FEATURE-January + February 2011 By Will Bleakley On February 4, thousands of spectators, millions of viewers, and hundreds of athletes will invade northern Maine for the Biathlon World Cup. Russell Currier, one of Aroostook’s own, has a chance to compete
PROFILE-January + February 2011 By Will Bleakley Photographs by Michael Winters Lady Lamb has packed her clothes, records, and instruments, and is leaving Maine’s coast for the bright lights of New York. She has a tattoo of the state on
POETRY-January + February 2011 Poem by Elizabeth W. Garber Edited by Christopher Seid Artwork by Trevor Spaulding “The Tow Truck Driver’s Story” You meet all kinds of people in this work. You have to be polite, twenty-four hours a day.
SEE-January + February 2011 Bridge 2 2010, oil on linen, 36” by 48” Elise Ansel paints one image on top of another, turning the canvas as she works, transforming sequences of ideas and sensations into lush and shimmering rhythms.
A-LIST-January + February 2011 By Joe Ricchio Photography Laurie O’Neil 01 George’s Pizza Nothing excites me more than when I see “meatball” on the list of pizza toppings. Even though people give me funny looks when I order it,
January + February 2011 | By Melissa Coleman | Photographs Skye Chalmers, Dennis Welsh + Francois Gagne | Illustration by Josh Brill 48 hours of our favorite places to ski, glide, eat, drink, stay, and explore Sugarloaf may claim
Q+A-January + February 2011 Text and Photograph by Alison Turner NAME: Ralph Lewis Age: 80 Occupation: Former photographer for the State of Maine How did you end up being the photographer for the State of Maine? I was working for a camera
LISTEN-January + February 2011 Text + photograph by Bryan Bruchman Bryan Bruchman doesn’t miss a beat when it comes to music happenings around Maine. Every issue, he fills the calendar with the best concerts, album releases, and news from your
A-LIST-November + December 2010 By Joe Ricchio 01 Buen Apetito Mexican Grill Jalisco Hot Ginger I love it when sauces truly capture the fruity flavor of habanero pepper—not just the heat. The balance is achieved beautifully in this sauce,
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