UMAINE PRESIDENT PAUL FERGUSON
Dr. Paul W. Ferguson, a native of Southern California, earned a B.A. in Biology at Whittier College with Highest Honors in 1974 and a Ph.D. in Pharmacology and Toxicology at the University of California, Davis in 1981. Prior to attending graduate school, he worked as a Research Specialist for the Department of Pathology at Women's Hospital in the Los Angeles County-University of Southern California Medical Center and as a Research Biologist for Pennwalt Corporation. Dr. Ferguson has been certified continuously as a Diplomate of the American Board of Toxicology for the past 25 years.
Dr. Ferguson's professional scholarship has focused on relationships between metabolism and toxicity of drugs and environmental chemicals; curriculum development to further the understanding and communication of potential health risks from chemical exposures; and innovative programs and curricula to address manpower needs as well as defining professional standards in graduate and health sciences programs. With his student and professional colleagues, Dr. Ferguson has published extensively in the professional literature and has obtained substantial funding from state, federal, and private sources to support biomedical research and teaching programs as well to catalyze university growth and development.
Dr. Ferguson and his wife, Grace, have been married for 36 years and have three children.
For more information on Paul Ferguson click here: PAUL FERGUSON
For more information on UMaine click here: UMAINE
"GOOD PEOPLE" AT THE GOOD THEATER
"Good People" debuted on Broadway in February 2011. Critics were enthusiastic about the show with the New York Times saying, "..."the very fine new play that opened Thursday night ... is one of the more subtly surprising treats of this theater season." The show was nominated for two Tony Awards including Best Play. It was also nominated as Best Play for the Drama League, the Outer Critics Circle, the Drama Desk and Good People won the New York Drama Critics Circle Award for Best Play. Frances McDormand, who starred in the Broadway production, won a number of awards for her performance including the Tony, Outer Critics Circle and the Drama Desk Awards.
The Good Theater production of "Good People" stars Denise Poirier as Margie; James Noel Hoban as her former boyfriend, Mike; Noelle LuSane as Mike's wife, Kate; Jesse Leighton as Margie's boss, Stevie; Suzanne Rankin as her landlady, Dottie; and Amy Roche as her friend, Jean. Good Theater Artistic Director, Brian P. Allen, directs the production with set design by Janet Montgomery, costumes and stage management by Justin Cote and lighting design by Iain Odlin. Steve Underwood is the tech director and sound designer and Craig Robinson is the assistant tech director and photographer.
"Good People" is set in South Boston where this week's paycheck goes to cover last week's bills. When she loses her job at the Dollar Store, Margie seeks out an old boyfriend for help. The differences between the haves and the have nots is explored with humor as Margie, desperate for work, does whatever it takes to land a position. Filled with humor and an interesting take on life, "Good People" is a taught, touching and delightful piece of theater. For Good Theater fans, this show is in the tradition of such other recent Broadway successes that have made their Maine debuts on the Good Theater stage including August Osage County and Next Fall which recently won the PEER Award for outstanding production.
Tickets and performances are Wednesdays ($15) and Thursdays ($20) at 7:00, Fridays ($20) and Saturdays ($25) at 7:30 and Sundays ($25) at 2:00. There is an added Saturday matinee on October 27 ($20) at 3:00.
The Good Theater's production of "Good People" runs through November 4th.
For tickets and more information click here: GOOD THEATER
RECIPES FROM RICKER HILL ORCHARDS
Hannaford's "Close To Home" recipes from Ricker Hill Orchards can also be found in the 207 Kitchen page of our website.
Peg-Leg Banana Cranberry Bread
1 large egg 2 cups all-purpose flour
2 ripe bananas, mashed ½ teaspoon salt
1/3 cup white sugar ½ teaspoon baking soda
1 teaspoon vanilla 2 teaspoons baking powder
½ cup butter or margarine, melted ½ teaspoon cinnamon
1 cup coarsely chopped fresh cranberries
1 cup chopped walnuts
Preheat oven to 350 degrees.
In a large mixing bowl, beat the egg, add bananas, white and brown sugars, vanilla and butter. In a separate bowl combine flour, salt, baking soda, baking powder and cinnamon. Add the dry ingredients to the wet, a little at a time, blending well. Fold in the cranberries and nuts. Bake at 350 degrees for 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from the pan. Cool completely before cutting.
Because of his wooden leg, New Jersey cranberry grower John "Peg-Leg" Webb could not carry his berries down from the loft of his barn where he stored them. Instead, he would pour them down the steps. He soon noticed that only the firmest fruit bounced down to the bottom, while the poorest berries stayed on the steps. His observation led to the discovery of the cranberry separating machine, which is patented on the "bounce principal." Good firm cranberries bounce, damaged soft berries do not.
This recipe is from Cranberry Cooking For All Seasons by Nancy Cappelloni 2002
Fresh Cranberry Sauce
1 bag fresh Ricker Hill cranberries
1 - 1 ½ cups white sugar
1 cup Sauvignon Blanc white wine
1 cinnamon stick
Rinse cranberries and remove any stems or duds. Place in a small cooking pan, add the sugar, wine and cinnamon stick. Boil gently for about 9-12 minutes, berries will have split, and sauce thickened. Remove from heat and immediately lift out the cinnamon stick. Chill and serve. Sauce may be made up to 3 days ahead. It is wonderful as a topping on cheese cake, over vanilla ice cream, with apple pie or with peanut butter in a sandwich, and is of course an important dish on a Thanksgiving menu.
This recipe was given to me by Ruth Straehle, a German American friend.
4 cups Cortland apples 1 cup brown sugar
2 Bosc pears 1 ¼ cups flour
1 12 ounce bag fresh cranberries 1 cup rolled oats
1 cup white sugar ½ teaspoon Salt
¾ teaspoon cinnamon ½ cup butter
1/3 cup shortning
Preheat oven to 375 degrees.
Lightly grease a 9"x13" baking pan. In a large bowl mix the sliced apples and pears. Rinse the cranberries under cold water, discarding any that are inferior, then add them to the apple-pear mixture along with the sugar and cinnamon. Place mixture in the baking pan. Combine brown sugar, flour, oats and salt in a bowl. Cut in the cold butter and shortning until mixture is crumbly. Sprinkle evenly over fruit and pat down evenly. Cover with foil and bake 30 minutes. Remove foil and bake another 30 minutes or until apples are tender. Serve with vanilla ice cream.
For more information on Ricker Hill Orchards click here: RICKER HILL ORCHARDS
For more information on Hannaford's Close To Home program click here: HANNAFORD
ANDREW IAN DODGE
Andrew Ian Dodge is an Independent candidate for the U.S. Senate.
For more information on Andrew Ian Dodge click here: ANDREW IAN DODGE