Monthly Archives: December 2012

2012 GMG Downtown Gloucester Holiday Gift Series Bananas

The fourth year of the GMG Downtown Gloucester Holiday Gift Video Series where we walk up and down Main Street and try to capture as many retailers as we can and highlight their best gift ideas one a day every day leading up to Christmas.

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2012 GMG Downtown Gloucester Holiday Gift Series Premier Imprints
2012 GMG Downtown Gloucester Holiday Gift Series The Cave

2012 GMG Downtown Gloucester Holiday Gift Series Lone Gull

2012 GMG Downtown Gloucester Holiday Gift Series Kids Unlimited
2012 GMG Downtown Gloucester Holiday Gift Series- Harbor Loop Gifts
2012 Downtown Gloucester Holiday Gift Series- Pleasant Street Tea and Coffee Co

Terry’s Engagement Party at Giuseppes

A few snapshots from GMG’s Terry Weber’s engagement party last night. Cocktail  hour was held at Latitude 43 and then the party moved to Guiseppes where Terry’s friend  Michelle had festively decorated the private dining room. My iPhone photos aren’t great, but at least you can get a sense of how much in love are Terry and Chris!

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Chris Mangoes

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Terry and ChrisTerry Weber and Chris Mangoes

Don’t Miss Cape Ann TV’s Santa Party on Tuesday 12/4

Cape Ann TV’s annual Santa Party is Tuesday 12/4 from 3-7pm.  The event is FREE and all children are welcome.  Check out this video:

As this is the season of giving, Cape Ann TV is a Project Uplift children’s toy and teen present collection site for families in need. Although it is not necessary to bring a gift, you may drop off a new unwrapped toy or new clothes for a child, or gift card for teens up to age 14.  More Info: 978-281-2443 or see the website, here.

Afterthought

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An item or thing that is thought of or added later.  This dinghy is named Afterthought and travels with the sailboat, Linnet.  Anyone know who it belongs to?  (Hint: It’s someone you all know from Good Morning Gloucester).

E.J. Lefavour

Self-publishing Event at the Sawyer Free Library


Self-publishing event sawyer free 2012Self-publishing event sawyer free 2012-1

The Self-publishing Event at the Sawyer Free was packed. Ironically, when the program was held two years ago, moderator Susan Oleksiw said that there were more people in the panel than in attendance, which speaks to the overall dismal state of traditional publishing houses versus the growth of the self-publishing industry. Susan did a great job moderating and each panelist brought to the discussion a different approach based on their individual experiences with self publishing. The sheer range of options is fascinating and anyone facing the challenges of self-publishing would be well served to thoroughly research all.

Tom Hauck Self-publishing event sawyer free 2012Editor and Author Tom Hauck

New Hampshire Fish and Game Department’s Lobster Tagging Project

The New Hampshire Fish and Game Department in cooperation with the University of New Hampshire is in the process of trying to identify areas in New Hampshire state waters with aggregations of large reproductive female lobsters and track their movements.  Though we’ll be looking a variety of other information from this study, this is the major objective.  We’ll also be tagging smaller females and possibly some males so that we can compare their movements with the larger animals and identify if they’re undertaking seasonal migrations.

We hope to tag a total of 2400 lobsters by November of 2013.  Thus far (November 2012) we’ve tagged 700 lobsters and lobstermen have provided recapture information on approximately 100 lobsters.  We really want to spread the word so that fishermen will call us and report tagged lobsters.  This information will give us a better understanding of the movements associated with lobsters in the Gulf of Maine.  As an incentive for lobstermen to report tagged lobsters there will be a raffle held at the end of 2012, 2013 and 2014, three names will be chosen each year and winners of the raffle will be given a 50 dollar gift certificate to New England Marine Industrial or a Grunden’s  hooded sweatshirt.

Though we’re also very interested in finer scale movements within the State, perhaps our most interesting tag returns have come from other states.  We’ve had two lobsters that were caught near Portland Maine and had moved over thirty miles.  We’ve also had a few reports from fishermen in the Gloucester that have caught tagged lobsters in their traps.  Below you’ll find a Google Map showing the movement of a lobster that was tagged on 9/21/2012 near the Isles of Shoals and was recaptured on 11/12/2012 near Gloucester, it was estimated that this lobster moved approximately 22 miles.

