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Ocrafolk Festival a Delight for All

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July 2013
By Connie Leinbach

Ocracoke Festival or­ganizers were happy when Tropical Storm Andrea skirted Ocracoke after a drenching Thurs­day leaving sunny weekend weather in its wake. “It was a great weekend,” said festi­val director David Tweedie, who also is the fiddler for Molasses Creek, festival hosts, about for the June 7 to 9 event. “We lucked out.” Although Andrea did cause some ferry suspensions Fri­day, Tweedie thought that attendance, while good, may have been down by about 20 percent from previous years. “But an amazing number of people did manage to get here,” he said.

Under the umbrella of nonprofit Ocracoke Alive, the festival is a music, art and storytelling event featuring musicians and artisans most­ly from North Carolina. It has been a free festival, but over the winter festival organiz­ers developed new ways to generate revenues to pay for the costs of performers, pro­duction and expansion this 13th year. Last year, the fes­tival sold souvenir buttons, and this year the two types of buttons were called “admis­sion” buttons, but were vol­untary.

“The buttons provide an easy means of folks attend­ing to support it and keep the festival healthy,” Tweedie explained.

This was one of several changes the festival made this year to help make it more financially stable. An­other new aspect to the fes­tival this year was the Friday Night Feed being catered by the Pony Island Restaurant and festival-goers paying for it. In prior years, the Friday night event was a communi­ty potluck followed by an art auction.

This year, the art auction was held in the newly reno­vated Berkley Manor and was organized by islander Dolores Gilbert, who focused the auction on Ocracoke and Outer Banks artists. Though the final numbers are not in, Tweedie said the auction this year doubled the revenues of the past two years.

Another new addi­tion was the Paddy’s Holler Beer Garden in the front yard of Natural Selections with beer and wine selections by Zillie’s Island Pantry.

After the day-long concerts at the vari­ous stages at Books to be Red and Howard Street, concerts were held in Com­munity Square, the Commu­nity Store, the Community Center, Deepwater Theater and in Ocracoke Coffee, which had a late-evening singer-songwriter circle.

New additions this year was Alberti Flea Circus at the Kids Stage by Jim Alberti, and the Paperhand Puppets of Saxapahaw, who paraded their larger-than-life pup­pets two times through the festival grounds while in­cluding many festival-goers.

The artisans overall were pleased with the festival.

“I had expected the crowds and sales to be down but I had a good show,” said oil painter Lena Ennis. “There were not as many people, but they were enjoy­ing themselves.”

Christy Eubanks, a potter, admitted that she’d had her doubts about the weather while on the pitching ferry ride.

“But it ended up being a beautiful weekend,” she said. “I’m sure many people got scared off by the storm.”

When the Friday ferries from Swan Quarter got can­celed, Mary Jo and Dean from Greenville (who de­clined to give their last name) were undeterred and drove around to the Hatteras Ferry.

“Everyone is so friendly,” Mary Jo said. “We like the intimacy of this festival be­cause we can see the groups.”

“I love the spirit of the people and the talent,” said Ginger Candelora of Kitty Hawk, who was part of a group of several Kitty Hawk residents recruited by fellow Kitty Hawker Beverly Cham­bers to attend.

“My friends bring their friends,” Chambers ex­plained, noting she has at­tended the festival for 12 years. “We’ve gone to other places to see other groups, but we think the best talent is right here on Ocracoke. It’s the event of the year for us.”

Jeanne Jolly, a singer-songwriter who packed the Live Oak Stage at Books to be Red, performed at the festi­val for the first time and was charmed by the island and the appreciative audience. “It’s the kind of crowd that listens to the music and the lyrics,” she said. “I’ve never had an audience like this. It’s one-of-a-kind.”

Pat and Jack Eichmann of Kitty Hawk had their own special seat on their golf cart which Pat needed to use due to recent hip sur­gery. “There’s just a relaxed casualness here,” Pat said about Ocracoke, noting that she was happy to find wood carvers Vic and Ellen Berg from whom they commissioned a spe­cial piece while at the festival, then learned that the Bergs live in Kitty Hawk, too.

“The people are wonderful,” she con­tinued, “the locals, the performers….”

Her words were echoed by others about the specialness many feel about Ocracoke.

“This is a unique, beauti­ful place,” said Candelora.”

A Trip to Portsmouth Island with the Austins: More Than Just a Boat Ride

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July 2013
By Pat Garber

Off the coast of east­ern North Caro­lina lies the re­mote island of Portsmouth, renowned for birds, sea­shells, and history. Acces­sible only by boat, Ports­mouth Island is part of the Cape Lookout National Seashore. Beautiful ocean beaches and soundside marshes stretch its -mile length, with excellent fish­ing and beachcombing for those who visit. Portsmouth is not just, however, an un­developed seashore. At its northern end, not far from the island of Ocracoke, stands what is left of a once vibrant and important port. Big sailing ships once stopped there on their way to and from the mainland for lightering-unloading ballast and supplies so as to navigate the shallow wa­ters to the west. The town slowly failed, however. Its residents moved away, and the National Park Service took over the island. Now a ghost town, the village is maintained as a cultural re­source, with a visitors cen­ter as well as public access to the old church, the Life­saving Station, and several of the old homes.

