The R&R Spinning Group meets once a week in West Cumberland to relax and share stories. Hannah Morris speaks with the spinners to learn about their personal histories and hobby.

Following the terrorists attacks of 9/11, Scott Rodbro set out to find Maine's heroes, contacting veterans groups in the state. Rodbro speaks to a veteran about his time and experiences in the armed services.

Scott Sell documents the work of Bob and Helene Quinn, owners and caretakers of Eagle Island. Sell speaks to the Quinns about all of the work they do on the island to keep up with repairs as old age catches up to them.

Ryan O'Connell speaks to residents of Cliff Island to discuss a controversy regarding the deer population on the island.

As one of the best known men in Old Orchard Beach, Clarence Roberts is a city council member who represents a white constituency as a black man. Roger Champagne documents how Roberts does not let the color of his skin hold him back from being involved in the community.

Molly Sircher documents the music group Cerberus Shoal, and speaks to the band members about their experiences touring and performing.

Sally Soule discusses the hobby of birding with various individuals, learning about birds and personal stories.

Timothy Peternel explores the lives and careers of bush pilots, further discussing the development of aviation.

Willow Mullins speaks with midwives of different backgrounds, learning about the culture of being a midwife.

The creation of ceramic pieces is an art that potters take serious, generally not allowing people to watch them work. Anne Goldsmith watches and talks to potters at Rowantrees Pottery in Blue Hill to learn about their lives and their craft, uncovering the precise nature of their work.

Nadia Cannon highlights the work of three advocates with Family Crisis Services, who assist women with protection orders and other services to help against domestic violence.

Nancy Rosenbaum highlights the Local 188 restaurant, owned by Jay Villani. Rosenbaum speaks to Villani about the start of the business and how it fits into the local restaurant scene.