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Fungus Among Us

2/13, first evidence that mushrooms are developing…

On January 20 of this year I announced my intention to start growing oyster mushrooms using a new non-sterile technique I read about in Fungi Magazine. The technique, perfected by Milton R. Tam of the Puget Sound Mycological Society of Seattle, WA, uses newspaper-based kitty litter and guinea pig chow in which to grow the fungal mycelium of the oyster mushroom. My first batch, started on that date is now doing great and is just a few days away from harvest. I will stretch this blog out a few days so I can give a full report including pictures, yield and cost per lb..

Day three, 2/15/2014

For the first few weeks not much was going on besides the relentless growth of the mycelium through the medium. Think of how soybeans are transformed into tempeh and you get the picture. Gradually the kitty litter turns white with fuzzy growth until almost no more is visible. This happened in a dark closet at less than 70 degrees F. After two weeks I brought the bag out and placed it on the kitchen counter. I waited a week and nothing happened. I looked up pictures on the web of “oyster mushroom primordium” to see if I was missing something. As it turned out, what I was missing was a little more light. The mushrooms need the light to trigger the fruiting process. I switched on a kitchen grow-light and set the timer for 12 hours/day, and that did the trick. Within a few days little white domes appeared in the bags near the holes I had cut. In a matter of hours the domes differentiated into pincushions and each “pin” then grew a cap and started to resemble a tiny mushroom. Each grouping now contains 50 or more individual mushrooms and each bag has about 4 of these groups. They are growing so fast I can almost hear them grow!

Day 4.

Milton Tam’s article said that the primordia would form “5-10 days” after the two week mark, and I was about to give up on day 23, exactly two weeks and 9 days after the start, when the buds first appeared. I have been mixing up bags once a week since the beginning, and I will mix more today. The goal is to have a steady supply; the next week’s bag will start to produce as soon as the previous is done. My big unknown at this point is how long the spawn will last. So far it has lasted almost a month in the fridge. I have attempted to inoculate more grain (wheat), hoping it will outlast the original.

Overall the project is worth doing. With less effort than making a loaf of bread I get a pound of premium mushrooms, although it takes 3-4 weeks. Once you get to the one month mark however, the reward is already sitting on the counter.

Oyster mushrooms are not only tasty, they’re suspected of containing anti-tumor chemicals. One study found they “inhibit growth of colon and breast cancer cells without significant effect on normal cells, and have a potential therapeutic/preventive effect on breast and colon cancer.” (International Journal of Oncology). Oyster mushrooms are rich in protein (up to 30 percent by dry weight), plentiful in B vitamins, have no cholesterol, and have significant levels of the cholesterol-lowering molecule lovastatin — up to 2.8 percent by dry weight (Stamets, 2005, Alarcon, 2003). If that’s not enough they’re anti-bacterial too! The first mushroom-derived antibiotic, pleuromutilin was extracted in the 1950s. This info on health benefits were taken from an article by mushroom guru Paul Stamets here. Paul also stresses that all mushrooms, including oysters, should be thoroughly cooked before eating. I couldn’t agree more; fungi are the chemical factories of the natural world and need to be respected for their niche; their nutritional and medicinal value is unlocked by cooking.

Day 6. Time to harvest!

From mixing up the first bag until harvest took 30 days and yielded one pound. Since each bag took $3.92 in materials, that’s $3.92/lb. I fried up some this morning and had them in an omlet, it was great. Oysters are “al dente” mushrooms, similar to shiitake, not soft and supple like button mushrooms. There is a possibility that the bags will produce a second flush, so I’m leaving them around for a while. I harvested the second bag too but got only 10 ounces. I think this second bag was a little dry, so I’m planning on adding water to all future bags before they bud.

We just had another several inches of snow and spring seems far off, but the kitchen garden is going strong!



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Mushroom Growing Update #1

Here’s a little update on the progress of the fungal network I have induced to grow in my mix of kitty litter and guinea pig food. I have this thing sitting in a cardboard box at room temperature (currently about 68 degrees). The box is to keep light out. It’s been 2 days and I want to see if the oyster mushroom spawn “blazes any substrate like pac man eating dots and ghosts” as one spawn seller has written. My evidence is photographic. Here’s the picture of the bag just after I began.

