Cadillac Desert: The American West and Its Disappearing Water | Introduction
Historians of the West have typically focused on events that opened the great landscape of the American Desert to settlers. Such events included the Lewis and Clark Expedition, wars with the Indians of the Great Plains, and the Homestead Act of 1862. New historians of the American West have been employing a political environmentalism to develop an environmental history, which has led to a number of revisionist approaches to American West narratives.
Marc Reisner’s Cadillac Desert is such a revisionist history. His focus on the creation of infrastructure to support Western settlement exposes a history, not of rugged individualism and romantic cowboys, but of the construction of a heavily subsidized and tremendously expensive ‘‘hydraulic society,’’ founded on and maintained by the greed and competitiveness that is behind the American Dream. Reisner examines the West’s ecologically dangerous, and ultimately harmful, dependence on dams and aqueducts, as Americans pursue the ideal of taming the Great American Desert. The author focuses on the relentless building of dams and irrigation systems, as well as the corruption behind these developments, to show how the American need to control the environment has affected (and still does affect) the ecological welfare of national resources. Reisner also describes the rivalry between two governmental powers, the Bureau of Reclamation and the U.S. Army Corps of Engi neers, in their attempts to transform the nature of the American West.
The year it was published, Reisner’s book became a finalist for the National Book Critics Circle Award. In 1999, Cadillac Desert was placed sixty-first on the Modern Library list of the most notable nonfiction English books of the twentieth century. Reisner’s book has inspired an entire generation of historians and historically aware environmental activists.
Cadillac Desert: The American West and Its Disappearing Water Summary
Cadillac Desert begins with the author’s description of the American West as ‘‘a civilization whose success was achieved on the pretension that natural obstacles do not exist’’—or, as he calls it in the first chapter, ‘‘A Semidesert with a Desert Heart.’’ Reisner introduces the environmentalist agenda through which he explores the history of development in the West, following its major influences individually through time rather than chronologically.
Discovering and Pioneering the American West
The book’s opening chapters describe the discovery of the American West by the Europeans; the first Spanish explorers searching for El Dorado found the continent hostile and unusable. After the United States purchased the land, they sent in survey expeditions to research and evaluate it. The 1804 Lewis and Clark expedition resulted in an uneasy ambivalence toward the West: every ‘‘fertile prairie’’ stood in stark contrast to a ‘‘forbidding plain.’’
Nevertheless, the perception of the West as ‘‘the Great American Desert’’ drastically changed by the late nineteenth century. John Wesley Powell, after a scientific expedition down the Colorado River in 1869, put forth a program for settlement that imitated the pseudo-socialism of the successful Mormon irrigation systems in Utah. Powell’s advice was ignored. By 1876, Powell could already see the results: ‘‘Speculation. Water monopoly. Land monopoly. Erosion. Corruption. Catastrophe.’’
The warnings of experienced Westerners were ignored as the American West attained the definition of an untouched frontier full of promise. Soon, the settlements began to change the landscape, challenging the harsh desert conditions with the belief that ‘‘rain follows the plow.’’ This slogan was the lead of a promotional campaign with the political goal of making the West more appealing and of encouraging relocation of settlers from Europe and the East. The government sold them land cheaply, and according to the original Homestead Act from 1862, 160 acres was ‘‘the ideal acreage for a Jeffersonian utopia of small farmers.’’
Monday, November 30, 2009
Tuesday, July 28, 2009
Summer in the City
Every year Downtown Bath hosts free musical events throughout the summer, with weekly concerts at the Gazebo in the Library Park rich across Kismet Inn Spa Bed and Breakfast. In fact, often guests sit on the porch people watching and listening to the music. Live music in a lovely quaint town. My guest sip on tea, nibble on some of the confections I make, chat and enjoy the music as well as the scenery. It is often quiet with few cars so it does give the feel of times gone by specially since Kismet Inn bed and breakfast is a completely organic, local and natural place. So organic, local and natural that even my washing detergent is locally made, chemical free, so organic that I hardly ever use a dryer to dry the wash, always line dry them or during winter dry them on the magnificent old radiators that are original to the house with a date on each one of them reading '1891'
City of Bath, Maine has more music to offer than just the Gazebo across from Kismet Inn, Bed and Breakfast, Spa, at Waterfront Park which is only one block away from the inn, right on Kennebec River. There is also special performances held at the 'Chocolate Church Arts Center' which also is only couple of minutes walking distance from the inn.
