May 27, 2018
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The Whig, sea salt and a cookbook

By Emily Burnham, BDN Staff

The rumors are true: The Whig and Courier Pub in West Market Square in downtown Bangor will close its doors Saturday, May 29, after 26 years in business, according to the restaurant’s website. The Whig, as it’s popularly known, opened in 1984 and was named after the long-defunct 19th century Bangor newspaper. Originally located at 123 Franklin St., the business outgrew its 24-seat space after two years and moved to its more spacious home at 18 Broad St., where it began serving food. Current owners Chris and Michelle Geaghan bought the establishment in 1997. The Whig is famed locally for its criss-cut fries, soups and good old-fashioned pub fare. For the past two years, it has offered live music on weekends, and has participated in downtown St. Patrick’s Day and New Years’ Eve celebrations. The Whig is open 11 a.m. to 10 p.m. Monday-Wednesday, 11 a.m.-11 p.m. Thursday, and 11 a.m. to midnight Friday and Saturday. For more information, visit Share your Whig & Courier memories by e-mailing; include your name, hometown and contact info.

Three years ago Bill Waterhouse retired after teaching science to middle and high school students for 20 years. Now, the Addison resident is spending his retirement sharing what he learned from his years of teaching with community groups all over Down East Maine. As part of the Milbridge Historical Society’s monthly “Night at the Museum” lecture series, Waterhouse will share the art of collecting sea salt during a workshop at 7 p.m. Tuesday, June 8, at the MHS Museum on Main Street. Waterhouse collects sea salt from the waters of Wohoa Bay near Jonesport and will explain his method of collecting flavorful, all-natural salt. The event is free and open to the public; for information, visit

Jane Crosen and her husband, Richard Washburn, are a dynamic duo both in the kitchen and on the road. Whether they are at home or in a tent or on a boat, they’re collaborating on some sort of meal. Those 20 years of marriage have produced a lot of recipes, and now Crosen has published a book, “Maine Mapmaker’s Kitchen,” which she will sign copies of at Beyond the Sea, a downtown Belfast gallery and cafe, from noon to 4 p.m. Saturday, May 29. The cookbook is a collection of favorite recipes drawing on food traditions from around the world, using natural ingredients and local foods. From classic to rustic to purely original, the book includes 350 recipes and variations, many of them simple enough to prepare in a camp kitchen or the galley of a small boat. Dishes range from Eggplant KooKoo and Persian Lamb Shanks to Apple Butter Cookies and Tuscan One Pot. Crosen is an editor, writer and mapmaker, formerly employed by DeLorme and WoodenBoat, who is now freelancing. Her book can be purchased at Beyond the Sea and at

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