Community Calendar: May 5-15
Wednesday 5/5
“Birds of Maine,” by late ornithologist Peter Vickery, noon-1 p.m., Zoom book discussion hosted by Natural Resource Council of Maine, bit.ly/2P8b55G.
“The Founder’s Mentality: The Growing Power of Entrepreneurship & Lessons from the Great Founders,” noon-1 p.m., virtual Author @ the Library talk with Chris Zook. Free, scarboroughlibrary.org.
Thursday 5/13
Spotlight Lecture Series: Jenny Offill talks about “Weather” with the BTS Center, 4-5:15 p.m. online, hosted by Portland Public Library and Print: A Bookstore. Registration required at portlandlibrary.com/events/.
Ongoing
Beanstack, online reading programs for all ages, a reading-habit tracker platform through Patten Free Library that includes reading programs and challenges. Visit patten.lib.me.us for details.
Sponsored by:
The New York Racing Association Inc. [NYRA] will host a Cross Country Pick 5 on Saturday featuring three races from Belmont Park and two at Oaklawn Park.
Free Equibase past performances for the Cross Country Pick 5 sequence are now available for download at https://www.nyra.com/belmont/racing/cross-country-wagers.
Belmont will start the action in Race 7 at 3:48 p.m. Eastern with a seven-furlong allowance contest for New York breds 3-years-old and up on the Widener turf course. Trainer John Kimmel will send out the ultra-consistent Quickflash, who has a 1-5-2 record in nine career starts and has finished second or third in five of his last six starts dating to March 2020. Rudy Rodriguez will saddle 6-year-old veteran Bad Guy, who will be making his 48th career start overall. Bad Guy will be seeking his first win at Belmont in his 13th start but has finished second at the Elmont-based track on four occasions.
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‘Meating’ of the minds
“From Farm to Table Fare” is a free seven-video series offered by the University of Maine Cooperative Extension that is designed for those who want to learn about preparing and cooking locally sourced meat. See more at extension.umaine.edu/livestock/from-farm-to-table-fare/.
Contributed / University of Maine Cooperative Extension
Books/Authors
Wednesday 5/5
“Birds of Maine,” by late ornithologist Peter Vickery, 12-1 p.m., Zoom book discussion hosted by Natural Resource Council of Maine, bit.ly/2P8b55G.
“The Founder’s Mentality: The Growing Power of Entrepreneurship & Lessons from the Great Founders,” 12-1 p.m., virtual Author @ the Library talk with Chris Zook. Free, scarboroughlibrary.org.
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Sign of summer: Farmers market returns to Deering Oaks
Portland s first outdoor market of the season boasted leafy greens, jazzy music and sunny weather.
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Daffodils give off a pop of color Saturday as visitors take in the first outdoor Portland Farmers’ Market of the season at Deering Oaks. Jill Brady/Staff Photographer
The Portland Farmers’ Market opened its outdoor season on a summerlike Saturday at Deering Oaks, sweeping away one of the longest, most isolated winters in memory with a light- and music-filled day of celebration.
Booths selling flowers, honey, vegetables, grass-fed beef and bread lined one side of the walkway, with buskers on the other – a violinist, a drummer, a guitar-strumming folk singer, and a New Orleans jazz band called the Hadacol Bouncers.
The Wrap: Josh Berry leaves Union, farmers markets head back outside
Scandinavia in Biddeford? Ja!
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When Henry Wagner was a child, his grandparents often took him to eat at Spurwink Country Kitchen, a casual restaurant at 150 Spurwink Road (Route 77) in Scarborough that has been around for 70 years. The restaurant, which is near Crescent Beach, Scarborough Beach and Two Lights State Park, was known for its “classic New England comfort food.” Wagner remembers eating corn chowder and pie – especially pie. “Being a kid, you always remember pie,” he said.
Now Wagner will be the one serving the pie. Wagner, who grew up to become a chef, bought the restaurant (Uncle Don’s Spurwink Country Kitchen in its most recent incarnation) and has been renovating the building himself since February. On June 1, it will reopen as Hank’s, with a 21st-century look, menu and overall concept. “I took the building down to the studs,” Wagner said, “and rebuilt the entire kitche