Arts society to offer scholarships

The Waterville Area Art Society (WAAS) is now accepting applications for its annual $500 scholarship award to be given to a graduating high school senior who pursues a degree in visual arts, performing arts or music. It is open to students from the following schools: Waterville, Winslow, Lawrence, Messalonskee, Erskine Academy, Snow Pond Arts Academy and Mid-Maine Technical Center.

Information has been sent to guidance departments asking for nominations. Information requested includes: student contact information; teacher recommendation; the student’s artistic ability and need; and three photos or video clips of student work. These can be submitted by mail to Waterville Area Art Society (WAAS) PO Box 2703, Waterville, ME 04903-2703) or digitally to waasmaine@gmail.com. Nominations must be submitted by May 1, 2019.

Previous winners and former applicants are also eligible to apply again, with a former high school or college teacher’s nomination and materials.

To receive further information, send email to waasmaine@gmail.com or contact Mary Morrison at 207-872-5843.

Local Town Meetings Schedule 2019

Town meetings 2019

VASSALBORO

Town meeting, Mon., June 3, 6:30 p.m.
Vassalboro Community School
Voting: Tuesday, June 11
Polls open 8 a.m. – 8 p.m.
Vassalboro Town Office

WINDSOR

Voting: Tues., June 11, 8 a.m. – 8 p.m.
Town meeting: Wed., June 12, 6:30 p.m.
Upstairs at Town Hall
If more than 75 attend, it will be moved to the school.

To be included in this list, visit our Contact Us page or send an email to The Town Line at townline@fairpoint.net.

STATE OF THE TOWN LINE: The importance of the printed paper

The Town Line office in South China, ME..

by Neil Farrington
former China selectman
member of The Town Line board of directors

I have been associated with The Town Line since it became a nonprofit, membership-owned newspaper in 1999. Here are a few reasons I feel the printed paper is very important in our community.

First and foremost, it gives us a consistent recording of our area’s small but important community accomplishments. Not just as towns but as townspeople. Youth recognition, organizations helping others and individuals showing their talents that would otherwise be too small to print in normal news media outlets.

Second, it’s printed. With today’s media information going digital-only, our news is deleted from our minds very quickly. Local news print allows information to travel outside of your internet service. In the case of The Town Line, over half of their operating cost is used to print and distribute each issue.

As a member of the board of directors of The Town Line, I have seen the flow of advertising revenue drastically reduced over the past five years. Small businesses in our area claim that it is more effective to use their own website, Facebook, radio and TV. Businesses that do advertise with us recognize what the paper has meant to our communities over the past 30 years.

I would personally like the paper to continue for another 30 years, so I’m asking our readership to take some ownership in The Town Line. A $35 yearly membership donation could save our little printed paper from being swallowed up by the digital 21st century world.

Once this gets printed in The Town Line it cannot be deleted (only burned).

(Please donate with credit card or Paypal here.)

Jack’s: Where everybody knows your name

Jack, right, and Ann Sylvester at their home in 2019. (Photo by Eric Austin)

by Eric W. Austin
Growing up near China Village in the latter half of the last century, there was one place everyone visited at least once a week. Officially named China General Store, Incorporated, most of us knew it simply as “Jack’s.” It was the center of life in China Village for more than 50 years.

This is the story of Jack’s General Store, and the man who ran it.

Jack Sylvester was born to a family from Eustis, Maine, on Friday, October 13, 1938. From this inauspicious beginning, young Jack would grow up to have a profound influence on another community far to the south of the place of his birth.

Jack’s father and grandfather operated a livestock business in Eustis, providing horses to businesses all over the state of Maine, especially those involved in the logging and farming industries, which at the time still relied on horsepower to get the job done.

By the early 1940s, however, the horse business in Eustis was flagging, and the Sylvester family moved south to Albion when Jack was only six. Jack’s maternal grandparents had a residence in Albion, and the Sylvesters hoped the busier metro-area of Waterville and Augusta would keep the horse business going for a few more years.

