Wednesday, November 22, 2017

 
BOATING
The Apalachicola Maritime Museum will host a wooden boat building class December 4-10 at its facility in Apalachicola. The class will be taught with plans to build a Pygmy Arctic Tern 14' wooden kayak.

CONSERVATION
New measure by Sen. Murkowski (R-Alaska) would undo public process for conservation measures within country's largest National Forest.

ENFORCEMENT
A patrol from U.S. Coast Guard Station Islamorada Sunday busted anglers with at least 31 fish they caught within one of several federally-designated zones off-limits to fishing along the Florida Keys' reef.
An Okanagan man netted $1,100 in fines after catching more than six times the legal limit of rainbow trout on Saturday.

ENVIRONMENT
Offshore drilling and related activities, including seismic testing, have no place in the eastern Gulf of Mexico, says Congressman Francis Rooney.

EVENTS
The 9th Annual WNC Fly Fishing Expo is set for Dec. 1st and 2nd 2017 in the Expo Building at the WNC Agricultural Center in Asheville, NC.
The fourth year of #womeonice will focus on moving from lake-to-lake in Otter Tail Lakes Country (Otter Tail County, Minnesota) highlighting the ease of mobility and moving from spot to spot.

FISHERIES
The Washington Department of Fish and Wildlife (WDFW) is seeking nominations for four vacant positions on a citizen advisory group responsible for reviewing proposals to maintain and improve sportfishing opportunities for salmon and steelhead in the Columbia River and its tributaries.
A decade after the dam was torn apart and hauled away, Oregon Department of Fish and Wildlife reports that returning wild spring Chinook numbers have increased in the Sandy from an average of 809 fish before dam removal to 2,086 fish since.
Tucked away behind an airport in Alabama, 30 miles from Pensacola, is a the Claude Peteet Mariculture Center growing and releasing hundreds of thousands of fish a year into the Gulf of Mexico

FUND RAISERS
The auction goes live at 9am EST on November 26. It will run for seven days and bidding closes December 3, at 9am EST.

GIFTS
For great gifts for the hunters, anglers, and wildlife watchers in your life, visit the N.H. Fish and Game Department gift shop at www.shopwildnh.com. Every purchase supports Fish and Game's work conserving and managing the state's natural resources.

NEW PRODUCTS
The Ranger 125 is an extra-large, tough, roto-molded cooler featuring thick insulated walls to provide maximum capacity with maximum performance.

ORGANIZATIONS
The Association of Fish & Wildlife Agencies supports community-based natural resources management and the role it plays in international wildlife sustainability by utilizing funds generated to align conservation with local community needs.

PADDLING
Riverfront property owners oppose the park because they fear an increase in trespass and increased costs for local search and rescue in the challenging swampy flowage.

RADIO
Whale watching, stands against poaching and news of the Montana big game season are on the agenda.

SCHOOLS
This course is taught by PassageMaker "Troubleshooter" columnist, Steve Zimmerman, and includes 3 hours of instruction with videos, reading material, and quizzes to check your understanding along the way.

STATES
It's federally prohibited under the Marine Mammal Protection Act (MMPA) and Endangered Species Act (ESA) to come in close contact with any of these animals for their and your safety.
A portion of Pearl River Wildlife Management Area (WMA) waterways will be subject to periodic closures beginning Thursday (Nov. 23) due to U.S. Navy training exercise that will be conducted in the area, the Louisiana Department of Wildlife and Fisheries announced.
Three new initiatives designed to increase fishing opportunities and to attract outdoor recreation tourism have been announced by West Virginia Division of Natural Resources Director Stephen McDaniel.
The Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife announce the reopening of recreational and commercial mussel harvesting from the south jetty of the Columbia River to the north jetty of Yaquina Bay at Newport.
John Biagi, Georgia Fisheries Division Chief for 27 years, retired at the end of October.
Do you know an organization or person who has made a difference for New Hampshire's wildlife, fisheries, or open land? Why not honor them with a nomination for a New Hampshire Fish and Game Commission Award of Excellence?
The Louisiana Department of Wildlife and Fisheries (LDWF) will construct a new oyster reef in Calcasieu Lake soon for the purposes of increasing oyster habitat and fisheries production.

WEBCASTS
From Mossy Oak Capture Digital Productions, Episode 2 of "Elements" features Ott DeFoe, a fierce competitor in the Bassmaster Elite Series.

Our Coast's Food: The Best Clam Chowder

While turkey is the undisputed table champion on Thanksgiving, most of us who have spent our time around the water would not mind starting off the big meal with a bowl of clam chowder--here's a look at a few of the ways this great coastal dish can be prepared, from Coastal Review Online.

by Liz Biro, Coastal Review

Down East clam chowder is always made with mostly clams. Photo: Vanda Lewis/North Carolina Sea Grant, from "Mariner's Menu"
Most Americans would say that the United States has two clam chowders, the creamy New England-style and the tomato-based Manhattan kind. They know this in a large part due to the Campbell's Soup company bringing both chowders to the masses. Who didn't grow up with Mom pouring a can of clam chowder into a pot?

