WELLNESS-April 2012 By Genevieve Morgan Photographs by Cara Slifka According to Dr. Jeanette Andonian, associate professor of social work at the University of Southern Maine, “Resiliency is a most—if not the most—critical concept in mental health practice today. Rooted
EAT MAINE-April 2012 By Joe Ricchio If you are kind to your body, it is much more likely to forgive your less prudent behaviors down the road. Here are a few foods that will help you get started… “RAW”
LISTEN-April 2012 By Sophie Nelson Photograph by Meghan Gilliss When Emilia Dahlin is in the room, it’s hard to pay attention to anyone else. Whether she’s singing or talking, her magnetic energy, the flash in her eyes, and the
A-LIST-April 2012 Photograph by Ben Krebs 01 Prouts Neck, Scarborough It’s all there—the seaweed-crusted coast, the craggy cliffs, the frothy gray sea anxious to spray your boots and cheeks. To walk along Prouts Neck is to walk through a Winslow Homer
48 HOURS-April 2012 Photographs + stories by Maine magazine staff: Susan Grisanti, Leanne Ouimet, Heidi Kirn + Sophie Nelson Susan Grisanti, Editor-in-Chief Friday 5:00 p.m. I check in to the Danforth and take a quick tour of the nearly 200-year-old building, which
Out of the cold and into the steam for a fire-and-ice (water) tour of saunas—from the Kennebec riverfront to the woods of Denmark—along with a massage, a few chants, and maybe a slice of pizza, too. I didn’t intend to
PROFILE-April 2012 By Jaed Coffin Photographs by Sean Alonzo Harris The Original Intentions of Stephen Anderson, Internal health and mind-body fitness at Portland’s Body Architect It’s just after one o’clock, and I’m standing in the lobby of the Body Architect
FEATURE-April 2012 By Genevieve Morgan Photographs by Greta Rybus Chances are there’s one in your neighborhood—you just might not know it. They fly under the radar until you need them to ease your pain or save a life. They are
Posted on March 8, 2012 by Joe Ricchio Growing up in Texas and spending a fair amount of time in Mexico, chef Steve Tuggle of Taco Escobarr understands the proper method with which to marry the flavors of these
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