The Gardiner Paper Project is intended to start a conversation about public art on the backs the buildings along the east side Water Street.
Life & Culture
Arts, entertainment, food and books news from the Kennebec Journal and Morning Sentinel.
Posted inBusiness, Life & Culture, Local & State, News
Augusta Country Club to celebrate 100th anniversary Thursday
The club opened with a nine-hole course in 1916 and became a full 18-hole course in 1932, after the purchase of an old farm.
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Posted inFood, Restaurant reviews
Dine Out Maine: When you break bread at Tiqa, you’ll sense you’re in good hands
The pan-Mediterranean restaurant in Portland takes risks and mostly they pay off.
Posted inBusiness, Life & Culture, Local & State, News
Skowhegan Drive-In on U.S. 201 to remain open with new digital equipment
A modern projector allows first-run movies to be shown as phasing out of 35 mm film continues.
Posted inColumns, Film, Life & Culture, Lifestyle
Summer blockbusters: Order a large popcorn or rent it later?
Summer means only one thing for film geeks: staying out of the sun and the heat by relaxing into a nice, comfy theater seat.
Posted inLife & Culture, Local & State, News
Waterville Opera House celebrating 114th birthday Thursday
Those involved with the downtown Waterville venue are excited about what the future brings, and new offerings for young people this summer will include an evening of light, sound and art July 2.
Posted inChop-Chop, Food
PR specialists help busy chefs in good times and bad
Their passion for food draws Gillian and Jim Britt to food-related clients who need marketing (and occasional reality checks).
Posted inFood
Bread & Butter: Couple try to keep it sweet while running a food business
For Kate and Steve Shaffer of Black Dinah Chocolatiers, mixing love and commerce isn’t always easy, but they like being in it together.
Posted inFood, Vegan Kitchen
New Portland groups want more vegan fare on menus – and more diners eating it
Through restaurant dinners and potluck parties, V for All and Plant IQ encourage chefs to expand plant-based choices and promote that diet’s health benefits.