and I are obsessed with reusable melamine plates. They look like the classic cookoutstyle paper plates with the waxy finish and the crinkled edges, but they are actually made of a stiff plastic so they can be washed and reused. We bought our most recent set, which is decorated with bees, at Jo Ellen Designs in downtown Camden. Not only are they perfect for picnics, but they add a fun, summery vibe to at-home meals year-round.

— SAM SCHIPANI

www.bangormetro.com BANGOR METRO / 13

in season now

FOOD & DRINK

DINER EDITION

BY SARAH WALKER CARON

“SLIDE IT!” That was the chorus inside the Deluxe Diner in Rumford on a snowy January day a few winters ago when I tried to open the heavy wooden door. I’d just arrived, intent on checking out the classic Worcester Dining Car Company diner.

And it was clear to all the folks inside the tiny diner — there are just 16 seats at the counter — that I was a newcomer.

Over the course of the next hour, we ate, chatted and took in the atmosphere.

A few days later, I interviewed one of the owners.

At the time, I was deep into the writing phase of my book “Classic Diners of Maine,” which was released in June this year. For the book, I’d spent hours and hours making lists of Maine

diners, checking their pedigrees and deciding on the ones to feature. Then I spent months visiting them on weekends and vacation days, sampling corned beef hash wherever I went.

The Deluxe Diner hadn’t been on my list. It didn’t have much of a web presence and hadn’t received the notoriety of other dining car diners in Maine like the A-1 in Gardiner and the Palace Diner in Biddeford. I stumbled on it while writing about another diner. Learning it was still open and operating, I made a plan to visit it that weekend. It didn’t matter that my deadline was looming. I wanted this classic diner to have its spot in my book.

I am so glad I went. Owners Jodi Campbell and her sister Julie Kiley were

delightful — and so was the classic diner they ran.

Unfortunately, over the summer Campbell and Kiley announced their intention to sell the diner. But the Deluxe Diner is a resilient piece of Rumford that has had many owners since it was brought by rail to Maine in the early 20th century to feed hungry mill workers. I have faith that it will go on.

This edition of In Season Now is dedicated to the many diners that have warmed our hearts and bellies throughout the years. The recipes are a few of my favorites — and remind me of dishes I’ve enjoyed at Nicky’s Cruisin Diner in Bangor (now closed), the Miss Portland Diner in Portland and elsewhere.

I hope you enjoy them too.

CHOCOLATE CHIP PIE Yields 1 pie 2 large eggs ½ cup all-purpose flour ½ cup granulated sugar ½ cup packed brown sugar ½ cup butter, melted ¼ cup olive oil 2 cups chocolate chips 1 unbaked 9-inch graham or shortbread pie shell

INSTRUCTIONS In a large mixing bowl, beat the eggs by hand until light yellow and foamy, about 2-3 minutes.

Add the flour, granulated sugar and brown sugar to the mixing bowl and whisk well to combine.

Pour in the olive oil and whisk to fully combine, and then add the melted butter and whisk again.

Stir in the chocolate chips.

Pour the mixture into the pie shell, set on a baking sheet. Tap gently to even out.

Bake for 50-60 minutes in the preheated oven, until a toothpick inserted in the center comes out without any batter on it (chocolate is to be expected).

Cool for 30 minutes before serving.

14 / BANGOR METRO October 2020

PHOTOS: (PIE) SARAH WALKER CARON; (PANCAKES) ©VALERIE/ADOBE STOCK

Preheat oven to 325 degrees.

BANANA CHOCOLATE CHIP PANCAKES Serves 4 1 large egg 1 cup all-purpose flour ¾ cup milk 1 tbsp sugar 1 tsp baking powder ½ tsp baking soda ½ tsp kosher salt 1 banana, mashed ½ cup milk chocolate chips

INSTRUCTIONS Break the egg into the bowl of a stand mixer, discarding the shell.

Using the wire whisk attachment, beat until frothy on medium-high speed (about 2 minutes).

Add the flour, milk, sugar, baking powder, baking soda and kosher salt to the bowl of the stand mixer and mix until just combined. Use a rubber spatula to scrape down the sides of the bowl. Add the banana and mix briefly until just incorporated. Stir in the chocolate chips.

Meanwhile, heat a nonstick skillet on the stove on a burner set to just below medium heat. Drop the pancake batter onto the skillet by the ½ cup full. Cook until bubbly on the top and dry-looking at the edges, and then flip. Pancakes will be golden brown on both sides when done.

Enjoy with fresh maple syrup.

SMOTHERED BEER CHEESE FRIES WITH BACON Serves 8

INSTRUCTIONS

2 lbs russet potatoes 2 tsp kosher salt 1 tsp cornstarch cooking oil spray 1 tbsp butter 1 tbsp flour 1/4 cup beer 1/4 pint heavy cream 1 cup shredded smoked cheddar cheese 2 strips thick-cut bacon, cooked and chopped 1 jalapeno, sliced thinly 1 green onion, dark and light green portions sliced thinly

Preheat the oven to 400 degrees. Line a baking sheet with either parchment paper or nonstick aluminum foil. Spray with cooking oil spray.

Slice the potatoes into 1/2-inch strips (cut in half if the potatoes are long). Place in a resealable bag with salt and cornstarch and shake well to combine. Spread onto the baking sheet and spray with additional cooking oil spray.

Bake for 20-25 minutes, flipping once or twice, until golden and cooked through. Transfer the fries to a rimmed serving platter.

When the fries are done, melt the butter in a small saucepan. Whisk in the flour until well-combined and golden. Add the beer a little at a time until fully incorporated. Whisk in the heavy cream.

Once the mixture is extremely hot (just a hair before boiling), whisk in the cheese and season with salt, as needed. Once fully incorporated, remove from heat and pour over the fries.

Sprinkle the fries with bacon, jalapeños and green onions. Enjoy immediately.

SARAH WALKER CARON is the editor of Bangor Metro Magazine and the author of five cookbooks including the “Easy Frugal Cookbook,” released in July. Her book “Classic Diners of Maine” is available where books are sold. Signed copies are available at The Briar Patch in Bangor.

www.bangormetro.com BANGOR METRO / 15

FOOD & DRINK

16 / BANGOR METRO October 2020

You Have to Eat Your

VEGETABLES! HOW WE BECAME A SEASONAL EATING FAMILY WITH A PICKY EATER

BY CRYSTAL SANDS

Of course, as a parent, I understand why our little boy may not want to eat things like cabbage, cauliflower and kale. Children’s taste buds are different from adults’, so we approached our journey into seasonal eating for our family with a lot of patience and understanding.

If you are interested in seasonal eating but have a picky eater, these strategies may work for you as well: • HAVE YOUR CHILD TRY EVERYTHING but build trust as you do it. We have a rule in our family that our son simply has to try a food. If he doesn’t like it, he doesn’t have to eat it. Sometimes, it’s difficult to stick to this policy, but we do. It’s how we have built trust and made it so that he is at least willing to try anything we put in front of him. This has led to discoveries that he actually likes some things he didn’t think he would.

• REVISIT TASTE TESTS WITH YOUR CHILD, as their taste buds will change, just as ours do. Our son didn’t like sun gold tomatoes for years, but he started eating them this year.

PHOTO: ©ALEKSANDRA SUZI/ ADOBE STOCK

EATING SEASONALLY is simply about eating foods that are grown at the time we eat them, and there are important benefits to seasonal eating.

Eating locally reduces our carbon footprint because the food is not shipped over long distances. Plus, fresh produce eaten soon after it is harvested tastes better and contains more nutrients than food that was picked weeks before it arrives in the grocery store. Eating seasonally also helps support the local economy and farmers.

For our family, eating seasonally is deeply personal. My husband grows a large organic garden each year, and each year it gets bigger. We freeze or can our harvests and dine much of the year on the food my husband grows. In an effort to help our family eat healthier and more affordably, my husband spends his summers growing the likes of spinach, kale, cauliflower, cabbage, potatoes, carrots, beans and corn, and it’s important for our family to take advantage of all he grows.

But there’s always been one little hiccup in our move toward seasonal eating — our son is generally a pretty picky eater.

www.bangormetro.com BANGOR METRO / 17

FOOD & DRINK

Of course, you don’t have to grow your own food to eat seasonally. Here in Maine, we are fortunate to have access to so much local food and supporting our local farmers can make a big difference.

Michael Dennett operates Crescent Run Farm in Jefferson, and he said that supporting the local food movement by eating seasonally can make a big difference for farmers who operate on “razor-thin profit margins.” Dennett said that Maine is fortunate in that we have access to so many alternatives for purchasing our food. To make it easier for Mainers to eat seasonally and locally, Dennett founded a Facebook page called Maine Farm to Plate.

Dennett says the Facebook page helps connect farmers with customers and “helps folks connect with the ‘real food’ your neighbor is growing.” Dennett’s Maine Farm to Plate page has tripled its membership since the COVID outbreak and continues to grow, emphasizing the movement in our state to eat fresh, seasonally and locally — a movement that is so important to our family and so many others here in Maine.

18 / BANGOR METRO October 2020

PHOTO: ©ALEKSANDRA SUZI/ ADOBE STOCK

• BE CREATIVE IN HOW YOU PRESENT FOODS that are known sticking points. Look for or create recipes that combine some favorite ingredients with the “questionable” new food. For us, the questionable food is cabbage. I created a recipe this year that includes pasta, tomatoes and cabbage, and it was a hit.

• KEEP THE VEGGIES SMALL. I have found that I can get away with a lot more vegetables from the garden if I chop them finely. I recently made fancy ramen with cabbage, carrots and onions, but I was tricky in keeping the vegetables tiny.

• DON’T FORGET THAT THERE ARE A LOT OF FRUITS AND BERRIES THAT ARE SEASONAL, so nutritious and more likely to be approved by even the pickiest eater. When a vegetable at the dinner table is just a hard pass, I keep Maine berries on hand all summer as a back up.

• FINALLY, GETTING YOUR PICKY EATER INVOLVED IN COOKING can help new and “suspect” vegetables feel more fun. One of our go-to’s is homemade pizza, and we let our son build his own pizza with ingredients from the garden. It turns out he really likes broccoli on pizza.

www.bangormetro.com BANGOR METRO / 19

HIKE ME

HIKES WITH UNBEATABLE VIEWS ENJOY OPEN VISTAS AND LINGERING FALL COLORS STORY & PHOTOS BY AISLINN SARNACKI

THROUGH A TUNNEL of trees, a patch of blue sky appears up ahead. Huffing and puffing, the hiker grins as she plods up the trail. That must be the final overlook. There her efforts will be rewarded with breathtaking views of the forest and surrounding hills. There she’ll stop, sit down on the rough granite bedrock and drink in the scenery.