And here it is today:Note the vigorous growth of the white mycelium. This indicates a successful colonization by the oyster mushroom fungus, since the wrong fuzz would be gray or blue/green. Also, note the condensation of moisture on the top of the bag. This means the process is generating heat. The active breakdown of cellulose is happening, and the reaction is generating heat, moisture and eventually we hope, edible mushrooms! Stay tuned.

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Growing Mushrooms in Maine

Foraging for food is one of my passions. I take to it like others take to hunting or fishing, there’s just something about finding one’s own food that is deeply satisfying. So cultivating mushrooms is a little different; it involves taking found food to the next level. But it’s still fun to produce your own food, especially when that food is….a little strange.


Oyster mushrooms (Pleurotus sp.) are considered the “weeds” of the mycological world. They grow vigorously on a variety of media and are even used to mitigate pollution events. One company sells bags of oyster mushroom spawn for the sole purpose of soaking up and converting spilled oil. I don’t think I’d want to eat those mushrooms. The logical place to start then, is with a mushroom species which is super easy to grow and likely to compete with their prices at the grocery store, if you can find them.

The ubiquitous button mushroom, Agaricus bisporus, and maybe the shiitake are often the only fresh mushrooms available at the grocery store. The Agaricus masquerades in several forms: white button, crimini and portabello, but they’re all the same species. Some other species are available dried, but they’re expensive and often come from eastern Europe, where they’re picked from the woods. We hope they don’t misidentify.  Oysters are just as good and I’m going to find out if I can easily and cheaply grow them at home.

About two years ago my daughter gave me an oyster growing kit and I decided to take the next step. I started out by ordering a bunch of growing bags. These are sterile plastic bags with breather patches to let air, but not other spores in. But I was put off by the methodology involving sterilizing a huge amount of straw. In the third world they do this by adding a chemical, which I didn’t want to do. The other option is to boil or steam the straw, which seemed daunting. I imagined dumping a bale of straw into an old drum and boiling it over a campfire. Then there was the preparation of agar petri dishes, building a sterile hood and all the other bother associated with sterile technique. I had better things to do.

This month my Fungi Magazine came to the rescue. In it was an article by Milton Tam describing in detail how to grow oyster mushrooms without sterile technique. At last I had an easy option! The key to this approach is to use easily available growing materials which are already (reasonably) sterile. The process takes advantage of the rapid growth of the Pleurotus mycelia (underground “roots”) to get ahead of any other colonizers. The growth medium is a combination of newspaper-based kitty litter (no, not used!) and vitamin-enriched alfalfa-based guinea pig food. Both these products, from the pet store, are packaged in sealed plastic bags and are, we assume, reasonably sterile. The kitty litter (the brand mentioned was Purina’s Yesterday’s News, but I got another brand) serves as the cellulose base and the guinea pig food provides a nitrogen source. The procedure is to mix up 4 cups of the newspaper-based kitty litter with 4 cups of dechlorinated tap water and let it sit for 10 minutes until the water is absorbed. Then add 1/3 cup of the guinea pig food and  1/2 to 3/4 cup of mushroom grain spawn and mix well. More on getting the spawn in a minute. The mixture is stuffed into a plastic bag. Cut some small (3/4″) slits in the bag for air and place in a dark, cool area (under 70 degrees if possible) and leave for two weeks. This time of year it’s too cold in the basement but as it warms up that will be the place to grow in.

left to right, growing bag, mixing pot, kitty litter, guinea pig food, grain spawn

After two weeks the mycelium should be visible as a network of fine fibers in the mix, sort of like tempeh. At this point the bag needs to come into the (indirect) light and warmth where it will soon pop out mushrooms from the slits you cut. Some sources say that fruiting is encouraged by placing the bag in the fridge for a day (a “cold shock”), so if I don’t see primordia–the tissue growth that precedes mushrooms–I’ll do that. The expected yield is 8-11 ounces. There will probably be a “second flush” of a few more ounces 10 days after the first. Keep the emerging ‘shrooms moist by spraying with water mist.

All the ingredients mixed up. Now the waiting!

