Morning News

Kitchen Bytes with Abby: Chicken Dish Part 2

Updated 8 months ago

For this weeks Abby’s Kitchen Bytes, Abby Freethy, has a two part chicken dish. The first part aired last week and this week Wayne and Abby finished the dish.If you have any questions for Abby about this segment or any questions on how to make this dish if you didn’t see the first half, you can email Abby at abby@northwoodsgourmetgirl.com

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Gardening with Bob Bangs

Updated 8 months ago

To learn more about any of the topics discussed on this gardening segment, visit, windsweptgardens.comIf you have a topic you’d like to see discussed with Bob Bangs, send us an email at wabi@wabi.tv.

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2nd Annual Ride for Recovery

Updated 8 months ago

Karen Bradford and Jean Baker from the Bangor Area Recovery Network (BARN), were in recently to tell us about their upcoming Ride for Recovery.The Ride for Recovery is taking place on Saturday, August 17th, 2013. The ride will start at 142 Center St. in Brewer.Registration and pancake breakfast starts at 7:30 am. The ride will leave BARN at 9:30 am and the plan is to return around 12:00 pm. There will be a BBQ lunch, blood drive, bike rally, raffle, and door prizes.If you would like more information about this ride or the services that BARN offers you can find them on Facebook at Bangor Recovery Network or at bangorrecovery.org

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Arts and Crafts with Tracey Marceron: Washer Necklaces

Updated 8 months ago

To learn more about Thursday morning’s Arts and Crafts segment with Tracey Marceron, click, or log on to Click this link to Tracey’s Between Friends Website


Senior Spotlight: 2013 Eastern Maine Walk to End Alzheimer’s

Updated 8 months ago

Kristie Miner from Kindred Westgate, was in for our Senior Spotlight segment to talk about The Walk to End Alzheimer’sThe 2013 Easter Maine Walk to End Alzheimer’s will take place on Saturday, October 5th at the Hollywood Casino Raceway at Bass Park.Registration will start at 8 am and the walk will begin at 9 am.If you would like to get involved in this walk or get more information you can either log on to the website alz.org/maine/walk or call 1-800-273-3900.

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Pet of the Week: Old Town Animal Orphanage

Updated 8 months ago

Bobbie Fowler was in from the Old Town Animal Orphanage with some furry friends for us to meet. If you are interested in adopting a pet, the orphanage is open Monday through Friday 1:00 p.m. to 4:30 p.m. They are located in the DeWitt Airport Commerce Park off Gilman Falls Ave. in Old Town. To contact the orphanage you can give them a call at 827-8777, email info@animal-orphanage.com. You can also visit their website at animal-orphanage.com

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Kitchen Bytes with Abby: Chicken Dish Part One

Updated 8 months ago

For this weeks Abby’s Kitchen Bytes, Abby Freethy, has a two part chicken dish. The second part of this recipe will air next week.If you have any questions for Abby about this segment or any questions on how to make this dish before we air the second one, you can email Abby at abby@northwoodsgourmetgirl.com

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Canning Salsa

Wayne Harvey

Updated 8 months ago

Felicia Dumont from The University of Maine Cooperative Extension gave us some tips and a recipe for making salsa and how to preserve to eat later.Preparing and Canning SalsaTomato and Green Chile Salsa3 cups peeled, cored, chopped tomatoes 3 cups seeded, chopped long green chiles ¾ cup chopped onions 1 jalapeño pepper, seeded and finely chopped 6 cloves garlic, finely chopped 1-½ cups vinegar (5 percent) ½ teaspoon ground cumin 2 teaspoons oregano leaves 1-½ teaspoons salt Read more about ingredients. Yield: About 3 pintsPlease read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Preparing Peppers: The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be peeled. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods: Oven or broiler method to blister skins – Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes: slip off skins. Discard seeds and chop.Hot Pack: Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel: apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations in Table 1. Table 1. Recommended process time for Tomato and Green Chile Salsa in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft Hot Pints 15 min 20 25 IMPORTANT:The only changes you can safely make in this salsa recipe are to substitute bottled lemon juice for the vinegar and to change the amount of salt and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Nutrition Information (Estimated values using Nutritionist Pro™ software)Per 2 Tbsp: Calories 9, Total Fat 0 g, Sodium 75 mg, Fiber 0 g, Protein 0 g. Daily Values: Vitamin A 4%, Vitamin C 41%, Calcium 1%, Iron 1%.Percent Daily Values based on Dietary Reference Intakes.

