by Rhode Island Sea Grant | Jun 21, 2021 | Spring/Summer 2021
Solidarity Through Seafood Local Fishermen Help Those in Need - And Vice Versa By Kate Masury | Photographs by Jesse Burke | Alice Howard portrait by Dana Smith “As fishermen, we harvest fish to feed people. It’s what we are good at, and now more than ever, as we...
by Rhode Island Sea Grant | Jun 21, 2021 | Spring/Summer 2021
Cold Water Women Building Connections in a Niche Surfing Community By Meredith Haas | Photographs by Cate Brown Abby Boone It’s 7:30 a.m., and I don’t feel much like pulling myself from my warm bed on a Saturday morning, even though the sun is shining brightly...
by Rhode Island Sea Grant | Jun 21, 2021 | Spring/Summer 2021
Whaling Captains of Color America's First Meritocracy By Skip Finley By Monica Allard Cox Whaling was not a profession most crew members would choose if they had better options. Skip Finley paints a harrowing picture of whaling and how its very nature—dangerous,...
by Rhode Island Sea Grant | Jun 21, 2021 | Spring/Summer 2021
Wampum Craft The Power of a Purple Shell By Sarah Schumann | Photographs by Marianne Lee Wampum beads by Kristen Wyman Wampum artisans Allen Hazard of the Narragansett Indian Tribe, Josh Carter of the Mashantucket Pequot Tribal Nation, Kristen Wyman of the Natick...
by Rhode Island Sea Grant | Jun 20, 2021 | Spring/Summer 2021
Liberian-styled Fried Fish This versatile dish may be made with whole or boneless fish and with or without hot peppers, depending on your preference. LIBERIAN-STYLE FRIED FISH Serves 2-3 people Ingredients 2-3 whole scup or other local fish (if using a smaller fish...