Economics: This is of course a fun hobby, so we shouldn’t think of it as a way to avoid grocery bills, but let’s see the numbers anyway. I spent about $33 on kitty litter and guinea pig food. The grain spawn came from Northwest Mycological Consultants in Corvallis, OR (503.753.8198) and cost $35 delivered to Maine. I got 7 lbs, and if you check around, this is a very good price. They don’t have a website, so you have to call them, and they often don’t answer their phones, so you have to leave your name and hang around for them to call back. So that total so far is $68. The grow bags were about 60 cents each. Check back in a few weeks to see what kind of yield I get so I can translate that $68 into pounds of mushrooms. This first batch, which is a double recipe because my bag is so big, ended up costing $3.86 for the ingredients and the bag. A quick scan of fresh oyster prices on line returned from $7.67 to $20/lb, so if I can get a pound out of this batch I’ll be happy as a mushroom in the rain.

My spawn strain is #497, Pleurotus columbinus, a pearl blue-gray oyster. I plan on mixing up a batch once a week so the mushrooms will be in constant supply. Anyway, that’s the plan! I fear that my spawn supply will outlast my rate of use, i.e., spoil, so stay tuned for the exciting updates.

Beware that some spawn companies specialize in mushrooms which are…shall we say, consciousness altering, (usually sold as mushrooms for “microscopic study”) while others cater strictly to customers interested in edible varieties. Some sell both types, but I feel more comfortable ordering from the edible-only folks.


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Donnell Pond

It’s nice to  have a big, mostly empty recreation area equal in distance to SeaCat’s Rest when compared to wildly popular Acadia National Park. I’m talking about Donnell Pond Public Reserve Land. This is an area of over 14,000 acres of isolated ponds, crystal clear lakes and mountains with panoramic views and the trails to get there. This compares with the 49,600 acres of Acadia, but it’s a guarantee that during the summer at least, the density of visitors there will be a tiny fraction of its big national brother. All this and a mere 22-1/2 miles north and east of here, about the same distance as Acadia NP in the other direction.

The big nature reserve came together with the help of The Nature Conservancy, Maine Coast Heritage Trust, the Land for Maine’s Future Program (which helped to fund more than half the acreage acquired), the Frenchman Bay Conservancy, and private landowners deeply committed to conservation. In the early part of the last century Tunk Lake was a source for ice before refrigeration, and a large estate there belonged to famed Antarctic explore Admiral Richard E. Byrd. It was destroyed by fire in 1989. Now it all belongs to the people of Maine.

One thing which stands out when visitors take the obligatory trip to the top of Acadia’s Cadillac Mountain is a high mountain in the distance called Schoodic Mountain, visible over Bar Island, just to the left of Bar Harbor down below. Just to the right of it is a lesser peak called Black Mountain. Both these peaks are in the Donnell Pond Reserve and both have trails to the top, and as you might guess, both offer a view of Acadia. There are several campsites on Donnell Pond with fire spots, privies and picnic tables. These are available on a first-come-first-serve basis, and you can stay up to 14 days. Donnell Pond is also open to fishing and motor boats. Access to the main camping beach is by a 1/2 mile long foot trail, so if you have heavy items, you may want to use the boat launch site, out of the park’s boundaries.

Looking back at Acadia from Black Mt. A ten mile view.

If we zoom in we can see a cruise ship….

I took the The Black Mountain Cliffs Loop (2.9 miles – allow 2 hours) from the Donnell Pond parking area on September 6 and took a few pictures. The trail is easy to follow but not easy. There are lots of twists and turns, wet stream beds, and an abrupt climb at the end, almost like a giant staircase. I was glad I brought water for the 900 foot climb, and comforted that I had my cell phone, since I encountered no one else. The trip back down was to the Donnell Pond’s (Schoodic) beach. Ironically, there was a busload of schoolkids making a constant racket there, which was a sound beacon guiding me back. I also had my car’s GPS with me which answered some direction questions when it seemed the trail markings were ambiguous. A compass would have worked just as well.

How to get there: Take US Rt. 1 east out of Ellsworth–follow the signs to Campobello Island. Drive about 10 miles to the bridge before Sullivan, then drive another 4-1/2 miles and take a left onto ME 183N. Drive for 4.3 miles and take a left on Schoodic Beach Road, bear left for another 2 miles and you will come to the parking lot.

