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PublishedJune 5, 2019
Group evolves and grows in support of family-owned businesses
The Institute for Family-Owned Business brings members together to discuss unique challenges and share best practices.
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PublishedJune 5, 2019
Gov. Mills tells Portland Chamber she has aimed for a bipartisan budget
The governor stresses the state's economic and workforce development efforts.
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PublishedJune 4, 2019
Jury is set for trial of man accused of killing sheriff’s deputy
A judge and attorneys questioned dozens of people before selecting 7 men and 8 women to serve on the jury that will decide whether John D. Williams is guilty of murder in Cpl. Eugene Cole's slaying.
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PublishedJune 4, 2019
Portland claims top spot for beer, based on population
A Chicago analytical firm says Portland has the most breweries per 50,000 people in the United States.
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PublishedMay 29, 2019
Police search for Portland man missing since Friday
Portland police are asking the public's help locating Peter Higgins, 29, who was last seen Friday and has been out of touch with family and friends.
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PublishedMay 28, 2019
Family of roofer who died in fall sues, saying employer discouraged use of safety gear
Alan Loignon's family makes the claim in a $2.5 million wrongful-death lawsuit against Loignon's employer – and half-brother – Shawn Purvis.
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PublishedMay 23, 2019
Business Breakfast: Municipal broadband projects ‘contagious,’ experts say
Three industry veterans shared their perspective on what it will take for Maine to extend broadband service, especially to rural areas.
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PublishedMay 16, 2019
Using squash to build community and futures
Great Falls Forum speaker from Portland Community Squash tells how his passion for youngsters and squash meshed to create a thriving nonprofit.
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PublishedMay 14, 2019
RSU 56 to receive $500 grant for 2019 summer food program
Full Plates Full Potential's first 16 County Competition win went to Oxford County for the summer food program.
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PublishedMay 12, 2019
Do you know who’s actually running the kitchen at your favorite restaurant?
It's often the chef de cuisine, technically the second in command. We learn what it's like to do a lot of the work with little of the (public) credit.
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