If you love the outdoors and are sales oriented and outgoing, Maine Huts and Trails is looking for full-time, year-round sales and guest services manager. Details here.
Hey, campers…
If you’re a fan of the Maine State Parks campgrounds, and especially if you have a specific date or a favored site, reservations open in February.
This year, for the first time, reservations will open at 9 a.m. on Feb. 1 for sites at Sebago Lake State Park (four-night minimum), and on Feb. 8 for all other state park campgrounds. The split dates are to reduce waiting times.
This year’s camping season runs May 24 through Sept. 12; before and after those dates, sites are open, but no reservations are taken.
You can make reservations in four ways:
• Online (be sure to check out the new video presentation on how the system works)
• Phone: in state at 800-332-1501; out-of-state 207-624-9950
• Snail mail: Bureau of Parks and Lands, ATTN.: Reservations, 22 SHS, Augusta, ME 04333. Mailed reservation requests must not be postmarked before Feb. 1, 2010.
• In person at the Bureau of Parks and Lands office in Augusta.
Happy camping!
Five (frozen and snowy) Lakes Lodge
You want remote? You want to cross-country ski or snowshoe without seeing anyone but a moose? Or maybe ride that snowmobile over groomed trails through Maine’s back country wilderness? Yeah, I’ve got just the ticket.
Five Lakes Lodge, seven miles south of Millinocket (about 75 miles north of Bangor), is just as its name indicates. The massive log lodge sits on a spit of land extending into one of the five lakes that nearly surround it. And the views? Down the lakes to Katahdin in the distance. Gorgeous country. We’re talking true wilderness here, folks.
The lodge especially appeals to snowmobilers, as its sited midway between ITS 86 and ITS83 on the Katahdin Loop Trail. Owners Rick and Debbie LeVasseur are avid enthusiasts and the lodge doubles as the home of the Jo Mary Riders Snowmobile Club. You want fresh tracks? Follow one of the two Bombadier trail groomers as it leaves the premises.
But it’s not just snowmobilers who will will enjoy it. Snowshoers and cross-country skiers can escape the vrooms and fumes on nearby groomed trails or with a trek to Ragged Mountain’s summit or in Baxter State Park.
Now don’t go thinking this place is old and creaky, far from it. It was purpose built, opening in 2004. Rooms vary, but most have king-size log beds, gas stove, and inroom hot tubs. There’s a sauna on the premises, and a huge stone fireplace in the great room. Breakfasts are guaranteed to fuel you though a full morning of activity, and then some. Or just hang out and soak in those views. I last stopped by a few summers ago, but I’m pining for a winter return.
Winter rates range $175-250 per night, including breakfast.
Saying good bye to Herbie
If you live in Yarmouth, you know Herbie. If you don’t know Herbie, you only have a few more days to make his acquaintance.
Pies on Parade survival tips
See Pies on Parade details here.
Top 10 Pie Parade survival techniques
By Cheryl Michaelsen, former owner of the Berry Manor Inn in Rockland
List is garnered from former guests of the Berry Manor Inn and veterans of the Pies on Parade events. Cheryl’s husband–Piehead Mike, at right–ticks off the tips:
1. Friends don’t let Friends Drive “Pie-Eyed”. Treat yourself to a 1 or 2 night package at one of the Historic Inns of Rockland.
2. Pre-schedule time at the gym on the Monday following to enjoy the Pie Parade guilt free. (Pie-lates would be a good choice!)
3. Dress for Success: Baggy pants with elastic waistband to “stretch” for pie consumption, comfortable shoes to power walk between pie venues to burn calories and layers to accommodate the dash in and out of pie stops and the flush of the sugar high.
4. Bring your own water bottle and cutlery – fork, spoon or spork! This saves time and helps the environment.
5. Put extra tape on your “Pie Sticker Ticket” so it adheres to your coat, hat or purse in any weather and allows you to “flash” it at the door to bypass the lines.
6. Plan your pie route in advance to optimize the number of pie stops you make in the allotted time.
7. If you plan to “Power Pie” and make it to all stops, set the timer on your cellphone to keep you on schedule. With 15 venues, 10 minutes per venue with 5 minutes transport in between.
8. Pace the sweet pie intake – start heavy on the savory pies and then move to the sweet pies to balance the sugar hit.
9. Conserve space in one’s “Pie Hole” — share pie samples with friends to increase the number of pies one can taste.
10. Smile – you can’t spell “Helping” without “P”- “I”- “E” and by participating in the event you are helping to raise funds for food and fuel for our local community.
Remember buy your tickets early there is a limited number and may not be any at the door on the day of the event.
Soup for you! and meat for me
Whenever I’m cruising to Sugarloaf from the coast, I have two must stops: Whitewater Farm, in New Sharon, and Soup for you! in Farmington.
Whitewater Farm doesn’t look like much from the road, it’s a ranch-style building with a bunch of truck-trailer boxes facing the parking area; on Route 27/2, between the 27 split south and the blinker in “downtown” New Sharon. Those trucks are for local farmers, who stock up on animal feed here. Many of those same farmers sell their meat, poultry, eggs, cheeses, and produce to the shop, which retails them to the public.
Now don’t go expecting some fancy market. Inside, freezers line the walls, each filled with specific products, including pork, lamb and goat, beef, veal, chicken, turkey, cranberries, rabbit, blueberries, ice cream and butter. In the refrigerator are the eggs, cheeses, milk, etc. Also here are dog chows and treats. Here’s a hint: the local chicken pot pies are really delicious, ideal to keep in the freezer or those what am I going to whip up tonight nights; and the maple sausage is really yummy.
Now, on to Soup for you!, a few doors up from Reny’s (another must stop, I must confess). Em Reeve concocts six fresh soups daily, including (and clearly noted) vegetarian, vegan, and gluten-free ones. I rarely get past the soups, but there also are made-to-order sandwiches and wraps, smoothies, and coffee drinks–including a full page menu of them.
Back to those soups, buy hot and fresh and dine in (or take out, sizes range 8 to 32 ounces, prices $3.39-$9.39). You can always ask for a sample taste, too; a nice plus. If the Thai peanut chili or mushroom marsala are on the menu, both are divine; love the chicken barley, too. Soup comes with fresh bread. Just note: cash only.
Maine Huts & Trails goes luxe, a bit
No more having to schlep wine or beer in from the trail head to the Poplar Stream Hut on the Maine Huts & Trails system. And, no more having to schlep gear between huts, at least on weekends. Beer and wine are now served at Poplar Stream Falls, and for $20, your gear will be shuttled between huts.
Bourdain in Maine 3
Best story on Bourdain’s Maine tour I’ve seen yet is in today’s Bangor News. It details his visit to a baked bean suppah in Milo, hometown of his cameraman/cinematographer.
Snip:
“‘I’ve had beans, I’ve had baked beans and pork and beans, but these are some pretty damn good beans,” Bourdain said. “It’s the first time I’ve been to a bean supper, I can tell you.”
Of Maine in general, Bourdain said the first thing that struck him was until he arrived in Milo, he had yet to meet a single person who was actually from Maine. “Portland, Rockland, everyone we met was a displaced person from someplace else,” he said.
End snip.
Bourdain in Maine 2A
Duckfat sighting has been recanted, but Conte’s is confirmed.
Economy versus environment
Interesting story in today’s Wall Street Journal about rockweed harvesting in Washington County. I shot these last summer, in Jonesport.