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Maine’s Chanterelles, Our Best Forest Edible

Page 250 of Mushrooms of the Northeast by George Barron

Morel mushrooms used to be my fungal focus in springtime back in Michigan, but the Maine woods just don’t produce them, so for many years I have tried to find a local substitute. Chanterelles now fill that need. My requirements for a morel replacement are:

  1. Easy to spot in the woods. Chanterelles are yellow-golden and stand out “like stars in the black heavens” on the forest floor.
  2. Easy to tell apart from any toxic look-alike. The closest one is the Jack-O-Lantern, Omphalotus illudens, which grow in

    Jack O’ Lantern

    clusters on buried dying wood. These mushrooms are much larger and the gills are much sharper, Chanterelles have blunt, forked ridges rather than gills. Their similarity is decurrent gills/ridges–they run down the stem.  Also, the Jack-O-Lantern is not a killer– it will just make you wish you were dead.

  3. Good eatin’. Chanterelles are known the world over for their awesome flavor. Why go to the trouble of bushwacking through the Maine woods if the reward is only mediocre? They have a fruity aroma and are a delicate addition to eggs or white wine sauces.
  4. Long season. In this sense they beat morels. Chanterelles fruit from early July (as I write this on July 6, there is a cluster next to my stairway to the shore) to late fall.
  5. They stay put. The chanterelle is in a stable symbiotic relationship with trees wherever it grows, it is not a decayer. That means the fruiting bodies (mushrooms) will pop up at least once a year in the same spot. You will not diminish the huge underground part of the chanterelle (mycelium) by picking the mushrooms.
  6. Slow growing. Here’s another way they beat morels. You can leave tiny chanterelles alone and come back in a week and they will be much bigger. Don’t try that with most other ‘shrooms. Bugs don’t like them, but watch out for slugs. We all know here in Maine slugs are at the top, the bottom and everywhere else on the food chain.

The best way to become comfortable with picking wild mushrooms is to take it slow and stick to easily identified species. Get a few good identification books specific to your area (NOT just the internet, do NOT rely on search engine pictures) like George Barron’s Mushrooms of Northeast North America, The National Audubon Society’s Field Guide to Mushrooms or Maine’s own Dave Spahr’s Edible and Medicinal Mushrooms of New England and Eastern Canada. Find an expert in the locality who gathers edible mushrooms if possible or join a mushroom club like our Maine Mycological Association. If you’re pretty sure you have an edible mushroom (other people say 100% sure, but are we ever really?) then begin by eating a very small, cooked portion (never eat raw mushrooms from the wild) and waiting to see if you get an adverse reaction, at least 24 hours. Now comes the fun part: You now have found an edible mushroom and you have taken photos and recorded the date and place. Now all you have to do is check the same spot next year or in the case of chanterelles, every week or so until late fall. With a few more species you’re well on your way to becoming a Maine fungal gourmet.

Sadly, the only way most of us have access to chanterelles is by buying dried ones in little bags at outrageous prices from the grocery store. Here’s the sad part: unlike the king bolete (porcini, steinpilz), chanterelles don’t dry well. Their delicate flavor is lost unlike stronger flavored mushrooms. You might as well not bother. However, some grind the dried ones into powder and use it to flavor sauces, but do that with your own harvest, not with store-bought.

I hope someday to have guests from Italy or Poland whose favorite activity is to hit the woods and look for mushrooms. I remember when the first Russian fishermen came ashore in the late 1980s everyone assumed they’d go to the bars or retail outlets, instead they took to the woods, looking for mushrooms. I could learn from those folks.

Fiddleheads, clams, chanterelles, lobsters, wild blueberries…don’t miss a taste of Maine on your vacation. If only there were a good way to prepare slugs!

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Our County goes Green

Hancock County, Maine, containing Bar Harbor and Lamoine just got a lot greener. According to census figures we have 23,300 households. Eighteen thousand, or 77% of those household’s electricity needs are now matched by the new 34 megawatt Bull Hill Wind Project just 30 miles away from SeaCat’s Rest, atop 600 foot Bull Hill. Of course, the power is fed into the grid so the power goes everywhere, but it still means Hancock County is now a significant energy producer. It only happens when the wind blows, but the engineers at First Wind have done their research and picked a site where there is dependable wind. The success of a wind site can be expressed as the capacity factor, the percentage of rated output that an array produces over time. It’s too soon to know Bull Hill’s, but another First Wind array in Maine, Mars Hill, has achieved 35% according to here.

The substation where voltage is matched to the grid.