There is no ferry service to the northern end where the village lies, but two brothers, Rudy and Donald Austin, carry passengers from Ocracoke to Ports­mouth on a regular basis. They captain two 24’ Caroli­na skiffs, each of which can carry up to 15 people. The ride to Portsmouth takes about 15 to 20 minutes, but it is much more than just a boat ride. The Austins, who grew up on Ocracoke, are a wealth of information about all things related to the is­lands, and they are more than happy to share their knowledge. Their sharing is not a planned speech; rath­er an informal conversa­tion as topics come up and visitors ask questions. Born storytellers, they entertain their guests with wit as well as knowledge.

In an interview, Rudy, the elder brother, explains that their father, Junius Austin, had begun the business year ago. He had, for twenty years, been the caretaker of the Portsmouth Lifesaving Station, used as a hunting and fishing club after it closed. He some­times took people to Ports­mouth in his skiff, but after the Park Service took over Cape Lookout in 1976, in­terest in visiting the island increased and his business prospered. After Junius died, Rudy and Donald be­gan doing the boat trips, sometimes with help from Rudy’s son, Wade. Now they run the boats seven days a week, weather permitting, in the summer season and on demand at other times. “I’m not going over in any thunder squalls!” Rudy said emphatically. They also take out school and church groups, sometimes using both boats. At the end of December each year they transport assorted bird watchers to the island for the annual Christmas bird count, a nation-wide citizen-science bird moni­toring project. “They’re an interesting group,” says Rudy. “Some come from as far away as Michigan!” Ev­ery other year the brothers ferry people across for the Portsmouth Homecoming, sponsored by the “Friends of Portsmouth.” A lot of people go, including the descendants of the resi­dents who once lived there. “It’s a great way to encour­age young people to get in­volved,” Rudy muses.

As the boat leaves Silver Lake Harbor, the captain might mention that the harbor, then known as the “Creek,” was shallow and non-navigable before the U.S. Navy dredged it out for its ships in World War II. He might follow up by describing what happened when the War came to the Outer Banks, with German submarine attacking mer­chant ships in plain sight of the islanders.

Then he’ll point out Hog Shoal, alive at low tide with a variety of water birds. He may steer the boat close to Beacon Island, famous for the number of brown pelicans, terns, and other sea birds that nest there each spring. Beacon Island is itself rich with history, having been the site of the Civil War fort, Fort Oc­racoke, which was burned by federal troops in 1861. Erosion from storms has eaten away at the island, and it is now the focus of a joint project by the North Carolina Coastal Federa­tion and the Audubon Soci­ety, which are using oyster shells to build a protective reef around it. Rudy has high praise for the work of the NCCF, particularly its president, Todd Miller, in working to preserve and re­store this important nesting site.

In the distance can be seen what is left of Shell Castle, once a significant is­land in itself. Wharves and warehouses, used by the ships that passed through Ocracoke Inlet, lined its shores, and before the Oc­racoke Light was built, there was a wooden light­house there. The island, which built up around a huge oyster reef, has al­most disappeared. “Things change,” muses Rudy. “Ev­erything changes.”

The boat ride may in­clude a swing by Ocracoke’s South Point, with a chance to see Blackbeard the pi­rate’s hideout, Springer’s Point, and Teaches Hole, where he anchored his ship. Whatever route it takes, the ride is sure to be interest­ing and informative. “We try to educate the people on birds, turtles, dolphins, shells, whatever they want to know.”

Approaching Ports­mouth, the boat slows to navigate the shallow and winding channel. The stee­ple of the church is visible in the distance, as well as Haulover Dock, now under repair by the Park Service. The captain hands out maps and directions to guide visi­tors to the beach and the village, with instructions to be back in a little more than three hours. For those who want to go to the beach, Rudy says with a laugh, “I tell them walk to the ocean and turn left. If you turn right, we may not see you again for days!”

To take the ride to Ports­mouth Island, book ahead and then come to the dock behind the Ocracoke Wa­terman’s Exhibit, next to the Community Store in the heart of the village. The round trip ride to Ports­mouth costs $20 per person, and the entire excursion lasts four hours. Be sure to bring bug spray and water if the weather is warm, and be prepared for a memo­rable, rewarding adventure.

