Colby Pollock, 12, a member of the fifth generation to work at the farm, watches over dairy cows headed to the milking barn.
Arthur Bisson, left, and Burt Packard process meat into hamburger at the Bisson family farm in Topsham where they raise and process beef, pork, lamb and produce dairy products.
First generation farmer Arthur Bisson with family members and his delivery truck in the early 1930s.
A sign warns drivers of tractor crossings near the Bisson farm in Topsham.
Photos of second generation farmers Paul and Lorraine Bisson are proudly displayed inside the family store.
A family photo of Paul Bisson at work.
Fourth generation meat cutter David Bisson fills a meat case with pork loins.
Danny Pollock and Andy Bisson wash two halves of a beef carcass in the slaughter house at the Bisson family farm.
The third generation of Bisson family farmers includes sister, top, Doris, Denise, Priscille, Lucille and Maria. Bottom, mother Lorraine and Louise.
The Bisson family farm in Topsham is known for its beef, pork, lamb and dairy products.
Arthur Bisson and Burt Packard process meat into hamburger.
Chelsey Bisson puts ox tails in a freezer in the store at the Bisson family farm in Topsham.
The third generation of Bisson brothers to farm in Topsham include, top row, Andy, Roger, Arthur, Bob. Bottom row, their mother Lorraine and Ray.
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