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CONTENTS

SEPTEMBER 2017

FEATURES 42 IN CONVERSATION: EMILY CAIN The once reluctant politician is making her mark on a national stage 48 OF RAKES AND CLAMS Get an inside look at Maine clamming

IN EVERY ISSUE 08 WHAT’S HAPPENING Local news & sightings

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OF RAKES AND CLAMS

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THEN & NOW: UNITY

14 OBSESSIONS What we can’t get enough of this month 78 THEN & NOW A visit to Unity through the years

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Your picks for the 2017 best eats are revealed on page 55.

PHOTOS: (CLAMS) GABOR DEGRE; (UNITY) COURTESY OF THE UNITY HISTORICAL SOCIETY

88 LAST WORD Finding the sweet spot between vacation and real life

FOOD & DRINK

HEALTH & FITNESS

HOW TO

20 IN SEASON NOW Make the most of apple season

26 HIKE ME Embrace the end of summer with a hiking and camping adventure

32 MAKE ROCK CANDY Combining science and crafting

PHOTOS: (CLOCKWISE FROM TOP LEFT) SARAH WALKER CARON; AISLINN SARNACKI; AMY ALLEN; BDN FILE

22 IT’S MORE THAN COLLEGE FOOD Husson Dining wins best wings award

34 MAKE SAUERKRAUT DIY guide to fermenting fun

HOME & FAMILY

OUTSIDE

BEST RESTAURANTS

36 A CELEBRATION OF RURAL LIFE Take a visit to the Common Ground Fair in Unity

86 HEAD NORTH New national monument offers stunning views of fall foliage

55 AND THE WINNERS ARE...

Discover your top picks for the area’s best restaurants, runners-up, close calls and all things delicious

www.bangormetro.com BANGOR METRO / 3

EDITOR’S NOTE

MORE THAN A DECADE AGO, AS A YOUNG WRITER AND NEW MOM TRYING TO BREAK INTO FOOD WRITING, a dear friend surprised me with a ticket to a food publishing event in New York put on by the James Beard Foundation. The conference spanned topics from food blogging, then in its infancy, to the competitive and challenging world of cookbook publishing.

But what I remember most was editor Judith Jones speaking about her experiences discovering Julia Child and working with countless other brilliant cookbook authors — from James Beard to Marcella Hazan. She was realistic about the challenges and honest about publishing, which she saw as being in a bad place then.

The cookbook market, she said, was favoring glitz and excitement over substance. Thankfully, I think that has changed in the ensuing decade, favoring more instructive cookbooks and seasonal eating.

Jones passed away in early August at age 97, after a remarkable life in which she gave so much to the publishing world. She was the editor who agreed to publish “Mastering the Art of French Cooking,” as well as books like “Anne Frank: The Diary of a Young Girl,” which she famously saved from the Doubleday slush pile.

What an amazing career.

September is, for Bangor Metro, our food issue, so it seemed fitting to mention Jones here. If you love home cooking as much as I do, I hope you’ve been reading my monthly column In Season Now, which features a tasty recipe using apples this month on page 20. For when you don’t feel like cooking, you’ll want to take note of the winners of our annual Best Restaurants contest on page 55. There’s so many great places to check out in the coming year!

Beyond food, there’s a feature by Lauren Abbate on the Common Ground Country Fair and it’s interesting history on page 36 that’s worth reading. Also learn about why fall might just be the right time to visit the new Katahdin Woods and Waterways National Monument in Bob Duchesne’s column on page 86.

I hope you’ll check out all the great stuff we have crammed into this issue.

There’s so much more than what I mentioned here, so be sure to check out the table of contents on pages 2-3.

Want to tell me what you really think? I welcome constructive feedback at talkback@bangormetro.com.

HAVE A SUPERB SEPTEMBER!

SARAH WALKER CARON, EDITOR

Connect With Us Online bangormetro.com facebook.com/BangorMetro @BangorMetro bangormetro talkback@bangormetro.com 4 / BANGOR METRO September 2017

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

PUBLISHER

Richard J. Warren

EDITOR

Sarah Walker Caron scaron@bangordailynews.com

ART DIRECTOR

Amy Allen aallen@bangordailynews.com

SUBSCRIPTION & PROMOTIONS MANAGER

Fred Stewart fstewart@bangordailynews.com

STAFF WRITER

Lauren Abbate labbate@bangordailynews.com

STAFF WRITER

Emily Burnham eburnham@bangordailynews.com

STAFF WRITER

Abigail Curtis acurtis@bangordailynews.com

STAFF WRITER

Meg Haskell mhaskell@bangordailynews.com

STAFF WRITER

John Holyoke jholyoke@bangordailynews.com

STAFF WRITER

Aislinn Sarnacki asarnacki@bangordailynews.com

www.bangormetro.com BANGOR METRO / 5

CONTRIBUTING WRITERS & PHOTOGRAPHERS

Bob Duchesne

Jodi Hersey

Jeff Kirlin

Richard Shaw

Chris Quimby AND...

Rosemary Lausier and Kassadi Moore

Bangor Metro Magazine. September 2017, Vol. 13, No. 9.

Copyright Š Bangor Publishing Company.

Bangor Metro is published 12 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.

Advertising: For advertising questions, please call the Sales Director Todd Johnston at 207-990-8134.

Subscriptions/Address Change: The one year subscription cost is $15.95. Address changes: to ensure delivery, subscribers must notify the magazine of address changes one month in advance of the cover date. Please contact Fred Stewart at 207-990-8075.

Accounts Payable/Receivable: For information about your account please contact Todd Johnston at 207-990-8134.

www.bangormetro.com BANGOR METRO / 7

WHAT’S HAPPENING

SEPTEMBER SEPTEMBER 1 DOWNTOWN BANGOR ARTWALK

Enjoy a summer Friday evening in Downtown Bangor, celebrating creativity and checking out art at local businesses and artist studios. Local and regional artists and artisans will be showing off their work.

Start at the UMaine Museum of Art, and pick up a map to all the locations. 5-8 pm, presented by the Downtown Bangor Arts Collaborative. Free.

SEPTEMBER 4 LABOR DAY ROAD RACE

Strap on your running shoes for the 55th annual Labor Day Road Race in Bangor, hosted by Bangor Parks and Recreation.

The Robin Emery trophy is awarded to the top female finisher, and the Bob Hillgrove trophy is awarded to the top male finisher.

The Ralph Thomas trophy is awarded to the top male master finisher, and the Leona Clapper trophy is awarded to the top female master finisher. Register online, via mail or at the Parks and Rec office. Race-day registration 7:45-8:45 a.m., entry fee $25, male and female age divisions. Race runs 9-10 a.m. For information, call 207-992-4490 or visit BangorParksandRec.com.

8 / BANGOR METRO September 2017

SEPTEMBER 7-24 THE FABULOUS LIPITONES

Penobscot Theatre Company presents the Maine premiere of The Fabulous Lipitones

by John Markus and Mark St. Germain.

When a barbershop quartet loses its tenor to a heart-stopping high B flat, the surviving members must scramble to find a replacement before nationals. “Bob” auditions by phone and hits all the right notes, but in person, he is not as expected. Bangor Opera House. Visit penobscottheatre.org for showtimes and ticket costs.

SEPTEMBER 14-16 BANGOR CELTIC CROSSROADS

Art, music and more come together during this celebration of Celtic culture planned for various locations around Bangor. There will also be classes on researching Irish and Scottish ancestors at the Bangor Public Library.

Visit bangorceltic.org for more information and tickets.

SEPTEMBER 21-24 AUTUMN GOLD CELEBRATION

Enjoy the Chowder Fest cookoff, beer and wine tastings, antique auto show, craft fairs, pancake breakfasts in Trenton and in

SEPT. 1 Downtown Bangor Artwalk

Ellsworth, family fun days, specials from local businesses, Golf Tournament in Lucerne, events at The Grand, road races and more!

Check our calendar at ellsworthchamber.org for more events.

SEPTEMBER 21-24 ACADIA NIGHT SKY FESTIVAL

Celebrate the starlit skies of downeast Maine during the 9th annual Acadia Night Sky Festival. Visit acadianightskyfestival.org for more information.

SEPTEMBER 22-24 41ST ANNUAL COMMON GROUND COUNTRY FAIR

From demonstrations and talks to handmade lovelies, the Maine Organic Farmers and Gardeners Association’s 41st annual Common Ground Country Fair has something for everyone. Admission varies.

Opens at 9 a.m. Friday, Sept. 22 and continues through 5 p.m. Sunday, Sept. 24, at MOFGA, 294 Crosby Brook Road. Check www.mofga.org for details.

PHOTOS: BDN FILE

EVENTS

SEPT. 21-24 Acadia Night Sky Festival

www.bangormetro.com BANGOR METRO / 9

Acadia Night Sky Festival 9th Annual

EVENTS SEPTEMBER 23 EMMC AUXILIARY'S 13TH ANNUAL KITCHEN TOUR

Eastern Maine Medical Center Auxiliary isit seven beautiful kitchens in the greater Bangor area and get ideas on decorating, remodeling and more. Enjoy samples from local vendors in each home. Tickets are $25 in advance and will go on sale after September 1st. More information to follow. Please mark your calendars and plan to join us!

SEPTEMBER 26 MILLION DOLLAR QUARTET

Classic music comes to life in the smashhit musical Million Dollar Quartet to be held at the Collins Center for the Arts on September 26. Inspired by the famed recording session at Sun Records in Memphis that brought together rock ‘n’ roll icons Elvis Presley, Johnny Cash, Jerry Lee Lewis and Carl Perkins for the first and only time on December 4, 1956.

7 p.m. Visit collinscenterforthearts.com for ticket information.

SEPTEMBER 30 PAWS ON PARADE

Celebrating the starlit skies of Downeast Maine

September 21-24, 2017

Bring your pups out (or just come to enjoy the pups!) for Bangor Humane Society's 24th annual Paws on Parade: Unleash the Paw-tential fundraiser. The route runs from Bangor Waterfront through Downtown Bangor and meets back by the water.

Walk with your dog or with a human companion, or sponsor another participant.

To register for the event, visit bangorhumane.org. 8:30 a.m.-12:30 p.m. on the Bangor Waterfront.

AcadiaNightSkyFestival.org

SEPT. 30 Paw on Parade, Bangor

10 / BANGOR METRO September 2017

PHOTOS: BDN FILE

Image by Anthony Palumbo

STILL STUMPED? 

Here are the answers to last month’s Pop Quiz.

 

 

Play THIS MONTH’S Pop Quiz on page 13! www.bangormetro.com BANGOR METRO / 11

EVENTS

SIGHTINGS

HERE’S A LOOK AT JUST A FEW SPECIAL EVENTS FROM THE PAST MONTH...

PHOTOS BY JEFF KIRLIN, THE THING OF THE MOMENT

2 1 1: A highlight of the annual Maine Celtic Celebration in Belfast is the New World Cheese Roll Championships.

The Cheese Roll Championships consist of ten races, organized based on age and gender of contestants.

2: The Highland Heavy Games on Steamboat Landing in Belfast are another tradition of the Celtic Festival.

3 12 / BANGOR METRO September 2017

The Caber Toss is probably the best-known Heavy Games event, and involves holding up and balancing a long tapered pine pole.

3: A group races after the fivepound wheel of cheese being rolled down the slope on Belfast Common toward the bay. The grand prize is the cheddar cheese wheel from State of Maine Cheese Company.

It’s Foodie Fun!

Put down the fork and test your foodie knowledge with this month’s Pop Quiz. Play online at bangormetro.com for your chance to win a FREE one-year subscription to Bangor Metro!

4 5

4: Festival-goers enjoy Celebrate!

Bucksport 225 Bay Fest 2017 along the waterfront in Bucksport.

5. The Maine Chapter of Physicians for Social Responsibility hosted a fun and tasty event highlighting the connection between what we eat and climate change. PSR Maine works to prevent what cannot be cured – climate

change, everyday toxics exposures, and nuclear weapons – through education and advocacy.

6: The 2nd annual Harry Potter Celebration in downtown Bangor transformed Central Street into the legendary wizarding world of Diagon Alley for an evening. Activities, games, food and performances entertained magical guests and muggles alike.

6

FIND ANSWERS TO LAST MONTH’S POP QUIZ ON PAGE 11!

Visit our Bangor Metro Facebook page to play online! www.bangormetro.com BANGOR METRO / 13

ARTS & ENTERTAINMENT

OBSESSIONS

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

BOOKS “50 THINGS TO DO IN MAINE BEFORE YOU DIE,” by Nancy Griffin — From panning for gold in the Swift River to riding a dog sled, this fun new book by Nancy Griffin, published by Down East Books, is all about experiencing life here in the Pine Tree State.

It’s not the most serious read you’ll see all year, but the beautiful photos and fun ideas are sure to get you — or a Maine lover you know — thinking.

Add panning for gold in

Maine to your bucket list!

“WRITING RADAR: USING YOUR JOURNAL TO SNOOP OUT AND CRAFT GREAT STORIES,” by Jack Gantos — The author of dozens of children’s books including the Newbury Award-winning “Dead End in Norvelt,” the Rotten Ralph series and the Joey Pigza series, Jack Gantos was first published more than 40 years ago.

In his latest book, published in August by Farrar Straus Giroux, Gantos encourages young writers to harness their experiences for writing ideas in “Writing Radar.” Filled with drawings, tips and anecdotes, it’s a good, amusing, inspiring read for kids ages 9 to 12.

But we won’t say anything if you read it too.

“THE SCHOOL YEAR SURVIVAL COOKBOOK,” by Laura Keogh and Ceri Marsh — School buses and homework and schedules, oh my! With school back in session, this new cookbook is a musthave in the kitchens of busy families. Make ahead breakfasts like Overnight Refrigerator Puddings and Baked Oatmeal Cups to creative dinners like Slow Cooker Butter Chicken and Caprese Chicken Skillet, there’s so many ideas for fresh, delicious family eating. But, moreover, this book is rich with strategies and tips to help make mealtime a cinch this school year.

—SARAH WALKER CARON

14 / BANGOR METRO September 2017

FILMS In the waning days of summer, Knox County comes alive with filmmakers, film industry movers and shakers and film fans at the annual Camden International Film Festival. Now in its 13th year, CIFF focuses on documentary film, a genre that’s exploded in popularity over the past decade as streaming services have allowed greater access to films exploring endless topics and stories. Set for Sept. 14-17 this year, at venues including the Camden Opera House, the Strand Theatre in Rockland and the Rockport Opera House, this year’s festival is set to include yet another broad array of topics, nationalities and documentary styles as well as the Points North Forum, a yearly series of workshops, panels and programs for up and coming young documentary filmmakers. Several evening parties are also planned. All-festival passes are available online at pointsnorthinstitute.org/ciff; a full schedule of all filmed set to be screened is also available online.

—EMILY BURNHAM

The Strand Theatre in

Rockland is one of several

locations chosen to feature films for this year’s

Camden International Film Festival.

www.bangormetro.com BANGOR METRO / 15

ARTS & ENTERTAINMENT

OBSESSIONS

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

The 2017-2018 season for Collins Center for the Arts opens in September with a performance from one of the most innovative modern dance companies of the past 30 years: Pilobolus. The group was founded in 1971 by seven dancers and choreographers. The intensely physical, highly creative Pilobolus has performed on the Academy Awards, the MTV Video Music Awards, at the Olympics and most recently on The Late Show with Stephen Colbert. “Shadowland,” the show the group has been touring for the past five years, incorporates an entanglement of dancers with multiple moving screens of different sizes and shapes, to create a performance that merges projected images and front-of-screen choreography. Pilobolus will perform at 8 p.m. on Saturday, Sept. 16 at the Collins Center for the Arts. The show is geared towards ages 10 and up. The performance is also the gala season opening event for the CCA. A reception and dinner starts at 5 p.m. before the performance. It’s also not the only show set for the CCA in September; other performances include chamber music ensemble the Escher String Quartet on Sept. 24, and the Broadway tour of “Million Dollar Quartet” on Sept. 26. For tickets to all CCA shows, visit collinscenterforthearts.com or call 581-1755.