If you catch a tagged lobster, we’re interested in the following information:

Date of Capture:
Tag#:
Sex:
Latitude (Loran is fine):
Longitude:
Did Lobster have eggs:
V-Notch:
New Shell or Old Shell:

Please Call New Hampshire Fish and Game at 603-868-1095 and ask for
Joshua Carloni or just e-mail me at joshua.carloni@wildlife.nh.gov. 

Thanks for all your help!

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How old are You now?

How old is that lobster? Scientists now know

 IMAGE: A live lobster
AP 2 days ago By Clarke Canfield

After years of guessing, scientists have now found a definitive method of determining a lobster’s real age.

PORTLAND, Maine — For the first time, scientists have figured out how to determine the age of a lobster — by counting its rings, like a tree.

Nobody knows how old lobsters can live to be; some people estimate they live to more than 100.

But knowing — rather than simply guessing — their age and that of other shellfish could help scientists better understand the population and assist regulators of the lucrative industry, said Raouf Kilada, a research associate at the University of New Brunswick who was the lead author of a scientific paper documenting the process.

Before now, scientists deduced a lobster’s age judging by size and other variables. But it’s now known that lobsters and other crustaceans, such as crabs and shrimp, grow one ring per year in hidden-away internal spots, Kilada said.

“Having the age information for any commercial species will definitely improve the stock assessment and ensure sustainability,” he said after presenting his findings Thursday at a scientific conference in Portland. CLICK HERE FOR THE REST OF THE ARTICLE

Cape Ann Museum Holiday Bazaar

One of our local treasures, the Cape Ann Museum, had their Holiday Bazaar.

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The museum’s gift shop was present, of course:

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I really liked these “lynzariums“:

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“Each lynzarium is a uniquely designed piece of art containing found natural elements. prices start at $20 and a range of different shaped plants and vessels are used.” They actually had some at lower prices too; I bought one! They are living plants, but need minimal care.  And yes, if the name is supposed to be like Latin, the plural would be “lynzaria”, not “lynzariums”. Anyway, they are beautiful, alive, and easy to keep! They have great photos on their website.

Mimi (a gallery in Manchester) also had a table:

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Among the other vendors, this display caught my attention:

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There were other interesting things too, but a big crowd arrived and it got hard to take photos…

- Fr. Matthew Green

Appleton Farm Cheeses Available Locally!

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Stock up on holiday cheeses at Appleton Farms’ Dairy Store…we’ve got farmstead cheddar, triple cream and a variety of herbed rounds! We’re open Mon-Fri 11am-6pm and Sat & Sun 10am-4pm!. See you at the farm!

www.thetrustees.org/dairy

FROM GRASS TO MILK TO CHEESE TO YOU

Our grass-munching Jersey herd is making history at the farm. Thanks to quality pastures and feed, careful and knowledgable cow-handling and expert cheese making, our dairy store is chock-full of tasty farmstead products, just in time for the holidays. So how does this happen?

FROM GRASS

Appleton Farms’ jersey herd eats about an acre of pasture a day during the growing season (late April to early November).  With 80 acres for grazing, the dairy herd is rotational grazed, allowing pasture to rest for three weeks to month between grazings, and providing the cows with the finest in grass. During the winter months, the herd feeds on more than 1,000 round bales and 5,000 square bales hayed at the farm. The fields are carefully managed by the farms field and equipment crew, maintaining a diverse blend of nutrient-rich grasses like orchard grass, timothy grass and clover in wetter fields and alfalfa and orchard in drier fields. In addition the crew spreads the farms compost on the fields two times a year. Its our high quality prime hayland and pastures that really fuels our cows!

TO MILK

It starts at 4am as the morning dairy crew pushes the cows in from pasture. The morning milker preps the machines for while the feeder grains the cows and feeds the heifers and calves. As the milking gets underway at 4:30am, the feeder also tends to a slew of chores throughout the morning, including scraping loafing sheds and fixing fencing. When milking is done, around 6am, the crew pushes the cows out to pasture (or to the loafing shed in winter). The “late” crew arrives at 7am, allowing some overlap for the staff to check-in with a short coffee break. They’ll jump in with chores like bedding barns and making sure all the equipment in and around the barn is working. The morning crew’s day ends around 1pm, and the afternoon schedule of chores and milking and feeding wraps by 5pm. Of course, there’s the evening night check on the heard. And over the course of the year there’s breeding, health checks, calving, setting up pastures, training heifers, staff training, public programs and more. As any farmer will tell you, there’s always work to be done.

