Bethel Living #44 April / May 2021

Issue #44 April / May 2021

Bethel LIVING Moose Ridge Wilderness School The Bethel Food Pantry “Coach” Bill Hayes Deepwoods Farm Padmani Meditation Pillows Spring Recipes

Roasted Chicken Thighs with Peas and Mint Rhubarb - Brown Butter Bars

A Listing of Local Events

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Publisher’s Note As Spring arrives the COVID-19 vaccination program is gaining momentum. Slowly and cautiously we are beginning to return to some sort of normalcy. Live music will

Cozy rooms, great breakfast included; Mountain Explorer stop B

be heard again during summer festivals, and there is a Bethel street party in the

Dinner at The Sudbury Inn

planning stages for August! Stay tuned and we’ll tell you all about it.

In this issue we write about Moose Ridge Wilderness School, the Bethel Food Pantry, “Coach” Bill Hayes and Deepwood Farm. Elevate your meditation practice

A Bethel Legend Since 1986 Award-winning food 29 beers on tap

with a Padmani Meditation Pillow, made right here in the Bethel area, or just do some redecorating!

Our Spring Recipes are delicious - Roasted Chicken Thighs with Peas and Mint, and Rhubarb-Brown Butter Bars. And for the first time in many months we are beginning to get local events listings. Slowly but surely, we are heading into what looks to

Open 11.30 daily for lunch, dinner and late night Live Music Thursday-Saturday 8 pm

Great food, cocktails and an all-new wine list in our gorgeous bar room, fireside or on our scenic porch.

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151 Main Street • Bethel • (207) 824-2174 Suds Pub • (207) 824-6558 www.thesudburyinn.com

be a fun Spring and Summer here in the Western Maine Mountains.

As always, I am thankful to my support team. My production team is wonderful, as are my advertisers and readers – you make knocking together this magazine a joy, not a task.

Laurie Ann Knowles PUBLISHER Bethel Living is trademarked and owned by Laurie Ann Knowles. All rights reserved. Reproduction in whole or in part without written permission is prohibited. Bethel Living is made possible by the participation of our advertisers.

We offer them our thanks and ask you to consider them first when patronizing businesses in the Bethel, Maine area.

Cover photo supplied by: Tim Mullen

Laurie Ann Knowles • 207.838.4447

Features Editor: Nate Scott Graphic Design: Ben Bruno and Laurie Ann Knowles for Royal River Graphics www.royalrivergraphics.com

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Moose Ridge Wilderness School Sometime around the turn of the century computer miniaturization collided with the maturation of the cell phone, spawning the device that now drives our world: the smart phone. Where would we be without it?

for countless millennia. Now more than ever, connecting with nature provides a reassuring sense of comfort.

The Moose Ridge Wilderness School was founded in 2019 by Tim Mullen,

There are, of course, many answers to that question, but at the Moose Ridge Wilderness School their viewpoint is simple: when things get real, surfing the net won’t give you real-life skills. Are you hungry? Forget Grubhub — go foraging to find a healthy dinner. Are you getting rained on? Don’t rely on Airbnb — learn how to build a Northland Tilt. Feeling chilly? Amazon ain’t amazing — get out the flint and start a fire — then tan some hides and make a pair of mukluks to complete your toasty wardrobe. Having survival skills seems like a pretty good idea as people delve into relearning the ways of life that have kept humans healthy

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N OW MOR E T H A N EVER, CO NNECTING W ITH NATURE P R OV I D E S A R E A SSURING SENSE O F CO M FO RT.