—EMILY BURNHAM

September just might be the best time to visit Mount Desert Island — the major wave of tourists has mostly departed, but it’s still warm and almost everything is still open. What better time to take in Improv Acadia, the nightly improv comedy show, performed through mid-October in the small, second-floor theater at 15 Cottage St. in downtown Bar Harbor? Founded and still operated by the dynamic duo of Jen Shepard and Larrance Fingerhut (both of whom are also regular performers and directors with the Penobscot Theatre Company), Improv Acadia is not just a fun way to spend an evening — it’s a chance to see world-class improv comedy right here in Maine. Performers come to MDI each summer from such renowned bastions of comedy as the Second City and Improv Olympics in Chicago. It’s entirely possible that the person you see performing one night in Bar Harbor this year could be the next star of a Comedy Central series, or on “Saturday Night Live.” Performances are set for 8 p.m. and 10 p.m. Tuesday through Saturday, and 8 p.m. on Sundays and Mondays.

Admission is $18 for adults and $13 for kids 10 and under — 8 p.m. shows are age appropriate, while 10 p.m. shows are geared more towards adults. There’s a bar, too.

For more information, visit improvacadia.com.

—EMILY BURNHAM

Don’t miss this

incredible modern dance spectacle.

PHOTO: (PILOBOLUS) EMMANUEL DONNY

COMEDY

DANCE

FOOD & DRINK

OBSESSIONS

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

CHEESE LAKIN’S GORGES OPUS 42 WHY DO WE LOVE IT? Opus 42 is a nutty, slightly sharp, semi-firm cheese produced in six-pound blocks by Rockport-based Lakin’s Gorges.

It’s a robust cheese for lovers of big, complex flavors, that pairs well with dark bread and other earthy flavors. The name is a reference to the year master cheesemaker Allison Lakin began making cheese professionally (as well as a nod to “The Hitchhikers Guide to the Galaxy”). And it’s a cheese getting recognition beyond Maine’s borders. Opus 42 has been served at restaurants in New York City and Boston restaurants as well as at the James Beard House. Lakin’s Gorges cheese are available at cheese sellers like Bangor Wine & Cheese Company, the Blue Hill Co-op, Peekytoe Provisions in Bar Harbor, and online at lakinsgorgescheese.com.

—EMILY BURNHAM

COCKTAIL THE WATERMELON CRAWL AT COTTAGE STREET PUB, BAR HARBOR WHY DO WE LOVE IT? Tucked away in a cozy little space on Cottage Street, this downtown Bar Harbor cocktail bar is not one of the major tourist hot spots — and locals would like to keep it that way, thank you very much.

Renowned for its expertly made cocktails, this friendly, casual bar serves up classic cocktails like Moscow Mules, Old-Fashioneds, Corpse Revivers and Mojitos, as well as simple yet highly creative original drinks. A customer favorite and a warm weather treat is the Watermelon Crawl. The ingredients are simple enough — gin, lemon, basil and fresh watermelon — but the way in which Cottage Street Pub bartenders combine them is just a little bit magical. You could put a picture of the Watermelon Crawl next to the dictionary definition of ‘refreshing,’ that’s how good it is. Grab a basket of free popcorn to go with it, set up at the bar, and maybe even strike up a conversation with the person next to you; it’s that sort of place. The Cottage Street Pub is located at 21A Cottage St. in Bar Harbor; it’s open at noon, seven days a week through mid-October.

—EMILY BURNHAM

18 / BANGOR METRO September 2017

FOODSTUFF CASCO BAY SEASONING GRYFFON RIDGE SPICE MERCHANTS WHY DO WE LOVE IT? Paprika, black pepper, garlic, white pepper, cumin seed, sea salt, fennel seed, thyme, onion, celery seed, and cayenne.

These are the ingredients of the Casco Bay Seasoning blend made by Dresdenbased Gryffon Ridge Spice Merchants, a culinary blend that’s at once savory from the garlic and onion, spicy from the cayenne and pepper, and ever-soslightly herbal from the thyme and fennel. Though this versatile blend is great for seasoning vegetables like potatoes or corn on the cob, or for dropping into a beef stew or rubbing onto a jazzed-up pot roast, the ideal use for Casco Bay Seasoning is to rub it on top of a nice piece of salmon or tuna, to be either pan-fried or grilled.

Gryffon Ridge, owned by Christine Suydam, has since 2009 produced an array of culinary blends drawing from a dizzying array of world cuisines, as well as individual herbs, spices and salts. Their products are available at places including Tiller & Rye in Brewer, the Belfast Co-op and Peekytoe Provisions in Bar Harbor, as well as at events like the Common Ground Fair and the Maine Harvest Festival, and online at gryffonridge.com.

RESTAURANT DISH FRIED SHIITAKE MUSHROOMS AT THE COMMON GROUND FAIR WHY DO WE LOVE IT? There’s so much to love about the Common Ground Fair, the yearly celebration of rural life held every September in Unity by the Maine Organic Farmers and Growers Association. But, let’s be real: the food is the star of the show. With over 50 vendors offering up everything from grilled lamb sausage to split pea soup, from falafel to onion rings, from fresh-baked croissants to fish tacos, it’s hard to pick just one (or two, or three). For our money, however, there’s one thing that’s truly a can’t-miss treat at the fair: the fried shiitake mushrooms. Toshio and Kalin Hashimoto of Shiitake Farm in Rumford grow the savory fungi, and each year a majority of their crop goes to their wildly popular booth at the fair. The recipe is as simple as it comes: a tempura-style batter of milk, egg and flour that lightly coats the mushrooms, before they are dunked in oil and fried until just golden brown and crispy. A little sea salt, and they’re ready to eat — as soon as possible after coming out of the fryer. If you love mushrooms, these might be some of the best you’ll ever have. There are four sizes to order, but the $20 for a ‘party’-sized order is worth every penny. The largest size is clearly meant for sharing, but if you eat all of it yourself, slapping away the hands of your fair-going companions as they try to steal your precious mushrooms, no judge would convict you. The 2017 Common Ground Fair is set for Sept. 22-24, at MOFGA headquarters in Unity.

—EMILY BURNHAM

Think outside the box

and try this spice blend on potatoes and corn!

—EMILY BURNHAM

www.bangormetro.com BANGOR METRO / 19

FOOD & DRINK

IN SEASON NOW

In Season Now:

APPLES

BY SARAH WALKER CARON

Yields 3 dozen INGREDIENTS 1 cup unsalted butter, softened ½ cup brown sugar ½ cup granulated sugar 2 apples, cored and shredded 2 cup all purpose flour 2 cup rolled oats 2 tsp baking soda 1 tsp kosher salt ½ cup hot water GLAZE: 1 cup powdered sugar 2 tbsp milk ¼ tsp ground cinnamon INSTRUCTIONS Preheat oven to 375 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and cream together until smooth. Add the apples and mix well to combine.

In a large bowl, sift together the flour, oats, baking soda and salt.

With the stand mixer running on its lowest speed, add the flour mixture a little at a time until fully incorporated.

Add the hot water to the stand mixer and mix on low until smooth.

Use a medium cookie scoop, or two tablespoons, to drop the cookie dough in mounds on a parchment-lined baking sheet.

Bake for 8-10 minutes until golden.

Transfer cookies to a cooking rack and let cool completely.

To make the glaze: Stir together the glaze ingredients. Drizzle on completely cooled cookies and let sit for at least 30 minutes to set. For easy cleanup, set the cooling rack on top of a parchment lined baking sheet before glazing.

20 / BANGOR METRO September 2017

THERE REALLY ARE SO MANY GREAT WAYS TO ENJOY THE APPLES THAT ARE RIPE IN MAINE BEGINNING IN AUGUST AND CONTINUING THROUGH OCTOBER. WITH MANY VARIETIES TO CHOOSE FROM THE MULTIPURPOSE CORTLANDS TO CRISP AND JUICY HONEYCRISPS. There really are so many great ways to enjoy the apples that are ripe in Maine beginning in August and continuing through October.

With many varieties to choose from the multipurpose Cortlands to crisp and juicy Honeycrisps. Find them at pick your own orchards throughout the state, or buy them from your favorite apple growers at local farmers markets.

Have some fun with your apples this fall with this recipe for moist, flavorful Iced Apple Oatmeal Cookies. They are perfect for sharing with a fall-loving crowd.

SARAH WALKER CARON is a Bangor-based food writer and a senior editor for the Bangor Daily News. Her weekly food column, Maine Course, appears in the BDN every Wednesday and she is also author of Sarah’s Cucina Bella food blog (www.sarahscucinabella.com) and a cookbook: “Grains as Mains: Modern Recipes Using Ancient Grains.”

PHOTOS (COOKIES) SARAH WALKER CARON; (APPLES) YELENAYEMCHUK/THINKSTOCK

Iced Apple Oatmeal Cookies

AN APPLE A DAY keeps the doctor away.

Or so they say.

And perhaps that’s because the venerable apple has a good amount of dietary fiber (one medium apple yields about 17 percent of the daily recommended amount you should eat, according to World’s Healthiest Foods) as well as some vitamin C. Good for a snack, they are also great in recipes from sweet treats to savory side dishes. And applesauce is always a great use for apples — perfect enjoyed alone, with pork chops and more.

www.bangormetro.com BANGOR METRO / 21

FOOD & DRINK Husson University shows off their championship trophy after being voted best wing during the inaugural Bangor WingFest at the Cross Insurance Center in Bangor. More than 20 restaurants from around the area competed to win favorite wing of the night.

22 / BANGOR METRO September 2017

It’s More than

COLLEGE FOOD Husson Dining takes home best wings award.

STORY BY ROSEMARY LAUSIER | PHOTOS BY ASHLEY CONTI

THE CHEFS AT Husson Dining Services have a lot on their plate.

With almost 80 years of experience between them, sous chefs Shawn Stemp, Nick Andrei and David Schultz, are succeeding in providing high-quality dining to the college community by serving the most nutritious, healthful, quality and sustainable food to their customers.

With 50 employees, and 100 students workers, Husson Dining Services — led by executive chef Jonathan Purdy — provides almost 340,000 meals a year for the university’s students and members of the Bangor community. Open everyday to the public, visitors can come to Husson to try the delicious selections the chefs have to offer from an “all you can eat” made-to-order grill to a salad and pizza bar “We strive to be the best. We can match up with any of the hospitality places in the area. We want to give students the best in hospitality, while showing that we aren’t a typical 1970s food institution,” says Schultz.

Although feeding 1,100 students can be challenging, Andrei notes that the experience at Husson allows him to have “a lot more creativity” than any restaurant.

But this delicious food does not stay in the confines of Husson’s Dickerman Dining Center. Since 2013, the team of sous chefs from Husson Dining Services have competed in a number of local contests in its efforts to reach out to the community.

The competitions allow Husson Dining the opportunity to show Bangor-area residents the caliber of their food and experience, give prospective Husson students and parents an idea of the quality of living at the college, and showcase their different dynamic compared to other restaurants.

In June, Husson Dining beat out 21 other Bangor-area restaurants and organizations with their “sweet, smoky, hot wing” to win this year’s Wingfest Maine. Schultz credits the team’s “love and commitment for their product” and the years spent perfecting the wing’s sauce to their win. The team made 240 pounds of wings, and drew a 40- to 60-person long line, by the end of the competition.

According to Bob Sedgwick, Director of Dining Services at Husson, what made Wingfest so crucial for Husson Dining was the community involvement.

“Wingfest was important because it was the voice of the people,” said Sedgwick. “Some of the attendees were devoted customers to other restaurants, but still chose Husson as the winner.” www.bangormetro.com BANGOR METRO / 23

FOOD & DRINK

One of The the hundreds wing counter atofMary’s fans attending inaugural Diner the in Washburn.

Bangor WingFest piles up their plate for taste testing.

Husson University shows off their championship trophy after being voted best wing .

Wingfest Maine is not Husson Dining’s first food competition win for 2017. This year, Schultz and Andrei won the Firefighter’s Choice for Professional Chili and Judges Choice for Professional Chowder, respectively, in the Bangor Firefighter’s Chili and Chowder CookOff. Schultz earned Judges Choice for Chili in 2013 and 2014, and People’s Choice for Chili in 2015 at the annual cook-off as well.

Schutz also won second place at the 2017 R.M. Flagg–EAA International Baked Bean Competition. Stemp and Purdy have also earned individual culinary medals.

“WINGFEST WAS IMPORTANT BECAUSE IT WAS THE VOICE OF THE PEOPLE. SOME OF THE ATTENDEES WERE DEVOTED CUSTOMERS TO OTHER RESTAURANTS, BUT STILL CHOSE HUSSON AS THE WINNER.”

—Bob Sedgwick Whether they compete as a group, individually, or against each other, what draws the chefs to these competitions is not the awards, but being representatives for Husson Dining.

The competitions allow the trio to experiment and challenge themselves, making them better chefs and employees in the long-term.

“I really applaud their efforts,” says Sedgwick. “What makes the team great is that they push each other, get out of the box and are willing to showcase their skills.”

As for their key to success? The chefs agree it simply comes down to their passion for food and competitive spirits. “It’s caring about what we do,” says Stemp.

As for their next move in the food contest circuit? Sedgwick suggests maybe a dessert competition.

“I think we could win.”

24 / BANGOR METRO September 2017

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HEALTH & FITNESS

HIKE ME

HIKE & CAMP Embrace the end of summer with an overnight adventure. STORY & PHOTOS BY AISLINN SARNACKI DEWDROPS CLUNG to the tent, glistening in the morning sun. In the surrounding forest, black-capped chickadees woke, shook off the cold September night, and sang as the sun rose above the glassy surface of Donnell Pond.

Leaving wilted air mattresses and crumpled sleeping bags behind, two campers emerged from their tent and rejoiced at the blue sky. Without cellphone reception, they had no way of knowing the weather report, but it looked like a good day for hiking.

After a quick breakfast of granola and fresh blackberries, they shouldered their day packs and left Schoodic Beach to scale the nearby Black Mountain. Maybe they’d even hike over to Caribou Mountain before returning to the campsite for a swim in the pond. At the tail end of summer, the water was at its warmest.

For many Mainers, late summer and early fall is the ultimate time for outdoor adventures. Blackflies, mosquitoes and deer flies are, for the most part, gone. The cool nights are great for sitting around the campfire, and the majority of summer tourists are gone.

The following are three great spots within an hour or so of Bangor where you can combine hiking and camping for a memorable outdoor adventure.

26 / BANGOR METRO September 2017

Webb Cove is seen from a viewpoint on the Glacial Erratic Trail in Settlement Quarry Preserve. Two long wooden benches have been constructed in a cut in the granite, making for a great place to have a picnic.

A display helps visitors identify different landmarks at a viewpoint on the Glacial Erratic Trail in Settlement Quarry Preserve.

SETTLEMENT QUARRY IN STONINGTON EASY SETTLEMENT QUARRY IS an old granite quarry located in the island town of Stonington. Last active in 1980, the quarry and surrounding forestland was purchased by the Island Heritage Trust in 1996 so that the public could have access to the beautiful property. Now called Settlement Quarry Preserve, the property is home to easy hiking trails and an old quarry road that is open to the public for free.

Right next door is Old Quarry Ocean Adventures, a campground and sea kayak rental and guide service with direct access to the preserve trails through its own campground trail. With 13 campsites, a bunkhouse and a campground store stocked with essentials, this is a great spot to enjoy the ocean and woods. Each campsite has a tent platform, picnic table, two deck chairs and a fire ring, so you don’t need to pack much to have a good time.

