For over 200 years, the Olde Grist Mill, originally known as "The Perkins Tide-Mill," has remained the same. Erin Campbell speaks to Arthur Lombard about how the milled was used as a refuge from hostile Indians back in the day.

Genevieve Pedulla documents the work of Mark and Gaylene Cooper, who raise various types of livestock and have an expansive greenhouse on their 70 acres of land.

Jeremy Lurgio documents the work of Mark Gatti who runs a hot dog cart in Portland.

Since the age of four, Mark Nash has called Star Island his home, intermittently working and living on the small island over the last seven decades. Due to internal conflicts, Mark has chosen to leave the island at the age of 66, still a number of years away from retirement. This film follows Mark on his final five days as an employee, capturing his rich history with the space, the uniqueness of the island, and what it means to find closure in transition.

Kathryn Weigel captures the experiences and lives of individuals on Cliff Island.

Heading to Giles Family Farm in Alfred, Mark Ruest and others go to learn about cider production. Ruest and other Salt students speak to Bruce Giles about the squeezing process and the work that goes into the production.

Harvey Bixby is a skilled artisan who builds stone walls. Mark Serreze visits Bixby to learn about his craft and the work that goes into it.

Heading to Giles Family Farm in Alfred, Mark Baker and others go to learn about cider production. Baker and other Salt students speak to Bruce Gile about the squeezing process and the work that goes into the production.

While Salt students were visiting Monty Washburn to learn about fiddleheads, Washburn also covered the topic of whistle making. Mark DeTeso documents the whistle making process as explained by Washburn.

Harvey Bixby is a skilled artisan who builds stone walls. Mark Serreze visits Bixby to learn about his craft and the work that goes into it.

Mercedes Grandin speaks to Mark Usinger about his buisness, A.L. Griffin ship's chandlery. Usinger discusses how the business has changed over the years, making it difficult to compete.

One man from Peaks Island speaks about his life on the island and how it brings his family closer together. Dana Crawford captures how Mark Green and his family started the first sustainable oyster farming operation in Maine.