Emerging from the crowded forest, she steps out onto the bare top shelf of the bluff. A cool wind sweeps in, taking her by surprise. Slowly and cautiously, she traces the edge of the cliff until she finds a small boulder to perch on. The steep climb had warmed her up, but the breeze threatens to chill her to the bone, so she pulls a jacket from her backpack and throws it on.

Around her, a few small white pine trees have somehow found purchase on the bedrock.

Their long green needles dance in the wind. But aside from that, the view is wide open.

Colorful leaves still cling to some of the trees in the forest below, forming patches of burnt orange and gold. A pond shimmers, silvery blue. In the months ahead, the top layer of it will slowly freeze as winter sets in, sheltering fish and slumbering frogs in a ceiling of ice.

October is a comfortably cool time to be active outside in Maine. So bundle up in a fleece, fill your backpack with hiking necessities and tackle a trail with great views.

EAGLE BLUFF IN CLIFTON EASY TO MODERATE Rising 700 feet above sea level, Eagle Bluff offers a short, steep hike that culminates atop dramatic granite cliffs. From the top of these cliffs, hikers are rewarded with open views of the nearby Cedar Swamp Pond and its feeder stream, which winds north through forested hills. And to the north west are the two distinctive humps of Little Peaked and Peaked mountains, known by locals as Little Chick and Chick hills.

The trail to the top of the bluff is 0.5 mile, steep and rocky. Take care when traveling over the slippery leaf litter, especially in the

late fall. Also exercise caution while exploring along top of the granite cliffs at the top.

The bluff is also a destination for rock climbers. About 0.2 mile into the hike, the trail splits. The left trail leads to the top of the bluff, while the right trail leads to the bottom of the cliffs, where climbers can choose from approximately 130 established climbing routes. In August 2014, a local nonprofit organization called the Clifton Climbers Alliance purchased the bluff and became its stewards, ensuring it would remain a place for recreation.

For more information, visit cliftonclimbersalliance.org or email info@cliftonclimbersalliance.org.

DIRECTIONS: At the intersection of Route 9 and Route 180 in Clifton, turn onto Route 180 and drive 2.5 miles until you see a small gravel parking area on the left, just after a gated dirt road, also on your left. (It’s easy to miss because it’s small and tucked into the woods.) If you reach Springy Pond Road, a dirt road on your right, you’ve driven a few hundred feet too far.

BLUE HILL MOUNTAIN

IN BLUE HILL MODERATE Rising 934 feet above sea level, Blue Hill Mountain isn’t particularly tall, as far as Maine mountains go, but because it’s a monadnock (an isolated mountain in an essentially level area), it offers stunning views of the region. The Abenaki Indians in Penobscot Bay called it “Awanadjo,” the Abenaki word for “small, misty mountain.”

Owned and maintained by the Blue Hill Heritage Trust, seven intersecting trails explore the mountain, and you can start from three different trailheads. Depending on the route you select, the hike to the summit and

back will be roughly 2 to 4 miles. The newest trail, the Becton Trail, is the longest at about 2 miles. While the Osgood and Hayes trails are each about 1 mile long and connected by the 0.25-mile South Face Trail.

You can also tack on an exploration of the 0.7-mile Radio Tower Trail, and explore the top on the 1,000-foot Larry’s Loop.

Trail access is free, year round. Dogs are permitted but must be leashed at all times and cleaned up after. For more information, visit bluehillheritagetrust.org or call 207-374-5118.

DIRECTIONS: The trailheads for Osgood Trail and Hayes Trail are both on Mountain Road, which spans between Pleasant Street and Ellsworth Road. Parking for the Osgood Trail is on the wide shoulder of the road approximately 0.4 mile from Pleasant Street or 0.8 mile from Ellsworth Road. The parking for Hayes Trail is across the road from the trailhead, about 0.8 mile from Pleasant Street and 0.4 mile from Ellsworth Road. And parking for Becton Trail is on Turkey Farm Road, 0.6 mile from the road’s intersection with Route 172.

www.bangormetro.com BANGOR METRO / 21

HEALTH & FITNESS

HIKE ME

NORTH TRAVELER MOUNTAIN

IN BAXTER STATE PARK STRENUOUS North Traveler Mountain features one of the most challenging hikes in the north end of Baxter State Park.

Topping off at 3,144 feet above sea level, the mountain is a part of a long, curving range that rises above Upper and Lower South Branch ponds.

One of the great things about North Traveler Mountain is that hikers are rewarded with amazing views early in the hike. The first viewpoint is just 0.6 mile from the trailhead, and above that, the trail is open to the sky much of the way as it travels along a steep, rocky ridge. In the fall, this gives hikers plenty of opportunity to enjoy the colorful trees that surround the ponds below.

The hike features long stretches of steady climbing, a few steep scrambles and very uneven, rocky footing.

If hiking to the summit and back, retracing your steps, the hike is about 5.6 miles. However, some people continue on the trail past the summit to complete the Traveler Loop, which is over 10 miles and visits three additional peaks.

Dogs are not permitted. Camping is by reservation.

Parking at the trailhead does not require a reservation.

Entering the park is free for Maine residents and $15 for nonresidents. For more information, call 207-7235140 or visit baxterstatepark.org.

AISLINN SARNACKI is a staff writer for Bangor Metro and the editor of Act Out, a section of the Bangor Daily News.

An expert on the Maine outdoors, she is 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/act-out.

22 / BANGOR METRO October 2020

DIRECTIONS: Take Interstate 95 Exit 264, then head north on Route 11 toward the town of Patten. Drive 9.3 miles, then take a left onto Route 159. Drive 9.9 miles and you’ll arrive at Shin Pond Village. Drive another 14.3 miles, staying on Route 159, and you’ll reach Matagamon Wilderness Campground, then cross a bridge over the East Branch of the Penobscot River. Continue another 1.8 miles to Matagamon Gate, the north entrance to Baxter State Park. Register at the gatehouse, which is open 6 a.m. to 10 p.m. Continue past the gate and drive about 7 miles on the Park Tote Road, then turn left onto South Branch Pond Road. Drive about 2 miles and park in the day use parking area of South Branch Pond Campground. The trailhead is at the east end of the campground.

Start the hike on Pogy Notch Trail. www.bangormetro.com BANGOR METRO / 23

HOME & FAMILY

Transplanting

HEIRLOOMS SELLING YOUR HOME? YOUR BELOVED PLANTS CAN MOVE WITH YOU — IF YOU KNOW HOW ARE YOU THINKING about selling your home but can’t bear to part with some of your beloved plants — like your grandmother’s peonies or that Japanese maple you planted for your 10th wedding anniversary?

Good news for you: you can take those plants with you. But, there’s a way to go about it.

It’s fairly common that home sellers have plants or trees that they want to take with them when they move, said Ashley Messner, a real estate agent with the Bean Group in Belfast.

“The best way to deal with this from the beginning is through communication with the Realtor,” she said. When your agent walks through your house and yard prior to listing the house for sale, make sure to tell the agent you will be taking plants with you, and if you can be specific — the daylilies by the front door — all the better. That way the buyers aren’t shocked by the altered landscape when they move in.

Most buyers are fine with sellers taking plants, said Ashlee Simpson Black, a real estate agent with Realty of Maine in Bangor. What they worry most about is what the landscape will look like when plants are removed. That’s a concern that is usually easily remedied, she said, by replacing what you’re taking with the same plant or a similar one, or agreeing to reseed the ground so it looks nice.

If you’re selling during a time of year when you can’t remove plants, such as in the winter, you can specify in your purchase and sale agreement that you’ll be returning to the property in the spring to take plants or cuttings or graftings. “Really, this all comes down to communication,” said Messner. “There should be no surprises.”

If you’re moving when plants can be removed from the ground, taking or dividing just a few perennials is fairly easy for most home sellers to do on their own in most cases, said Isaac Young, owner of IMY Landscaping LLC in Lincolnville. There are a number of howto videos online if you need some guidance, he said.

But, if you’re splitting a larger number of perennials, or if you’re dividing perennials that take some expertise — such as tree peonies — or you’re in a rush to get a bunch of your plants out of the ground the day before you sell — you may want to hire a landscaping professional. Most professional landscapers charge $30 to $50 an hour, he said.

Once your plants are out of the ground, put them in containers that have drainage, such as burlap, and keep them watered. If possible, replant them within a day and a half, he said, and keep in mind that it may take a year or so for them to recover from transplant shock.

24 / BANGOR METRO October 2020

PHOTO: ©ELENATHEWISE/ADOBE STOCK

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www.bangormetro.com BANGOR METRO / 25

FEATURE

Rising to the

CHALLENGE HOW MAINE RESTAURANTS PIVOTED TO STAY ALIVE DURING THE PANDEMIC

RUNNING A RESTAURANT can be challenging in the best of times. A public always in search of the next hot food trend, changing market availabilities, fad diets, staffing headaches and long hours are just some of the known risks within the industry.

Factoring in a pandemic was not in anyone’s business model.

In late March, Gov. Janet Mills announced stay at home measures aimed at controlling the spread of COVID-19 and ordered many businesses to close temporarily. Restaurants, considered essential businesses, couldn’t offer dine-in service anymore under the order but they were allowed to offer take-out, delivery and drive-thru options. This posed a problem for some restaurants, where take-out wasn’t a part of their business model.

26 / BANGOR METRO October 2020

For restaurants who could find a way to revamp how they did business, traditional ways of serving customers dining in were replaced by a newer system of curbside pick ups, virtual happy hours and faceless online ordering.

FACELESS CONTACT For some restaurants, closing was never an option. Fear of the financial hit that would create outweighed fears of forging ahead during a pandemic.

“We looked at every precaution out there and what mandates we would have to follow and figured we could stay open as long as we continued offering curbside service,” said Ben Alexander, manager of Umami Noodle Bar in Bangor. “It was really tough.”

For days in a downtown with dozens of restaurants, Umami was the only lighted business on the block in the evening hours.

Alexander hoped people would view it as a beacon.

“We figured people would have to eat and have to stay at home day after day cooking for themselves they would be getting ‘food fatigue,’” he said. “We wanted to be there for them.”

The lights also stayed on at Two Feet Brewing on Columbia Street in Bangor where co-owner Nit Noi Ricker said she knew if the tiny, family-run pub closed down it would never open again.

So Ricker and co-owner husband and brewmaster Cory Ricker started offering growlers of beer and pub food curbside

PHOTO: LINDA COAN O’KRESIK | BDN FILE

BY JULIA BAYLY

People dine outdoors in West Market Square in Bangor where Broad Street has been closed.

with no direct contact with customers.

“People could call in, place an order and we’d box it up for them and leave it outside on a table,” Nit Noi Ricker said.

“It was a different way for us to do things, but it worked.”

At Novio’s Bistro in Bangor, owner Bob Cutler had seen what was going on in other parts of the country harder hit by COVID at that point than Maine and had a pretty good idea what was coming.

