Meredith Strang Burgess
Posted on November 28, 2012 By Sophie Nelson What’s your connection to Maine? I grew up in Camden. Life was great. We were always out on the water. We’d have everything packed in the boat and be gone by noon
November 2012
Black Parrot, Portland
Posted on November 26, 2012 By Mara Higgins When you visit an art gallery or museum, you go for the experience. It’s not a rushed process. Rather, it involves studying every item, looking at it from different angles, gazing
Carla’s, Portland
Posted on November 19, 2012 By Mara Higgins Elegant, high-quality women’s clothing and accessories at Carla’s on Fore Street. Mad Men, The Artist, and the new Great Gatsby. Film-inspired fashion continues to bring bygone eras into today’s styles. I couldn’t help by
Bintliff’s, Ogunquit
With an abundance of restaurants, antique shops, specialty stores, and beaches, it’s no wonder tourists flock to Southern, coastal Maine in the summer. But when the leaves fall, the temperatures drop, and the visitors leave, it feels like a small
Paula Banks
Posted on November 14, 2012 By Sophie Nelson Where did you grow up? I grew up in Boston in a neighborhood called Hyde Park. When I was 16, I moved to the South Shore and I ended up graduating
J.L. Coombs, Portland
Posted on November 13, 2012 By Mara Higgins The best thing about stylish Mainers is their ability to stay fashionable while braving the elements. There’s nothing better than spotting a gal bundled up from head to toe while still managing
Local 188, Portland
You would be hard-pressed to find a more effective means to lure me into a restaurant than a billowing slow-smoker at the entranceway. There is no way around it: I am going to have to come in and investigate what
Kate Punderson
Q+A-December 2012 By Sophie Nelson NAME: Kate Webber Punderson AGE: 41 OCCUPATION: Head of School, Carrabassett Valley Academy A Carrabassett Valley Academy graduate, Kate Webber Punderson returned to her hometown and alma mater 11 years ago. In 2011, she became the head
45 North
“I’m big on salad preparation,” explains 45 North’s executive chef Gary Hubert. “In so many restaurants, it’s a leave-behind dish thrown together in an obligatory fashion. I want every single dressing that I create to be interesting, with layers of
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November 2012
