Jamie Wyeth

Working Waterfront

Colby College comes to the coast

Both institutions see their missions as providing high-quality education to a relatively small group of students. Beyond that, Waterville’s Colby College and Port Clyde’s Herring Gut Learning Center would seem to have little in common. Beginning late last year, though, Colby and Herring Gut began a partnership aimed at enhancing… SEE MORE
A striped bass hooked on a lure.

Working Waterfront

Why not restore stripers to Gulf of Maine?

Michael J. LittleI read with interest the Fathoming column in the June issue of The Working Waterfront (“Signs of spring in our rivers and bays”) about the resurgence of fish migrations in the rivers and bays of the coast of Maine. I think it is very exciting that these populations… SEE MORE
Fog off Grindle Point

Working Waterfront

Global warming, climate change are two issues

Rob Snyder’s “Field Notes,” entry No. 41 in the July issue of The Working Waterfront, “Climate decisions reflect on who we are as a nation,” concerned me. Rob is a respected friend of mine. Being a scientist/engineer, there is little doubt in my mind that CO2 emissions have warmed the… SEE MORE
Marissa McMahan in Venice.

Working Waterfront

Could green crabs become a Maine delicacy?

Invasive green crabs responsible for decimating Maine's soft-shell clam industry are being investigated for possible culinary purposes. Art conservator Jonathan Taggart, marine biologist Marissa McMahan, and Georgetown lobsterman Chris Jamison traveled to Venice last year to learn the secrets of harvesting green crabs for gourmet dishes. Young, soft-shelled green crabs are harvested… SEE MORE