These images are part of an exhibit at the Portland Public Library (March 6-31, 2015) entitled “Tiny Giants: Marine microbes revealed on a grand scale.” The photos were taken by scientists at the East Boothbay-based Bigelow Laboratory for Ocean Sciences who explore how marine microbes drive global ocean processes. These tiny, nearly invisible plants and animals provide a foundation for life both in the ocean and on land. They consist of plants—phytoplankton that provide half of the oxygen we breathe, and animals—zooplankton that serve as the source of food for all marine life from fish to whales.
Jonathan Ives spent his childhood exploring the coast with his family in an old Banks dory. While exposed and small, the vessel was incredibly seaworthy.
Rhubarb is a tough perennial; along with some humans, deer and woodchucks don’t eat it. It is one of the first edibles to appear in May, with long red stalks ready for use in desserts and, increasingly, in the 21st century, in savory dishes, too.
In an era of YouTube music videos and dwindling public school arts budgets, Farmington, Maine, teenagers are lining up — and auditioning — to play the jigs and reels heard at 19th century barn dances. Part of the credit goes to a rural tradition of family and friends playing music together. The catalyst, though, is Steve Muise, the orchestra teacher at Mt. Blue High School.
It took some time, but eventually Great Gott became the heart of an island-based business for Claire and Carly Weinberg. Their company, Dulse & Rugosa, uses seaweed and botanicals grown on the island to make skin care products, and has allowed them to make a living in the one place that has always felt like home.
