Maine
Burning tires for fuel behind Maine's increase in toxic chemicals
A few weeks ago, a series of press releases from the Environmental Protection Agency hit my email inbox in quick succession. The subject headlines were near-identical, trumpeting a decrease in toxic chemical releases to air, land and water in states across New England.
That was until an email with Maine’s results popped up. From 2021 to 2022, Maine was the only state in the region to see a net increase of 10 percent in toxic chemical releases.
The reasoning was vague, stating an increase in toxic waste sent to landfills, where solid waste went up 47 percent between 2018 and 2022.
Chris Rascher, the compliance and program coordinator for EPA’s Toxic Release Inventory program in New England, provided context on zinc, one of the chemicals behind the 10 percent increase.
Between 2021 and 2022, the amount of zinc released in Maine increased significantly, resulting in a net increase of the state’s overall release of TRI-listed chemicals. The source? Maine’s two largest paper and pulp mills: ND Paper in Rumford and Sappi North America’s Somerset Mill in Skowhegan.
Rascher learned that the mills increased their use of shredded tires as a fuel source to power operations. Burning tires and filtering the emissions produces a zinc-heavy ash.
Because of its high zinc levels, which are especially harmful to aquatic life, the ash has to be disposed with special precautions to avoid it leaching into nearby water and soil or blowing away in the wind.
Rascher said disposing of tires through combustion helps solve the thornier problem of managing them in landfills, where they can catch fire, burning uncontrollably and giving off pollutants.
“Every state generates an awful lot of used tires that then have to go somewhere,” Rascher said. “And what people discovered is that there are problems with saving a lot of tires and landfills.”
As opposed to burning in a landfill, the emissions of ‘tire-derived fuel’ in facilities can be filtered by special equipment. Burning tires for energy can also supplement the use of coal or heavy fuel oil, reducing overall reliance on the two.
Eric Kennedy, director of licensing and compliance for the Air Bureau at the Maine Department of Environmental Protection, said the department worked with paper mills in the early 1990s to help develop tire fuel.
At the time, tires were menacing Maine’s landfills, Kennedy said, leading to a large fire in the Bowdoinham town landfill in the 1980s with smoke visible for several miles.
Tire-derived fuel seemed like a way out.
“People started figuring out, ‘What can we do with tires instead of putting them in piles and waiting for them to burn?’ ” Kennedy said.
Although burning tires emits more zinc than coal, it emits less sulfur dioxides — potent pollutants that can cause acid rain and respiratory problems in humans.
Still, burning tires as fuel does not eliminate all emissions. Kennedy said Maine mills use specialized equipment to scrub particulates from emissions.
Back to solid waste and Maine’s landfills, both ND Paper and Sappi North America said they send their tire fuel ash to their own landfills, which are lined and have leachate control systems.
DEP spokesman David Madore said that the department would prefer to reduce the amount of tires in Maine landfills. But the paper mills’ use of tires as fuel would only lead to reductions of tires in Maine’s landfills if they sourced them from in-state.
ND Paper said the Rumford mill brings shredded tires from across New England and added that the company’s use of tires reduces its reliance on coal.
Sappi, meanwhile, said it sources its shredded tires in-state. Sappi spokesman Peter Steele said the increased use of tire-derived fuel stems from market shifts that made the company’s preferred use of natural gas more costly.
While Maine had its trouble with toxic releases to landfills, EPA’s Rascher was quick to note there were wins elsewhere.
“Maine did achieve successes with air emissions,” Rascher said. “So there was a small decrease in air emissions from last year” and “more than a 50 percent decrease in air emissions over the last 10 years.
“A 50 percent decrease … is a significant thing. And I think that’s a little bit of a good news story.”
Emmett Gartner covers accountability and Maine’s rural communities as a Roy W. Howard Fellow through the Scripps Howard Fund. Emmett earned his master’s degree in journalism from the University of Maryland’s Philip Merrill College of Journalism and a bachelor’s degree in environmental studies from the University of Vermont. While working as a reporter at the Howard Center for Investigative Journalism, he helped produce two award-winning investigations: “Printing Hate,” which documented the historic role of newspapers inciting racial lynchings, and “Mega Billions,” which investigated state lottery operations. Most recently, Emmett reported on health and environment for The Frederick News-Post in Maryland. He previously worked for the U.S. Forest Service in Oregon and interned for the National Oceanic and Atmospheric Administration on the Eastern Shore of Maryland.