Settlement Quarry Preserve, with features two hiking trails that are less than 0.5 mile each, offers a short adventure that includes a beautiful mossy forest, wooden boardwalks, glacial erratics, a grout pile (piles of rocks left over from the days the quarry was active), and of course, the impressive remains of the granite quarry. A trail travels around the edge of the quarry to a memorial bench and educational displays that impart information about the quarry’s history, then up to a viewpoint where you can look out over the quarry and forest to Webb Cove, and beyond to Isle Au Haut. A large diagram at the location will help you identify the coves, islands and mountains that lie before you.

Dogs are permitted on the preserve but must be on leash at all times. Camping, fires, firearms, motorized vehicles and bicycles are prohibited. For information about the preserve trails and the many other trails owned and maintained by the Island Heritage Trust, visit www.islandheritagetrust.org or call 348-2455.

The cost for camping at Old Quarry Ocean Adventures varies, depending on the campsite you select. For more information, visit www.oldquarry.com or call 367-8977.

HOW TO GET THERE: Take Route 15 to Deer Isle. After crossing the stone-lined causeway onto the island, continue on Route 15 about 8.2 miles, then turn left onto Oceanville Road. Drive a little less than 1 mile and you will see a sign on the right for Old Quarry Ocean Adventures. Just beyond that is a sign for Settlement Quarry Preserve; take a right turn onto a short driveway that leads to the preserve parking lot.

Trails starting at the Old Quarry Ocean Adventures lead over to the trail network in the preserve. www.bangormetro.com BANGOR METRO / 27

HEALTH & FITNESS

HIKE ME

SCHOODIC PENINSULA IN WINTER HARBOR MODERATE HOME TO THE ONLY mainland portion of Acadia National Park, the Schoodic Peninsula features more than 8 miles of hiking trails that vary in difficulty, more than 8 miles of wide, smooth bicycle paths, and a 6-mile loop road with turnouts at views of lighthouses, the rocky shore and cobblestone beaches. This portion of the park is also home to the new Schoodic Woods Campground, which features space for tents and RVs, modern restrooms and showers.

For hikers, Schoodic Peninsula is home to mountain and coastal trails. From the campground, a hiking trail leads up and over Buck Cove Mountain, which rises 224 feet above sea level, and continues on to Schoodic Head, which rises 440 feet above sea level and offers amazing views of nearby (and the much more crowded) Mount Desert Island.

Leaving from the campground is an easier trail that eventually makes its way to the 1.1-mile Lower Harbor Trail, which travels downhill to the coast. From there, the trail follows the shore along an inlet by Sargents Point, north of Mosquito Harbor. This trail features bubbling brooks, rosy granite cliffs and quiet spots to picnic by the shore.

28 / BANGOR METRO September 2017

Dogs are permitted but must be kept on a leash no longer than 6 feet at all times. All visitors to Acadia are required to pay an entrance fee upon entry May through October. These fees vary in cost, with most visitors purchasing a vehicle pass for $25 which is good for seven days. However, if you visit the park often, you may as well purchase an annual pass for $50. Campsites vary in cost, depending on their location and amenities. For more information, visit www.nps.gov/acad or call 288-3338.

HOW TO GET THERE: From the Route 1 bridge the spans the Mount Desert Narrows between the towns Hancock and Sullivan, drive northeast on Route 1 through Sullivan and into Gouldsboro. Approximately 7.9 miles from the bridge, turn right onto Route 186 toward Winter Harbor. Drive 6.5 miles, then take a sharp left to stay on Route 186. Drive another 0.5, then turn right onto Schoodic Loop Road at the sign for Acadia National Park. Drive a little less than a mile, then turn left at the sign for Schoodic Woods and you’ll soon reach the visitor center and parking areas.

Bridgette Bloss, Mike Whicker and Shaye Whicker of Indiana set up camp on the opening day of the Schoodic Woods Campground in 2015.

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HEALTH & FITNESS

HIKE ME

DONNELL POND PUBLIC LANDS IN FRANKLIN CHALLENGING WITHIN THE 14,000-acre Donnell Pond Public Lands, there are five mountains featuring blazed hiking trails, as well as designated tent sites location on the shore of Donnell Pond, Tunk Lake and Spring River Lake. Located between the towns of Franklin and Cherryfield, this state-owned property is the perfect place for a hiking and camping adventure in the Maine woods.

Of the mountains in Donnell Pond Public Lands, Schoodic Mountain (1,069 feet tall) and Tunk Mountain (1,157 feet tall) are the most popular mountains for hiking, but there are also great trails leading to the top of Caribou Mountain, Black Mountain and Catherine Mountain. All five of the mountains offer stunning views of the region from various outlooks. There are also easy hiking trails that lead to remote and scenic ponds.

Camping on this property is a challenge because all campsites are carry-in, meaning you have to carry all of your gear in, either by hiking or paddling or both. The easiest and most popular location to camp in the unit is at the sandy Schoodic Beach on Donnell Pond, which is reached by an easy 0.5-mile, hike, and is located between Black and Schoodic mountains.

30 / BANGOR METRO September 2017

Both day use and camping on the property is free, however, campsites are first-come, first-serve, and limited to 14 days in any 45-day period. Dogs are permitted but must be kept under control on trails, and they must be kept on leash and attended at all times while at campsites. For more information, visit www.maine.gov/ donnellpond or call Maine’s Eastern Public Lands Office at 941-4412.

HOW TO GET THERE: There are several parking areas for Donnell Pond Public Lands at different trailheads. The parking area for the trail leading into Schoodic Beach, Schoodic Mountain Trail and Black Mountain Cliffs Trail is located at the end of Schoodic Beach Road in Franklin. To get there from Route 1 in Sullivan, turn onto Route 183 (across from the Town Landing Road) and drive 4.3 miles, then turn left onto the gravel Schoodic Beach Road. Drive 0.3 mile and veer left at the fork to stay on Schoodic Beach Road. Drive 1.9 mile to the Schoodic Beach Parking Lot at the end of the road.

The view from Catherine Mountain in Donnell Pond Public Lands between the towns of Franklin and Cherryfield.

For more of Aislinn Sarnacki’s adventures, visit her blog at actoutwithaislinn.bangordailynews.com.

Follow her on Twitter: @1minhikegirl.

Her new guidebook, “Family-Friendly Hikes in Maine” is available at local bookstores, Down East Books and online booksellers.

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HOW TO

MAKE ROCK CANDY

MAKE

YOUR

OWN

ROCK CANDY! When science and crafting combine. BY AMY ALLEN

THIS PROJECT TOOK some trial and error to get just right. After several attempts we found a recipe and some tips and tricks that grow fun and tasty rock candy fairly quickly. It does take a little patience — and about two or three days for the candy crystals to grow to the right size.

We found it’s a fun project for a playdate or slumber party of kids to do as a group.

It’s inexpensive and you probably have most of the supplies already on hand. It’s also sticky and messy, part science experiment, involves lots of sugar and the end result is candy — so it’s pretty much every kid’s dream project.

Directions & Tips:

• Boil one cup of water. Slowly add 3 cups of sugar, stirring until it completely dissolves.

Remove from heat and let the solution cool for at least 20 minutes. We found patience to be a virtue here — if you work with a sugar solution that’s too hot, everything just melts and your sugar crystals won’t grow well.

• Dip your wooden skewers into the sugar solution and roll them in sugar to create a base for your candy and encourage crystal growth. Let the sugared skewer dry before moving on to the next step.

• Add one drop of flavoring (if you choose to flavor your candy), several drops of food coloring and the warm (but not hot!) sugar solution to your glass.

• Carefully place a sugared skewer in the glass, making sure the skewer isn’t touching the sides or bottom (crystals will attach to the sides if it’s touching and you won’t be able to remove your candy). Secure in place with a clothespin balanced on top of your glass. We found tin foil or plastic wrap will do the trick too.

• Let sit for two to three days. Try not to bump or disturb the crystals as they grow.

Remove your candy, give it a quick rinse in cold water and enjoy!

32 / BANGOR METRO September 2017

What You’ll Need: • Wooden skewers • Clothespins • 3 cups of sugar • Food coloring • Flavoring (optional) • Tall narrow jars or glasses.

(Champagne flutes or small mason jars work well.)

Be patient and dissolve the sugar completely before moving on.

Dip the skewer in the sugar solution, roll in sugar and

let dry to create the base (seed crystals) for your larger candy crystals.

THE SCIENCE BEHIND THE CANDY

Let the solution cool for 20 minutes or more before pouring into the glasses and adding the sticks.

• When you add sugar to hot wate r, the sugar crystals dissolve and the solution becomes supersaturated. As the water evap orates, the solution becomes even more saturated. • Supersaturation is an unstable state. It contains more sugar than can stay in a liquid form. The sugar molecules will begin to crystallize back into a solid. • The sugar you roll on the skewer acts as tiny seed crystals to provide starting points for larger crystals. Future growth will be concentrated around these points.

HOW TO

MAKE SAUERKRAUT

How to make

SAUERKRAUT The tasty science behind fermentation. BY LAUREN ABBATE

WITH FUNKY FERMENTS like kimchi and kombucha gaining in popularity, more and more home cooks are looking to try fermentation.

Fermenting food is a science though. To make sure what you make is safe to eat, it’s important to follow a recipe from a trusted source and keep your workspace clean, according to University of Maine Cooperative Extension food educator, Kathy Savoie.

Try using a mandolin

to make the shredding process faster and

more uniform.

34 / BANGOR METRO September 2017

Sauerkraut is one of the most traditional fermented products and a good starting point for folks taking their first stab at fermentation.

Savoie suggests the National Center For Home Food Preservation’s sauerkraut recipe which starts with 25 pounds of cabbage. If nine quarts is a bit too much kraut for your needs, Savoie said the recipe can be done with five pounds of cabbage and three tablespoons of pickling and canning salt.

To start, remove the outer leaves from five pounds of cabbage and rinse the heads. After cutting the heads into quarters and removing the cores, slice the cabbage into shreds the thickness of a quarter. Savoie suggests using a mandolin for this process.

Once the cabbage is sliced, layer the cabbage and salt into a sanitized food-grade container, this could be a sauerkraut crock, or a five-gallon bucket. While layering the salt and cabbage, mix the ingredients together to help begin the breaking down of the cabbage leaves.

The cabbage should be firmly packed, and the mixing of the salt will draw the moisture from the cabbage out to create a brine. If enough liquid to cover the cabbage is not produced during this process, add a brine of one and a half teaspoons of salt per quart of water.

To let ferment, cover the container with a plate and something to weight the plate down, then cover with a clean towel. At 70 to 75 degrees, the sauerkraut will be fermented in three to four weeks. At 60 to 65 degrees, fermentation takes about five to six weeks. Lower temperatures could result in the sauerkraut not fermenting. Likewise, higher temperatures are undesirable — it may become soft and undesirable.

When your fermenting vegetables have reached full fermentation — when bubbling ceases — remove any foam or scum that has formed on top of the vegetables.

Finished sauerkraut can be cold packed into jars and kept in the refrigerator for several months. If you want to make your sauerkraut shelf-stable, processing the sealed jars in a boiling water bath is required.

Depending on your need, batches can be adjusted to more reasonable amounts, like using five pounds of cabbage and just 3 tablespoons of salt.

HOME & FAMILY

36 / BANGOR METRO September 2017

A celebration

OF RURAL LIFE How the Common Ground Country Fair defines September in Maine.

BY LAUREN ABBATE

OCTOBER THROUGH AUGUST, it lives on in posters and t-shirts donned with the images of a rural life — draft horses, canned dilly beans, a curly bunch of fresh garlic scapes.

But just as the leaves start to change in September, these small reminders come to life when thousands of people flock to Unity for the Maine Organic Farmers and Gardeners Association’s signature event, the Common Ground Country Fair, a three day celebration of rural living.

While it occurs annually only for a short weekend that straddles two seasons, the fair represents a much larger community that thrives in Maine 365 days a year.

“Common Ground has been this beacon of what’s possible in the idea of sustainable and rural living. You go there and it’s just inspiring. You see all of the passions of these different crafters and vendors and artists.

You see the folks selling vegetables and their other wares and you see that people are trying. They’re trying very hard and they come here to celebrate that day to day effort,” fair demonstrator and organic farmer, Genio Bertin said. “We all go back to our rural spots in different parts of Maine, so for a lot of folks it’s kind of that annual meeting space, it’s that, ‘Hello.’”

This year the fair will return September 22 through September 24 for its 41st year, for three days full of demonstrations, talks, farmers’ markets, artisan crafters, vendors, food and music, that taken together weave a canvas that illustrates the organic way of life that MOFGA has worked to foster in Maine.

Over the last decade, the Common Ground Country Fair has drawn 60,000 people annually to the Unitybased fairgrounds, from not only Maine and New England, but nationwide.

This immense following is a true testament to the founders of the fair, who 40 years ago worked tirelessly to pull the whole thing off — even when it didn’t look like they would.

HUMBLE ROOTS “In my mind’s eye I could see people at the fairground. I could see the cars coming in. I just knew, I knew, I knew in my gut that this was going to work, and I don’t think I’m the only one,” said Chaitanya York, the first Common Ground Fair Director.

It sounds cliche to say that the fair getting its start happened organically, but it’s true, it was the culmination of several sources of inspiration and the collective power of an entire organization getting together to make something out of nothing.

PHOTOS: BDN FILE

Rex Kuoppala of Portland pets a the 10-month-old Randall cow, Bandit.

People visit the 2013 Common Ground Fair.

Carol Walker (left) and John Walker laugh as the chickens cluck during the Common Ground Fair in Unity. www.bangormetro.com BANGOR METRO / 37

HOME & FAMILY

Goods of all kinds can be found at the annual Common Ground Fair.

Alice McLeod (right) smells a block of soap to see if she likes it during the Common Ground Fair in 2014.

38 / BANGOR METRO September 2017

Around the mid-1970s MOFGA, the country’s oldest and largest organic agriculture organization, was looking for a way to fund itself. At the time, York and other MOFGA staff members were pondering whether an annual fair could gather a large enough following to provide a livelihood for the organization.

Growing up in Maine with his grandparents, York, now 73, has fond memories of attending agricultural fairs like the Topsham Fair and being engrossed in the draft animal demonstrations and exhibition halls full of prized crops. This childhood experience was taken to a next level, when as executive director of MOFGA, he had the opportunity to attend an event at the University of Massachusetts that highlighted the latest in sustainable and renewable technology.

York began to envision an event that took the best of traditional agricultural fairs and paired that with forward-thinking aspects such as alternative technology and sustainable agriculture. Once he shared this idea with other MOFGA members who took it to their respective county chapters, the idea of holding an annual fair to fund the organization become the property of everyone, and the Common Ground Fair as we now know it began to take shape.

“It was a powerful and dynamic way to express the mission and the vision of the organization [...] It’s just this holistic, comprehensive, all inclusive celebration of rural living,” York said.

But conceptualizing the fair and pulling it off were two different things.

York calls the people on the original fair steering committee in 1977 his heroes.

Without them and their belief in this lofty idea, Common Ground would have never happened, York said. In trying to fund the first fair, York did not want to compromise the organization’s values to secure grants.

But a few months before the fair was due to be held, York knew they needed more money to get the event off the ground. So he went to the staff and asked his MOFGA colleagues if they would be willing to go on half salary until the fair was held, after which they would be reimbursed.

They said yes.

“I could just feel it in my bones that this was something that was going to work,” York said.

And boy, he was right.

That year MOGFA held the first Common Ground Country Fair on

the fairgrounds in Litchfield, drawing 10,000 people. Within three years, York said the fair achieved the goal of funding the organization.

