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Is this the world’s most famous lobster shack? Maine eatery popular with Tom Cruise and Lionel Richie has lines stretching down highway for their $36 rolls

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Is this the world’s most famous lobster shack? Maine eatery popular with Tom Cruise and Lionel Richie has lines stretching down highway for their  rolls


  • Red’s Eats has been dubbed ‘the most famous lobster shack in the world’
  • Its lobster rolls are filled with the meat of two claws and a whole split tail 

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A Maine eatery dubbed ‘the most famous lobster shack in the world’ where customers line up for hours to buy one of their $36 rolls has officially opened for the season.

Red’s Eats, located on the corner of Water and Main Street in Wiscasset, has served fresh New England seafood for over 80 years.  

The shack has been ranked Maine’s best lobster roll in countless lists and has attracted the likes of Tom Cruise, Lionel Richie and Susan Sarandon for its famous bites.

Red’s Eats opened for the summer on May 1 and for $36 customers can get a roll filled with the meat of two claws and a whole split tail with a side of butter or mayo.

‘They don’t make them like most other places, they don’t chop up the meat, they don’t put in any mayonnaise or anything else on it. It’s just the lobster, the roll,’ a customer named Diane told WGME. 

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Red’s Eats, located on the corner of Water and Main Street in Wiscasset, has been dubbed ‘the most famous lobster shack in the world’

For $36 customers can get a roll filled with the meat of two claws and a whole split tail with a side of butter or mayo

For $36 customers can get a roll filled with the meat of two claws and a whole split tail with a side of butter or mayo

‘It came out of the ocean yesterday, I mean it’s so fresh. You’ll never get one fresher than what you get here,’ a customer named Jonathan said.

The shack ranked number one on Boston.com’s best place to get a lobster roll in New England in 2023 list.

Not only do they serve one of the highest rated lobster rolls, Red’s Eats boasts an extensive menu of fresh seafood, grilled good and desserts. 

‘I’ve been waiting for clams all winter because there’s no other place in Maine that has them that taste like this,’ said a customer named Jerry.

The family-owned business is currently run by Debbie Gagnon, daughter of the previous owner and man who brought the iconic lobster rolls to the menu Al Gagnon.

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The shack has been ranked Maine's best lobster roll in countless lists and has attracted the likes of Tom Cruise and Lionel Richie (center) for its famous bites

The shack has been ranked Maine’s best lobster roll in countless lists and has attracted the likes of Tom Cruise and Lionel Richie (center) for its famous bites

Locals have taken out their frustration at traffic around the shack with Facebook group of nearly 10,000 members dedicated to posting photos of their middle fingers at the building

Locals have taken out their frustration at traffic around the shack with Facebook group of nearly 10,000 members dedicated to posting photos of their middle fingers at the building

‘She [Debbie] makes you feel like you’re family when you step up to the window and order,’ Cumberland resident Lorraine Rardin told Bangor News Daily.

Debbie said she gets the most joy out of serving repeat customers and said her motto is a quote from her father, ‘You can feed anyone once, but feed them twice and you’re doing something right.’

Red’s Eats has been featured on several shows including Phil Rosenthal’s Netflix program ‘Somebody Feed Phil and Andrew Zimmern’s Travel Channel show ‘The Zimmern List.’

It’s fame has made the shack a bucket list item for visitors across the country. 

‘I read that you should get a lobster roll at Red’s,’ said Allie Ackles from Rochester, New York.

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Red's Eats has been featured on several shows including Phil Rosenthal's Netflix program 'Somebody Feed Phil and Andrew Zimmern's Travel Channel show 'The Zimmern List'

Red’s Eats has been featured on several shows including Phil Rosenthal’s Netflix program ‘Somebody Feed Phil and Andrew Zimmern’s Travel Channel show ‘The Zimmern List’

‘I’ve also seen it on Facebook because I get a bunch of information for Maine since my daughter goes to school there,’ said Donise Gehrisch from Chicago.

While its popularity is good for business, locals have taken out their frustration at traffic around the shack with Facebook group of nearly 10,000 members dedicated to posting photos of their middle fingers at the building.

However, Paul Merrill, a spokesperson for the Maine Department of Transportation, insists the shack is not the cause of traffic.