“We were looking at what California or other places ahead of us in the COVID timeline did,” Cutler said. “So we very quickly got our online ordering for curbside set up, prepared an online takeout menu, had gloves, masks and everything in place for when the dominos started to fall.”

Novio’s did close down for a bit in the very early days of the pandemic as he and his staff worked out how to move forward in ways they had never foreseen. They also closed down around the Fourth of July giving Cutler and his crew their first July 4 holiday in years.

In forming his pandemic plans, Cutler knew his fine dining establishment would need to pivot to offering food to go at the curb. That represented a big shift in his business model.

“Our food is not designed to be put in boxes,” Cutler said. “We did not even have boxes for curbside.”

It worked, Cutler said. People who were regulars in his small bistro became regulars at the curb out front. And not just

at Novio’s, the curbside trend caught on in other parts of the state with customers placing orders online or by phone and then driving up to get their food.

SOCIAL MEDIA While other companies and businesses were getting a handle on how to operate remotely using Zoom or Google Meet to interact online, restaurants also saw an opportunity to keep going using social media.

Cutler knew his regulars were missing the specialty cocktails he served and coming in for happy hour. So, he decided to bring cocktail hour to his customers online with virtual happy hours.

“When customers came to pick up their curbside orders, they were leaving notes for www.bangormetro.com BANGOR METRO / 27

FEATURE

Bangor’s Broad Street has been closed all summer to provide more space for outdoor dining.

28 / BANGOR METRO October 2020

their favorite bartenders saying how much they missed them or asking for recipes for specific drinks,” Cutler said. “So we started doing virtual happy hours on Zoom where people could attend online and our bartenders showed them how to make certain drinks.”

For Alexander, partnering with the online food delivery service DoorDash was a turning point for his noodle bar.

“We had not been partners with DoorDash and we started getting these random calls from people asking if they could use [DoorDash] to deliver our food to them,” Alexander said. “So we contacted them to make an online storefront for us and that home delivery service really saved us.”

Two Feet also turned to social media in a big way to entice people into the pub with Ricker posting on a variety of social media sites daily with information on what beers were on tap, what food was on special and what cake or pastry was available that day.

“The cakes really were a hit,” she said.

“Some days I would post what we had at noon and five minutes later we were getting calls from people to save them a slice, like they were afraid they’d miss out that day.”

EVERYTHING WAS ON THE TABLE With no in-house dining allowed, restaurant owners got creative in what they offered curbside.

Known for their Indian sauces and spices, the owners of Serendib in Ellsworth started offering bottles of their house sauces and chutneys for sale.

“We had been thinking about doing that anyway,” said owner Sanjeeva Abeyasekera. “With everything sort of slowed down by the pandemic, it was the perfect time to roll it out.”

Other places started offering “meal kits” for people to cook at home.

At Novio’s, they took a chance that their customers would trust them with mystery orders.

“We did this thing where people could buy dinner with a bottle of wine but would not know that they were getting,” Cutler said. “We didn’t know if people would trust us, but for three weeks in a row that was our number one seller online.”

Under the state’s phased reopening plans, restaurants in several counties were allowed to re-open for dine-in clientele in late May. By mid-June, all counties were cleared for restaurants to offer indoor seating and service —

PHOTOS: (TOP) NATALIE WILLIAMS | BDN FILE; (BOTTOM) LINDA COAN O’KRESIK | BDN FILE

Pepino's owner Susan Stephenson gets ready to hand off a to-go order to a customer in June.

PHOTO: TROY R. BENNETT | BDN FILE

A man looks at his phone while passing a sign for curbside takeout in Portland’s Monument Square.

under strict COVID-19 health guidelines including maintaining spaced tables and bar stools to accommodate six-feet of social distancing between individuals or parties. For restaurants lacking the indoor seating space to accommodate that social distancing mandate, expanding to outdoor seating was key to reopening.

Working with town councils and city planners, restaurants placed tables on sidewalks and in temporary curbside “parklets,” — parking spaces that were blocked off for tables and chairs. In towns like Bangor and Rockland, entire streets or sections of streets were made pedestrianonly so more tables could be added outside on those streets. Restaurants expanded decks to add more tables and, where that was not possible, some took saws and created take-out windows.

Whatever they did, for a lot of them it was working and by mid summer eating out al fresco was the norm.

PART OF THE COMMUNITY Keeping money coming in to stay open was certainly the priority for restaurants,

but right behind that was a deeply held commitment to their community and desire to give back.

Up in Fort Kent at the Whistle Stop, owner Gaetan Oakes had two issues when he shut his doors in the early days of the pandemic: a cooler full of food and vulnerable customers with nowhere to eat.

“Instead of throwing that food away, I prepared and made meals for our senior citizens in the community,” Oaks said. “We delivered free meals to them and I can tell you some were crying.”

Oakes and his crew delivered up to 85 free hot meals daily around Fort Kent for a little more than a month before reopening for curbside service.

Some restaurants either freely donated or offered at reduced prices meals to first responders in their towns. When schools closed in Ellsworth, Helen’s Restaurant and Provender Kitchen and Bar immediately stepped in to prepare and deliver at-home meals to students.

Novio’s offered a service in which customers could purchase meals for first responders and hospital workers.

For some, it was the perfect alternative to letting food go to waste that otherwise would have been served in their dining rooms.

A MATTER OF SURVIVAL The state stay-at-home order was challenging for many businesses in Maine, including restaurants. But officials recognized the difficulties, and stepped in where they could.

“It was simply a matter of survival,” said Tanya Emery, Bangor’s director of community and economic development.

“Maine can be a gritty place to do business even in a non-pandemic year and we wanted to do what we could to partner with the restaurants to keep them open.”

The reality does remain that no one knows when things — or if things — will get back to pre-COVID normalcy.

“I think we will weather this storm, but I think it will be a long storm,” Cutler said.

“We can’t point to any one thing that is going to make the big difference one way or another because it’s all new and we can’t look back and say ‘This is what worked during the last pandemic.’” www.bangormetro.com BANGOR METRO / 29

FEATURE

The Evolution of

FAMILY DINNERS

30 / BANGOR METRO October 2020

HOW FAMILY DINNERS HAVE CHANGED DURING THE PANDEMIC

BY KATIE SMITH

PHOTO: ADOBE STOCK

SINCE EARLY SPRING, we all feel like we’ve been living on a different planet, making adjustments in our everyday life to compensate. While everyone wants to try and latch onto a new sense of normal, there’s one thing that has changed for many families for the better: Dinnertime.

Crystal Ponti, a mother of three who lives in Manchester, said the pandemic has had a positive impact on their last meal of the day.

“Dinner used to be a hit or miss,” she said. Ponti said her family was running on a tight schedule pre-pandemic between her job, her kids schooling and their extracurricular activities. She was trying to balance it all but, often something had to give, and it was usually dinnertime.

“We very seldom sat down at the dinner table together. We’d all eat on the run or in front of the television when we could,” said Ponti.

Things have changed in her household now that they have more time at home.

“Since the pandemic, with schedules easing up and all the kids home around the clock, dinner has become our favorite part of the day,” Ponti said.

Now, the Ponti family plans meals together. This includes prepping, cooking, setting the table, and sitting down to eat together. The days of eating on the run without a plan are gone, and now they’ve started a new family tradition that they intend on keeping.

Cooking and eating together has more benefits than just relaxing to have a nice meal, too. “I believe it’s brought us all closer. We are more in tune with what’s happening in each other’s lives. We are also making it a point to cook new meals, such as those made with bison or lamb, to expand our taste horizons,” Ponti said.

Likewise, Ruby Theriault of Madawaska said that she, her husband and their child now cook more at home and are eating healthier and feeling better. Prior to the pandemic, they used to eat a lot more takeout but they “put an end to that really quick.”

“I use my crockpot a lot now and we love cooking at home,” she said.

Other families have also found a silver lining in dinner time during the pandemic.

Hannah Dionne of Lille, a little town in Northern Maine, owns with her family a farm-to-table restaurant in Grand Isle that’s part of Misty Meadows Organic Farm.

Dionne and her family have been able to get together for family dinners more now than they have in more than 10 years.

“While it was really tough opening two months late, it was nice to be able to sit down as a family and not have my father still loading trucks of potatoes to Whole Foods, or my brother working in his sheet metal shop until 10 or 11 at night,” Dionne said.

www.bangormetro.com BANGOR METRO / 31

FEATURE Dionne said these dinners with her 24-year-old brother and 21-year-old sister have been such a nice luxury for them despite all the other worries the pandemic has caused their family.

For others though, whose jobs ramped up with the changes of the pandemic, there hasn’t been more time for family dinners.

That’s true for Danielle Archer’s family. Her husband works for UPS, the delivery service, and his job has been more hectic then ever.

“My husband starts work at 9:45 a.m. and his finishing time is always different — it depends on his workload,” she said. “The best way to describe our daily life is that it feels like he’s working peak holiday hours all the time now, and he is exhausted.”

Archer is exhausted too. They have two children, ages 8 and 10.

“All of the UPS employees are extremely hardworking and dedicated. Their spouses want to help them but we don’t know how.

There are some nights we are able to wait for him to get home to eat dinner, but it’s rare. It’s hard for the family to eat dinner at 9 or 9:30 at night,” she said. “In fact, sometimes we are in bed when he gets home since the boys are younger and I have to be at work at 6 a.m.”

Still, there are nights when Archer puts the boys to bed and waits up for her husband. She keeps it simple when she does.

“These meals usually consist of a frozen pizza or leftovers for dinner,” Archer said.

TRY DIFFERENT RECIPES: It’s a great time to experiment with new foods. Or opt for something comforting from the past by trying a recipe from your grandmother’s cookbook you keep saying to want to make, but haven’t had the time.

HOW TO MAKE FAMILY DINNERS BETTER Getting the whole family involved is a great way to bond and have something to look forward to now that we are staying at home more. Here are a few tips for making that happen.

PLAN AHEAD: It happens fast — we get hungry and grab for something that we may not love or that isn’t healthy. By planning meals ahead, and doing some prep work, it makes it easier to throw that meal in the oven or crock-pot and have a healthy dinner to look forward to.

32 / BANGOR METRO October 2020

GET KIDS INVOLVED: Come up with a theme for a few meals like Friday pizza night. Have the kids make personalized place cards, or be in charge of mixing a special drink like seltzer water, fruit juice and cut up fruit.

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www.bangormetro.com BANGOR METRO / 33

FEATURE

MEET

Captain Jack A YOUNG LOBSTERMAN IN TRAINING

BY JENNIFER HAZARD

CAPTAIN JACK SPEAR, a 10-year-old lobsterman from Yarmouth, discusses the surprising challenge of trapping a lobster.