 

Beachcombing on Ocracoke and Portsmouth Islands

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Beachcombing on Ocracoke and Portsmouth Islands

by Pat Garber
(June 2013)
Legend has it that Black¬beard the Pirate buried his treasure on the island of Ocracoke, and every once in a while some enthusiastic believer goes treasure hunting for a stash of gold. He’s not likely to find buried gold, but there is most definitely treasure to be found on these barrier islands. The beaches of Ocracoke and Portsmouth Islands are often littered with interesting shells and other sea life, driftwood, and odd flotsam-all gifts to the person who may find them.
The objects that litter the beaches of the Atlantic Ocean and Pamlico Sound are usu¬ally washed up by the tide and waves. They may come from a few feet out from the shore or from hundreds of miles away. They may be relatively new or thousands of years old. They may be naturally occurring, or include such man-made items as sea glass, pieces of old shipwrecks, or even a note in a bottle, washed up on the beach from far away.
The best time to go beach¬combing is at low tide, when the water has receded and the broadest stretch of beach is accessible. Use a tide chart, of¬ten found in local newspapers, to learn when low tide is. The tides are lowest when there is a full or new moon. Early morning is also a good time to go, before other folks get out and pick up the prize shells. Shelling is especially good after a storm or hurricane, especially if the wind was blowing from the east.
Among the many kinds of shells, or mollusks, seen on the ocean beaches of Ocracoke and Portsmouth are calico scal¬lops, lightening and channeled whelks, American cockles, Atlantic surf clams, and common jingle shells. Some of the favor¬ite finds include moonshells, olive shells, American augers, and several species of wentletraps. Sawtooth pens, their shells so thin and fragile that you can almost see through them, can occasionally be found whole, and sometimes a stretch of beach will reveal dozens of tiny, colorful coquina shells. Scotch bonnets, the state shell of North Carolina, can often be found, and a lucky beachcomber might come across a prized emperor or queen helmet. Not too long ago one fortunate beachcomber found the paper-thin shell of a paper nautilus, a relative of the octopus, pushed by storm waves from its home in the deep sea.
Make sure that the shell you pick up is unoccupied be¬fore you take it home. Hermit crabs often use moonshells and whelk shells as mobile homes. They are not the kind that can be purchased in gift shops, and if you take them home they will soon die.
Most people search for perfect shells, but some of the most interesting ones are of¬ten battered and broken. Oyster shells come in all kinds of sizes, shapes and colors that may appeal to an artistic eye for use in jewelry-making or wind chimes.
Also of interest are the re¬mains of other sea creatures; the carapace, for example, of blue, calico, or horseshoe crabs, or the egg cases of whelks or skates. Several kinds of sea stars (often called starfish), sometimes wash up on the beaches in multitudes after storms and can be dried for dis-play. The southern end of Ocracoke, known as “South Point” is a good place to find sand dollars, a kind of echinoid with a lovely five-petal design which bleaches white when dry. The lucky beachcomber might happen upon that rare find, a perfectly coiled and dried sea horse, carried ashore from the Gulf Stream.
Occasionally the remains of a sea turtle or a great whale will wash ashore. As fascinating as it is to see them, do not take them with you. It is against the law to possess parts from endangered species, and there is a stiff fine for having them in your possession.
The beaches at Portsmouth Island, part of the Cape Lookout National Seashore, provides especially good opportunities for shelling, as they are less often visited by beachcombers. To get to Portsmouth you have to take a boat ride from Ocracoke and walk to the beach, or you can take your 4-wheel-drive vehicle on a ferry from Atlantic and drive north along the ocean shore. It is worth the trip, as people often return with bucketfuls of whelks and other desirable shells.
Jane Chestnut is one of Ocracoke’s most ardent shell collectors. A resident of the island for fifteen years now, she began coming to Ocracoke when just a child, picking up shells and other items she found. She learned to love beachcombing with her grandmother and her mother, who often left their home in Rocky Mount to vacation at Atlantic Beach.
Jane and her husband often go shelling on the Ocracoke beach, and when possible take a boat to Portsmouth Island. Jane makes jewelry using her shell treasures and sells it at Ride the Wind, her and husband’s surf shop. Not only does she use the shells themselves, she uses molding compounds to make molds of the shells and fashions silver casts of the originals. She also uses the shells in other designs, including a spectacular glass covered coffee table that contains intricate designs, all fashioned out of shells she has found. She makes mirrors bordered with scallop shells and Christmas ornaments from sand dollars and white scallop shells.
Some of Jane’s favorites include helmet shells, tulip shells, wentletraps, and bittersweets. Once she found a real treasure, a dried sea horse, at the beach near the Pony Pens, and after one storm her husband found a 14” horse conch. Atlantic carrier shells, whose middles contain a gooey substance to which other bits of shell cling, are also some of her favorites.
The treasures that can be discovered walking the beach¬es of North Carolina’s Outer Banks are endless, but if you really want to enjoy them, take the time to learn the natural history of the creatures who left them behind. The Ocracoke Preservation Museum has on display an extensive shell collection, donated by Ruth Cochran’s family, with interesting bits of information about each mollusk. Or you can read more about them in any of a number of books on Atlantic seashores. Behind each shell, each piece of flotsam, each skeletal remain, is a story, and these stories are the real treasures to be found on the beaches of Ocracoke and Portsmouth Islands.