SOMETHING FOR EVERYONE It’s undeniable that Common Ground has grown exponentially in the 40 years since its debut. In 1996, the fair found its permanent home in Unity when MOFGA purchased 200 acres of land to house the fair and a year-round education center.

Over the years the fair’s topic areas have grown to include more than 16 different sections at present standing.

But at its heart, the fair feels much like it did in the beginning — like a welcoming ode to community.

“In many ways the fair fulfills something that everyone is really looking for, that connection, either through like minded people, great talks about innovation, or great music. A lot of people are just looking for a place to connect, a place to be, a place to celebrate,” said current Common Ground Director April Boucher.

By having something for everyone, Boucher says it doesn’t matter if you’re a first-time fair-goer or a long time patron, there’s bound to a be topic that makes you feel at home. This year over 750 demonstrations, talks and workshops are scheduled over the three days. From the animal barns, to the children’s area, to agricultural products and renewable energy, to every imaginable food option and not one but two farmers’ markets, the fair succeeds in touching every aspect of a sustainable and rural life.

From its founding, Common Ground was meant to be not only a celebration of rural life, but an education in it.

Bertin’s experience with the fair is the perfect example of this.

First coming to the fair as a college student in the 1990s, he was mesmerized by the display of sustainable agriculture.

But as he and his partner Sarah started and grew their organic horse-powered farm in Gouldsboro they went from novices showing up with a willingness to learn, to draft-horse demonstrators who seek to share what they’ve learned.

“The fair to me, in lots of ways, besides for folks to buy things and eat lots of yummy food, is a chance where people are getting together to say, ‘This is what we know, does anybody want to know it?’

It just really is an open place for folks to

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HOME & FAMILY

Steven Akeley ploughs a field Saturday morning at the 2013 Common Ground Fair in Unity.

HANCOCK COUNTY

REALTORS

share enthusiasm, to share the misery of the season’s woes, and then also share the knowledge that they have. Whether it’s the wonderful wisdom of the silver-haired folks who are there or the young folks who are trying,” Bertin said.

Farmer Mark Guzzi, owner of Peacemeal Farm, said he’s too grown through the years with Common Ground.

Attending his first fair in 1993 — the year of the beet poster, as he recalls — Guzzi was an apprentice working for someone else. Now in his sixteenth year selling produce at the fair’s market, Guzzi is the owner of a farm outright.

“It is by far the best farmers’ market you can attend. There is a whole lot of everything. Which I think makes for a great experience for people who are coming to shop there,” Guzzi said.

At his weekly farmers’ markets, like any farmer, Guzzi has regular customers. But even though Common Ground falls only once a year, the phenomenon of knowing what specific recurring customers are going to purchase still happens.

Great relationships are forged on the fairgrounds, Guzzi said, and while those relationships might only be rekindled on that weekend in late September, they signify something much deeper — a community of people who share an appreciation for a rural life.

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FEATURE

IN CONVERSATION

42 / BANGOR METRO September 2017

CAIN FROM MAINE Once reluctant politician making her mark on a national stage.

PHOTO: BDN FILE

BY JOHN HOLYOKE

EMILY CAIN never intended to run for the Maine legislature — nor the U.S. House of Representatives, for that matter. In fact, when Cain arrived at the University of Maine in Orono for her freshman year, she had an entirely different career path in mind.

“I didn’t come from a musical family, but I learned I could sing as a little kid, in school, in the choir,” Cain said recently as she sat in a lawn chair at the Pushaw Lake camp she owns with her husband, Danny Williams. “[At UMaine] I majored in music education, [kindergarten through grade] 12. I thought I would be — I still think … you never know — that I could become a music teacher any day.”

For now, though, she’s not.

Instead, she’s a 37-year-old high-riser in the national political scene. After spending 10 years in the Maine legislature and senate, she ran for the U.S. House twice, losing in 2014 and 2016 to Bruce Poliquin.

And as of July 5, she’s the new executive director of Emily’s List, a Washington, D.C.-based political action group that since its founding in 1985 has worked to elect pro-choice Democratic women to public office at the local, state and national levels.

The step is a big one for Cain, who says Emily’s List doesn’t hire people like her — people from outside the D.C. Beltway — to lead the organization.

“I didn’t even tell anybody I applied [for the job] because I was so sure they wouldn’t give it to me,” Cain said. “They’ve never hired anybody from outside of D.C. for this job before. Ever.”

But with a changing political situation and a polarizing leader now sitting in the Oval Office, the time was ripe for looking at things in new ways. Hillary Clinton, an Emily’s List candidate, lost. Cain, an Emily’s List candidate from a congressional district that supported Trump — who also lost — is hoping she has learned lessons that will translate to the success of others.

“I have been the candidate who didn’t know what to do, who needed help,” Cain said. “I have been the first-time congressional candidate who had all of the ideas and all of the energy, and needed Emily’s List to help me make a plan to be a legitimate candidate. I have been there when it comes time to try to work across the aisle.” www.bangormetro.com BANGOR METRO / 43

FEATURE

IN CONVERSATION Sen. Emily Cain (center) addresses the crowd during a 2014 press conference where Independent U.S. Sen. Angus King (left) endorsed her on the front steps of Fogler Library at the University of Maine in Orono.

A BUSY CHILDHOOD Emily Cain didn’t grow up in Maine, and that’s a point that some attack ads focused on during her runs for Maine’s second district congressional seat.

Now, she can laugh about the whole matter. But it’s clear that the constant campaign jabs irked her a bit.

Cain was born in Louisville, Kentucky, but moved to Chicago just a few months later. Just before she turned 9, her family moved to New Jersey, and she stayed there until the summer before she began attending college in Orono. Her parents had moved to Kennebunk for a job opportunity a year earlier, but Cain elected to live with neighbors and graduate from the high school she had been attending.

“I remember finishing college and thinking, ‘Do I want to live someplace else?’

‘Do I think I need to live someplace else?’

And the answer was very clear, and the answer was, ‘No.’ This was my home,” Cain said. “That’s why I always found it so funny on the campaign trail. ‘She wasn’t even born here.’ Well, I didn’t have a say in that. But the minute I did, this is where I wanted to be.”

44 / BANGOR METRO September 2017

Before moving to Orono, which she never really left, she proudly points out, she kept up a busy school schedule.

“I was pretty involved. That probably doesn’t surprise you,” Cain said with a laugh. “I was very involved with a lot of things in school, everything from being my high school mascot, to choirs and theater, and mock trial and academics.”

Yes, she said “mascot.” More about that in a moment. First, though, put these two items in your personal Emily’s List of Cain trivia: Her favorite role in a musical theater production is as Mrs. Walker during a summer production of Tommy, the rock opera. And the oddest place (among dozens) that she has sung the national anthem is inside a cage. Kind of.

“I sang the national anthem before a cage fight in Lewiston,” she said. “That’s the craziest thing ever … it was really crazy and awesome.”

But not, perhaps, as awesome as performing as the mascot — a cardinal — for Lawrence High School in New Jersey, which she did for four years.

“I love sports … and I was really good at team spirit. So the mascot seemed like a good place for me,” she said. “I waved.

I took pictures with kids. In some ways, thinking about it, there were lot of

overlaps, skill-set wise, with politics.”

But using those skills in the political arena would have to wait a few years.

RELUCTANT LEGISLATOR After graduating from UMaine with her music education degree, she pursued a masters at the Harvard graduate school of education and administration. While there, she sought to solve problems of educational accessibility and affordability.

“What I found out when I got there was that all of the questions I wanted to answer, all of the problems I wanted to solve, led me directly to public policy,” she said. “But I’d never taken a political science course. I never did student government.”

So instead, she took classes in the education school, then walked across the street to Harvard’s Kennedy School of Government, where she signed up for a class called “U.S. government and lawmaking.”

The class, a full simulation of Congress, was enthralling, and introduced Cain to to a new world.

“I loved it, and was so passionate about working with public policy, I got my resume organized,” she said. Then Cain took that resume to Orono’s Mary Cathcart, then a state senator, and asked if Cathcart would give it to anyone in Augusta she thought

PHOTO: BDN FILE

Not that she ever thought she’d be in that position in the first place. For years, a political career never crossed her mind.

might be interested in hiring a newly minted graduate Harvard masters student.

“Her husband, Jim Dearman, said, ‘Have you thought about running for office?’” Cain recalled.

And Cain did exactly what she says most women do when they’re asked a similar question: She offered to help, assuming that she was one of many possible candidates that were probably more qualified.

Cathcart and Dearman didn’t want help; instead, they wanted a candidate.

They wanted Emily Cain.

“To her credit, Mary wrote back and said, ‘We weren’t joking. Please say yes,’” Cain said.

And that’s just the reply she gave, in what became a whirlwind seven month period of her life.

That was in May of 2004. On June 10 of that year, Cain graduated from Harvard with her masters degree. A day later, she returned to Maine, and hasn’t moved away since. In July, she started a job at UMaine.

On July 6, she declared her candidacy for the Maine house, and began knocking on doors.

Then on Aug. 15, she married Williams, whom she’d met while singing in a choir years earlier.

“And I got elected on Nov. 2 and I went to the state house for the first time in my entire life, as an elected official,” she said.

And she’s not kidding. Cain was completely unfamiliar with the city where she’d be spending much of the next 10 years.

“I had to MapQuest the directions to find out the best way to get there, because I had never been inside the state house before,” she said with a laugh.

But once there, it didn’t take her long to learn a couple of important lessons.

First, there weren’t that many people like her there.

“For the first few years, it was a regular occurrence that people would ask me who I was interning for. Even when I was [eventually] chair of the appropriations committee, which is a pretty big job there, people would say, ‘Which office do you work in?’ I always looked at it as a teaching moment. It’s just because they hadn’t met someone yet who was a young woman in politics.”

Another lesson: The money matters.

“I wanted to work on things, and they cost money, so I had to learn the budget. So when my committee wasn’t meeting, I would go and sit in the back of the appropriations committee’s meeting room and just watch www.bangormetro.com BANGOR METRO / 45

FEATURE

IN CONVERSATION

EMILY’S LIST (5 things you might not have known) Emily Cain spent her high school years performing as the Lawrence (N.J.) High School Cardinal mascot.

When she was growing up in New Jersey, Emily says she was the “cool babysitter” who took all the neighborhood kids fishing.

Emily once sang the national anthem while standing in a “cage” before a cage match mixed martial arts bout in Lewiston.

If Emily is in the kitchen cooking or baking, she likely has a game on the television. She loves UMaine hockey and football, and the New England Patriots.

46 / BANGOR METRO September 2017

and listen,” she said. “Afterward, I would ask questions and talk to caucus members.”

And eventually, she made the case to then-speaker Glen Cummings that the Bangor area ought to have a representative on that important committee … and she knew just who he ought to choose: her. “[I told him] I was prepared to be on the budget committee because I had basically been a groupie of the appropriations committee for two years,” she said with a laugh. “He gave me a shot and put me on that committee, and I never looked back.”

As she moved into a leadership role and served as house minority leader, Cain said she tried to keep a level head, and to keep her eye on possible gains, even as she vied with a Republican governor who has since shown little desire to compromise.

“My role with [Gov. Paul LePage] was that I was going to agree with him as loudly as I would disagree with him,” Cain said.

“And I told him that. ‘I’m not going to call you names. If you have a good idea, I’m going to say it, and if I think you have a bad idea, I’m going to say it equally loud.’”

Cain developed some level of rapport with the governor, who even asked her — in the middle of an important speech — if his tone was acceptable, referencing a criticism she had made previously.

And Cain said the leadership team — Cain, Republican house speaker Bob Nutting, along with Democrat senate majority leader Barry Hobbins and Republican senate president Kevin Raye — helped show her how successful legislators could be when they respected each other and reached across the aisle.

“We would have dinner together every Thursday night … I could still order for them today if we were at a get-together,” said Cain, explaining that the dinners would be purely social, with no state business discussed.

“But it meant that every Thursday, we had a plan to talk. We didn’t just talk when things were bad,” Cain said. “This was a whole new world. Republicans had the house, the senate, and the Blaine House for what? The first time in 50 years? There was no playbook. I think ultimately, that’s where my strength came in. I’m a person who likes to build relationships and make plans, and we just figured it out.”

At those weekly dinners, the leaders talked about their families and their interests.

But, as she discovered, sometimes those interests have to take a backseat when you have a political career. For Cain, that meant less time for singing and performing.

Though she sang the national anthem at various events, but largely had to give up on more formal productions. And in 2015, she played a role in a spoof video — “We are Bangor” — aimed at correcting a common mispronunciation of the city’s name.

“I miss it when I can’t do it,” Cain said.

“Not being part of a musical activity on an ongoing basis was one of the downsides of being in the legislature. For 10 years, I could never be relied upon to be at rehearsals.”

She has taken the time to do one-off performances, however, and planned to do so again this summer. In late July she reunited with friends that she has sung with in the past for Broadway & Beyond at the North Windham Community Church.

PHOTO: BDN FILE

When she arrived at UMaine, Cain tried to continue her mascotting career, but learned that a service fraternity was responsible for Bananas the Bear, and the fraternity’s brothers were the only ones who got to wear the bear suit.

Emily Cain discusses the opiate epidemic during the One Life Project at the Cross Insurance Center in Bangor in 2016.

EMILY AND THE LIST Now, Cain is on the ground in D.C., helping to lead Emily’s List during a keystone moment in American history.

“This job, for me, is the perfect way for taking my passion for putting great people in office, my passion for electing women, my passion for helping government work better by changing who’s sitting at the table,” Cain said. “And most of all, right now, Emily’s List is not just about changing the Congress. There are more than 15,000 people who signed up, through Emily’s List, who said they want to run for office, just since November.

“THIS JOB, FOR ME, IS THE PERFECT WAY FOR TAKING MY PASSION FOR PUTTING GREAT PEOPLE IN OFFICE, MY PASSION FOR ELECTING WOMEN, MY PASSION FOR HELPING GOVERNMENT WORK BETTER BY CHANGING WHO’S SITTING AT THE TABLE.”

–Emily Cain

November, of course, was when Donald Trump was elected president, and was a driving force behind the flood of interest from potential candidates, Cain said.

And though she said she didn’t expect to be hired by Emily’s List, she said she knows she’s prepared to help lead the organization.

“I feel like I’ve been training for this job for the last 15 years and had no idea that was what I was doing,” Cain said. “The world works in mysterious ways.”

Sometimes, it does. And sometimes, things aren’t as mysterious as they seem.

Take, for instance, this hypothetical: Does her new job at Emily’s List mean that Mainers have seen the last of candidate Cain? Is her political career over?

You might be able to guess at her response.

“I would say I probably will [run for office again]. I don’t know for what. And I don’t know where,” Cain said. “My passion for public service is not going away. This is just a new way to use it. I suspect you’re stuck with me. But I will not be on a ballot in 2018.” www.bangormetro.com BANGOR METRO / 47

FEATURE

OF RAKES AND

CLAMS

Brian Silverman (right) and Victor Doyle dig for clams on a rocky beach on Bartlett Island. Doyle was wearing a GoPro camera during part of his afternoon work to contribute to the “Clam Cam” special project by University of Maine researchers.

48 / BANGOR METRO September 2017

Get an inside look at Maine clamming.

STORY BY ABIGAIL CURTIS PHOTOS BY GABOR DEGRE VICTOR DOYLE DONNED his straw hat and jumped into his small motorboat, the Millennium Falcon, to zoom across Mount Desert Narrows to his destination: a rocky low-tide beach on Bartlett Island where he would spend the next several hours in search of clams.