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FMI: Moose Ridge Wilderness School visit MooseRidgeWild.com, call (207) 533-2147 or email contact@mooseridgewild.com Moose Ridge Wilderness School is located at 176 Back Street in Upton, Maine

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Laura Wolfer, her husband Nick Dunwoody, and their son Caelan, four folks who are passionate about humanity and its relationship to the natural world. They offer classes and experiences that increase self-reliance and reconnect people with skills practiced by generations past. Located in the mountains of Northwestern Maine they consider themselves lucky to be surrounded by miles of pristine wilderness and dozens of lakes, ponds, rivers and brooks. The school is situated on the traditional lands and waterways of the Abenaki, Pennacook and Wabanaki Peoples (past and present) and they acknowledge and honor with gratitude the land itself and the people who have stewarded it through measureless generations. The base camp in Upton, Maine is about 7 miles north of beautiful Grafton Notch State Park and only a few miles from Lake Umbagog National Wildlife Refuge. The forest on their rugged 127 acre ridge is dominated by balsam, spruce and birch, and is home to a large population of moose, as well as deer, bear, rabbit and grouse.

Caelan met Tim at the Maine Primitive Skills School in Augusta in 2018 where they were both taking a residential course. Tim later moved to the Moose Ridge campus as caretaker of the property, and co-founder of the wilderness school. Laura, who is an archaeologist, has always been interested in skills that would have been common in the past, such as carving, basket weaving and foraging. She also has a background in science and a passion

for evolutionary medicine and medicinal plants.

Caelan began developing outdoor skills at age 7 with the Boy Scouts, then spent years hunting, angling and learning survival skills both on his own and from various mentors. He built snow shelters and fires during backpacking trips in the White Mountains, while also learning how to butcher and process animals for meat and hides. Now 20 years old, he builds primitive archery sets, and has acquired some blacksmithing skills. Caelan is a certified Wilderness EMT and enjoys sharing his expertise in all things outdoors. Tim grew up in Northeast Ohio bow hunting and fly fishing and has studied herbalism, wild foods and foraging, and outdoor living/survival skills in Ohio, Michigan, Pennsylvania, West Virginia, and Maine. He is also a Registered Maine Guide for recreation and fishing.

Tim, Laura, Nick and Caelan form a knowledgeable team. This summer’s courses include shelter building, foraging for beginners, hide tanning, fire mastery, Mukluk crafting, fly tying and birch bark basketry. One-on-one classes are available for every type of survival skill, from kayaking to fashioning your own wooden spoon and bowl. The highlight this year is the ‘Moose Ridge Gathering’ taking place from July 29th to August 1st. If you are unfamiliar with the workings of a trade blanket go to their website and find out what you’re missing.

Sometimes what looks like a step back is really two steps forward.

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The Bethel Food Pantry A recent report from hungerandhealth. feedingamerica.org reports that the U.S. Department of Agriculture (USDA) defines food insecurity, which impacted over 15% of the US population in 2020, as a lack of consistent access to enough food for an active, healthy life. It is important to know that although hunger and food insecurity are closely related, they are distinct concepts. Hunger refers to a personal, physical sensation of discomfort, while food insecurity refers to a lack of available financial resources for food at the household level.

With the support of generous individuals, groups and companies in our community, the Bethel Food Pantry is able to provide food assistance to individuals and families in need. Dave Bean, who teaches at Gould Academy, has directed the pantry for 18 years — helping to coordinate the various volunteer groups that make this essential local program possible. Operating with 120 volunteers they represent our communities churches and non-profit organizations. The Bethel Food Pantry is set to help all who are in need, regardless of their circumstance.

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The Bethel Food Pantry is located at 16 Church Street in the Nazarene Church and serves all residents of Bethel, West Bethel, Gilead, Albany, Stoneham, Locke Mills, Greenwood, Woodstock, Bryant Pond, Mason Township, Hanover, Newry, Andover and Upton. If you (or someone you know) needs help, PLEASE get in touch, the Food Pantry has the food you need! Hours for drivethru service are the first and third Wednesdays of the month from 9:00 a.m. to 2:00 p.m., and by appointment as needed.

Western Maine folks are very independent and may not always be willing to ask for help. The Food Pantry wants to assist all families in need, especially those with short term problems where a little bump can ease them past a rough patch.

Many folks who accept help from the Food Bank pay it forward later when their circumstances improve.

1 IN 6 A ME R I C A N C H I L DREN M AY NO T KNO W W HERE THEIR N E XT ME A L I S C OMI N G FRO M IN M AINE, 173,080 PEO PLE ARE ST R U G G L I N G W I T H H U NGER - AND O F THEM 47,460 ARE CHILD R E N.

