CURRENT ISSUE

 

Rhode Island’s Ocean and Coastal Magazine

Spring/Summer 2019: Harvest

 

This issue examines how we explore the vast oceans, which yield new discoveries but largely remain a mystery.

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From the Editor

A Note to Our Fans

IT CAN BE HARD FOR US TO KNOW HOW YOU, OUR READERS, VALUE  41°N since it is delivered free to all subscribers—and to markets and libraries across the state. So it was with a great sense of hopefulness that we first asked you, a year ago, to consider supporting the magazine with a voluntary contribution.

The donations that we received in return have not only allowed us to invest more in the high-quality reporting and photography we seek to bring you, but also affirmed your interest in 41°N and the ocean and coastal issues we cover.

Not least important were the notes you included with your checks or jotted on your envelopes telling us you care about the places we write about, you share the magazine with friends and family, you love the stories and the photography, and even that you think 41°N “is the nicest publication published in the state of RI” (Thank you, g.s.).

Now we turn to you once again with an annual appeal to consider donating whatever you are able to afford to help bring 41°N to readers throughout Rhode Island. We, in turn, continue our commitment to covering, in depth, stories about Narragansett Bay, Rhode Island’s coastal communities, our environment, our maritime heritage and marine economy, and the many other topics that matter to life in the Ocean State.

Thank you,

Monica Allard Cox, Editor

– Features –

The Graying of the Bay

    There’s a statue that stands in the courtyard of the Warwick Public Library. It’s an oversized depiction of a quahogger, rake in hand, two bulging bags of the shellfish by his side, and a Labrador Retriever for company. The statue is called “The Warwick Quahogger:...

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Meet the Apprentices

“I couldn’t feel my hands and they hurt to bend. I had never used my hands that way before,” says Evan Adams, describing how he felt after his first week as a deckhand on the fishing vessel Harvest Moon out of Point Judith. “I didn’t want to do it anymore because I...

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Second Harvest: Recycling Marine Debris

Galilee Port Manager Daniel Costa, atop the dumpster, and Jason Howell, the superintendent of state piers, manning the front loader, wrestled a clot of discarded otter trawl nets into the 30-yard receptacle in the Port of Galilee. For three months, the fishing fleet...

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Benefi-shell Recycling

    Jayne Merner Senecal roots through a buzzing pile of rich brown compost to pluck out one of the most powerful components in the mix—a clam shell, with the slick sheen of viscera and a vein of green sand. Shells, a natural marine byproduct that ends up on land as...

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Keeping the Past Alive

    The bright red sails catch the late October sun as they are hauled one by one up the massive, 86-foot masts. They tower over the smaller, more modern sailboats and motorboats cruising through Newport Harbor. There’s a steady southwest wind that fills the last of...

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Catching Quahog Crooks

It’s a beautiful fall day on Narragansett Bay. After a week of humid, 80-degree days, temperatures have dropped to the mid-60s. Chill runs through the air, but no wind. Environmental police officers Kevin Snow and Charlie Jackman—members of the Rhode Island Department...

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Skimming a Plastic Wave

    Rhode Island environmentalist Jamie Rhodes eats plastic. Granted, he’s only eating little specks, enclosed in oysters. But still, says Rhodes, “I am eating plastic. If you are going to eat shellfish, you are going to get microplastics into your body.” Actually,...

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Spreading the Love About Seaweed

    Like most farmers, Cindy West of Moonstone Oysters is ready for work before the sun is up. It’s early April, and she and her crew are dressed in plenty of layers against the chill. There’s chatter about last night’s Bruins game as they load equipment. Among the...

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A Bite of the Ocean

    It’s August, and we’re finally getting a day without stifling humidity. The flowers outside Chef Rizwan Ahmed’s home seem renewed by the recent rain. The decline in temperatures means the chef can entertain with the windows open, a gentle breeze tickling the lace...

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Simmering the Sea

    Singing the Praises of Under-loved Ocean Animals Imagine that you are in your favorite seafood restaurant, hungrily awaiting the first course of the evening meal. The server arrives carrying a tray: “Who had the chowder with limpets? And the razor clam and fava...

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