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Historical Items

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Item 49032

Louisa Craig Vickery, Unity, ca. 1855

Contributed by: Maine Historical Society Date: circa 1855 Location: Unity Media: Daguerreotype

Item 66560

Tallwood Inn, Winthrop, ca. 1938

Contributed by: Boston Public Library Date: circa 1938 Location: Winthrop Media: Linen texture postcard

Item 103686

Roosevelt School kindergarten class, Portland, 1947-1948

Courtesy of Carole Graves, an individual partner Date: 1948 Location: Portland Media: Photographic print
This record contains 2 images.

Online Exhibits

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Exhibit

Mary King Scrimgeour dress, Lewiston, ca. 1895

Dressing Up, Standing Out, Fitting In

Adorning oneself to look one's "best" has varied over time, gender, economic class, and by event. Adornments suggest one's sense of identity and one's intent to stand out or fit in.

Exhibit

Raising Fish

Mainers began propagating fish to stock ponds and lakes in the mid 19th century. The state got into the business in the latter part of the century, first concentrating on Atlantic salmon, then moving into raising other species for stocking rivers, lakes, and ponds.

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.