March 1, 2024


Free For All Food

A tasty recipe for manhattan oyster chowder from Laurie Higgins.

           About a month back, Kim Concra, an educator of nourishment and foodstuff basic safety at the Barnstable County Cooperative Extension, attained out to me. She and her colleague Sue Bourque had been requested to build nutritious recipes using frozen pre-shucked oysters. Kim asked if I’d be intrigued in encouraging with the task. When I explained yes, she dropped off four lbs . of frozen shucked oysters for me to experiment with.

            Like so several other things, the oyster application arrived about as a reaction to the pandemic. However not like quite a few new changes this 12 months, this 1 is a win/gain.

When the pandemic strike, shellfish growers had been strike tricky. Most oysters are eaten raw on the 50 %-shell in eating places. With dining establishments closed or severely constrained, all of a unexpected, the growers’ largest current market had disappeared. The end result is that the oysters stayed on the shellfish grants and kept expanding.

Manhattan oyster chowder is a healthier chowder recipe than the cream version, but it’s just as good.

At the similar time the aquaculture growers ended up in hassle, local foodstuff banking companies have been enduring some of their highest volume of will need in a long time thanks to substantial unemployment prompted by the pandemic.

Maritime scientist Abigail Franklin Archer and her colleagues Josh Reitsma and Harriet Booth all work at the Cooperative Extension but they also staff the Woods Gap Sea Grant.

Their work is to help people who operate in marine industries with issues like checking drinking water high quality or looking into escalating methods. When Covid-19 hit, they switched gears and used for funding via the Nationwide Sea Grant office environment to enable guidance the aquaculture market through this disaster.