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LA METRO MAGAZINE | SPRING 2018

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LA METRO MAGAZINE | SPRING 2018


WE’RE THINKING SPRING AT BATES MILL No. 6

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editor’s note PHOTOGRAPHY BY JOSE LEIVA

A

hhh springtime! Kind of like with the new year, it has the promise of new beginnings. Sometimes that promise of outdoor fun, fresh air, and warmer temperatures, can lead some to crave exotic trips to beach weather destinations. In our excitement for green grass and sunshine right now, we often overlook all the adventures that reside right in our backyards. As I settle into the role of editor-in-chief here at LA Metro Magazine, I find it’s challenging to juggle all the facets and refrain from dropping the ball on anything, especially new and exciting things everyone should know about. Those new things are exactly what I love most about this job, not to mention learning about our rich community here in the Lewiston Auburn region. As the days are getting longer, the air outside isn’t so frigid, and my dog is treated to longer, more frequent walks, I find myself looking forward to exploring LA and the surrounding area for fun and adventure. Some of the must-dos on my list this year are: checking out the films chosen for Emerge’s fifth film festival, exploring a nature hike at the Shaker Village, and having brunch at Fish Bones. I’m planning to take in a play at Public Theater and admire the history being showcased at Museum L-A. There’s also sampling what’s on tap at Norway Brewing, getting my barbeque on at The BBQ Pit, and even taking in a bit of history at the Maine State Building in Poland. So as the snow melts, the sun shines brighter and longer, flowers bloom and we clean our way through mud season, there’s sure to be plenty of warm weather ahead to explore and appreciate our community. Let LA Metro Magazine guide you on some hidden adventures and discover treasures right here in our big backyard. As always, if you know a gem of an experience you think we should feature, let me know! I’m ready and waiting to go!

PAM ASHBY Editor-in-Chief editor@LAMetroMagazine.com

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LA METRO MAGAZINE | SPRING 2018


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contributors

Toby Haber-Giasson

Dan Marois

Toby hails from the bustling New York City world of P.R. and event promotion. She interviewed bands and wrote album reviews for the likes of Creem and Audio magazines.

Dan is an actor, producer, writer and editor. As owner of Mystery for Hire, he has performed in 750 mystery dinner theater shows. With Mainely Improv, he does improv comedy performances as well as corporate training in using the skills of improvisation.

our editorial director

Locally, she’s logged 10 years coordinating publicity for First Universalist Church of Auburn events, co-founded UU Theatre and Pleasant Note Open Mic and Poetry Slam, which she co-hosts.

Jennifer Grace Jennifer is a freelance photographer, and content writer. She lives in Auburn with her husband, step kids and two high energy dogs. She also loves to cook and works mornings at Hurricane’s Cafe and Deli as a cook. Follow her photo journey and more on Instagram @captainjenway.

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LA METRO MAGAZINE | SPRING 2018

senior writer

He is also the Administrative Director for the Maine Public Relations Council.

Michael Krapovicky Michael is a freelance writer and musician from Auburn. He graduated from the University of Maine Presque Isle in 1999 with a BFA. He has submitted stories and articles for various publications, and performs throughout New England as a solo guitarist and bassist. Michael enjoys traveling, hiking, and spending leisure time with family and friends.

Peggy Faye Brown Peggy enjoys the art of writing, whether typed or handwritten in cursive. She brainstorms and daydreams whenever possible while working and commuting. Some poems and articles have been published and her first fiction piece was published in Goose River Anthology 2017. She enjoys writing pieces with a purpose: to commemorate the past and encourage the future.

Jose Leiva Jose started his photography career while in the Air Force during Vietnam. He moved to Maine in the late 1980’s and retired from the Sun Journal five years ago. He now works as a free-lance photographer. Currently he is delving into light paintings that inspire his creativity and feed his passion for classic images. Jose lives in Lewiston, Maine with his wife, Linda. Together they have 6 adult children, and four grandchildren who are a source of photographic inspiration. Jose works as a commercial photographer and exhibits his art locally.


contributors

T.S. Chamberland

Emily Chouinard

Peggy DeBlois

T.S. is a native of Lewiston who first aspired to become a writer during her sophomore year at Lewiston High School. She has written for a variety of local Maine newspapers and publications since 2006. Community and growth are of particular interest to this New England Patriots’ fan and she enjoys fitness, beachcombing, whiskey and wine tastings, as well as travel and time with family and friends.

Emily is a freelance writer born and raised in Auburn. She got her start writing for local newspapers in the Livermore Falls area.

A native of Lewiston, Peggy began writing creatively as a child growing up in a French-Catholic neighborhood. A graduate of Bowdoin College, she began her career in journalism at PC Week in Boston, where she was the ghostwriter for the industry gossip columnist, Spencer the Cat. She has also worked locally as an English teacher and public relations consultant. A resident of Auburn, she recently finished her first novel.

David Muise David is a serial entrepreneur, writer, painter and player of very mediocre guitar. He fits these endeavors in around his busy fly fishing schedule.

Emily grew up traveling all around northern Maine with her father, which she believes sprouted her passion for the outdoors and the history of Maine towns and their people.

Donna Rousseau A Maine native, Donna has dedicated much of her career to assisting families as they navigate the world of eldercare. Her philosophy is “Create good by approaching all things with an open mind and a generous, honest heart;” it has served her well personally and professionally. Writing is her happy place and her family is her heart.

Heidi Sawyer Heidi Sawyer is a freelance photographer, website designer & social media guru in Lewiston. When she isn’t freelancing, Heidi is the Manager of Market Engagement for a statewide staffing firm. She runs a growing Facebook group: Lewiston Rocks, serves on multiple committees focusing on education in Lewiston and enjoys spending time with her husband and teenage son.

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contents SPRING VOL. 3

features 12

No. 2

2018

quick reads Emerge Film Festival

Museum L-A

19 Norway Brewing

32

22

26

Guide to Pineland Farms

Sabbathday Lake Shaker Village

Maine State Building

43 Chillin’ & Grillin’ Behind the Scenes

48

54

on the cover

Fly to ME

52

Come Get Hooked

Sedgley Place

61 37 8

LA METRO MAGAZINE | SPRING 2018


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PUBLISHER

LA Metro Magazine, LLC

PUBLISHER & CEO

Jim Marston jim@LAMetroMagazine.com

EDITOR-IN-CHIEF

Pam Ashby editor@LAMetroMagazine.com

ADVERTISING SALES Matt Leonard Jim Marston Tim Rucker Steve Simard

PRODUCTION MANAGERS Pam Ashby Jim Marston

EDITORIAL DIRECTOR Toby Haber-Giasson

WRITERS

Dan Marois, senior writer Peggy Faye Brown T.S. Chamberland Emily Chouinard Peggy DeBlois Toby Haber-Giasson Michael Krapovicky David Muise Donna Rousseau

PHOTOGRAPHY Brewster Burns Jennifer Grace Jose Leiva Heidi Sawyer

COVER PHOTO

Paul & Kate Landry, Fish Bones American Grill Photographer: Jose Leiva LA Metro Magazine is published four times each year by LA Metro Magazine, LLC Editorial and subscription info: Call 207-783-7039 email: info@LAMetroMagazine.com 9 Grove Street, Auburn, ME 04210 Opinions expressed in articles or advertisements, unless otherwise noted, do not necessarily reflect the opinions of the publisher or staff. Every effort has been made to ensure that all information presented in this issue is accurate, and neither LA Metro Magazine nor any of its staff are responsible for omissions or information that has been misrepresented to the magazine. No establishment is ever covered in this magazine because it has advertised, and no payment ever influences our stories and reviews.

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Copyright Š2018 LA Metro Magazine, LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission, in writing, from the publisher. Printed in Lewiston, ME, USA.

LA METRO MAGAZINE | SPRING 2018


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Guide to

PINELAND By David Muise | Photographs provided by Pineland Farms

Within this single campus, one will find: a working farm, a diverse business community, educational programs for children and adults alike, a wide variety of year-round recreational activities, six overnight guest houses appointed with country charm, a world renowned equestrian center, event spaces for corporate and wedding parties, a cafĂŠ, and a farm market.

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farms


More than just a farm

I

n the little hamlet of New Gloucester, Maine, lies a 5,000 acre microcosm buzzing with the daily doings of rural life. You have more than likely seen their wares in your local grocery market, may even have bought some of their meats, cheeses, berries, or produce. Pineland Farms is brimming with life, offering year-round activities for the whole family. Its vastness begs exploration. To lay eyes on every corner of the place could take days. And that’s pretty much what the folks at Pineland Farms hope you’ll choose to do. Much of their property is open to the public for outdoor activities like hiking, mountain biking, snowshoeing, or cross country skiing. The multiple trail systems of Pineland Farms can have your family exploring scenic country terrain nearly every day of the year.

The fun happens indoors at Pineland Farms as well. Their calendar of events is stacked with historically-inspired activities centered on ecology, craft, and agriculture. On any given day, you might attend a class teaching how to drive a draft horse or one offering a guided full moon outing. These are unique opportunities for personal enrichment and intentional family time available to the LA community for a low cost, the likes of which aren’t widely found within a simple 15-minute drive. The bottom line here: whether you like your activities indoors or out, Pineland Farms has a unique offering which you should be taking a look at. They offer more than just their farm products. So much more, in fact, you might benefit from a little guide to help introduce you to the many opportunities available at Pineland Farms. LA Metro breaks it down for you. LA METRO MAGAZINE digital edition @ LAMetroMagazine.com

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Farms and Agriculture The Market at Pineland Farms and Welcome Center The Market is where you’ll find all the various goodies produced on the farm. From fresh fruits and veggies to meats and cheeses, they are all represented here in the Market. The Market also stocks a thoughtfully curated selection of locally sourced foods including beer, wine, and gifts.

PYO, which is always a family favorite. They even operate a “Berry Hotline” that offers updates and conditions on the PYO season.

Equestrian Center The Equestrian Center at Pineland Farms offers a training facility for both professional and dedicated amateur riders in the sport of dressage. The highest expression of horseback training, dressage involves horse and rider performing, from memory, a series of predetermined movements.

The Market is also where you’ll find the Welcome Center, a great place to begin most of your adventures at Pineland Farms. Here you will find maps, information on events, and the gift shop.

Valley Farm Valley Farm is a world-class dairy farm on Pineland Farms’ campus. The herd here was started in 1881 and features its own distinct cow family specially recognized within the Holstein breed- the “Trinas”. Cows here can trace their lineage in direct female line to one of the very first cows imported to the US from Holland.

Pineland Farms may be one of the most unique places in Maine to witness the beauty and precision of dressage. The hilltop setting of its outdoor arena provides expansive views of the countryside all the way to Mt. Washington. Their indoor dressage arena is one of the largest of its kind in the United States. This heated space is 260’ x 100’ with seating for up to 1,100. The Equestrian Center

These cows produce superior milk that is bottled for consumption and provides the raw material for the many cheeses produced at Pineland Farms. They also figure prominently in the educational programs for both children and adults.

Produce Division Pineland Farms cultivates 300 acres of produce on Mayall Road in New Gloucester. They produce a wide variety of fruits and vegetables that can be found at their market, as well as other grocery stores in the area. A great way to experience this part of Pineland Farms is during the many pick-your-own seasons (PYOs). Pineland cultivates strawberries, blueberries, and raspberries for 14

LA METRO MAGAZINE | SPRING 2018

The Garden A sunrise stroll, a picnic under apple trees, a relaxing chat in an Adirondack...these are the simple pleasures awaiting visitors to the Garden. On just one acre, visitors will find


by David Muise | Guide to Pineland Farms more than 130 varieties of perennials, 6,000 flowering annuals, 5 types of blueberry bushes, 20 apple trees, espaliered pear trees, and an ornamental conifer bed, among others. Monthly gardening seminars are offered from June through September. The garden also serves as an extended classroom for Pineland Farms’ education programs.