A fire at Besse High School, in Albion, in 1958.

In Albion, Jack Sylvester attended Besse High School, which was located in the brick building that now houses the Albion Town Office. Jack vividly remembers the day in 1957 when, during his senior year, the school burned down.

“I was on the fire department at that time, and I can tell you exactly where I was,” he says. “I was cleaning out the horses of manure.” The Sylvesters’ livestock farm was located not far from the school. He continues: “I heard the fire alarm go off, and I turned ‘round to look and that old black smoke was just roaring.”

Teenage Jack dropped his shovel and rushed to the scene of the fire. He wasn’t happy. “You’d think I’d feel good that the school burned down — you don’t have to go to school no more,” he says, flashing a characteristic Jack-grin. “But I felt terrible ‘cause the school was burning down. I set there with a hose, puttin’ water on it, and cryin’ like crazy!”

The cause of the fire was never discovered. The superintendent at the time, who will go unnamed, was the only one in the building, in his office on the upper floor. The superintendent wanted Albion to join the local School Administrative District (SAD), and there was talk around town that he had started the fire in an effort to force a decision on the matter. Nothing was ever proven, however, but after the fire, Jack tells me, “He moved out of town right off quick.”

After high school, Jack worked as a grease monkey for Yeaton’s Garage for a couple of years, and then got hired by Lee Brothers’ Construction, work that sent him all over the state of Maine. That’s where he met Roy Dow.

At this point, we need to pause for a bit of backstory. The tale of how Jack Sylvester came to own China General Store is the story of another fire, this time in China.

Main Street in China Village used to be quite a bit more commercial than it is now. The Masonic Lodge was on the north side of Main Street, opposite where it is now; and next to that, heading east, was the post office; a small house that is no longer there; then a bean factory (”Most every small town around had a bean factory,” says Alene Smiley, Jack’s older sister); a printing shop; a mechanics garage operated by Roy Coombs, who got his start fixing wagon wheels, and then transitioned to transmissions; and finally the old China General store, owned by the Bailey family, but later sold to the Fenlasons. The Village’s one-room schoolhouse was also located here, directly across the street from where the China library is currently.

Then on Sunday, August 20, 1961, the old China General Store caught fire and burned down. The blaze also claimed the garage and the bean factory next door, both owned by Roy Coombs. Flames from the fire leapt more than 100 feet into the air and could be seen up to 10 miles away. In a single night, nearly the entire commercial district in China Village was destroyed. Coombs, who was also serving as fire chief at the time, suspected arson as “three or four fires of suspicious nature have occurred in the town within recent months,” according to an article published the next day in the Morning Sentinel.

Photo of the aftermath of the fire at the old China General Store in 1961. (submitted by Susan Natalie Dow White)

Since the current owners, the Fenlasons, weren’t interested in rebuilding, Roy Dow and his father-in-law, Tommy James, who both worked in construction, decided to take on the job of building a new one themselves. They enlisted the help of Ben Avery, of Windsor, and chose as the location for the new establishment a spot on the eastern end of Main Street. It would turn out to be a propitious choice of location when the 202 throughway was built a decade later.

“I’d always loved the store business,” says Jack. “So, one day I was down there [at the new store], visiting Roy. He was sittin’ in front of the cash register in an old recliner. He said, ‘What’re you doin’? Why don’t you come work for me? I need a meat cutter.’ I said, ‘For God’s sake, Roy, I’m a truck driver; I ain’t a meat cutter!’ He said, ‘I’ll teach you.’”

And Roy did, and much else besides. Jack learned how to cut meat, how to manage a store, and how to select the best cuts of beef for the store freezer. He also got to know the store’s customers, and there was one customer in particular he was interested in. Her name was Ann Gaunce.

