Running a small food business at Public Market in Portland, Aidalina Costoso prepares and sells traditional Dominican food. Chris Gauther profiles Costoso's work and passion for cooking.

At Biddeford High School, the lunch ladies put in their best effort to prepare food that the students will enjoy. Audrey Dilling speaks to the lunch staff about their work and interacting with students, and covers how students and staff feel about the food and lunch staff.

As the trend for food trucks grows across the United States, people like Karl and Sarah Sutton are working to change Portland's regulations that restrict food trucks. Lindsey Thomas documents the varying opinions in Portland regarding food trucks, and the difficulties food vendors encounter.

In response to big agribusiness, Heather Retberg is helping to lead a grassroots movement that declares access to food of our choice is a legal right. Jenn Corey documents how thirteen towns in Maine have passed laws declaring a right to sell food to their neighbors without government intervention.

Adriana Widdoes highlights how in the small town of Troy, the Farmers Corner Restaurant creates some of the best homecooked food in all of Maine. Widdeos recounts her experience going to the restaurant on her way to Bangor and then returning for more.

When it comes to health and eating properly, Larry Fleming, a Seventh Day Advesntist, makes sure that the food at Little Lad's offers the ideal diet to consumers. Zach Anchors speaks to Fleming about his business and how he mixes in his religious beliefs with health in the form of food.

Greg Gilman, a chef in Portland, strives to create perfect food dishes and eating environments. Gilman speaks about gathering his produce and the lengths he goes to ensure the right atmosphere is achieved in his restaurant.

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

Within a fire station, firemen are a close knit family, and food helps to bring them even closer. Lee Fuoco highlights how the firefighters at the Munjoy Hill Fire Station are brought together by the meals they share together and the work they do for the community.

Without ever having formal culinary training, Guy Hernandez has been successful with his restaurant Bar Lola, located in Portland. Joanna Zwanger speaks to Hernandez and his wife about starting their business, ensuring that everything runs well, and adopting their son.

At Biddeford High School, the lunch ladies put in their best effort to prepare food that the students will enjoy. Catherine Lovell captures the cafeteria environment at the school.

Although Helen Perley has not gone clam digging in a while, she knows how to prepare them. Erin Campbell and Lorraine Kingsbury speak to Perley about the various ways to prepare clams.