Articles
Field program lets students “try out” ocenaography
“What a difference,” said Sheryl Gilmore of her students: “kids that want to be here.” She was talking about kids from 12 to 18 who are so determined to be marine scientists they get recommendations from their science teachers and talk their parents into letting them try it out by attending a one- or two-week
Flying Live Why Lobsters Need Travel AgentsWhy Lobsters Need Travel Agents
“Air freight’s a tough thing,” said Nathan Moulton, Director of rail freight for the State of Maine, speaking to the problem of shipping lobster, one of Maine’s prime products and one that must arrive alive. No wide-bodied planes fly out of Boston. They fly out of the more densely populated East Coast cities of New
Puzzle Master “Great Communicator” pieces together the lobster industry- on a daily basis
Given the daily stress, aggravation and frustration of the lobster business, one wonders what makes a dealer continue year after year. “It gets in your blood,” says Greg Hansen of Cozy Harbor Seafood in Portland. “It’s fast-paced; and for some of us, it’s a huge challenge to put this monstrous puzzle together day after day.”
“Holding” Lobsters: Keeping the animals alive depends on water, bacteria and careful attention
“A lobster holding system is essentially a septic system.” Most people would find that statement shocking, but Ronald Doane, 55, of Down East Sea Tanks, in Trenton, Maine, knows what he’s talking about. For the last 13 years he has designed, engineered and built many lobster holding systems in the United States, systems inaccurately called
Time for Cribbage: Processing seafood is hard work, but it’s simpler than managing a co-op
Given the way today’s college graduates plan their jobs aiming years ahead toward an ultimate goal, you might think John Norton had done just that upon graduating from the University of Maine at Orono 33 years ago. He didn’t, but the path he took couldn’t have prepared him better for owning and operating Portland’s Cozy
Friendship Cottage, Blue Hill Coastal region gets an adult day care facility to meet a growing need
A year and a half ago, Gerald Bryan, of Brooksville, began having trouble attending meetings. He and other members of Healthy Peninsula were working with Washington Hancock Community Agency (WHCA) and the Eastern Agency on Aging to create a support group for caregivers, but he couldn’t leave his wife, Jacqueline, who suffered from Alzheimer’s. He
Downeast Islanders and Adult Day Care Centers
Islanders need to come to the mainland for errands, doctor and dentist appointments, etc., but when an islander cares for a confused loved one or family member, trips to the mainland become difficult. “Transportation is a hard problem for islanders,” said Ted Hoskins, of Blue Hill, who served the Maine Seacoast Mission for years as
BILL ATWOOD: A Lifetime in the Lobster Business
Ten thousand dollars’ worth of prime Maine lobster belonging to Atwood Lobster, of Spruce Head Island, crashed into one of the twin towers on Sept. 11, 2001. That event, reported at the time, suggested how far William Atwood had come from his first buying station at Spruce Head in 1962, a tiny wharf he called
Raw lobster and how to cook it
The system of immersing food in water under pressure high enough to neutralize bacteria and pathogens originated in Spain about ten years ago when Nicolás Correa, a family of companies that specializes in grain milling machines, developed a high-pressure machine for food pasteurization much like the autoclaves doctors and dentists use to sterilize their instruments.
High-tech process “shucks” Maine lobster, competes with Canadians
Five years ago John Hathaway came up with one of his many ideas. He had started a lobster shack in Kennebunkport — the building was only 600 square feet — to have all five of his children together in summer and in so doing discovered that people didn’t like, as he said, “the mess and