SOLON & BEYOND: Dead River not given its due

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by Marilyn Rogers-Bull & Percy
grams29@tds.net
Solon, Maine 04979

Good morning, my friends. Don’t worry, be happy!

Since I didn’t have any recent news, I decided to write about way Beyond with this poem written by a person who lived up in the Dead River area, about the flooding of Flagstaff and Dead River. It is taken from an Old clipping entitled Today’s Poem called Spirit of Dead River.

Beneath Mt. Bigelow’s lofty peak There lies a peaceful valley Dead River is the name of which I speak Tho it’s mentioned in news just rarely. Along the winding river and road have been the homes of many who lived and toiled under a heavy load while trying to save a penny. Around this spot, fond memories cling of days and events long past….. But unlike many another nice thing, They were too good to last. Years ago, they began to say( Thus spilling the word around) That there might be a dam some day to flood out all this ground. And so these Dead River folks have had to live and toil while thinking about and jokes of being driven from their soil. The day is surely drawing nigh when this valley will be no more; To old landmarks we must say goodbye—As we settle on another shore. From all the news you’ve heard and read by talk and radio or press It seems to be mostly Flagstaff that is suffering any distress. It’s just as hard and just as sad for Dead River folks to leave as those who live in Flagstaff; We all have cause to grieve. Of everything held dear to us we count our Flagstaff friends tho leaving them will be hard, we must. As each heart with sadness bends. Mt. Bigelow will still hold sway after the man-made lake has filled It’s lofty peak in majestic way will keep people thrilled. Wouldn’t “Mt. Bigelow Lake” be an appropriate name or maybe “Dead River Lake” in this land of fish and game? Dead River valley will hold and make the man-made body of water yet they want to call it Flagstaff Lake. Do you think they really oughtter?

The ancient clipping states that Elfred Russell wrote the above poem. I would really like to know how many of you would agree with his choice. As I remember, he was quite old when he wrote the poem, so I don’t believe he could still be alive (although I am living proof that people born up in that neck of the woods live a long time!).

He is right, Dead River folks and their feelings about the whole episode of driving us from our homes and land has not been mentioned as much as Flagstaff, and I apologize! The whole of those last days living up there with all the fires surrounding us, and knowing we had to find homes elsewhere was very upsetting to say the least! No one can know unless they have experienced it.

Another one of my saved clippings tells more about the beginning of the dam in Dead River. Preliminary work, including road building and clearing of timberland, was in progress today on the giant Dead River water storage project, Central Maine Power Company President William F. Wyman, said.

The W. H. Hinman Company, of North Anson, is building a road from The Stratton-Dead River road to the spot at Long Falls where the major dam will be built.

Actual construction of the dam will not begin before 1949, Wyman said. The $4,800,000 dam will create a new lake near to and larger than the big lakes in the Rangeley chain, and will provide another fishing area for New England sportsmen.

And so for Percy’s memoir: I don’t say embrace trouble. That’s as bad as treating it as an enemy. But I do say meet it as a friend, for you’ll see a lot of it and had better be on speaking terms with it.

GARDEN WORKS: Pickles anyone? Nothing beats old-fashioned pickles

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Mmmm… Homemade pickles!

Emily Catesby Emily Cates

Pickles are a fabulous way of capturing the essence of the late-summer harvest and preserving it for culinary enjoyment well after the season is over. In times past, pickled vegetables were an important staple for many cultures. Without the use of modern canning equipment, pickling was done the old fashioned way by lacto-fermentation. Even today, the art and traditions of preparing these delicious foods this way has continued in many ethnic groups and in families who prefer this method.

Most folks today are only familiar with pickles that are canned with vinegar and sugar. Unless we have Old-World grandparents who kept a crock full of fermenting vegetables in the cellar, the concept of lacto-fermentation may be foreign to us. What exactly is lacto-fermentation? In its simplest form, it is a process of utilizing the culture of lactobacilli to create an acidic environment in which the food ferments and is preserved. Bacteria which cause spoilage are unable to proliferate in the lactic acid and in the presence of acid-loving bacteria.

