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Co-Founders:CEO Daniel Gaines and CFO Maura Smith had a planning session with some feedback from another CEO from SCORE.Thanks Bob!
Sea Blue then enjoyed a yummy Cod sandwich at Captain Kidd.
Ahoy!

Throughout United States history there were many women who tended the lighthouses, some officially and others unofficially. In most cases very few of their acts of bravery, heroism and hardship were rarely written about unless the media happened to attach itself to the story. Such was the case with such famous lighthouse women as Abbie Burgess at Matinicus Rock Light in Maine; Ida Lewis at Lime Rock Light in Rhode Island; Kate Walker at Robbins Reef Light in New York; and Fannie Salter at Turkey Point Light in Maryland.
Please see the link below to learn more about the history of Woman, Keepers of the Light!
www.lighthousedigest.com/Digest/StoryPage.cfm?StoryKey=1253

Total Time:
1 hr 10 min

Prep:
20 min

Cook:
50 min

Yield:6 servings

Level:Intermediate

Ingredients
2 ounces salt pork, cut in chunks
3/4 pound all-purpose flour
3/4 pound sweet butter, plus 1/4 pound
4 cups chopped onion
1 1/2 cups chopped celery
1 pinch dry thyme
1 teaspoon celery seed
1 bay leaf
1 quart water
3 chef potatoes, peeled and diced
6 ounces clam base (recommended: Minors)
1 quart fresh chopped clams and their juice
1 quart light cream
1 teaspoon salt
1 teaspoon ground pepper
ADD CHECKED ITEMS TO GROCERY LIST

Directions
Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don’t stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Captain Parker’s Pub

January 6, 2016

PBS News Hour features local fisherman and Sea Blue Company friend Jamie Eldredge, who pulls up a dogfish on his fishing vessel Yellowbird out of Chatham.
We hope to see more local fish on the plate being served up this year. Stay tuned for SBC “Blue Plate Specials.”

The Elf on the Shelf is navigating Sea Blue Company to Christmas Island! Be back soon?

Christmas Island is an external territory of the Commonwealth of Australia. It has a population of 2,072 residents, who live mainly in settlements on the northern tip of the island, including Flying Fish Cove (also known as Kampong). The island was later named on Christmas Day (25 December) 1643 by Captain William Mynors, but only settled in the late 19th century. Elf says we will have a swell trip!

Topic highlights included:

• Water Resources
• Fisheries
• Blue Economy
• Marine Technology & Innovation
• Coastal Ecosystem Health & Restoration
• Climate Change & Sea Level Rise
• Preparing for Storms, Flooding & Extreme Weather
• Adaptation and Resilience
• Community Engagement and Collaboration

Led by the Waquoit Bay Reserve Coastal Training Program, the conference was a collaborative endeavor of a growing team of partner organizations including:

•  Woods Hole Sea Grant
• Center for Coastal Studies – Provincetown: Chase-Miller Policy Program
• Cape Cod Commission
• Cape Cod Chamber of Commerce
• Association to Preserve Cape Cod
• Three Bays Preservation
• Massachusetts Office of Coastal Zone Management
• Massachusetts Bays National Estuary Program
• Massachusetts Department of Environmental Protection
• Massachusetts Department of Conservation and Recreation
• National Oceanic and Atmospheric Administration
• Waquoit Bay Reserve Foundation
•  Waquoit Bay National Estuarine Research Reserve                                                                                                                                                   Next event: Climate Change Communication-A New Approach – 12/14/2016

The Cape Cod Commercial Fishermen’s Alliance engages our local fishing community in building lasting solutions to protect our ecosystem and the future of our fishing businesses.

Founded in 1991 by the local fishing fleet, we are now a nationally-recognized nonprofit organization and the leading voice for commercial fishermen on Cape Cod.

We believe that a healthy marine environment is essential to the success of Cape Cod’s fishing economy, and we know that better ways to manage our fisheries are needed to protect them. We are taking action now to make sure there will be future generations of fish and fishermen.