Maine Memory Network

Le Théâtre

Lewiston, Maine's second largest city, was long looked upon by many as a mill town with grimy smoke stacks, crowded tenements, low-paying jobs, sleazy clubs and little by way of refinement, except for Bates College. Yet, a noted Québec historian, Robert Rumilly, described it as "the French Athens of New England."

Yarmouth: Leader in Soda Pulp

Yarmouth's "Third Falls" provided the perfect location for papermaking -- and, soon, for producing soda pulp for making paper. At the end of the 19th century and beginning of the 20th, Yarmouth was an international leader in soda pulp production.

Sugar and Spice: Our Vintage Recipes

Sugar and Spice: Our Vintage Recipes showcases historic recipes, dating from the 18th century to the 1950s, like sweet treats, traditional favorites, promotional printings, medicinal concoctions, curious libations, and recipes that have fallen out of favor.

Drawing Together: Art of the Longfellows

Henry Wadsworth Longfellow is best know as a poet, but he also was accomplished in drawing and music. He shared his love of drawing with most of his siblings. They all shared the frequent activity of drawing and painting with their children. The extended family included many professional as well as amateur artists, and several architects.

Washington County Through Eastern's Eye

Images taken by itinerant photographers for Eastern Illustrating and Publishing Company, a real photo postcard company, provide a unique look at industry, commerce, recreation, tourism, and the communities of Washington County in the early decades of the twentieth century.

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.