Ann’s family lived just down the road from the store, and she frequently passed by on her way to the post office. “Oh, she was beautiful!” Jack says, his eyes a little glassy at the memory. “Ann was walking by one day, and I was filling a car full of gas. I hollered at her and I said, ‘How ya doin’? Why don’t you come over here,’ I says, ‘I wanna talk to ya.’ So, she came over and I talked to her for a while. I got a date for that night.”

They went to see the movie “Scudda Hoo! Scudda Hay!”, a flick from 1948, at the old Haines Theater, which used to exist on Main Street, in Waterville, across from where Maine-ly Brews is now. Jack and Ann’s was a romance destined to last a lifetime.

“I don’t call her Ann anymore,” Jack tells me, a twinkle in his eye. “It’s Saint Ann now. She’s put up with me for 54 years!”

Jack worked at the general store for Roy Dow until 1974. “He came in one day,” Jack recalls, “and says, ‘Wanna buy this place?’ I said, ‘I’d like to.’”

And he did. Together with his wife, Ann, and his son Chris, who became his right-hand man in later years, they took over management of China General Store, Incorporated. Jack Sylvester was 36 years old.

I ask Jack if owning a business in a small town like China had been a struggle. “No, sir,” he says. “I had a business that was wicked good. The last year I owned that business, I did over a million dollars.”

And Jack didn’t just manage one of the most successful businesses in China, he also served as selectman from 1965-67, belonged to the Masons since the age of 21, and joined the Volunteer Fire Department, first in Albion and then in China, where he served as fire chief for a number of years in the 1970s and ‘80s.

“Jack was always really good about his employees volunteering for the fire department and the rescue,” says Ron Morrell, who pastors the China Baptist Church and has lived across the street from Jack’s store since the early 1980s. “You’d go in sometimes and Ann might be the only one in the store, because all the guys were gone on a fire call. It left him short-handed sometimes.”

Jack Sylvester, right, and son Chris, during Halloween one year. (Contributed photo)

Jack’s favorite time of the year was Halloween, when he dressed up in a variety of creative costumes and hosted upwards of 350 neighborhood kids at his store, who came for the free chocolate milk and the bag of chips that he gave out every year.

That wasn’t the only interaction Jack had with the kids of China Village. He would, on occasion, catch a child shoplifting from his store. Pastor Ron relates one such incident that he witnessed firsthand. “One day, I came across the street for an afternoon cup of coffee,” he tells me. “Jack had some kid in the back, talking to him. I could tell something serious was going on.”

Totally coincidentally, a few minutes later a Kennebec County sheriff’s deputy also came into the store. Without missing a beat, Jack exclaimed, “See, here he is!”

Apparently, Jack had faked a call to the sheriff in an attempt to scare the kid straight. The sudden appearance of the deputy was a complete surprise to everyone, excepting, perhaps, the poor kid being interrogated.

“The sheriff’s deputy caught on real quick as to what was going on,” Pastor Ron recalls. “They had not worked this out ahead of time. The cop was really good about it, and they scared the kid good. And more than one kid, when they were an adult, came back and thanked Jack for what he’d done to set them straight, and for not getting the authorities involved. He could put the fear of God into them though,” Pastor Ron finishes with a hearty chuckle.

In April 2002, at the age of 64, Jack Sylvester finally hung up his apron and sold the general store. The new owners kept the store open for a few more years, but eventually closed it.

“It was never the same after Jack left,” Pastor Ron remembers. “People came because of Jack.”

I’M JUST CURIOUS: Watermelon ham and more fun

by Debbie Walker

Please let me know what your reaction is to this column. When I heard about it, and still now, I can hardly believe it. No, I have not tried ‘Watermelon Ham’ as yet. I won’t be making any and I don’t think I am going to Armature Works, the restaurant in Tampa, Florida, that makes it, any time soon.

My granddaughter’s friend, Chris, was telling us about it. I have no idea how the subject came up but it got my attention. Tristin (granddaughter) did warn him to be careful about what he says in front of me because it may wind up in the paper the next week. Here it is:

This meal item recipe can be found on the internet. I found it just by typing in the words Watermelon Ham so you can too. I am including some of the information I found. It has been said that it is a vegan-friendly dish that takes four to six days to prepare. (Big reason why I won’t be making one!)