‘Red’s is a popular restaurant that draws a lot of customers — but not the reason for traffic back-ups on Route 1,’ Merrill said.

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Program doubles enrollment, expands to more Maine schools

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Program doubles enrollment, expands to more Maine schools


Central Maine Power is expanding its Union Trade Internship Program in 2026, increasing opportunities for Maine high school students to gain hands-on experience in the electric utility industry.

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A sign for Central Maine Power, a subsidiary of Avangrid

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CMP expands union trade internship program for Maine students

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Central Maine Power is expanding its Union Trade Internship Program in 2026, increasing opportunities for Maine high school students to gain hands-on experience in the electric utility industry.

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Updated: 11:47 AM EDT Apr 14, 2026

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Central Maine Power is expanding its Union Trade Internship Program in 2026, increasing opportunities for Maine high school students to gain hands-on experience in the electric utility industry.Now in its second year, the 10-week paid program will double enrollment, expand to additional schools in central and southern Maine, and broaden training to include both line and substation operations. The program will serve 10 students ages 16 and older, selected through a competitive recruitment and interview process in partnership with participating schools.The internship runs from June to August and includes classroom instruction at CMP’s training center in Farmingdale, along with supervised field experience alongside union crews. Students will learn foundational skills such as pole climbing, bucket truck operation, breaker and transformer maintenance, and the safe use of tools and protective equipment. Participants will not work on live electrical wires.The program is aimed at strengthening the workforce pipeline for skilled trades while giving students early exposure to careers in the energy sector and supporting partnerships between CMP and Maine schools.

Central Maine Power is expanding its Union Trade Internship Program in 2026, increasing opportunities for Maine high school students to gain hands-on experience in the electric utility industry.

Now in its second year, the 10-week paid program will double enrollment, expand to additional schools in central and southern Maine, and broaden training to include both line and substation operations. The program will serve 10 students ages 16 and older, selected through a competitive recruitment and interview process in partnership with participating schools.

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The internship runs from June to August and includes classroom instruction at CMP’s training center in Farmingdale, along with supervised field experience alongside union crews. Students will learn foundational skills such as pole climbing, bucket truck operation, breaker and transformer maintenance, and the safe use of tools and protective equipment. Participants will not work on live electrical wires.

The program is aimed at strengthening the workforce pipeline for skilled trades while giving students early exposure to careers in the energy sector and supporting partnerships between CMP and Maine schools.

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Carbon removal project supports Maine’s blue economy, broader marine health

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Carbon removal project supports Maine’s blue economy, broader marine health


Oceans absorb roughly 25 to 30 percent of the carbon dioxide (CO2) that is released into the atmosphere. When this CO2 dissolves in seawater, it forms carbonic acid, making the water more acidic and altering its chemistry. Elevated levels of acidity are harmful to marine life like corals, oysters, and certain plankton that rely on calcium carbonate to build shells and skeletons.

“As the oceans absorb more CO2, the chemistry shifts — increasing bicarbonate while reducing carbonate ion availability — which means shellfish have less carbonate to form shells,” explains Kripa Varanasi, professor of mechanical engineering at MIT. “These changes can propagate through marine ecosystems, affecting organism health and, over time, broader food webs.”

Loss of shellfish can lead to water quality decline, coastal erosion, and other ecosystem disruptions, including significant economic consequences for coastal communities. “The U.S. has such an extensive coastline, and shellfish aquaculture is globally valued at roughly $60 billion,” says Varanasi. “With the right innovations, there is a substantial opportunity to expand domestic production.”

“One might think, ‘this [depletion] could happen in 100 years or something,’ but what we’re finding is that they are already affecting hatcheries and coastal systems today,” he adds. “Without intervention, these trends could significantly alter marine ecosystems and the coastal economies that rely on them over time.”

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Varanasi and T. Alan Hatton, the Ralph Landau Professor of Chemical Engineering, Post-Tenure, at MIT, have been collaborating for years to develop methods for removing carbon dioxide from seawater and turn acidic water back to alkaline. In recent years, they’ve partnered with researchers at the University of Maine Darling Marine Center to deploy the method in hatcheries.

