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 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116 Page 117 Page 118 Page 119 Page 120 Page 121 Page 122 Page 123 Page 124 Page 125 Page 126 Page 127 Page 128 Page 129 Page 130 Page 131 Page 132 Page 133 Page 134 Page 135 Page 136 Page 137 Page 138 Page 139 Page 140MaineClassics J u ly / A u g u s t 2 0 1 6 2 1 Clockwise from top left: courtesy Baxter’s; Jamie Wilson; something new photography; amelia connolly; courtesy photo; map by sean kruger; melissa textor/ bite of maine Spot Sweet Happy Hour Flower Maine Hacks II Baxter’sEssentials,tuckedawayatthebottomofBrackett Street next to Omi’s Coffee shop, is a hidden treat for all those with a secret sweet tooth. Inspired by a visit to a sweet- shop in Berlin, Anne Nanovic uses antique rollers from the 1800s and natural spices and herbs to create traditional arti- sanal hard candies. “It’s a very labor-intensive process, so peo- pledon’tdoitanymore.Nowadays,everythingischocolateor butterscotch.Iwantedsomemoresophisticated,adultflavors.” Tryblackteaandlemon,orthemoreadventurouslimeandja- lapenocandies,$7.75forathree-ouncejar. Just as we were hot off the press with Summerguide, The Virginian Pilot published their own version of our Maine Hacks guide, featuring a food truck offering classic Vaca- tionland fare from Virginia Beach. Reviewer Steve Attenweiler, a native Mainer, knows good seafood: “The quickest way to spot a fraud is when they offer you fried clam strips that reek of overprocess- ing and sadness,” Attenweiler rightly declares. Thank- fully, A Bite of Maine owner Melissa Textor is no mere pretender. Hailing from Frenchville, Textor’s parents own Herb’s Seafood market in Kennebunk. “I was missing my lobster rolls, clams, and haddock! They’re my favorite foods, and I wanted to bring that to Virginia. We have so many transplanted New Englanders here, you can’t even imagine!” The last time we spoke to Pat Gallant, 65, she’d recently broken the U.S. record as the Oldest Woman to swim the English Channel, tackling adverse conditions and seal carcasses along the way. Not one to rest on her laurels, Pat has set her sights setonaworldtitle:OldestWomantoswimtheNorthChannel(21milesfromNorth- ern Ireland to Scotland). “I’mdoingtheOceanSevenChallenge,sevenoftheworld’shardestswims.SofarI’ve completed already completed the Catalina Challenge, the Strait of Gibraltar, the Tsuga- ru Strait, and the English Channel. The North Channelisnumberfive,andit’snotoriouslythe hardest. I’ve attempted the crossing twice be- fore.Lasttimetheweatherconditionsweretoo dangerous. On my first attempt I was within a mile of the shore and my record finish when the tide turnedandsweptaschoolof lion’s mane jellyfish into my path. I had over a thousand stingscoveringmybody!” This summer, Pat’s hop- ingthirdtime’sthecharm. Give your happy hour a botanical twist with Sawyer & Co. florists on Congress Street. They provide bottomless booze and an array of hors d’oeuvres to accompany a hands-on lesson in the art of flower arranging. “It’s not really about learning how to be a professional florist–it’s just fun!” says owner Samantha Emery. Happy [flower] hour is every secondWednesday at 6 p.m.$65 per person. In the Deep Blue Sea