Hannah Welch documents the work done by volunteers at the Helping Hands Food Panty to provide food for those in need.

For years, people along the coast of Maine have used sea moss to make pudding. Suellen Simpson and others speak to Marion Webber of Kennebunk to learn how the pudding is made.

For years, people along the coast of Maine have used sea moss to make pudding. Sandy Frederick and others speak to Marion Webber of Kennebunk to learn how the pudding is made.

Living as homesteaders, families push for the importance of food growth, and instilling those values into their children. Heather Noonan and Rachel Hurn speak to two homesteading families about their beliefs regarding food and living off the land.

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.

For years, people along the coast of Maine have used sea moss to make pudding. Suellen Simpson and others speak to Marion Webber of Kennebunk to learn how the pudding is made.

Salt covers the subject of food security and sustainability in Portland.

Without ever having formal culinary training, Guy Hernandez has been successful with his restaurant Bar Lola, located in Portland. Erika Gatz captures the work done by Hernandez and his wife at home and at the restaurant.

Tonee Harbert captures the Sodergren family in their home making traditional Swedish sausage.

Brooke Holland captures a photograph of Nancy McAdams checking students through the lunch line at Portland High School as Terese Allen hands out the lunches.

Monty Washburn shares a story from his father, a former river driver, about a cook whose food was so bad that the camp cat would not even eat it.

Kathryn Sullivan speaks to Nancy McAdams, the kitchen manager at Portland High School, about what the school orders for the students to eat during lunch. McAdams also speaks about meeting the needs of students based on their diverse backgrounds.