by Elisabeth A. Maxwell
Before I ever thought of attending the University of Maine, I knew about the iconic New England Clam Chowder. It was a menu item that seemed a staple for any seafood restaurant, regardless of which coastline I visited. Back then, I never would have thought that one day I would be learning about the management system that makes the famous clam chowder possible.
The Maine Sea Grant Scholar Program supports graduate students in the Marine Science/Marine Policy dual-degree program at the University of Maine. We've asked scholars to provide periodic updates on their work. Here's a report from one of our new students, Mackenzie Mazur, who is working with Teresa Johnson and Yong Chen.
As part of our research, we rode the ferry out to Islesboro to visit with food historian Sandy Oliver. It seemed appropriate to sit in her kitchen, an open space dominated by an Atlantic wood-burning cookstove.
Freshwater fishing on Mount Desert Island is a tradition that predates the creation of Acadia National Park and continues to this day.
Vote for us! The animated video, “A Climate Calamity in the Gulf of Maine: The Lobster Pot Heats Up” by Maine-based O’Chang Studios is in the running for a Vizzie Award from the National Science Foundation’s Vizualization Challenge! Public voting for the People’s Choice Award begins in November; watch our social media pages for links.
Seaweed Scene 2015 was held as part of the second Maine Seaweed Festival on the waterfront campus of the Southern Maine Community College in South Portland, ME, on August 29. Year 4 of the “Seaweed Scene” meetings, “Seaweed Scene 2015” continued the tradition by reviewing the progress and challenges, sea farmers and products, and lessons learned from the most recent seaweed culture season in Maine and Long Island Sound. Special guests from Canada also shared their progress in the development of seaweed aquaculture in the province of Quebec.