Education Family Programming Pineland Farms’ year-round programming gives families the chance to experience farm life in self-directed play. You might choose to milk a cow or collect eggs from chickens. Children can interact with rehabilitated animals at Sparks’ Ark. There is also an indoor classroom where the Story Hours and Play Days programs take place. Most of these classes are just $5/person and include discounts at the Market and Welcome Center. If you’re looking for ongoing interaction with Pineland Farms for you and your family, you might consider their season pass program. For further family and child-based educational and play opportunities, Pineland offers a series of year-round field trips by age group, as well as farm-based birthday parties.

Adult Programming Adult classes at Pineland Farms are taught by local community members, artists, and professors. These enrichment classes offer a wide variety of subjects and skills to introduce you to new techniques and ideas, and connect you to others in the local area to help build your network and further enhance your enjoyment. Classes have included such topics as the Fiber Arts and Draft Horse Driving.

Recreation Disc Golf Pineland Farms has two 18-hole disc golf courses on its property. Disc golf is a fun way to enjoy the scenic fields and woods. It is scored much like traditional golf with each toss counting as a stroke. Players throw discs toward a basket instead of hitting balls to a hole. The barrier of entry for this sport is infinitely lower than for traditional golf, making it a family-friendly endeavor. The two courses offer different challenges, with one geared toward the more seasoned player and the other designed with the beginner in mind.

Linscott - 2017 Pineland Farms photo contest winner

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Hiking/Snowshoeing/Skiing/Biking There are over 30 kilometers (or 18 miles) of trails at Pineland Farms. They are professionally designed and maintained, and offer excellent conditions and plenty of space for walkers, joggers, and runners alike. Many of these same trails are used in the winter by snowshoers. Several cross-country ski trails are groomed and include tracks. You can find trail conditions on our website. A separate set of trails services mountain bikers and fat-tire bikers. These trails are professionally designed and rigorously maintained by the crew at Pineland. Trails include terrain for family rides, as well as more challenging terrain for the advanced rider.

Tennis Looking to take your tennis game outside in the summer months? The three tennis courts on Morse Road are available, free of charge, for public use on a first-come, firstserved basis. The courts are open during the spring, summer, and fall. Daily hours are from 8am until dusk.

Sledding and Skating Pineland Farms has a giant sledding hill. Bring your own sled or rent one at the Welcome Center. What’s more, they even groom the sledding hill, when weather permits. The hill is open daily in the winter months from dawn until dusk. Pineland Farms has a lovely pond that is open to the public for skating, when weather permits. Their Welcome Center is nearby, for the inevitable cup of hot chocolate you’ll be craving.

Team Building Orienteering is a team building exercise perfect for group retreats, combining racing with navigation. Participants use

a specially created, highly detailed map to select routes and navigate through diverse and often unfamiliar terrain and visit control points in sequence. Orienteering opportunities range from beginner to expert, on their vast, forested property.

VAST Veteran’s Adaptive Sports and Training (VAST) is a program that promotes lifelong health and well-being for veterans with disabilities, through regular participation in a wide array of physical activities and sports. Any and all veterans are encouraged to volunteer and enjoy some outdoor activities and a sense of camaraderie with fellow veterans. Pineland Farms’ VAST program is guided by Army veteran, occupational therapist, and two-time Olympic biathlete, Kristina Sabasteanski. Participants can expect a wide range of activities, from target archery to laser rifle shooting and fly-fishing.

The Market at Pineland Farms

Cross country skiing trail 16

LA METRO MAGAZINE | SPRING 2018


by David Muise | Guide to Pineland Farms PINELAND FARMS 15 Farm View Drive New Gloucester, ME pinelandfarms.org VALLEY FARM 7 days a week • 10am-4pm EQUESTRIAN CENTER 7 days a week • 10am-4pm (207) 657-6419 THE GARDEN May-November Dawn to dusk PICK-YOUR-OWN Open June to August 7 days a week • 7am-1pm (207) 657-2877

Events Weddings The scenic allure of Pineland Farms proves an irresistible venue for weddings. From catering to six charming guesthouses, Pineland Farms has your wedding party coveredliterally. Receptions are often held under a patio-floored tent with ceremonies taking place in either the English Garden, Victorian gazebo, or in the rustic barn at Merrill Farmhouse.

Corporate Gatherings With its close proximity to Portland and LA, Pineland is a popular place for corporate gatherings, from conferences to retreats and celebrations. The catering crew has options for all types of events and can accommodate groups of any size. The guest houses onsite offer convenient lodging as well.

Guesthouses Pineland Farms offers its guests six different guesthouses for lodging. These guesthouses are full of charm and offer an elegant yet comfortable mix of new and old decor that accentuates the country life of Pineland Farms.

Dish Café Dish Café is located in the Commons Building. Find a tasty breakfast or lunch featuring Pineland Farms’ meats, cheeses, and produce in the large white cylindrical structure, flanked by two brick wings. The menu is thoughtful and thorough, offering a selection of ready-made sandwiches and local specialties.

THE MARKET AND WELCOME CENTER Monday-Friday 7:30am-6pm Saturday-Sunday 8am-6pm (207) 688-4539

CROSS COUNTRY SKIING Open 8am to 5pm Adult Ski Pass: $18 Day $12 (after 1pm) Senior/Youth Ski Pass: $13 Day - $9 (after 1pm) Children (6 & under) FREE Season Pass: Adult $140 Senior (65+): $120 Youth (7–17): $120 Family $400 (family of 4) $50 (ea. addt’l family member) Ski Rentals available Lessons: call (207) 688-6599 MOUNTAIN BIKING

Children 10 & under ride free

One day trail pass: $5/pp Season pass: $65/pp Check in at Outdoor Center FAT-TIRE BIKING Day Passes: Adult/Senior/Youth: $10 Day $6 Half Day (after 1pm) Rentals available

TENNIS FAMILY PROGRAMMING/ First come, first served BIRTHDAY PARTIES/ 8am to dusk FIELD TRIPS (207) 650-3031 SLEDDING education@pinelandfarms.org Dawn to Dusk Rentals: $5/day for a sled ADULT PROGRAMMING (207) 650-3031 SKATING education@pinelandfarms.org Free of Charge Dawn to Dusk DISC GOLF $5/round ORIENTEERING Call (207) 688-4539 to $8/all-day play schedule a group $175/season pass Check in at Outdoor Center Disc rental available Check in at Welcome Center

(207) 688-4539 HIKING Open to the public Dusk to Dawn No dogs allowed SNOWSHOEING Day Passes: Adult/Senior/Youth Pass $10 Day - $6 (after 1pm) Season Pass: $85 Rentals available Check in at Outdoor Center

VAST

Every Wednesday 9am - 12pm

For special events call (207) 310-8694 or email kristina@pinelandfarms.org EVENTS AND LODGING Call Cheryl Jalbert at (207) 688-4800 x11 or email cjalbert@pinelandfarms.org DISH CAFÉ Mon. - Fri. 7:30am - 2pm (207) 688-4681

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©DanMarquisPhotography.com 18

LA METRO MAGAZINE | SPRING 2018


museum L-A Echoes of yesterday – voices of tomorrow

Written by Peggy Faye Brown | Photography by Heidi Sawyer

Step back in time

T

here is almost a post-apocalyptic sensation as you step back in time at Museum L-A, located in the former Bates textile mill in Lewiston. Echoes can be heard as you walk through the chilly, silent mill rooms where, just a few decades ago, the machinery of the past churned out a deafening sound. Hundreds of employees tended to the work of creating beautiful bedspreads round-the-clock. It was noisy, hot, sweaty work with temperatures hovering near 100 degrees to keep the threads warm and less inclined to snap on the looms.

This hard, but important work created great things, including necessities and national treasures. During WWII, fabric for cots, tents, and uniforms for our soldiers were made here. Rayon from the Pepperell division of the Lewiston mill was used to develop top-secret, anti-radar weapons, and parachutes were made with rayon and nylon fabric developed at the mill. Beautiful bedspreads of many designs were created by employees, their artistry completed in painstaking fashion. Designs were meticulously duplicated onto graph paper and then onto punch cards. These punch cards were fed into Jacquard looms to indicate the desired thread design. When IBM visited the mill to observe, these looms contributed to the development of early computer punch cards. Two of the most famous bedspread designs, named after George and Martha Washington, were given to each U.S. president and used as gifts by first ladies to dignitaries around the world.

Memories preserved Spinning machine used to make blankets

You can just imagine how uncomfortable it was to work here. Photos show workers wearing tank tops any time of year. Workers ate salt tablets throughout the day, to help decrease their perspiration. Many suffered hearing loss, or byssinosis from inhaling textile fibers.

What was it like to work in these mills and live in the employee housing nearby? This was a place where the melting pot of America was a reality. Immigrants from Ireland, Canada, Lithuania, Germany, Scotland, Italy, China, Greece, and elsewhere made Lewiston their home. On a tour of the museum, you will still notice opposing walls with shamrocks painted on one side and a fleurs-de-lis on the other. In a symbolic sense, each of the thousands of employees of this textile mill can be thought of as an individual thread. Rachel Desgrosseilliers, Executive Director LA METRO MAGAZINE digital edition @ LAMetroMagazine.com

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Boots made in our mills

Millworks artifacts

Detailed bedspread pattern

Mission statement: Museum L-A connects generations and cultures, fosters a spirit of discovery and human ingenuity, and helps people experience the rich history and heritage of work, the arts and community. of Museum L-A states, “YOUR work is important and we want to honor it; it is a piece of the fabric of our community.” Fortunately for us, Museum L-A swooped in to salvage historical artifacts from destruction when the Bates Mill closed in 2001, notably retrieving 224 enormous bedspread-sized silk screens. The museum also rescued 5,000 shoe “lasts” from many of LA’s shoe factories, which will be exhibited in a historical retrospective of how shoes developed over time.

Rachel Desgrosseilliers, Executive Director of Museum L-A

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Rachel Desgrosseilliers describes how she herself retrieved items right out of dump trucks before they departed the mill site. Desgrosseilliers recalls removing two large linen carts from these trucks, which she later discovered held beautiful treasures: hand-painted, original artwork created by millwork designers of

LA METRO MAGAZINE | SPRING 2018

the art department. Had it not been for her efforts, these items would be gone forever. There are plans to display these silk screens in 2019. Some of the artwork is also being reproduced on merchandise like tote bags, plates and coffee mugs, to help raise funds for the museum. Visit the gift shop right in the museum lobby, or click this link to their online store from their website: museumla.org/MLAStore. After the Bates Mill closed, the Maine Heritage Weavers factory opened in Monmouth, Maine, carrying on the important work of creating beautiful bedspreads, using many of the same designs. These creations are also available at the Museum L-A gift shop.

Where the past prompts the future This is not a dusty old museum. On any visit, you can feel the mission to share and educate. Museum L-A is constantly changing. The staff is growing. Many students come on field trips, college students work on projects, artists use the space, and great public events take place at this location, all to raise awareness of the treasures it preserves. When you see the photos from the past, you understand. As you share this knowledge with others and encourage them to see this for themselves, you teach history.


by Peggy Faye Brown | Photography by Heidi Sawyer | Museum L-A According to Desgrosseilliers, “We are blending generations and honoring our ancestors. There is vivid history here; Lewiston was first in the creation of many things.” She invites the community to be part of the museum’s work. “We are opening doors for local businesses and artists as we continue to develop programs. We are moving forward in a positive way. Please join us on this journey.” The museum is in the process of planning a move in the next few years to its new space on the riverfront. Reconstruction is underway for the new space, designed to provide the opportunity for great expansion of space for exhibits, a community gallery, storage, and temperature-controlled archiving.