A similar process is used to make other foods that are familiar to us, such as yogurt, vinegar, and sourdough bread. Pickling cucumbers, sauerkraut cabbage, and dilly beans are well-known pickling vegetables, but did you know almost every vegetable can be pickled? And did you know that in some places like Scandinavia and the Arctic Circle, foods we might not associate with or recommend being pickled, like meat and fish, are fermented? If you would like to read in depth about lacto-fermentation and try some incredible recipes, the books I have found most helpful are Wild Fermentation by Sandor Ellix Katz, and Nourishing Traditions by Sally Fallon. There are occasionally lacto-fermenting workshops at MOFGA to help learn the art hands-on. Dive in and get cultured!

So why bother going through the trouble of making old fashioned pickles? One taste is all you need to be convinced. Of course, if you are pregnant and are having a pickle-craving phase, these really hit the spot. And in addition to their excelling culinary qualities, lacto-fermented vegetables are loaded with beneficial microorganisms and nutrients unlocked by the fermentation process. These pickles may help with digestion and provide valuable enzymes missing in modern diets. Like a mad scientist, the pickle-maker experiences the awe and wonder of seeing vegetables, water, and salt being transformed into a bubbling elixir of life. Partaking of these deliciously transformed vegetables releases feelings of joy and satisfaction of having perpetuated a rare and ancient art of food preservation. Still weary of trying this at home? Here are some hints: Next time you are at the natural food store pick up a jar of “Real Pickles” and see if you like them. Reserve the liquid to pour into the crock if you start a batch of homemade pickles. This gives the microorganisms a jump-start and helps to ensure a better chance of pickling success. A handful of grape leaves will keep the pickles nice and crunchy, whether you make them the modern or old fashioned way. And don’t forget to add fresh garden herbs to make an especially memorable batch.

The equipment to make pickles is surprisingly simple. The fermentation vessel can be a crock, a clean food-grade plastic pail, glass canning jars, or anything similar. There is no need for expensive equipment, though brand-new crocks can be obtained from outfits such as Lehman’s at a premium price. My vessel of choice for pickling is the removable crock from a slow-cooker. They are oftentimes in abundance when the cooker part no longer works and the whole unit is discarded. Then the crock part is the best part! Look for these at lawn sales, thrift shops, and even the swap shed at the dump. Friends and family are always eager to get rid of spare and no longer useful crock pots, and I am happy to oblige. Antique crocks that your grandparents used are not advisable, since they may contain lead. So, to be safe, stick with newer vessels. And make sure all equipment is clean and veggies are sound, fresh, washed, and scrubbed.

There are different versions of lacto-fermenting vegetables, some perhaps better than the ones I have experience with, though the following basic method has been successful for me. Don’t be afraid to experiment with what works for you with materials you have on hand. Fresh vegetables are placed whole or in pieces into a crock, mixed with a ratio of 3 tablespoons for every 5 lb veggies with non-iodized sea or pickling salt, and covered with pure, un-chlorinated water and cheesecloth. The cheesecloth and veggies are weighted under the water with a heavy dish or some kind of weight, and covered tightly around the top rim of the crock with another cheesecloth or lid to keep out dust and insects. If you use a lid, make sure it’s not airtight so that the fermentation gasses have room to escape. The crock is placed at room temperature during the initial, most active phase of fermentation, and then moved to a cool but not freezing place for long-term storage. Try tasting the pickles after three days if the room temperature was above 75-80 degrees, a while longer if it was cooler. Successful pickles will be zesty and have a bite to them. To save crock space, I remove pickles from the crock that taste nice and tangy and which are fermented. I place them into clean, wide-mouthed quart canning jars, cover them with brine, and store them in the fridge, checking the batches occasionally. A well-preserved batch can last for months and sometimes years.

