Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100Honor Your Family with a Work of Art Tony Tirabassi Memorial Counselor Cemetery & Cremation Memorials since 1919 220 Main Street, South Portland (Route 1) Across from Calvary Cemetery, next to Handyman Rental 767-2233 • www.mainememorial.com Mon.-Fri. 8:30am to 4:00pm • Saturday 8:30am - noon • Evenings & Sundays by appointment Maine Memorial Co. Quality Maine Craftsmanship Paul DiMatteo Maine’s only Certified Memorialist With over 93 years experience, our monuments and markers are affordable, locally designed and carved using only the highest quality granite. 773-6511 • conroytullywalker.com 172 State Street, Portland • 1024 Broadway, South Portland Committed to providing valuable and personalized burial, cremation, and prearrangement services. Greater Portland’s Preferred Funeral Homes hungry eye 68 p o r t l a n d monthly magazine Maine,” says Logan Higger, standing be- hind the dazzling butcher counter at The Farm Stand on Ocean Street in South Port- land’s Knightville neighborhood. The Farm Stand is a “produce/butcher/kitchen/deli/ wine” collaboration between Farmer’s Gate butcher shop in Wales, owned by Ben Slay- ton and his wife Erin Cinelli, and Jordan’s Farm in Cape Elizabeth, so there are plen- ty of fresh vegetables, too. If you can’t find something really wonderful to make for dinner here, you just aren’t trying. Even if you don’t cook much, there are prepared soups and stews to take home and heat up. “I apprenticed with a butcher in Bos- ton, and I’ve been here and at the shop in Wales [Maine, near Lewiston] a cou- ple of years,” says Higger. His enthusiasm is catchy as he directs us to the lengthy chalkboard list of sausages of their own recipes, among them a German brat- wurst, Red Belly, Toulouse, Tuscan, An- gry Tuscan, Coco Mole, Buffalo Blue, Hot Chili, and Moroccan. We take home the Viking, which turns out to be a keeper, mild pork with a subtle whisper of clove– it’s a real star with buttered egg noodles. delI deluXe T ry this,” says Polly Wanzer, of- fering a tissue-thin sliver of Rosemary ham from behind the deli counter at the flagship Rosemont Market on Brighton Avenue. It’s delicately herby. “Now try this.” She proffers another pink sliver, this time of Rosemont-Smoked ham. It’s fantastic, redolent of slow smok- ing over coals, made of organic pork from Common Sense Farm in Unity. “People make up their own charcuterie platters at home,” she says, often because they’ve enjoyed them in restaurants. “And they make sandwiches and pizza, or may- be they just want to nibble on some good- quality prosciutto with a glass of wine.” The Rosemont also smokes its own tur- key and bacon. And at the adjacent butcher counter, fresh sausages are displayed next to cuts of natural, hormone-free beef, lamb, pork, and chicken, all from Maine. “Sujuk is probably our most popular sausage,” says butcher Carlos Tirado. “It’s got an Eastern Mediterranean, sort of Ar- menian, flavor profile with fennel, fenu- greek, allspice, cumin, cayenne, and papri- ka.” There’s spiced and smoked tasso ham “for your Cajun jambalayas and dirty rice.”