The instructions I read: The melon is soaked in a mixture of coriander, salt and oregano, then left to dry and smoke for half a day. Ash is used to give the melon a “skin-like” texture, and then you soak it in its own juices before serving. There are more instructions and I believe information on YouTube.

I also found, from Ducks Eatery, in New York: Smoked cantaloupe burger. It takes a square of thick smoked melon and adds caramelized onion, hot ranch, lettuce, and sesame, again for a beef alternative.

It involves more prep than a burger, takes about two days to make. It is cured with salt and ash, gives off a similar flavor to aged beef after it goes to the smoker. It won’t taste exactly like a meat, but it does have the texture. Everyone usually has so many flavorful tastes added to it, how much flavor of the “meat” do you actually taste? However it does give vegans more choice for meals.

AND for something for dessert try ‘roasted strawberries.’ Now this one I will more than likely try! It’s the strawberry season in Florida, selling everywhere on the roadside. I feel the urge to buy some.

So: slice off the stems of two pounds of the berries. Line baking sheet with parchment lined baking sheet, add ¼ cup of sugar, toss well. Add a teaspoon of vanilla extract and toss. Roast at 350 degrees for 25 to 30 minutes. You can leave them in for up to an hour, you will get more delicious syrup. Great for topping a salad, as well.

Wonder what to do with the next rhubarb crop? Try it roasted with strawberries.

Recipe: two cups hulled strawberries cut in half, three cups roughly chopped rhubarb, ¼ cup maple syrup, ¼ cup sweet vermouth, one tablespoon balsamic vinegar, one teaspoon sea salt. Preheat oven to 350°, rack on middle shelf. Line baking pan with parchment paper. Juicy dish.

Large bowl, whisk other ingredients. Pour over the fruit, toss till coated. Single layer on pan, drizzle juices over, put in oven. Roast 40 minutes. Good for up to a week. Top it on anything that sounds good to you. Enjoy!

I am curious if you will get the chuckles that I did. Contact me at dwdaffy@yahoo.com. Thanks for reading!

Empty Bowls fundraiser to be held at Messalonskee

Empty Bowls has been a fundraiser for several years at Messalonskee High School. The purpose of this project is to raise money for food pantries in our communities. It is also about raising awareness that many people are struggling to provide food for their families.

Students in pottery classes, faculty members, and people in the community have been crafting ceramic bowls under the direction of ceramics teacher Sherrie Damon, to be sold as part of the dinner. The bowls will be on display for diners to choose and take home after their meal as a reminder of the event and what is represents.

This year the Empty Bowls will be held on Friday, March 8, from 5 to 7 p.m., in the Messalonskee High School Cafeteria. Cost is $10 for adults and $8 for seniors and students.

The menu will include homemade soups, salads, rolls, drinks, and desserts. There will also be a raffle and prizes to give away.

Diners can complete the evening by attending Something Wicked This Way Comes, performed by the MHS Players. The show starts at 7 p.m.

For more information call Susan Perrino at 465-9135 or email sperrino@rsu18.org.

Travis Mills to deliver Unity College 2019 commencement address

SSgt. Travis Mills

The road every college student takes to complete their degree is never an easy one. It’s full of trying times, late night study sessions, and early morning exams that can certainly be stressful. Whether they know it or not, the more than 130 Unity College graduates receiving diplomas on Saturday, May 11, all persevered using the mantra of the college’s esteemed 2019 commencement speaker, retired Army Staff Sergeant Travis Mills: “Never give up. Never quit.”

SSG Mills has told his inspiring story of perseverance all over television (including Ellen, NBC Nightly News, and Fox News) after losing all four limbs to an IED on his third tour of Afghanistan. Mills is one of only five quadruple amputees to survive their injuries received in the wars in Iraq and Afghanistan, and he documented his road to recovery in his memoir Tough as They Come, a New York Times Best Seller.

