Page 10. MAINE COASTAL NEWS September 2017 Waterfront News Maine Marine Fare at Penobscot Marine Museum
SEARSPORT - Saturday and Sunday, September 9 and 10, Penobscot Marine Museum will host their fi rst Maine Marine Fare in celebration of all the foods from the abundant waters of coastal Maine. The two day program will include talks, panel dis- cussions and educational tastings, featuring fi shermen, food producers, aquaculturists, researchers and scientists, and members of the food and hospitality trades. Noted author Paul Greenberg (Four
Fish, American Catch, PBS Frontline’s “The Fish on My Plate”) will be the keynote speaker. A James Beard Award winner, who is also a Pew Fellow in Marine Conservation and an avid fi sherman. Greenberg will talk about the state of the seas, especially relating to Maine and the abundance (or lack thereof) of our seafood. Saturday continues with panel sessions
featuring fi shery stakeholders who will delve deeper into the past of how we ate fi sh, the present state of the fi shery, and future solutions in sustainable wild-caught and farmed seafood. Natalie Springuel from Maine Sea Grant will chair a panel to survey the Gulf of Maine’s wild fi sheries and current issues surrounding traditionally harvested species and sustainability. Maine Aquaculture Association’s Sebastian Belle will continue the discussion with a panel devoted to farming the sea in all its aspects— including salmon, yellow-tail, shellfi sh, sea weeds and vegetables, and a new eff ort to promote land-based fi sh farming. The day’s events will conclude with Polly Saltonstall,
Wood Island Life Saving Station
Continued from Page 5.
were 24 made and there is 12 remaining. There have been three facilities for this func- tion on the Piscataqua. The fi rst was called Jerry’s Point, which operated from 1886 to 1908. It was the site of the most well docu- mented shipwreck in our area, the schooner OLIVER DYER in 1898. Jerry’s Point closed in 1907 as the U. S. Army moved into that lovely strategic spot to start to think about defense of the Portsmouth Harbor. The lifesaving folks moved to Wood Island. The building is built the fall and winter of ‘07 and it opens in January ‘08. Then the U. S. Coast Guard is kicked out of the building by the U.S. Navy in 1941 as the U.S. Navy beefs up the defense of the Piscataqua with mines, sonar equipment, underwater cables, as well as a massive chain link fence to physically shut the entire entrance of the river from patrolling German U-boats. Come the end of World War II the Coast Guard moved back in for two short years and realized they really should move back to Newcastle as it is a whole lot easier to pull up in your car than to have to row out here.” This is a great restoration project, which
has the support to see it happen. Once done it will be a worthwhile trip out to the island to see just what life was like at this station and see the exhibits that portrays its history.
editor in chief of Maine Boats, Homes & Harbors, and a panel devoted to marketing, as the vital link that connects fi sh in the sea to fi sh on the table. On Sunday chefs and food writers will
talk about using local Gulf of Maine seafood in their kitchens. Demonstrations and tast- ings will show how cooks, including new immigrants, integrate Maine seafood into traditional recipes; there will be an oyster tasting from various points along the Maine coast, and a tasting of a variety of smoked seafood.
Islesboro’s own Sandy Oliver, Maine’s
premiere food historian whose specialty is the food traditions of the New England coast, will kick off the day with a talk and demonstration. A panel of Maine chefs, moderated
by journalist/food writer Nancy Harmon Jenkins, will consider what we are eating from our waters now. Panelists will include several James Beard nominees who are innovating with Maine seafood, as well as
some non-traditional food personalities who have brought new perspectives to Maine dining.
Cipperly Good, Penobscot Marine
Museum Collections Manager/Curator will moderate a panel of Maine journalists who will consider how consumers and produc- ers alike, can support healthy, healthful, sustainable and economically viable Maine fi sheries.
Maine Marine Fare will end with a din-
ner called “Food from Our Seas,” prepared by chef Sam Hayward with the assistance of Ladleah Dunn. Hayward, named “Best Chef in the Northeast” by the James Beard Association, co-owner and executive chef of Fore Street Restaurant in Portland, has been called “Maine’s Food Hero” for his promotion and innovative use of Maine food products from the land, the sea, and everywhere in between. Dunn is a chef, gardener, food consultant, and boat-builder in Lincolnville. Tickets are $15 for Saturday’s discus-
U S N N
2015, ship restorers from the Naval History and Heritage Command Detachment Bos- ton, and teams of Constitution Sailors have worked tirelessly side-by-side to bring Old Ironsides back to her glory. Captain Robert S. Gerosa, Jr., com-
manding offi cer of Constitution, said he was proud of the hard work and dedication of his Sailors during the restoration. “The signifi cance of the water coming
in the dry dock is the start of the evolution,” said Gerosa. “It’s the start of getting Consti- tution back in the water. This is it, this is what we’ve been striving for the last 26 months. We are again in the water where ships need to be.”