Nature does most of the work, but it is important to check on the crock daily while fermentation is vigorous. Sometimes a batch will really get going and overflow the crock, so be prepared just in case this happens. If a film forms on the top, simply skim it off by lifting the cheesecloth from out of the brine. Rinse the cheesecloth thoroughly, and then return to the crock. If the batch goes bad, you will know. Oh my, will you ever, and your neighbors, too! Compare your batch to the lacto-fermented pickles from the natural food store if you are unsure of the success of a batch. Surface mold will not affect what is under the brine, but a batch that went bad is unmistakably foul. As long as the ph of the crock’s contents is acidic, harmful and spoiling bacteria are not supposed to grow. If ever in doubt, send a questionable batch to the compost. It makes sense to pickle in small batches so if you get a bad one, only a part of the hard-earned harvest will be discarded. Keeping records will help to determine what is behind success or failure.

Making old-fashioned pickles, along with winemaking and cheese-making, is truly an art. If the first time is less than successful, don’t give up! When you succeed and master this art, you and your family will enjoy a delicious and healthful delicacy that one can really take pride in making.

GROWING YOUR BUSINESS: Making your small business outstanding!

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Growing your businessby Dan Beaulieu
Business consultant

When running your own business, no matter what size, it is important to find ways to make your business stand out. This is especially true when your business involves working at your customers’ homes.

When it comes to being special and outstanding it’s important to remember that the devil is in the details. It’s the small things that are going to make your company special to your customers, make them remember you, and use you again and, best of all, refer you to other potential customers.

Here are six simple things you can do to make your company outstanding:

  • Look professional: No matter what your business is, when you are going to people’s homes you have to look professional. Providing company shirts, for example. Make sure that your equipment is well-maintained and up to date. Make sure your vehicles are always clean and bearing your company’s name on the doors. It will make your look professional and, most important, serious about what you do.
  • Respect the customer’s property: If you are going into the house, make sure your shoes are clean, wear shoe covers, for example, this goes a long way to assuring your customers that you are a true professional. If you are working outside, don’t leave your tools all over the place and most importantly don’t be blasting music loud enough to be bothering not only your customer but the entire neighborhood as well.
  • Always be courteous and make sure the rest of your team is as well. You might think this is a given, but it’s not always the case. I have witnessed incidents where people were loud, or rude or, worst of all in one case, where a small business actually got into an argument with the customer! Always be impeccably polite. This puts the customer at ease and makes them comfortable enough with you to keep you coming back.
  • Listen. listening is one of the most important characteristics of any great customer relationship. Listen very carefully to what you customer wants you to do. Make sure you actually hear what the customer wants. And then repeat it back to the customer to make sure you are both on the same page. In some cases, it will not hurt to actually write it down in front of the customer. These are your instructions and you will be judged on how well you fully followed those instructions.
  • Clean up after yourself. No matter what your service, always leave the property as you found it, or even better than you found it. This will be very impressive to your customers and keep them coming back.
  • Provide the extras: Offer to do more than the service you were contracted to do. Notice things that you can do for your customer. If you are there to mow the grass and you see a shrub that needs trimming and shaping, do it without being asked, if you notice that the driveway needs sweeping, do that. It’s those little things that the customer will remember about you. Make sure you “get caught” performing those extra tasks. It pays off in the end, and also can lead to more business.

And one more…follow up. Within 24 hours of completing your job contact the customer to make sure that he is fully satisfied. This will not only make a very good impression on the customer, but it will also be a good opportunity to ask for more business, or, better yet, a referral. And that’s a great way to grow your business.

Dan Beaulieu has owned his own business consulting firm since 1995, during that time he has helped hundreds of companies all over the world with their sales growth challenges and issues. Originally from Maine he returned a few years ago and is ready and willing to help his fellow Mainers start and grow their business. He can be reached at 07-649-0879 or at danbbeaulieu@aol.com.

