Maine Memory Network

Navy Firefighting School, Little Chebeague Island

Little Chebeague Island in Casco Bay was home to recreational facilities and a firefighting school for WWII sailors. The school was part of a Navy effort to have non-firefighting personnel knowledgeable in dealing with shipboard fires.

Rum, Riot, and Reform - Reform and Repeal

"This specimen was given out with Belfast 5" cigars. X The Beer Question Newspaper clipping, April 27, 1933."

Rum, Riot, and Reform - 1620 to 1820: New England's Great Secret

"Men were given daily grog breaks at work, and the drink was considered part of their pay. For women, tavern keeping was one of the few professions…"

Rum, Riot, and Reform - 1820 to 1865: Temperance and the Maine Law

"… seemingly to spite Yankees such as Dow, were now given the brunt of the blame for outbreaks of violence."

Margaret Chase Smith: A Historic Candidacy

When she announced her candidacy for President in January 1964, three-term Republican Senator Margaret Chase Smith became the first woman to seek the nomination of one of the two major political parties.

One Hundred Years of Caring -- EMMC

In 1892 five physicians -- William H. Simmons, William C. Mason, Walter H. Hunt, Everett T. Nealey, and William E. Baxter -- realized the need for a hospital in the city of Bangor had become urgent and they set about providing one.

World War I and the Maine Experience

With a long history of patriotism and service, Maine experienced the war in a truly distinct way. Its individual experiences tell the story of not only what it means to be an American, but what it means to be from Maine during the war to end all wars.

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.