“The way we farm oysters, we spawn them in special tanks and rear them through about a two-week larval period … until they’re big enough so that they can be transferred out into the river as the water warms up,” explains Bill Mook, founder of Mook Sea Farm. Around 2009, he noticed problems with production of early-stage larvae. “It was a catastrophe. We lost several hundred thousand dollars’ worth of production,” he says.

Ultimately, the problem was identified as the low pH of the water that was being brought in: The water was too acidic. The farm’s initial strategy, a common practice in oyster farming, was to buffer the water by adding sodium bicarbonate. The new approach avoids the use of chemicals or minerals.

“A lot of researchers are studying direct air capture, but very few are working in the ocean-capture space,” explains Hatton. “Our approach is to use electricity, in an electrochemical manner, rather than add chemicals to manipulate the solution pH.”

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The method uses reactive electrodes to release protons into seawater that is collected and fed into the cells, driving the release of the dissolved carbon dioxide from the water. The cyclic process acidifies the water to convert dissolved inorganic bicarbonates to molecular carbon dioxide, which is collected as a gas under vacuum. The water is then fed to a second set of cells with a reversed voltage to recover the protons and turn the acidic water back to alkaline before releasing it back to the sea.

Maine’s Damariscotta River Estuary, where Mook farms is located, provides about 70 percent of the state’s oyster crop. Damian Brady, a professor of oceanography based at the University of Maine and key collaborator on the project, says the Damariscotta community has “grown into an oyster-producing powerhouse … [that is] not only part of the economy, but part of the culture.” He adds, “there’s actually a huge amount that we could learn if we couple the engineering at MIT with the aquaculture science here at the University of Maine.”

“The scientific underpinning of our hypothesis was that these bivalve shellfish, including oysters, need calcium carbonate in order to form their shells,” says Simon Rufer PhD ’25, a former student in Varanasi’s lab and now CEO and co-founder of CoFlo Medical. “By alkalizing the water, we actually make it easier for the oysters to form and maintain their shells.”

In trials conducted by the team, results first showed that the approach is biocompatible and doesn’t kill the larvae, and later showed that the oysters treated by MIT’s buffer approach did better than mineral or chemical approaches. Importantly, Hatton also notes, the process creates no waste products. Ocean water goes in, CO2 comes out. This captured CO2 can potentially be used for other applications, including to grow algae to be used as food for shellfish.

Varanasi and Hatton first introduced their approach in 2023. Their most recent paper, “Thermodynamics of Electrochemical Marine Inorganic Carbon Removal,” which was published last year in journal Environmental Science & Technology, outlines the overall thermodynamics of the process and presents a design tool to compare different carbon removal processes. The team received a “plus-up award” from ARPA-E to collaborate with University of Maine and further develop and scale the technology for application in aquaculture environments.

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Brady says the project represents another avenue for aquaculture to contribute to climate change mitigation and adaptation. “It pushes a new technology for removing carbon dioxide from ocean environments forward simultaneously,” says Brady. “If they can be coupled, aquaculture and carbon dioxide removal improve each other’s bottom line.”

Through the collaboration, the team is improving the robustness of the cells and learning about their function in real ocean environments. The project aims to scale up the technology, and to have significant impact on climate and the environment, but it includes another big focus.

“It’s also about jobs,” says Varanasi. “It’s about supporting the local economy and coastal communities who rely on aquaculture for their livelihood. We could usher in a whole new resilient blue economy. We think that this is only the beginning. What we have developed can really be scaled.”

Mook says the work is very much an applied science, “[and] because it’s applied science, it means that we benefit hugely from being connected and plugged into academic institutions that are doing research very relevant to our livelihoods. Without science, we don’t have a prayer of continuing this industry.”

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New York homicide suspect arrested in Maine

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New York  homicide suspect arrested in Maine


WATERVILLE, Maine (WGME) — A 19-year-old wanted for homicide in connection with multiple gang-related shootings in New York has been arrested in Maine.

Police say they searched a home at 439 West River Road in Waterville on Friday around 11 a.m. and found 19-year-old David McCadney of New York.

According to police, McCadney was wanted in New York for second degree homicide in connection with multiple gang-related shootings.

McCadney was arrested and charged with fugitive from justice and is being held without bail at the Kennebec County Correctional Facility.

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McCadney is expected to be extradited back to New York at a later date.



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