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Historical Items

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Item 54677

Fogg Cottage, Fairfield, ca. 1912

Fogg Cottage, Fairfield, ca. 1912

Contributed by: L.C. Bates Museum / Good Will-Hinckley Homes Date: circa 1912 Location: Fairfield Media: Photographic print

Item 15822

Rosemary Cottage, Eliot, ca. 1900

Rosemary Cottage, Eliot, ca. 1900

Contributed by: William Fogg Library Date: circa 1900 Location: Eliot Media: Postcard

Item 55212

View east from the Prescott Building, Fairfield, ca. 1928

View east from the Prescott Building, Fairfield, ca. 1928

Contributed by: L.C. Bates Museum / Good Will-Hinckley Homes Date: circa 1928 Location: Fairfield Media: Photographic print

Online Exhibits

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Exhibit

Page Terrace, Fairfield, ca. 1930

Good Will-Hinckley: Building a Landscape

The landscape at the Good Will-Hinckley campus in Fairfield was designed to help educate and influence the orphans and other needy children at the school and home.

Exhibit

Swami Ramanathan, Myron Phelps and Countess Canavarro at Green Acre, Eliot, ca. 1900

The Advent of Green Acre, A Baha'i Center of Learning

The Green Acre Baha'i School began as Green Acre Conferences, established by Sarah Jane Farmer in Eliot. She later became part of the Baha'i Faith and hosted speakers and programs that promoted peace. In 1912, the leader of the Baha'i Faith, 'Abdu'l-Baha, visited Green Acre, where hundreds saw him speak.

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.