THE MONEY MINUTE: Attention retirees! Will you outlive your money?

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by Jac M. Arbour CFP®, ChFC®
President, J.M. Arbour Wealth Management

What is your largest concern about retirement? According to the Wall Street Journal, the number one fear/concern of a retiree is outliving his or her money (the second is requiring Long Term Care due to chronic illness). I have to admit, I understand both of these concerns.

According to most sources available to us today, the average amount of money a retiree has in investable assets the day he or she walks into retirement, is approximately $126,000. It is also estimated that someone retiring today will live an average of twenty five years in retirement. Couple these stats with the uncertainty one can experience in the form of market returns and it is no wonder why people are concerned about how long their money will last. So, what do you do?

In my opinion, the first thing you need to do is run the numbers and do the math. We must run our households like a business and know exactly how much is coming in and how much is going out each month. Second, take a hard look at upcoming capital expenditures and any potential changes in monthly cash flow. The idea here is to derive an accurate number as to how much money will be needed from investable assets in order to pay the bills. The smaller the amount needed, the longer your money will most likely last.

Some people have the ability to tolerate market risk and can stomach some losses when they occur. The contrary is also true. Some households cannot afford to lose five or ten percent of their account balances, never mind thirty-eight percent (which the S&P500 lost in 2008) in a single year.

What is more important to you at this point in your life: Return on Investment or … Reliability of Income? Maybe, just maybe, it is a combination of the two.

Call your advisor and ask questions that directly address your concerns. Determine your probability of success with regard to how long your money should last based on factors such as its current investment allocation and your annual withdrawal rate. Determine which safeguards should be considered and most important, which should be implemented.

Here is what I promise: When you have a clear idea about where it is you are going, it is more likely you will reach that destination.

See you all next month.

Jac Arbour CFP®, ChFC®

Jac Arbour is the President of J.M. Arbour Wealth Management and can be reached at 207-248-6767.
nvestment advisory services are offered through Foundations Investment Advisors, LLC, an SEC registered investment adviser.

FOR YOUR HEALTH: The American Dream All Over The World

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(NAPSI)—Most people know someone who has dreamed of leaving the rigidity of a 9 to 5 job to pursue the flexibility of entrepreneurship. The majority don’t pursue that avenue, and the reasons vary, including financial obligations, time constraints, or fear of the unknown.

In fact, two in five Americans dream about the day they can tell their boss they quit, but it’s not necessarily because they hate their job—instead, it’s because 67 percent have dreams of being an entrepreneur, according to new research commissioned by Herbalife Nutrition.

And people really do feel their ideas can change the world—results show that, of those who aspire to open a business, 68 percent believe their idea would be revolutionary for the industry.

People often associate entrepreneurship with “The American Dream,” but according to the research that surveyed 23,500 respondents—spanning 24 countries and including 2,000 Americans—looking at the entrepreneurship dreams of people around the globe, as well as their motivations and the challenges, the entrepreneurial dream is shared globally.

“Starting a business from the ground up can be daunting but the opportunity to pursue your own passion can be a liberating and exciting experience,” said John DeSimone, co-president and Chief Strategic Officer, Herbalife Nutrition.

The International Survey

Across the globe, 64 percent of respondents cited their top reason to start a business was to follow a passion. For Americans, this was followed by becoming their own boss (59 percent), supporting their family (51 percent) and wanting to solve a problem/improve the world (36 percent).

The survey found that 52 percent of aspiring American entrepreneurs have already taken steps to open their business. But that doesn’t mean there’s an easy road in front of them: With all the barriers business owners face, 81 percent of Americans interested in starting a business feel overwhelmed by the prospect.

And 76 percent feel they may never have the opportunity to follow their dream, compared to 69 percent globally. Interestingly enough, 67 percent of Americans believe women face different challenges than men when it comes to opening a business, including “defying social expectations, dealing with limited access to funding and struggling to be taken seriously.”

