Growing Tomorrow: A Farm-to-Table Journey in Photos and Recipes: Behind the Scenes with 18 Extraordinary Sustainable Farmers Who Are Changing the Way We Eat by Forrest Pritchard

Growing Tomorrow: A Farm-to-Table Journey in Photos and Recipes: Behind the Scenes with 18 Extraordinary Sustainable Farmers Who Are Changing the Way We Eat by Forrest Pritchard

Author:Forrest Pritchard [Pritchard, Forrest]
Language: eng
Format: azw3, pdf
ISBN: 9781615192854
Publisher: The Experiment
Published: 2015-11-26T16:00:00+00:00


Nick’s Fishing Wisdom

“My dad worked at the post office, so he thought this lifestyle is crazy.” Nick smiles. “On my end, I love the open water, the camaraderie, so I’d never want to work indoors. But every once in a while I think, ‘A steady paycheck? Benefits? A predictable schedule?’ Yeah, I can see his side of things, too.”

We’re past the harbor now, and the shore lights recede into the distance. He leans hard against the throttle, and twin wakes of foam purl behind the stern, frothy white against the glinting waves. The Lost is headed seven miles out, and making good time. It’s not long before the shoreline is lost from sight, and it occurs to me that I’m suddenly dependent on the fisherman for my safe return, the coast too far away now to swim. That is, if I even knew the direction. Nick, however, doesn’t bother to glance at the map.

“Yeah, you could say we’re local,” he chuckles. “Fitzy grew up in Chatham; I’m from Orleans, live in Brewster now. It’s all right here, on the elbow.” He raises an arm, mimicking the shape of the Cape. “I went to Framingham State, got a degree in business. Even as recently as then, I could make enough money cod fishing that I could take the winters off and go back to school. I learned most of what I know from an older fisherman, going out to sea with him whenever I was between semesters. But these days, there’s only one, maybe two guys fishing cod, and the only reason they make any money is the price is sky-high.”

He yells to Fitzy over the roar of the diesel. “Hey! Anybody catching brown fish these days?”

Fitzy ponders the question. “Maybe Grayson? Mitchell?”

Nick nods. “Exactly. Maybe two guys. It all fell apart hard, I’m talking just one, maybe two years ago. For decades, scientists told us the fishery was on the verge of collapse, but guys kept saying, ‘No, no, there’s fish over here, there’s fish over there. We’ve got plenty of fish.’ Now?” He glances my way. “They reduced the quota by seventy percent this year. But you know what? They could have raised it by two hundred percent. It doesn’t matter . . . there’s no codfish out here. Most of the cod at restaurants and groceries? It’s imported from Iceland and Norway now.”



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