Foreign dignitaries humbled by Annual British Cemetery Ceremony

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At the British Cemetery grave site, Ocracoke. From left, Commander Billy Mitchell, USCG; Lt. Jason Rochester, USCG Chaplin; Commander Ian Atkins, British Royal Naval assistant attache; Commander Karrie Trebbe, USCG; Commander David Trudeau, Canadian Naval attache; and Richard Eagles of Florida.

June 2013
by Connie Leinbach

Canadian Naval At­taché Commander David Trudeau was humbled by the an­nual British Cemetery Me­morial Service May 10 on Ocracoke. The ceremony honors the four seamen whose bodies were washed ashore here in 1942 and in­terred on land that is now property of Great Britain’s War Graves Commission and maintained by the U.S. Coast Guard. A ceremony to honor those interred in Buxton was held the day before.

Trudeau explained that the Battle of the Atlantic is remembered every first Sunday in May in Cana­da, and that the convoy in which the HMT Bedfor­shire was torpedoed off Cape Lookout on May 11, 1942, was crucial to the war effort.

“I’ve been in Washing­ton, D.C., for a year now and I’m in awe of how the American population hon­ors and pays tribute to your military,” he said. “It’s not like that all over the world. I’m humbled at your pay­ing tribute to these foreign soldiers.”

Trudeau’s remarks were echoed by Commander Ian Atkins, British Royal Naval Assistant Attaché, also in Washington, D.C. “You were our allies then as you are now continuing our fight against tyranny,” Atkins told the assembly of about 100 people. “We will never forget you. Our friends died out there (in the sea) and now rest here among friends.”

Early in 1942, the ocean off the eastern seaboard was a vital shipping lane ferrying supplies to the British Navy. German U-boats parked themselves off shore and took aim and sank nearly 400 largely unarmed and unescorted merchant vessels. Unpre­pared for war, the United States accepted the services of the British Royal Navy to patrol against German submarines. The British had conscripted a number of their country’s commer­cial fishing trawlers and pressed them into patrol service during the war. The HMT Bedfordshire was one of these vessels assigned to patrol the North Carolina coast.

Staging for the British Royal Navy took place in Canada, and the six years of action off the coast here is called the Battle of the Atlantic. Without those WWII convoys—bringing food and materiel to the troops all over the globe— the Allies would not have prevailed, both Atkins and Trudeau said.

These patrol groups took more casualties than the regular Navy, added Richard Eagles of South Florida, after the ceremony. He traveled to Ocracoke and Buxton especially to witness the ceremonies in honor of his 90-year-old uncle Jeffery Palmer, who had been part of the patrol service.

These convoy men called themselves “Harry Tate’s Navy,” Eagles said, in honor of a British comedian at the time. “They also were called ‘Churchill’s Pirates,’“ he continued, as he displayed a lapel badge only awarded to men in the Royal Navy Patrol Service. “It’s impor­tant to them that someone be here,” he said about his visit.

Of the four bodies washed ashore following the submarine attack, two are known: Ordinary Teleg­raphist Second Class Stan­ley Craig and Sub-Lieuten­ant Thomas Cunningham are two of the known bur­ied in the plot donated by the Williams and Teeter families. The other two are unknown.

“I’m always in awe of what took place here and up along the coast,” said Commander James “Billy” Mitchell, head of the U.S. Coast Guard Sector North Carolina Response Depart­ment. “Today we remem­ber the acts of those put in harm’s way.”

Atkins noted that this and the one in Buxton are the only WWII British cem­eteries in the United States. The ceremony takes place under the auspices of the Graveyard of the Atlantic Museum, who organizes a special committee com­posed of members of the U.S. Coast Guard and com­munity volunteers.

“The first service was held when the men were buried and it has been held every year since,” noted Janey Jacoby, who is the Ocracoke volunteer for the event.

Among those partici­pating were the U.S. Coast Guard Pipe Band, Oc­racoke’s Boy Scout Troup #290; Ocracoke School students Casey Tolson, Di­ana Perez, Miguel Monter and Jordy Jenkins; Kalmon Gancsos of the U.S. Coast Guard Auxiliary; the U.S. Coast Guard Honor Guard ; Daniel Couch, president of the Friends of the Grave­yard of the Atlantic Mu­seum; and Johnnie Baum, of Hatteras, who recited an original poem about the fallen.

