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Food Preparation
173 results
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Type
Radio
Title
A Reason for the Purpose
Year
2010
Working on a farm since a young age, Colby Perron highlights how farmers are smarter than most people realize. Perron speaks about working with cattle, his desire to go to college for agriculture, and food production.
Type
Radio
Title
The Last Bridge
Year
2010
The nation's last sardine cannery closed this spring in Gouldsboro Maine. As Gouldsboro prepared to join the long list of former cannery towns, one man saw his community at risk of losing not only jobs, but the last link to a natural resource that belongs to the people of Maine. In the months leading up to the closure, J Holt followed the story.
Type
Radio
Title
A Square Meal, Regardless
Year
2007
Cedric Chambers moves three and a half hours away from his childhood home in Jonesboro to be the caretaker for his friend, John Gallagher, who was diagnosed with lung cancer. Jennifer Nathan documents how the two friends prepared for the end of Gallagher's life together.
Type
Radio
Title
Pumpkin Pride
Year
2014
The town of Keene, New Hampshire is known as the pumpkin capital of the world, holding a Guinness World record. Anne-Sophie Carpientier documents the work that goes into the Keene Pumpkin Festival, and the challenges that are faced by organizers due to Keene State College students.
Type
Radio
Title
Guerrilla Theater Ghosts
Year
2014
In collaboration of the historical society Spirits Alive and the acting group Acorn Productions, reenactors play out important parts of local history at the Eastern Cemetery. Christie Flemming documents the work done by researchers and actors to prepare for the performances.
Type
Radio
Title
He's One of Our Folks
Year
2008
Annie Godfrey highlights the work of Mark Gatti, a hot dog street vendor in Portland. Gatti speaks about helping people in need and being a part of the community.
Type
Radio
Title
Recipe for radical rest (serves 3)
Year
2021
Heather Flor is a Peruvian-American farmer and artist who uses rest as a radical tool. Heather’s mother, María Rosita, and her four-year old nephew, Ediercito, do too.
Type
Writing
Title
Dark Prospects: The Closing of America's Last Sardine Cannery Theatens a Way of Life on Maine's Coast
Year
2010
The sardine packing industry supported the town of Gouldsboro for nearly 135 years, until the packing plant was closed down. Thomas Stackpole investigates how the closure of the sardine packing plant directly impacts the town, as well as other seafood industries in Maine.
Type
Writing
Title
The Skin I'm In: Inside the Lives of Maine's Master Taxidermists
Year
2012
As two master taxidermists prepare for the annual Maine State Taxidermy Competition in Augusta, Adriana Widdoes documents their lives and work. Widdoes speaks to Tom Berube and Jayne Dyke about their profession and the participating in the competition.
Type
Writing
Title
Food in Small Places
Year
2012
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.
Type
Writing
Title
Don't Call Me Chef: Erik H. Desjarlais, Restaurant Bandol
Year
2005
Jonathan Irwin highlights the work and life of Erik Desjarlais, the chef/proprietor of Bandol in Portland's Old Port, who sees himself first and foremost as a cook.
Type
Writing
Title
From Scratch: One Fifty-Ate Rising
Year
2005
The 158 Bakery, located blocks away from Willard Beach in Portland, specializes in selling bagels and sees so much business that it had to limit the number of bulk and wholesale orders it took in. Leah Bruns highlights the bakery and speaks to the owners about how they help to serve the community.
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