Avon masonry students work at historic Farmington house
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Jacob Cook of Brownville, left, a student at the Maine School of Masonry in Avon, with Steve “Mitch” Mitchell of Phillips, the school’s founder/director/instructor, at the historic Titcomb House in Farmington.
Contributed photo
The Maine School of Masonry recently worked and collaborated with OSHA, Arbortech and Safety Works at the historic Titcomb House in Farmington.
The group included masonry students, founder/instructor Stephen “Mitch” Mitchell, Arbortech representative Troy Conary, OSHA representative Nancy Keune, and Safety Works representative Mary Matthews from the Maine Department of Labor.
Kenneth Summers from Oakland, New Jersey, works on the historic Titcomb House in Farmington. He is a student at the Maine School of Masonry.
Avon masonry students work at historic Farmington house
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Maine School of Masonry repairs Titcomb House brick foundation
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CNY’s best dishes of 2020: Our critics pick their favorites
Updated Jan 02, 2021;
We’re not going to lie; we ate pretty well in 2020. Even though restaurants were closed for much of the year because of Covid-19, our food writers―Jared Paventi, Jane Woodman and Charlie Miller got to sample some great dishes.
Some were full plates that would provide at least a meal the next day, while others were appetizers that stole the show.
Here are some of our favorite dishes of 2020:
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From Jared Paventi: Available as a starter or side dish at the Auburn brewpub, the Brussels sprouts could change the perspective of even the most fervent hater. Roasted whole until well caramelized, the sprouts are tossed with crispy roasted pork belly, ale mustard, goat cheese and honey. Each forkful hits every flavor category you might hope: sweet, smokey, salty, funky, acidic, tangy and earthy. Rarely would you consider Brussels sprouts a joy to eat