Get involved The museum seeks the untold memories of local people, and is also reaching out to local long-time business owners, both corporate and multi-generational family businesses, to learn their histories. Museum L-A provides a platform to share experiences before those memories are wisps of echoes floating away forever; much can be learned if we just listen.

Ways to help Museum L-A • Share your stories • Visit the museum • Encourage others to visit • Donate • Volunteers needed for: Tour guides Greeters Data entry Marketing Display changes Recording oral histories Archiving Committees Email: info@museumla.org

Museum L-A 35 Canal Street, Box A7, Lewiston, ME museumla.org

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Take a norway Left Turn: brewing company Written by Michael Krapovicky | Photography by Jennifer Grace

Norwegian family-owned brewhouse Small-town ambiance, delicious food offerings, and Maine-crafted beer are the staples of what defines Norway Brewing Company.

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LA METRO MAGAZINE | SPRING 2018


by Michael Krapovicky | Photography by Jennifer Grace | Take A Left Turn: Norway Brewing Company

Western Maine flavor “Our focus is using all the resources we can from this area, to show the world what a little slice of western Maine is like,” says Charles Magne Melhus, head brewer and co-owner of the brewhouse and restaurant. “I’ve seen a lot of renewed interest in living the Maine lifestyle, certainly coming for vacation, but also people moving here for good. We sought to use the “Norway, Maine” brand in a brewpub format to bring people to the area.”

Norway Brewing Company serves farm-to-table dishes, with a wide range of ethnic influence. The fare varies seasonally with what is available from area farmers, gardeners, and butchers. “Our mission is to bring hand-made food from local sources, and craft beer, to Western Maine,” proffers Charlie. “We strive to do anything we can to put money back in the local economy, and utilize the natural bounty of Western Maine. We reach out to individual farms, dealing with a wide range of providers from Maine, offering customers a richer variety.” Most of the menu selection and food preparation is handled by head chef Corey Dilts, and the Melhus’ hand-picked staff.

“Generally folks are equally wowed by the food and the beer...”

Melhus earned a pedigree in the Spiced-fired chicken sandwich culinary arts in his native Scandanavia, learning the large-scale brewing process while working at Lervig Aktiebryggeri in Norway’s capitol city, Stavanger. A dual citizen of the country of Norway and the U.S., Charlie and his wife, Erika Hoffman-Melhus, moved back here in 2014, to begin the process of opening their own brewery in an old trolley building at 237 Main Street in Norway, Maine. Co-owners with Charlie’s parents, Olas and Brenda, they established Norway Brewing Company in 2016.

Charlie adds, “Generally folks are equally wowed by the food and the beer here, as opposed to most brewhouses, where one or the other is the attraction.”

Farmhouse style

Overseeing brewing operations remains Charlie’s metier; his passion is evident as he related the styles Norway Brewing Company serves. “We always have a core lineup of four or five beers that are brewpub standards,” says Charlie. “Left Turn Pale Ale, named for the left turn you take off Route 26 heading north, Erika’s background in furniture design and woodworkto get here, is a ing at the Maine College of Art informed the design popular favorite. Beer flight of the tasting room. The bar has a natural stone apGreen Machine pearance. The brewing process and beer selections are Session Ale is named after the local bicycle repair shop. displayed on large chalkboards. The wood finish on the For Maine Maple Sunday we released Triple Stack, a wheat walls comes from a 200 year-old Norway barn, razed near beer dosed three times with Maine maple syrup - in the the time of the brewery’s inception. “The environment is kettle, in the tank during fermentation, and in the bottle literally Norway, Maine, history,” Charlie avows. for carbonation.”

Brenda Melhus, Erika Hoffman-Melhus & Charlie Melhus

“Our best selling beer is Lust For Gold IPA,” Charlie reports, attributing this to both a ubiquitous trend towards the hoppy ale, and Norway Brewing procuring a commendable representation of the style. “However, our signature beer is Mr. Grumpypants, made with Blue Ox Malt from Lisbon Falls. Using local malt is a point of pride for us. We’ve committed to buying 24,000 pounds in 2018. We also use Maine grains, and our farmhouse yeast- a little bit more expressive, more tart and funky, a character indicative of Maine terroir. We go out of our way to use locally-sourced ingredients as much as possible. If we are going to use fruit or syrup or anything like that it’s got to be Maine-made. All of the adjuncts we use, with the exception of the coffee, are Maine products.” LA METRO MAGAZINE digital edition @ LAMetroMagazine.com

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Norway Brewing Company has plans to partner with Lewiston-based Bear Bones Beer on a recipe. “The brewing industry is very collegial; the best way to for us to interact with our competitors is to work alongside them,” Charlie attests. “We collaborate on the recipe, and then brew together, co-branding the beer, extending reach into each others’ markets. With Bear Bones it makes particular sense, because they are a small brewery like us, and have a lot of the same philosophyusing fine ingredients, making wild and funky barrel-aged beers. We are already in the Lewiston Auburn area at DaVincis, Rails, and Mac’s Grill. We love that exposure; as people order different beers, they get curious, potentially traveling here for a meal, having a good experience and spreading the word.”

Organic growth Norway Brewing Company seeks to continue its slow, sustainable growth into new areas as it becomes feasible. “We are a small brewery, and I want to grow organically,” Charlie maintains. “All of our products are sold in Maine, except when we do international beer festivals, which we did four times in 2017. I still have contacts in Norway, Sweden, and several countries.” “The beers that we bottle to sell are all farmhouse ales, naturally conditioned with yeast in the bottle to produce the carbonation,” Charlie continues. “These beers are created with wild yeast strains that will mature over time, but yet will travel in bottle. That’s the type of beer we’re going to be looking at producing and packaging, sending out into new markets. We’re getting new tanks that will effectively double our production, for the second time in

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two years. I could easily see us having a small distribution in Sweden, Estonia...Massachusetts, New York, Vermont, Connecticut, on a similar scale.“ “With a global network, I’m expecting to expand,” Melhus predicts, “but also keep the mission the same: to promote Norway, Maine, and everything that makes it unique. The general consensus is that the business community of Norway, Maine, is growing which, 10 years ago, would have been viewed the opposite. We’re banking on what’s indigenous to this area, getting that out to the rest of the world.” Norway Brewing Co. 237 Main St. Norway, ME norwaybrewing.com


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By T.S. Chamberland | Photography by Centered Images

A film festival and so much more

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nce a year, Lewiston Auburn is a home away from home to directors, filmmakers, producers, and thousands of film enthusiasts ready to attend Emerge Film Festival’s three-day event. Short films, feature films, documentaries, no matter what kind of film you’re looking for, there’s a good chance the genres you enjoy will be represented. While films are at the core of this film festival, the desire to set Emerge apart from other festivals has board members and organizers thinking outside of the box. More than a film festival, this nonprofit is active yearround in the art community, as well as area high schools through their program, Emerge in the Classroom.

Organizers recognize the importance of having a well-run film event in the area, how it positively impacts the community, as well as bringing a forum to the Twin Cities. In addition to giving the LA region exposure, the state of Maine benefits from visitors who return year after year, and from those who have never been here before. “The arts and the film festival are so important for the community, but also for local businesses and bringing opportunities for people to come and experience what Lewiston Auburn is all about,” said Frost.

“The arts and the film festival are so important for the community, but also for local businesses...”

It’s evolution, baby

This year, Emerge is beginning what board member and Secretary/Treasurer, Amanda Frost, describes as an evolution. “It’s a time and a place for us to celebrate the arts and film, and to showcase Lewiston Auburn,” said Frost, who works for the festival’s ad agency and one of its sponsors, Rinck Advertising. “We’ve built a community around our independent filmmakers and supporting them, and really honing the craft of filmmaking.” 26

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The festival has created a community where artists and audience celebrate film together. In the ever-changing landscape of art in LA – specialty shops for handbags, craft beer, rugs and shoes, as well as the Art Walk LA, Emerge Film Festival has been a natural addition to the art scene. “Lewiston Auburn, in my opinion, has a really rich art community,” said Frost.“


Emerge logo and header image by Kelly Lunnie, Rinck Advertising

Innovation that’s adaptable The evolution of media has expanded the ways films are made, broadened concepts and subject matter, and ultimately how and what people are choosing to watch. This year’s theme, Adapt and Innovate, fits with these changing trends and describes the focus of festival organizers. “We’ve been able to continue to evolve and learn a lot about the community and about the filmmakers in ways that we can go to the next level in terms of a film festival,” said Frost.

something amazing and ongoing in their community. In addition, all social media pages have been revamped, according to Emerge Content Producer, Taylor Belanger, with what she describes as a “grunge meets bright feel.” “In looking at our overall look and theme, every year we put new creative behind it,” said Belanger. “We’ve got some talented people upstairs [at Rinck] that have worked on that in their free time. You know who you are, thank you.”

What exactly is the next level? Well, this year Emerge seeks to broaden their core audience. The arts community in LA has long been supported by an older, professional demographic that both donates and attends the festival consistently. Festival organizers are grateful for the solid relationship these enthusiasts and benefactors have with Emerge and the arts community. Those ties are one of the reasons for reaching out to a younger audience, with the intention of adding to that current, faithful following. The film festival organizers realize that understanding what the younger age group is looking for in a film or interactions with filmmakers is key to engaging the millennial demographic. By including films that cater to themes or ideas that move many 21 to 37-year olds, festival organizers are providing an opportunity for this age group to connect with

Filmmakers answering questions after a screening LA METRO MAGAZINE digital edition @ LAMetroMagazine.com 27


Recognizing hard work and talent, whether its volunteers, organizers or someone associated with a film, is part of what makes the festival’s team so successful. This year, a new addition to the festival’s website is the biweekly Filmmaker Spotlight. A festival filmmaker is showcased, which generates excitement and interest for the upcoming event, as well as provides additional insight into a filmmaker’s process, projects, and advice to filmmakers just starting out. Frost says they are also curating more content and have begun the festival process earlier to give them ample time for planning the three-day event.

Emerging in the classroom Since its inception, the festival has sought to bring filmmakers and the like into local schools with film-related programs, giving students a glimpse into the industry. This year, Emerge partnered with Leavitt High School in Turner to bring a full course to students. Once getting the necessary approvals to add their program, Emerge in the Classroom became part of The History of Film class on Fridays. Students get exposure to the industry and gain awareness of the opportunities in their own communities. “Kids at Leavitt High School can talk to a movie producer, director, writer or whatever it is,” says Frost. “I think that the mentality that it can only happen to you in LA [Los Angeles] or New York, or some of those big cities is not true.” As part of the class, students were recently able to screen film festival submissions with Frost – just as film reviewers for the festival do – using rating rubrics for each film and having post-screening discussions.

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“We want it to be more about the whole process of the film festival, not just one afternoon where you get a filmmaker to come in and show a clip of their film.” Building an audience that includes younger generations ensures the festivals longevity through their interest, involvement, and support. High school students explore what the film industry has to offer through Emerge, which may be beneficial in choosing a career path. “We’re hoping to interject where, right now is such a critical time – before they apply or go to college,” said Belanger. “Maybe this is the time when we actually create some high-profile filmmakers someday, because we inspired them at 16 – 17.”


by T.S. Chamberland | Emerge Film Festival The films chosen, and the type of interactive extras worked into the festival schedule have direct impact on the extent of audience age and demographic, according to Frost. Returning audiences are often influenced to attend the festival annually in part because of Maine films. “We are a Maine-based film festival with an international flair,” Frost explained. “We get films that are from all over, but we do love – at the core – our Maine filmmakers, and supporting the Maine filmmaker and films about Maine.”