I would argue there are three types of clam chowder in America, the third and best being North Carolina's own. Some people call it "Hatteras clam chowder," others call it "Down East clam chowder," but most locals just call it "clam chowder" because no matter where you're from on the N.C. coast, it's always made with mostly clams.

Agreeing on a clam chowder recipe is no small deal. In New England, where those other two chowders are from, cooks constantly quarrel over which recipe is correct. Milk- or cream-based New England-style with potatoes and onions might be thick or thin. Manhattan-style seasoned with garlic and often soup vegetables such as carrots, onions and celery has many variations. Long Islanders add milk or cream. Floridians include hot chilies. In New Jersey, cooks stir in light cream, creamed asparagus and celery powder.

It was all too much for one Maine legislator to take. In the mid-1900s, New England clam chowder devotee Rep. Cleveland Sleeper was so offended by Manhattan-style chowder that he kept drafting bills to make putting tomatoes in clam chowder a crime. Offenders would have been forced to dig a barrel of clams at high tide.

The issue was supposedly finally put to rest in the so-called "Maine chowder war of 1939." It was a chef-to-chef battle, New England vs Manhattan. New England won, and Sleeper gloated. "If a clam could vote," he said, "I would be elected president."

Debate, however, never ended.

Maine Rep. Cleveland Sleeper believed that the tomatoes in Manhattan-style clam chowder polluted the stew. Photo: Wikipedia
Sleeper thought, as other Manhattan chowder haters still do, that tomatoes polluted the stew. So does milk or cream, as far as native coastal North Carolinians are concerned. They put nothing but clams, potatoes, onions and water in their clam chowder because they like chowder that tastes like fresh clams. What's more accurate than that?

Food historians think the word "chowder" derives from the French word "chaudière," meaning "boiler," or a large iron cooking pot. When early French settlers landed in what are now Canada's Maritimes, they found the region's native Micmac peoples cooking clams in hollowed out tree trunks, Alan Davidson writes in "The Oxford Companion to Food" (Oxford University Press, 1999). Water was poured into the tree trunks and fire-heated stones were dropped into the water. When the French introduced their chaudière, it seems chowder was invented.

The word chowder, showed up in North America in the 1730s. Today, it means seafood stew, but it may have originally referred to any soup or stew cooked in a large pot to feed a crowd. Back then, there was no such thing as an "authentic" chowder recipe.

The oldest chowder formulas were water-based fish soups containing root vegetables, potatoes among them, Food Timeline has found. Wine, cider and spices added flavor and hard bread or crackers bulk. Nary an ounce of milk went into a recipe billed New England Chowder in the 1847 cookbook titled "The Frugal Housekeeper's Kitchen Companion or Guide to Economical Cookery."

Mid-1800s recipes suggested flour to give the chowders body. Around the same time, Rhode Island cooks were adding tomatoes, thanks to Portuguese immigrants introducing the state to their country's seafood stews.

New England-style clam chowder includes milk or cream. Photo: Wikipedia
By the end of the century, New Englanders were leaving out wine, cider and spices in favor of onions, potatoes, salt pork and milk from the dairy cows that took well to the Northeast's cooler climate.

Meantime, tomato-based chowder became known as Manhattan-style for no exact reason. In "The Book of Chowder" (Harvard Common Press, 1978) author Richard J. Hooker tells of famed New York restaurant Delmonico's 1894 recipe for Chowder de Lucines made with pork, parsley, thyme, onions, potatoes, clams and tomatoes.

None of the debate mattered to working families living frugally along the North Carolina and other state coasts. They made clam chowder with what was available. The humble version favored in North Carolina also took hold in Delaware, where cooks added butter. Salt pork went into some North Carolina pots for seasoning. Cornmeal dumplings floated on top added the extra bulk men and women needed for the hard work of fishing, farming and tending homesteads.

Coastal North Carolina families still love that basic chowder. Many tourists visiting the state's beaches wouldn't think of a fried seafood dinner at a restaurant without a first course of Hatteras clam chowder. It never goes out of style, and it never comes in a can.

Down East Clam Chowder

¼ pound salt pork, sliced
1 quart coarsely chopped large chowder clams
1 quart water
½ cup chopped onion
1 teaspoon salt
¼ teaspoon freshly ground black pepper
4 cups diced white potatoes


In a large saucepan, fry pork over medium heat until crisp. Remove pork. Add clams, water, onion, salt, pepper and, if desired, chopped pork to the pot. Bring to a boil. Reduce heat and simmer slowly until clams are tender, about 1½ hours. Add potatoes and onions, and cook until potatoes are tender, about 20 minutes.

Source: Adapted from "Mariner's Menu: 30 Years of Fresh Seafood Ideas" (North Carolina Sea Grant, 2003)

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