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.

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.

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.

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.

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. 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.

In Vermont, the Intervale Center supports community food systems by expanding local food markets and increasing farmer's incomes. Chris Remington investigates how the Center has faced challenges and questions if the organization can act as a model for the future of local food.

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.

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

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.