The Gazebo Concerts are Tuesdays & Fridays starting June 26 - August 21st
Concerts begin at 4 p.m.
City of Bath, Maine has more music to offer than just the Gazebo across from Kismet Inn, Bed and Breakfast, Spa, at Waterfront Park which is only one block away from the inn, right on Kennebec River. There is also special performances held at the 'Chocolate Church Arts Center' which also is only couple of minutes walking distance from the inn.
The Gazebo Concerts are Tuesdays & Fridays starting June 26 - August 21st
Concerts begin at 4 p.m.
Friday, July 3, 2009
July 4th, 2009
Every year during July 4th holiday the 'Library Park' across from Kismet Inn bed and breakfast spa takes a new face. Tents are put up for artists & artisans that come from all over New England area and maybe even New York or farther South to showcase and sell their work. Every night there is live music, food and a big book sale goes on as well. The book sale is right across from the library and Kismet Inn bed and breakfast at 'Winter Street Church' that is a historical landmark in Bath, Maine. There is also strawberry shortcake sale that goes on.
Kismet Inn bed and breakfast has the best location for all this happening and the fireworks that take place right across the river. Guests always enjoy the entire weekend. Live music has already started, cars are already parking on the streets around and the celebration is starting. Kismet Inn is enjoying the full view with live music.
Kismet Inn bed and breakfast has the best location for all this happening and the fireworks that take place right across the river. Guests always enjoy the entire weekend. Live music has already started, cars are already parking on the streets around and the celebration is starting. Kismet Inn is enjoying the full view with live music.
Friday, June 26, 2009
From Roses to Garlic
I love innkeeping simply because I can do so many different things, as an innkeeper I am able to do so many things that I absolutely love in life. I love hosting, cooking, decorating, gardening, knitting, reading and anything that gives me the ability to grow and nourish my own soul as well as others. Having created Kismet Inn bed and breakfast, spa has given me just that.
Hosting at Kismet Inn is not just to accept guests for a stay over but more of a lifestyle where I get to meet people from all walks of life and all over the world. With each guest I learn something new in life, it opens up so many windows and gets me out of the box which most of us create to put people into, categorize, regionalize, nationalize, customize and the list can go on. Most of my guests are between late 20s to late 50s who are concerned with their environment as well as everything good in life.
I can say with much affirmation that all of the guests at Kismet Inn bed and breakfast Spa love everything about the inn that is from the decor to its food... a true organic lifestyle at the inn. This organic lifestyle is not something that I have learned newly or adopted because it is becoming trendy it is the way I have always lived. And being organic does not apply just to food but a lifestyle that applies to everything I do in life from food to gardening, cooking, washing detergent and other cleaning agents and line drying all the wash, it indeed is a way of life for Kismet Inn bed and breakfast spa inn. I can't imagine living any other way.
All the products I use that can be local are local, that includes my washing detergent, all the other cleaning agents. Not to mention even the beds, armoires, coffee tables are locally made by Mark Donavon who is a brilliant wood artist, craftsman from Bowdoinham, a town smaller than Bath about 20 miles north of Bath.
Hosting at Kismet Inn is not just to accept guests for a stay over but more of a lifestyle where I get to meet people from all walks of life and all over the world. With each guest I learn something new in life, it opens up so many windows and gets me out of the box which most of us create to put people into, categorize, regionalize, nationalize, customize and the list can go on. Most of my guests are between late 20s to late 50s who are concerned with their environment as well as everything good in life.
I can say with much affirmation that all of the guests at Kismet Inn bed and breakfast Spa love everything about the inn that is from the decor to its food... a true organic lifestyle at the inn. This organic lifestyle is not something that I have learned newly or adopted because it is becoming trendy it is the way I have always lived. And being organic does not apply just to food but a lifestyle that applies to everything I do in life from food to gardening, cooking, washing detergent and other cleaning agents and line drying all the wash, it indeed is a way of life for Kismet Inn bed and breakfast spa inn. I can't imagine living any other way.