The biggest barrier to entrepreneurship across the globe was found to be the initial cost of opening a business (65 percent). To finance the initial costs, Americans say they would use their own money (67 percent), followed by investors (36 percent) and money from family (34 percent).

Where Is the Opportunity?

As the gig economy explodes, more and more people are picking up a side gig to supplement their income, and that often involves selling products. As it stands, the side gig looks to be set to spread widely among all generations, perhaps becoming key income support for everyone from twenty-somethings to those who have supposedly long retired.

In fact, about a quarter of all Americans—that’s 81 million people—participate in the sharing economy, according to the Pew Research Center. Of that, a record 18.6 million Americans now make a living or supplement their income with direct sales, according to the latest data available from the Direct Selling Association.

As a result of the flexibility afforded by the gig economy, direct selling is proving to be an increasingly appealing option for people in search of the entrepreneurial opportunity of making part-time or full-time income. Direct selling is an industry that has always championed the power of free enterprise and a flexible, entrepreneurial approach to work. Now, more than ever, American innovation and dynamic change have pushed this important model to the forefront of the collective economic future.

I’m Just Curious: Crazy September holidays

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by Debbie Walker

Once again it is time to see what other holidays are in September, other than just Labor Day weekend. I hope something here makes you smile.

Sept 2, Labor Day: We celebrate “the working man/woman’s holiday.” It is also considered by most as the end of summer. (In Florida when I managed a swimming pool in a retirement community the patrons seemed to also swim at a northern schedule.)

2nd again: This is the day of the signing of Japan’s surrender that ended World War ll. Please honor all our veterans each day, not just on the military holidays.

9/5: Be Late For Something Day: To celebrate this holiday all you have to do is be late for anything except dinner!

9/6: Fight Procrastination Day: The theme for today is, “Never put off until tomorrow, what you can do today!” (You must have known you would pay for the Be Late Day!)

9/11: Make Your Bed Day: If you make your bed every day, today you would not make it. For those who don’t make their bed every day, today is your day to make the bed. You might even change up the sheets.

9/13: Blame Someone Else Day: Today you don’t have to take the blame for anything. One caution here, remember, others will also be passing off blame. Well, another caution: Any blame you place today, can come back to bite you tomorrow!

9/15: Make a Hat Day: The rule is simple. Just make a hat. If you make it for yourself, half the fun is making, the other half is wearing it. Or you could make a hat for someone else. Either way, please do have fun!

9/15: Wife Appreciation Day: This day was originally to honor wives with no children; however, all husbands might do well to honor their wives today. You might get a more positive wife when you acknowledge her on this day, everyday.

9/18: National Cheese Burger Day: I am sure you know people who will be celebrating this unusual holiday. No one seems to know how it was created. But no one seems to care either.

9/20: National Punch Day: According to holidayinsights.com, this holiday is one of the unheard-of holidays. Seems that it could be one of three versions of punch. There is the Punch you drink, the Punch from your fist or the tool kind of Punch; your choice which one you want to celebrate. I’d be careful about the first one, it could have lasting effects.

9/23: Autumn Equinox Day: It’s the beginning of fall, folks. Enjoy while you can. Enjoy the fall festivals around you. If you get a chance take a hayride.

9/27: Native American Day: You are encouraged on this day (every day) to spend this day learning about our Native Americans, the true original settlers in America. Have you ever been to a pow wow? It’s amazing what you can learn by ‘listening.’

9/28: Ask a Stupid Question Day: My day! Truthfully the only stupid question is the one you don’t ask. That’s how you learn. Keep in mind, some folks just won’t know the answers.

I am just curious which new holiday or holidays you will choose. Let me know. I’ll be waiting at dwdaffy@yahoo.com for any questions or comments.

