The signs of country life in Maine

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When the folks at Domain.ME offered me an opportunity to provide a post about Maine to help spread the word about their services, which offers website domain names ending with .ME, I knew just the column to connect the two. This column is in my book, “A Life Lived Outdoors,” published in 2014 by Islandport Press in Yarmouth. My intention is to highlight the unique features of our state while sharing with you why a .ME domain name is great for Maine residents, both for personal and business use. Now, I should be clear, .ME domain names aren’t the official domain names of Maine, but they are a perfect expression of who we are, a state of ME.


Wouldn't you love to live closer to the ground?

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                 Here’s what Thomas McGuane says about the Tomine family: They share the challenge and fulfillment offered by the natural world because they find, gather, and catch so much of it… These are buoyant people, and it’s remarkable how absorbed the children are in foraging and how proud they are to eat and share the results.

                Dylan Tomine’s book, Closer to the Ground, published by Patagonia, is well written and engaging, a book I will reread because I learned so much and enjoyed the book so much. Tomine, his wife Stacy and kids Skyla and Weston, define the term “Outdoor Family.” They escaped from the city of Seattle to a house in the woods on an island in Puget Sound, to live “a life more connected to the earth.”

Long Grain is still high on our favorites list

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                When we entered Long Grain’s tiny restaurant on Camden’s Main Street, a table of six glanced our way and I spotted our friend Priscilla, who told me they were eating here because they’d read our column about Long Grain published two years ago. That made us feel good, of course, knowing that we’d helped this small but amazing place, designated our favorite Thai restaurant in our travel book that will be published next spring by Islandport Press in Yarmouth.

Maine highways are moose-ly safe – until there’s a moose in the road

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                 “It was pitch black,” Frank Gatto told reporter Joe Lawler. “A split second before I hit it, I realized it was a moose. All I could see was its belly and legs. We went right underneath that moose, took out its legs.”

                Despite a successful effort by Maine’s Department of Inland Fisheries and Wildlife to reduce collisions with moose by increasing hunting permits in some areas of the state, collisions still happen. And when those collisions involve a moose, injuries can be serious. From 2001 to 2014, 25 people were killed in moose crashes.

How to talk to the public about hunting

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                 Words Matter. That’s the headline in a special section of a report from Responsive Management titled, “How to Talk to the Public About Hunting.” In my last outdoor news column, I told you about some of Responsive Management’s interesting research about the public’s attitudes toward hunting. Today, I’ll share their recommendations for how hunters can use that research to improve their communications with the public and build more support for hunting. And yes, we must do that. Each of us.

Hunters need to know how to talk to the public about hunting

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                A photo of my friend Bob McKee of Wayne was in the local newspaper Friday morning, showing Bob hauling a wagon full of firewood to his home. The report featured this quote from Bob: “I have something to do in the middle of the day,” the deer hunter said.

                After three intense days of deer hunting with Deirdre Fleming, the outdoor writer for the Portland Press Herald and Sunday Telegram, I took Friday off to catch up with work. Thankfully, my winter’s supply of wood is already in the basement!

Aragosta’s Testing Menu is life changing!

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                 I certainly had been looking forward to a special meal at Aragosta in Stonington, but little did I realize that this would be the dining experience of my lifetime! This year Aragosta chef Devin Finigan created a Chef's Tasting Menu in lieu of a traditional menu. They book diners for specific times so that the restaurant can serve the many courses at similar times. Seven courses plus a couple of surprises requires an orchestrated plan!

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