The Movies: ‘Oz’ at the State, wicked cool

It’s been more than 70 years since “The Wizard of Oz” screened for the first time in theaters. Since then, most viewers have only seen it on a television screen via a network broadcast or on home video.

On Friday, you can see the beloved film classic as it was meant to be seen — on the big screen, in all its sepia-toned and Technicolor glory. And you can do it by stepping back in time to the decade that gave birth to Dorothy and her yellow-brick-road comrades.

Natural Foodie: Winter marketsare hot, hot, HOT

As folk music filled the cavernous room in the former textile mill on Saturday, a steady stream of shoppers stocked up on everything from parsnips and beets to mussels and goat cheese. Now entering its third season, the Brunswick Winter Market held in Fort Andross has proven that demand for local food doesn’t abate in the colder months.

Tina Phillips of Brunswick is a regular shopper at the town’s two summer farmers markets, and has been coming to this weekly winter market since it opened.

“These are our farmers,” Phillips said. “We follow them. We want to support the farmers so they can survive.”

Et Cetera: Welcome to the Shine Tree State

Over the next couple of weeks, communities around Maine kick off the Christmas season with festive tree lightings.

Natural Foodie: A happy vegan Thanksgiving

Brunswick mom Tory Ryden faces the ultimate cooking challenge tomorrow when she and her husband prepare Thanksgiving dinner for their seven children.

“We have huge meat eaters and vegans and half and half,” said Ryden, who is a former WMTW-8 news anchor and current head of the community relations office at Parkview Adventist Medical Center. “It makes you think about things.”

Natural Foodie: Recipes for success at the vegan end of the table

DELICIOUS TV’S CRISPY SAVORY TOFU CUTLETS 14-ounce package extra firm organic tofu, drained and pressed dry 3 tablespoons non-GMO organic corn starch 3 tablespoons nutritional yeast 1 tablespoon Kosher salt Organic high-heat canola or other vegetable oil Cut the pressed tofu into slabs, place them on a clean dish cloth, and pat dry. Sprinkle Kosher […]

The Movies: Scary Potter

Dark times and a dangerous mission await Harry Potter as the blockbuster series nears its end with the second-to-last film, “Harry Potter and the Deathly Hallows, Part I,” opening at midnight tonight in select theaters.

But don’t worry: Maine Muggles are ready to meet the challenge.

They’ve re-read the books, brushed up on the previous films, put the finishing touches on their costumes and purchased their tickets — often weeks in advance.

Natural Foodie: Food meets medicine at Worts & Cunning Apothecary

As a child growing up in Los Angeles, Alexis Chapman combined berries, leaves and twigs with water in a plastic toy pot and imagined she was brewing potions. Today, the 26-year-old Mount Holyoke College grad cooks up real medicinal elixirs in her East End home in Portland. Chapman is the owner of Worts & Cunning […]

Society Notebook: Planting for the future

The Friends, Food and Fort Williams party kicks off public fundraising for a park arboretum.

Et Cetera: Face off

Lou Jacobs of Portland is a finalist in the Robert Goulet Memorial Mustached American of the Year contest.

Natural Foodie: Healthy living feeds cook’s palate

What began as a friend’s suggestion to start a food blog has blossomed into a cookbook. This week, “A Life in Balance: Delicious, Plant-Based Recipes for Optimal Health,” written by Meg Wolff of Cape Elizabeth and published by Down East Books, hits bookstores. The all-vegetarian cookbook includes many recipes first posted on Wolff’s Becoming Whole […]