In the town of Wells, the Maine Diner is closed during the tourist season, unlike the other diners. Abby Dubay investigates why Louie Toton chooses to open his diner after Labor Day and how it makes his diner different.

In Maine, souring clock faces are part of a still living tradition of public clocks. Lynn Kippax Jr. and Robert Warner capture how these clocks are still in use by communities.

Seth Hanson speaks to two residents in Kennebunk, Mr. and Mrs. Theodore Kingsbury, about their personal histories.

As big summer hotels begin to die away, one in Kennebunk still remains. Nancy Segal explores the Colony Inn in Kennebunk to see why it is still successful.

Salt offers a guide on Maine's historic inns.

At the Salt boatyard in Kennebunk, Tim Dowling is working with twelve apprentices to create a 45 foot Herreshoff ketch. Julien LeSieur documents the work Dowling has done and the steps that need to be taken to complete the project.

Advertisement for the Kennebunk Savings Bank.

Growing up in Maine during the prohibition era, Reid Chapman offers to share his story with Salt about how liquor was bootlegged around his town.

Salt offers a guide on Maine's historic inns.

On the mud flats of the Kennebunk River lies a building that has come to represent the tides and fortunes of Salt. Lynn Kippax, Jr. and Pamela Wood document the active learning that Salt students do and the energy of the craftsmen who train the students.

At the Salt boatyard in Kennebunk, Tim Dowling is working with twelve apprentices to create a 45 foot Herreshoff ketch. Julien LeSieur documents the work Dowling has done and the steps that need to be taken to complete the project.

In Maine, fishing has always been a way of life. Pamela Wood and Salt students offer an overview of fishing in Maine.