There is no prerequihies p site for students o tr ard w a l to be seeking a a tiv ilm Fes F e g r e specific career path in the m E film industry to be part of the festival. Volunteering is encouraged, and organizers try to match an individual’s interest with an area in need of volunteers. “There’s so many components to filmmaking and a film festival, so if they are interested in the logistics of how a film festival runs or making scores for film, they’re getting hands on experience,” Frost explained.

An award winner at the 2017 festival

Technological advances have influenced the younger generations in the ways they choose and view films as well as make their own films. This ultimately leads to the need for creative outlets and resources, like access to professionals in the industry and classes like Emerge in the Classroom. Emerge and its in-school programming provide both, further emphasizing the need for sponsorship and donations.

Industry, trends, and new paths Knowledge of the industry is key to creating a successful film festival. Emerge understands that to present an audience with films they will enjoy and that will draw in enthusiasts, they must keep up with the social and environmental trends of the day, seek out submissions and accompanying information (such as filmmaker bios, promotional material, etc.) that satisfies demand and are in-line with the theme. When it comes to attracting filmmakers, the approach is similar.

The Substitutes, performing in-between screenings

Providing a venue to showcase work means making sure each film is a ‘good fit.’ Hundreds of submitted films are screened and ultimately a select group is chosen to be shown during the festival. “We had close to 200 submissions this year, which is about average for us,” Frost explains. “We’re really looking forward to seeing what we end up selecting.” Candid shots at the festival photo booth LA METRO MAGAZINE digital edition @ LAMetroMagazine.com 29


That type of support has also led to the organization assisting and managing select feature films; also known as curating. Two such films are Love is Now and Baby, Baby, Baby. Emerge is making it possible for some filmmakers to bridge the gap between having a finished product and garnering the kind of exposure that would have almost any independent artist over the moon. “Typically, it’s a process where we either find a film via connections in the industry or we go after a film we’ve heard about through the independent circuit,” Frost said. It’s also important for Emerge to maintain involvement and communication with other film festivals, as well as past filmmakers. This kind of interaction is part of the solid foundation that has allowed the festival to expand in both audience and submissions, as well as with sponsorship. It also means that there are instances when the festival is able to seek out recommendations for films that fit the theme and overall direction of the event. “We’re always looking at what’s going on out there, seeing what’s going on in film,” said Frost. “Studying up on films, studying up on trends. I think ‘adapt and innovate’ is sort of where we are, that’s what we need to do.”

Community, sponsorship, and continued art Rinck Advertising, which sponsors the festival and steers its publicity and marketing, also plays an active part in the planning and execution of the three-day event. Frost and Belanger are among a number of Rinck employees who are actively engaged in making Emerge the success that it is, as well as keeping it fresh and exciting year after year. “Aside from just showing a film on a screen, what else is the experience,” posed Frost. “We want it to be an experience, and we’re working on that.” Through the continued support of its core, community sponsors, Emerge has continued to grow and offer festival goers a quality experience over the past five years. Through both monetary and in-kind donations, everything from hospitality to venues have been made possible. Each year, sponsorship opportunities are made available with set level options, as well as customized donations. “We like to have a general understanding of some of our programming, because that helps us leverage the sponsorships or sponsors,” says Frost. “Generally speaking, anyone can just sponsor Emerge whenever.”

Film screening at the Franco Center 30

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The next five years present the opportunity to grow and continue to make all aspects of the festival better, something Frost says is always a focus for the festival organizers. Improving filmmaker experiences, continuing to bring in quality films and content, expanding and “pushing the envelope with Emerge in the Classroom,” and getting community support that makes the planning and process


by T.S. Chamberland | Emerge Film Festival

Film Categories

Best Director

Best Maine Film

Best Documentary

Best Feature

Best Short

Best Emerging Filmmaker (Student)

Best in Festival Interested in donating your time and energy? Email info@emerge.org or visit the website emergefilmfestival.org. Want to become a donor or contribute with financial support? Email amanda@emerge.org or visit the sponsorship page at emergefilmfestival.org/sponsorship.

Emerge Film Festival emergefilmfestival.org Sponsor VIP pass

more of a year-round effort are some of the main areas the efforts of those involved are concentrated on. “We’re a nonprofit, so we’re always needing funding to keep things going,” explains Frost. “We do pay for things out of pocket. We obviously get generous donations from the community and/or discounts, but everything from tech to food/beverage, the venues themselves, getting the filmmakers here, printing … everything. Honestly, if they feel like they want to be a part of Emerge, we can find a place for them.” Frost says their media partners are a huge part of getting exposure and reaching the surrounding communities through advertising and their online presence. Volunteers are always welcomed and needed.

Submitting Countries To date: 40 This year: Israel, India, Belgium, Netherlands, Armenia, Brazil, Estonia, Spain, Taiwan, Turkey, Greece, Portugal, Italy, Switzerland, Austria, France, Australia, UK, Canada, Germany and the United States.

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Behind the Scenes at Written by Toby Haber-Giasson Photography by Jennier Grace & Toby Haber-Giasson

Making magic happen

LA

loves The Public Theater, (TPT). Why? Local. Professional. Popular. Award-winning. Making magic for the past 25 years. How do they do it?

We followed TPT through its marathon six-week production cycle, leading to a late January staging of Fly Me to the Moon, by Irish playwright Marie Jones. This comedy features “two Irish home-care nurses who attempt to get rich quick and wind up in a hilarious series of misadventures when their elderly patient is found - or isn’t found - dead.”

“They have to be plays we would spend money to go and see,” reasons Schario. Recent seasons have offered a wide range from the tense Wait Until Dark, an updated 1966 classic, to lighthearted, contemporary romps like The Ladies’ Foursome.

Let’s look behind the curtain at the inner workings of LA’s professional theater, and see what makes it all happen.

Season’s start The 2017-2018 season actually began last March, in a room piled high with stacks of scripts. Christopher Schario, Executive/Artistic Director and Janet Mitchko, Co-Artistic Director, pored over them, looking for gems like Fly Me. 32

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Christopher Schario

“If a professional theater isn’t doing new scripts, then all we are is community theater with really good actors.” But The Public Theater also does the latest plays, like The Revolutionists, just written in 2015 and staged at TPT in Fall 2017. “If a professional theater isn’t doing new scripts,” says Schario, “then all we are is community theater with really good actors.” By May 1, the next season is picked, and the marketing machinery kicks in, selling season tickets. Jennifer Madigan, Assistant Director of Marketing, begins generating all materials from posters to the slides on the lobby TV.


by Toby Haber-Giasson | Photography by Jennifer Grace & Toby Haber-Giasson | Behind the Scenes at The Public Theatre

Quality cast In order to cast professional actors, TPT is required to audition anyone in the Actors’ Equity union who wants to try out. So every August, Schario and Mitchko head to New York City. “Our record is 145 auditions in a seven-hour day.” Mitchko relates. “Then we’ve seen up to 60 the next day, for callbacks.“

Fly Me’s set is built by Jim Alexander, Technical Director. He’s had three weeks since the close of TPT’s holiday show, A Christmas Carol, to build the basics: walls, doorways, and add major furniture selected from the prop room. Once the cast arrives, he can only work mornings to finish up.

Since Fly Me only calls for two characters, they considered actors TPT had auditioned before. Amy Griffin had read for Ladies Foursome and Annie Edgerton was considered for Ripcord. “I just Skyped their auditions for this show,” muses Janet. These diligent thespians have been working on their lines and Irish accents for two months, so they arrive on January 8 for the readthrough 90% “off book”- knowing the script by heart. Their secret: repetition.

Amy Griffin

“We met up together in New York and recorded ourselves reading it. Then I listened to it during my morning walks,” shares Annie. “I learn best by reading aloud with someone,” says Amy. ”My husband, who is a saint, spent many hours reading Annie’s role.

Annie interjects, ”We were running lines in the car on the way up here. Annie Edgerton I would say a line, and Amy would say, ‘ Oh that’s not how my husband’s been doing it.’ So I’m like, ‘Gee, I’m sorry, give me his line reading!’” They erupt in laughter. Great chemistry between these two is a gift. A two-character show means lots of dialogue, so each actor must trust they can rely upon each other for cues. “It’s a marathon for them,” Stage Manager Lisa Bragdon notes. “From the second page, it’s like they’re shot out of a cannon.” Development Director Lisa Mayer is certain that professional actors– who hail from Broadway, film and televisionraise the level of artistry at TPT. “Chris and Janet have created a world class theater here. It’s the premier arts organization in town.”

Grywalski and Mitchko dress the cast

Costume Designer Anna Grywalski tailors matching uniforms so the actors can move comfortably during their physical gags. She chooses accessories that add a personal twist. Provincial Loretta gets a floral headband and a sensible purse; cunning Francis gets a sassy bomber jacket, bright nail polish, and a bit too much make-up. As director, Mitchko shepherds the actors through two whirlwind weeks of rehearsal, where dialogue from the script is coordinated with movement. She encourages the actors to bring their own sensibilities. “I plan the show in my head, but there has to be room for something I didn’t expect.”

Getting technical Now it’s tech week, where lights and sound effects are added. After two weeks of stagecraft, the actors are merely props for the sound and light cues. Running a speedthrough of a scene, Amy’s crawling on the floor, rolling on the bed– but just to get to the next light cue. “Give me 47 with a fade.”

Talented team Of course, the actors are just the visible part of an unseen team of professionals. Marketer Madigan also designs one set per season and Fly Me is hers. She paints and ‘ages’ the set, in between answering phone calls upstairs.

Rehearsal

photograph by Heidi Sawyer

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Rehearsing with sound effects

Business Manager Carol Ham

Annie executes a demanding sequence, getting off the bed into a wheelchair using only one arm and one leg, but it’s all about the loudness of intercom buzzer. “A bit louder, please?” Lighting Designer Heather Crocker is calling a “cue to cue”– running lighting changes by number, from a temporary console set up in the middle of the audience. Music for this show was a no-brainer, since the title refers to a Frank Sinatra song. But Fly Me offered Sound Technician John Morrison the challenge of manipulating voiceovers to sound like they come through an intercom.

Showtime Business Manager Carol Ham has been busy for weeks picking up rental cars, drafting the playbill, selling tickets, coordinating loyal volunteers. Now it’s showtime!

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Director Mitchko emerges smiling from the opening performance, bearing a list of notes to share before the cast party. TPT stages eight performances, over two weekends. Right after the last matinee is done, the crew strikes the set, to make way for the next show. Everyone celebrates the successful production at the wrap party. “It takes discipline and concentration,” says Mitchko. “If we do our job right, it looks effortless.” Just like magic. The Public Theatre 31 Maple St. Lewiston, ME thepublictheatre.org


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• Maine’s Big Z: 105.5, 92.7, 1240 • The OX: 96.9, 100.7, 1450 and SportsTime780 • Streaming at MainesBigZ.com & SportsTime780.com • Promotions on Facebook, Instagram, Twitter & Websites

Gleason Media Services

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Come GetEvent Hooked By Dan Marois

By Peggy DeBlois Photography by Jose Leiva

You know a good restaurant when the parking lot is full and you will have a wait for a table. If people are waiting, it must be good. Here in LA, Fish Bones American Grill, is that place.

House Smoked St.Louis Style Pork Ribs with Sriracha dusted fries, coleslaw & blueberry chipotle BBQ sauce LA METRO MAGAZINE digital edition @ LAMetroMagazine.com

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Fish Bones is all about good food and great community

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n practically any night of the week, but especially on weekend nights, you have to drive the parking lot loop in front of Mill No.6 to find a free spot. Open the door to Fish Bones and you are immediately greeted by owner Kate Landry, or one of her well-trained hosts, who welcome you into the warm brick interior. If you don’t have a reservation, you are invited to wait in the lobby area bar where you can choose to sit at the bar itself, at a high-top table, or relax on the leather couches. Wherever you sit, you are sure to see old friends, run into business associates, or make a new acquaintance. The atmosphere is casual and fun, and the bartenders keep it that way by offering great drinks (try the Dirty Blue, a classic dirty martini served with hand-stuffed blue cheese olives – you won’t be disappointed) and something more: genuine smiles and open conversation. Owner Paul Landry will inevitably stop in his tracks on the way to the back of house, to chat with you. Fish Bones is more than just a great restaurant; it’s a community.