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Food donations are always appreciated, money however has 4 times the buying power of food donations. Every dollar donated gives a significant bang for the buck because buying is done in bulk, with significant discounts offered to the food pantry on a range of essential goods. The food pantry relies on donations from the public to cover about 90% of purchased food. Sunday River has generously helped with fundraising while the Good Shepherd Food Bank offers crucial purchasing discounts. The remaining 10% of purchased food is made with various grants.

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PE O P L E S T R U G G L E W I TH HUNGER IN EVERY CO UNTY AND CO N G R E S S I ON A L D I S TRICT IN M AINE

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60% OF H OU S E H OL D S LED BY O LDER AM ERICANS M UST CHO OSE BE TW E E N B U YI N G G R O CERIES O R PAYING UTILITY BILLS

The Bethel Food Pantry is open twice a month for everyone.

Supplying 60-90 families with about 2 weeks of food every 2 weeks, the Bethel Food Pantry is a fundamental component in keeping our community stable.

FOOD DONATIONS ARE ALWAYS APPRECIATED, MONEY HOWEVER HAS 4 TIMES THE BUYING POWER OF FOOD DONATIONS.

FMI on the Bethel Food Pantry visit bethelfoodpantry.org info@bethelfoodpantry.org (207) 824-0369 16 Church Street Bethel, Maine 04217

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ITEMS ACCEPTED: NON-PERISHABLE & PERISHABLE FOODS Cereal, Soup, Pasta, Rice, Canned Tomatoes, Pasta Sauce, Lentils, Beans, Meat, Vegetables, Tea/coffee, Fruits, Milk, Fruit juice TOILETRIES Deodorant, Toilet paper, Shower gel, Shaving gel, Shampoo, Soap, Toothbrushes, Toothpaste, Hand wipes, Tissues HOUSEHOLD ITEMS Laundry detergent, Cleaning supplies, Trash bags, Paper products FEMININE PRODUCTS & BABY SUPPLIES Sanitary pads, Tampons, Nappies, Baby wipes, Baby food

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“COACH” BILL HAYES

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“COACH ”

by Cheryl Gillespie

If you’re out on the mountain and a man wearing a U.S. Ski Team jacket passes by in a hurry you might have been — briefly — in the presence of a Sunday River legend.

Bill Hayes, or Coach as he is known by one and all, has been skiing at Sunday River for twenty-four years in every type of weather. Asked recently if the 15 degree below zero wind chill might keep him off the slopes he dismissed the idea with a simple observation, “It’s a winter sport.” At eighty-five, Coach maintains that he has had more broken bones than Evel Knievel. He has knee replacements, a fused left foot, and a mended collar bone among other things. He has survived cancer and a heart attack. This year he found that his ‘possibly’ fractured foot felt better in a ski boot than a surgical boot.

Coach started skiing during World War II when he was six years old. Due to gasoline shortages his mother used gas coupons to drive him to Cranmore Mountain in New Hampshire from their home in Gloucester, Massachusetts.

Covered in sheepskin, she loved to bask in the sun on the lodge deck while her son was training with an Austrian Olympian turned ski instructor named Edi Mall. Coach’s racing career began at age eleven against fourteen and fifteen year old competitors. During his schooling at Hebron Academy, he also played hockey as a five foot eight inch, 194 pound defenseman. “Hard to knock down,” he relates with a grin. With a scholarship at the University of New Hampshire he skied well enough on their team to advance to the U.S. National Ski

Team. There, he won often enough in slalom and downhill to become an alternate on the Olympic Ski Team. Unfortunately, he broke a leg before he could go to the Cortina Olympics in 1956, although he did return to the team in 1978 as a part-time coach.

Three months shy of completing his law degree, Coach decided he didn’t want to work in his father’s law office and quit school, going into real estate and construction instead. At Waterville Valley he would finish a bunch of condo units by Thanksgiving then take the winter off to ski while living in a model condo.

He skied weekends with his four children. His son, who went to Carrabassett Valley Academy, became an excellent downhill skier like his dad but also injured himself and after that rode a snowboard on doctor’s advice.