Health and Wellness: Angie’s Gym

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Angie Todd in front of Angie's Gym Health and wellness photo June 2013
Angie Todd in front of Angie’s Gym.

 June 2013
By TL Grace West

Do you have a fitness story? Why not be­gin or continue one while on Ocracoke? Many people I talked with who are enjoying the new gym on Ocracoke were motivated to­ward fitness for weight loss. And also for the pure joy of being active, and healthy: It’s the best preventive medicine I know. One woman said, “Don’t tell anyone, but I actually enjoy exercising now!”

Angie loves to tell her fitness story which began about nine years ago. When looking at some old pictures she couldn’t believe that overweight person real­ly was her. Now, a moth­er of a 6-year-old, she is not only fit, but also has a beautiful state-of-the-art gym in her backyard to share with her com­munity and Ocracoke guests. How did she do it?

Angie was inspired by Chalene Johnson, the creator of a pro­gram called “turbo jam” and decided to order her workout video. “Cha­lene changed my life,” she said. Angie started working out on her own, then asked a friend to join her, and after awhile a small group emerged and the momentum was in full swing.

Angie pursued her in­structor’s certification four years ago and began classes in different community spac­es: the fire hall, the school gym, the community center. Slowly the dream of having a fitness center grew into what you will find now on 141 Sand Dollar Rd. ready for its first full summer sea­son. Angie came to the is­land unaware of this mission. She worked at restaurants, as many of us do who first fall in love with the island, and de­cided to stay. Next, she worked in social services for the county until it was time for a change. Her practice, discipline and belief in the value of fitness guided her as she built her dream. Angie has numerous fitness Instructor certifica­tions and stays current with regular continuing education classes.

I enjoyed talking with high school students, elders and all ages in between who frequent Angie’s Gym to work out with the machines, weights and/or take classes. After a PiYo (Pilates yoga fusion) class, I talked with a man from Virginia Beach who said the class was “very challenging. I encourage ev­eryone, especially men to give it a try, it’s a great way to build both strength and flexibility.” Two very happy young women, a bit red-faced, came out of class saying, “The whole rest of the day will be better because of getting such a complete workout.” Ingeborg Frye, resident of the island, loves to come and workout with her daughters.   “It’s a great and healthy way to share time with family,” she said.

Angie makes it easy to come for a day, week, month, three months, six months or year with reasonable membership rates. Two of my new Spanish friends who I’ve gotten to know through the community 1:1 teaching Eng­lish/Spanish program were talking as they jogged on the treadmills side by side. They work out together several times a week.

Melissa Garrish Sharber, who re­cently ran the 5/10k race on the island, said, “I love the turbo kick class.” Leslie Lanier owner of Books to be Red said, “The name of the magic pill to lose weight is ex­ercise. If I can do it, you can too.” An older cou­ple dedicated to fitness used to travel to Frisco to work out in the gym there, and are delighted with Angie’s Gym right here on our island.

Amy Hilton owner of Deep Blue Day Spa and “Yoga with Amy” yoga said,  “Angie’s Gym is a dream come true. I love teaching yoga there: The class room has mirrors, is always spot­lessly clean, full of light and spacious.”

I teach tai chi/ chi gong classes and second Amy’s words. Henry Schliff teaches a gentle yoga class and says, “The quiet peaceful­ness of the space is conducive to deep relaxation.”

Angie is available to guide your per­sonal workout programs, and is a friendly presence to help you begin where ever you are and celebrate with you while you travel your road of fitness.  One of her favorite quotes from Louise Hay is: “There is enough for everybody and we bless and prosper each other.”

She shared some of her future plans for the gym including a sauna open­ing soon; group weight-lift­ing classes, rowing class, Insanity, and TRX: suspen­sion training. Group classes that Angie teaches (Pilates/ yoga, aerobics, hip-hop and strength) are included in your membership.

There are additional small fees for other classes (Amy’s yoga, Grace’s tai chi, and Henry’s gentle yoga). See the whole schedule on the gym bulle­tin board or on line: http:// angies-gym.com; or call 252-928-2496; 252-928-2496. The gym is open Monday to Friday 6 a.m. to 9 p.m; Saturday 8 a.m. to 9 p.m.; Sun. 8 a.m. to noon. See you at Angie’s Gym for your health and wellness.

TL Grace West loves to both ex­ercise and relax. After a good workout you can experience her warm water massage therapy. http://www.floatwithgrace.com  Health and Wellness: Angie’s Gym

 

 

From Henry’s Kitchen: Shrimp and shrimp tacos

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June 2013
By Henry Schliff

Since people in the United States con­sume more shrimp than any other kind of sea­food and be­cause Ocracoke is blessed with some of the best tast­ing wild shrimp to be found anywhere in the world, I thought some basic information about shrimp would be helpful for our readers along with a deli­cious informal way to pre­pare them.

