Tag Archives: Gloucester Daily Times
Andrea Holbrook from The Gloucester Daily Times Reports Equiptment From The Foxy Lady II Found in Saugus and Hull
Click the link below for the entire story-
December 19, 2012
By Andrea Holbrook
A rescue pod, marked Foxy Lady II on the side, was discovered in a Saugus marsh Tuesday evening shortly before 5, around the same time the U.S. Coast Guard was calling off the night’s search for the missing Gloucester-based scalloper and its crew of two.
Emergency responders recovered the hard-shelled lifeboat, which Saugus police believe may be tied to the Foxy Lady II, after receiving a call from a resident about a vessel in a waterway of the Saugus River, according to Saugus Lt. Ronald Giorgetti.
For the entire story from Andrea Holbrook click here
Paul Frontiero Photo-
From The Gloucester Daily Times-
Felicia Ciaramitaro Mohan serves this butternut squash and leek soup to her guests every Thanksgiving. It is very popular, delicious and you can learn to make it very quickly.
After peeling and cutting up the squash you should cut and clean the leeks. Unfortunately the growing method for leeks causes them to build up dirt inside and requires that you cut and clean them carefully. To clean them you first trim off the root end, leaving about 1/4 inch of the base, which is the white portion. Next you should take off any of the rough outer leaves and throw them away. Then trim each of the darker parts of the leaves down to the light green portion (this is the more tender portion) and leave only an inch or two of green. You may want to reserve the darker green leaves you cut off for other uses.
or click below for the rest of Sista Felicia’s Videos On the Gloucester Daily Times Taste of The Times Recipe on Demand website-
You can click below to see a listing of all Felicia’s previous recipes on demand (for free!)
I’m adding a tab up top on the site so you can always access Felicia’s Recipes
Poll- U.S. unemployment has remained above 8% for 43 months but do you feel like the local economy is in the crapper?
I don’t have any friends that are without a job. All of the restaurants we service are having great years and have told me that over the past 5 years things have gotten progressively better. The malls are always packed.
I don’t see a ton of for sale signs around town on houses like you normally do when housing goes to shit.
So I ask you, do you feel like the economy is horrible based on what you see around you? I’m not talking about the national 8% number I’m talking you personally? Do you feel like the economy around you is horrible?
Leave your comment below this post in the comment section.
Results of the October 3rd local economy sentiment poll-
Today the Gloucester Daily Times has an article fleshing out the actual local numbers-
October 9, 2012
By Times Staff Gloucester Daily Times
Gloucester’s unemployment rate, holding steady throughout the summer above the 6-percent mark, inched back down to 6.1 percent in August from a 6.2-percent figure in July, according to the latest city and town jobless statistics from the state’s Executive Office of Labor and Workforce Development.
And the tenth-of-a-point decrease this time comes with supporting figures showing that more people landed local jobs in August amid a growing summer workforce — with 250 more people working in August of this year, than had been in August 2011, when the city’s jobless rate was pegged at 7.4 percent.
October 1, 2012
To the editor:
Why is the city of Gloucester, its Waterways Board and some elected officials “hell bent” on establishing a municipal recreational boat “floating marina” in the middle of our harbor in direct competition with existing private, commercial marinas?
For the entire Letter click here
Gloucester Times story about the Schooner Ardelle sailing to Washington DC
Here’s the latest graphic as of Thurs. Night. with the Ardelle traveling into Sillery Bay, MD.
Two Killer Deals To Take Advantage Of Ithaki $25 for $50, Gloucester Daily Times Topsfield Fair Discount
We have 5 favorite restaurants on the North Shore for dinner- Duckworth’s Bistrot, Ithaki, Passports, Nordstrom’s Bistro and The Blue Ox.
Today there’s a deal for Ithaki $25 for $50 worth of food. Ithaki NEVER disappoints just like out other favorites. We bought one. You can too, here
The GDT is also selling discount ride tickets: 11 for $22. Not sure of the savings, but you won’t have to wait in line at the fair.
To the editor:
Thank you for the Rev. Rona Tyndall’s beautifully written Midweek Musing (Opinion page, the Times, Wednesday, Feb. 8) about changes under way in the Fort neighborhood.
I don’t think what makes Gloucester special is any collection of buildings or single neighborhood.
When the houses along the harbor side of Stacy Boulevard were cleared a century ago, some people didn’t like the change. Today the Boulevard is one of the most beautiful places in Gloucester, bringing people together every day for exercise, walks with family and to see old friends.
In the 1940s and ’50s, a neighborhood of small houses grew up in Burnham’s Field. Eventually the houses fell and were removed.
