SEE-February 2014 By Katy Kelleher By the people, for the public Most public art follows the same formula: it is planned, commissioned, and sometimes years later, installed. But sometimes, art happens more spontaneously, appearing to grow organically out of
Just after four o’clock on a Thursday afternoon in the Allagash Brewing Company employee room, about a dozen men in flannel shirts, hoodies, beards, and some spectacles—self-described “beer geeks”—are holding a very serious chili competition. Among them are a handful
According to New England Distilling owner Ned Wight, “Distilling is one of those crafts that offers a unique meeting ground between history and technology, art and science.” Booze made the old-fashioned way at New England Distilling There are few implements
WEDDING FEATURE-February 2014 Photographs by Greta Rybus Written by Katy Kelleher When it comes to wedding cocktails, there are a few things that matter above all else, according to Andrew Volk of the highly praised bar Portland Hunt and
REAL WEDDINGS-February 2014 Photographs by Leah Fisher Arsenault May 26 | Portland Christina and David hadn’t dated long before they knew they’d be together forever the way some couples know after years: “Everything fell into place so effortlessly
There is something inherently magical about the classic Ramos Gin Fizz, a delicate complexity that haunts me every single time I am fortunate enough to consume one. It is not a libation to be consumed in excess, but rather a
WELLNESS-January 2014 By Sophie Nelson Photographs by Greta Rybus A dirty, righteous group is growing food for better lives. Standing among the vegetable gardens of the East End Community School at the top of Munjoy Hill, the view
You can get hot and sour soup most anywhere. It’s at the mall food court, doctored with MSG. It’s at that crappy Chinese joint you visited as a kid, where cheap plastic buddhas sat gathering dust near vinyl booths. It’s
Gold isn’t something I normally eat, and art? I’ve never devoured a piece of art before. But this week, I got to do both, thanks to chef Jung Hur and his visually stunning five-course creation. While not exactly a pop-up,
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