Farm raised vs. wild shrimp
Ninety percent of the shrimp consumed in the United States is imported and farm-raised. Farming technology has improved dramatically in recent years, and though carefully controlled farm-raised shrimp can be very good and healthful there is very little regulation of overseas pro­ducers.   In addition, very lit­tle inspection of imports is done by the FDA (about 2 percent) and with so little oversight a great deal of contamina­tion has been discovered (numerous cancer-causing agents and salmonella bac­teria).

Many foreign shrimp farms rely on antibiotics and pesticides to deal with parasites and diseases in their overcrowded shrimp pools and the resulting tox­icity can be so high that the state of Alabama, which does its own inspection, re­jects 50 percent of imported shrimp due to contamina­tion.   So much toxicity has been found in Vietnamese shrimp that Japan and the European Union inspect all of it.  Clearly something has to been done, but in the mean­time, it is a good idea buy farm-raised shrimp from a seafood market that you can trust and knows how it was raised. The remaining 10 percent of shrimp that is con­sumed in the U.S. is wild caught. Unlike overseas there is a good deal of in­spection in this country, but even so, it is a good idea to always buy from a seafood purveyor that you know you can trust. Wild shrimp are much sweeter and more flavorful than farm-raised due to their feeding on seaweed and crustaceans. They also have thicker shells and firmer meat due to their ability to swim.

How to buy and store
Because shrimp is highly perishable, most shrimp at the market has been previ­ously frozen. A good mar­ket will defrost it slowly under refrigeration and turn it over quickly before it has time to spoil. Only purchase shrimp that has a salty aroma and never any hint of ammonia, which in­dicates spoilage. Always cook the shrimp you buy within 24 hours of pur­chase, and keep it wrapped in thick plastic buried in ice in a covered container in the refrigerator until cook­ing. If you buy fresh shrimp for later use, freeze it as soon as possible immersed in water in a covered con­tainer (heads off with shells intact). Never refreeze pre­viously frozen shrimp. It’s best to use frozen shrimp within one month of freez­ing and always defrost it under refrigeration or in ice water.

How to boil, shell, and devein
Boil only shrimp that has its shell intact. Use one quart of water and 2 Tbs. of salt for each pound of shrimp. In a large pot bring the salted water to a boil over high heat. Add the shrimp and cover the pot. Return the water to the boil over high heat. When it reaches the boil uncover the pot and cook the shrimp until they curl and turn pink. I have found that medium shrimp, af­ter returning to the boil, cook in about 2 minutes and larger shrimp 3  to 4 minutes. Drain the shrimp immediately in a colander and rinse with cold water. Let the shrimp cool in ice water. Peel each shrimp by grasping the shrimp on the underside with both hands near the head and push the shell out on both sides with your thumbs un­til it loosens. Continue the process down to the tail. Turn the shrimp over and lift off the shell starting at the head and work down to the tail. Keep the shelled shrimp in ice water as you continue the process with the remaining shrimp. To devein a shrimp make a shallow cut down the back of the shrimp starting at the head and working down to the tail with a sharp paring knife. Rinse the vein away under cold running water.

Shrimp Tacos (serves 4)
1¼ lbs. cooked, peeled, and deveined shrimp, cut into bite size pieces
Eight  8-inch flour tortillas
½ of a small cabbage, cored and coarsely shredded with a sharp knife
Sour cream
Mango salsa (see recipe below)
Sriracha Hot Chili Sauce (can be purchased at Tai Moon) or your favorite bottled hot sauce

Mango Salsa
4 medium- size ripe man­gos, peeled, pitted, and cut into small pieces (about 3 ½ cups)
2 Tbs. fresh lime juice
2 Tbs. finely chopped cilan­tro leaves
1 jalapeno, seeds and veins removed, finely chopped
Mix together all ingredients in a small bowl

How to serve
Place all ingredients on a side table for each person to make his or her own tacos. To make one shrimp taco start by wrapping a tortilla in a clean towel and warming it in a microwave for 10 sec­onds. Place the warm tortilla on a plate and place some shrimp in the middle. Spoon some mango salsa over the shrimp. Sprinkle on some shredded cabbage and then spoon on some sour cream. Add Sriracha sauce to taste. Wrap the tortilla around the filling and enjoy.

Henry Schliff has been the chef of a French, Italian and Mexican restaurant, and was most recently the owner of the Orange Blossom Bakery in Buxton. He is the author of two cookbooks.

Spotted on Ocracoke: Whose burrow this is I think I know

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Ghost Crab Burrow Photo by P. Vankevich

June 213
Text and Photo by Peter Vankevich

If you spend any amount of time walking on the beach of Ocracoke, you will have no doubt noticed holes of various dimen­sions. You may also well observe that there may be piles of sand around them and distinct animal tracks. The strong likeli­hood is that you are looking at a burrow of an Atlan­tic Ghost Crab (Ocypode quadrata).