For the entire piece click here
Is there apathy in regards to Gloucester’s Fishing Industry News or have people given up trying to understand it.
By Richard Gaines
PROVIDENCE, R.I. — A statutory need to address a reported widespread decline in the status of the Gulf of Maine cod was translated Wednesday into terms of a potential economic catastrophe for the New England groundfishing industry — with projections of dealing a $70 million hit to Gloucester’s economy alone.
Click here for the rest of the story
Richard Gaines reports some really heavy stuff today in the Gloucester Daily Times but other than people directly involved in the fishing industry locally and a few other folks that seem to weigh in on it outside of the industry I wonder if the general public has tuned it all out because it is so difficult to understand and or they gave up trying because it’s impossible to keep up with all the changes.
In either case there are some MAJOR MAJOR changes to the life and independent spirit of what so many people have clung to here for so long but it seems like people are resigned to feel like it’s all a done deal.
Like the people that think that the Government is ever going to allow the amount of fish that was once landed in this city to ever be harvested again, that’s just crazy. They would be nuts to because it would get us right back to the state of overfishing that got us into this mess in the first place. But now with Catch shares and the privatization of the industry and without provisions to make sure that fishing permits stay in the hands of independent fishermen I never thought I’d see the day but within our lifetime there likely will be very few independently owned fishing boats.
When you listen to the bananaheads at the meetings continue to cling on to the hope that this town is going to somehow revert back into the golden days of schooners or when our Grandfathers and Father’s age when millions and millions of pounds of fish were being landed here on a daily basis tell them to wake up.
It’s not “Times, They are A Changin’”
Terry Weber, Gail McCarthy and Nancy Gaines Cover The 20 Year Anniversary of The Perfect Storm For The Gloucester Daily Times
Terry, Gail and Nancy get all the interviews in these big time pieces-
Memories fresh for those closest to losses
By Gail McCarthyand Terry Weber
Roberta Tyne Smith, now 60, recalls hearing the phone ring 20 years ago this weekend — at 5 p.m. on Halloween in 1991.
On the line was the ex-wife of Smith’s brother, fishing captain Billy Tyne, calling to tell Roberta that the Andrea Gail was three days overdue.
"I was in the middle of getting ready to go trick-or-treating with my three sons," said Smith, who now lives in Manchester. "But life changed dramatically from that day forward.
"My biggest regret is that Billy never got to see his children grow up. Billy loved his children more than anything. He always looked forward to coming home and spending time with them."
Tyne and his five-man crew on board the Andrea Gail were lost in what is today known as The Perfect Storm.
And the telling of their story — both in Sebastian Junger’s best-selling book "The Perfect Storm: A True Story of Men Against the Sea," published in 1997, and again in the blockbuster Hollywood film of the same name, released in 2000 — has made the term "perfect storm" a common part of the American lexicon.
But memories of the storm — and the Andrea Gail tragedy — remain painful here in Gloucester, especially for the families who can never forget those days two decades ago.
and because I can never get enough of this song by Earl and Arch and the video made by Mike Lindberg The official Song od GoodMorningGloucester- Gloucester Til The End
Nancy Gaines Piece Here-
By Nancy GainesCorrespondent
In the 20 years since what’s now known as the Perfect Storm, the story of the nation’s oldest seaport reads like a tale of two cities.
The economic impact on the home of the seafaring tragedy that inspired the best-selling book and blockbuster movie has been, by most measures, a wallop. And, in a sad paradox, it’s also been a boon to a place that’s been beset by a dwindling fishing industry and is now retrofitting with retail, commercial and development ventures.
The working waterfront of fishermen who go down to the sea forever — at least 30 since the Andrea Gail, says the Gloucester Fishermen’s Wives Association — still works.
The fishing industry is worth about $200 million to the city annually, considering the ripple effect (economists use 3.5) for shoreside businesses, taxes and temporary employment, from $56.6 million in sales last year.
Yet, the business is a shell of itself 20 years ago. Fish landings in Gloucester were 126 million pounds in 1990; 41 million last year. At 100 boats, the fleet is half what it was when the movie hit, never mind the storm.
Figs are used extensively in Mediterranean and Middle East cooking. You may have heard of Italian sweets such as Fig and Ricotta Tarts, Fig and Pistachio Biscotti and of course Italian Fig Cookies. But they are also used for more savory foods, such as this Pork Tenderloin marinated in an onion and fig mixture and then served over couscous with an onion and fresh fig sauce.
If you can get them, there is nothing quite like the unique taste and texture of a fresh fig. They can be eaten whole, skin, seeds and flesh. Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. California figs are available from June through September; while some European varieties are available through autumn.
