Art Has a Home Here
Sharon Corwin and the Great Works of the Colby College Museum of Art I’m on the ground floor of Colby College Museum of Art’s new wing, the Alfond- Lunder Family Pavilion, where the offices of the museum’s staff are
Blog Archives
Academe at the Kennebunk Inn
“We want a place that feels like home.” This continues to be the driving philosophy that owners Brian and Shanna O’Hea strive to maintain at Academe on a daily basis. Although it is common for a restaurant to want their
Joshua’s
“I always wanted to own a restaurant,” Joshua Mather tells me. ”When I was a kid drew out a big picture of my ideal place, complete with its own garden and my private quarters attached. It was called Lunchtime. ”
The Well at Jordan’s Farm
The manner in which Jason Williams has transformed a small patch of farm into a restaurant boasting one of the most sought-after dinner reservations in southern Maine is nothing short of genius. I met Williams some time ago, when he
Christina Baker Kline
Christina Baker Kline is the author of the No. 1 New York Times best-selling novel Orphan Train. Kline lives with her family in Montclair, New Jersey, and spends summers on Mount Desert Island. What were the orphan trains? The
Beloved by Artists
The Sunday River Covered Bridge While many of our modern bridges are architectural marvels of steel and sky, there is an undeniable charm to the traditional covered bridges of New England. In Newry stands a striking example of a
Historic Forts
Big and bold, historic forts line the coast of Maine. Dating back to the first and second World Wars, and even the Civil War and Colonial days, these forts each have their own unique story. Crumbling walls of granite
Back Bay Grill
“Cold food on cold plates, and hot food on hot plates.” This is the humble philosophy that chef Larry Matthews has held onto throughout his long journey to becoming one of the most successful and universally well regarded restaurateurs in
Scott Horty
The Buzz about Bees & Blueberries “People take for granted how we get our food. Pollination is a fascinating aspect of the process,” says Scott Horty. “My wife has huge gardens, and we saw an increased bounty of flowers
