Nutrition Leaders: Vera Gaskins
Marrying a weekend angler in 1961 brought Vera Gaskins abruptly, but willingly, into the world of cooking seafood. A New Bern native, her husband, Walter, grew up by the water and fished every chance he got. He once even made the local paper Down East for reeling in two tarpon one year, as well as king mackerels and trout, his favorite.
Shrimp Curry
another fresh seafood idea When shopping for shrimp, look for those that are firm and not slippery. Bewareof shrimp that are bright pink or red. They have a “cooked” appearance due to not being properly…
Nutrition Leaders: Judy Blessing
Cod and canned tuna were about the only fish dishes on Judy Blessing’s menus before moving South. “Being from a Catholic family, I can remember eating fish every Friday,” recalls the Athol, Mass., native. “We only had cod with tartar sauce or tuna casserole. Nothing fancy.” Plus, she wasn’t allowed in the kitchen, either, except to do the dishes.
Baked Scallops
another fresh seafood idea In Greek mythology, the love goddess Aphrodite rose from the sea and was borne across the water on a scallop shell. The Roman goddess Venus was born from a scallop shell. Since…
Nutrition Leaders: Dolena “Dolly” Bell
The youngest of five Gillikins, Bell grew up on a farm eight miles east of Beaufort in a little community called “Bettie.” Back then, everybody worked. Her father and brothers worked the farm by day, then often her father fished at night to support the family. They raised hogs and chickens, butchering and curing them themselves as there were no refrigerators or freezers then, she recalls. On Saturdays, her mother took fresh vegetables to the Morehead City market. “Sunday was a free day. Sunday we went to church.”