Posted on 06/21/2018 11:59:38 AM PDT by Oldeconomybuyer
VINALHAVEN, Me. - At 3:30 in the morning on a Friday in late May, the lobstermen ate breakfast. Outside, their boats bobbed in the labradorite water, lit only by the dull yellow of streetlamps across the bay. It was windy, too windy for fishing, but one by one the island’s fishermen showed up at the Surfside cafe anyway. Over pancakes and eggs, they grumbled about the season’s catch to date.
Some of the lobstermen said it was just too early in the season. Others feared that it was a sign of things to come. Since the early 1980s, climate change had warmed the Gulf of Maine’s cool waters to the ideal temperature for lobsters, which has helped grow Maine’s fishery fivefold to a half-billion-dollar industry, among the most valuable in the United States. But last year the state’s lobster landings dropped by 22 million pounds, to 111 million.
Now, scientists and some fishermen are worried that the waters might eventually warm too much for the lobsters, and are asking how much longer the boom can last.
“Climate change really helped us for the last 20 years,” said Dave Cousens, who stepped down as president of the Maine Lobstermen’s Association in March. But, he added, “Climate change is going to kill us, in probably the next 30.”
Scientists say a variety of factors have contributed to the boom, including overfishing of predators like cod and the lobstermen’s own conservation efforts. But without climate change, Maine’s lobster fishery would not be anywhere near as successful as it is today, said Richard A. Wahle, a professor at the University of Maine’s School of Marine Sciences.
(Excerpt) Read more at nytimes.com ...
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We need to know the price / pound to make sense of this (if there is any sense to be made)
“The Gulf of Maine has warmed faster than 99 percent of the world’s oceans for much of this century, driven by climate change in combination with natural variation.”
Well, then, how can they call it “global” warming? Clearly this warming, if real, has to be due to local conditions.
Many, if not most of “Maine” lobsters come from N.Y. Harbor which is considerably warmer than the gulf of Maine.
My wife and I ask ourselves why it tastes so good that we eat it on everything when we are in Maine. We have a seafood spot in Phoenix we like and have been to a dozen times and have never ordered lobster there.
The similar thing is what we consume in fried oysters, clams and the like when we go to the Outer Banks or Roanoke Island. It is like beef and chicken no longer exist.
We better hadn’t hear you get sick this summer. We probably won’t get back up there for a number of years — it was a special anniversary. (Maybe I can get one of our kids to move there — I’ll have to think on that.)
I looked into the tank at Red Lobster & while most sat just twirling their antennae, their claws shut with rubber bands, one lobster was actively trying to remove the bands by rubbing each claw on the other.
Should have had him for dinner, I would have gotten smarter.
;^)
Climate Change is god to these people.
Anybody that writes the word “ labradorite” in a story is a dick.
“This is typical. X happens, it’s golbal warming; the opposite happens, it’s global warming. Nothing falsifies gw.”
It’s god, it’s a deity. They attribute any and everything to it as it it is a deity.
Stop making stuff up. Democrats do that.
No one takes lobsters from NY harbor.
Some pots get dropped in Long Island Sound near the East River entry to NY. And there are some deep lobsters off NY Bight then found north and east from there.
The "lobster harvest" from NY harbor doesn't exist.
So far climate change is cause for everything except a cure for cancer.
Notify Dr. Jordan Peterson, stat!
Probably due to migrations of the Labrador Current.
You are the sweetest person!
Of course, lobster tastes so special in Maine because Maine has the best lobsters in the world. And on St. George’s Peninsula, they comes right up out of the bay and on your plate within a half hour. Some excellent cole slaw, some chips and you are set. We have friends in Maryland so we always have fresh crabs when we visit. America is an amazing place!
I have friends in Arizona. She’s a foodie and loves the Mexican food served down there; I’m sure you have plenty of wonderful restaurants. Hope some day to visit that part of the country.
A funny issue is we are from Kansas City and only moved here six years ago as we neared retirement. In Kansas City, steakhouses and barbecue joints are religious sites.
In Phoenix, we get stringy cattle out of western feed lots and like the produce, it is dried out and not up to our standards. I found a custom meat shop that gets their prime and choice grades shipped in from Omaha Beef every week. It is about the only way I can survive. It is possible to get some fair trout and salmon and we are at that point in life where we have to eat what we should instead of what we want.
Kansas City also had some good Italian joints and that is really a thing of the past for us. (Bagulia’s Italian Sausage comes to mind for those in the know)
Next time we try Maine we will head east from Georgetown and Kennebec and try your area. There are so many wonderful towns and small harbors.
Sorry about “double posts”
Not sure how that happened. I only clicked once....
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Grain fed cattle are an unhealthy abomination that is destroying the health of the masses!
Cattle normally eat green grasses if they can find them.
Grain can be a supplement but what I was getting at is the cattle in feedlots never lived a “normal life”. They are fed only grains, which is not good for them, pumped up with antibiotics, whether or not they need them(Resistant bacterial, anyone?), stand in their own feces all their life and, more and more, given steroids to “beef them up” and artificially inseminated.(even sex is denied them)
None of this is done on our farm.
I’m no PETA member but one thing I can agree with them is allowing the animals I own as good a life as possible. Our cattle have a 580 acre farm to roam(well, a large part of it) with cattle ponds to drink and bath in, plenty of grass to forage during the summer and hay enough to get them though the winter.
One caveat: When we select a calf to put up in the freezer, it is put in a stall in our stables to fatten it up. It is fed grain and hay for a short period then slaughtered.
Up until then it has the free range of the pastures like the rest of the herd.
We believe this is practicing “good stewardship” as per the Bible. Our cows had a good life up and until the day they are killed or sold.
“Probably due to migrations of the Labrador Current.”
Now, there’s a piece of knowledge I didn’t have.
I presume the Labrador Current migrates in reaction to some mean-spirited, capitalist thing Americans do.
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