“We used to say around here if you can’t get a girl, get a Bowdoin boy” a successful Harpswell lobsterman says to me as we motor toward his next string of traps. It’s early afternoon in mid June and the sky is stubbornly blue despite forecasted rain. I’m feeling very lucky to have the opportunity
Everything I enjoy
To the editor: I’ve been getting Working Waterfront five plus years, I think. I read it front to back, and enjoy it more than any other paper I get. First off, I’ve been fishing the ocean since I was five years old with a rope tied around my stomach so I wouldn’t fall in, off
“Step it Up!” promotes climate change awareness
“If sea level rises just three feet — that’s less than a meter — the Blue Hill peninsula loses over 2,420 acres of land,” said independent researcher and freelance journalist Judith Lawson, of Brooksville. Last April, she said, she helped students at Blue Hill’s Liberty School with the calculations. “They found the formula for calculating
CochraneThe Real Master and Commander
Bloomsbury, 2007 Wolf of the Sea The subtitle of this book is revealing. In 1984 Patrick O’Brian wrote, “Some ten or eleven years ago an American publisher suggested that I should write a book about the Royal Navy of Nelson’s time. I was happy to agree, since both the period and the subject were congenial.
Wine Tasting
Who says fishermen don’t like the finer things in life? The Lobster Institute, based at the University of Maine’s Orono campus, easily disproved that notion by entertaining a hundred of its friends at a wine-tasting fundraiser on Dec. 3. Guests sampled fine reds and whites in addition to non-alcoholic beverages, along with cheeses and lobster-based
A Place on Water
Essays by Robert Kimber, Wesley McNair and Bill Roorbach Tilbury House 2004 All you need is right here around you What a small gem of a book A Place on Water is. Nature literature lovers will savor it, not wanting it to end. Well, in a sense, it doesn’t–an “idyll,” as author Kimber titles his
On the Wind: The Marine Photographs of Norman Fortier
Introductions and captions by Calvin Siegal and Llewellyn Howland III David R. Godine, Publishers, 2007 128 pp., $40 A Quiet Love Affair with a Disappearing Culture Several hundred years B.C. the Greek poet Homer, gazing a-sea at leaning old craft, sails puffed, skimming his local horizon, wrote in The Odyssey: “…their ships are swift as
Basic Lobster History
To develop artificial bait, you need to know what haddock eat
Like people, fish can be finicky eaters. Given a choice between herring and clams, a cod will go for the clams. Its next preference is squid (that’s calamari to you and me). On the other hand, a haddock will eat just about anything you put in front of it, even sausage — but we’ll get
Two cookbooks
Stonewall Kitchen Favorites: Delicious Recipes to Share With Family and Friends Every Day Clarkson Potter, 2006 The Atlas of American Artisan Cheese By Jeffrey P. Roberts Chelsea Green Publishing Company, 2007 The Truth About Good Food We New Englanders bump up against a Puritan cultural legacy: it should not feel good to feel good. And