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Historical Items

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Item 104821

NFBPWC clambake guests eat lobster, Peaks Island, 1925

Contributed by: Maine Historical Society/MaineToday Media Date: 1925-07-15 Location: Portland Media: glass negative

Item 53011

Redington-Gilman girls dining, Fairfield, ca. 1955

Contributed by: L.C. Bates Museum / Good Will-Hinckley Homes Date: circa 1955 Location: Fairfield Media: Photographic print

Item 8273

River Drivers, ca. 1900

Contributed by: Patten Lumbermen's Museum Date: circa 1900 Location: Lee Media: Photographic print

Online Exhibits

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Exhibit

Carl A. Garris Jr. with lobsters, Portland, 1926

Maine Eats: the food revolution starts here

From Maine's iconic lobsters, blueberries, potatoes, apples, and maple syrup, to local favorites like poutine, baked beans, red hot dogs, Italian sandwiches, and Whoopie Pies, Maine's identity and economy are inextricably linked to food. Sourcing food, preparing food, and eating food are all part of the heartbeat of Maine's culture and economy. Now, a food revolution is taking us back to our roots in Maine: to the traditional sources, preparation, and pleasures of eating food that have sustained Mainers for millennia.

Exhibit

Cook house and crew, Maine woods, ca. 1900

Cooks and Cookees: Lumber Camp Legends

Stories and tall tales abound concerning cooks and cookees -- important persons in any lumber camp, large or small.

Exhibit

Away at School: Letters Home

Young men and women in the 19th century often went away from home -- sometimes for a few months, sometimes for longer periods -- to attend academies, seminaries, or schools run by individuals. While there, they wrote letters home, reporting on boarding arrangements and coursework undertaken, and inquired about the family at home.