Cows eat for about six hours a day, nap on and off for about four hours a day and chew their cud for about eight hours. One dairy cow drinks about a bathtub of water a day and eats approximately 63 pounds of grains, grass and hay. The dairy staff ensures that the cow’s diet is well balanced in order to produce high quality milk and dairy products. One dairy cow produces about 6 gallons or 50 pounds of milk a day. That means the farm has more than 550 gallons of farm-fresh milk a week to sell locally, some in the form of fluid milk and some the form of value-added dairy products, namely cheese and butter (and yogurt coming soon!).

TO CHEESE

Every Monday morning about 250 gallons of milk are pumped from barn to the dairy plant (just yards away in the old bull barn). This batch is used for cheddar. So what happens? The milk is pasteurized and cultures and rennet are added. By 2pm the cheesemakers are elbow-deep in a vat of curd, expelling the whey. Next, the cheese is formed –  pressed the old-fashioned way with buckets of water and boards. On Tuesday, the weights are lifted and the wheels are flipped. If they look good, they go to storage – if not, more weight. The two-day process yeilds By the 30 ten-pound wheels of cheese that will age for at least a month or up to a year. The cheesemaking process starts all over again on Thursday and Friday for our soft cheeses and triple cream. The process for the soft cheese is more simple, and the cheese is ready for tasting in just 24 hours.

When the cheese makers aren’t making cheese, or butter, or other specialty seasonal items, they are likely caring for their aging cheeses that must be flipped and rubbed in the aging room every other. Or, they’re doing dishes, and lots of them. A friendly word of advice from our cheesemaker – if you want to be a cheesemaker, you should also want to do dishes.

TO YOU

Appleton Farms’ dairy products don’t travel far to reach you! The store, just on the other side of the veggie fields from the dairy plant,  features the farms very own jersey products like, triple cream and cheddar cheese, an assortment of soft cheeses, milk and butter, and seasonal items like crème fraiche and whipped cream as well as Appleton Farms beef. Other locally sourced products for sale include maple syrup and honey and artisan crafts. The store is open daily:

Monday -  Friday, 11am – 6pm and Saturday & Sunday, 12noon – 4pm.

Stop by to sample and buy your cheeses for the holiday season, join for a Saturday Meet the Cows program (3pm; meets at the Visitor Center, $4 Trustees members. $5 nonmembers), and stay-tuned for cheesemaking classes at the farm this summer!

HOW TO FIND US

To visit the store, enter the farm off of Route 1A (219 County Road) in Ipswich. For more information call 978.356.3825 (dairy store) or 978.356.5728 (office), or email appletonfarms@ttor.org.

To learn more about the dairy operation visit the website at www.thetrustees.org/dairy or join us on Saturday’s at.

Community Stuff 12/2/12

The Next Wave @ Flatrocks Gallery

The Next Wave
From the earliest days of fish and stone, Cape Ann has continually redefined itself. We who live here shape and are shaped by how we use this place, what we give to it, what its future will be.

Flatrocks Gallery has assembled a group of younger artists who embody this process of reinvention. In our fall show The Next Wave we see them rethinking the world with whimsy, energy and inventiveness – finding new ways to use traditional media, to transform and be transformed by their surroundings. Above all their work is meant to be
lived with and enjoyed.

Featuring: Brett Dunton, Jenna Powell, Ben MacAdam, Elizabeth Woodward, Nate Longcope, Daniel Semero, Brooks Gibson, Nina Samoiloff, Sean Hurley, Whitney Gibson, Nika Feldman, Jamison Knowlton, Jess Semeraro, Ari Martin.

Through Dec.30th Thu-Sun 12-5pm or by appt.
Artist’s Reception Nov.10th 5-7pm
77 Langsford St. Gloucester MA
978-879-4683


Maritime Gloucester is proud to host Jeff Bolster, historian, UNH professor and professional seafarer on Wednesday, December 5th at 7pm in the Gorton’s Seafoods Gallery. The author will share stories, pictures and data from his new book The Mortal Sea: Fishing the Atlantic in the Age of Sail.  Bolster will take the audience through a millennium-long environmental history of our impact on one of the largest ecosystems in the world – the Altantic. Learn more about the book, and gain insight to the topic of his presentation, by taking a look at the short video found here

The presentation starts promptly at 7pm at Maritime Gloucester (23 Harbor Loop). The event is co-sponsored by The Booksore of Gloucester. Signed books will be available for purchase at the event.


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