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Gardening With Bob Bangs

Wayne Harvey

Updated 8 months ago

We go on the road with Bob Bangs to Glenburn for a look at an interesting new way to grow veggies.To learn more about any of the topics discussed on this gardening segment, visit, windsweptgardens.comIf you have a topic you’d like to see discussed with Bob Bangs, send us an email at wabi@wabi.tv.

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Pet Food Drive/Senior Spotlight

Updated 9 months ago

Angela Lufkin with Gentiva Home Health Care was a guest on our Senior Spotlight segment Wednesday morning.They’re sponsoring a pet food drive. There are drop off bags in 15-20 spots around the Bangor area location.You can call 990-9000 for more information.

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What’s Next Tech Conference

Updated 9 months ago

Pat Lemiux, Events Coordinator for the Bangor Daily News Maine Events, was on our morning show Wednesday, August 7th. He talked about the What’s Next Tech Conference comning up this Friday along the Bangor Waterfront.The day long conference starts with breakfast at 8 a.m. It’s an opportunity for folks to listen to two dozen speakers ranging in topics from apps to business marketing. It ends with a complimentary Happy Hour in the evening.For more information, you can log onto BDNMaineWhatsNext.com

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Pet of the Week: Bangor Humane Society

Updated 9 months ago

If you would like more information on the Bangor Humane Society and the pets they have available for adoption you can visit their website bangorhumane.org or call them at 942-8902.

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Consumer Contact: Ticket Sale Scams

Updated 9 months ago

Russ Van Arsdale was in for our Consumer Contact segment giving viewers some tips on how to not be scammed when buying tickets to concerts and events.Some of Russ’s tips for not getting scammed when buying concert or event tickets are:Buy tickets directly from the venue or event promoter, either online or at their box office.If you are buying from a reseller, find one associated with the original ticket seller, the venue, or the concert prompter and make sure to research the seller. Never wire money to buy tickets.Use payment methods that come with buyer protection.Examine your tickets to make sure they are authentic. Authentic tickets will sometimes have a hologram or colored paper between the front and back.Check the seating chart of the venue, to varify the seats actually do exist.For more tips you can check out Northeast Contact’s Blog at necontact.wordpress.com Or the Federal Trade Commissions website at ftc.gov

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Gardening with Bob Bangs

Updated 9 months ago

To learn more about any of the topics discussed on this gardening segment, visit, windsweptgardens.comIf you have a topic you’d like to see discussed with Bob Bangs, send us an email at wabi@wabi.tv.

Read more on Gardening with Bob Bangs…


Gardening with Bob Bangs

Updated 9 months ago

To learn more about any of the topics discussed on this gardening segment, visit, windsweptgardens.comIf you have a topic you’d like to see discussed with Bob Bangs, send us an email at wabi@wabi.tv.

