Bios of the contributors to the Salt 2004-2005 Magazine.

Michael Wingfield, a world class percussionist, share his knowledge of drumming with communities throughout Maine and New England. Rob Korobkin highlights a workshop conducted by Wingfield in Searsmont, and discusses the subject of diversity.

Jeffrey Herbst speaks to Earl, a bartender, about his job and being around tourists.

Heather Flor is a Peruvian-American farmer and artist who uses rest as a radical tool. Heather’s mother, María Rosita, and her four-year old nephew, Ediercito, do too.

Hugh French uncovers how myth binds Moose Island to the islands of New Brunswick, and how a creation of visible reminders about the border reinforces their separation from Canada.

Marrying into the lobster industry, Julie Eaton is not a lobsterwoman, but a lobsterman. Aubrey White highlights the work that Eaton does for the lobster industry.

In the the Androscoggin River Valley, many people in the community went to the family practice of Terry and Edward Martin for their heal care needs, which eventually started to include being diagnosed for cancer. Katie Fuller explores how the Martin's began to see links between the community members developing cancer and their employment at the paper mill.

Kathryn Sullivan speaks to Nancy McAdams, the kitchen manager at Portland High School, about what the school orders for the students to eat during lunch. McAdams also speaks about meeting the needs of students based on their diverse backgrounds.

Considered the Don Quixote of Eastport, John Pike Grady has a fierce loyalty to his town. Pamela Wood highlights how Grady is a man of many causes that are not so popular in Eastport.

Many states have staples that define the culture, and in Maine, the Whoopie Pie is close to icon status for Mainers. Roslyn McNally speaks to Amy Bouchard who bakes these pies at a quick rate and distributes them all over New England.

In an effort to support adults in the community with mental disabilties, the Local Sprouts Cooperative and Bomb Diggity Bakery formed a partnership to start an arts program. Christy Hartman highlights how the partnership gives people with developmental disabilties a space to come together and also educate the community about local and organic food.