“I watched a video with my grandpa and within 10 minutes 50 lobsters walked right by a trap. In that time, only one lobster went inside!” His freckle-face warms to a contented grin.

It’s fun teaching an adult something new when you’re a kid.

The fifth grader has a remarkable amount of experience when it comes to lobstering in Casco Bay. Jack started accompanying his dad, Marshall Spear, who is a commercial lobsterman, when he was just four-years-old. At age eight, Jack acquired his student license, which allows for a young person to set a total of 10 traps.

Jack tries to play it cool when asked if he loves lobstering. “It’s just something to do,” he says, but the twinkle in his eyes tells a different story. His mom, Rebecca Spear, says he’s a natural fisherman. “All of the stories he writes at school are about being out on the water,” she says.

Jack’s face turns a light shade of pink.

Since her oldest son has been home during quarantine, Rebecca thought he might enjoy selling his catch. She started spreading the word to family, friends and neighbors. If her son has a surplus available, she posts about his catch on Facebook. For neighbors who are fortunate to live near Jack, he’ll deliver lobster right to their door via his Radio Flyer wagon. Other customers

34 / BANGOR METRO October 2020

stop by the house to pick up fresh lobsters from the tank he keeps in the garage.

I ask if he’s saving for something special.

“Nah, not really,” he says, but his mother reminds him he bought a Zodiac, an inflatable boat with a rigged-hull, with the money he’s earned. She says he also hopes to buy his own lobster boat someday.

The support of friends and loved ones means a lot to the Spear family, especially during a time when so much is affecting the lobstering industry. The pandemic, government-mandated restrictions and more unforeseen challenges have made 2020 a difficult year. Rebecca says that many markets for lobster shut down early, from restaurants to cruise ships to sales overseas.

She says supporting local lobstermen and women is ideal. “There are so many ways to help. You can buy from local families, shop at fish markets like Harbor Fish in Portland, or buy from local farms. Everything helps.”

You could say that buying from a young lobsterman like Jack supports the industry now and invests in its future.

To hear him talk, as modest as he is, this 10-year-old boy has experienced so much on the water. He talks about some of the challenges he’s faced, like the time the wind was blowing at eight knots, and one of his traps got caught on a rock-faced island ledge. He ended up snapping the davit, the hauler that pulls up the trap.

Jack shakes his head, like an old-timer, still frustrated by the outcome.

Jack’s hobbies are not limited to lobstering, however.

He and his two brothers, Calvin, age eight, and Walter, age four, are Boston Bruins fans and love playing hockey. I ask if he thinks he’ll grow up to become a professional hockey player, a lobsterman or both. “I’d love to do both, but it’s not realistic,” he says with the seriousness of someone at least twice his age. “I’ll probably pick lobstering.”

I wonder if his brothers enjoy being out on the water, too. “Calvin? Heck, to the N to the O-O-O,” he says. “He wants to be a professional hockey player or a NASCAR driver.” Rebecca adds that her youngest son, Walter, loves to be on the boat with his oldest brother. “He’s just as salty,” she says smiling.

Next year, when Captain Jack turns 11, he’ll be able to set more traps—going from only 10 to 50 — which potentially means more lobster for his growing customer base.

“I know a kid who is 12 and he only set three traps this year,” Jack says incredulously.

“But I’m going to set all 50.”

PHOTOS: REBECCA SPEAR

www.bangormetro.com BANGOR METRO / 35

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36 / BANGOR METRO October 2020

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Legend

CELEBRATING FRANK'S BAKE SHOP

BY JULIA BAYLY

best BAKERY WINNER

(Top) Walter Beaulieu, Ben Gunn, Joseph Soucy, Frank Soucy, and Dwight Frasier pose with a pan of raised glazed donuts, cake and turkey pies in 1985.

IF, AS MANY PEOPLE BELIEVE, it’s not really a celebration until there is cake, countless Maine parties owe their success to Frank’s Bake Shop at 199 State Street in Bangor. For 75 years members of the Soucy family have baked and decorated cakes that were the centerpieces for decades-worth of parties marking birthdays, anniversaries, graduations, weddings, holidays or other celebratory events.

And they’ve done it while also turning out cupcakes, cheesecakes, donuts, fruit pies, cookies, breads and other pastries.

So many sweets over the years and the baking tradition continues with the fourth generation of the family. Brett and Shelby Soucy took over the running of the bakery in 2017. Brett Soucy is the greatgrandson of Frank Soucy who, along with his sons Joseph and Frank Jr., opened the bakery in 1945.

If you are one of those people who adhere to the notion that one must eat one’s lunch or dinner — vegetables included — before having dessert, Frank’s has you covered. In a display case there are prepared meals and salads to grab on the go, ranging from comfort food staples like meatloaf with carrots and mashed potatoes and the best turkey pie I’ve had outside my mother’s kitchen to more international inspired items like enchiladas with rice or pork marsala with egg noodles. There are also fruit, pasta or vegetable salads to round out your take-out meal.

But back to dessert.

Those are the selections that take center stage inside the bakery. It matters not how bad my day has been. When I walk into Frank’s within seconds I am grinning ear to ear and suddenly I’m a kid again being allowed to select whatever goodie I desire.

I mean, really, how can you not be happy faced with three display cases with just about any kind of sweet treat imaginable.

Breakfast sweets to the left include donuts, fritters and danish.

Dead center are the cookies, cream-filled rolls, bars, eclairs and minipies. Farther to the right is an entire case devoted to cheesecakes large and small.

As if all that was not enough, fruit pies and bread cover display tables and there is an entire, separate room devoted to specialty cakes, cupcakes and very fancy frosted cookies.

But wait, there is more. Tucked against the far left side of the bakery is a freezer stocked with Frank’s own ice cream in flavors like vanilla, maple pecan, blueberry or chocolate.

Yep, all of it makes me feel like that kid again. And since I’m a grown-up my choices are not limited to one selection. If that’s not a reason to celebrate, I don’t know what is.

PHOTOS: (TOP) COURTESY OF FRANK’S BAKE SHOP; (MIDDLE & BOTTOM) BDN FILE

best

close CALLS BEST

PHOTOS: ©STOCKPHOTOPRO, ©PIXEL-SHOT/ADOBE STOCK

take-out #1.

HARVEST MOON

#2.

MOE’S ORIGINAL BBQ

#3.

ANGELO’S PIZZERIA

12.8% of the votes 11.2% of the votes

10.5% of the votes

BEST

cocktail #1.

TIMBER KITCHEN & BAR

#2.

HAPPY ENDINGS

#3.

LAS PALAPAS

11.8% of the votes

10.5% of the votes

10.4% of the votes www.bangormetro.com BANGOR METRO / 39

best

2020 RESTAURANTS

BANGOR

AND THE WINNERS FOR BANGOR ARE ...

BEST BAKERY

BEST TAKE-OUT

BEST CRAFT BREWERY

FRANK’S BAKE SHOP

HARVEST MOON DELI

199 STATE ST, BANGOR FRANKSBAKERY.COM

72 COLUMBIA ST, BANGOR 366 GRIFFIN ROAD, BANGOR 1018 STILLWATER AVE, BANGOR HARVESTMOONDELI.COM

GEAGHAN’S PUB & CRAFT BREWERY

BEST BAR GEAGHAN’S PUB & CRAFT BREWERY 570 MAIN ST, BANGOR GEAGHANS.COM

BEST BREAKFAST

& BRUNCH

BAGEL CENTRAL 33 CENTRAL ST, BANGOR BAGELCENTRALBANGOR.COM

BEST DATE NIGHT RESTAURANT TIMBER 22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM

BEST OUTDOOR

SEATING

SEA DOG BREWING COMPANY 26 FRONT ST, BANGOR SEADOGBREWING.COM

BEST PLACE TO

TAKE OUT-OF-TOWNERS GEAGHAN’S PUB & CRAFT BREWERY 570 MAIN ST, BANGOR GEAGHANS.COM

BEST BURGER BLAZE

BEST FAMILYFRIENDLY EATERY HERO’S SPORTS GRILL 41 WASHINGTON ST, BANGOR WWW.HEROSSPORTSGRILL.COM

BEST FOOD TRUCK POMPEII PIZZA

18 BROAD ST, BANGOR WWW.BLAZEBANGOR.COM

98 CENTRAL ST & ON THE WATERFRONT, BANGOR POMPEIIPIZZA.ONLINE

BEST CHINESE

BEST FRENCH FRIES

ORIENTAL JADE

BLAZE

320 BANGOR MALL BLVD, BANGOR ORIENTALJADE.COM

18 BROAD ST, BANGOR WWW.BLAZEBANGOR.COM

BEST COCKTAIL

BEST ICE CREAM

TIMBER

GIFFORD’S FAMOUS ICE CREAM

22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM

BEST COFFEE SHOP BAGEL CENTRAL 33 CENTRAL ST, BANGOR BAGELCENTRALBANGOR.COM

40 / BANGOR METRO October 2020

570 MAIN ST, BANGOR GEAGHANS.COM

1109 BROADWAY, BANGOR GIFFORDSICECREAM.COM

BEST MEXICAN LAS PALAPAS 8 BANGOR MALL BLVD, BANGOR WWW.LASPALAPASBANGORME.COM

close CALLS

BEST OVERALL

EXPERIENCE

KOBE NINJA HOUSE 829 HOGAN ROAD, BANGOR KOBENINJAHOUSE.COM

BEST PIZZA PORTLAND PIE COMPANY 91 MAIN ST, BANGOR PORTLANDPIE.COM

BEST SANDWICH

BEST

food truck #1.

POMPEII PIZZA

#2.

THE LOBSTAH BUOY

#2.

MELT

HARVEST MOON DELI 72 COLUMBIA ST, BANGOR 366 GRIFFIN ROAD, BANGOR 1018 STILLWATER AVE, BANGOR HARVESTMOONDELI.COM

26.6% of the votes

22.7% of the votes

TIED!

22.7% of the votes

BEST SUSHI KOBE NINJA HOUSE

PHOTOS: ©LEV DOLGACHOV, ©VAASEENAA/ADOBE STOCK

829 HOGAN ROAD, BANGOR KOBENINJAHOUSE.COM

BEST VEGETARIAN MIGUEL’S 697 HOGAN ROAD, BANGOR MIGUELSBANGOR.COM

BEST WINGS GEAGHAN’S PUB & CRAFT BREWERY 570 MAIN ST, BANGOR GEAGHANS.COM

BEST

vegetarian #1.

MIGUEL’S

#2.

FORK & SPOON

#3.