All the products I use that can be local are local, that includes my washing detergent, all the other cleaning agents. Not to mention even the beds, armoires, coffee tables are locally made by Mark Donavon who is a brilliant wood artist, craftsman from Bowdoinham, a town smaller than Bath about 20 miles north of Bath.
Monday, June 22, 2009
Wedding at the Library park across from Kismet Inn
Kismet Inn, luxury boutique, all organic bed and breakfast, Spa is situated in the heart of historic Bath, midcoast Maine right across from the 'Library Park' It is indeed an idyllic setting where you can hold your wedding ceremony then have the reception at Kismet Inn. The food is completely organic, prepared right here at the inn by Shadi Towfighi, the owner, creator and innkeeper of the inn. Please visit http://kismetinnweddings.blogspot.com/
Below are series of photos I took from a wedding ceremony held at the park on a beautiful sunny day in May 2009.
Below are series of photos I took from a wedding ceremony held at the park on a beautiful sunny day in May 2009.
Wednesday, June 10, 2009
Fundraising at the Beautiful Kismet Inn
On Sunday, June 7 Brunswick Park and Gardens hosted a fundraiser at the lovely Kismet Inn in Bath. Participants were treated to a tour of this unique and remarkable inn. Its owner, Shadi Towfighi, prepared a cup of her signature tea for each guest. There were three garden talks, including: Master Gardener Debbie Atwood's discussion called "From Seeds to Supper"; Habitat Steward Gretchen Kamilewicz who discussed ways to create a wildlife-friendly backyard; and Master Gardener Jan Colyear who offered suggestions for growing perennials in various light conditions. The afternoon included the homemade baked goods, a plant sale and a raffle. Participants left better educated about gardens, carrying any one of an amazing variety of plants to complement their home gardens.
Sunday, June 7, 2009
Wild Mushroom Omelet
Guests get a range of different breakfasts during their stay at the Kismet Inn Bed and Breakfast, Spa. Usually the first day it is Wild Mushroom Omelet served to guests on their first Day of stay. There are 7 different kinds of wild mushrooms from 'Oyster Creek Farm' in Damariscotta, Maine north of Bath. The eggs are from Sparrow Farm, organic and free range.. with salt, pepper and masala spice.
Tuesday, May 26, 2009
Anniversary
Today, Tuesday 26th, May 2009 was an exciting day at the Kismet Inn Bed and Breakfast Spa. Kimberly and Chris booked a room a while ago with massages and dinner. Chris asked for Shiatsu and Kimberly asked for Reflexotherapy which went very well. The massages were done in the yoga studio both of them enjoyed it and felt very relaxed. Kimberly who says has had many massages before thought Wendy Decker the massage therapist did an excellent job and Chris who doesn't often get massages thought Sarah Rhinelander the Shiatsu practitioner was very good so that went well.
I went to Brunswick Farmers Market in the morning to get some veggies for them, I got some salad greens, spring onions and radishes from 'Six River Farm' and salad greens from 'Patchwork Farm'. I also got them some pear for dessert but ended up serving them Goat Milk Gelato from Painted Pepper Farm... the flavors were honey almond, rhubarb strawberry and lemon zest, they loved it. I made the jewel rice with lamb served them sheep milk brie and goat milk torte with red French wine.. they loved every single bit of the dinner. Now they are off to bed and so am I. Have a wonderful night or day incase you are in a part of the world where it is day time.
Shadi Towfighi, the owner of the kismet Inn.
I went to Brunswick Farmers Market in the morning to get some veggies for them, I got some salad greens, spring onions and radishes from 'Six River Farm' and salad greens from 'Patchwork Farm'. I also got them some pear for dessert but ended up serving them Goat Milk Gelato from Painted Pepper Farm... the flavors were honey almond, rhubarb strawberry and lemon zest, they loved it. I made the jewel rice with lamb served them sheep milk brie and goat milk torte with red French wine.. they loved every single bit of the dinner. Now they are off to bed and so am I. Have a wonderful night or day incase you are in a part of the world where it is day time.
Shadi Towfighi, the owner of the kismet Inn.
Memorial Weekend 2009
The Kismet Inn Bed and Breakfast, Spa was busy hosting parents for Bowdoin College. This past weekend was the graduation day so there was a lot of excitement going on. Parents were happy to see their children’s success as well as sad to see them leaving home seriously. Having a child graduate from college is always a bitter sweet time for the parents.
