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Scott MacAllister, captain of F/V Carol Marie, ice coffee in hand, cap pulled low, told a capacity crowd at the Fishermen’s Alliance about getting ready for a day’s work.
“The morning routine is you sit there, have your coffee, and tape your fingers together,” said the 30-year-old captain.
The crew then puts on gloves to further protect their hands from spines on the skates they catch. MacAllister also picks up a tool to help harvest:
Senator Julian Cyr was at an event at the Chatham Fish Pier on a recent warm May day, pleased that with the pandemic receding he could speak without a mask, but troubled by one thing that hadn’t diminished; the pervasiveness of hunger.
“People are really struggling and continue to struggle,” he said. “I think it’s important to remember how much need we have on the Cape and Islands.”
David and Nina Bennett of Eastham attended their first Meet the Fleet at the Fishermen’s Alliance and heard first-hand about Chatham’s mussel fishery and how Jeremiah Reardon, chef and owner at Red River Barbeque, had prepared the evening’s tasting – Mussels with Smoked Texas Sausage.
“Fascinating,” said Nina. “I learned so much.”
Take a piece of paper, grab a pencil, and draw a scientist — or draw one in your mind’s eye. Is “he” holding a test tube, wearing a white coat, standing in a lab and looking like crazy-haired Doc Brown from “Back to the Future”?
That image is far too limiting and not at all what Sarah Oktay, executive director of the Center for Coastal Studies, wants people to conjure.
Thank you, Julia Child.
When John Our first started fishing with his dad Jack, they used to throw monkfish overboard. Then, in the 1980s, Julia Child started cooking so-called poor man’s lobster and sales took off.
“She made monkfish very popular, and it really helped the fleet,” said Our.
Maura Healey and Kim Driscoll – days from becoming Governor Healey and Lieutenant Governor Kim Driscoll — joined a line of volunteers dishing up chicken, rice and lentils, Brussels sprouts and more lovingly-prepared food boxed and delivered to waiting cars in the parking lot of the former Riverway restaurant in South Yarmouth.
Alex Hay of Wellfleet Shellfish Company was on screen, shucking meaty surf clams for linguiça-infused stuffies, when an audience member following along at home raised a virtual hand.
Jenn Allard of Mainsail Events and Marketing, who had pulled together the Meet the Fleet Zoom for the Cape Cod Commercial Fishermen’s Alliance, encouraged the question as one camera filmed Hay’s cutting board and the other focused on his face.
Morgan Ward, an oyster farmer, was sitting on the tailgate of his truck on the sand flats of Dennis, excited.
“Oysters are best in fall and winter,” Ward said, recorded by a video camera. “Make them a Thanksgiving tradition … Cook them, fry them, roast them. They are magic, they are delicious, they bring people together.”
Ward, in the documentary film “Tide to Table” shown at the Chatham Orpheum Theater last week, wasn’t done with his ode to oysters.
“You are where you eat.”
That phrase, adapted by David Wiley, a scientist with the National Oceanic and Atmospheric Administration and Stellwagen Bank National Marine Sanctuary, goes a long way toward explaining why 45 species of fish, two squids, 16 sea birds and nine marine mammals can be found in sand lance habitat.
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