The 30-year-old from Seal Harbor is one of Maine’s wild clammers, who dig by hand to harvest soft-shell clams, the succulent mollusk also called steamers or longnecks and which plays an important role in many traditional recipes of New England. Doyle uses simple, old-fashioned tools to ply his trade, including hip boots, a metal clam rake and a half-bushel clam hod to carry and rinse off the clams he digs. But on this humid, overcast July day, he dons something new before he starts digging into the intertidal zone — a GoPro camera that he strapped onto his chest. Doyle, thanks to a special “Clam Cam” project run by a team of University of Maine researchers, is recording his evening of clam digging to ultimately share his work with the world.

“Clam Cam could get people interested in clamming,” Doyle said. “They could see that clam diggers aren’t barbarians. We’re just working and minding our own business.”

The project began in 2015, when researchers connected to the New England Sustainability Consortium, funded through the National Science Foundation, wanted to find a way to capture the hard work that goes into digging fresh, local clams.

“I had this idea of doing storytelling in a bit of a different way,” Tyler Quiring, a University of Maine Ph.D. student in the Department of Communication and Journalism, said. “To hook up clam harvesters with body cameras, so you could see and hear digging from their perspective.”

Quiring, originally from British Columbia, and Bridie McGreavy, an assistant professor in his department, got to work. They found clammers like Doyle up and down the coast from Freeport to Roque Bluffs in Washington County who www.bangormetro.com BANGOR METRO / 49

FEATURE

“PEOPLE DON’T KNOW WHAT IT TAKES TO GET A CLAM FROM THE MUD TO THE MARKET TO THE PLATE. CLAM CAM GIVES PEOPLE A WAY INTO CLAMMING.” –Carter Hathaway 50 / BANGOR METRO September 2017

Brian Silverman (right) and Victor Doyle dig for clams on a rocky beach on Bartlett Island.

were willing to share their experiences with a wider audience, and discovered that many of Maine’s wild clam harvesters actually were eager to participate. Clamming, a tradition on the coast of Maine that dates back thousands of years, continues to be economically and culturally vital. The harvesting of soft-shelled clams in Maine brought in $15.6 million last year, making it the third most valuable commercial fishery in the state behind lobsters, at $533 million, and Atlantic herring, at $19 million.

It also directly employs more than 1,500 people in the state, according to the Maine Clammers Association.

But in some ways, perhaps, clam digging is not as well-known or respected as other fisheries in the state, particularly lobster fishing.

“Lobstering has this big mystique about it,” said Brian Silverman of Hall Quarry on Mount Desert Island, who goes clamming with Doyle when he can.

Clamming does not, are the words he doesn’t even need to say as he unloads his gear from his boat. There’s not a lot of glitz and glory to be found in digging up rakefuls of mud, rocks and clams, which can currently bring clammers between $1.80 and $2.20 per pound. According to McGreavy, clam harvesters face environmental, economic and social challenges, including climate change, a “persistent” bias against clammers, lower levels of education and physical pain. Even access to the flats is threatened, by landowners who would prefer to not see clammers digging in the intertidal zone from their windows and who sometimes put gates on roads to try and keep them away. That is one big reason why Doyle depends on his boat to get him around the intertidal zone, which Maine law says must remain accessible to everyone.

“People don’t know what it takes to get a clam from the mud to the market to the plate,” Carter Hathaway, a 2017 University of Maine graduate and Clam Cam collaborator, said. “Clam Cam gives people a way into clamming.”

Viewers watching an episode recorded by a digger in Lamoine can hear him mutter “this is brutal” to himself at one point, Hathaway said.

“And it is brutal. It was March, it was frozen and it was rocky,” the recent graduate said. “The thing that struck me most [about this project] was just how hard the work was.”

While becoming a wild clammer does not require expensive specialized equipment or boats, it does require is a lot of hard, back-breaking labor, reliable access to the flats and the canniness to outsmart invasive predators like the green crab who eat the succulent shellfish, too.

Doyle does that by walking right past the soft mudflats, where it is easy to imagine searching for a clam’s telltale thumbprint-shaped indentations and then digging up lots of them. Instead, he starts working in a rocky part of the intertidal zone, where he immediately pulls up many more stones than clams in his rakefuls of mud. He does that because of green crabs, the European invader that feeds on blue mussels and soft shell clams and whose population has increased dramatically in some parts of Maine in recent years.

“Green crabs can’t burrow down under the rocks,” he said, pointing to one scuttling over the surface of the intertidal zone not far from his work area. “That’s why I did here. It’s like concrete, but it helps.”

It’s a hot day anyway, and soon Doyle is covered in sweat, as he methodically swings down with his rake to scoop up another bit of mud, rocks and, hopefully, clams. He works in a low crouch and turns periodically to see if the Millennium Falcon is still www.bangormetro.com BANGOR METRO / 51

FEATURE

Brian Silverman (right) and Victor Doyle get ready to leave Bartlett Island after digging clams on a rocky beach.

Victor Doyle (right) talks to Tyler Quiring, a University of Maine Ph.D. student in the Department of Communication and Journalism on a rocky beach on Bartlett Island.

52 / BANGOR METRO September 2017

afloat in the ebbing tide. It is beautiful in the shadow of the island, and quiet, with the solitude broken only by bird call and the drone of a single plane high overhead.

It is hard to imagine that not very many miles away as the crow flies thousands of summer tourists are flocking to the hot spots and eateries of Mount Desert Island, many of whom will hungrily order a cup of clam chowder or some steamers to accompany their lobster dinner.

The solitude is something that Doyle likes. He goes out clamming in all conditions, even in the winter when boat rides to the flats can be long and cold, and he knows what he’s doing.

“A good day would be digging 300 pounds or more,” he said. “That doesn’t happen very often. I try to have the best day every day, but that doesn’t always happen.”

Sometimes the clams, the tides, the weather, the boat, the truck — “or me,” he said — can work against him. Still, even if it’s not his best day, most days on the flats are pretty good, he said. Doyle has been digging clams for about a dozen years, and has found his favorite spots through “a lot of trial and error.” He likes to work outside, and when he’s not clamming he generally can be found on the coast or in the woods doing other things to make a living, including digging ferns and gathering pine needles to sell to landscapers.

“I’m always digging something, always by hand. I’m a hunter-digger,” Doyle says.

“Besides the tide, I’m my own boss. And usually there’s nobody else out here.”

Every rakeful of mud and rocks is heavy.

The digging isn’t easy. But every rakeful also holds promise, he says, as he speedily plucks clams out of the dark grey mud and puts them in his hod.

“It’s exciting,” he said. “You don’t know what’s going to come up in a flip.”

And even though the work of a clammer is hard and not always appreciated, there are other rewards, Doyle and Silverman said as they cracked a beer at the end of their work day. The view around them was quintessential Maine, the palette the dark green of spruce trees and the greygreen of the sea.

“People nowadays spend too much time inside,” Silverman said. “What’s better than being out here?”

To watch the Clam Cam episodes and learn more about the project, please visit the website nest.maine.edu/clamcam.

www.bangormetro.com BANGOR METRO / 53

And the

WINNERS ARE...

•

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•8 7W IN

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RITE-IN VOTES • 19 C L OS

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,49 1 •

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5

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www.bangormetro.com BANGOR METRO / 55

BEST RESTAURANTS

BANGOR

BEST FOOD TRUCK IN BANGOR with

46% of the

votes!

POMPEII PIZZA

ON THE BANGOR WATERFRONT AT 14 FRONT ST. PARKED ON THE BANGOR WATERFRONT on Wednesdays through Saturdays from 11 a.m. to 7 p.m. during the warm months, Pompeii Pizza serves up thin crust wood-fired pizzas with a variety of toppings. We’re partial to the Pompeii and the Perfect Pepperoni, but you should try them all to find your favorites.

56 / BANGOR METRO September 2017

Other Bangor favorites...

#2 WILD COW CREAMERY #3 CASA MEXICANA

Bangor

CLOSE CALLS BEST MEXICAN FOOD MIGUELS 29% LAS PALAPAS 28% PEPINOS 27% BEST DATE NIGHT RESTAURANT 11 CENTRAL 16% TIMBER 15.9% BLAZE 15.5% FIDDLEHEAD 15.5% BEST FAMILY-FRIENDLY RESTAURANT GEAGHAN’S PUB & CRAFT BREWERY 17% HERO’S SPORTS GRILL 16% GOVERNOR’S BROADWAY 15%

Find your perfect

AUDIENCE

Advertise your business in BANGOR METRO!

CALL 990-8134 for details

bangormetro.com

www.bangormetro.com BANGOR METRO / 57

BEST RESTAURANTS

BANGOR

BEST BREAKFAST IN BANGOR

BAGEL CENTRAL

33 CENTRAL ST., BANGOR • BAGELCENTRALBANGOR.COM

Voted Best Coffee Shop too!

BY EMILY BURNHAM

SONYA ELDRIDGE HAS baking in her bones.

She started baking 36 years ago at the Bagel Shop located at the corner of Main Street and Hammond Street. When it became that business Bagel Central, after moving to 33 Central Street, she moved with it too. She bought the business in 1998 from original owners Richard and Toby Zabot.

The Zabots opened it in 1978, and owned it for 20 years before selling to the longtime baker who’d been there almost from the beginning. Though lots of things have changed over the past 39 years, the bagel recipe hasn’t changed one bit — it produces thick, fluffy yet dense, utterly unique bagels, totally different from New York bagels but beloved and delicious in their own right. They’re good with whatever you want on it — one of their varieties of cream cheese, housemade honey butter or peanut butter, for example.

“The recipe is exactly the same as it was when they started,” said Eldridge. “When I took it over, I’d worked there for 17 years, and I was still terrified to take it over. I pretended Toby was on vacation for two years.”

If Eldridge was nervous, however, it hasn’t shown. Over her nearly two decades of ownership, she’s navigated many changes, while maintaining Bagel Central’s core identity.

Eldridge says the biggest change was in 2008, when Bagel Central ceased to be a kosher establishment.

Downtown Bangor itself has changed around the eatery, with the downtown revival and influx of residents in downtown apartments. Bagel Central has adapted to that too, adding the adjacent Central Meeting House, an events space available to rent, with optional catering, for meeting and small parties.

“There are people living here now, and that definitely wasn’t the case in 1998. It’s much more lively,” said Eldridge. “But I don’t think we’ve really changed at all, in most ways. At the core, it’s the same. In our dining room, anyone can sit next to anyone. That’s why it works.”

We recommend lox and

capers for the ultimate bagel experience.

58 / BANGOR METRO September 2017

Other Bangor Breakfast

favorites...

#2 DYSART’S BROADWAY #3 NICKY’S CRUSIN DINER

BEST WINGS IN BANGOR

GEAGHAN’S PUB & CRAFT BREWERY

570 MAIN STREET, BANGOR • WWW.GEAGHANS.COM Winner winner chicken dinner.

Geaghan’s swept the Best Wings, Best Craft Brewery, and Best Bar categories!

Bangor FAVORITES

BEST CRAFT BREWERIES #1 Geaghan’s Pub & Craft Brewery #2 Orono Brewing Company #3 Sea Dog Brewing Company BEST BAR #1 Geaghan’s Pub & Craft Brewery #2 Nocturnem Draft Haus #3 Paddy Murphy’s BEST WINGS #1 Geaghan’s Pub & Craft Brewery #2 Hero’s Sports Bar #3 Moe’s Original BBQ

TASTING ROOM: 34 ABBOTT STREET, BREWER

BY KASSADI MOORE

LISA STURGEON, the Communications and Resource Manager for Geaghan’s Pub and Brewery, has been with Geaghan’s for three years, but it would seem like she was part of the Geaghan family.

In fact, it seems as though everyone there is part of the family.

When Sturgeon walked through the bar, restaurant, brewery and kitchen recently, it was with a chorus of hellos to everyone she passed — customers included. It was just another day at Geaghan’s — a place many people consider home.

“It’s an extension of your living room,” said Sturgeon. “There’s a little bit of Irish sarcasm, but people want you to feel comfortable. People come here to celebrate their 21st birthdays or, if they’re home from college, this is the place they have to go. When someone passes away, we’ve hosted wakes and funerals and that sort of things, and so to be viewed as that part of the community and that place that people look to as part of their home is really important. “ Throughout the years, Geaghan’s has endured numerous renovations, but has stayed strong on the foundation of family. Founded in 1975 by John and Arline Geaghan, all eleven Geaghan children, grandchildren and most of the cousins have worked at Geaghan’s.

In December of 2011, Geaghan’s opened Geaghan Brothers Brewing Company, where they brewed their own craft beer at the restaurant. In 2015, the brewery was expanded to a second location in Brewer and opened a tasting room at the same location this year. The brewery at the restaurant is used to brew beers that are tested at the pub.

Geaghan’s menu — decorated with pictures of the family — is filled with house specialties like the Angry Irishman Melt consisting of grill shaved steak, crisp bacon, pepperoni, jalapenos and melted Pub Cheese Spread. All of the burgers can be “Irishman’s Special” by adding an extra patty.

According to the menu, you’re not an Irishman until you’ve eaten every bit of the Irish nachos — thick potato slices with cheese sauce, sour cream and bacon bits. The menu also features wings, salads, soups, quesadillas and pizza. www.bangormetro.com BANGOR METRO / 59

BEST RESTAURANTS

BEST RESTAURANTS

Bangor

BEST BAKERY

BANGOR

And the

WINNERS ARE...

BEST BURGER

BEST MEXICAN

878 Stillwater Ave., Bangor Gofiveguys.com

697 Hogan Road, Bangor Miguelsbangor.com

GEAGHAN’S PUB & CRAFT BREWERY

BEST CHINESE

BEST CRAFT BREWERY

570 Main St., Bangor Geaghans.com

320 Bangor Mall Blvd., Bangor Orientaljade.com

570 Main St., Bangor Geaghans.com

FRANK’S BAKE SHOP 199 State St., Bangor Franksbakery.com

BEST BAR

FIVE GUYS BURGER & FRIES

ORIENTAL JADE

BEST DATE NIGHT RESTAURANT

BEST COCKTAIL

11 Central St., Bangor 11Centralbangor.com

32 Main St., Bangor Happyendingsbangor.com

BEST OUTDOOR SEATING

BEST COFFEE SHOP

11 CENTRAL

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 TAKE-OUT

MOE’S ORIGINAL BAR B QUE 650 Broadway, Bangor Moesoriginalbbq.com

BEST BREAKFAST

BAGEL CENTRAL 33 Central St., Bangor Bagelcentralbangor.com 60 / BANGOR METRO September 2017

HAPPY ENDINGS

BAGEL CENTRAL

33 Central St., Bangor Bagelcentralbangor.com

BEST FAMILYFRIENDLY EATERY

MIGUEL’S MEXICAN RESTAURANT

GEAGHAN’S PUB & CRAFT BREWERY

BEST NEW RESTAURANT

HAPPY ENDINGS 32 Main St., Bangor Happyendingsbangor.com

KOBE NINJA HOUSE 829 Hogan Road, Bangor Kobeninjahouse.com

BEST PIZZA

570 Main St., Bangor Geaghans.com

422 Center St., Bangor Tricitypizzabangor.com

BEST FRENCH FRIES

BEST SANDWICH

18 Broad St., Bangor Blazebangor.com

BEST ICE CREAM

GIFFORD’S FAMOUS ICE CREAM 1109 Broadway, Bangor Giffordsicecream.com

FORK & SPOON 76 Main St., Bangor Forkandspoon.me

BEST WINGS

GEAGHAN’S PUB & CRAFT BREWERY 570 Main St., Bangor Geaghans.com

BEST FOOD TRUCK

POMPEII PIZZA Bangor Waterfront Pompeiipizza.biz

BEST OVERALL EXPERIENCE

GEAGHAN’S PUB & CRAFT BREWERY

BLAZE

BEST VEGETARIAN

TRI-CITY PIZZA

HARVEST MOON DELI 72 Columbia St., Bangor 366 Griffin Road, Bangor Harvestmoondeli.com

BEST SUSHI

ICHIBAN

226 Union St., Bangor Bangorichiban.com

Bangor 11,702

TOTAL VOTES FOR BANGOR RESTAURANTS

737

WRITE-IN VOTES MOST VOTES ACROSS ALL CATEGORIES: #1 Bagel Central #2 Blaze #3 Geaghan’s Pub & Craft Brewery

www.bangormetro.com BANGOR METRO / 61

BEST RESTAURANTS

GREATER BANGOR

BEST MEXICAN IN GREATER BANGOR

MARGARITA’S 15 MILL ST, ORONO • MARGS.COM

FROM THEIR sunny windows to their tiled tables, Margarita’s is a fun spot for tacos and drinks in downtown Orono.