Ghost crabs are fascinating creatures. The name derives from their pale color and crepuscular and nocturnal activity as well as their stealthy abil­ity to disappear from the beach in a flash – their Lat­in name Ocypode means “swift-footed.” These crabs are primarily terrestrial and they need just a bit of water to keep hydrated. As the sun sets, you may see them scurry to the water and wait for a wave to cover them and then rush back to the dunes. They also lay their eggs in the water.

So about those holes. Ghost crabs dig burrows in the sand and use them for many useful functions. If you walk the beach in the evening and start to ap­proach one or more, you may see them warily start to observe you. At this point, in their eyes you are a predator and once you violate their comfort dis­tance, they will quickly seek safety by disappearing into a burrow.

Natural preda­tors that may drive them underground include gulls, shorebirds, mink, and rac­coons; and yes, we are see­ing raccoons on Ocracoke these days. The burrows also provide shelter from the sun and the crabs will sometimes plug the top with sand to keep out the heat or the cold. They also use them to hibernate dur­ing the winter. There seems to be a general trend that smaller ghost crabs tend to burrow closer to the water and the larger one up in the dunes. Observe the holes and see if the larger ones are more likely to be farther away from the water.

If you are considering digging up a burrow to see a ghost crab, you might want to think about the classic Louis Sachar novel “Holes” that was made into a pretty good movie. The story line is kids who have been in trouble are sent to a reform school misnamed as Camp Green Lake where they are handed shovels to dig holes all day long and to report anything unusual they may find. I don’t be­lieve in spoilers so I would encourage you to read the book or check out the mov­ie if you haven’t already done so to see why they do this.

I mention these literary diggings because ghost crab burrows can be up to 4 feet long and contain extra shafts. You are far better off to take a post dinner or pre­dawn visit to the beach if you want to see ghost crabs. In preparation, scout out a location on the beach or in the dunes where you see lots of holes. You will find it’s worth the effort.

Comments or suggestions for a future Spotted on Ocracoke article , feel free to contact me: petevankevich@gmail.com.

GhostCrab_PS IMG_6958[1]
Ghost Crab Photo by P. Vankevich

A Blessed Life, Growing up on Ocracoke Island by Della Gaskill

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June 2013

A Blessed life book cover
Della Gaskill

Della Gaskill, one of Ocracoke’s wise and wonderful older residents has written and just released her first book, ”A Blessed Life, Growing Up on Ocracoke Island”. She will be at Books to be Red on Thursday after­noon, June 20th at 2:30 to tell stories and sign copies of her book. Below is her introduction to her book of memories. It will be on sale starting in June at Books to be Red and many other island shops. It is fasci­nating reading, as she re­counts among many events, her life as a child during WWII and living through the devastating Hurricane of ’44. This book is a great journey through a time be­fore all the modern conve­niences were available on the island. The photos will tell their own stories of the hardships and the joys of island people, recapturing a time often lost.

Ocracoke, just fifteen miles long, is the Pearl in the Atlantic Ocean, given to us by God to enjoy. It is such a peaceful place. The peo­ple are friendly, kind and caring. My name is Della Gaskill, and I was born right here on Ocracoke, in the old home place near the Lighthouse. My daddy and his mama and daddy and their grandparents and great-grandparents too were all born here. And so was my husband and his parents and grandparents and further back too.

I have a craft shop and many people come in, and we have the best times talk­ing. God has given me such love of people, people I don’t even know. I correspond with some of the people I have met. Some will bring me a gift. I have met some very nice people. They like to hear me talk about what it was like growing up on Oc­racoke and what I think of how Ocracoke has changed. It has changed. It were much different when I grew up. Sometimes, when I tell them stories, my custom­ers tell me I should write a book a b o u t growing up here. So that’s what I am doing.

We have been a blessed  people here on this island. It is just wonderful to live on O c r a c o ke with these people. We love the peo­ple that we meet and the things that we enjoy, going to church with other people and time together in their homes and enjoying their fellowship.

We didn’t have much when I was growing up. What we didn’t have we didn’t know about. But to­day’s different. We have too much. Our houses are full of everything that peo­ple gives us and that we collect that we don’t need because one day we are not going to be here anyway to enjoy any of it and someone will be fighting over it.

There is so much history on Ocracoke that people wouldn’t believe the things that have taken place on this Island. For just such a small village, it is unbeliev­able. But Ocracoke is still Ocracoke with all its chang­es. It is my home and I love it dearly. I am proud to be an Ocracoker. I would not trade this place for all the rest of the world. I am glad I was born on this island in 1937. What a great gift from God.

From Henry’s Kitchen: Fish cakes

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Henry Schliff
Henry Schliff

May 2013
By Henry Schliff

It was love at first bite when I tasted my first fish cake at a small breakfast restaurant on the island of Nantucket where I worked as a cook at the Harbor House Hotel in the mid 70s.

