On Indian Island, there is a shaman who still represents the traditional Indian culture. Pamela Wood speaks to Senabeh about what it means to be a medicine man and his other experiences.

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.

Anne Gorham documents the process of making cottage cheese.

In the Kennedy family, bean hole bean baking has always been a tradition. Salt travels to the Kennedy household in The Forks to learn about baking beans in the ground.

In the Kennedy family, bean hole bean baking has always been a tradition. Suellen Simpson travels to the Kennedy household in The Forks to learn about baking beans in the ground.

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.

David Gavril documents the work that goes into the creation of maple sugar.

David Welch recounts the story of Steve, a baker who owns Sophia's Bakery. Lanz discusses the practices that he follows while baking, only using his hands to mix.

Monty Washburn is a man who has all sorts of knowledge and stories. Suellen Simpson reports on the use and creation of sap spiles in the production of maple syrup.

Monty Washburn is a man who has all sorts of knowledge and stories. Mark Serreze and others report on the use and creation of sap spiles in the production of maple syrup.

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.

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.