Greg Gilman, a chef in Portland, strives to create perfect food dishes and eating environments. Gilman speaks about gathering his produce and the lengths he goes to ensure the right atmosphere is achieved in his restaurant.

Melanie Fiander captures the work and life of Erik Desjarlais, the chef/proprietor of Bandol in Portland's Old Port, who sees himself first and foremost as a cook.

Working in Tehran as a chef during the Iranian revolution, Somchai Sirweawneter recounts his experience hiding five Americans before they could get help from the Canadians. Catherine Louli speaks to Somchai about helping the Americans and how he put his life in danger.

Cara Stadler, a chef in Brunswick, Maine, is so concerned about being environmentally sustainable that she's building her own farm behind her restaurant. It's not like your average vegetable farm though, it's an aquaponics farm.

Jonathan Irwin highlights the work and life of Erik Desjarlais, the chef/proprietor of Bandol in Portland's Old Port, who sees himself first and foremost as a cook.

When Fran Ober learned how expensive cottage cheese was, she decided to speak to her grandmother, Eleanor Nedeau about how it is made. Ober documents the process of making cottage cheese.

Every Sunday morning, chess players in Westbrook meet at a local grocery store to play chess. This piece explores the boundaries of the chessboard, and tries to understand how community is formed from such a silent endeavor.

When Fran Ober learned how expensive cottage cheese was, she decided to speak to her grandmother, Eleanor Nedeau about how it is made. Ober documents the process of making cottage cheese.

Anne Gorham documents the process of making cottage cheese.

Lara Ratzlaff highlights the sport of curling, speaking to curlers about how the sport works. The curlers discuss their experiences playing, sportsmanship, and the skill that goes into playing a good game.

In downtown Waterville, the Freedom Cafe serves up Creole-soul-southern- cuisine, mostly slowcooked over the stove or in the oven. Aubrie Tossmann captures the activities at the restaurant.