Kismet Inn bed and breakfast Spa has also been very busy with gardening. One of the garden beds has been completed, some seedlings such as tomatoes, egg plants, zucchini, cauliflower, broccoli, leek, cucumber, melon, beans, sweet pea, angelica and spicy greens have been planted. There is still quite a few more seedlings that need to be planted which should be done by the end of the month or the first week of June. The inn would like to finish it by June 7th, 2009 because there is going to be a fundraising for the ‘Brunswick Park and Gardens’ project.
The gardening has been fun. I have been doing it all manually which takes much longer than using any kind of machines such as tillers. It is hard work but it is gratifying specially to see the flowers in bloom and soon to harvest the vegetables.
Kismet Inn bed and breakfast Spa has also been very busy with gardening. One of the garden beds has been completed, some seedlings such as tomatoes, egg plants, zucchini, cauliflower, broccoli, leek, cucumber, melon, beans, sweet pea, angelica and spicy greens have been planted. There is still quite a few more seedlings that need to be planted which should be done by the end of the month or the first week of June. The inn would like to finish it by June 7th, 2009 because there is going to be a fundraising for the ‘Brunswick Park and Gardens’ project.
The gardening has been fun. I have been doing it all manually which takes much longer than using any kind of machines such as tillers. It is hard work but it is gratifying specially to see the flowers in bloom and soon to harvest the vegetables.
Saturday, May 16, 2009
A great open house
The open house today, May 16th, 2009 at the Kismet Inn, a luxury Boutique, all Organic Bed and Breakfast Spa in the heart of Historic Bath, Midcoast, Maine was quite a success. To begin with it was a lovely day, the weather was very pleasant. Susan Lubner, the yoga teacher arrived around noon put out a sign for the open house on the lawn. Sarah Rhinlander, the Shiatsu Massage therapist followed her then Wendy Decker, the Reflexology therapist with Sue Redwine the Massage therapist. Each person set up chairs, mats to perform their work when requested.
I prepared Kismet Inn's special tea which is mixed black teas brewed with cardamom and the freshly picked lemon balm from the garden tea. People started coming in from 1 till 4:30. Everyone loved the tea and quite a few number of people booked for tea, dinner, one golden anniversary and one for a group of women's luncheon. Everyone loved, the colors of the inn so lively and bright yet, calming and soothing, they all marveled at how there was so much color but nothing clashed or jumped you in the face. It was a feast for the eye as many guests have often said.
I prepared Kismet Inn's special tea which is mixed black teas brewed with cardamom and the freshly picked lemon balm from the garden tea. People started coming in from 1 till 4:30. Everyone loved the tea and quite a few number of people booked for tea, dinner, one golden anniversary and one for a group of women's luncheon. Everyone loved, the colors of the inn so lively and bright yet, calming and soothing, they all marveled at how there was so much color but nothing clashed or jumped you in the face. It was a feast for the eye as many guests have often said.
Thursday, May 14, 2009
Mother's Day Weekend
This year Mother's Day Weekend was very special. I had two mothers with their daughters. One was a local from Bath, Maine so they were here only for the day the other one was a mother with her two daughters from Boston. All were great people.
The local ones, had body exfoliation for both the mother and daughter. It was great, they came around 2 p.m. toured the inn followed by a good cup of Kismet Inn's tea on the red chair facing 'Spirit of the Sea' Afterwards, they started the soak in the Deep Japanese Soaking Tub, they filled the tub only a quarter way but because they kept the door closed the bathroom had become really steamy which is the way it should be. It was like being in a steam room.
The tub is a great one, it is custom made with tile based on both Deep Japanese Style soaking tub and Turkish Hamam so it has the good of both worlds. It even has radiant heat so during winter the tub can be filled with water soaked in couple of times in the same day so in a way it is environmentally conscious as well because the tub doesn't need to be emptied if the same person is going to soak again the same day.