On the fourteenth of November, 2012 I traveled to Bull Hill to see this project for myself. It’s a little remote and requires driving over gravel roads for a while, but the site is accessible to all and I recommend that everyone take a look. The land is owned by H. C. Haynes Inc, a timber company and leased to First Wind. Haynes has a policy of allowing access to its lands for recreational purposes, and so the extensive roads servicing the installation are available for visitors at any time. Standing under a 300 foot tower with slowly spinning 150 foot blades is an awesome experience.  Seeing nineteen of them spinning together is humbling. Actually, seeing all nineteen at once is not easy, since each tower is about 1500 feet away from its closest neighbor.

The blades above my head spun at about 12 RPM, a blade swishing by about every 2 seconds at 128 miles per hour at the tip.  I wanted to ask someone what the turbine’s output was at that speed and soon after I was speaking with a young First Wind worker at the facility’s substation who was kind enough to answer my questions. At 12 RPM he said, the generation was “at rated output” or about 1.8 megawatts. The wind was not that strong on the ground, about 12 MPH here at home, so I was surprised to hear that. The young man, who decided not to have his name mentioned, explained that the site is chosen after several years of monitoring wind speeds and that the model of the turbine is chosen to match the wind resource. The Vesta V100-1.8 MW is a model fitted to lower wind speed sites, reaching rated output at 27 miles per hour. I don’t think the wind was that strong even 300 feet up. At 15 miles per hour the output is 600 kilowatts.

Investment in a wind installation is not a casual affair. Not only does the local population have to be on board ($340,000 per year in taxes and community benefit payments helps), but the project needs to be near an existing power grid so that the overall project cost can be kept reasonable. And then the wind too. Being on top of a hill is a big help. There are other, windier sites in Hancock County, but many are close to the coast and off limits for aesthetic and political reasons. Finally, the young man reported that most people don’t realize that the new wind economy has already pumped a billion dollars into the Maine economy.

The Bull Hill project in some ways resembles a housing development in that there are winding streets and flattened build sites with good drainage and planted grass.  All the power from the turbines goes through buried conduits, so like a fancy development there are no wires overhead. Each turbine sends out its maximum 1.8 megawatt at 34,500 volts. It joins with the output of other turbines and heads to the substation, all underground. At the substation the collected power is boosted to 115,000 volts and joins the grid. The substation is staffed 24 hours a day and so the facility is an ongoing employer, keeping watch of the 19 turbines. I asked about the maintenance of the turbines, specifically if the three hundred foot climb was by ladder. The answer was yes, but there is a “power assist” which is basically a lifting cable clipped onto a harness which makes the climb a little less tiring. I would hate to get to the top and realize I forgot my wrench. Tasks at the top include greasing the gearbox, tightening bolts and checking power connections and output. I was hoping to get an invitation to the top but it was not to be. It’s probably a good thing, I’m not crazy about heights.

Wind power is still controversial. Some people hate the way turbines look and others object because they are supposed to kill bats and birds. Still others claim they are an unreliable and expensive source of power.  I like the way they look and hope the source proves to be viable. I am no expert when it comes to giving an intelligent assessment of this power source, but when I look at those big turbines I know there is wind energy being converted to electricity and I see no smoke. As someone who lives 15 feet above high tide, I need to make sure the Greenland ice sheet doesn’t melt, and it’s certain that humans producing CO2 are not helping. That’s my opinion!

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Mushrooms on the Maine Coast

Chicken of the Woods

September and October are great months for learning about and foraging for fungi here in Maine. These past few weeks have been especially fruitful for us, as our freezer is filled with several varieties. My first breakthrough was on September 29, when I found this sulfur shelf, also called Chicken of the Woods, or Laetiporus sulphureus, growing on a dying oak tree.

I am timid about eating wild fungi. I decided to avoid gilled mushrooms because the really toxic killers all have gills. That leaves quite a few edible choices, and a few which can cause gastric upset, but not death. Someday I will be confident enough to pick and eat gilled species, but not now. Each one of my finds were tried with the expectation that they would make me a little sick, (not yet) so small portions and thorough cooking are a must!

The Chicken of the Woods is indeed similar to chicken, with a slightly stringy texture similar to breast meat, but with a mushroomy flavor. It holds up well in stews or sauces and is a great vegetarian alternative. The trick is to use the outer portions and cut around the bug intrusions.

