Copyright information for the Salt Book.

Jaime Ogden discusses the life of Jean Demetracopolous, working on a farm, and her Greek heritage.

At the only sardine factory in operation in Eastport, workers speak about their experiences. Pamela Wood documents work and life at the sardine plant.

Heading down to the wharf at three o'clock in the morning, Herbert Baum is ready to learn about lobstering from his father and Dave Burnham. Baum documents the work that lobsterman do on their boats and how they got into the business.

Marla Ulrich captures the intricacies of the beer brewing process and industry from a smaller level.

Coming together for a public meeting to discuss the Pittston Company, members of the community are at odds regarding their situation. Pamela Wood documents the tension regarding Eastport's civil war over oil.

Along the beach, Arden Davis collects Irish sea moss, something he claims most people do not know about. Kim Lovejoy and Mary White speak to Davis about the process of sea moss harvesting.

Working as a fillet cutter at O'Hara's in Rockland, Norman Collins believes the secret to getting ahead is having drive. Robin McGahey offers a profile on Collins' work.

Readers write in response to the work Salt has done.

Table of contents for April 1974 Salt Magazine.

Advertisement for the Salt Institute.

Salt Magazine speaks to Bill Cursinger, a professional photographer, about his new book, Extreme Nature.