Anyway, the mother and daughter soaked for about an hour then I went up and exfoliated/scrubbed each one of them for about 45 minutes. The mother wanted to be exfoliated first so I scrubbed off her dead skin first, neither one of them could believe their eyes to see so much dead skin rolling off in long and fat inches. After each scrub the body was rinsed off outside the tub so they would enter the tub all cleansed. When both were exfoliated and scrubbed, they showered and shampooed their hair to complete the cleansing. I left the bath area, cleaned off, started setting the table.
I prepared the Jewel Rice with lamb for them. Both the rice and the lamb came out very good. It is one the my guests favorite dishes. The aroma is simply intoxicating... cardamom, cinnamon, cumin infused with saffron over slivered pistachio, slivered almonds, julienne carrots, orange peel, barberries, raisins mixed with basmati rice ... brewed, steeped... it is simply divine.
As for lamb I never add water to my lamb/shanks. Right from the start I put it on very low heat, add onion, garlic, spices and let it cook on very low heat for sometime. The aroma starts spreading through room to room, upstairs and every where.
I started them with wine, sheep milk brie and goat milk torte and beets drizzled with olive oil...oh! goodness was it good. This was followed by spicy green leaves mixed with other salad greens both from 'Squire Tarbox Farm' .. a local MOFGA certified organic farm who have the best spicy green and salad greens. The salad dressing was fresh ginger, roasted seeds, fresh lemon, olive oil, just a bit of goat cheese, salt and pepper... every bit of it was finished. The entrees was followed after the salad and for desert I made my famous pear simmered in my strawberry syrup spiced with ginger powder and nutmeg. They enjoyed every bite of each food.
For the other mother and daughters I made the tamarind fish dish served with white basmati rice infused with lots of saffron. It was excellent too they also enjoyed and loved every bite of the food. In fact, they loved it so much that they said, they want to make a tradition of coming to the inn every Mother's Day Weekend.
It is always an honor and exciting to serve such a good people and see them enjoying my cooking.
The local ones, had body exfoliation for both the mother and daughter. It was great, they came around 2 p.m. toured the inn followed by a good cup of Kismet Inn's tea on the red chair facing 'Spirit of the Sea' Afterwards, they started the soak in the Deep Japanese Soaking Tub, they filled the tub only a quarter way but because they kept the door closed the bathroom had become really steamy which is the way it should be. It was like being in a steam room.
The tub is a great one, it is custom made with tile based on both Deep Japanese Style soaking tub and Turkish Hamam so it has the good of both worlds. It even has radiant heat so during winter the tub can be filled with water soaked in couple of times in the same day so in a way it is environmentally conscious as well because the tub doesn't need to be emptied if the same person is going to soak again the same day.
Anyway, the mother and daughter soaked for about an hour then I went up and exfoliated/scrubbed each one of them for about 45 minutes. The mother wanted to be exfoliated first so I scrubbed off her dead skin first, neither one of them could believe their eyes to see so much dead skin rolling off in long and fat inches. After each scrub the body was rinsed off outside the tub so they would enter the tub all cleansed. When both were exfoliated and scrubbed, they showered and shampooed their hair to complete the cleansing. I left the bath area, cleaned off, started setting the table.
I prepared the Jewel Rice with lamb for them. Both the rice and the lamb came out very good. It is one the my guests favorite dishes. The aroma is simply intoxicating... cardamom, cinnamon, cumin infused with saffron over slivered pistachio, slivered almonds, julienne carrots, orange peel, barberries, raisins mixed with basmati rice ... brewed, steeped... it is simply divine.
As for lamb I never add water to my lamb/shanks. Right from the start I put it on very low heat, add onion, garlic, spices and let it cook on very low heat for sometime. The aroma starts spreading through room to room, upstairs and every where.
I started them with wine, sheep milk brie and goat milk torte and beets drizzled with olive oil...oh! goodness was it good. This was followed by spicy green leaves mixed with other salad greens both from 'Squire Tarbox Farm' .. a local MOFGA certified organic farm who have the best spicy green and salad greens. The salad dressing was fresh ginger, roasted seeds, fresh lemon, olive oil, just a bit of goat cheese, salt and pepper... every bit of it was finished. The entrees was followed after the salad and for desert I made my famous pear simmered in my strawberry syrup spiced with ginger powder and nutmeg. They enjoyed every bite of each food.
