A long winter often gives up some of our friends. February and March tend to be particularly rough months for the elderly. A glance at the obituary page in the daily paper confirms this — much more space taken up by death notices in these months than, say, in April or May, such hopeful months […]
Last Friday evening was a fine one with a hint of warmth and the sun sinking into a good pink sky. I was on my way to a party at a friend’s house on one of our more remote dirt roads, also known at this time of year as mud roads. She lives way off […]
The nature and character of a juried exhibition is in part a function of the artists who submit and in part a reflection of the tastes and judgments of the jurors. The 2009 Portland Museum of Art Biennial (April 8 to June 7)looks to be mostly a matter of the latter. From the 970 artists […]
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Ten years ago during our annual summer vacation in Round Pond, Maine, our daughters, 12 and 14, ran down to the little harbor at low tide to roll around in the mud. On a lobster pier above them, diners observed with delight, applauding the reckless abandon of these two teenagers whose laughter echoed across the […]
Red Sox collectibles can demand a premium price, especially in the New England market. In April 2007, Skinner sold a 1955 Ted Williams game-worn jersey for more than $30,000. Even with paper items, prices can soar when rarity, historic moments, or star players are involved. Read more about baseball collectibles Click to view vintage Red […]
The vast majority of artists are never able to make a living from their art, and the fate of even those who do is typically to slip into obscurity after death. If they were any good at all, their work may enjoy a second life on the antique and auction market 50, 75, 100 years […]
There are many benefits to my work, which is, primarily, journalism, a line of work not always thought of in the same moment as redemption, but perhaps the most continually satisfying and enriching part of it is the people that I meet. Often, there is not only inspiration from their works but in their beings. […]
Primo Rockland, Maine primorestaurant.com “Anything. Anything. Anything green,” says Melissa Kelly. “It’s such a relief and a release when things start to come up. We have a good-sized garden and try to grow as much as we can for the restaurant. Sorrel is among the first plants we can use. You feel rebirth. Rejuvenation. It’s […]
Black Trumpet Portsmouth, New Hampshire blacktrumpetbistro.com “I confess that I’m a comfort-food-loving chef, and I celebrate winter’s hearty soups, stews, and braises like nobody’s business,” says Evan Mallett. “Yet that first murmur of spring opens up a world of freshness every year and jump-starts the creative process. That’s not to say that we chefs keep […]
La Morra Brookline, Massachusetts lamorra.com “Oh, man–by the end of winter, it is the toughest time,” says Josh Ziskin. “It’s so hard to write a menu. We stick really close to what’s locally available, and spring takes its time. We don’t put asparagus on until it’s in season, and that can take a while.” But […]
Farmstead, La Laiterie, and Farmstead Lunch Providence, Rhode Island farmsteadinc.com “By the time the first ingredients start poking through, I am so ready,” says Matt Jennings. “After getting through winter, to see food growing again is monumental for the psyche. I think in New England we really do appreciate it more when it comes along. […]