REVIEW POTPOURRI: George Enescu

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George Enescu

Peter Catesby Peter Cates

George Enescu

This past August 19 was the 138th anniversary of the birth of the great Romanian composer , violinist, conductor and teacher, George Enescu (1881-1955), whose musical legacy is still drawing ever-increasing attention and appreciation. The number of his compositions is very large and ranges through most classical forms. His own recordings as a violinist and conductor are easily accessed via YouTube, CD transfers and other sources.

Recently, I have been listening to YouTubes of him conducting his 2nd Romanian Rhapsody, itself more lyrical and less brash than the first; and participating in his Octet for Strings with eight colleagues, both of them recorded and released in the U.S. on very cheap Remington LPs. He recorded his 3rd Violin Sonata, one of very haunting beauty, with Romanian pianist, Dinu Lipatti, who died very young of leukemia, at the age of 33, in the very early 1950s.

The Sears Roebuck label, Silvertone, released a red vinyl 78 of him conducting a vibrant Debussy Prelude to the Afternoon of a Faun.

Yehudi Menuhin

He was admitted to the Vienna Conservatory of Music when he was seven and met Brahms during those early years, who was his idol. His own students included the violinists Yehudi Menuhin, with whom he recorded the Bach Double Violin Concerto; Christian Ferras; Arthur Grumiaux; Ida Haendel; Uto Ughi and Joan Field.

I also highly recommend a listen to the YouTube of his opera, Oedipide, based on Sophocle’s Oedipus Rex, the mythical King, who, according to satirist Tom Lehrer, just “loved his mother!”

 

 

 

 

SCORES & OUTDOORS: They’re everywhere! They’re everywhere!

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harvestman daddy longleg

Roland D. Halleeby Roland D. Hallee

I think it was Dr. Demento who used to say, “They’re everywhere, they’re everywhere!”

Well, they are. You could be sitting on the deck or porch at camp, and there’s one on your leg, or walking across your shoulders. Go do some garden work, and you’ll see them there. Deadhead flowers in your beds, yup, they’re there, too. Go fetch a couple of sticks out of the wood pile, Bingo! More of them. They are actually “everywhere” and can be a nuisance.

What am I talking about? Daddy Longlegs. It was Jim Stafford who sang, “I don’t like spiders and snakes,” and it usually applies to me. I think he had me in mind when he wrote the song. However, Daddy longlegs don’t bother me too much. They are tolerable, not like those other scary looking, eight-legged creatures.

But are Daddy longlegs truly spiders? Let’s take a closer look.

According to entomologists at the University of California, Riverside, the term “daddy longlegs” is commonly used to refer to two distinct types of creatures: opilionids arachnids with pill-shaped bodies and eight long legs are actually not spiders, and pholcids, which have long legs and small bodies, and thus resemble opilionids, but which are truly spiders.

What we refer to as daddy longlegs are actually called harvestmen. You see them almost every day. They are not spiders – although closely related – but belong to a group with many different species, called opiliones. The common name daddy longlegs came about because of their small oval body and long legs, and the name harvestmen because they are most often seen in large numbers in the late summer and early fall around harvest time.

While they have eight legs and an outward appearance of a spider, daddy longlegs lack two of the most important features that make a spider a spider: silk production and venom. Daddy longlegs do not have spinnerets that spiders have to produce silk and make webs. Spiders also produce venom they inject through fangs to quickly kill and digest prey. Daddy longlegs do not produce venom, nor do they have fangs.

So, how about the old legend, “daddy longlegs are one of the most poisonous spiders, but their fangs are too short and weak to bite humans?”

This tale has been lurking around for years. I have heard it repeatedly. This is incorrect, an urban myth. Most folks who retell this tale have no idea that they are referring to two completely separate groups of animals, daddy longlegs and daddy longlegs spiders.