UMAMI NOODLE BAR

18.3% of the votes 15.1% of the votes

14.5% of the votes www.bangormetro.com BANGOR METRO / 41

best

2020 RESTAURANTS

bangor GREATER

best PIZZA WINNER

AN ORONO

Institution

THROUGH THE YEARS AT PAT’S PIZZA

BY JOHN HOLYOKE

42 / BANGOR METRO October 2020

signup sheets in the lobby where we could make our orders. I remember the massive aluminum insulating boxes that held all of our pies — dozens and dozens of ‘em — and I remember waiting eagerly as the pies, all packaged in odd, stapled-together plates instead of boxes, were handed out.

One particularly cool thing: The Orono Pat’s still boxes its small pizzas in those stapledtogether plates. Pat’s son, Bruce Farnsworth, who nows owns the Orono restaurant, says they’re called paprus plates. He uses ‘em for a few reasons: He doesn’t like change, the plates don’t allow much air between the pie and the lid, so they stay warm, and if the restaurant used square pizza boxes, “I’d have to hire two people to do nothing but fold boxes.”

I’m among those who’d have it no other way. Heck, the pizzas might even taste better because of those plates that serve as a box.

A trip to Pat’s is like a trip down memory lane, and that’s exactly what Bruce Farnsworth wants. “[Pat’s Pizza] is unchanged. That’s one of the reasons for our success,” Bruce Farnsworth said. “People can come back after 20 or 30 years and say, ‘Wow, it hasn’t changed a bit.’”

Bruce doesn’t change much, either. He could make much larger batches of dough, but he refuses on principle: “I still make the same 18-pound batch of dough like my mother taught me,” he said. And that dough will be run through the same flattening machine that Pat bought for $150 in the 1950s. Bruce rebuilt it, but he loves the way it works in comparison to the newer machines.

And that machine is kept plenty busy: Bruce Farnsworth said Pat’s in Orono made its 4 millionth doughball years ago, as the company began spreading out and new

WINNER

most

FAMILY FRIENDLY

Pat Farnsworth stands outside Pat’s Pizza in Orono in 1993.

owner-operators set up Pat’s restaurants in their own towns. Now you can find a Pat’s in more than a dozen locations, but the original Pat’s still stands out as an original.

How popular is it? Well, the Orono Pat’s still produces 300,000 doughballs a year, and on a busy day with UMaine in session, Bruce Farnsworth says he might sell up to 1,200 pizzas. And consider this: The restaurant goes through about 1,000 pounds of cheese a week, and has its own special pepperoni produced for it, in 6,000-pound batches.

During my time at UMaine, I ate more than my share of Pat’s pizzas, often before attending an event on campus, or when relaxing with friends after a tough week of exams. And since then, I’ve remained a fan of those pies. Every time I think I’ve found another favorite, a visit to the original Pat’s teaches me that I was probably wrong. Pat’s withstands the test of time, every time.

So, you’re looking for a pro tip, perhaps?

A suggestion from a guy who has had plenty of Pat’s pizzas over the past four decades?

Well, preferences vary, for sure. Your epic pie might not look like mine. But I will tell you this: For my money, an extra-dough, extra cheese, pepperoni and fresh mushroom pie from Pat’s — small, only … and I won’t share — is about as good as it gets.

Just as it always has been.

PHOTOS: (PAT FARNSWORTH) AP FILE PHOTO; (OTHERS) ©GREENART, ©ADIDAS4747/ADOBE STOCK

C.D. “PAT” FARNSWORTH opened Farnsworth’s Cafe on Mill Street in Orono in 1931, and pizza was added to the menu in 1953. Since then, the pizza has taken lead billing, and many claim a University of Maine education isn’t complete without a Pat’s Pizza.

Or several, I might add.

As a UMaine brat — dad was on the faculty for more than 35 years — I can’t tell you exactly when I had my first Pat’s pizza.

But I can tell you the first one I remember, and that memory remains vivid 43 summers later.

I was a 12-year-old attending my first UMaine basketball camp, and I’d learned from my older brother, a veteran of the same camp, that there were two essential parts of the experience. One: Go to the bookstore and get yourself a T-shirt with your name on the back. Two: Make sure you save enough money to get a Pat’s pizza delivered every night.

I followed his advice, and quickly learned that when you’re in Orono, and sharing a pizza among a group of people who’d begun the evening as strangers, magic things happen. Conversation flows. Laughs are frequent. Strangers become friends.

I still remember that Pat’s delivery guy showing up every evening, after our coaches had left

www.bangormetro.com BANGOR METRO / 43

best

2020 RESTAURANTS

bangor GREATER

AND THE WINNERS FOR GREATER BANGOR ARE ...

BEST BAKERY

BEST TAKE-OUT

BEST CRAFT BREWERY

GOVERNOR’S RESTAURANT & BAKERY

HARVEST MOON DELI

MASON’S BREWING COMPANY

963 STILLWATER AVE, OLD TOWN GOVERNORSRESTAURANT.COM

BEST BAR MASON’S BREWING COMPANY 15 HARDY ST, BREWER MASONSBREWINGCOMPANY.COM

LOCATIONS IN ORONO, BREWER AND NEWPORT HARVESTMOONDELI.COM

BEST BREAKFAST DYSART'S RESTAURANT & TRUCK STOP 530 COLDBROOK RD, HERMON DYSARTS.COM

BEST BURGER

BEST DATE NIGHT RESTAURANT

MASON’S BREWING COMPANY

MASON’S BREWING COMPANY

15 HARDY ST, BREWER MASONSBREWINGCOMPANY.COM

15 HARDY ST, BREWER MASONSBREWINGCOMPANY.COM

BEST OUTDOOR

SEATING

MASON’S BREWING COMPANY 15 HARDY ST, BREWER MASONSBREWINGCOMPANY.COM

BEST PLACE TO TAKE

OUT-OF-TOWNERS MASON’S BREWING COMPANY

15 HARDY ST, BREWER MASONSBREWINGCOMPANY.COM 44 / BANGOR METRO October 2020

BEST CHINESE NOODLES & COMPANY 492 WILSON ST, BREWER

15 HARDY ST, BREWER MASONSBREWINGCOMPANY.COM

BEST FAMILY-FRIENDLY EATERY PAT’S PIZZA - ORONO 11 MILL ST, ORONO PATSPIZZAORONO.COM

BEST ICE CREAM SPENCER’S 77 MAIN ST, BRADLEY SPENCERSICECREAM.COM

BEST MEXICAN MARGARITA’S MEXICAN RESTAURANT 15 MILL ST, ORONO MARGS.COM

BEST COCKTAIL MASON’S BREWING COMPANY

BEST OVERALL EXPERIENCE

15 HARDY ST, BREWER MASONSBREWINGCOMPANY.COM

MASON’S BREWING COMPANY 15 HARDY ST, BREWER MASONSBREWINGCOMPANY.COM

close CALLS

BEST

craft brewery #1.

MASON’S BREWING

#2.

GEAGHAN’S BREWING

#3.

ORONO BREWING

28.6% of the votes 26.2% of the votes 16.8% of the votes

BEST PIZZA PAT’S PIZZA - ORONO 11 MILL ST, ORONO PATSPIZZAORONO.COM

BEST SANDWICH

PHOTOS: ©MASTER1305/ADOBE STOCK

HARVEST MOON DELI LOCATIONS IN ORONO, BREWER AND NEWPORT HARVESTMOONDELI.COM

BEST SEAFOOD EAGLE’S NEST RESTAURANT 1016 N MAIN ST, BREWER

www.bangormetro.com BANGOR METRO / 45

best

2020 RESTAURANTS

East DOWN

close CALLS

Ellsworth best A TASTE OF ENGLAND IN

AIRLINE BREWING COMPANY PUB FULFILLS A NEED IN DOWNTOWN ELLSWORTH

WINNER

CRAFT BREWERY

BY AISLINN SARNACKI

A TRADITIONAL ENGLISH PUB at the heart of downtown Ellsworth, the Airline Brewing Company pub was modeled after London’s The Red Lion. A British flag hangs by the front door, where the flowers trailing from planters and a gilded entryway and sign add to the impression that you’re about to walk through the door and into the United Kingdom.

Inside, dark wood furniture and wall panels, decorated with English antiques, adds to the illusion. The pub serves a list of 16 traditional European beers, all crafted at the Airline Brewing Co. brewery in nearby Amherst. Four varieties are available on cask at all times, as well as two nitro beers and 10 carbonated by CO2 from a keg. Four hard ciders are also on draft, all from local businesses.

“We’re probably the largest seller of cask beer in New England,” said Gary Cresswell, who owns the pub and brewery with his wife, Sharon Cresswell.

Gary Cresswell grew up in the West Yorkshire town of Huddersfield in England, while his wife hails from Texas. The two moved to Maine in 2014, and got to work building their dream brewery and pub. Today, some of the most popular beers they brew are stouts, porters and traditional English pub ale, which is a northern English style bitter.

The food served at the pub matches the theme, with traditional English meat pies, bangers and mash, baked potatoes and toasted sandwiches called “toasties.” The menu also includes a few American staples, such as nachos, veggie burgers and wings. And if you’re looking for something sweet, the pub offers a small selection of desserts, including sticky toffee pudding, an English classic.

“The whole idea is it’s small, it’s cozy, it’s somewhere to meet locals, strangers, tourists and just chitter chatter and have a nice time,” Gary Cresswell said. “It’s built to be a social environment. There’s no televisions. You sit near each other.”

During the COVID-19 pandemic, the pub has removed a number of tables and barred customers from sitting at the bar so customers can maintain a social distance while enjoying their drinks and meals. Meanwhile, at the brewery in Amherst, customers can enjoy outdoor seating and an entirely different menu (think burgers and fries).

The pub opened in July of 2016, and has since attracted a roster of devoted regulars. It has also become a popular stop for tourists spending time in the nearby Acadia National Park. Like a true English pub, it’s a place where visitors can easily mingle with the locals.

“My belief is, for society to survive — and certainly a rural society — it needs a pub, a church and a general store,” Gary Cresswell said. “Between those, you pretty much cover people’s needs to socialize. That was at the core of why we built it.”

46 / BANGOR METRO October 2020

BEST

bakery #1.

FLEXIT CAFE & BAKERY

#2.

HELEN’S RESTAURANT

#3.

SLICE OF EDEN

15.8% of the votes 13.3% of the votes 13.1% of the votes

www.bangormetro.com BANGOR METRO / 47

PHOTOS (OPPOSITE): (AIRLINE BREWING) AISLINN SARNACKI; (OTHERS) ©ARTEM SHADRIN, ©BIT24/ADOBE STOCK

best

2020 RESTAURANTS

East DOWN

AND THE WINNERS FOR DOWN EAST ARE ...

