Working for an escort business, women at Lovebirds speak about their mixed relationship with sex work. Hanna Wallis documents how the women feel about their work. Contains adult content.

Moving to Maine to live peacefully in retirement, Lynn Smith is caught in the middle of an environmental issue regarding dam removal. Mujahid Suliman documents how Smith has to deal with local politics that may force her out of her home, and the changes removing a dam does for the land and fish population.

David Farady highlights the history of Cold River Vodka, distilled at Maine Distilleries. Farady covers the uniqueness of Cold River Vodka in the United States and the business.

At Spiritwind Farm in Lebanon, Kathy Ossinger owns several types of animals that play a vital role in making business viable. Kerry Ensinger profiles the work Ossinger does on her farm.

In Portland, the sea urchin industry represents an opportunity for individuals of all backgrounds to have a job working on the waterfront. David Gavril and others capture how lucrative this business is for individuals in Portland.

In Turner, Maine, farmers are known for their competitiveness. John G. Dale highlights the lives of farmers and farm life in Turner.

Starting as a hobby and becoming a business, Dana Perkins builds model ships in bottles. Genevieve Pedulla profiles how Perkins' craft is a practice in problem solving for him.

During his 52 year career in the logging business, Grover Morrison experienced many things in the forests of Maine. Terry Whitney and Mike Stinson document Morrison's lumbering operations in Maine.

During his 52 year career in the logging business, Grover Morrison experienced many things in the forests of Maine. Terry Whitney and Mike Stinson document Morrison's lumbering operations in Maine.

Deciding that work in corporate business is not for him, Richard Profenno has decided to sail away and become a live aboard. Penn Chan profiles the choice Profenno has made to live on his boat.

As the Cushing Island caretaker, Danny Lapointe takes care of the seasonal cottages through the winter. He also keeps busy clearing snow and maintaining docks and equipment through the winter storms.

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.