They were made from cod fish and mashed potatoes and were served with two fried eggs. To this day, fish cakes and eggs are still my favorite morning fare. Now, however, I love them any time of day and over the years I have exper­imented with lots of recipes until I settled on one of the simplest of all.

I have found that the key to a good fish cake starts with pristinely fresh fish (no other odor other that a faint salt-wa­ter aroma) and adherence to a simple and precise preparation technique. Fish cakes are good made with practically any fresh fish so it’s not necessary to buy the most expensive. In addition, leftover fish from another occasion works equally as well, so the fish you buy at the market for dinner can also provide a morning-after treat.

Fish cakes are very popular with Ocracoke residents and you can find tasty varia­tions at some of our best restaurants. While visiting our beautiful island, I en­courage you to seek them out and visit Ocracoke Sea­food Company where you will find the freshest of fish to start you on your own culinary adventure. Below is my lat­est version which I hope you will enjoy.

Makes 10 to 12 fish cakes
Olive oil and butter
1 lb. boneless fish fillets (or 1 ½ cups previously cooked fish)
1 cup chopped onion
1½ tsp. Baltimore Season­ing (available at Ocracoke Seafood) or Old Bay sea­soning
½ tsp. salt
¼ tsp. pepper
2 cups peeled and cubed potatoes, cooked until ten­der, and drained
2 eggs, lightly beaten
1/4 cup all-purpose flour

Place a large heavy-bot­tomed skillet over high heat. Lightly season the fish fillets with salt and pepper.

Af­ter the skillet becomes hot (2-3 minutes) add enough olive oil to coat the surface and add the fish fillets skin side down. Cook over mod­erately high heat until the skin blisters and the bottom quarter of the fillets turn opaque. Turn the fillets over, adding a little additional ol­ive oil if necessary to keep them moist, and continue cooking until the rest of the flesh turns opaque and it flakes easily when prodded with the point of a small knife.

Remove the fillets to a plate and set aside. Add the chopped onion to the skillet, along with a little additional olive oil if necessary and cook over low heat until they soften and become translucent (about 10 minutes). Stir in the Baltimore Seasoning, salt, and pepper. Remove the skin from the fish fillets and add them to the skillet.

Using a wooden spoon, break the fish into small pieces. Stir in the flour, lower the heat to medium, and continue stirring and cooking the mixture for a few minutes. Stir in the potatoes and stir everything together well. Place the mixture in a large bowl. Let the mixture cool slightly and then stir in the eggs.

Using a potato maser, reduce the mixture to a coarse puree. Using your hands scoop out about one half cup of filling, form it into a round cake about one inch thick, and place it on a separate clean plate. Continue the process until all the filling is used.

Clean the skillet and place it back over high heat. Add 1 Tbs. olive oil and place one Tbs. butter into the oil. When the butter melts and re­duces to small bubbles tilt the skillet back and forth to evenly coat the bottom. One at a time, place one half of the cakes into the pan leaving room enough between them for turning. Cook over medium heat until the cakes become firm and lightly browned under­neath (about 5 minutes).

Turn the cakes over and repeat on the other side. Re­move the cooked cakes to a serving dish. Continue the same process with the re­maining cakes.

Henry Schliff has been the chef of a French, Italian and Mexican restaurant and most recently the owner of the Orange Blossom Bakery in Bux­ton. He is the author of two cookbooks.

 

T-Ball on Ocracoke Island with Future Baseball Hall of Fame Candidates

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May 2013
by Ruth Fordon

In the last couple of years, baseball has joyously ar­rived on the island, each spring incorporating more of the island youth of all ages. The Ocracoke Youth Center has organized the T-Ball pro­gram to teach the basics of baseball to these 32 boys and girls, ages 4 to 8 during the course of playing 7 games. Coaches Vince O’Neal, Matt Devan, Roger Meacham, John Giagu, Jen Monagen and John Kattenberg work with the children individu­ally at bat and in the field.

The Ocracoke Day Care Center has adopted the phrase “Peace Begins on the Playground”. Living in a world that is struggling with violent actions, it is very moving to watch these young children receive coaching about t-ball while also learn­ing about the bigger les­sons of life – sportsmanship, fair play, cooperation, team work, focus, following direc­tions, thinking ahead, paying attention, gaining self confi­dence and self worth. While having just plain fun with no scores kept, they are learn­ing to feel great about them­selves – what could be more important?

Ocracoke Island also has teams with older children. The Blue Claws and the Raptors are the next two groups by age and par­ticipate in the Hattersas Is­land Cal Ripkin League. There is also a middle school team that has just won their first two games. In two years they hope to have a school varsity baseball team as well. Next year a girls’ softball team will also be fielded.