Starting in this community After years of working in the restaurant business across the country, including Bar Harbor where Paul met Kate, the couple was ready to establish roots here in Lewiston Auburn. In 1994, Paul and Kate decided to team with Kate’s sister and brother-in-law, Robin and Scott McFarren, to venture into the admittedly risky restaurant business. Paul was 32, Kate was 25, and they had two toddlers at

Paul laughs. “I was the only one with any real restaurant training and experience,” he recalls. “I would cut meat all day, then jump on the grill at night. Kate knew how to run the front of house, but all the menu writing and procedures had to get done.” At that period in time, there was a lull in the restaurant business in Lewiston Auburn. It was before all the national chains moved to town, and people were looking for something different. At the time, there was no other steak house, and there was no “bar and grill” kind of place. Mac’s Grill would fill the void in town. “Our first few weeks were pretty bumpy,” recalls Paul. “But by the end of September, it was like a slow steady drumbeat, and then by December it was on fire.” “Lots of people predicted we wouldn’t make it,” adds Kate, “that we would be closed by Christmas. Hearing that was really disheartening, but it was a pivotal moment for us as business owners. We decided we were not going to buy into that negativity and get a chip on our shoulders. We learned then to always embrace our competitors when they venture into a new restaurant in town.” “Restaurants are high risk,” admits Paul. “And banks are not fond of that kind of risk. Like a lot of start-up businesses, with Mac’s we took the risk and had to believe in our product. It all came back to us with our success there.” To finance Mac’s Grill, the two couples received help from

“We learned then to always embrace our competitors when they venture into a new restaurant in town.” home. “Wow,” says Kate, shaking her head. “It’s a good thing we didn’t know what we were getting into. I kept my job at L.L. Bean, to have health benefits. My sister worked the door, my brother-in-law was at the bar. Paul was in the kitchen, and I was waiting tables. We would pool our tip money to pay our babysitter.” Kate remembers that for months before they opened, they pulled as much in cash advances as possible from every credit card they were offered. 38

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AVCOG and Key Bank, under the direction of Sue Caron at the time. “We just kept going bank to bank, shopping programs,” recalls Paul. “One banker noticed in our business plan that we were not offering two-for-ones and predicted we would fail, based on that alone. We focused on other strategies, as we really didn’t think two-for-ones were the key to long term success. That banker came into Mac’s a few months after we opened and had to wait 45 minutes for a table – he admitted he was wrong.”


by Peggy DeBlois | Photography by Jose Leiva | Come Get Hooked

Getting hooked in this community Fish Bones American Grill started as a vision of Paul and Kate’s in 2003, when developer Tom Platz called to invite them to see the Bates Mill space. “We always thought we wanted to do something, the two of us,” says Paul, “and you see these old mills and think, ‘oh, wouldn’t it be nice to repurpose that mill space.’ When we walked through, it was pretty beat-up – they hadn’t done a thing to the building yet, so we told them we would consider it once the rehab was done.” By the Spring of 2005, the ceiling had been raised 18 inches, exposing the arch shape of the windows, all the windows had been replaced, and all the brick repointed. “Then we saw it,” Paul says. “There was a lot of talking and soul searching, as it was a busy time for us with our family, but on the other hand, here was this door of opportunity, so we decided to throw our hat in the ring.” In addition to traveling to see other successful restaurants in different markets, Paul and Kate were sensitive to the needs of this community. “Mac’s was doing great,” says Kate, “so we wanted to do something different here. The only seafood in town was at Village Inn, which

Server, Stacy Oswald

was really known for fried seafood at the time. We liked Street and Company in Portland, and we could see that this community was ready for a more ‘adult’ place – and we were, too. Lots of people were traveling to Portland for dinner on the weekends, so we wanted to capture them.” They were right. The town was ready for seafood, finally. “Mac’s wasn’t ever really my cuisine as a chef,” admits Paul. “I insisted on having salmon on that menu, but when we opened there, I had to throw it away. By 2005, there had been a real change in what people here wanted. The time was right.” Paul and Kate attribute their success at Fish Bones to providing a quality product in a comfortable atmosphere, and being dedicated to a significant customer service philosophy. “We like to say we are the L.L. Bean of restaurants,” explains Paul. “If you don’t like it, just tell us. We will fix it for you. The level of customer service also qualifies for the overall experience – how you handle the customer service can be defining.” Kate emphasizes the impact of social media on their business. “Everyone thinks they know your business because everyone goes to restaurants,” she says. “Now even more with the explosion of cooking shows on television. Social media allows people to comment without having to be face Bartender, Jessyka Mattieu

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to face with us. The important thing is to get the message – look at consistent themes of complaints and learn from them. You read through it, and you react, but you have to pull away and find the constructive critiques. Those are the kinds of things you have to extract from negative reviews. Sometimes it’s just communication between the server and the kitchen, and we need to know that. I like to think we are still here because we listen.” Discussing customer service, Paul finds an opportunity to tell one of his favorite business stories. “It goes right back to Mac’s,” he begins. “There was a couple that lived nearby and when I asked ‘how’d we do tonight,’ he just waved us off. Eventually, we got them to tell us the problem, and the main theme was that they wanted us in the neighborhood, but they felt too rushed in the experience. We thanked him for expressing his concerns. We sat with our partners, and we decided we needed to change the way we were handling our customers and made the adjustments – and that’s when it started blowing up. We were better prepared for people’s expectations. And that couple became regulars.”

Expanding in the Community In January of 2017, Fish Bones added Tony Scherrer as chef, with the intent of expanding into a catering business. Rustic Provisions Maine is a new company owned by Paul, Kate, and Tony.

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Rustic Provisions Maine catered their first event last summer, a wine dinner for 100 people, and it was well-received. The vision, according to Paul and Kate, is to cater mostly outdoor events with a focus on the farm-to-table piece. “We are buying local meats and bringing growers together,” says Kate. “By using all these different pieces, it allows us to branch out from our own product line. And it’s really on trend right now, which is fun.” Rustic Provisions Maine will also offer an online ordering piece for large take-home orders, for example, an order of 12 pounds of brisket. The new venture will also cater in your home. “We can provide the people to serve, manage the food, and you can relax,” explains Paul. “There’s a need for that.” Other dining needs identified by Fish Bones are offering Sunday brunch and being open seven nights a week. “All these things grow revenue, but it also allows us to grow our staff, which we need if we are going to be catering events off-site,” explains Paul. “Tony’s had a year in the kitchen now, and he has his staff well-trained to handle this kitchen and be flexible with events.” Working together is the real “secret sauce” at Fish Bones. “Tony is the most on-level chef with Paul in terms of skill set and experience,” says Kate, “so that’s fun for them to sit together and write the menu and discuss how to execute it.”

Owners, Paul and Kate Landry with Chef, Tony Scherrer


by Peggy DeBlois | Photography by Jose Leiva | Come Get Hooked at different places in their lives, so our job with them is what’s next? Let’s help you get there.” For those “kids” who are ready to make the restaurant business their career, Paul has teamed with Dan Caron at the Green Ladle Culinary Arts School (part of the Lewiston Regional Technical Center) to develop the Fish Bones Hospitality Scholarship Golf Tournament. “Dan believes in these kids. Lots of them are at risk,” explains Paul. “Dan would always send one or two kids to us to work, and we got attached, so naturally we thought it would be great if after their higher education they would come back to LA. Furthermore, college is expensive, even the culinary schools, so we needed to find a way to help them.”

Chef, Tony Scherrer

Paul agrees, adding, “We have no ego involved with each other, it’s a healthy give and take. We’re stronger together. We all come to work, we all do our piece, the entire restaurant succeeds. We have to listen to our customers, to give them what they want. I understand that vision, and at the end of the day, we can do it better next time. We have that discussion every night on line. It’s a constant tweaking towards perfection.” “We’re open all these hours,” says Kate, “but we do 90% of our business in two hours during dinner. We have to be ready for that show.”

Supporting the Community One of the biggest challenges in the restaurant community is finding good staff. It may seem counterintuitive, but Paul and Kate are constantly discouraging their staff from becoming tied to the golden handcuffs of making good money. “We want to create an opportunity for our staff here,” says Paul. “Serving is not usually a career. Working here, they have the opportunity to meet the professional business owners of our community. All of these kids – that’s how I think of our servers, we’re mom and dad here – are

The scholarship got off the ground in 2011, and since then, has given 100% of the proceeds to local graduates to attend culinary school – over $60,000. The tournament happens on the third Sunday in September at Martindale Country Club, and includes a few special nuances that make it fun: a tomato putting contest and a “longest marshmallow” drive. Different restaurants support the cause and are on the course serving food. Local businesses have been supportive, with special recognition due to Maggie Davis at College for ME at Androscoggin Bank, Gary Potvin of Pine Tree Food Equipment, Sysco, Greg Piper of Performance Food Groups, Made in Maine Produce, Baxter Brewing, DaVinci’s, Maple Way Dental, Eco Lab, and Mechanic Savings Bank. Community support goes beyond the restaurant business. Kate is instrumental in the golf tournament for Special Olympics, working closely with Janice Anthoine, Kristen Kannegeiser, and Dan Kenneborous. That tournament, which happens every August at Martindale, raises about $13,000 a year to support Special Olympians from Maine. Beyond the two major golf tournaments, Paul and Kate give back by donating dinners as auction items, or hosting chef’s table events in the restaurant. “We are very community driven,” says Paul, “and we find most people here are. LA is its own toughest critic. We need to believe in our community. We see that our place is becoming more of an everyday visit for people, less special occasion, which is a definite sign of a better economy.” Kate adds, “From the very beginning, we’ve had the attitude that this is the community’s space, the Bates Mill. Come in and enjoy it.”

Fish Bones American Grill 70 Lincoln St. (Bates Mill No. 6) Lewiston, ME fishbonesag.com LA METRO MAGAZINE digital edition @ LAMetroMagazine.com

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MAINE STATE BUILDING Written by Dan Marois | Photography by Brewster Burns

From Maine to Chicago and back

I

n the middle of the historic grounds at Poland Spring sits one of the most impressive architectural structures in all the LA Metro area: the Maine State Building. While stunning in its design and décor, typical of the late 19th century, the story about how the building was first constructed and found its way here is a most intriguing one, combining history, chance, and determination.

How it all began You might say that the explorer, Christopher Columbus, is responsible for the Maine State Building standing in Maine.

holding it “of great importance that the material resources, industrial development of the state should be fully and credibly displayed to the world,” voted to set up a Board of World Fair Managers of Maine and appropriated money to erect a building. The board wanted a building made of Maine materials, and after the plans of several architects were considered, those of Charles Sumner Frost of Chicago were accepted. In an ironic twist, Frost had been born in Lewiston in 1856, and graduated from Lewiston High School. The building was constructed of granite from 11 different quarries throughout the state, slate from Monson, and

"...of great importance that the material resources, industrial development of the state should be fully and credibly displayed to the world.” The Poland Bicentennial 1795-1995 booklet notes that the United States Congress on April 25, 1890, passed an act inviting the states of the union and the nations of the world to participate in celebrating the 400th Anniversary of the discovery of America by Christopher Columbus, in the city of Chicago. The following year, the Maine Legislature,

wood harvested and milled in the state, each representing several of Maine's most important natural resources. Almost all the materials in the building, valued at $30,000, were donated by Maine firms.