For the other mother and daughters I made the tamarind fish dish served with white basmati rice infused with lots of saffron. It was excellent too they also enjoyed and loved every bite of the food. In fact, they loved it so much that they said, they want to make a tradition of coming to the inn every Mother's Day Weekend.
It is always an honor and exciting to serve such a good people and see them enjoying my cooking.
Monday, May 11, 2009
Mother's Day Weekend
It was a fabulous weekend. Kismet Inn hosted two mothers with their daughters both were great. A mother with two daughters from Boston who said they have already decided to come back next year for Mother's Day Weekend and the other was from Bath. The ones from Bath had the jewel rice and the ones from Boston had the fish with tamarind. I enjoyed and loved hosting both and becoming good friends with them.
Monday, May 4, 2009
Spring is here
The past couple of weeks have been quite busy for the Kismet Inn bed and breakfast. The gardens have been cleared, weeded, the seedlings have grown, some pansies and geraniums have been planted in pots that are hanging or are on the front lawn. More will be done soon.
The Kismet Inn has been preparing for an exciting open house which will take place May 16th from 1-4 introducing tea, reflexology, shiatsu, yoga and massages. So please come to the Open House May 16th from 1-4. I am very excited to be part of Tea & Spa services at the beautiful Kismet Inn! Tour the Inn, have tea and participate in free demonstrations of Yoga, Foot Reflexology, Massage and Shiatsu offered by local practitioners. Come and enjoy this beautiful space and get a 'glimpse' of all it has to offer.
I have also had several really interesting guests whose testimonials are already posted. It always delights me to see all of my guests leaving the inn happy, rested and willing to come back.
Maybe, you should try to come and stay at the beautiful Kismet Inn Bed and breakfast, Spa ........
The Kismet Inn has been preparing for an exciting open house which will take place May 16th from 1-4 introducing tea, reflexology, shiatsu, yoga and massages. So please come to the Open House May 16th from 1-4. I am very excited to be part of Tea & Spa services at the beautiful Kismet Inn! Tour the Inn, have tea and participate in free demonstrations of Yoga, Foot Reflexology, Massage and Shiatsu offered by local practitioners. Come and enjoy this beautiful space and get a 'glimpse' of all it has to offer.
I have also had several really interesting guests whose testimonials are already posted. It always delights me to see all of my guests leaving the inn happy, rested and willing to come back.
Maybe, you should try to come and stay at the beautiful Kismet Inn Bed and breakfast, Spa ........
Saturday, April 25, 2009
A beautiful Place
Banoo, my husband's cousin is visiting me so I decided to give her a tour of the area. I took her to Boothbay Harbor, Rockland and Camden yesterday. We went to Miranda's Cafe, a lovely little cate in Rockland. The ingredients were quite fresh and the atmosphere was very casual and friendly. Then we drove up to Camden walked around in town back to the inn. It was good to see that in one day when the weather is good guests can explore the Maine coast from Bath to Camden without getting tired.
Today, we went to Brunswick Farmers Market got some beets, rutabaga, onions. We came to the inn, I made some a heavenly salad, zucchini, carrots, blueberries, onions, mixed greens, apple with roasted seeds (sesame, flax seek, sunflower), olive oil, zatar, pickled cherry tomatoes, vinegar from the pickles, 1/2 fresh lemon, black pepper.... it was heavenly. I also made black tea with cardamom which was really refreshing specially the aroma of cardamom.
We went to Reidstate Park, enjoyed hiking the rocks, the water was indigo blue, gorgeous then went to Popham Beach watched the sunset. I thought guests can easily spend over a week staying ... enjoy sightseeing for couple of days, enjoy relaxing at the inn, reading and walking town for couple of days, enjoy the spa treatments for couple of days and have yoga/meditation every day. What a life this is... wonderful.
Today, we went to Brunswick Farmers Market got some beets, rutabaga, onions. We came to the inn, I made some a heavenly salad, zucchini, carrots, blueberries, onions, mixed greens, apple with roasted seeds (sesame, flax seek, sunflower), olive oil, zatar, pickled cherry tomatoes, vinegar from the pickles, 1/2 fresh lemon, black pepper.... it was heavenly. I also made black tea with cardamom which was really refreshing specially the aroma of cardamom.
