Camden, Maine: Down East Books, 2007 Paperback, $15.95 A Partial Look at LNG Opponents of the various liquefied natural gas projects proposed for Maine aren’t going to like this book; its author explores the arguments for and against LNG, but she concludes, frankly, that it’s a reasonable source of energy for the Northeast. “To this
The Republic of Pirates
Harcourt, 2007 When Real Pirates Ruled the Caribbean Need a change of pace from the steady news of self-serving politicians, global violence justified by religious hatred, and alliances on the cheap with our enemy’s enemy that have only made things worse? How about an escape to a fast paced, fact filled story filled with characters
The Summer Shack Cookbook
W.W. Norton & Company $35.00 A Seafood Cookbook for the Entire Family In his sleep, the legendary Jasper White can easily whip up cherrystone seviche, Portuguese-Style pan fried hake and Fra Diavolo sauce. Yet in his recently released cookbook, The Summer Shack Cookbook, readers are also served terrific recipes for the most delightfully and deliciously
Maine’s Casco Bay Islands: A Guide
Photography by Nance Trueworthy An Insightful Tour of the “Calendar Islands” David Tyler begins this new book by saying; “Growing up often means losing reverence for the places and people that were special during childhood, but that has not happened to me with Casco Bay. My knowledge of the bay moved beyond a place of
Fish to FilletMike Coffill has cut fish for over half his life, but he struggles as his industry turns its back on quality and craft
Water drips from the shallow, stainless steel tank that stands at waist level on one side of the processing room. Three hundred pounds of haddock are stacked haphazardly in the icy water. Their eyes, grey and clouded, stare at the white concrete walls and their frozen mouths hang open. Mike Coffill stands above them, sharpening
Political correctness moves into Maine’s seafood restaurants
Ethical and practical concerns have altered the way Maine’s most prominent chefs choose to serve seafood. Only fish that can reproduce at the rate that they’re being caught make it onto their gourmet menus. At the height of this summer’s tourist season, chic restaurants are preparing politically correct seafood, educating as well as feeding some
A scientist disputes conventional wisdom about mercury in seafood
News reports and government warnings about eating seafood that contains high levels of mercury have frightened many consumers into avoiding certain fish species altogether and prompted some consumer advocates to warn against eating any seafood, What’s more, fishermen and seafood processors go nuts every time they hear another expert warn people away from seafood, because
“The Way It’s Supposed to Be”Machias banker earns fishermen’s confidence
“He’s like the typical old-fashioned banker: he’s willing to do business on a handshake,” said Michael Pugliese of David Eldridge, who, at only 39, is vice-president of commercial lending at Machias Savings Bank. Pugliese, a fish market owner from Stonington, Connecticut, who met Eldridge when he financed a lobster pound in Steuben, Maine, said he
Relics of a Waldoboro-built schooner located on Stellwagen Bank
Friday the 13th really can be unlucky. That’s the date, in June 1913, that the Waldoboro-built five-masted schooner PAUL PALMER, a collier, set sail from Rockport on an ill-fated voyage. The 276-foot schooner had earlier unloaded a cargo of coal in Bangor, and was headed southward. Two days later, the PALMER caught fire off Cape
Well Traveled BaitMaine worms reach a global market
Worm diggers spend hours at low tide, stooped over their rakes in the search for bloodworms buried in the mud. This is their livelihood, and the length of each worm and the number of worms they catch are crucial to the diggers’ success. They sell the worms to a bait company for an agreed-upon price