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 140Youcanget therefromhere. • 200 wooded acres: cozy cottage clusters, 65 acre preserve • Direct access to the Eastern Trail • 850 to 1350 square foot cottages • 7 models and many optional upgrades • Clubhouse, pools and many other amenities • 9 minutes to Dock Square, Kennebunkport • Waterfall, ponds, fountains, gardens, and more • Pricing starts at $219,500 Tours available daily, 10am-4pm; other times by appointment. Call 207-467-7000 or visit capearundelcottages.com. Kennebunkport, Maine 1976 Portland Road, Arundel Maine 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 j u ly / a u g u s t 2 0 1 6 5 3 the name truck’s name come from? “I was on agirls’nightout,andwe’dallhadafewbeers.I wastalkingaboutmydreamofopeningafood truck and one of the girls yelled out, ‘I always knewyouwereamothertrucker!’” Dionne, 32, earned her stripes working in the family sandwich shop Fancy That! in Old Orchard Beach, and in her mother’s res- taurant in Wells. Dionne credits her moth- er for her can-do attitude. “She was a single mother–I saw her do it all alone, with a kid and everything!–so I knew I could make a food truck work for myself. Sometimes it brings 16-hour days, but I think I’m super- woman! I want to do it all by myself.” A brief foray as a Subaru sales rep in 2012 confirmed Dionne’s desire to be her own boss. “I was told it was time I got a real career and a 401K. I gave it a try, but I decid- ed that a ‘grown-up job’ just wasn’t for me!” The Muthah Truckah serves up meaty griddled sandwiches filled with fresh ingre- dients and homemade condiments. Try the signature “Lola,” a real crowd pleaser of roastedturkey,cheddar,arugula,chivemayo, and Dionne’s mouth-watering bacon jam. This trucker has no plans to switch her wheels for brick and mortar anytime soon. “I like the freedom the truck’s given me. It’s something you don’t get when you have an actual restaurant. I’d like to get into jarring myjamsandcondimentsforsaleinthefuture, but right now I just love what I’m doing.” W e never started Fishin’ Ships with sales goals and targets in mind,” say co-owners Ar- vid Brown and Sam Gorelick, both 28. “But we’ve been pleased and surprised by the suc- cess we’ve had.” While the lack of a business plan would almost certainly mean the end of a restaurant, on the food-truck frontier. guts, youthful energy, and innovation can take you far. A successful Kickstarter campaign in 2014 helped the Emerson graduates raise the capital they needed to purchase a truck, and they quickly set about making the dream a reality. The menu is a spin on a classic street- food combo: fish & chips. Brown’s father, a local fisherman of over 25 years, helped to inform and inspire Fishin’ Ships approach to sourcing and using the freshest local sea- food. Forget the greasy British culinary counterpart–these guys take a non-tradi- tional approach to the classic snack, blend- ing exotic flavors inspired by their trav- els abroad. Try one of the smaller servings: meaghan Maurice