Read more on Gardening with Bob Bangs…


Cookin with Cathy: Ice Cream Sandwiches

Updated 9 months ago

Cathy Speronis was in for this month’s Cooking with Cathy segment, she made Homemade Ice Cream Sandwiches National Ice Cream Sandwich Day.The recipe on how to make these Ice Cream Sandwiches is below:Ice Cream SandwichesAdapted from Cooks IllustratedMakes 12 sandwichesIngredients: 1 cup all-purpose flour1/2 cup sifted, unsweetened cocoa powder1/4 tsp. salt1/4 tsp. baking soda2 large eggs3/4 cup granulated sugar1/4 cup chocolate syrup1/4 tsp. vanilla extract8 Tbsp. unsalted butter, melted2 pints vanilla or chocolate ice cream Directions Preheat oven to 350° F placing rack in middle. Place the ice cream in the refrigerator to soften while making the cookies. Grease the bottom and sides of a 1/2 sheet pan (17″ x 12″). Line the bottom with a piece of parchment paper (do not grease the parchment paper): set aside. In a medium bowl, sift together the flour, cocoa powder, salt and baking soda: set aside. In a large bowl beat the eggs, sugar, chocolate syrup and vanilla with a whisk until lightened in color. Add the melted butter and beat until incorporated. With a rubber spatula gradually fold in the dry ingredients until smooth, mixture will resemble a brownie batter. Pour into the center of the prepared sheet pan. With an offset spatula spread the batter from the center to the sides. Take your time getting it as even as possible. Place in the oven and bake for 10 to 12 minutes until it springs back when touched lightly. Remove from oven and cool for 5 minutes. Invert onto a cooling rack, peel off parchment and invert again onto another cooling rack shiny side up. Cool completely. While cookies are cooling form a piece of aluminum foil into a pan that is half the size of the above sheet pan (8.5″ x 12″). Spread the softened ice cream into the foil pan – this will form the filling for the sandwiches. Refreeze until hardened. Cut the cookies into 24 rectangles (8ths by 3rds.) It is helpful to use a pre-folded 17″ x 12″ piece of parchment paper as a guide to make the cookies even.Invert the formed ice cream filling onto a cutting board. Peel off the foil and cut into 12 rectangles using the parchment guide above. Working quickly, place an ice cream rectangle between two cookies then onto a sheet pan and into the freezer. Repeat making the remaining sandwiches. Chill until set, about an hour. Wrap the sandwiches in pieces of parchment and keep frozen until ready to serve.

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Cookin with Cathy: Ice Cream Sandwiches

Updated 9 months ago

Cathy Speronis was in for this month’s Cooking with Cathy segment, she made Homemade Ice Cream Sandwiches National Ice Cream Sandwich Day.The recipe on how to make these Ice Cream Sandwiches is below:Ice Cream SandwichesAdapted from Cooks IllustratedMakes 12 sandwichesIngredients: 1 cup all-purpose flour1/2 cup sifted, unsweetened cocoa powder1/4 tsp. salt1/4 tsp. baking soda2 large eggs3/4 cup granulated sugar1/4 cup chocolate syrup1/4 tsp. vanilla extract8 Tbsp. unsalted butter, melted2 pints vanilla or chocolate ice cream Directions Preheat oven to 350° F placing rack in middle. Place the ice cream in the refrigerator to soften while making the cookies. Grease the bottom and sides of a 1/2 sheet pan (17″ x 12″). Line the bottom with a piece of parchment paper (do not grease the parchment paper): set aside. In a medium bowl, sift together the flour, cocoa powder, salt and baking soda: set aside. In a large bowl beat the eggs, sugar, chocolate syrup and vanilla with a whisk until lightened in color. Add the melted butter and beat until incorporated. With a rubber spatula gradually fold in the dry ingredients until smooth, mixture will resemble a brownie batter. Pour into the center of the prepared sheet pan. With an offset spatula spread the batter from the center to the sides. Take your time getting it as even as possible. Place in the oven and bake for 10 to 12 minutes until it springs back when touched lightly. Remove from oven and cool for 5 minutes. Invert onto a cooling rack, peel off parchment and invert again onto another cooling rack shiny side up. Cool completely. While cookies are cooling form a piece of aluminum foil into a pan that is half the size of the above sheet pan (8.5″ x 12″). Spread the softened ice cream into the foil pan – this will form the filling for the sandwiches. Refreeze until hardened. Cut the cookies into 24 rectangles (8ths by 3rds.) It is helpful to use a pre-folded 17″ x 12″ piece of parchment paper as a guide to make the cookies even.Invert the formed ice cream filling onto a cutting board. Peel off the foil and cut into 12 rectangles using the parchment guide above. Working quickly, place an ice cream rectangle between two cookies then onto a sheet pan and into the freezer. Repeat making the remaining sandwiches. Chill until set, about an hour. Wrap the sandwiches in pieces of parchment and keep frozen until ready to serve.

Read more on Cookin with Cathy: Ice Cream Sandwiches…


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