Hydnum repandum, the Hedgehog Mushroom

Another easy target is the hedgehog mushroom, or Hydnum repandum. These look like crusty bread on top but have teeth or tiny icicles under the caps. A cluster of them on the forest floor can be enough for several meals. They taste like portobello. I found this one on October 5th.

On October 6, a foray was scheduled by the Maine Mycological Association at the Pineland Farms in New Gloucester, ME.

Entoloma abotivum

I jumped at the chance to mingle with people who knew mushrooms and didn’t mind the three hour drive. But before I went I found some strange white blobs growing along a dead spruce root on my own property. I remembered a picture in one of my books describing them as aborted entolomas but I thought I would take one along to make sure.

Anything which looks like a blob should be sliced in half to make sure it’s not a deadly Amanita

Armillaria mellea

button, in which case the structure of an embryonic mushroom will be seen. The aborted Entoloma results from the parasitizing of one species by another resulting in sterile growth, but the result is delicious. The other cool thing is that it can be found in large quantities. My harvest was close to five pounds. It has become a favorite!

At the foray I paired up with Dr. Lawrence Leonard, and he conveyed some valuable advice. He taught me to always get a spore print and to look for one under the mushroom in its original spot, on a leaf or another mushroom. He also identified the Honey mushroom, Armillaria mellea, another important edible, and a gilled mushroom. It’s pretty easy to recognize by its prominent annular ring, white spore print from brown gills and clustering habit on wood.

At the end of the foray everybody’s finds were arranged on long tables. I took some photos of some other important edibles. Hen of the Woods, Grifola frondosa is one I wish I had found. It’s similar to the Chicken of the Woods in that it grows under dying oaks, and is very easy to identify. Also easy is the Cauliflower mushroom, Sparassis crispa. Sadly, I can’t report on how either of these taste. Maybe next year.

Grifola frondosa, Hen of the Woods

Sparassis crispa, the Cauliflower Mushroom

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Fall in Acadia and Shameless Promotion

SeaCat’s Rest, our modest but beautiful oceanside suite has some fall vacancies. For the after-labor-day reduced rate of $750/week we have available September 8-15 and September 22 to October 12. It always amazes me how we can be so chock-a-block full for July and August and then the perfectly good months of September and October are hardly booked.  I know the kids are back in school, but at least half of our guests are kidless.

Fall is the season of color. Not only from the trees, but also from the lowered sun angle bouncing light off water, rocks and trees. It’s gorgeous! Everything is still open but the crowds are reduced. Here are some of the things going on:

Bar Harbor Fashion Night Out;  September 6, 2012.  Join the fabulous Second Annual Bar Harbor’s Downtown Fashion Night Out 2012. Started in New York City in 2009, Fashion Night Out now happens in 1600 cities worldwide including Bar Harbor! Website:

The 14th Annual MDI Garlic Festival; September 8, 2012, 11am to 5pm at Smugglers Den Campground. More info about this fun local harvest and food fest at

The 10th Annual Medieval Tournament at Fort Knox;  September 8, 10 AM to 4 PM. Knights will have armored combat, medieval music played, arts and science displays will be on hand and an archery demonstration will take place. Regular Fort admission and a $5 event donation per vehicle requested.

Acadia Night Sky Festival;  September 13, 2012 – September 17, 2012. a community celebration to promote the protection and enjoyment of Downeast & Acadia’s stellar night sky as a valuable natural resource through education, science and the arts. Visit for a complete list of events.

Art in the Park;  September 22, 2012 – September 23, 2012 Painters, photographers and sculptors will display and sell their original works on the Village Green at the corner of Main & Mt. Desert Streets. Rain or shine.

Hawk Watch; Acadia National Park —Visitors can join park rangers in identifying hawks that migrate south over the summit of Cadillac Mountain here beginning on Aug. 19. On average, 2,500 raptors are counted each year. Weather permitting, the hawk watch takes place from 9 a.m. to 2 p.m. near the end of the North Ridge Trail, which is about 200 yards from the summit. Hawk Watch runs through Oct. 9. For more information, call Angi Johnston at 288-8810.

Cranberry Picking; Oct 1-20. This is my own addition. We can show you where to go and lend you the kayaks (sorry, guests only) for all the wild cranberries you can pick, subject to a good crop and good timing.  Read about it here.