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The design of the building is categorized as Queen Anne's style and is a combination of several different architectural designs of the period. The Report of the Board of World's Fair Managers of Maine carries this description of the building: "The design presents a regular octagonal formed building two stories high; the roof surmounted by a central tower and corner turrets. From the tower and turrets floated daily the stars and stripes. It was eighty-six feet to the highest point of the central tower. This tower furnished a fine vantage outlook in viewing the World's Fair buildings and grounds.”

Front entrance

“The first story was built of granite extended in courses around the building, commencing at the base and with darker stones, each succeeding course shading gradually to a lighter gray, all in harmony of shade and color.” "The second story exterior contained four balconies divided by round bay-windows projecting over the granite with panel finish, topped by a large expanse of deep slanting roof.” "The entrance to the building was arched over with granite and admitted through three arcades between polished columns of red and black granite. Beyond the entrance, an octagonal rotunda opened up to the roof line where the ceiling tapered to a heavy ornamental skylight.” "The rotunda formed a large general reception room and from it opened the ladies' parlor, gentlemen's reception and smoking room, the library, commissioner's office and toilet rooms."

Meet me at the fair – Chicago, Illinois Sky light

On May 1, 1893, the World Fair's Columbian Exposition opened in Chicago. It was one year late, as it was supposed to celebrate the 400th anniversary of Columbus' discovery of America, but the grounds and the buildings were not ready in 1892. Despite these delays, the Columbian Exposition became the “great American fair,” one of the 19th century's most outstanding. It was known as the White City, because of its many large, splendid exhibition buildings that looked as if they were made of white marble. In Chicago, the Maine State Building exhibited paintings and portraits of famous Mainers including Madame Nordica, James G. Blaine, Hannibal Hamlin, Sarah Orne Jewett and others, paintings by Scott Leighton and Harrison Bird Brown, 175 books by Maine authors, and various Mainemade manufactured goods like the screen doors, curtains, mantles, and benches. After the close of the fair, the state originally hoped to see the building remain in Chicago as a monument to their presence and as a reminder of the great resources and

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craftsmanship that Maine had to offer. However, officials in Chicago asked the state to either sell or remove the building and the board of directors in Maine sent out bid requests to complete the work. The Ricker family of Poland Spring, who had won an award for the purity of their Poland Water at the exposition and who had hosted meetings of the Maine board of directors in the years leading up to the fair, bought the building from the state for $30,000 - an enormous sum of money for that time. It is estimated that today’s cost would be as much as $850,000. Their plan, a grand one to say the least, was to return the building to the state.

Coming back to Poland Spring The Rickers sent a crew of workmen to dismantle the building under the watchful eye of Hiram W. Ricker and the resort carpenter and engineer, Forrest Walker. In a mere 19 days, the building was carefully dismantled and placed on a Grand Trunk Railroad freight train with 16 cars to make the trip back to Maine. In a little over three days, the pieces of the magnificent structure made it to Danville Junction in Auburn, several miles from the resort grounds.

went to Brookline, Massachusetts, and the Maine State Building made its way back to Maine. Of the 200 buildings at the 1893 World’s Fair, 195 didn’t survive because of demolition and a fire that razed the grounds in 1894.

Today at Poland Spring In the years that followed, in which the resort prospered, the Maine State Building was a very popular attraction on the grounds. It was open not only to hotel guests, but to surrounding residents. All were welcomed to visit the building, to see the arts exhibits, and to use the library. The summer art exhibitions at the building were under the direction of Janette Ricker, the youngest of Hiram's children. “Miss Nettie,” as she was known, had studied at the Cowles Art School in Boston, and she ran the gallery with great success. Each year, Hiram Ricker & Sons, with an annual art budget of one thousand dollars, bought one or two pieces from the gallery to add to the hotel's permanent collection. The building remained in this form until the 1960s when, during the arrival of the Job Corps, the contents of the building were boxed up and put into storage. In 1968, a three-day auction was held where many items from the property, including most of the almost 10,000 books in the catalogue of the Maine State Building, dozens of paintings, and other items, were auctioned off.

The building was then unloaded and brought to the resort with oxen, carts, and wagons. This was no small task; the slate roof alone weighed 40 tons. On August 14, 1894, the cornerstone of the building was set, and rebuilding started. On July 1, 1895, as a part of the celebration of the Town of Poland's centennial, as well as the Ricker family arrival on the property a little over a century before, the building was dedicated as a library and art gallery. Museum collections were soon to follow as mementos of historical items, flowers, fern, and other natural science collections were donated. Historical documents highlighted the achievement by saying, "This undertaking was conducted with so much skill and care that not even the immense polished columns were scratched in the operation. In its new construction it has an added story, and many adornments that greatly enhance its original beauty." Of the 200 buildings that stood at the World’s Fair Exposition, only two remain on the grounds at the original site. One is the Palace of Fine Arts and the other is now Chicago’s Museum of Science and Industry. Only three of the original buildings were moved. The country of Norway’s building is in Blue Mounds, Wisconsin, the Dutch House 46

LA METRO MAGAZINE | SPRING 2018

Today, after years of tracking down items, several major pieces have been returned to the building. The Poland Spring Preservation Society, a non-profit, stands today as an organization dedicated to preserving the unique historical architecture of the Maine State Building and the All Souls Chapel, a church built for staff and guests that stands across from it. Dozens of weddings are held in the 1912 chapel each year from May to October. Visit the website for operating hours during those months. Poland Spring Preservation Society website was the source for much of this article.


by Dan Marois | Photography by Brewster Burns | Maine State Building

The Innkeeper’s View Cyndi Robbins, owner and innkeeper at Poland Spring, shares some thoughts about the historic grounds.

Rotunda of the 1st floor, originally used as a guest reading room

Q: How does it feel to have such a unique building as the Maine State Building as part of your property? A: When I came to Poland Spring to work here in 1971, the Maine State Building was vacant, but very impressive and stately. I did not know the story of its building by the state of Maine for the Columbian Exposition. In 1976, when work by the Preservation Society began I was a bystander, watching it fill with Poland Spring memorabilia as it was restored to its original beauty. Today, I am proud to be a member on the board of directors for the society that continues to care for the building. We have worked tirelessly to restore the building and care for it, and to continue to bring more of the original artifacts back to the building. Q: Have you ever stayed in the Maine State Building overnight? A: No, but others have.

Grand staircase

Entrance to Brides room, originally the Ladies sitting room

3rd floor, Nettie Ricker Art Gallery

Poland Spring Preservation Society 37 Preservation Way, Poland Spring, ME polandspringps.org

Q: What comments do you most often hear from visitors? A: When I do tours, the fact that the building was built in 1893 in Chicago and then taken apart piece by piece and brought back here and reconstructed in 1895, is most impressive. This was done in a time before elaborate construction equipment. Q: How does it feel to be the caretaker of the Poland Spring historic legacy? A: Well, I’m not the only one that cares for our legacy. Yes, the resort is a large piece of the puzzle, but Poland Spring® Brand is a huge part of why people all over New England recognize our name. The brand has been a leader in supporting all of our efforts to preserve the heritage of Poland Spring and its historic buildings. In fact, preserving the history is so important, that between 1998 and 2001, the Poland Spring® Brand meticulously restored the Source Building, the Nettie Ricker Building, and the Historic Poland Spring Bottling Plant transforming the buildings into office space, a conference venue, and a museum open to the public. The Poland Spring Preservation Society has over 400 members. Through dedicated volunteers, supportive donors and fundraising efforts such as the Fenn-Ross Golf Tournament, Poland Spring Heritage Days and the Summer Concert Series, the legacy remains alive. Q: Does maintaining the Poland Spring campus get overwhelming? A: Operating Poland Spring is like running a small town, but I have many people that help me. LA METRO MAGAZINE digital edition @ LAMetroMagazine.com

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Chillin’ & Grillin’ Written & photographed by Dan Marois

Grillin'

The Berube family will satisfy your craving for barbecue style food in their Lisbon Street restaurant or “on the road” at the location of your choosing.

More than just BBQ

N

o stranger to the restaurant business, Mike Berube joined forces with Vince Oden in January of 2017 to open The BBQ Pit Restaurant and Pub, specializing in barbecue favorites such as pork ribs, pulled pork, and beef brisket, among others. Oden had been doing the mobile catering business for more than a decade and Berube joined the effort by remodeling the former location of Margarita’s at 838 Lisbon Street.

“They keep me out of the kitchen,” jokes Robin, originally from Caribou, Maine, who worked in the restaurant industry long before meeting her husband, Mike.

Unique style makes all the difference Berube takes pride in being the only southern style BBQ restaurant in the Central Maine area.

“Our cooking makes the difference...” Berube previously operated Shakers Bar-n-Grill and Rockin’ Robin, both pub style restaurants in LA. After a 10-year hiatus from the business, Berube is back with rousing plans for the new establishment. The business is run by Berube and his wife, Robin, who tends bar and handles the front of house; his son, Brad, who is cooking alongside his father in the kitchen; and daughter, Logan, who waits tables.

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LA METRO MAGAZINE | SPRING 2018

“Our cooking makes the difference,” said Berube, who gives customers the option of 'bite off the bone' ribs or boneless ribs. “We cook our pulled pork for six to seven hours, our ribs for one to four hours, and our brisket for eight to nine hours. Our meats are smoked with wood chips and charcoal, giving them a one-of-a-kind flavor not found anywhere and not simply thrown on a gas grill.” And after a year in business, Berube is ready to announce a new addition to the restaurant menu.


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Robin, Brad & Mike Berube

“In addition to the barbecue items, we will now have an American Grill menu, expanding the options for visitors." Berube also stated that some of the new favorites will be shrimp scampi, chicken alfredo, and prime rib, “cooked like no other.” There are two dining areas in The BBQ pit, each seating about 80 guests.

His mother, Robin, can’t decide on a favorite, saying that she regularly samples the brisket, macaroni and cheese, chili, and ribs.

On the mobile side of the business, Berube says they can accommodate as few as 20 guests, but can serve upwards of 2,000 or more guests. He cited an event this past year in Simard Park where they fed 2,200 people.

Mike just about drools with delight saying that his favorite is the top sirloin steak.

Chili & cornbread LA METRO MAGAZINE | SPRING 2018

The restaurant operates with 12 employees and Berube admits that with four family members in the operation, it certainly helps with the hiring shortage that others experience in the hospitality business. His twenty-one-year-old son, Brad, first started working in the business at age 13. He’s now found working in the kitchen where he says his favorite menu item is the brisket- “It melts in your mouth.”

“One side is the restaurant and the other is the pub side,” explains Robin, giving guests a choice of venue for dining. She also explains that one area is available for private functions such as birthday parties or corporate events.

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Family owned & operated

The restaurant serves lunch and dinner seven days a week, yearround, and offers customers a “to go” ordering option with pick up available.


by Dan Marois | Photography by Dan Marois | Grillin' & Chillin"

Location, location, location When asked about the growing number of restaurants in LA, Berube said that each of them “must be getting their slice of the pie,” since they are still in business. He said that people tend to develop their favorite spots and stick to them. “There are other restaurants that I go to regularly,” said Berube. “It is important to support other restaurant owners in the area.”

“We are between two malls that drive business to the area. As more businesses locate here, we should see more customers,” predicts Berube. “Location is all about convenience when people decide to dine out.” The BBQ Pit 838 Lisbon St. Lewiston, ME thebbqpit.me

Berube is pleased with his location where Margarita’s formerly resided.