BEST COCKTAIL IN GREATER BANGOR

Woodman’s Bar and Grill owners Abe and Heather Furth and Mark Horton.

Voted Best Date Night Restaurant too!

Greater Bangor CLOSE CALLS BEST SEAFOOD EAGLE’S NEST 28%

MCLAUGHLIN’S AT THE MARINA 27% ANGLER’S

19%

BEST BREAKFAST DYSART’S RESTAURANT & TRUCK STOP 34%

THE BACON TREE

22%

COACH HOUSE RESTAURANT 13%

WOODMAN’S BAR AND GRILL 31 MAINE ST., ORONO WWW.WOODSMANSBARANDGRILL.COM

BY KASSADI MOORE

WOODMAN’S BAR and Grill in downtown Orono isn’t a restaurant just for craft beer lovers, patios-with-fire-pit-tables lovers, trivianight lovers or bluegrass-music lovers; it’s for all of the above.

Mark Horton opened Woodman’s with Abe and Heather Furth in 2005 after they graduated the University of Maine together.

Since then, the trio have also opened Verve Burritos and Orono Brewing Company.

Woodman’s menu features a variety of appetizers from calamari to crispy tofu and queso. Woodman’s stout burger with beer-braised beef topped with cheddar and swiss cheese, bacon, sauteed mushrooms, onions and peppers is a highlight. For veggielovers, there is a falafel veggie burger — a vegetarian burger made primarily from chickpeas.

Horton attracts a variety of customers. In the evenings, Woodman’s offers an inviting environment with patio seating and fire pit tables that families and retirees love. As the night wears on, the restaurant is also alluring to college students for beer and a game of pool.

Woodman’s serves craft beers made locally by sister business Orono Brewing Company as well as craft brews from other breweries like Bissell Brothers.

“We started to get even busier after the brewery opened, it seemed like it drew some new people in,” said Horton.

On Monday there’s trivia and on Wednesday nights live bluegrass music by The Tough End String Band plays on the patio.

Horton said they wanted to start these theme nights to bring people together on the weekdays.

with

BEST BURGER IN GREATER BANGOR Mason’s came away with the

win in the Best Bar, Best Craft Brewery, Best Burger, Best

Place to Take Out-of-Towners and Best Outdoor Seating categories! Wow!

Greater Bangor FAVORITES

BEST BURGER #1 Mason’s Brewing Company #2 Woodman’s Bar & Grill #3 The Family Dog BEST CRAFT BREWERIES #1 Mason’s Brewing Company #2 Orono Brewing Company #3 Marsh Island Brewing BEST OUTDOOR SEATING #1 Mason’s Brewing Company #2 High Tide #3 McLaughlin’s at the Marina

Fried egg on a burger?

Don’t knock it ‘til you try it!

37% of the

votes!

MASON’S BREWING COMPANY

15 HARDY STREET, BREWER • MASONSBREWINGCOMPANY.COM

BY KASSADI MOORE

MASON’S BREWING Company is a surprising, delightful find on the Brewer waterfront.

Inside Mason’s, owner Chris Morley has combined modern elements like painted concrete floors, metal chairs and a metal ceiling mix with rustic, wooden elements like barrels, long hall tables and wooden beams. It has a clean but cozy feeling, enhanced by the mural painted on one wall. The bar stretches the length of the restaurant, featuring local craft beers and Mason’s own craft beers.

The dining area, inside and out, is an ode to German beer gardens. The tables are pushed together for a communal, beer hall feel. The outside has a patio area with picnic tables, shaded by locally sourced wooden beams and roof.

Meanwhile, the brewery is in production in a room directly behind the bar area, featuring a pair of 40-barrel tanks he calls “Ren” and “Stimpy,” and 20-barrel tanks named “Larry,” “Moe,” and “Curly.”

Morley, who was an avid home brewer, has visited countless breweries across the United States and abroad in countries like Ireland, Belgium, Hungary, the Czech Republic and Germany.

Those travels inspired the menu at Mason’s — especially those in Germany and Belgium. Mason’s brews three variations of Belgian Saison — including one that is brewed exclusively for the Jordan Pond House in Acadia National Park. Beer is also an ingredient of many items on the menu, including Mason’s house-made macaroni and cheese and house beer mustard.

Since the start of Mason’s Brewing Company in early summer 2016, beer production has increased by 800 percent.

“It’s about having three things: good beer, a good location and good food,” Morley said.

“We kind of encompass that.”

Hidden behind residential homes only a small blue sign on the road and a Mason’s flag signal its location.

In fact, owner Chris Morley didn’t know the lot existed until he spotted it on Google Maps while looking for an empty space on the Brewer Waterfront. The former home of Brewer’s public works garage, which the city tore down in 2004, it was last used as a parking lot. After Morley purchased the lot from the city, he built the deep red metal building that now houses the 120-seat restaurant and adjacent brewery modeled after late 1800s industrial buildings and Maine waterfront buildings.

BEST RESTAURANTS

GREATER BANGOR

BEST RESTAURANTS

Greater

Bangor

And the

WINNERS ARE...

BEST BAKERY

BEST BURGER

BEST SANDWICH

963 Stillwater Avenue, Old Town Governorsrestaurant.com

15 Hardy Street, Brewer Masonsbrewingcompany.com

Locations in Orono, Brewer and Newport Harvestmoondeli.com

BEST BAR

BEST CHINESE

BEST SEAFOOD

64 Main Road North, Hampden

1016 N Main St, Brewer

GOVERNOR’S RESTAURANT & BAKERY

MASON’S BREWING COMPANY 15 Hardy Street, Brewer Masonsbrewingcompany.com

MASON’S BREWING COMPANY

FRESH GINGER

HARVEST MOON DELI

EAGLE’S NEST RESTAURANT

BEST COCKTAIL

WOODMAN’S BAR & GRILL BEST DATE NIGHT RESTAURANT

31 Main Street, Orono Woodmansbarandgrill.com

31 Main Street, Orono Woodmansbarandgrill.com

BEST FAMILYFRIENDLY EATERY

WOODMAN’S BAR & GRILL PAT’S PIZZA BEST OUTDOOR SEATING

Locations in Hampden, Orono, Hermon and more

15 Hardy Street, Brewer Masonsbrewingcompany.com

BEST ICE CREAM

MASON’S BREWING COMPANY

JIMMY’S ICE CREAM & GRILL 409 N Main St #1, Brewer

BEST PLACE TO TAKE OUT-OF-TOWNERS

MASON’S BREWING COMPANY 15 Hardy Street, Brewer Masonsbrewingcompany.com

BEST MEXICAN

MARGARITA’S

15 Mill Street, Orono Margs.com

BEST CRAFT BREWERY BEST TAKE-OUT

JIMMY’S ICE CREAM & GRILL 409 N Main St #1, Brewer

MASON’S BREWING COMPANY

15 Hardy Street, Brewer Masonsbrewingcompany.com

BEST BREAKFAST

DYSART'S RESTAURANT & TRUCK STOP

BEST PIZZA

530 Coldbrook Rd, Hermon Dysarts.com

11 Mill Street, Orono Patspizzaorono.com

64 / BANGOR METRO September 2017

PAT’S PIZZA - ORONO

Greater

Bangor 5,186

TOTAL VOTES FOR GREATER BANGOR RESTAURANTS

329

WRITE-IN VOTES MOST VOTES ACROSS ALL CATEGORIES: #1 Mason’s #2 Woodman’s #3 Jimmy’s

www.bangormetro.com BANGOR METRO / 65

BEST RESTAURANTS

MIDCOAST

BEST BAKERY IN MIDCOAST MAINE

BELL THE CAT

15G STARRETT DRIVE • BELFAST • 338-2084 BELLTHECATINC.COM

BY ABIGAIL CURTIS

THERE ARE A LOT of sandwich shops that dot the Maine coast, but it’s likely that only one of them was named after one of Aesop’s more obscure fables.

And maybe only that deli and coffee bar, Bell the Cat, could be so passionately appreciated by its customers that when Jojo Oliphant bought it from the previous owner at the end of 2015, a suggestion box he put out overflowed in just two weeks with more than 700 index cards full of ideas.

People told him what they wanted to see stay — and go — from the menu and the restaurant, and he paid close attention to that feedback before he made any changes.

“It’s been a part of Belfast history,” he said of the coffee shop, which first opened in 1994.

So Oliphant, 41, a former professional arena football player who first moved to Maine when he was in high school, knew he didn’t want to change the essential qualities that people loved about the restaurant. He mostly kept the large, creative menu — there are more than 30 sandwich specials and a garden’s worth of salads to choose from, including crispy prosciutto panini, Ducktrap smoked salmon and the ever-popular Reuben — but has put his own stamp on Bell the Cat. The walls are now painted a cheerful orange, and the service has been streamlined, he said, with the customer’s experience always firmly in mind.

“Customer service is my way of life,” he said. “If you don’t have customers, what are you going to do?”

Oliphant also has been making a concerted effort to source as many supplies locally as he can, seeking area vendors “every chance I get.” That’s no surprise for a business that sees itself as part of the local fabric.

“We cater to almost everybody. The gluten frees. The vegans. Whatever someone wants, we pretty much have it under our roof,” he said. “But without our locals, we’re not going to be here in the wintertime.”

Voted Best

Coffee Shop & Sandwich too!

Midcoast CLOSE CALLS BEST BAKERY BELL THE CAT 21%

20% BOREALIS BREADS 14% RALPH’S CAFE

Jojo Oliphant, ower of Bell the Cat in Belfast.

BEST FOOD TRUCK ROCKO’S TACOS 16%

FOX ON THE RUN

14%

THE GRINNING DOG BBQ 14%

BEST FAMILY-FRIENDLY RESTAURANT DOCKSIDE FAMILY RESTAURANT 30%

19% ROLLIE’S 19%

RALPH’S CAFE

66 / BANGOR METRO September 2017

Voted Best

Place to Take Out-of-

Towners too!

BEST SEAFOOD IN MIDCOAST MAINE

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

FOR A GREAT VIEW and delicious Maine lobster, Young’s Lobster Pound is where it’s at on the midcoast.

Enjoy picnic style dining (remember to BYOB) on the deck overlooking Penobscot Bay or upstairs in the restaurant after your pick your own lobster from the tank.

It’s like a

touch tank and restaurant all in one!

www.bangormetro.com BANGOR METRO / 67

BEST RESTAURANTS

MIDCOAST

BEST OVERALL EXPERIENCE IN MIDCOAST MAINE Voted Best Date Night Restaurant too!

Midcoast CLOSE CALLS BEST DATE NIGHT RESTAURANT

24% PRIMO 23% THE LOST KITCHEN 15% DELVINO’S

BEST COCKTAIL

28% DELVINO’S 20% FOG BAR & CAFE 15% PRIMO 15% THREE TIDES

BEST BREAKFAST

21% RALPH’S CAFE 20% JUST BARB’S 13%

CHASE’S DAILY

68 / BANGOR METRO September 2017

DELVINO’S GRILL AND PASTA HOUSE 52 MAIN STREET, BELFAST • WWW.DELVINOS.COM

BY ABIGAIL CURTIS

DELVINO’S GRILL and Pasta House in downtown Belfast seems as if it could have been part of the city forever, thanks to its warm ambiance and classic, Italian-inspired menu.

But less than a decade ago, it was just a fantasy for local restaurateurs Tina DelSanto and Anthony Jacovino. Back then, DelSanto, the co-owner of the boisterous waterfront bar then called the Lookout (it has been renamed to the Front Street Pub), was working behind the bar when she got to know an older man named Bruce Thomas. They would talk about what kind of eatery Belfast needed, and about the restaurant DelSanto, who went to culinary school, would run if she had the chance.

It was just a fun game to play, she said. Until one day when she got an emergency message at the Lookout telling her that Thomas needed to talk to her. She called him and learned he had purchased a building she liked on lower Main Street.

“He said if you don’t put a restaurant there, I’m going to give it away,” she recalled. “He kind of made us do what we wanted to do. We scrambled.”

DelSanto and Jacovino, her business and life partner, got to work. They started renovating the space, which long ago had been a hardware store, and in the process accidentally cracked some of the plaster on the walls. They noticed there were bricks underneath, and decided to shave the plaster off by hand. It was a process, but the brick walls now set a gracious tone for the rest of the restaurant.

The couple also settled on the name “Delvino’s,” a mashup of their last names. They opened in 2010, and at the beginning counted a big Saturday night one in which they had 32 diners. Now, on a typical Saturday, they’ll have 300 people, who dine on favorites such as the fried calamari, mussels sauteed in garlic butter and the mushroom sacchetti pasta.

“We got lucky. We got this amazing crew,” DelSanto said. “They compete with each other about who can make the best food and who can make the best drink special.”

After a year, DelSanto and Jacovino were able to buy the building from Thomas, who has since died, for the original purchase price.

“He got to come here for quite a few years,” she said. “He was proud of us.”

BEST RESTAURANTS

Midcoast

And the

WINNERS ARE...

BEST BAKERY

BEST BREAKFAST

15 G Starrett Drive, Belfast bellthecatinc.com

96 Main St., Belfast chasesdaily.me

BEST BAR

BEST BURGER

ROLLIE’S

Monroe; available at stores and special events.

Check website for full list. stonefoxfarmcreamery.com

37 Main St., Belfast rolliesmaine.com

37 Main St., Belfast rolliesmaine.com

BEST CRAFT BREWERY

BELL THE CAT

ROLLIE’S

BEST DATE NIGHT RESTAURANT

DELVINO’S

52 Main St., Belfast delvinos.com

CHASE’S DAILY

BEST COCKTAIL

THREE TIDES

2 Pinchy Lane, Belfast 3tides.com

BEST COFFEE SHOP BEST OUTDOOR SEATING

THREE TIDES

2 Pinchy Lane, Belfast 3tides.com

BEST PLACE TO TAKE OUT-OF-TOWNERS

YOUNG’S LOBSTER POUND

4 Mitchell St., Belfast youngslobsterpound.webs.com

BELL THE CAT

15 G Starrett Drive, Belfast bellthecatinc.com

BEST FAMILYFRIENDLY EATERY

DOCKSIDE FAMILY RESTAURANT

BEST ICE CREAM

STONE FOX FARM CREAMERY

MARSHALL WHARF BREWING CO.