Around 2008, Coach decided banks were becoming too fussy with construction loans, so he quit the building trades to become a full time ski bum. Over the years he has done very well in Masters Racing competitions, stating, “Can’t remember a race when I wasn’t on the podium.” Quite a bit of his time on-hill has been spent instructing skiers, including Gould Academy students. He loves to help people who almost know what they’re doing, which covers a lot of the population since “most people don’t really know how to ski, they just do ‘slip-slide’ turns.” Skiers should carve turns with sharp, well-cared for skis — as he once expressed memorably in an article for a Massachusetts’ paper — writing, “If you’re not carving, you’re the turkey.” The paper didn’t print his article with that snide comment in it, but he isn’t wrong.

Asked when he will quit skiing, Coach says, “When I tip over.” We hope that’s not for many seasons.

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DEEPWOOD FARM

by Cheryl Gillespie

Deepwood Farm, located at the top of Parsonage Hill Road just outside of Bethel in Albany township, is surrounded by beautiful mountains and meadows. The husband and wife team of DiAnne and Wyatt Ward have been running Deepwood as an equine training and boarding facility since 1990. DiAnne, an exceptional horse trainer specializing in dressage, calls her farm “a little piece of heaven.” With thirty years of instruction to her credit, DiAnne herself has trained with many talented equestrians, such as Peggy Cummings, Sally Swift and Judy Westlake.

In addition, she has studied with Karl Mikolka of the Spanish Riding School of Vienna and Ivan Kizimov, a world class Russian gold medalist.

She continues to take lessons, attend clinics and do showings with her thoroughbred Teddy Two Socks. “You don’t have to be young to ride. The older you are at riding, the better you fine tune,” DiAnne says.

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DiAnne is often in Bethel offering horse drawn wagon rides at the Bethel Inn and supervising the Gould Academy Equestrian Team. Students are taught to improve their riding skills while learning about stable safety, horse care, tack and grooming. During each spring and fall session Gould students participate in two local dressage shows. Additionally, DiAnne offers a work-to-ride program to local MSAD 44 students where they can receive a couple hours of horse training in return for an hour of farm chores. A summer camp with a choice of three and five day programs keeps DiAnne busy when school is out of session.

On trail rides DiAnne usually brings along her two beautiful, full-sized boxer dogs to run along with the riders over the hundreds of miles of gorgeous, woodsy mountain byways. Riders can go to the top of a mountain, enjoy the view, then wind back down on a completely different trail.

DiAnne Ward on her horse

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W HE T HE R I T ’ S A P ON Y R I D E FO R A Y O UN G ON E OR A WA G ON OR SLEIGH R IDE F O R S OME ON E OF A N Y AGE, DIANNE SHAR E S H E R L OV E F OR H OR S ES W ITH ALL. SHE S AYS , “ W H AT YOU GIVE O UT IN T HIS W OR L D YOU ’ R E G OI NG TO GET BACK . I B E L I E V E I N K I N D N E S S . W HATEVER SO M E O N E WA N T S T O F I N D OUT ABO UT HO R SE S, T H E Y’ L L F I N D I T H E RE.”

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There is plenty of wildlife to be discovered on the rides. DiAnne recently came across a beaver sliding in the snow, apparently playing in the winter sun. “There is always something good to see when we are out riding,” she says with a grin. In addition to DiAnne’s ten horses there are twelve boarders frolicking in the pastures this winter, among them an unusual blue-eyed, Icelandic pony belonging to a gentleman from Texas who plans to build a house in Maine.

The Wards have big plans for an expansion to the barn that will provide six more stalls, and the construction of a small indoor riding arena placed in an area up behind the barn where it will be sheltered from the wind and will receive plenty of sunshine for solar gain. The footings, the site work, the frame and the cover are all in place and ready to be installed for operation this summer. Picture the inflatable structure used as a lodge at Mt Abrams ski area if you need help visualizing the Ward’s new structure. DiAnne is excited about the new arena and the ability to have horse shows all year round.