BEST BAKERY

BEST COFFEE SHOP

BEST MEXICAN

FLEXIT CAFE & BAKERY

FLEXIT CAFE & BAKERY

86 THIS!

192 MAIN ST, ELLSWORTH FLEXITCAFE.COM

192 MAIN ST, ELLSWORTH FLEXITCAFE.COM

125 MAIN ST, ELLSWORTH WWW.86THISMAINE.COM

BEST BAR

BEST CRAFT BREWERY

BEST OVERALL

FINN’S IRISH PUB

AIRLINE BREWING COMPANY

PROVENDER KITCHEN + BAR

156 MAIN ST, ELLSWORTH FACEBOOK.COM/FINNSIRISHPUB

BEST DATE NIGHT RESTAURANT PROVENDER KITCHEN + BAR 112 MAIN ST, ELLSWORTH WWW.EATPROVENDER.COM

22 MILL LANE, AMHERST 173 MAIN ST, ELLSWORTH ABCMAINE.BEER

BEST FAMILYFRIENDLY EATERY PAT'S PIZZA

BEST ICE CREAM

248 STATE ST, ELLSWORTH SYLVIASCAFE.NET

PUGNUTS ICE CREAM SHOP

248 STATE ST, ELLSWORTH DRAGONFIREPIZZA.ME

86 THIS! 125 MAIN ST, ELLSWORTH WWW.86THISMAINE.COM

BEST SEAFOOD

PROVENDER KITCHEN + BAR

BEST INTERNATIONAL

112 MAIN ST, ELLSWORTH WWW.EATPROVENDER.COM

MANNY’S GREEK GRILL

48 / BANGOR METRO October 2020

DRAGONFIRE

1276 ME-172, SURRY WWW.PUGNUTS.COM

BEST BURGER

156 MAIN ST, ELLSWORTH FACEBOOK.COM/FINNSIRISHPUB

BEST PIZZA

BEST SANDWICH

SYLVIA’S CAFE

FINN’S IRISH PUB

112 MAIN ST, ELLSWORTH WWW.EATPROVENDER.COM

396 HIGH ST, ELLSWORTH ELLSWORTHPATSPIZZA.COM

BEST BREAKFAST

BEST COCKTAIL

EXPERIENCE

248 STATE ST, ELLSWORTH

UNION RIVER LOBSTER POT 8 SOUTH ST, ELLSWORTH WWW.LOBSTERPOT.COM

www.bangormetro.com BANGOR METRO / 49

best

2020 RESTAURANTS

midcoast

Belfast SEASIDE SIMPLICITY IN

THE PERFECT MAINE EXPERIENCE AT YOUNG’S LOBSTER POUND

BY ABIGAIL CURTIS

50 / BANGOR METRO October 2020

That’s part of the fun, repeat diners say, with one customer in a party getting a normal number — 29, for instance — while another gets a more improbable one, such as 10,000.

The menu itself is much more elaborate than it was in the 1930s, when Bud and Belle Young started selling steamed lobsters and clams from a small building next to their house on the east side of Belfast.

Nowadays, you can also get such seafaring delicacies as steamed mussels, lobster stew, scallops, swordfish, crab, halibut, oysters, shrimp and haddock. You can even order more land-oriented fare, including steak tips, a hot dog plate and a veggie platter.

Still, just as it was in times past, it’s safe to say that the big draw at Young’s remains the seafood. For me, that’s a steamed lobster and a pile of clams, please, devoured in the company of family and friends with a harbor view as the backdrop. It’s just that simple, and just that delicious.

Young’s Lobster Pound is located at 2 Fairview Street in Belfast. It’s open 7 days a week, from 9 a.m. - 7:30 p.m., and also ships lobster and more overnight.

best WINNER

best WINNER

PLACE TO TAKE OUT-OFTOWNERS

SEAFOOD

best WINNER

OUTDOOR SEATING

PHOTOS: (BUILDING) BDN FILE; (OTHERS) ©KESU, ©NAT BOWORNPHATNON/ADOBE STOCK

THERE’S SOMETHING elemental about a Maine lobster pound perched next to the sea.

And Young’s Lobster Pound in Belfast, overlooking Belfast Bay, is about as elemental as it gets.

There’s nothing fancy here — it’s not necessary.

Instead, there are lobsters, sweet and red and succulent, served the way I think they taste best: outside, in the sunshine and fresh air, with plenty of drawn butter at hand.

Every order at Young’s comes with a view of the sailboats in the bay, the lobstermen unloading their catch right at the lobster pound’s dock, and the sun setting over the little city of Belfast. It’s a feast for the senses that seems to carry with it the essence of Maine.

Locals love the fact that they can gussy up the utilitarian picnic tables on the deck with flowers, tablecloths, plates and silverware from home — whatever they want, really, making it an in-demand place to celebrate a birthday or other special occasion. You can bring favorite side dishes to share, and it’s BYOB, so if you want to bring a bottle of wine or a favorite beer to go with your lobster rolls or steamed lobster dinners, go for it.

Hungry patrons can scope out the lobsters swimming around the pound’s big aquarium before they give their orders to the friendly staff, many of whom are seasonal workers from Jamaica who return to Belfast, and Young’s, year after year. Then it’s time to snag a picnic table on the spacious deck and watch the activity on the harbor while keeping an ear out for the order numbers, which are random, to be called out.

close CALLS

BEST

family friendly #1.

BELL THE CAT

#2.

DOCKSIDE FAMILY RESTAURANT

24.5% of the votes

21.5% of the votes

PHOTOS: ©ARTUR, ©ARINA PHOTOGRAPHY/ADOBE STOCK

#3.

RALPH’S CAFE

19.7% of the votes

BEST

ice cream #1.

STONE FOX FARM CREAMERY

29.5% of the votes

#2.

WILD COW CREAMERY

28.3% of the votes www.bangormetro.com BANGOR METRO / 51

best

2020 RESTAURANTS

midcoast

AND THE WINNERS FOR THE MIDCOAST ARE ...

BEST BAKERY

BEST BREAKFAST

BEST FOOD TRUCK

RALPH’S CAFE

RALPH’S CAFE

WASSES HOT DOGS

12 PURPLE HEART HWY, BROOKS FACEBOOK.COM/EATATRALPHS

12 PURPLE HEART HWY, BROOKS FACEBOOK.COM/EATATRALPHS

RENY'S PLAZA, BELFAST

BEST BAR

BEST BURGER

ROLLIE’S

ROLLIE’S

STONE FOX FARM CREAMERY

37 MAIN ST, BELFAST ROLLIESMAINE.COM

37 MAIN ST, BELFAST ROLLIESMAINE.COM

398 EAST MAIN ST, SEARSPORT STONEFOXFARMCREAMERY.COM

BEST DATE NIGHT RESTAURANT

BEST COCKTAIL

BEST OVERALL

DELVINO’S

52 MAIN ST, BELFAST DELVINOS.COM

52 MAIN ST, BELFAST DELVINOS.COM

DELVINO’S

BEST COFFEE SHOP

BEST ICE CREAM

EXPERIENCE DELVINO’S

52 MAIN ST, BELFAST DELVINOS.COM

BEST PIZZA

BEST OUTDOOR

BELL THE CAT

YOUNG’S LOBSTER POUND

15 BELMONT AVE, BELFAST BELLTHECATINC.COM

93 MAIN ST, BELFAST

BEST CRAFT BREWERY

BEST SANDWICH

BELFAST BAY BREWING

BELL THE CAT

BELFAST, MAINE WWW.BELFASTBAYBREWING.COM

15 BELMONT AVE, BELFAST BELLTHECATINC.COM

BEST FAMILYFRIENDLY EATERY

BEST SEAFOOD

SEATING

4 MITCHELL ST, BELFAST YOUNGSLOBSTERPOUND.WEBS.COM

BEST PLACE TO TAKE

OUT-OF-TOWNERS

ALEXIA’S PIZZA

YOUNG’S LOBSTER POUND 4 MITCHELL ST, BELFAST YOUNGSLOBSTERPOUND.WEBS.COM

BELL THE CAT 15 BELMONT AVE, BELFAST BELLTHECATINC.COM

52 / BANGOR METRO October 2020

YOUNG’S LOBSTER POUND 4 MITCHELL ST, BELFAST YOUNGSLOBSTERPOUND.WEBS.COM

close CALLS BEST

bakery #1.

RALPH’S CAFE

#2.

BELL THE CAT

22.2% of the votes 18.2% of the votes

#3. MOONBAT CITY BAKING

12.5% of the votes

BEST

craft brewery PHOTOS: ©ALEXANDRE/ADOBE STOCK

#1. BELFAST

BAY BREWING

24.7% of the votes

#2.

LAKE ST. GEORGE BREWING CO.

18.7% of the votes

#3.

LIBERTY CRAFT BREWING

12.8% of the votes www.bangormetro.com BANGOR METRO / 53

best

2020 RESTAURANTS

Maine close CALLS NORTHERN

Mecca A FROZEN

BY AMY ALLEN

ONE OF THE MOST ICONIC summer jobs in The County is a gig scooping ice cream at one of the three Houlton Farms Dairy Bar locations. And that’s exactly how I spent the summer of 1999. Working on my soft serve twirling skills, blending Lemon Freezes and serving up Awful Awfuls in the shadow of a giant milk carton statue in Presque Isle.

Houlton Farms Dairy has been around since 1938, delivering milk, eggs, butter and ice cream door-to-door via milkman until 1974 and to local stores. The Lincoln family took over the business in 1981, adding the first dairy bar in 1983.

“We had that building in Presque Isle and just thought we’d try it,” said Eric Lincoln, who along with his brother Jim and sister-in-law Mary run the business today. “It was a hit and has been growing ever since.”

Caribou’s dairy bar was added in 1987 and Houlton’s followed a year later. Houlton Farms makes more than 20 flavors of ice cream and sherbet, but Eric Lincoln says lemon sherbert is the most popular because it’s used to make their famous Lemon Freeze. That smooth and refreshing blend of lemon sherbet and Houlton Farms’ popular lemonade is one of the biggest sellers for the dairy bars, along with their Peanut Butter Crazy (a creamy peanut butter milkshake). On a personal note, I recommend the Awful Awful — a milkshake topped with a scoop of hard ice cream or a swirl of soft serve. Truly the best of both worlds.

Eric Lincoln says one of the things that sets Houlton Farms ice cream apart is that it’s still made in small batches with a high butter fat content. While gathering at the dairy bars isn’t the social event it has been in summers past — Eric Lincoln says shakes and sundaes that can be quickly transported back to your car have been popular this summer — retail sales have gone way up.

“All ice cream is selling well this summer,” he said. “I think maybe people are treating themselves more. We’re selling more quarts than ever before.”

Houlton Farms products are available throughout Aroostook County and northern Washington County, and Eric says they also have a handful of customers who travel up to Houlton to pick up products and sell in stores outside of northern Maine, including Tiller & Rye in Brewer.

Even after the dairy bars are closed for the season, you can still find quarts of Houlton Farms ice cream in stores throughout northern Maine all year long.

54 / BANGOR METRO October 2020

pizza BEST

#1.