Maine
Maine competition gives creative entrepreneurs the chance to win money
BANGOR, Maine (WABI) – If you’ve ever wondered what goes into pitching a good business idea, you might want to stop by a Big Gig event.
The Big Gig Entrepreneurship Pitch Off brings professionals from across the state together to network and pitch their early-stage business ideas for a chance to win $500.
Tuesday’s competition was held at the Salty Brick Market in Bangor, and it drew a lot of spectators.
“The winners of each semifinal event get $500 and the opportunity to compete for $5,000, so that can make a huge impact on a business that’s just getting off the ground,” said Renee Kelly, a Big Gig organizer.
The winner of the competition, Colin McGuire, was also grateful for the opportunity to showcase his idea “Art on Tap,” which would connect local artists with local venues trying to put on events.
“The support tonight is huge, and it’s just giving me more enthusiasm for running with the idea,” he said.
The season finale of the competition will be held May 19th.
The location is yet to be determined.
If you’d like to apply to compete in the contest, you can go to biggig.org.
Copyright 2026 WABI. All rights reserved.
Maine
This Monster Burrito Challenge in Waterville, Maine, Is Not for the Weak
Are you up for a Maine food challenge, or are your eyes bigger than your stomach?
A Waterville staple, Buen Apetito has a monster burrito just waiting for someone to eat it down to the very last bite.
This thing is a beast, literally called La Bestia, and it’s definitely a mighty task for a fearless foodie.
Take on the Buen Apetito La Bestia Food Challenge in Waterville, Maine
According to Buen Apetito, if you can finish a super-sized burrito in 30 minutes or less, you’ll get the $60 meal for free, a La Bestia champion shirt, and a picture on the wall of fame. That’s not to mention the bragging rights of dominating a task few will be able to conquer.
Wondering what’s in the burrito?
The Mexican restaurant shared in a Facebook comment on a post that the burrito is filled with “grilled chicken, chorizo, and tender shredded beef or pork. Built on a layer of seasoned rice, refried beans, and French fries, it’s melted together with a shredded Mexican cheese blend and a drizzle of creamy cheese sauce, sautéed peppers and onions, green salsa, pico de gallo, sour cream, creamy guacamole, and a bed of shredded lettuce all wrapped in three extra-large tortillas fused into one epic wrap.”
Let’s just say that this thing is packed full.
The first La Bestia contender took up his fork and knife in December 2025, but despite coming close, he couldn’t come out with the win.
As of March 2026, the challenge has remained undefeated. But you never know, someone is bound to come out victorious.
Just note that you can only try your hand at this food challenge on Wednesday and Thursday.
Buen Apetito Has Been a Longstanding Waterville, Maine, Restaurant
First opened in 1999, Buen Apeitito has been around for nearly 30 years.
Centralmaine.com reported that the Mexican restaurant was originally located at the Railroad Square complex off Chaplin Street before moving to 99 West River Road in 2023.
A little over a year later, in 2024, Buen Apetito shared on Facebook that it was passing on the torch to new owners, including Dalia, “the heart and soul of [the] kitchen for twenty years,” her daughter, Norma, and Norma’s husband, Shawn.
READ MORE: Famous Maine Restaurant Buen Apetito Adds Powerhouse New Owner to Crew
And it seems like not only are things still going strong, but new additions like La Bestia food challenge are only enhancing the spirit of big flavor and delicious Mexican food at the Waterville staple.
So, you think you’re up for the task of taking down a beast of a burrito at Buen Apetito? Good luck.
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Maine
How the Good Neighbor Day of Giving telethon is impacting Maine’s communities
BANGOR, Maine (WABI) – Monday’s telethon held by WABI in partnership with Penquis and Heart of Maine United Way Monday raised money for the heating of homes, something so basic, yet so significant in a state like Maine.
Danielle Hewes, Penquis contributor and volunteer, says some people might not even know that they qualify for heating assistance.
“I think there’s this misconception that you can’t get that if you’re working. Like that’s just for people on general assistance. The truth of the matter is this is for the people that are maybe not able to work, but also for the people that are working. They’re making ends meet,” she said.
For Danielle, that’s what makes events like the telethon so special: it’s making a real difference in the community with people who need the help the most.
Speaking about Penquis in particular, she said, “You learn about all of the other things they do and how they help the community and you can’t help but want to be a part of that.”
If you weren’t able to donate Monday, donations are still being accepted.
You can go to homeunitedway.org/heat.
You can also call 941-2800.
Copyright 2026 WABI. All rights reserved.
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