North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

August 25, 2009 | David Green

seafood traditions

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“Like a hearty stew or marinade, something happens when individual ingredients come together and meld over time.” That original statement in Mariner’s Menu could not be truer today. Without the many volunteers who have become seafood experts over the years, the wonderful recipes contained in the book published by UNC Press would not have been possible. This brief article is a tribute to the Seafood Nutrition Leaders as the secret behind the scene. This photograph was taken in July 2009 and contains many of the volunteers who have unselfishly given their time and support of the Seafood Laboratory.

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One long time volunteer, Mary Dudley Price, is seen here working with Joyce Taylor to prepare some fresh yellowfin tuna in the Seafood Lab test kitchen. Mary Dudley continues to inspire us all to continue the work in the kitchen and to share stories as well as recipes among the volunteers. Mary Dudley says, “As long as I live I will be indebted to Joyce Taylor and her leadership at the lab for introducing me to the bounty of our coast and teaching me how to put it on my table in a wholesome and delicious fashion.” Thank you, Seafood Nutrition Leaders, for all that you do in support of the North Carolina seafood industry.

Contributed by David Green.

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