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Fly to

Written by Emily Chouinard | Photography by Jose Leiva

"Connie”- a Lockheed Super Constellation airplane at sunset

The little airport that could

T

he Auburn Lewiston Airport sits on 624 acres in Auburn, Maine. The airport is owned and operated by the cities of both Lewiston and Auburn. Though the airport started out in 1935 mainly supporting recreational flying, it soon took on commercial and corporate airline services, only to have them disappear with airline deregulation in 1985. Many improvements have been made to meet these changing needs. Today, the airport serves as a gateway to the LA community.

A brief history There is a lot of historical significance at this airport. During World War II it was turned into a Navy auxiliary base and used as a Navy air station. Trainings were held here during that time for both American and Canadian soldiers. The soldiers were trained for Navy bombardment exercises; bombers and torpedo men were brought to the airport for instruction. Many locals remember the airport as being the site of the crash that killed young Samantha Smith, a thirteen-year old from Houlton, Maine. The accident happened in August of 1985 when Smith was returning home with her father from abroad. Samantha was known as “America's youngest ambassador” so the accident attracted unusual attention to the airport. This incident is still what most LA natives remember when you ask them about the Auburn Lewiston Airport. 52

LA METRO MAGAZINE | SPRING 2018

A lifetime of experience Airport Director Rick Lanman was destined for aviation. His father was in the Air Force, so Lanman grew up on bases all over the world. When Lanman turned eighteen, he joined the Marine Corps where he spent 20 Airport Director years. When he got out, he didn't Rick Lanman want to be away from planes and aviation. He got a Master’s degree in Airport Management, and has been doing that ever since. Lanman’s job at the airport is a lot like that of a city manager, representing the cities the airport serves. “What we do here reflects on our cities,” Rick explained. If the airport is underfunded, then it may not be able to provide the best service it is able to. As a result, customers may go somewhere else. If that happens, the airport not only loses that customer, but the area loses a visitor.

General aviation The airport has always been a hub of activity; that's historical. It is one of the busiest and fastest-growing airports in Maine, and in New England. The annual number of operations here was 52,560 flights back in 2016, with a daily average of 144 flights per day. This number is counted by


by Emily Chouinard | Photogrpahy by Jose Leiva | Fly to ME

J B Flynt, line crew - Fueling up

either the take-off or landing of an aircraft. Keep in mind this tally is on one-fourth of their current runway capacity. The number includes a wide mix of aircrafts that ranges from balloons and powered parachutes, private planes to 44-passenger jets that can travel from here all the way to Frankfurt, Germany, or London, England.

Corporate aviation What exactly is corporate aviation? The short answer would be transportation of passengers or goods for business purposes. About 50% of the airport’s business is corporate, allowing business people to travel without the inconvenience of scheduling around commercial flight times. “We see a lot of middle managers fly in and out for meetings around the state, on corporate owned aircraft,” explained Rick Lanman. “Many of the people who fly into the Auburn Lewiston Airport travel to places north of here, sometimes all the way up to the Canadian border. Since over 59% of the state’s population lives and works within 50 miles of the main runway, our location is perfect for this type of business. There are other airports further north of LA, but they are just not able to handle the same kinds of aircraft we can handle here.”

Rebuilding history In 2008, work began on the rebuilding of a historic “Connie”— a Lockheed Super Constellation aircraft. This special plane is one of only a few ever made, considered to have outstanding capabilities for a reciprocating engine. These airplanes could fly from here to Germany. In the 50’s, that was extraordinary for a gas-powered airplane. The aircraft was purchased by a German-American historical group who just wanted to dress it up and put it back into service. However, as they went through it, they realized it was not in airworthy shape. They kicked in a little extra engineering and it has now blossomed into a complete remanufacture. When completed, the Connie will be a brand-new airplane with modern radios and gauges. From the outside though, it will look like it did in its heyday. This special restoration project will wrap up sometime later this year.

Annie Beaulieu, line crew - General maintenance

Future goals Moving forward, one of the airports biggest goals is to get more buildings built. Currently, the airport has the capability to operate an Airbus 319, a plane that can hold up to 120 people, but there is no place to shelter it. Imagine having a nice car and no garage to store it in. You wouldn't want to leave a Ferrari out on the driveway, vulnerable to the harsh and unpredictable Maine weather. By enhancing the amount of storage they have for airplanes, there could be more business at the airport.

Hidden in plain sight The Auburn Lewiston Airport still goes largely unnoticed by the community. Most LA residents don't know that it provides $25 million to our local economy, annually. Despite this, Airport Director Rick Lanman wants everyone to know the airport is here to stay in LA. With plans for more growth and development to come, this little airport will continue to be an important part of the twin cities.

No Plane No Gain Without general aviation, there would be no airlines, according to No Plane No Gain. This movement was started by the National Business Aviation Association about 15 years ago. It was designed to educate the public on the role and importance of business aviation, helping companies of all sizes to be more productive. It also plays a vital role for citizens across the country. FMI go to: noplanenogain.org Auburn Lewiston Airport 80 Airport Drive, Auburn, ME flytomaine.com LA METRO MAGAZINE digital edition @ LAMetroMagazine.com

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SABBATHDAY LAKE

Shaker Village By Toby Haber-Giasson | Photographs provided by Shaker Village

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LA METRO MAGAZINE | SPRING 2018


A historic community of the past thrives in the present

T

o most commuters, Shaker Village is just a big sign along Route 26 in New Gloucester. While the sunrise view I drive along Shaker Ridge to see is spectacular, the village beyond looks like a sleepy clutch of old buildings. But Sabbathday Lake Shaker Village is the world’s only Shaker community today still active - and very active, accomplishing the tasks of daily life, meeting each season’s opportunities, and providing outreach to the community. And this lively society that revolves around the last two living Shakers inspires a legion of modern followers dedicated to continuing their traditions.

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Drawn by faith

Spirit at the center

Here’s a little history lesson. In the mid-1700s, a group of Christians sought to live out a purer expression of their faith than their Quaker progenitors. Named for dancing during worship, Shakers were considered radicals who espoused “the three Cs”: communal living, confession of sin, and celibacy. This sect attracted over 6,000 followers in 20 communities, at their peak.

Shaker founder Mother Ann once said, “A strange gift never came from God. So please do not feel strange or a stranger.” Accordingly, Shaker worship services are open to anyone.

Today, their lifestyle seems the very antithesis of our secular, sexualized, independent society. Yet each year, the Shaker Museum on Route 26 attracts about 4,000, visitors, and over 15,000 attend annual public activities at Shaker Village. Why are so many people attracted to this 230-year old commune? Michael Graham knows why. Graham started here as a volunteer while studying at Bates College. A one-year position at the Shaker Museum has turned into a 23-year career here in various roles that now include Director of the village.

So one chilly Sunday, I joined Meeting myself. Sister June and Brother Arnold are always there. So are a committed group of outsiders who form a faith community around this place. Though they are not Shakers, they consider weekly Meeting to be their church. On any given Sunday, about 30 of them join the Shakers in worship: reading bible scripture, singing Shaker songs, and offering testimony (a personal response to scripture selections). There is no prayer leader at Meeting; participants simply read from scriptures. Someone begins singing a Shaker song and everyone joins in. Another stands up and responds to one of the readings. Another song. Another response. The testimony is compelling and wide-ranging, pondering universal issues like love, gratitude, wisdom, and faith. Prompted by ancient scriptures, comments are quite contemporary, even peppered with modern references: a show on NPR, a song by Bjork. Graham has seen people like me come to just one Meeting. “They come once, then next time they make a connection to a Shaker, to the staff, and begin their journey with this place.”

The journey

Director Michael Graham

“It’s not a job,” Graham explains, “but an extension of my whole lifestyle. I align with this community as closely as I can, though you can only be a Shaker if you live here.” Call it a calling? Graham admits he has considered taking the Shaker “vocation,” a life centered around service to God. “Anyone who spends time here imagines what their life would be like,” Graham says solemnly, reading my mind. Then he quotes one of the village’s two living Shakers. “Brother Arnold always says, ‘Faith first.’ I felt a real draw to the history and heritage of this tradition, rather than a faith-based vocation. I remain on the outside, and try to support the mission and its survival.” Indeed, Graham stewards programs that maintain public interest, while ensuring the continuity of the last remaining active Shaker community. ­­In. The. World. 56

LA METRO MAGAZINE | SPRING 2018

For a group nearly 500 strong, who call themselves “Friends of the Shakers,” the journey unfolds by donating gifts of their time, talent and treasure, given freely to sustain this community. Their reward, they report, is immeasurable. The majority of Friends, who hail from all across the country, give treasure in the form of money. Many local friends give their A “Friend of the Shakers” time tending the grounds; others run programs. Friends President Alan Gregory, a retired educator, shares his pedagogical talent to teach visitors about the farm and its history. In return, he and wife Cathy get an opportunity to put their faith into action. Friends Vice President Dierdre Logan, who works in the virtual world of corporate data for her job, looks forward to tending the Shaker farm. “It grounds me,” she explains.


by Toby Haber-Giasson | Sabbathday Lake Shaker Village

Director Graham tows visitors on Open Farm Day

“I can be ‘in my head,’ knowing I’ll have that time with the Shakers. I‘ve found a language that works for me.” Lenny Brooks gives so generously that he is a full-time volunteer. As a teacher at Waynefleet School, he would bring his students for tours, and volunteered in the summers. When Brother Ted Jonson died suddenly in 1988, Brooks was asked to replace him as director of the Shaker Museum and Library. He gladly retired from teaching to serve the Shaker community. “I was looking for an excuse,” admits Brooks. “Religious practice is 24/7 here, present in all activities.”

Engaging opportunities All programs here express Shaker values and vision, whether supporting other traditions, or enhancing and spotlighting their own. “It’s all very deliberate,” says Graham. “We offer the public as many opportunities to experience this place as we can afford.” Agricultural events include Open Farm Day and Harvest Festival. Shaker Village offers a unique window into farm life unchanged since 1783, with heirloom plants, local produce, beekeeping and livestock, tours and wagon rides, traditional craft demos, and live bluegrass music. The Shakers also go off-campus, to sell plants and herbs at the Common Ground Fair and the Maine Flower Show at Thompson’s Point. Their appealing displays and engaging presence always spur strong interest. Monthly craft workshops teach woodworking, metal work, basket and textile weaving. Nature hikes highlight native plant and animal species, as well as 200 years of Shaker land management in their forests and fields. Musical offerings range from the one-day Shape Note Singing gathering to the Maine Festival of American Music, a week of performances with the Portland String Quartet, and other local artists such as Don Roy represent-

ing the Franco-American tradition. These events serve to place Shaker music in the broader context of classical and folk genres. Shaker Village supports Wabanaki culture through its Maine Native American Summer Market, spotlighting award-winning artists and craftsmen. According to Graham, 100% of sales and grant monies goes to the artists. “What’s in it for us? The experience happened here.” There are nature hikes and workshops. Lenny Brooks now manages retreats on the premises, four-day programs full of exploration and worship. These programs are more than fundraisers, says Graham. “We are driven by adherence to a tradition to provide people with different interests an opportunity to experience this place.” The strong public response to this wide variety of offerings is testament to the relevance and vitality of Shaker Village.

Telling their own story What makes this community unique even amongst Shakers is that the Sabbathday Lake community started their own museum and library. They had the foresight to preserve their own heritage and harness it, as a LA METRO MAGAZINE digital edition @ LAMetroMagazine.com

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way of staying relevant. In contrast to history contrived by outsiders after a Shaker community’s demise, Sabbathday Shakers could be the source of truth about their own lives. They created the Shaker Museum, to take you inside a culture still honoring its heritage and living the values of work and worship. They created an engaging tour which starts in the 1794 Meetinghouse, a pristine example of the Shakers’ famous simple elegance in design. They draw you into the facets of daily Shaker life through the stories of real people who lived in this village during the 1800s­—considered the movement’s golden age. They display objects from the museum’s collection of authentic Shaker furniture, utensils, art, crafts, architectural and clothing styles. The simple yet durable goods on display show how “form follows function.” To Shakers, handiwork was a mark of religious devotion. Something made well was, in itself, “an act of prayer.”

