Jeffrey Herbst speaks to Earl, a bartender, about his job and being around tourists.

Testimonials page for The Salt Book on the inside back cover of the August 1978 Salt Magazine.

Fishing for sea urchins in the waters of Downeast Maine, Dan and Jamie Header face a changing market, along with the typical dangers of diving for urchins. Meghan Daniels discusses the methods that the Header's use for urchin diving and how the urchin industry is changing with added regulations and depressed prices.

Prior to the year 2000, many communties began to prepare for any crisis that may have presented itself once the new year rolled in. Meagan Gould speaks to individuals involved with Y2K preparations to understand the measures of precaution that were taken for the new millennium.

Paul Harrison highlights the work of groundfisherman in Maine, documenting their histories, daily lives, and the groundfishing industry.

With a background in chemical engineering, Lincoln Sennett borrowed ideas from honey packing companies to build his own honey production plant. Erin Post documents the history of Swan's Honey, originally owned by Harold Swan, and the work that goes into the business.

David Welch recounts the story of Steve, a baker who owns Sophia's Bakery. Lanz discusses the practices that he follows while baking, only using his hands to mix.

Pamela Wood documents the opinions of other towns people regarding the Pittston Company refinery.

At O'Hara's in Rockland, cutting fish is a family affair. Lynn Kippax, Jr. and Sheryl Lane speak to Lamont Allen, Sr. about his experience cutting fish and the cutting process.

Table of Contents for the Salt Book.

In Portland, the sea urchin industry represents an opportunity for individuals of all backgrounds to have a job working on the waterfront. Joan Amory explores how lucrative this business is for individuals in Portland.

Advertisement page for several different businesses.