From his workshop in Caratunk, Walter York creates snowshoes. Anne Gorham covers the steps of making and filling the bows for snowshoes.

When Taunton Bay closed off to fisherman and draggers in 2000, fishermen who made their livelihoods in those waters began to suffer financially. Ashley Bailey captures how the fishermen who harvested mussels in Taunton Bay are facing bankruptcy and business instability, due to their displacement.

Growing up with a passion for restoration, Scott Hatch makes a living on restoring old barns. Douglas Milliken discusses Hatch's work on barns and how he is restoring history through barns.

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.

When Taunton Bay closed off to fisherman and draggers in 2000, fishermen who made their livelihoods in those waters began to suffer financially. Kelsey Abbott highlights how the fishermen who harvested mussels in Taunton Bay are facing bankrupcy and business instability,due to their displacement.

Advertisement page for serveral different businesses.

At St. Demetrios Church in Biddeford, the Greek community has a home to practice their beliefs and ideals. Dorothy O'Keefe highlights how the Greek Orthodox church and community celebrates Easter.

Introduction to articles in this issue of Salt Magazine.

Rufus Nicoll highlights the work of Matthew Dunlap, Maine's Secretary of State. Nicoll discusses how Dunlap works to keep the documents of the state in order and his everyman image.

Susannah Ross captures an image of Ruth Howarth relaxing at her home in South Berwick.

In the town of Richmond the last remnants of its Russian colony is disappearing, but the parishioners of Saint Alexander Nevsky Church continue to instill new life into ancient traditions. Elizabeth Peck speaks to members of the Russian colony to learn about their experiences and traditional Russian practices.