A Cook from a Northern Maine Logging Camp When David Dysart and his dad, Ed, began planning the first Dysart's menu, they naturally thought of all the best meals they had ever eaten at Northern Maine logging camps. There, the steady menu consisted of pork and beans, three times a day. The cook prepared and the men consumed bushels of cookies, potatoes, pies, bread and gallons of coffee. Dave knew if he could bring the essence of the woods camp to Bangor, the drivers would be happy. He searched high and low for the best camp cook until he found Greg Feeney. Greg could make pot roast melt in your mouth and bread better than you ever tasted. The truck stop now covers over 60 acres and along with the restaurant, offers fuel islands, showers, laundry, service garage, scales, travel store and a high tech truck wash. Over the years, Dysart's has become an institution for the weary travelers on I-95. Customers are welcome 24 hours a day by waitresses who know many by name. Here the meaning of "family run business" takes on a new dimension with a crew that has worked together so long they seem like family. Drivers stop to hear Jane's antics and Jackie's jokes while Sally talks about her pigs. ~excerpt from the Dysart's Cookbook Click here to order yours!