In 1962, Almon Williams began raising sheep. Mark Emerson and Elizabeth Tanner speak to Williams about raising sheep and taking care of them.

In 1962, Almon Williams began raising sheep. Williams walks Salt students through the sheep shearing process.

As one of the first Greeks to come to Maine, Pericles Economos became a leader in the Greek community. Steve Bragdon and others document Pericles' journey to Maine and opening his own business.

Leah Schmalz documents the life of Rosa Tapia, a girl has autism. Schmalz highlights how Tapia's foster parents have opted for a homeopathic alternative for treatment to her their daughter.

Dana Gillian meets with Marjorie Martin to learn about the sport of rowing.

In the French Canadian community in Biddeford, Toots Bouthot makes makes his music. Dana Gillian documents Bouthot's passion for music.

Even for a tourist town, there are limits to its appeal for tourists. Ken Kobre captures how Kennebunkport deals with tourists.

As big summer hotels begin to die away, one in Kennebunk still remains. Ken Kobre and Nancy Segal explore the Colony Inn in Kennebunk to see why it is still successful.

In Maine, there is a growing conflict between old lifestyles and traditions surrounding hunting and wildlife preservation. Rebecca Goldfine investigates the differing opinions of hunters and animal rehabilitators regarding the use of land for hunting.

As a group project, members of Salt document the topics of river driving, logging, and cooking for loggers.

Like many diners, the Third Alarm Diner carries a unique characteristic that makes it different from other diners, housing a collection of firefighting memorabilia. Drew Oberholtzer captures images highlighting how the diner brings out the firefighting culture and family feeling.

Years before bulldozers and water companies, individuals would perform the act of dowsing in order to find water underground. Anne Gorham and others speak to dowsers to learn about their craft and the other things dowsers can read.