PAT’S PIZZA

#2.

CAMERON’S MARKET

#3.

TNS MARKET

21.2% of the votes 21% of the votes

20.3% of the votes

best WINNER

ICE CREAM

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A HOULTON FARMS DAIRY BAR VISIT IS A SUMMER TRADITION

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GET OUT

CASTINE

GET OUT:

CASTINE LET’S MEET UNDER THE ELMS

BY JULIA BAYLY

58 / BANGOR METRO October 2020

The French were the first to arrive, followed soon after by the Dutch. By the early 1700s, the British arrived and the area became part of the British Empire. In 1779, the British built Fort George on the highest point of land in Castine and successfully defended it against the poorly organized and mismanaged Penobscot Expedition.

The expedition was a military and naval assault by the Massachusetts Board of War sent to capture the area and their ultimate defeat was as stunning as it was humiliating for the Americans.

After Castine and the surrounding area became part of the United States following the War of 1812, the town grew and fortunes were made thanks to fishing, shipbuilding and salt harvesting. In fact, according to local historians, in 1850 Castine had the second-highest per capita of wealth out of any town or city in the country.

Like many of Maine’s coastal towns, Castine also enjoyed a period of popularity with wealthy tourists who would travel by rail or steamboat to the town to spend their summers in lavish vacation homes and cottages or luxury inns.

What Castine does not have now is the feel and vibe of a typical Maine coastal tourist destination. Castine feels a bit more laid back, a bit less structured than those hotspots. To me, it has more the feel of visiting an old friend and being invited into the living room or parlor for a coffee and some great conversation.

On a recent two-night stay in Castine with tiny dog Chiclet, I was charmed and fell under the spell of a community that invites you to meet them under the elm trees and by the sea.

DO To start your visit to Castine, make sure you have on a good pair of walking shoes.

Then start walking. I began my exploration of Castine by checking out the downtown, which may be among the smallest business districts in the state. Castine’s downtown extends several blocks down Main Street from the post office to the town dock.

Historically significant due to its age, locals hedge their bets and will tell you the post office in Castine is the “second oldest” post office in the country, just in case there is an older one out there somewhere else.

PHOTOS: NATALIE WILLIAMS

IN A LOT OF WAYS, Castine is very much like so many other coastal towns or communities in Maine.

Tucked between two arms of Penobscot Bay, Castine is on a peninsula literally at the end of the road, about an hour east of Bangor. It’s considered Down East and it certainly has its share of stately old captain’s homes. It also has a public dock area where both working and pleasure boats are tied up at the wharf or bobbing at their moorings in the bay. Lobster traps and buoys are piled near the water and local eateries have those Down East standards on their menus like lobster rolls, crab cakes, blueberry pies and homemade ice cream. There’s the smell of saltwater in the air and exquisite views from just about any point in town from which to take in the bay and islands beyond.

And, of course, there is a lighthouse — Dyce Head Light at the very tip of the peninsula.

It also has plenty of maritime history and is the home to Maine Maritime Academy.

The town is considered one of the oldest in North America having been continuously occupied by European colonizers since 1613.

NOTE: Information in this piece was accurate and up to date when going to press in September. It is highly advisable to call or check a business’s website for the most current COVID-19 related information. Up to date state COVID-19 guidelines can be found at www.maine. gov. You can also check out the town’s website at www.castine.me.us for updated local COVID-19 information.

Boats of all sizes bob gently at their moorings in Penobscot Bay at the Castine public dock.

As I strolled along Main Street, I was immediately intrigued by Mary Margaret’s Mercantile (15 Main Street, 207-3265102). Taking up the lower floor of an older former house, the mercantile has yarn, clothing, household items and really nice Maine souvenirs.

But that’s just the downstairs.

Walk up the wooden steps to the second floor and suddenly you are in every 1970s 16-year-old’s bedroom. Or at least my 16-yearold self’s room. Vinyl records featuring artists like Jimi Hendrix, Bob Dylan, The Rolling Stones and Led Zeppelin line the walls. Where there are no records, blacklight posters hang.

Crates of records for sale are everywhere. The finishing touch is a stereo that I swear is the same make and model I had way back when upon which to listen to these vintage tunes.

Since I no longer have that stereo or any turntable, I left without a record but did find a sweater downstairs that will be perfect once winter comes.

A door or two down is Adam Gallery (7 Main Street, www.adamgalleryonline.com) which sadly closes for the season at the end of September. The gallery showcases the

exquisite oil paintings by Joshua and Susan Parish Adam. They two have very distinct styles influenced by the Maine coast. They also have a second gallery at their Castine residence at 140 Battle Ave. which is open through Columbus Day. The next stop was Compass Rose Bookstore (3 Main Street, 207-326-5034, www.compassrosebookscastine.com) This independent bookstore carries an outstanding selection of books along with stationery and puzzles. Oh, and chocolate, which we all know pairs beautifully with a good read. You can browse those titles to your heart’s content and then head to the back of the shop and cafe where you can curl up with a coffee to read your book or chat with friends.

At the bottom of Main Street, where it intersects with Water Street, is T&C Grocery (12 Water Street, 207-326-4818).

It’s the place where locals come to grab a coffee and visiting pleasure boaters can restock their galley larders. It’s where you can get everything from bottled water to wine, snacks to homemade pizza and sandwiches. It’s also the place to get the

inside scoop on what’s going on around town and a place to spend some wonderful time chatting and sharing jokes.

Cross Water Street and you’re at the town dock.

The dock offers a perfect spot to view the harbor with pleasure boats ranging from small powerboats to large cabin cruisers to grand sailboats. Chiclet and I spent a good amount of time looking at those crafts and imaging the ocean adventures we could have exploring mysterious lands and uncharted waters.

We also had a bit of a maritime celebrity sighting when we saw the massive ship the State of Maine and the historical schooner Bowdoin tied up at the Maine Maritime Academy docks. Both are used as training vessels for the students.

Walking around, it was impossible to not be struck by the history of Castine. It seemed everywhere you looked there was a monument, a canon or a sign marking an event that took place hundreds of years ago that shaped the town.

Early on I noticed hand-painted signs scattered all around the town. www.bangormetro.com BANGOR METRO / 59

CASTINE

(Above) Castine’s Main Street runs just a few short blocks up from the town’s public dock and is lined with cafes, shops and galleries.

(This photo) Signs like this are all over Castine marking historical events that took place hundreds of years ago.

Tiny dog Chiclet checks out a sculpture just her size along Main Street in Castine.

60 / BANGOR METRO October 2020

These signs were first put up in 1908.

On them are painted narratives describing historical events, places or people associated with that particular spot. They are on street corners, in people’s front yards, on paths, between businesses and along the roads.

According to the Castine Historical Society, the first sign was put up by the Unitarian Universalist Congregation of Castine. In 1910, the town gave the Castine Village Improvement Society $125 for creating and placing more of the signs. In the days before radios, audio recordings and the internet they served as a virtual historical tour of Castine.

Local historians do caution that those signs, while well-loved, might not be 100 percent historically accurate given the fact that modern scholars have better access to more documents and information.

I loved them and made a game of seeing how many I could find and what I could learn. Among the signs were ones purporting to be the sight of the area’s first tavern, the location of the first customs house and the site of a barn where, in 1815, members of the British Army performed “The Comedy of the Poor Gentleman.”

If you want an actual historian to guide you around the town and discuss history, walking tours are available through the Castine Historical Society Wednesday through Saturday starting at 10 a.m. and on Sundays at 2 p.m. After Oct. 11, the tours are by reservation only and may be booked by calling 207-326-4118. The tours last about an hour beginning and ending at the historical society at 13 School Street. That’s also the location of the town common, a large grassy space surrounded on three sides by two schoolhouses, historical buildings, the library and the Unitarian Universalist Congregation of Castine church.

At the top of Main Street and Battle Avenue is the 35-acre Maine Maritime campus and across from it is all that remains of Fort George. Chiclet and I walked up past the cannon marking the entrance to the old fort to get a closer look at the remaining stone walls and contours in the ground that outline the old buildings that are long, long gone.

Keep heading east — either by car or on foot — for about a mile and you end up at Dyce Head Lighthouse where, if you get up early enough, you can catch a pretty impressive sunrise. Just before you get to the lighthouse, keep your eyes peeled for the small sign marking the entrance to Witherle Woods which has about 6 miles of hiking trails.

PHOTOS: (TOP) NATALIE WILLIAMS; (MIDDLE & BOTTOM) JULIA BAYLY

GET OUT

On the other side of Witherle Woods is Wadsworth Cove Beach. You can get there by hiking through those woods or by driving down Wadsworth Cove Road which turns off Battle Avenue next to the town golf course.

The cove is naturally sheltered and even has a separate man-made swimming hole adjacent to the bay. When Chiclet and I got there, we were at first confused by all the people walking around staring at the ground next to the water. Deciding to join in, I soon realized they were hunting for shells, pretty rocks and seaglass. The beach is a wonderful spot to find and collect all three. It’s also the pace to be at the end of a day that perhaps started at the lighthouse at sunrise. That’s because the cove faces west and offers spectacular sunset views.

EAT/DRINK I won’t sugarcoat this. There are not a lot of dining options even during the height of summer in a non-pandemic year in Castine.

But don’t worry, the few options that are there are more than enough to keep you and your tastebuds happy and full.

I ate and felt like an old salt local at Danny Murphy’s Pub (8 Sea Street, 207326-1004) where you only have to meet the staff once for them to know you by name the next time you come in. The bar faces the water and is equal parts sports bar, college hangout, pub eatery and local hangout. The walls are lined with televisions tuned in to whatever sport is playing at the time. The beams are dark wood and decorated with stickers, patches, hats and other memorabilia from ports around the world. One section of a beam is filled with the nametags of former Maine Maritime Cadets. The beers range from high-end Maine craft brews to national mass-market brands. The kitchen turns out impressive pizza, burgers, chicken wings and sandwiches. I loved the place.

For a slightly more upscale experience, there is Markel’s Bakehouse (26 Water Street, 207-326-9510, www.markelsbakehouse. com). Get there early — they open at 7 a.m.

— if you want the full selection of homemade bagels, pastries and breads. You can also order a picnic lunch to go. It was a tough choice looking at their amazing sandwich selection, but in the end, I opted for lox with cream cheese, hard-boiled egg, cucumbers and tomatoes (hold the capers and onions) on fresh baguette. I added in a fresh fruit salad and the last orange shortbread cookie to round out my repast, which I enjoyed while relaxing at Wadsworth Cove. A word

about that cookie — the orange in the cookie was, in fact, orange-infused dark chocolate. I’ve never had a cookie that good and wonder if I ever will again. I also have to add that the young man working behind the deli counter could not have been sweeter if he tried. After I asked about the presence of onions in one of the salads, he came out front and described in detail the ingredients of everything in the display case.