Daddy longlegs spiders are venomous predators, and although they never naturally bite people, their fangs are similar in structure to those of brown recluse spiders, and therefore can theoretically penetrate skin. For these reasons, this is most probably the animal to which people refer when they tell the tale.

The daddy longlegs we see are the harvestmen – not spiders – and can actually be beneficial. They have a very broad diet that includes spiders and insects, and plant pests such as aphids. They will also feast on caterpillars, beetles, flies, mites, small slugs, snails, earthworms, other harvestmen, and decaying plant and animal matter. Daddy longlegs also scavenge for dead insects and will eat bird droppings. Control should only be performed when absolutely necessary. The clustering behavior only occurs during the fall and for only a brief period of time. If necessary, no need for pesticides, a broom or a vacuum will suffice.

Last weekend, I noticed a harvestman (daddy longleg) carrying a small moth across our deck at camp. I watched it for a while, and observed that it was struggling with the weight of the moth. Finally, the daddy longleg dropped the moth, ate its fill, and left. I kept going back from time to time to see the moth still laying on the deck. After a while, I don’t know whether it was the wind, or the harvestman returned, but the moth had disappeared.

Daddy longlegs legs easily break off. They have the ability to break off legs similar to the ability of lizards to break off a portion of their tail if being attacked by a predator. But it can have an adverse affect on them, especially if its the second set of legs.

The daddy longlegs’ second pair of legs serve as ears, nose, tongue and perhaps even as supplementary “eyes.” The legs are loaded with nerves and literally thousands of tiny sense organs that lie inside microscopic slits in the legs. They can produce a pungent odor that is distasteful to most predators.

Although they can be pests, they have a place in the ecosystem.

It’s going to be difficult, but you now should refer to those eight long-legged animals as daddy longleg harvestmen, and not spiders.

Roland’s trivia question of the week:

Mike Lodish was the first NFL player to play in six Super Bowls with the Bills (4) and Broncos (2). Who is the NFL player to appear in the most Super Bowls?

Answer can be found here.

SOLON & BEYOND: Track & field champions

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Marilyn Rogers-Bull & Percyby Marilyn Rogers-Bull & Percy
grams29@tds.net
Solon, Maine 04979

Good morning, my friends. Don’t worry, be happy!

There won’t be any church service at the North Anson Congregational Church on Sunday, September 1.

The Annual Church Camping Trip, Worship Service, and Picnic Friday August 30 – September 2. Worship Service at 11 a.m., on Sunday, September 1, and potluck picnic to follow. Directions to Cathedral Pines, Eustis: From the Church parking lot turn right onto Rte. 16 west (towards Pinkham’s Market). Follow Rte. 16 west 8.3 miles to North New Portland, where there is a sharp left to continue on Rte. 16 west for 7.6 miles to Kingfield (cross the bridge). Turn right onto Rte. 27 north, continue on Rte. 27 north for 26.7 miles (going through Carrabassett Valley and Stratton) you will see Cathedral Pines Campground on your right (across from the main campground). Turn left onto Eustis Ridge Road, Go to Group site #2, the third driveway on the right. (There will be a sign so you will know where to turn).

If you are camping please bring firewood for the community campfire. If you can, please bring lawn/camp chairs for the Sunday worship service. If you have any questions, please call the parsonage (635-2137).

The following is a reminder of an upcoming event at the Solon Congregational Church. On Friday, September 13, Lorna and Carlton Russell, from Stockton Springs, will perform an organ concert at 6 p.m., at the Solon Congregational Church. The organ is believed to be the oldest pipe organ of its kind in New England. There will be light refreshments served at intermission. Donations will be accepted at the door.

I am sure the above will be very enjoyable. I have listened to that special old organ many times in the past, and it truly does perform well!

The Town Line held their annual summer picnic on Sunday, August 18. Was very sorry to miss it , but we were on our way back from our stay up in the ‘County.’ I think it has always been the same weekend that we are traveling. I’m sure everyone had a great time.