Check Facebook for current location facebook.com/rockvegastacos

15 G Starrett Drive, Belfast bellthecatinc.com

BEST SEAFOOD

YOUNG’S LOBSTER POUND 4 Mitchell St., Belfast youngslobsterpound.webs.com

BEST NEW RESTAURANT

NEIGHBORHOOD 132 High St., Belfast

BEST OVERALL EXPERIENCE

DELVINO’S

52 Main St., Belfast delvinos.com

BEST PIZZA

ROCKO’S TACOS

BELL THE CAT

2 Pinchy Lane, Belfast marshallwharf.com

30 Main St., Belfast

BEST FOOD TRUCK

BEST SANDWICH

ALEXIA’S PIZZA 93 Main St., Belfast

Midcoast 1,991

TOTAL VOTES FOR MIDCOAST RESTAURANTS

98

WRITE-IN VOTES MOST VOTES ACROSS ALL CATEGORIES: #1 Ralph’s Cafe #2 Three Tides #3 Rollie’s

www.bangormetro.com BANGOR METRO / 69

70 / BANGOR METRO September 2017

BEST RESTAURANTS

DOWNEAST

BEST DATE NIGHT RESTAURANT IN DOWNEAST MAINE

THE SALT BOX

10 NEWMAN ST. • WINTER HARBOR • SALTBOXMAINE.COM

BY EMILY BURNHAM

WHEN Mike Poirier and his former business partner were dreaming up names for the restaurant they planned to open in Hancock County, they each made a list. Salt Box appeared on both of them.

“There was a little box of salt from Romania in the kitchen, and I think we both had that on our minds,” said Poirier. “Once we realized we both had it on the list, it was a no-brainer.”

Though the building Salt Box is housed in is not an architectural saltbox (a traditional New England style home), it is housed in a unique, gabled building overlooking the working waterfront of Winter Harbor, formerly the home of the restaurant the Raven’s Nest.

Salt Box is a restaurant where Maine ingredients are served carefully, artfully and creatively. Originally open in 2013 in the town of Hancock, Salt Box moved this year to its new waterfront location in Winter Harbor. The spirit of the menu remained unchanged.

“We try to offer contemporary, worldly cuisine that draws from all sorts of influences,” said Poirier. “We try to do a small amount of things incredibly well. We keep the menu small. We like to really make everything as perfect as possible.”

Poirier and his staff make lots of things in house, including much of the charcuterie, ricotta, mozzarella and fresh pasta. When serving things like scallops or steak, the emphasis is on the ingredient themselves — the scallops are served crudo-style (raw), tossed with balsamic vinegar, olive oil and capers; the steak is cooked sous-vide until medium rare, and finished on a cast-iron skillet.

“We make everything from scratch,” he said. “We say it’s uncommon food done uncommonly well.”

Salt Box’s clientele ranges from locals and retirees to intrepid tourists exploring the many peninsulas of Down East Maine. With its romantic seaside setting, it’s a destination restaurant for food-lovers — and wine-lovers, with its extensive wine list as well. It’s open at 4:30 for dinner, Wednesday through Sunday. Reservations are strongly encouraged; call 422-9900.

Downeast CLOSE CALLS

BEST ICE CREAM MORTON’S MOO 29% MT. DESERT ISLAND ICE CREAM 23% BEN & BILL’S 15%

BEST DATE NIGHT RESTAURANT THE SALT BOX 20% GEDDY’S 17% HAVANA 15% www.bangormetro.com BANGOR METRO / 71

BEST RESTAURANTS

DOWNEAST

BEST SANDWICH IN DOWNEAST MAINE

86 THIS!

125 MAIN STREET • ELLSWORTH • 610-1777 • 86THISMAINE.COM

BY ABIGAIL CURTIS

Owners Jeff and Diane Kelly-Lokocz, along with their 5-year-old son Rye.

Downeast CLOSE CALLS BEST BAR

21% GEDDY’S 15% THIRSTY WHALE 13%

BURRITOS, wraps, punk rock and Ellsworth might not have sounded like words that flow naturally together. But that was before 86 This! arrived downtown six years ago and changed that for the better.

Jeff and Diane Kelly-Lokocz originally opened their eatery in a tiny rented space on State Street, using a shoestring budget made up of loans from their friends. The two were at a crossroads: Jeff had just finished his job as head chef at Table, a fine dining restaurant in Blue Hill, and Diane also was an unemployed restaurant worker and organic farmer. She also was pregnant. Still, the couple decided that it was the right time to take a chance and open a new business, which would feature the kind of food that they liked to eat. In addition to burritos and wraps, there also are salads, soups and nachos. It’s not pretentious cuisine, and that’s intentional, Diane said.

“It’s a pretty simple, straight-forward menu and we try to focus on really simple, fresh food,” she said. “It’s not fancy, but it’s delicious, and healthy for the most part.”

They also strive to keep their prices affordable for the repeat customers they love to see come into the restaurant, which they moved in 2014 to a larger space in a building they purchased on Main Street in downtown Ellsworth. Their new digs are spacious, with 17foot ceilings, and funky, with a soundtrack of good music and the happy chatter of satisfied customers. Their most popular offering is the Yam I Yam burrito, with roasted spicy sweet potato, followed by the Boss Hog, featuring chipotle and citrus pulled pork. Other items include the CBGB burrito, with roasted chicken breast and greens, the Spitting Venom housemade chili and the Skankin’ Pickle wrap, named after the American ska punk band of the 1990s and which is made with ham, provolone and homemade dill pickles.

In addition to feeding the hungry, the couple is excited to be a part of downtown Ellsworth’s revitalization.

“We started 86 This! in Ellsworth specifically because we thought it was a good opportunity,” Diane said. “I think that Ellsworth is an awesome place for people to come in and start new businesses.”

FINN’S IRISH PUB

BEST BREAKFAST

22% TWO CATS 18% THE RIVERSIDE CAFE 15% MARTHA’S DINER

BEST COCKTAIL

24% CELLAR BISTRO 19% LOMPOC CAFE 15% HAVANA

72 / BANGOR METRO September 2017

Along with wraps and

burritos, the nachos are

also a hit at

86 This!

BEST RESTAURANTS

Downeast

And the

WINNERS ARE...

BEST BAKERY

BEST COCKTAIL

55 Downeast Highway, Ellsworth 111 Main Street, Machias www.helensrestaurantmachias.com

318 Main St, Bar Harbor Havanamaine.com

ATLANTIC BREWING COMPANY

BEST COFFEE SHOP

15 Knox Rd, Bar Harbor Atlanticbrewing.com

HELEN’S RESTAURANT

HAVANA

BEST BAR

44 NORTH COFFEE

156 Main St, Ellsworth

7 Main Street, Deer Isle 44northcoffee.com

BEST DATE NIGHT RESTAURANT

BEST FAMILYFRIENDLY EATERY

10 Newman St, Winter Harbor

396 High St, Ellsworth Ellsworthpatspizza.com

FINN’S IRISH PUB

THE SALT BOX

PAT'S PIZZA

BEST BREAKFAST

MARTHA’S DINER 151 High Street, Ellsworth Marthasdiner.com

200 Downeast Highway, Ellsworth Jordanssnackbar.com

BEST PIZZA

PAT’S PIZZA 396 High St, Ellsworth Ellsworthpatspizza.com

BEST SANDWICH

86 THIS!

125 Main St, Ellsworth 86thismaine.com

BEST ICE CREAM

MORTON’S MOO 9 School St, Ellsworth Mortonsmoo.com

BEST BURGER

JORDAN’S SNACK BAR

BEST CRAFT BREWERY

BEST INTERNATIONAL

SHINBASHI

139 High St, Ellsworth Myshinbashi.com

BEST MEXICAN

THE MEX

191 Main St, Ellsworth

BEST SEAFOOD

JORDAN’S SNACK BAR 200 Downeast Highway, Ellsworth Jordanssnackbar.com

Downeast 2,139

TOTAL VOTES FOR DOWNEAST RESTAURANTS

144

WRITE-IN VOTES MOST VOTES ACROSS ALL CATEGORIES: #1 Pat’s Pizza #2 Finelli New York Pizzeria #3 Helen’s Restaurant

www.bangormetro.com BANGOR METRO / 73

BEST RESTAURANTS

NORTH

BEST BAKERY IN NORTHERN MAINE

GRAMMY’S COUNTRY INN 1687 BANGOR ROAD • LINNEUS

BY KASSADI MOORE

INSIDE the quaint, white-trimmed building that dates back to the 1950s, Grammy’s Country Inn is serving up gargantuan portions at affordable prices.

Steve Graham and Lynn Birdsall opened the restaurant in 1989, originally offering a simple menu. Since then, they’ve expanded the offerings to from-scratch home-style seafood, sandwiches and more. Graham sources as much of their ingredients locally as he can.

The now-extensive menu ranges from homemade haddock nuggets to grilled tuna melts to pepperoni pizza subs. There’s even a few salads on there. Rolls and coleslaw are made fresh everyday.

Deep-fried fiddleheads are a specialty. Graham bought 925 pounds of fiddleheads this year.

“That’s what the people eat up here,” said Graham. “They don’t want no fancy stuff up here; we’re in the County.”

Graham said there are very few people who can eat a whole entree — the portion sizes are just too big. But that doesn’t stop folks from trying. One man ate a whole monster prime rib weighing in at 22 to 24 ounces. Another customer could not finish his seafood platter until after closing time. Those two customers were given free t-shirts.

“People want more than they expect,” said Graham. “I think we really built our business on that, where someone can come here and then tomorrow or actually the next day, they can have lunch with the same food that they ate here.”

Even the desserts are huge — the whoopie pies weigh about two pounds each.

“Our whoopie pies, we call them whoopie meals,” said Graham.

For Graham and Birdsall, who’ve been dating since they were 13-years-old, their time at Grammy’s Country Inn is coming to an end. The restaurant has been for sale for two years. When it does sell, Graham said he hopes the next owners can create the friendly, family environment that has welcomed the customers of Grammy’s Country Inn for the past twenty-eight years.

“We know everybody, we talk to everybody,” said Graham.

“We try to be like you are going to visit somebody. We try to be like just a big family place.”

74 / BANGOR METRO September 2017

Grammy’s was a big winner

with Best Bakery, Best Burger, Best Breakfast, and Most

Family-Friendly. But seriously, leave room for dessert.

Northern Maine FAVORITES

BEST BREAKFAST #1 Grammy’s Country Inn #2 Elm Tree Diner #3 Al’s Diner Riverside Inn Teresa’s Corner Cafe 4-way The Sidewalk Cafe

tie for third!

With a gorgeous view

of Long Lake and tasty nachos, The Lakeview

is an obvious winner.

BEST OUTDOOR SEATING IN NORTHERN MAINE with

48% of the

votes!

THE LAKEVIEW

9 LAKEVIEW DRIVE • ST. AGATHA • LAKEVIEWRESTAURANT.BIZ

BY JULIA BAYLY

SO-NAMED thanks to its location atop a prominent hillside with a million dollar view of Long Lake, The Lakeview Restaurant is more than a place to get a hearty meal — it’s a four season Maine recreation destination.

In winter, thanks to spurs leading in from major trails, it’s not uncommon for snowmobiles to outnumber cars in the parking lot as riders take a break for a hot meal.

Once the snow melts and the trails dry, ATVs of all shapes and sizes begin arriving with hungry passengers on board. Come summer, seasonal homes along the lake are overflowing with family and friends all looking for a night out and a great meal.

If that were not enough, there’s camping nearby at The Lakeview Restaurant Camping Resort.

The whole thing is run by Jennifer Desrosiers Daigle, the 36-year-old daughter of the restaurant’s founders Richard and Caroline Desrosiers.

“I remember hanging out in the kitchen when I was growing up,” Daigle said. “I was 2-years-old when they opened it up and I spent a lot of time working with my dad.”

On a recent balmy summer evening the restaurant was packed as they dug into crispy fresh fried haddock with French fries and platters of Lakeview’s famous nachos featuring homemade tortilla chips, a duo of melted cheeses, fiery jalapenos, onions, salsa and guacamole.

Friends shared piping hot pizzas piled high with cheese, meat and veggies while others ordered “comfort foods” like pasta with shrimp dripping with garlicky cream sauce.

There is also a range of Maine-made beer on tap.

Portions are generous, the staff always smiling and you never, ever leave hungry.

“There is really something for everyone,” Daigle said, adding with a laugh, “We change up our specials every two weeks but don’t play around with the menu too much — people don’t like change, but they do like to try new things.”

Reservations are taken for parties of 10 or more by calling 207-543-6331 or for smaller parties around the Christmas holidays. www.bangormetro.com BANGOR METRO / 75

BEST RESTAURANTS

NORTH

BEST RESTAURANTS

North

And the

WINNERS ARE...

BEST BAKERY

BEST BURGER

1687 Bangor Rd, Houlton

1687 Bangor Rd, Houlton

GRAMMY’S COUNTRY INN

GRAMMY’S COUNTRY INN

BEST BAR

BEST CHINESE

710 Main St, Presque Isle Irishsetterpub.com

127 Military St, Houlton

IRISH SETTER PUB

TASTE OF CHINA BEST FAMILY-FRIENDLY EATERY

BEST DATE NIGHT RESTAURANT

THE VAULT RESTAURANT

GRAMMY’S COUNTRY INN 1687 Bangor Rd, Houlton

64 Main St, Houlton

BEST ICE CREAM BEST OUTDOOR SEATING

LAKEVIEW RESTAURANT 9 Lakeview Dr, St. Agatha lakeviewrestaurant.biz

HOULTON FARMS DAIRY 25 Commonwealth Ave, Houlton

Northern Maine

1,843

TOTAL VOTES FOR NORTHERN MAINE RESTAURANTS

140

WRITE-IN VOTES MOST VOTES ACROSS ALL CATEGORIES: #1 Grammy’s Country Inn #2 Houlton Farms Dairy

BEST OVERALL EXPERIENCE

LONG LAKE SPORTING CLUB BEST PLACE TO TAKE OUT-OF-TOWNERS

48 ME-162, Sinclair Longlakesportingclub.com

48 ME-162, Sinclair Longlakesportingclub.com

BEST PIZZA

#3 Sadie’s Bakery

LONG LAKE SPORTING CLUB PAT’S PIZZA

BEST BREAKFAST

Multiple locations patsyarmouth.com/Locations.html

1687 Bangor Rd, Houlton

BEST SANDWICH

GRAMMY’S COUNTRY INN PAT’S PIZZA

Multiple locations patsyarmouth.com/Locations.html

CLOSE CALLS BEST BAKERY GRAMMY’S COUNTRY INN 30% SADIE’S BAKERY 29% GOVERNOR’S 17% BEST SANDWICH PAT’S PIZZA 24% GRAMMY’S COUNTRY INN 23% SHAMROCK CAFE 18% BEST PLACE TO TAKE OUT-OF-TOWNERS LONG LAKE SPORTING CLUB

22%

THE VAULT RESTAURANT 17% RIVER DRIVER’S RESTAURANT & PUB 16% 76 / BANGOR METRO September 2017

BREWER

Plan the perfect

NIGHT OUT Planning pointers for a fun night out on the town.

BY METRO NEWS SERVICE

PLANNING A NIGHT OUT on the town with family and friends can be a fun experience. Scouring the most popular hotspots and the newest restaurants falls far short of burdensome. As fun as such planning can be, hosts must consider the needs of all who plan to attend before making any final decisions. The following are a few ways hosts can ensure everyone enjoys a night to remember for all the right reasons.

• SOLICIT IDEAS. If you’re having trouble planning a fun night for all, solicit some ideas from those you invited. Just because you’re hosting the gathering and acting as the go-to guy or gal for those with questions about the night does not mean you can’t ask some questions of your own. Ask guests what they want to do, and remember that no idea is too outlandish. If you decide to center the night around a particular activity, just make sure it’s something everyone on the guest list can participate in.

• CONSIDER FINANCES. Dinner at the hottest restaurant in town might sound like a grand idea, but hosts must consider if such a feast is affordable for everyone on the invitation list. Hot new restaurants or established locales where reservations are hard to come by tend to be expensive, so hosts should make sure everyone can afford such hotspots before making any reservations.

