Cultivating Community #37

Paul Knoll

Paul Knoll has extensive experience with assessing and  understanding the spirit of place, that is, where we live or work. His holistic work identifies the multiple energies that reside in our homes, work spaces and in the land. These energies may be helpful but they may also cause unhealthy stress that can be healed through earth acupuncture and other energetic/holistic practices.  Paul works with his clients to strengthen the relationship between the spirit of place and the spirit of his clients. An open and loving relationship between place and people brings amazing blessings and tranquility to the place and to the people.

In 2003, Paul founded New England Dowsing and recently expanded his services and renamed his practice Trust Your Spirit. Paul focuses on helping people understand and believe in their intuition. The magic is in “believing in our selves and realizing that we do know what is in our highest best interest.”

Originally from Pennsylvania, Paul now resides in Maine with his two daughters, a German Shepherd puppy named Koda, and some chickens.

Michelle Goldman

Michelle Goldman, of Sea Change Cooking School, provides clients with the culinary tools, know-how, support and inspiration to improve their health through good food. The school offers culinary education, hands-on experience and individual consultation for topics ranging from general wellness to dealing with conditions such as IBS and diabetes.

We follow a broad approach that takes into account individual needs and tastes. Sea Change cooking incorporates aspects of many healing food traditions including macrobiotic and ayurvedic styles.  A wide range of topics to suit a variety of issues are covered. Focus areas include gluten free cooking, anti-inflammatory solutions and low sugar options.  Most importantly, we like to eat well. We help you to enjoy your food and improve your health.

Arlin Smith

Arlin Smith is an owner and the General Manager at Hugo’s restaurant in Portland, Maine. Arlin is featured in the March issue of Maine Magazine.

Arlin earned his Bachelor’s degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, New York. After making his mark in the Hudson Valley, he then set his sights on Portland. A tasting menu at Hugo’s under former Chef Rob Evans prompted the fortuitous move. He was hired soon thereafter and later became an owner in 2012. He and his “better half”, Roxanne, who you’ll also find working at Hugo’s, have settled in Maine and are enjoying “the way life should be”.

Hugo’s restaurant has evolved dramatically. Since opening its doors in 1988, the once-humble family eatery has gone on to garner national attention for its refined cuisine. Seated at the top of Portland’s Old Port in the burgeoning India Street neighborhood, Hugo’s marks the division between the old and new, embracing tradition and pursuing innovation. Now in its third generation of ownership, Hugo’s continues to improve. With intellectual curiosity and modern technique driving the process, our ingredients are farmed, fished and foraged almost exclusively here in Maine, reflecting the dramatic seasonal shifts of Northern New England.