File:Coast watch (1979) (20472870488).jpg

Title: Coast watch
Identifier: coastwatch00uncs_16 (find matches)
Year: 1979 (1970s)
Authors: UNC Sea Grant College Program
Subjects: Marine resources; Oceanography; Coastal zone management; Coastal ecology
Publisher: (Raleigh, N. C. : UNC Sea Grant College Program)
Contributing Library: State Library of North Carolina
Digitizing Sponsor: North Carolina Digital Heritage Center

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; the Seafood Lab clock's hands inch toward 9 am, Joyce Taylor bustles around the well-stocked kitchen checking last-minute details prior to a new Nutrition Leader session. Before she hands out the six recipes they'll be testing, she checks in with the women who over the years have become more than coworkers — they are close friends. "We've got handouts. Remember I used to be a teacher," jokes Taylor, now-retired North Carolina Sea Grant seafood expert, as she passes out the day's recipes and rating sheets. Like a well-trained team, the seasoned cooks, donned in "Eat More Seafood" aprons, divide the recipes from their coach, and begin pulling ingredients out of large wooden cabinets and packed refrigerators. Since 1973, representatives from each Carteret County home extension club have gathered monthly to test new ways of handling, storing and preparing fish and shellfish caught off the North Carolina coast. First known as the "Health, Food and Nutrition Leaders," these cooks came, cooked, then shared what they learned with their own clubs back home in Crab Point. Gloucester, Emerald Isle and other spots along the Crystal Coast. Sea Grant and the North Carolina State University Seafood Lab started the program as a way to promote North Carolina seafood products. Then, as now, its purpose was twofold: to provide a place where good cooks could test seafood-related research, and to translate that information to the public. "Home-grown and home-prepared," David Green, director of the Seafood Lab, describes the one-of-a-kind program. "It's North Carolina seafood products prepared by North Carolina people." What makes the Nutrition Leaders' program even richer, he adds, is that women who joined in the 1980s are the "newcomers." For 30 years, the program has sailed along with Taylor at the helm. Now, their legacy will endure with Mariner's Menu: 30 Years of Fresh Seafood Ideas, published this fall by Sea Grant. Mariner's Menu contains more than 160 of the Nutrition Leaders' top-rated recipes, such as Sauteed Soft Crabs with Fresh Lime, Carolina Shrimp Boil and Scallop Bisque. Chapters cover such cooking methods as broiling, grilling, frying and steaming the catch. Yet, Mariner's Menu is more than a cookbook, as Taylor is quick to point out. It's C o n t i n ii e
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COASTWATCH

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