Regardless of age or ability, Deepwood Farm has something wonderful to offer everyone. Whether it’s a pony ride for a young one or a wagon or sleigh ride for someone of any age, DiAnne shares her love for horses with all. She says, “What you give out in this world you’re going to get back. I believe in kindness. Whatever someone wants to find out about horses, they’ll find it here.”

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FMI: Deepwood Farm 84 Parsonage Hill Road, Albany Township deepwoodfarm.com facebook.com/deepwoodfarm

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Spring Recipes Roast Chicken Thighs with Peas and Mint 4 SERVINGS

• 6 skin-on, bone-in chicken thighs (about 2-1/2 lb. total)

• 1 tbsp. ground coriander • 1/2 tsp. Kosher salt • 2 tbsp. extra-virgin olive oil • 3 large leeks, white and pale green parts only, sliced 1/2" thick

• 4 garlic cloves, thinly sliced • 5 2x1" strips lemon zest • 2 bay leaves • 1/3 cup dry white wine • 1-1/2 cups low-sodium chicken broth • 1 cup fresh (or frozen, thawed) peas • 1 cup mint leaves, torn if large

PREPARATION 1. Preheat oven to 350°. Pat chicken thighs dry; sprinkle

a wooden spoon. Cook until wine is almost com-

with salt.

pletely evaporated, about 3 minutes. Add broth

2. Heat oil in a large high-sided or cast-iron skillet over

and bring to a simmer. Return chicken to skillet,

medium. Cook chicken, skin side down, undisturbed,

arranging skin side up. Transfer skillet to oven; roast

until thighs release easily from pan, about 4 minutes.

chicken until cooked through and juices run clear

Continue to cook, scooting chicken around occasion-

when poked with a paring knife, 15–20 minutes.

ally for even browning, until golden brown, about 5

Transfer chicken to a plate.

minutes more. Transfer chicken to a plate, skin side up.

3. Pour out all but 2 Tbsp. fat from skillet and return to

4. If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed

medium heat. Add leeks and garlic and cook, stirring

through, about 1 minute. Toss in mint; season with

occasionally, until slightly softened, about 3 minutes.

more salt if needed. Arrange vegetables and chick-

Add lemon zest and bay leaves and cook, stirring,

en in a large shallow bowl or on a platter.

until fragrant, about 20 seconds. Pour in wine, scrap-

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ing up any brown bits stuck to bottom of pan with

flesh side with coriander. Season generously all over

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PREPARATION 1. Combine grapefruit zest and juice, hibiscus flowers (if using), sugar, and salt in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 45 seconds.

2. Set aside 1/2 cup rhubarb; add remaining rhubarb to pan and simmer, stirring often and mashing with a wooden spoon, until rhubarb is softened and mixture is thick and jammy, 10–12 minutes.

3. Remove pan from heat and stir reserved rhubarb into jam. Let cool. Remove vanilla bean and hibiscus; discard.

(You should have about 1-1/2 cups jam.)

4. Do ahead: Jam can be made 5 days ahead. Transfer to an airtight container; cover and chill.

5. Preheat oven to 350°. Coat an 8x8” pan with nonstick spray, then line with parchment paper, leaving an overhang on 2 sides. Coat parchment. (These bars have a tendency to stick.)

6. Toast nuts on a rimmed baking sheet until fragrant and slightly darkened, 5–8 minutes. Let cool, then chop very

Rhubarb–Brown Butter Bars 16 SERVINGS

JAM • Zest and juice of 1/2 grapefruit or 1 orange • 3 dried hibiscus flowers (optional) • 3/4 cup (150 g) granulated sugar • 1/4 tsp. Kosher salt • 1 vanilla bean, split lengthwise (optional) • 1 lb. rhubarb, sliced crosswise into 1/2”-thick pieces (about 4 cups), divided

coarsely (it’s okay to cut some just in half).

7. Meanwhile, cook butter in a small saucepan over medium-low heat, stirring often, until it foams, then browns, about 5 minutes. Immediately pour into a small heatproof bowl, making sure to include all of the brown bits.

