Nutrition Leaders: Kay Holm

June 16, 2014 | Vanda Lewis

Squid. That was the first seafood ingredient Kay Holm was introduced to as the newest Nutrition Leader one day at the Seafood Lab in the early 1980s. “I looked at it and thought, ooooooh. But it was darned good!” says the long-time Merrimon resident. “We cleaned them. We fried them. Those things were buggers. But they were very, very good.” The group even served the recipe at Carteret County’s Strange Seafood Festival the following year, and she remembers people coming back for seconds....

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Crab Soup Deluxe

June 2, 2014 | Vanda Lewis

another fresh seafood idea Seafood soups — such as stews, chowders and bisques — offer a variety of delicious meals. They can look elegant, too, as many recipes call for ingredients such as clams in the...

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Nutrition Leaders: Martha Giles

May 19, 2014 | Vanda Lewis

"I don't really remember 'learning' to cook," Martha Giles says. "We just did it, I guess from helping Mother," back in her Chadbourne kitchen in Columbus County. "I do remember as a teenager baking on Saturday afternoons — homemade yeast rolls for hamburger buns for small family gatherings, lemon pies and cream puffs."...

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Steamed Snapper Fillets and Cilantro and White Wine Sauce

May 7, 2014 | Vanda Lewis

another fresh seafood idea Steaming offers one of the best preparation methods for accenting the natural taste of seafood. The delicate textures and pure flavors are enhanced because the seafood cooks in its own liquid. Steaming...

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Nutrition Leaders: Vera Gaskins

April 21, 2014 | Vanda Lewis

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....

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