Received the following e-mail from Western Woods: Help us protect the beautiful 275-acre Western Woods forest for conservation and recreation! Imagine the opportunities for hiking, mountain biking, birding, snowshoeing and skiing on a three-mile trail along the Kennebec River, in Madison.

Five talented artists have joined with Somerset Woods Trustees to create ART FOR WESTON.

Join with our many wonderful supporters to celebrate the protection of Western Woods at the Western Homestead, in Madison, on Saturday, September 7, at 4:30 p.m. (Heavy rain date: Sunday, September 8, at 4:30 p.m.)

As I told you last week, we have been traveling and enjoying this wonderful state of Maine recently! And….it has made my heart sing to see so many more of the signs that say, No CMP Corridor! It seems I’m not alone in wanting our state to remain beautiful and special. Lief and I have been up to what I call “God’s Country” quite often this summer, and again, I can’t explain the peace that I find up in that part of Maine.

And so for Percy’s memoir: Do you encounter situations in which you cannot tell whether you are up against a stone wall or whether you are temporarily thwarted? The difference between success and failure is not great. Success often depends upon being able to tell whether you are up against a hopeless situation or just a difficult one. Here is a prayer, attributed to Reinhold Niebuhr, that may help when you are up against it: “God give me the strength to accept with serenity the things which cannot be changed; give me the courage to change things that can and should be changed; and give me the wisdom to distinguish one from the other.” (I like that prayer a lot, and I try to live by it…but I get in trouble some times!) When I’m afraid I may have written something that might get this paper in trouble, I always call Roland to make sure he reads it. One time that I called him about one of my columns ……there was a long pause and then he said, “Marilyn, you are one of a kind. You are one of the last of the old time journalists!” I kinda took that as a compliment, I definitely don’t write Fake News!

FOR YOUR HEALTH: How To Never Miss A Day Of Your Medication

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(NAPSI) — Most people can’t go a day without a cup of coffee or checking their e-mail. But with the demands of everyday life it’s not surprising that about 50 percent of patients sometimes fail to take their daily medications as prescribed.

According to a new survey by WebMD, over the past six months one-third of respondents either sometimes or most of the time missed taking their medication as prescribed even though 76 percent know it can cause their condition to worsen or symptoms to return.

When asked why they’d missed a dose, 66 percent of survey respondents said that they forgot, 38 percent said they experienced side effects, and 26 percent weren’t able to get to the pharmacy to refill their prescription on time.

“Not following a prescription correctly can seriously impact your health,” said Jamal Downer, a Walgreens pharmacist. “Your local pharmacist is an expert who can help you understand your medications and provide tips on how to use tools like smartphone apps that make it easier and more convenient to stay on track.”

Steps to help you take your medications include services online, through apps and in store:

  • Getting help whenever you need it: A pharmacist is an integral part of your support team, and now they are available anytime via phone. Walgreens Pharmacy Chat service provides 24/7 access to pharmacists who can answer questions to help you better understand your medications, including side effects and how the other medicines you take and food you eat may interact with another drug.
  • Setting reminders: Whether you need a quick prompt to take your pill or a text alert that your refill is available, calendar notifications and free tools like a pill reminder can help ensure you always have your medication on hand.
  • Simplifying your refills: Pharmacists can also coordinate your prescription refills to a single pickup date with the Save a Trip Refills® program for free. Refilling your prescription can be made more convenient by switching to a 90-day supply or setting up automatic refills.
  • Making refills convenient: Just like you can order purchases online from your phone, you can have refills shipped directly to your home. With Walgreens Express™, patients can prepay and pick up prescriptions in a dedicated line or get their eligible medications delivered.

From pill reminders to tools for conveniently managing your condition, the answer to improved health and saving money could be in the palm of your hand. Download the Walgreens app or ask your local pharmacist how they can help you stay on track with your medications.

For more information, go to http://bit.ly/redphone-wakeup.