8. Whisk flour, oats, brown sugar, granulated sugar, salt, and baking soda in a large bowl to combine, then whisk in nuts. Drizzle in butter and, using a rubber spatula, mash into dry ingredients until a clumpy, wet mixture forms (it should hold together when squeezed in your hand).

Transfer 3 cups mixture (no need to pack) to prepared pan. Using your hands, press and compact into an even layer.

9. Spread jam over base, leaving a 1/4” border to prevent

ASSEMBLY • Nonstick cooking oil spray • 1-1/4 cups blanched hazelnuts, raw pecans, and/or raw or blanched almonds

• 3/4 cup (1-1/2 sticks) unsalted butter, cut into pieces • 1-1/4 cups (156 g) all-purpose flour • 1-1/4 cups (125 g) old-fashioned oats • 1/4 cup plus 1 Tbsp. (packed; 63 g) dark brown sugar • 1/4 cup (50 g) granulated sugar • 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt • 1/2 tsp. baking soda

jam at the perimeter from getting too dark, then crumble remaining nut mixture over. If you’d like bigger clumps, press the mixture together in your hands before scattering over jam.

10. Bake, rotating pan halfway through, until top feels firm and is deep golden brown, 40–45 minutes. Let cool in pan, then use parchment overhang to remove. Transfer to a cutting board and slice into 16 bars. (Chilling for a couple hours first will make them even easier to slice.)

11. Do ahead: Bars can be baked 5 days ahead. Transfer to an airtight container; cover and chill.

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Padmani

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MeditationPillows Artfully designed & consciously constructed The original lotus shaped meditation pillow

For the past ten years Padmani meditation pillows have been hand sewn in the Bethel area with a focus on quality craftsmanship and integrity. Distributed from the Northwoods of Maine — where the mountains are green and the rivers are wild — their lotus shaped designs show up at most yoga festivals and put the finishing touches on cozy living spaces. Today Padmani is a well-rounded yoga lifestyle company, continuing to offer their flagship meditation pillows as well as additional lifestyle and medicinal products to promote a healthy, happy and holy existence.

Padmani pillows are lovingly constructed with tremendous attention to detail, making them a beloved favorite in the Kundalini yoga community worldwide. They are constructed to support all body types during long hours of teacher training, or years of use in your meditation practice and living areas.

The medium weight cotton, linen and cotton-blend fabrics are locally sourced and finely curated, selected from the highest quality textiles for durability and flexibility. The color palettes are artfully designed to

bring joy and beauty to your life, speaking to your individual taste and adding a special flare to your practice.

Each pillow is sold with a solid buckwheat hull fill, a naturally hypo-allergenic material with lasting durability that is harvested from a northern Maine farm. Grown without toxins, buckwheat is a nutritionally and agriculturally supportive plant. Every pillow has a zipper providing easy access to the buckwheat fill for adjustment after years of use or for personal volume preference.

Padmani cushions combine fun and function while offering superior support. The loop style handle makes them easy to carry and the thickness of the fabric provides lasting durability. The lotus point design creates the perfect fit to each person’s unique hip structure, while the buckwheat hull brings effortlessness to perfect posture.

Ananda Kalyan Kaur studied Kundalini yoga, yoga for the Aquarian age, at the Guru Ram Das Ashram in Millis, Massachusetts. She is a certified teacher by the Kundalini Research Institute, and has a background in Waldorf education, sales and massage therapy. She has raised her three children in the Bethel, Maine community and is from Southern Maine, herself. She in honored to make Padmani Pillows available to meditators and floor sitters internationally.