But it was the breakfast at Markel’s that blew me away.

After spending probably too much time trying to decide between French toast and eggs benedict, I ended up going for the eggs. Now, I will fully admit for decades, no matter where in the world I am, ordering eggs benedict is something of a quest — a quest for the ultimate hollandaise sauce.

And by ultimate, I mean as good as what my mother made.

While I was happy to dine on Markel’s version made with a perfectly poached egg on a homemade English muffin with more of that lox, I was also prepared for yet another sub-Mother Bayly sauce. Well, at the risk of incurring a haunting from my dearly departed mother, Markel’s sauce hit it out of the park.

It was, by far, the best hollandaise I have ever had since my childhood. I may have even wept a bit at the sublime creaminess and the perfect balance of lemon and dill.

Markel’s also runs The Watermark (26 Water Street, 207-326-9510), a wood-fired restaurant that specializes in hand-tossed pizza and smoked chicken wings. Chiclet and I were able to snag an outdoor seat on our visit and I opted for the evening’s pizza special — the Margherita prepared with heirloom tomatoes grown locally. The Watermark offers a stunning variety of specialty pizzas using toppings like roasted chickpeas, prosciutto, stewed onions, pulled pork and other seasonal goodies.

As mentioned earlier, T&C Grocery also has food ranging from reuben sandwiches made with gourmet corn beef to handmade pizzas.

STAY Like the dining options, there are not a lot of lodging facilities in Castine and the majority close down for the winter season.

Chiclet and I stayed at The Castine Inn (33 Main Street, 207-326-4365, www. castineinn.com). They will close down for the season on Oct. 11, but if your travel plans are before that date, check out the historical 1898 building. There are 19 guest

rooms in this pet-friendly inn and many of the rooms overlook the bay, the inn’s gardens or both.

Due to COVID-19, they are not offering their gourmet breakfast. But fear not. Every guest can have either a fresh-baked scone or muffin — or both — and coffee at the time of their choosing between 7 a.m. and 9:30 a.m. I went for the scones which were hot out of the oven and served with housemade blueberry jam and butter.

About a mile out of town is Castine Cottages (33 Snapps Way, 207-326-8003, www.castinecottages.com). There are six two-bedroom fully equipped cottages each with views of Penobscot Bay. Guests have access to a private beach and, if reserved ahead of time, can enjoy a traditional Maine lobster meal.

DON’T MISS Sometimes it’s the tiniest things that can leave the grandest memories. In this case, it’s what has to be among the smallest public art installations I have ever seen. It’s easy to miss and frankly, it was Chiclet who first spotted it.

Walking down Main Street I noticed she was enthusiastically sniffing at something rising out of the concrete sidewalk. Squatting down — way down — to get a better look I was eye-to-eye with an itsy bitsy bronze seal poking its head out of the ground. Nearby other bronze seals were frolicking. As we continued our walk, we saw seals, walruses, dogs, people and other creatures.

The works are by Maine artist Goody-B. Wiseman whose works are inspired by nature and history. I found them whimsical, delightful and had a grand time making a game seeing how many I or Chiclet could spot. I could not find information on how many there are, but according to a post on the town’s Facebook page, one young visitor counted 29 of them.

Take time also to admire the dozens of stately elm trees lining the streets.

Residents have done a heroic job of keeping the trees safe from the Dutch Elm Disease that decimated stands in other parts of the state.

I remain utterly charmed by Castine and had no trouble finding enough to do while there to more than fill three days. I had to walk, do some advance scouting online and be prepared to take charge of my own itinerary. But it was worth it.

I can’t wait to go again and who knows? Maybe I’ll see you under an elm or by the sea. www.bangormetro.com BANGOR METRO / 61

WOODS & WATERS

A look at Maine’s

REGISTERED GUIDES

REGISTERED MAINE GUIDES have become such a fixture of Maine’s outdoor heritage, it’s easy to take them for granted. Yet 15 years ago, a national tourism consultant recommended that the state should brag loudly about its Registered Maine Guides, declaring that the marketing potential for this highly recognizable brand is tremendous.

BY BOB DUCHESNE It’s an historical curiosity, but at one time, 100% of the Registered Maine Guides were women. That’s because Cornelia “Fly Rod” Crosby was the first. Her honor was well-earned.

On the day she reeled in her first fish in 1886, Fly Rod was forever hooked on fishing. Before the turn of the century, she was a nationally-known promoter of hunting and fishing.

An accomplished writer for various sporting journals, her hunting display at the First Annual Sportsmen’s Show at Madison Square Garden in 1895 sealed her reputation as one of America’s leading outdoor sportswomen.

In 1897, the Maine legislature passed a bill requiring hunting guides REGARDLESS OF to register with the state. Cornelia “Fly Rod” Crosby was the first of WHETHER THE CLIENT 1,316 guides registered that year. Today, there are over 4,750 licensed guides in the state, including 653 women. Women now represent IS HUNTING MOOSE OR 14% of the total, up from 11% just seven years earlier. In other words, more women are becoming Registered Maine Guides, and PADDLING THE ALLAGASH, at an increasing rate.

The increase in female guides corresponds with a rise in the number THE GUIDE KNOWS WHERE of women taking up hunting and fishing. Programs like “Becoming TO GO AND WHAT TO DO. an Outdoor Woman,” sponsored by the Maine Department of Inland Fisheries & Wildlife, have confirmed that women especially enjoy GUIDES ENRICH THE learning traditional woods crafting skills from other women.

To become licensed, guides must demonstrate proficiency in at least OUTDOOR EXPERIENCE. one of five classifications: hunting, fishing, recreational, sea-kayaking,

PHOTO: ©RAWPIXEL.COM/ADOBE STOCK

PASSING THE RIGOROUS TEST TO BECOME A REGISTERED MAINE GUIDE

or tide-water fishing. Regardless of whether the client is hunting moose or paddling the Allagash, the guide knows where to go and what to do. Guides enrich the outdoor experience. However, that’s not their primary purpose.

The guide’s top job is to keep people safe.

Maine is beautiful but rugged. Its forests are thick and wet, not a great place to get lost. Its tides are huge, its whitewater rivers tumultuous. To become a Registered Maine Guide, one must first demonstrate top-notch safety skills. The American Red Cross standard first aid course is a prerequisite for all aspiring guides. As an additional margin of safety, candidates must pass a security background check.

When people hire a guide, they can be certain that they will not be alone in the woods with someone whose previous behavior warranted a felony conviction.

To become a guide, candidates must next pass both a written and an oral exam. Each is daunting. Many don’t pass on the first try, and some never pass at all.

The written exam is tough, and the oral

exam can be terrifying. Examiners want to see how well candidates respond under pressure, and they’ve had lots of experience in generating that pressure.

Applicants are handed a map and compass, and must navigate their way through whatever scenario the examiners throw at them. Amusingly, the growing use of smartphones and GPS has led to a general decline in proficiency with the old-fashioned map and compass. It’s a part of the exam where applicants often struggle most.

Applicants may be figuratively dropped into a catastrophic event scenario, and must describe on-the-fly how they would handle injuries and recover lost clients.

The interrogation varies by discipline. The emergency scenario concocted for a hunting guide will differ from the predicament invented for the salt-water fishing guide, but both will be equally challenging.

A lot of what guides do is just common sense. But it’s a common sense developed over centuries of woodcraft history in Maine. It’s often simple things, like making sure clients have a safety kit on their persons, and not in a knapsack that can be lost or left behind.

There’s no getting around it. Maine law will not allow anyone to guide professionally who has not met its professional standards. As the statute reads: “Guide means any person who receives any form of remuneration for his services in accompanying or assisting any person in the fields, forests or on the waters or ice within the jurisdiction of the State while hunting, fishing, trapping, boating, snowmobiling or camping at a primitive camping area.”

One thing’s for certain. Anyone who hires a Registered Maine Guide is sure to get a qualified professional. Because the guide had to prove it.

BOB DUCHESNE is a local radio personality, Maine guide, and columnist. He lives on Pushaw Lake with his wife, Sandi.

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BYOURSELF THE VIEW FROM HERE

Challenge

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WHY A 30-DAY CHALLENGE MIGHT BE RIGHT FOR YOU (AND HOW TO FIND ONE!)

BY EMILY MORRISON

EVER FELT LIKE you’re stuck on the treadmill of life? Do you wake up at the same time everyday, do the same things, take care of home and household and then start the cycle all over again?

If you’re beginning to feel a bit like Bill Murray’s character in “Groundhog Day,” you may want to consider taking a 30day challenge.

A 30-day challenge can be physical, emotional, social, musical or even academic. In essence, month-long challenges are about trying something new and different, or conversely, giving up something old and unhealthy. Though popular myth says that it takes 21 days to form a new habit, current research suggests it actually takes closer to 66 days for new habits to solidify.

This means that 30-day challenges are designed to get you at least half-way to making a permanent change.

WHAT KIND OF CHANGE WOULD YOU LIKE TO MAKE? Would you like to be a better cook? Eat healthier? Exercise more?

Use your cell phone less? Spend more time reading? Wake up earlier? Meditate more? Swear less? Write down what you’re grateful for? Marie Kondo your home? Donate one item daily?

Perform random acts of kindness? Take a push-up challenge?

Raise awareness for a cause?

The kinds of challenges you can take are as endless as the kinds of changes you wish to make. Ultimately, deciding what you’d like to do differently comes down to which one of these new habits you think would make you think, feel, or act better.

Remember, you can always choose a 30-day challenge for now and save one or two for later.

the world wide web. The internet is full of articles on where to start. For instance, a simple Google search on the “best 30-day challenges to try” will land you deep into Pinterest, Inc., Forbes and Verywell territory. A word to the wise: Don’t get so caught up on researching a challenge you’re too exhausted to actually try one by the time you get done scrolling.

To break these options down for you: • Pinterest has new and of the moment challenges • Inc. and Forbes are great for financial challenges • Verywell provides health and wellness challenges Also, don’t forget about social media. Often, friends may share challenges they’re trying on their Facebook, Instagram, or Twitter accounts. These posts can be inspiring.

Just try not to get drawn into TikTok. There’s only so much popping, locking, and dropping people over 40 should try.

WHAT IF YOU DON’T FINISH IT? These challenges are designed to make you feel better, not worse.

If your 30-day challenge starts to suck the life out of you, you’re defeating your own purpose. You should be doing something that adds life to your life, not taking it away. If you find yourself petering out, forgive yourself and start again or move onto something else.

Perhaps you could start a new 30-day challenge called, “No more 30-day challenges.”

It’s quite popular.

B

PHOTO: ©DROBOT DEAN/ ADOBE STOCK

WHERE CAN YOU FIND ALL THESE CHALLENGES? Lots of challenge ideas come from a little place we like to call

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.