It took 14 hours of surgery, nine doctors, seven nurses – two of which were dedicated to pumping air in and out of his lungs — and 30 blood transfusions to keep Mills alive. When he finally regained consciousness days later on his 25th birthday, the first words out of his mouth were: “How are my soldiers?” Finding out they would be fine, his brother-in-law broke the news to Mills that he wasn’t paralyzed but was, in fact, a quadruple amputee. He became angry and upset, but found the motivation to carry on in his wife and six-month-old daughter.

After returning to the United States for an intense recovery process, which Mills says is an ongoing process every single day, he founded the Travis Mills Foundation based in Rome, Maine, to assist combat-injured veterans. In addition to assisting wounded veterans, Mills worked closely with many victims of the Boston Marathon bombing in 2013, helping to guide them following amputation, just as other amputees had done for him. Mills also consults with and speaks to companies and organizations nationwide inspiring others to overcome life’s challenges and adversity, no matter what form that may take.

“It is certainly no exaggeration when I refer to Staff Sergeant Mills as a national treasure,” said Unity College President Dr. Melik Peter Khoury. “Having watched his story of recovery both physically and mentally unfold on television, I not only find Travis to be a remarkable human being, but also a genuine person who is a natural-born leader. He has a knack for inspiring everyone he comes in contact with, and he can almost always get them to smile or laugh, no matter what it is they’re going through. I can’t wait for our graduates to hear him speak.”

“I am extremely honored to be giving the commencement speech at Unity College, in my home state!” said Mills. “I look forward to sharing my story with the 2019 graduating class, and I hope to inspire resiliency and drive as they enter the workforce or graduate school.”

Dr. Khoury said Mills will receive an Honorary Doctorate in Sustainability Science before addressing the candidates for graduation from America’s Environmental College.

“From here, our graduates will travel all over the world, pursuing careers that they’re passionate about or seek further education,” said Dr. Khoury. “I think that the words and story of Travis will stay with them well after they receive their diploma, and they’ll find ways to apply it in all that they do.”

Commencement exercises begin at 11 a.m. Saturday, May 11. The ceremony, which happens to be Unity College’s 50th May Commencement, is open to Unity College graduates and their guests. The ceremony and speeches will be streamed on the Unity College Facebook page.

Local students named to dean’s list at RIT

The following local residents made the dean’s list at Rochester Institute of Technology, in Rochester, New York, for the 2018 fall semester: Ada Phillips, of Oakland, who is in the software engineering program; Kieran McCarthy-O’Flaherty, of Oakland, who is in the computer engineering program; Tory Leo, of Mercer , who is in the computer science program; and Ashley Avery, of Athens, who is in the hospitality and tourism management program.

Lions club hosts speaking competition

From left to right, Lion Cal Prescott, Caleb Sacks, Arthur Sollitt, Erskine Advisor Nicholas Waldron, Hagen Wallace, Adam Ochs, Conor Skehan, and Lion club President Kim Haskell. (Contributed photo)

Five members of the Erskine Academy speech and debate team, in South China, competed in the event.

Arthur Sollitt, Adam Ochs, Conor Skehan, Caleb Sacks, and Hagen “Joki” Wallace were accompanied by Nicholas Waldron, advisor for the speech and debate team at Erskine Academy.

Speaking contest winner Hagen Wallace. Contributed photo)

Hagen “Joki” Wallace, a senior at Erskine, whose topic was antibiotic resistance, placed first.

Arthur Sollitt, also a senior at Erskine, placed second with his speech about gratefulness.

Erskine freshman Adam Ochs, spoke on the topic of alternative medicine and placed third.

Students are encouraged to choose a topic on which they feel strongly, and express their ideas publicly and defend those ideas when questioned.

Judges were Lion Brad Bean, Lion Nancy Studley, and Lion Barry Tibbetts.