You can click below to see a listing of all Felicia’s previous recipes on demand (for free!)
Here are some of the dishes I’ve enjoyed at the Seaport Grill-
Seaport Grill Shrimp Scampi Pizza
Twitter Faceoff Battle of The Gloucester Times Staff Tweeters- Andrea Holbrook (@andreasoldier) vs Steven Fletcher (@StevenGDT)
July 12, 2011
Food for ThoughtHeather Atwood
In staying true to New England waters, Steve Johnson of Rendezvous Restaurant in Central Square, Cambridge, courageously puts fish on his menu that — oh no! — has bones.
Mackerel. Grilled to a charry crispness, dripping with olive oil, delicate filets lifting off of 8 inches of spiny vertebrae, mackerel.
In Italy, Spain, Portugal, Sweden, Denmark, just about anywhere but here, a serving of fish means a pile of bones on the plate. Residents of these countries make beloved meals with sardines, anchovies, pike, mackerel and herring.
After the jump you get the rest of the story and a recipe as reward
and when you’re done with that, check out Heather’s Fantastic Blog-
Check It Out At The Gloucester Daily Times Website By Clicking here
The summer vegetables will be coming soon and this simple version of preparing zucchini is another recipe from Felicia Mohan’s home style Italian kitchen. When zucchini becomes plentiful you need many different ways to prepare it that are simple and of course tastes good.
This particular recipe is one of the ways her mother used to prepare zucchini and that is where it got its’ name. The main ingredients that give this side dish its flavor are the basil, the chicken broth and the juice of a fresh lemon. Felicia insists that the lemon juice be fresh in order to achieve the full flavor.
I hope everyone understands that with all the injustice that happened with the regulators in the fishing industry that there is one man, ONE SINGLE MAN who is most responsible for exposing it all and getting the wheels turning to see that things change.
That man is Richard Gaines at The Gloucester Daily Times. For years complex rules were made and the regulatory scheme changed so often and without warning that even the most involved person in the fishing industry would be forgiven for giving up trying to understand it. This is the reason that the regulatory departments within the government basically got away with anything, because no reporter would bother to try to figure out the moving target.
Ray Lamont, editor at the GDT in his wisdom, unleashed the journalistic beast that is Richard Gaines. Armed with the protection of the First Amendment Richard threw himself headlong into this world and immersed himself trying to figure out just what the hell was going on. As he dug it became apparent that fisheries management was completely out of control.
He exposed it and exposed it and exposed it daily and it was through his investigative journalism that people began to understand just how fucked up it all was. This is the reason that the politicians got involved because they could no longer sit on the sidelines,the abuse had become apparent after Richard had broken it down for all to see in the pages of the Gloucester Daily Times. Before Richard took on the task, there was literally NO ONE who brought all the complexities to the masses.
Richard Gaines deserves the highest journalistic awards this country has to offer.
Here are some interviews I did with Richard not long after he had taken on the waterfront beat for The GDT back in June of 2009-
Does anyone know who one needs to write to nominate him? Because hopefully he gets the recognition he deserves.
From The GDT:
Felicia Mohan grew up waiting for Easter so she could eat these cookies her grandmother made. After her grandmother retired in Florida and was no longer around for Easter, her Aunt assumed the responsibility and now she has herself. The secret is to use this Italian pastry dough recipe, decorate your own Easter eggs with your kids, make a simple frosting using fresh lemon, and top with brightly colored sprinkles.
Get the recipe here
Chickity Check It-
By Francis X. Quinn Staff Writer
History buffs in Gloucester have turned up a decades-old mystery involving the U.S Postal Service.
As amateur sleuth E.J. Lefavour posted on the GoodMorningGloucester blog over the weekend, a correspondent named H. Grimsland of Chicago mailed a First Day of Issue Roosevelt Memorial envelope and 1-cent stamps to Mrs. S.E. Lawrence of 123 Leonard St. in Gloucester on July 26, 1945.
That may not seem too remarkable — but the envelope only arrived in Annisquam last week, more than 65 years later, according to Lefavour.
For the rest of the story click the highlighted text to see it on the Gloucester Daily Times website
Deb Clarke just asked me how Felicia seasons her fried whiting. I answered her on Twitter but not sure if she ever got it. In any case here you can see exactly how it is done. Fried Whiting is my very favorite fish to eat. I could sit down with a pile of salted fried whiting and a couple of cold beers and have an incredible feast. The pure white flesh of the whiting is the tastiest fish ever. You eat it like corn on the cob and the meat falls away from the bone easily. In my opinion the most underutilized species we have today. It also make an incredible soup.
Here are some pictures from a couple of weeks ago at Felicia’s house-