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Keywords: baskets used for clamming

Historical Items

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Item 34703

Clam digging, Scarborough, 1961

Contributed by: Scarborough Historical Society & Museum Date: 1961 Location: Scarborough Media: Photographic print

Online Exhibits

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Exhibit

Holding up the Sky: Wabanaki people, culture, history, and art

Learn about Native diplomacy and obligation by exploring 13,000 years of Wabanaki residence in Maine through 17th century treaties, historic items, and contemporary artworks—from ash baskets to high fashion. Wabanaki voices contextualize present-day relevance and repercussions of 400 years of shared histories between Wabanakis and settlers to their region.

Exhibit

Designing Acadia

For one hundred years, Acadia National Park has captured the American imagination and stood as the most recognizable symbol of Maine’s important natural history and identity. This exhibit highlights Maine Memory content relating to Acadia and Mount Desert Island.

Exhibit

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.

Site Pages

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Site Page

Scarborough: They Called It Owascoag - Catch of the Day: Clamming and Lobstering - Page 1 of 4

"Other canneries used “unsoaked” clams, as “soaked” clams lost not only color, but flavor. Pine Point clam diggers sold many bushels of clams to…"

Site Page

Islesboro--An Island in Penobscot Bay - Historical Overview

"… pick berries, dig for clams, pick sweet grass for baskets and split ash for containers. This practice continued into the 1930s and ‘40s, until it…"

My Maine Stories

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Story

The Cup Code (working at OOB in the 1960s)
by Randy Randall

Teenagers cooking fried food in OOB and the code used identify the product and quantity.