We went to Reidstate Park, enjoyed hiking the rocks, the water was indigo blue, gorgeous then went to Popham Beach watched the sunset. I thought guests can easily spend over a week staying ... enjoy sightseeing for couple of days, enjoy relaxing at the inn, reading and walking town for couple of days, enjoy the spa treatments for couple of days and have yoga/meditation every day. What a life this is... wonderful.
Sunday, April 19, 2009
Kismet's Latest spa Services
Kismet Inn Bed and Breakfast Spa has added Rejuvenating Face-lift Massage, Reflexology, Reflexotherapy and Shiatsu. The services are offered to both stay over guests or local guests. Please check for our
'Feet and Tea'
'Shiatsu and Tea'
service... both to be announced very soon. The tea menu will be quite different from anything you have seen.
'Feet and Tea'
'Shiatsu and Tea'
service... both to be announced very soon. The tea menu will be quite different from anything you have seen.
Saturday, April 18, 2009
Kismet's Latest
It has been a long while since Kismet's last posting - March 15, 2007. Hopefully, from now on I will try to post more regularly.
Much has happened since then. The Kismet inn Bed and Breakfast has been growing steadily with excellent reviews.
It is ranked as number 1 of 8 bed and breakfasts in Bath, midcoast Maine area. To read the reviews posted by guests please click on the link http://www.tripadvisor.com/Hotel_Review-g40505-d630973-Reviews-Kismet_Inn-Bath_Maine.html
Sarah Schweitzer from Boston Globe wrote a great article about the hospitality, food, body exfoliation and the decor of the inn. She titled it 'InnKeeper grants guests a happy fate in Bath, Maine. Here is the link to the article http://www.boston.com/travel/articles/2007/07/29/innkeeper_grants_guests_a_happy_fate_in_bath_maine/?p1=email_to_a_friend
There have been other reviews you can always go to http://kismetinnmaine.com/index.htm then click on Reviews and Events page to see the other reviews.
Famous foodies such as Dana Cowin the chief editor of 'Food and Wine' magazine stayed an entire week at the Kismet Inn Bed and Breakfast with her family in August 2008. Here is what Dana wrote in the guest book. "What a wonderful stay we had -- as you know, we didn't want to leave. Sylvie loved watching the sunset from the secret sleeping room. She loved the garden sequestered by laundry. She loved the ample breakfast. Barclay and I second her on all that. We were particularly delighted to try new breakfast combinations and flavors. And we were thrilled to find at least one new food that William would eat - lavash! Your food sensibility is so magnificent- I can't wait to go back and inspire my team the way you've inspired me."
xx Dana Cowin ... Chief Editor 'Food & Wine' magazine
I must admit I was really nervous when I realized who she was and the fact that she would stay an entire week at the inn. I immediately thought about the challenge I had to face, the different kinds of breakfasts I had to prepare for 7 mornings and the one night dinner they would be having at the inn. It all went very successfully thanks both to Dana being a wonderful soul as well as my creative side working. Dana is a very kind and down to earth person, she doesn't make you nervous nor does she approach you snobbishly, she is also very candid regarding one's cooking. I really enjoyed hosting her and her family.
Kismet Inn bed and breakfast had another famous foodie for guests. Gary and Meg Hirshberg, the owners of Stoneyfield yogurt. I didn't know who they were either till they informed me of who they are. They stayed at the inn for 3 nights which was exciting. They are both very nice people and down to earth people. Gary told me how he started his company with very little money, delivering yogurt door to door with his car. Now his yogurt is seen and eaten everywhere. Well done, Gary.
Kismet Inn Bed and Breakfast he;d its first wedding quite successfully serving chicken, lamb, pasta and the inn's signature Jewel Rice. The food was exceptionally good, the lamb which the mother of the bride was hesitant in serving lamb to her guest but there was not even a bite left. Both the ceremony and the reception were held at the inn.
The season of 2009 is beginning. I am really happy that spring is here specially since a small pipe burst but did massive damage to the building. I was able to accept my first guest last weekend of March, Jennifer Melton Pinard, who was an absolute delight to have. Jennifer, came on Wednesday, March 26th around 6, left Saturday, March 21st around 5 during her stay she did not step outside even once. She had 3 yoga/meditation sessions, 2 massages, 1 body exfoliation, 1 reiki and ate her three dinners and 3 lunches at the inn. She left very relaxed. During her stay we also sat up knitting and chatting by the fire. So if you are a knitter or want to learn to knit, give me a call. I will help you to learn how to knit during your stay at the inn.