• CONSIDER THE NEEDS OF EVERY GUEST. When planning a night on the town, hosts must consider the needs of each individual guest. For example, if the group includes a guest with a physical disability, then any gathering spot you choose must be wheelchair accessible. Another thing to consider is each guest’s lifestyle choices. If one guest does not consume alcohol, then try to organize a night out on the town that involves more than just hopping from bar to bar.

• BE SPECIFIC WHEN SHARING INFORMATION ABOUT THE NIGHT. Once all of the plans have been made, be as specific as possible when sharing those plans. Give an address for each place you plan to visit on the night and encourage guests to make use of their cars’ GPS systems or online navigation websites so everyone gets there without any trouble. Charge your cellular phone right before you head out for the night so the phone does not die should anyone call and ask for last-minute directions or instructions.

Your listing could be on this page Attract more customers.

Advertise in Bangor Metro’s Restaurant Guide. Call 941-1300.

www.bangormetro.com BANGOR METRO / 77

THEN & NOW

UNITY

(Above) Unity’s Main Street, on a circa 1950 postcard.

(Right) The Camp Winnecook landing on Unity Pond, as photographed for a 1930 postcard.

(Above) The crossroads of Unity, circa 1935.

(Left) Main Street Unity postcard circa 1915.

78 / BANGOR METRO September 2017

Small Town,

BIG COMMUNITY A visit to the village of Unity through the years.

STORY & PHOTOS BY RICHARD SHAW HISTORIC PHOTOS COURTESY OF UNITY HISTORICAL SOCIETY, UNITY FOUNDATION, THE RICHARD SHAW COLLECTION, AND UNIVERSITY OF MAINE FOGLER LIBRARY SPECIAL COLLECTIONS

THE TOWN OF UNITY may have a population of only about 2,000, but it has emerged as a refreshingly diverse place to live, work, play, and go to school. White collar, blue collar, or no collar at all, the former 19th century stagecoach stop is home to a liberal arts college, a stock car raceway, an Amish community, a performing arts center, an historic railroad, a winery, a pottery shop, an alpaca farm, and a philanthropic foundation.

As if that isn’t enough, from Sept. 22-24, the annual Common Ground Country Fair, sponsored by the Maine Organic Farmers and Gardeners Association (MOFGA), is expected to attract 50,000 visitors to its 200-acre home off Route 220.

“Our little village has always acted as an important crossroads in western Waldo County,” said Pat Clark, president of the Unity Historical Society. “Located midway between Bangor and Augusta, and Belfast and Waterville, it was a connector for early stagecoach travel, and sending agricultural and other products to market by rail, and then for those traveling by automobile.”

In 1965, Unity College was founded, and people “from away” discovered the area’s beauty and versatility. Originally based in abandoned chicken houses, the school, built on Quaker Hill, is focused on the environment. A surprise to many, it continues to thrive and expand.

Clark has taught oral communications and other courses at the college since www.bangormetro.com BANGOR METRO / 79

THEN & NOW

UNITY The train shuttle from Thorndike during the Common Ground Country Fair in 2009.

(Below) A colorful art van on display during the 2008 fair.

80 / BANGOR METRO September 2017

1982, and said its location played a key role in its success.

“Being located in Unity, it was valuable to educate students about nature and sustainability. Its closeness to farmland, forests, Unity Pond, the coast, and inland rivers … enables faculty to utilize a variety of settings as laboratories for hands-on learning,” Clark said. “The town and the college often work together to make Unity a vibrant community. This synergy helped attract MOFGA and Amish families.”

Synergy might have been a worthy town name, assuming it had entered the language in 1804, when the place was incorporated.

But Unity, a statement of political unison, won hands down. When first settled by Quaker farmers in the 1780s, it was called Twenty-Five Mile Pond Plantation, since it was located on a pond 25 miles from Winslow’s Fort Halifax.

“Unity to our mind is the garden of Waldo County…,” commented the Republican Journal on Sept. 26, 1851, in words that still resonate. “Unity village is the largest and finest inland town in the county. A look of freshness and neatness [is] pleasing to see … everywhere [are] fine farm houses with everything of neatness and care.”

Transportation in Unity through the years. (Right) An early car, circa 1905. (Below) A man and woman at the train depot in 1900. (Bottom) Bill Gerrich, Unity blacksmith from 1880s to 1930s, is pictured here in 1905.

www.bangormetro.com BANGOR METRO / 81

THEN & NOW

UNITY

(Left) A row of Unity buildings circa 1910.

(Below) Historian James Vickery, in a derby hat, during Unity Old Home Day in 1960. (Bottom) The 93 Main Coffee Shop, as shown in 2007.

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James Berry Vickery III delved into his town’s past in the 1954 book, “A History of the Town of Unity, Maine.”

Also worth a look are “History of Unity, Maine (1916),” by James R. Taber, Andrea Constantine Hawkes’ 2003 Vickery family history, “The Same Great Struggle,” and “Ordinary yet Extraordinary – Six Decades in the Life of Unity, Maine, 1941-2001,” by Dorothy Freeman and Susan Simeone. The staff at Unity College’s Dorothy Webb Quimby Library can help locate these histories.

SEVERAL 19TH CENTURY LANDMARKS SIT NEAR MAIN AND DEPOT STREETS. THE UNION METHODIST CHURCH AND BRICK HISTORICAL SOCIETY AND HEZEKIAH CHASE HOUSES HAVE WITHSTOOD TIME’S RAVAGES. NEARBY IS THE UNITY COLLEGE CENTER FOR PERFORMING ARTS, WHICH OFFERS ENTERTAINMENT YEAR ROUND.

A 2005 event at Unity Raceway.

(Below) A 1982 racing program.

Whether approaching from State Routes 9, 220, 139, or U.S. Route 202, Unity remains a study in neatness. Working farms in rolling green fields are calendarworthy, and such downtown businesses as 93 Main Café, housed in a bright blue 1830 building, are well-maintained.

Several 19th century landmarks sit near Main and Depot streets. The Union Methodist Church and brick Historical Society and Hezekiah Chase houses have withstood time’s ravages. Nearby is the Unity College Center for Performing Arts, which offers entertainment year round.

The modern Clifford Common, home of the post office and several businesses, and the philanthropic Unity Foundation, are also close by. Both were financed by the late Bert Clifford, owner of the Belfast & Moosehead Lake Railroad, founder of the Unity Telephone Co. and Unity College, and, with his wife, Coral, benefactor of Field of Dreams recreational park. www.bangormetro.com BANGOR METRO / 83

THEN & NOW

UNITY

(Above) Mosher house, as pictured in 1910.

(Below) Unity School, built 1898, is shown now and (right) in 1920.

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The Amish settlement on Route 220 is worth a visit. Eight families moved here in 2008 and 2009 and that number has since more than doubled. Fresh homemade donuts are sold on Wednesday and Saturday. Shoppers browse aisles filled with non-electrical tools, animal feed, and corn poppers. The families also manufacture metal roofs and wooden storage sheds.

Matthew Secich owns and manages an artisanal charcuterie in Unity's Amish community.

“UNITY IS SMALL ENOUGH THAT YOU KNOW EVERYONE, BUT LARGE ENOUGH TO HAVE SOME AMAZING RESOURCES.”

–Laura Reed “This is far better [than my life as a Chicago chef],” said Matthew Secich, the subject of a 2016 Bangor Daily News interview, who sells dried meats, bacon, smoked cheeses and other delicacies in an Amish shop named Charcuterie. “You can hear the clock tick [here].”

“Unity is small enough that you know everyone, but large enough to have some amazing resources,” said Laura Reed, Unity College marketing coordinator. “I’m in the process of building my own house here, with help from my father, on property that my parents have owned for years. I’m excited to be living here again full-time. It was a truly great place in which to grow up.”

TOWN STATS Incorporated: June 22, 1804

• James B. Vickery, author and historian

that served milkshakes, was the only

Named for: Unison in political sentiment

• Edward Brackett, sculptor, poet, Massachusetts fish and game commissioner

pharmacy between Belfast, Fairfield,

Home of Unity College; Where old-fash-

• Nelson Dingley, governor, U.S. representative

Landmarks: Unity Historical Society;

ioned values are not old-fashioned

• Samuel Stillman Berry, marine zoologist

Population: 2,087 (2014 estimate)

• Alden J. Blethen, lawyer, newspaper publisher

Mottos: Small town, big community;

Area: Total, 41.36 square miles Notable people: • Bert and Coral Clifford, philanthropists • George Colby Chase, president, Bates College • Nathan Farwell, state and U.S. representative

Hampden, and Augusta Unity College; 1898 Village School; Unity Pond (Lake Winnecook); Field of Dreams athletic complex; Common Ground Country Fair; Unity Raceway; Belfast &

Useful trivia: V. D. Pinkham’s stage

Moosehead Lake Railroad; Unity Union

coaches, running from Bangor to

Church (Methodist); Hezekiah Chase

Augusta and pulled by four horses,

house; Forest Hart’s bronze wildlife

announced their arrival by the sounding

sculptures; Amish settlement; Unity

of loud horns; Reed’s Drugstore (1930-

College Center for Performing Arts

1971), which featured a soda fountain www.bangormetro.com BANGOR METRO / 85

OUTSIDE

WOODS & WATERS

HEAD NORTH The new national monument will offer stunning views of fall foliage.

BY BOB DUCHESNE

Mount Katahdin is seen from a scenic overlook in the Katahdin Woods and Waters National Monument.

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THERE ARE MANY reasons to visit Maine’s new Katahdin Woods and Waters National Monument. The park takes advantage of the land’s network of old logging roads to provide a unique set of hiking, biking, and horseback riding adventures. But something else caught my eye during my first visit in July. The trees are different. I made a mental note: What a great place for leaf-peeping!

It’s easy to think of the Maine forest as being a uniform place, predictably similar wherever you go. It’s not. It’s a patchwork of different forest types shaped by primordial forces, as well as Ice Age glaciers that scoured the state more recently. In some spots, ancient seas deposited mud, producing soils that drain poorly and remain moist for much of the summer. This favors conifers. In other spots, rivers of melting ice produced sandy outwash, sometimes blown around by prevailing winds. These sand and gravel soils drain well, favoring deciduous trees.

Baxter State Park is a good illustration of these effects. Drive up the east side of the park to Roaring Brook Campground, and you’ll be passing through a forest that is mostly maple, oak, beech, and birch. Motor up the west side, and much of the forest contains big patches of spruce and balsam fir.

As you can imagine, during the thousands of years when mile-high Katahdin stuck up into a mile-thick sheet of ice, both

caused great effect on each other. The basin on the east side of Katahdin was created when the ice broke off a big chunk of the mountain and carried it away. But the mountain gashed the underside of the ice sheet, creating rivers beneath the glacier that transported boulders, sand, and gravel for long distances. Wind and water moved a lot of sand around as the glaciers receded 10,000 years ago, and much of it ended up south and east of the mountain.

As it happens, the national monument lies just east of Katahdin, benefiting from deposits of all that wind-blown sandy soil. Hardwoods dominate the monument, particularly maples. I can only imagine how colorful the foliage will be this fall. I’m adding this to my list of leaf-peeping hot spots, which currently includes Acadia, Gulf Hagas, and several state parks. Aroostook, Baxter, Lily Bay, Rangeley, and Grafton Notch state parks all reward a well-timed visit.

Obviously, timing is everything. One can enjoy the peak fall colors in the Katahdin Woods and Waters National Monument one weekend, and then leaf-

peep in Acadia the following weekend.

Both have auto loop roads, but the two roads could not be more different.

KWW has been a national monument for only a year. It remains a work in progress, with improvements to roads, parking, and scenic vistas all on the planning board. But what currently exists is more than sufficient for a great day of leaf-peeping. A 16-mile dirt road loops through the southern portion of the park, winding past the best scenic overlooks. Though a bit rough in spots, the gravel road is well-graded and suitable for any vehicle.

The best overlook is at Mile 6. Interpretive signs explain the view. Millinocket Lake dominates the southern horizon. Between you and the water there is nothing visible but hills and forest, ablaze in color. As your gaze turns westward, your eye can follow the ridgeline into Baxter State Park. In the distance, Jo-Mary Mountain rises near Brownville. In the greater distance, Big Moose Mountain looms over Greenville.

Of course, Katahdin overwhelms everything. The name was given by the Indians, and it means “greatest mountain.”

From this spot, there can be no argument.

This absolutely must be the best view of the mountain’s east side – the side with the best fall foliage. Picnic tables at this scenic overlook invite a colorful lunch. You might not even have to share. The park is still a secret to most people. It’s a good time to visit before the secret gets out.

So far, the state hasn’t made it easy to find. By mid-summer, there were still no directional signs on the Interstate or access roads. The last few miles into the monument are along private logging roads.

Don’t expect signs until you reach the park.

Still, it’s not hard. From I-95 exit 264 in Sherman, drive south along Route 11 through Stacyville. In about five miles, Route 11 will turn left. Instead, proceed straight ahead along Swift Brook Road into the woods. Keep going. You’ll get there.

Bring a camera.

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

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LAST WORD

TIME AWAY To vacation and back again.

BY CHRIS QUIMBY

I RECENTLY EMBARKED upon a vacation. Not the kind from my past that involved our two young children, but instead one involving just me and my wife visiting one of those now adult children.

This child has not been an adult for very long, so I haven’t had time to research the appropriate title for her relationship to me. Calling her an adult while still referring to her as a child seems like a paradox.

But calling her my female offspring makes me sound like a scientist.

Regardless of who this human truly is, I had plans to take a few days away from my business and place myself and my human spouse in closer physical proximity to her for the purposes of mutual fulfillment and support.

The anticipation of the weeks leading up to the break from work made my responsibilities much easier, and the first day of the trip was freeing and wonderful, as I moved further from the tasks I had to do and closer to an atmosphere of enjoyment.

But eventually the time came to return to The Land of Responsibility.

Heavy feelings increased during the trip home. Little pockets of my soul spit out their whimsy and sucked in some dread.

It’s quite ridiculous, really, because I have a good life. I enjoy my job. I like where I live. There’s not much wrong with my situation.

But the life I was returning to is filled with schedules and demands and dishes that we clean but that keep getting dirty. And rather than spending money on entertainment we spend it on life insurance and electricity and all the groceries that my adult son eats while never gaining a pound.

I’ve determined there is an elusive science to the proper length of vacation.

It’s much like that arcade game at the fair where a light travels around the circumference of a large circle while you try to time it just right to slap the button when it is right in front of you.

For my wife and I, we’ve determined that two nights away is ideal. We are almost always guaranteed to get along great together for that long, we are more easily able to stay on budget, and I don’t run the risk of forgetting important information from real life, like how to do my job or where my house is.

And if we vacation in a more metropolitan area than where we live (which includes almost every city, town or village in the first world), we grow to appreciate our hometown. Whereas in Boston you must often skip through multiple lanes of traffic crossing the street like a real-life game of Frogger, people where I live sometimes actually stop their vehicles in the middle of the road when they see someone they know so they can hang out there and chat for a while.

It’s hard to know exactly what they’re chatting about, but they’re probably discussing a recent vacation — probably meditating upon how wonderful it is to be able to rest their vehicle stationary in the middle of a public way. They’re probably en route to home, where they’ll be excited to pet their cat and be reunited with their own drool-soaked pillow.

But the sooner they get home, the sooner they’ll head back to work. And the sooner they get back to work, the sooner they’ll hear perpetual office gossip and endless drama and the clipping of toenails from somebody’s aunt three cubicles away.

I suppose that’s enough reason to remain parked in the street. The sweet spot. The perfect division between freedom and responsibility.

Perhaps the perfect place for my next vacation.

CHRIS QUIMBY is a Christian comedian, speaker and writer, morning news anchor and host of Soup du Jour on VStv, and owner of Chris Quimby iPhone Repair. He resides in Brooks with his wife and two children.

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