Biting into a piece of fried potato dough drizzled with glaze can be a religious experience in Portland, Maine. A visit to a funky new dive called The Holy Donut has become a weekly, or sometimes daily, ritual for customers craving a fix of flavors ranging from sweet potato ginger to roasted pistachio.
“I’m trying to convince myself it’s not a sin to eat donuts,” says regular Nathan Hagelin as he takes the first bite of the shop's seasonal apple cider flavor.
“Everybody wants it. They think they can’t have it, but we tell them they can,” says owner Leigh Kellis. Traditionally the poster child of unhealthy treats, donuts here are made with all natural colors and flavors, local Maine ingredients and no preservatives.
"You don't get dirty at a desk," says Amy Rentenbach.
That's why she joined around 40 other would-be farmers on a Sunday morning in a field nearly one hundred miles from her suburban home. They are volunteering on Tewksbury farm in central Georgia, building greenhouses, harvesting corn, and spreading straw.
Retenbach, who grew up on a farm, says, "This kind of gives me the opportunity to just get out and do what I grew up doing, and what I loved doing growing up, and get dirty."
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