Cheese
A-LIST-November + December 2009 By Joe Ricchio Fern Hill Farm Chevre Fresh and lemony, perfect for an afternoon snack with a bottle of Loire Valley Sancerre. Found at The Cheese Iron | Scarborough Monroe Cheese Studio Thistle Blue A mild
October 2009
FIND-Tis the Season
FIND- November + December 2009 By Véronique McAree Photography + Styling by Stephanie Congdon Barnes + Maria Alexandra Vettese Holiday stumped? Relax, here are a few luxurious gift ideas for everyone on your list—including yourself. Escape Need a
48 Hours In…Freeport
Nov/Dec 2009 by Kristen Andresen Lainsbury | Photography by Amanda Kowalski | Illustration by Karen Gelardi More than big Indians, big boots, and big-name outlets Freeport seceded from North Yarmouth in 1789 and established itself as a seaport
Portland Museum of Arts Call of the Coast Auction
THERE + THEN- November + December 2009Photographs by Amanda Kowalski The museum hosted its annual silent auction at Holiday Inn By the Bay with auctioneer Clockwise from top left: Gwen Hiatt | Mark Bessire | Jean
North Forty Creatives Point of Connection
THERE + THEN- November + December 2009Photographs by Amanda Kowalski The Point of Connection art installation at the North Dam Mill kicked off a two-day chalk drawing event in downtown. Clockwise from top left: Melanie Cutler, Alice
PICNIC
THERE + THEN- November + December 2009Photographs by Nathan Eldridge Portlands own renegade craft fair featured handmade posters, clothes, and cards in Lincoln Park. Live music from up-and-coming artists on Peapods Recordings. Clockwise from top left:
Jennifer Margaret Batchelor
STYLE-November + December 2009 Photograph by Karen Lewis Name: Jennifer Margaret Batchelor Age: 30 Location: Windham What are you up to? Where are you off to? I’m not going anywhere. I love keeping warm this time of year—baking, making stews,
Potatoes
October 2009 By Joe Ricchio 01 Green Thumb Farm Russet One of the primary varieties produced in “The County,” considered by many to be perfect for fries because of their high starch content. Poaching them in duck fat prior
Brien Davis Bakes Apples
Simple, baked apples are as good as it gets. When the apples are meltingly ready, drench the dish with heavy cream and maple syrup, and serve right away. Soft and comforting, but still just apples. COOK-October 2009 Written + Photographed
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October 2009