The restoration saw the replacement of
100 hull planks and the required caulking, the re-building of the ship’s cutwater on the bow, and the on-going preservation and repair of the ship’s rigging, upper masts and yards.
Richard Moore, Naval History &
Heritage Command Detachment Boston director, was extremely pleased with the undocking of Constitution. “All of the Detachment Boston em-
ployees take great pride in the work accom- plished,” said Moore. “The ship restorers, riggers and blacksmith are a group of skilled craftspeople who have put their talents to great use during Constitution’s dry dock res- toration. Tonight’s successful undocking is the culmination of the Detachment Boston’s hard work on Old Ironsides over the past 26 months.”
Restoring the ship in keeping with
the tenets of her original design was an important objective said Naval History and Heritage Command Director Sam Cox. “When she was built, Constitution was
among the best-designed ships in the world, she could outrun anything she couldn’t outgun and outgun anything she couldn’t outrun,” he said. “Expanding that advantage has been the
objective of Navy shipbuilders since Consti- tution’s keel was laid,” Cox continued. “Just yesterday, the Navy commissioned the USS Gerald R. Ford, a technological marvel of today. Ford and her crew will make history in new and innovative ways and can trace their lineage back to USS Constitution and the Sailors who fi rst took her to sea in 1797.” One of the most highly anticipated tasks
was the replacement of Constitution’s cop- per sheathing below the waterline. Copper sheathing has covered the lower hull since her launch in 1797, as protection against ship
sions, $40 for Sunday, including the various demonstrations, and $75 for Sunday night’s dinner. Saturday and Sunday ticket pric- es include Museum admission. Museum member discounts are available. For tickets or more information, visit
www.penobscot-
marinemuseum.org or call 207-548-2529.
BOSTON (July 23, 2017) USS Constitution is ready to leave Dry Dock 1 at the Charlestown Navy Yard. Over the past 26-months, Constitution has undergone an extensive restoration that will help to preserve America’s Ship of State for many decades to come. (U.S. Navy Photo by Arif Patani/Released)
worms that could damage the wooden hull. This was one part of the restoration
that saw Constitution Sailors get hands-on with preservation work to America’s Ship of State. Sailors helped the Naval History and Heritage Command Detachment Boston ship restorers replace 2200 sheets of copper and the felt that is installed behind it. “It’s an incredible feeling to be a part of
the team to work on Constitution,” said Avi- ation Ordnanceman Hunter Sensign. “Every day I came to work and it really sinks in that I’m working on a ship that’s 219 years old.” As the tide in Boston Harbor turned and
began to rise, shipyard workers opened the valves in the caisson, the “fl oating gate” that has held back the harbor water and Dry Dock 1 fl ooded. It was the fi rst time the sea has touched Constitution’s hull in 26 months. It was a long day for the Naval His-
tory and Heritage Command Detachment Boston, Constitution’s Sailors, and the staff from the Portsmouth Naval Shipyard as the dry dock fl ooded and a team of Portsmouth Shipyard divers checked her hull. Consti- tution fi nally lifted from her keel blocks at about 9:45 p.m. At 11:15 p.m., after checks were com-
pleted, Constitution crossed the sill of the dry dock and into Boston Harbor. Constitution started her service in the
U.S. Navy with her launch Oct. 21, 1797. She was one of the six original frigates which began the new United States Navy and con-
struction was authorized by an act of Con- gress in 1794. She and sister frigates were designed by shipbuilder Joshua Humphreys. As the Navy’s capital ships, they were larger and more heavily armed than frigates that had come before her, Constitution and her sisters became formidable opponents on the high seas. Her keel was laid in Edmund Hartt’s Shipyard in Boston. She was built from the resilient Southern live oak from Georgia and her three masts were made from the strong white pine of Maine. Humphreys designed her hull at 22 inches thick at the waterline and to protect the hull, copper sheathing was added.
Undefeated in battle, she fought wars
on the high seas, from the Quasi War with France to the Barbary Wars and most nota- bly the War of 1812 against Great Britain. Her defi ning and most historic battle was with the British frigate HMS Guerriere, during which one of Constitution’s sailors noticed that some of the enemy’s cannon shot appeared to fall harmlessly off her hull. “Huzza! Her sides are made of iron!”, the sailor purportedly shouted - thus she earned her the nickname Old Ironsides. Constitution remains in service to her
country today, sharing the history and heri- tage of America’s Navy. The ship is expected to continue post-docking restoration work before re-opening to the public in early September.
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