After each speech, contestants were questioned by Lion Steve Laundrie and Pam Kenoyer.

Timekeeper was Lion Jerry Maldovan.

Organizer of the event was Lion Cal Prescott.

The first place winner will compete at the regional competition to be held at 6 p.m., on March 19, at the Margaret Chase Smith library in Skowhegan.

Instructional coaching important part of RSU #18

Instructional Coach Shelly Moody, left, works with fifth grade teachers Brianna Brockway, top left, and Alexandra Cotter on analyzing student data, reflecting on instructional practices, and determining interventions and goals for individual students. (Contributed photo)

by Mandi Favreau, Communication Coordinator RSU#18

Teaching is not for the faint of heart. As rewarding as the profession is, it can also be overwhelming to be the caretaker of dozens of young minds while juggling planning, assessments, and trying to keep up with the best new trends in curriculum within your classroom.

Enter the instructional coach. From analyzing student data to mentoring and planning professional development, these teacher leaders have a terrific positive impact on the schools they work in. “Our staff who fill these roles are the most talented, patient and invested individuals,” said Assistant Superintendent Keith Morin. “They make it their job to increase student achievement by working with incredible staff.”

RSU #18 has four instructional coaches – two at the elementary level and two at the middle school level. Shelly Moody covers Atwood and Williams as an instructional coach and Literacy Specialist while Pam Prescott works part-time with Belgrade Central. Jenny Barry is a part-time teacher/part-time coach for MMS while Dean of Students Meagan Murphy fulfills the instructional coach role at CMS. While a typical day looks a little different for each of them, the main focus of the position is always to support teachers around particular goals for student learning.

Coaches spend time in teachers’ classrooms at their request or based on coaching cycles. They offer feedback and support, present direct instruction to students or co-teach with the classroom teacher. They offer planning support, assist teachers in developing their SLOs and growth plans, and assist with the implementation of new curriculum. “Teachers have a place to go,” said Atwood Principal Jennifer McGee, “a non-evaluative and safe arena, to question, probe, analyze and improve the teaching practices they are delivering to children each day.”

Instructional coaches also work with students on reading and writing intervention.  “The best part of every day is the time I spend in classrooms collaborating with teachers,” said Shelly Moody. “There’s nothing better than watching students apply their strategies to solve math problems or sitting beside a student to conference on his/her reading or writing. As a classroom teacher, I was able to have an impact on 20 students during the school year.  In my role as an instructional coach, I’m able to support teachers in the growth of students in twenty-four classrooms.”

At the elementary levels, coaches facilitate weekly grade level meetings to help teachers examine data and plan across content areas. All of our instructional coaches help the administration make curriculum and instruction decisions based on student data and instructional practices. They also spend time developing and leading professional development focused on analyzing data, exploring instructional practices, and developing interventions. “Our instructional coaches ensure we have the best practices and most recent research regarding instructional practices in our teachers’ hands,” said Principal McGee. “They are always reaching out, to a broader state-wide and national platform, about best practices, and then bringing those back to our schoolhouses and classrooms.”

This year, RSU #18’s coaches have also been working closely with Assistant Superintendent Morin on supporting new teachers across the district. “This is new to our job,” said Jenny Barry, “and as far as I can tell it has been a wonderful addition to what we already do to support the teachers within our buildings.”

For each of these coaches, it’s hugely rewarding to be able to collaborate with and support other teachers. “My most favorite part of the job is when a teacher expresses their enthusiasm and excitement when they either try something new or focus on a particular strategy and see the success of it,” said Barry.

That’s key for all our coaches.  These are experienced educators who understand all the struggles that teachers face and want to use their expertise to help.

“After spending 35 years in the classroom, I am well aware of the precious little time teachers have to procure new resources, communicate with their colleagues and specialists, or talk with each other about curriculum, instruction, and interventions,” added Pam Prescott. “I love having the time and opportunity to make this happen. It benefits our entire school.”