FMI visit Padmani.life, email padmani.life@gmail.com

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(207) 491-7713 hottub1@roadrunner.com

Deanne Bodemer

Bethel Area Chamber of Commerce PO Box 1247, 8 Station Place Bethel, ME 04217 Tel: 207.824.2282 • Fax: 207.824.7123 Toll-free: 800.442.5826 info@bethelmaine.com • www.bethelmaine.com www.facebook.com/bethelarea

Local Events

by Deanne Bodemer

April 3-4: Spring Scavenger Hunt Sunday River Resort. Follow the trails of red Sunday River logos on each peak, and keep your eyes peeled for the peak badges below. When you find one, you can redeem it for a prize at the Red Bull DJ Truck parked on the slopes! sundayriver.com 800-543-2754 April 8-11: Tent Sale Sunday River Resort. It’s a base lodge takeover! Sunday River Sports’ Flagship Store is offering big savings on this season’s gear, and even preview some options for next season. sundayriver.com 800-543-2754 April 11: Free Passholder Picnic Sunday River Resort. It’s our annual passholder lunch, but on the go! Enjoy a bagged lunch on us with a valid 2020-21 or 2021-22 season pass. The first 500 people will receive theirs in a Red Bull cooler, but plenty of lunches to go around! sundayriver.com 800-543-2754 April 24: Season Send-off & Fireworks Sunday River Resort. Join us for soft spring laps on Barker to celebrate a safe and fun season on the slopes. And don’t miss the last fireworks display that lights up the sky above South Ridge. The show begins at 8:30pm so make sure to grab a slopeside seat or make a reservation at the Foggy Goggle. sundayriver.com 800-543-2754

Inland Woods + Trails: Bethel Community Forest Photo by Jerry Monkman/Ecophotography

Bethel LIVING | BethelLiving.com

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PAY LESS. PLAY MORE!

If we can’t save you money, we’ll give you $100!

Have a boat, RV, motorcycle, ATV or snowmobile loan with another lender?

Refinance with Oxford FCU!

Inland Woods + Trails: Bethel Community Forest

Visit ofcu.org/offers for details or call us at 1.800.991.9219

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Bethel LIVING | BethelLiving.com

Davis Mountain Builders

Carpentry Mountain & General Contracting Davis Build

Carpentry & General Contra Kevin LaRue ~ OWNER MIL-TBP-41 compliant (207) 357-6160

Kevin LaRue

MIL-TBP-41 compliant

Sandwiches, Soups & Salads Heat & Eat Meals Natural & Gourmet Foods Beer & Wine Catering All Occasions

207-824-3754

212 Mayville Rd. (Rt. 2) Bethel, ME www.goodfoodbethel.com

Performance Massage Becca Duclos, LMT 207.318.0629

150 Mayville Rd • Bethel, ME 04217 LunaBluLodge.com

Jason@LunaBlu.me

833-OFF-2SKI

Sportsmassage • Deep Tissue • NMT Post Injury / Post Surgery Recovery Stress Relief Located together at 16 Parkway, Unit 4, Bethel, ME 04216 Bethel LIVING | BethelLiving.com

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Inland Woods + Trails: Bethel Community Forest • Photo by Jerry Monkman/Ecophotography

A Family Dental Practice with a Beautiful Point of View

What Makes Gorham Family Dentistry So Different?

• EXCEPTIONALLY FRIENDLY AND HELPFUL STAFF • CUSTOMIZED APPOINTMENT TIMES TO BE SURE PATIENTS NEVER FEEL RUSHED • GOING ABOVE AND BEYOND WITH COVID MEASURES TO ENSURE A CLEAN AND SAFE ENVIRONMENT FOR ALL • EASY TO MAKE APPOINTMENTS THAT WILL WORK FOR YOUR SCHEDULE

Dr. Edwin Giron, D.D.S., F.A.G.D 18 Park Street, Gorham , NH • 603-466-2323 info@gorhamfamilydentistry.com www.gorhamfamilydentistry.com 30

Bethel LIVING | BethelLiving.com

Making our happy place your home.

303 Mayville Rd | Bethel, ME

Visit CassieMason.com

Bethel LIVING | BethelLiving.com

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Life should always taste this good.

• Specialty Haus Cocktails • COVID Compliant Dining and Service • Large wrap-around deck with breathtaking views of Sunday River

Great Views

Full Menu: Comfort Foods, Appetizers, Tacos, Burgers, Sandwiches, Entrees, and Desserts

Maine Craft Beers on Draft

227 Skiway Road Newry, ME 04261

207-824-2222 www.riverhaus.me