The sun has started shinning in Maine, the weather is beginning to warm up, the garden is cleared, seeds are sowed, windows are getting washed, the sheets are being hung out to dry, new massages and yoga are being added to the Kismet Inn Bed and Breakfast spa services. So please come to stay with us and let us take care of you in really extraordinary way.
Much has happened since then. The Kismet inn Bed and Breakfast has been growing steadily with excellent reviews.
It is ranked as number 1 of 8 bed and breakfasts in Bath, midcoast Maine area. To read the reviews posted by guests please click on the link http://www.tripadvisor.com/Hotel_Review-g40505-d630973-Reviews-Kismet_Inn-Bath_Maine.html
Sarah Schweitzer from Boston Globe wrote a great article about the hospitality, food, body exfoliation and the decor of the inn. She titled it 'InnKeeper grants guests a happy fate in Bath, Maine. Here is the link to the article http://www.boston.com/travel/articles/2007/07/29/innkeeper_grants_guests_a_happy_fate_in_bath_maine/?p1=email_to_a_friend
There have been other reviews you can always go to http://kismetinnmaine.com/index.htm then click on Reviews and Events page to see the other reviews.
Famous foodies such as Dana Cowin the chief editor of 'Food and Wine' magazine stayed an entire week at the Kismet Inn Bed and Breakfast with her family in August 2008. Here is what Dana wrote in the guest book. "What a wonderful stay we had -- as you know, we didn't want to leave. Sylvie loved watching the sunset from the secret sleeping room. She loved the garden sequestered by laundry. She loved the ample breakfast. Barclay and I second her on all that. We were particularly delighted to try new breakfast combinations and flavors. And we were thrilled to find at least one new food that William would eat - lavash! Your food sensibility is so magnificent- I can't wait to go back and inspire my team the way you've inspired me."
xx Dana Cowin ... Chief Editor 'Food & Wine' magazine
I must admit I was really nervous when I realized who she was and the fact that she would stay an entire week at the inn. I immediately thought about the challenge I had to face, the different kinds of breakfasts I had to prepare for 7 mornings and the one night dinner they would be having at the inn. It all went very successfully thanks both to Dana being a wonderful soul as well as my creative side working. Dana is a very kind and down to earth person, she doesn't make you nervous nor does she approach you snobbishly, she is also very candid regarding one's cooking. I really enjoyed hosting her and her family.
Kismet Inn bed and breakfast had another famous foodie for guests. Gary and Meg Hirshberg, the owners of Stoneyfield yogurt. I didn't know who they were either till they informed me of who they are. They stayed at the inn for 3 nights which was exciting. They are both very nice people and down to earth people. Gary told me how he started his company with very little money, delivering yogurt door to door with his car. Now his yogurt is seen and eaten everywhere. Well done, Gary.
Kismet Inn Bed and Breakfast he;d its first wedding quite successfully serving chicken, lamb, pasta and the inn's signature Jewel Rice. The food was exceptionally good, the lamb which the mother of the bride was hesitant in serving lamb to her guest but there was not even a bite left. Both the ceremony and the reception were held at the inn.
The season of 2009 is beginning. I am really happy that spring is here specially since a small pipe burst but did massive damage to the building. I was able to accept my first guest last weekend of March, Jennifer Melton Pinard, who was an absolute delight to have. Jennifer, came on Wednesday, March 26th around 6, left Saturday, March 21st around 5 during her stay she did not step outside even once. She had 3 yoga/meditation sessions, 2 massages, 1 body exfoliation, 1 reiki and ate her three dinners and 3 lunches at the inn. She left very relaxed. During her stay we also sat up knitting and chatting by the fire. So if you are a knitter or want to learn to knit, give me a call. I will help you to learn how to knit during your stay at the inn.
The sun has started shinning in Maine, the weather is beginning to warm up, the garden is cleared, seeds are sowed, windows are getting washed, the sheets are being hung out to dry, new massages and yoga are being added to the Kismet Inn Bed and Breakfast spa services. So please come to stay with us and let us take care of you in really extraordinary way.
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