A production of the Maine Public Broadcasting Network

Tim SampleTim Sample

Since being recruited by Charles Kuralt in 1993, Tim Sample has been a regular contributor to CBS Sunday Morning. His essays on Maine life are broadcast about once a month. Sample is a Maine native who was raised in Boothbay Harbor where his early years included work in a shipyard and as a "sternman" on a lobster boat.

Sample’s first album of Down East humor was recorded in 1979 and produced by Noel Paul Stookey, member of the Peter, Paul and Mary music group. The success of this early effort led to a close friendship and eventually performing partnership with humorist Marshall Dodge, who along with Bob Bryan, created the popular "Bert and I" recordings. After Dodge’s death in 1982, Sample and Bryan collaborated on a number of projects including several television specials, the popular recordings "How to Talk Yankee" and Sample’s video "Maine Humor Behind the Barn."

Sample has written and illustrated books of original Down East humor, hosted and appeared on numerous national and regional television specials, and received many prestigious awards in the field of advertising. He has done all this in addition to performing in more than 100 concerts and after dinner appearances each year.

More information on Tim Sample: http://www.timsample.com

Cheryl WixsonCheryl Wixon

Cheryl Wixson began her professional career as a food engineer in 1985 when she was hired as the executive director and chef of the Tarratine Club, a private social club in Bangor. In 1986, she opened Gourmet to Go, a retail specialty food and wine store. In 1987, Wixson expanded her business and opened Café Nouveau, an intimate restaurant offering international cuisine featuring organic Maine products. The last meal served at Café Nouveau was a nine-course banquet featuring Petunia, Wixson’s pig that achieved international notoriety when code enforcement determined that it was residing illegally in the same neighborhood as novelist Stephen King.

In 1999, Wixson established Cheryl Wixson’s Kitchen, a state-of-the-art kitchen and educational facility dedicated to teaching people the joys of healthy cooking while championing Maine products. Wixson is a food columnist for the Bangor Daily News, consults with restaurants from Maine to California, and develops recipes for food manufacturers. She is a doctoral student in the department of food science and human nutrition at the University of Maine and is an adjunct instructor of mathematics at Eastern Maine Technical College.

Wixson is a graduate of the University of Maine, where she was the first woman to receive a bachelor’s in agricultural engineering. After graduation, Wixson spent 10 years in the pulp, paper and telecommunications industry in a variety of engineering and construction positions.


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What’s for Suppah?, Beans, Blueberries and Beyond is made possible in part through a television demonstration grant from Rural Development, part of the U.S.D.A.