Another misconception? Graham notes the tendency to portray the Shakers as somehow “other-worldly.” To the contrary, Brother Arnold explains, “Shakers are ordinary people attempting to live an extraordinary lifestyle.” What’s proven to be “extraordinary” and, perhaps, the deal-breaker for many is communal living. Everything is shared; Shakers put their personal needs aside and make sure everyone has enough. For ages, sharing has been a key to survival for any society, in the face of natural disasters like flood or drought. Yet in today’s society, sharing seems to be the true cause of the decline in membership, not just for the Shakers but every other religious community. Even devoted Friend Lenny Brooks chafes at communalism. “Here, you must always do what the community expects. That’s an adjustment many people can’t make.” Brooks confides to me that he prefers his independence to come and go on his own.

Unlike the Amish, who shunned modernity, Shakers were innovators. Their inventions include the circular saw blade, the paper seed packet, flat broom, even the electric washing machine. You can even “Like” the Shaker Village on Facebook—now that’s modern! In 1882, the Shakers established their own library. Today, it houses Shaker Village’s own archives, as well as thousands of multi-media resources related to the Shaker culture. They also maintain special holdings like the Radical Collection, which documents other religious sects and communal groups comparable to the Shakers, and volumes on herbal medicine.

Setting the record straight Many scholars and writers have attempted to tell the Shakers’ story. But due to their limited experience, says Graham, “There’s a great amount of misinformation and misinterpretation that results.” The main mistruth is that Shakers are dying out because they shortsightedly chose to be celibate, rather than marry and have children. However, the Shakers have existed for 250 years, longer than any other religious sect in America, attracting more than 6,000 converts in their heyday, establishing 20 separate communities. They believe celibacy allows them to live out a higher calling to God. “If it weren’t a viable expression,” reasons Graham, “they wouldn’t have survived the first generation of converts.” 58

LA METRO MAGAZINE | SPRING 2018

Shaker-made benches in the Meeting room


by Toby Haber-Giasson | Sabbathday Lake Shaker Village

Friends of the Shakers work day

Outreach partnerships Shaker Village has developed meaningful programs for disabled adults with John F. Murphy Homes and Creative Trails in Auburn. “It’s the high point of the week when they arrive,” says Director Graham. These adults may work in the herb garden, but can also choose horseback riding or skating in season. “It’s very touching that they find something special and valuable here.” For the past 35 years, Shaker Village has partnered with Gray-New Gloucester High School on a Shaker Studies program. Hundreds of local youth have studied firsthand how this unique community influenced the town of New Gloucester, the state and beyond, through their ideas and inventions. The course takes a multi-disciplinary approach to learning Shaker history using literature, philosophy, and archeology. Students use primary resources in the Shaker Library to learn how music and art reflected Shaker values.

Brother Arnold and Sister June attend the Shaker booth at the 2018 Maine Flower Show

The Gregorys, Friends President, Alan and his wife Cathy, found a way to live centered on selflessness and opportunities to serve others. Lenny Brooks finds a symbol of positivity in the Shakers. “They’re not perfect, but I do believe they try earnestly to do what is right.” “You see within yourself your values, your perspectives, but also your weaknesses and vulnerabilities are exposed.” Graham’s words cut right through me. “It’s deeply impactful and unexpected. Nobody comes here to find that out, but it happens.” Find the 2018 Maine Shakers event schedule on next page.

Students develop big takeaways from this exposure. They tell me they appreciate the Shakers’ sense of community, and become aware of their own disconnectedness to neighbors. They value 200 years of Shaker stewardship over the land in their town, and how their decisions have affected the watershed. The Shakers’ modernizing influence, bringing technology, electricity, and the first car in the entire region. All this can be learned right down the road, on Route 26.

Discovery The majority of visitors are looking, searching, questing. “It’s at a place like this where you begin to learn about yourself, not just the Shakers,” observes Graham. “I went for something simple, “ shares Dee Logan, Friends VP, “but what I found was something profound.”

Sabbathday Lake Shaker Village 707 Shaker Road, New Gloucester, ME maineshakers.com LA METRO MAGAZINE digital edition @ LAMetroMagazine.com

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2018 Shakers Event Schedule March 22-25 Booth at the Maine Flower Show, Portland May 12 Spring Volunteer Work Day May 25 Shaker Museum opens for the season May 26 Bird Watching at the Shaker Bog* June 2 Shape Note Singing in the Shaker Meeting House June 9 Workshops* June 20-23 Maine Festival of American Music June 23 Workshops* July 21 Workshops* July 22 Open Farm Day August 11 Friends of the Shakers Weekend* August 18 Workshops* August 25 Maine Native American Summer Market & Demo Sept. 15 Workshops* Sept. 21-23 Booth at the Common Ground Country Fair, Unity October 6 Harvest Festival October 8 Last day of the season for the Shaker Museum October 13 Workshops* October 20 Fall Volunteer Work Day December 1 Shaker Christmas Fair

*pre-registration required

“Maine’s premier Wedding Barn venue on 108 country acres.”

All-inclusive: ceremony/reception, tables, chairs, linens, lighting & bar

www.mymaineweddingbarn.com * 207-577-1373 60

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The

Sedgley Place An elegant dining tradition Written by Donna Rousseau Photography by Jennifer Grace

Fine dining always in style

G

athering together to simply enjoy good company over a beautiful meal may seem a lost art in these days of immediacy. Yet, not far from the city, fine dining remains an elegant tradition for the guests of The Sedgley Place in Greene, Maine. The Sedgley Place recently changed hands from long-time owners, Paul and Sue Levesque, to Maine native, Robert

“Bob” Bowie. A professional executive chef whose background includes overseeing kitchen designs for fifteen exclusive golf courses on the East coast, Bowie has developed an eye for well-appointed details. In Sedgley, he recognized a gem and attributes its success to the longevity of its talented staff, all of whom understand on-point attention to detail.

“I want the business to succeed and a big part of that is making sure the people are happy.”

Robert Bowie, owner

Peter Levesque

Kyle Dunham, executive chef

Alex Sheets, Chelsea Pratt, events Joshua Levesque Jeff Thistleweight executive coordinator pastry chef LA METRO MAGAZINE digital edition @ LAMetroMagazine.com

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At the heart of Sedgley Executive Chef Kyle Dunham has been with Sedgley for over 11 years. He began as a teenager, working as a dishwasher. Today, with a degree in Hospitality & Management from Central Maine Community College, he says it was a natural progression to his current position, learning from the chefs before him. “I’ve invested a lot here,” explains Dunham of his Sedgley connection. “I want the business to succeed and a big part of that is making sure the people are happy. It’s the little things that you might not see that count.” Alex Sheets, Sedgley’s Pastry Chef, had a similar beginning: a Sedgley dishwasher while a student at Lewiston High School. He later graduated from the Culinary Institute of America in New York, and was employed as a cook for Bates College and Oxford Casino before returning to Sedgley. “I enjoy making people happy,” says Sheets, smiling, “It’s what keeps me motivated. This New Year, I baked a Vasilopita for the first time, a Greek cake made with orange juice; a gold coin is traditionally baked into the cake and whoever receives the coin is supposed to have good luck for the New Year. We served a chocolate gold coin, tucked beneath each piece of cake served. It came out great!” Sedgley Manager Chelsea Pratt has dedicated ten years to building relationships with her Sedgley guests. She maintains a system that tracks reservation history. This allows Pratt to acknowledge a guest’s birthday or anniversary, and honor the occasion with preferred seating, complimentary champagne, or extra appetizers. Attention to personal details creates the experience that keep people coming back. For Justin and Lori Melanson, Sedgley became their favorite place when they began dating. “We got engaged on November 30, 2001, and went there to celebrate. We’ve been married sixteen years and it’s still the place we go, to this day. We have a special, two-person table in the corner where we always sit,” says Justin. “And Chelsea is always our waitress. We could sit down and not say a word and she would bring out all the right A quiet table for two things.” LA METRO MAGAZINE | SPRING 2018 62 Rehearsal

An experience to remember Pratt also serves as event planner, managing all the details for larger scale parties including weddings. “Our space affords us creativity. In the warmer weather, we can expand to the outside and design an experience for even larger groups. We can do as much as a person wants when imagining their event,” says Pratt. “I have had brides say they don’t want to take care of any of their wedding details. We can coordinate whatever the bride wants.” Sue and John Millazzo got married in September 2016. “Chelsea, who we adore, took care of everything,” says Sue. “We wanted a small, elegant wedding and she arranged for us to have the entire upstairs. If there was named a number one romantic restaurant, it would be Sedgley.” Pratt even made a special sundae for Sue’s grandson, whose gluten intolerance kept him from eating wedding cake. “Brides are researching websites for expensive venues further afield to find what we have right here,” says Bowie. “With us, they are not relegated to set menus and layouts. We can duplicate family recipes, create genres of food, and truly personalize any experience. We have the versatility of property, equipment, and staff; we even have a pond! We can deliver the experience of costlier venues but at a more affordable price.”

Beyond celebrations Weddings and celebrations aside, one of the staff’s favorite events is the Wine Tasting. “We have limited seating that evening,” explains Pratt. “Wine representatives are on hand to discuss the different wines and how to pair them with food. One night might be a French theme, another evening, a California. And we provide the food for the pairings.”


by Donna Rousseau | Photography by Jennifer Grace | The Sedgley Place As business owners, Elaine and Gary Hemenway bring clients to Sedgley for the VIP treatment and, for the past ten years, have treated their employees with their guests to a holiday celebration there. “The Sedgley is a premiere spot in Maine—and we travel a lot,” says Elaine. “The original owner’s context remains the same. When you walk in, you know you’re in a true country inn setting and you get the experience you are expecting.” Her family has celebrated a 50th wedding anniversary, a marriage proposal, rehearsal dinner, and five christenings, under its roof. “If we want something special and unique, we go to Sedgley.” Dan and Diane Gousse agree. They celebrated their engagement at Sedgley twenty years ago. “We always take visiting family and friends there. They set the bar; I measure all other restaurants by the Sedgley,” says Dan. “But, you can’t be in a hurry. It’s a five-course, two-hour experience. You have to relax and spend time talking to one another.” “It’s an opportunity to try new things,” explains Dunham. “It’s exciting to explore new foods and work with ingredients we don’t normally work with on a daily basis.”

Some things never change As a new owner, Bowie sees Sedgley for its possibilities but maintains a healthy respect for the tradition that has won the hearts of loyal friends and families. “People are always concerned when a place experiences new ownership,” says Bowie. “It’s important for people to know we intend to continue working with those responsible for Sedgley’s success.” That includes the staff, who Bowie says run the restaurant “like it’s on auto-pilot,” and using organic produce from Levesque’s Farm whenever possible.

Beef and lobster sliders

Therein is Sedgley’s magic- inviting its guests to slowly savor life. For those who have passed over the doorstep, Sedgley holds them in its spell. For those who have yet to explore the art of fine dining, Bowie and his team extend an invitation and hope the experience will keep new friends wanting more. The Sedgley Place 54 Sedgley Rd. Greene, ME sedgleyplace.com

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Profile for LA Metro Magazine

LA Metro Magazine - Spring 2018  

The LA Metro Magazine Spring 2018 edition - Showcasing more of the best of Lewiston-Auburn, Maine, and surrounding areas.

LA Metro Magazine - Spring 2018  

The LA Metro Magazine Spring 2018 edition - Showcasing more of the best of Lewiston-Auburn, Maine, and surrounding areas.