Stonington’s women lobstermen, Portland’s fishmongers, Eastport’s record-breaking tides… these are some of the characters that are featured in a new podcast series called Salts and Water, Stories from the Maine Coast.
Salts and Water is a project of Experience Maritime Maine, a network of people and organizations dedicated to celebrating the rich heritage, culture, and natural beauty of Maine’s coast.
A historic exploration of Maine’s fisheries is illustrated this summer at the Penobscot Marine Museum in Searsport. The Museum is in the middle of a summer long exhibit called Gone Fishing, The Net Result: Our Evolving Fisheries. The exhibit is based on a treasure trove of historical photos focusing on the commercial fishing industry in the post-WWII era. The museum received the photos in 2012 as a gift from National Fishermen, the nation’s preeminent publication about the commercial fishing industry.
On a recent hot July morning, graduate student Nicole Ramberg-Pihl went out to the Kenduskeag Stream in Exeter and Garland in search of smallmouth bass. Accompanying her in the field were Stephen Coghlan, faculty member in the Department of Wildlife, Fisheries, and Conservation Biology at the University of Maine, and undergraduate students Spencer Kelley and Tyson Porter.
The annual report, featuring impacts, accomplishments, and summary data for the period from 1 February 2016 through January 2017 is now available. Highlights include
More than 60 fishermen from communities across the coast have participated in the Aquaculture in Shared Waters program. To date, 13 have secured leases and a total of 30 are now involved in aquaculture to some degree.
Maine’s problem with the invasive European green crab (Carcinus maenas) is not a new one, nor is the idea of finding a commercial use for them. It’s been a tough go for a long time; mostly because it has not been easy to find a market that will pay enough to make it worthwhile for a fisherman to gear up and fish a gang of traps. Recently though, there is a push to make green crabs attractive as a menu item, and I am glad to write that that there is a beam of light sneaking in through that cloudy scenario. The reason? Green crabs can be downright delicious.
Please join us July 7 for the first in a series of public conversations that bring together ceramic art masters, scientists, and Maine people working in natural resource fields to examine intersections between art and contemporary environmental issues.