And finally the best for last:

The 17th Acadia’s Oktoberfest on October 6 and the 3rd Wine & Cheese Festival on October 5. The Brewfest has been noted as “one of the spots not to miss” and one of the “top ten festivals in New England” by the national RV Magazine and New England brewery magazines. One of the largest and most popular Festivals in Maine the 2009 attendance was 4000.

Medieval Tournament

While I’m at it I might as well give a shout out to all my friends and relatives (you know who you are) to claim their free Maine fall lodgings before one of the twelve or so people who read this page makes a reservation. As for you twelve who might possibly consider a fall visit to Acadia, now you have no excuse not to.

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Small Reach Regatta 2012, Lamoine, ME

Our guests at SeaCat’s Rest sailed this elegant yawl.

Paradise was oozing from the sea and sky for the 2012 Small Reach Regatta at the Lamoine State Park. Our electric lobster boat Eleccentricity was invited to tag along on Saturday, July 21 for the day’s trip to Bean Island. Bean Island is wedged between Hancock Point and Sorrento, about 6 miles due north of Bar Harbor. The day started with little wind, a problem for the majority of participants since they had sailboats. But by 9:30 or 10:00 the wind had freshened to the extent that sailing was possible and even exciting.

We counted 30 boats under sail and a few more rowed. I felt like I was surrounded by butterflies. We kept Eleccentricity at about 4 mph with occasional bursts to get out of the way of a tack and kept up with the fleet just fine. Time commitments  prevented us from going all the way to Bean Island so after rounding the bottom of Lamoine we turned around and headed back. Sadly, this is the last year for the near future that Lamoine State Park will be the venue for the Small Reach Regatta. We will miss it! Happy to meet, sorry to part.

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Theater Season on the Downeast Maine Coast

from wikipedia

Here it is November. The days are short, the visitors are gone and attention turns to the indoors. Good thing, since the woods are filled with orange men with guns. This part of Maine has more than a nose-to-the-grindstone aspect. We like to enjoy more than the normal dose of music and theater, probably due to our 150 year association with summer and retired people of the eastern seaboard.

This weekend, November 18-20, 2011 we have a choice of Elton John and Tim Rice’s Aida at Ellsworth High School,  Andrew Lloyd Webber’s Cats at MDI High School and Oscar Wilde’s The Importance of Being Earnest at The Grand. Those wishing to drive a little farther could take in Footloose at Bucksport High School,  The Phantom Tollbooth at the Deer Isle Stonington Elementary School  or The Nutcracker at UM Machias.

"Earnest" partial cast: Leslie Michaud as Gwendolyn, Veronica Young as Lady Bracknell, Greg Mihalik as Jack, Melissa Burkart as Cecily and Zachary Robbins as Algernon.

Oscar Wilde, from wikipedia

Since I am not generally a fan of musicals, my pick for the evening was  The Importance of Being Earnest. I recently watched the 1952 film version and enjoyed it. I’m not claiming I was able to keep track of every plot twist and turn, but I like watching a movie which does not rely on color, scenery and special effects to keep my attention. The play was called by Wilde “a trivial comedy for serious people” and was his last comedy before being jailed and then exiled for “gross indecency”– homosexuality. This production, by a collection of local talent, was a reading only, meaning the actors read their parts from scripts they were holding. But this didn’t diminishing the effect, since the costumes, accents and delivery were pro. Although only a one-night event, the play promises to return in the spring with a full-blown production.

Memorable as Lady Bracknell, the elderly guardian of Gwendolyn Fairfax and all that is proper, was Veronica Young:

To lose one parent, Mr. Worthing, may be regarded as a misfortune. To lose both looks like carelessness.

I do not approve of anything that tampers with natural ignorance. Ignorance is like a delicate, exotic fruit. Touch it, and the bloom is gone. The whole theory of modern education is radically unsound. Fortunately in England, at any rate, education produces no effect whatsoever. If it did it would prove a serious threat to the upper classes, and probably lead to acts of violence in Grosvenor Square.

The play is a farce about stuffy Victorian social conventions and how to employ clever avoidance strategies, and ultimately how those strategies backfire.  But you want the underdogs to win and in the end, they do; with witty dialog. The play was first performed in 1895. I can’t wait for the spring production.

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