The City of Portland, Maine is a national leader in working waterfront planning and the City’s work has been featured by the National Working Waterfront Network.
Wind and a cool drizzle did not deter a group of new volunteers as they ventured down to the end of the Harpswell peninsula near Basin Point last Monday to learn how to spot evidence of spring among the tide pools. The group included Lynn Knight, a trustee for the Harpswell Heritage Land Trust, Sandra Lary, a biologist for the U.S.
April 30, 2015 | Green Lake National Fish Hatchery
After an epic winter, spring has arrived in the Penobscot River Valley. Ice is out on the lower river and most of the tributaries, and the water temperature has reached a still-chilly 5 degrees Celsius. Fred Trasko and the rest of the U.S. Fish and Wildlife crew are preparing to transfer 24,000 smolts to the river for their seaward migration thousands of miles to the sub-Arctic waters around Greenland.
17 July 2015 | Southern Maine Community College | South Portland
This time of year, many eyes are on Maine’s rivers, lakes, and harbors, watching for the spring phenomenon known as ice-out. On rivers in particular, ice-out brings the risk of flooding.
Researchers (including Sea Grant extension associate Dana Morse) are studying isolated oyster grounds in the Sheepscot River that may date back to the last ice age. Meanwhile, as the aquaculture industry has grown and coastal water temperatures have warmed, cultured oysters have begun to multiply on their own elsewhere, particularly in the brackish waters of the Damariscotta River.
“There isn’t anything more special than Maine seafood,” said fisherman Kristan Porter, kicking off a culinary afternoon at the 2015 Maine Fishermen’s Forum.
To celebrate the 40th anniversary of the Forum, seafood industry partners invited four established chefs to share their cooking knowledge of Maine seafood.
Forty years ago, fish harvested by Maine fishermen stayed local, only traveling perhaps as far as Boston or New York. The Gulf of Maine fishery was dominated by fleets of foreign fishing vessels, factories at sea that fished harder than anyone before. Even at Gorton's in Gloucester, Massachusetts, 40% of the cod came from Polish boats.