Maine Audubon's guest appearances

Maine Audubon

Fish Nerds Fishing Podcast

WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives

STRIVECast

MaineQuality

Phil Smith

Jeff Taylor

Austin Smith

Chris Martin

Scott Taylor

Kathryn Sargent

KEVIN SCHNEIDER

Mike Nicholas

Joe Reardon

Emily Wright

Eric Hughes

Chris Harper

Rebecca Williams

Bill Hughes

Dylan Volk

OwlTail

FISH IN THE NEWS  Two from listener Michael Leforte:  https://www.ksn.com/news/dont-miss-this/very-rare-species-found-swimming-in-kansas-river-by-biologists/?fbclid=IwAR3pvX5_w9FuL_zQ3OnBBA4ZzyHjElvyTilbBVlHZA3_3-4YLrlPFvZGCoA  https://a-z-animals.com/blog/kansas-man-just-set-a-state-record-with-massive-crappie-catch/ From Tim Bete:  https://www.cnn.com/2023/04/10/asia/elderly-couple-malaysia-pufferfish-death-intl-hnk/index.html Catching Up with Angie Scott-Angie Scott has appeared on the FN podcast a couple of times.  She is the creator, producer and host of the Woman Angler and Adventurer Podcast.  She is also an avid bass tournament fisher and that's what she was up to when i spoke with her:  Angie Scott 12 min Laura Williams Maine Audubon Wildlife Biologist  Chef Jamie Moffat of The Salt Yard Restaurant and the Luna rooftop bar and restaurant in the Canopy Hotel in Portland Maine   Miso Glazed Striped Bass   Two 6-8 Oz portions of striped bass, skin on, scaled and boned ¼ C. White miso paste ¼ C. Maple Syrup(the real stuff) 1 T. high quality Dijon or whole grain mustard 2 Bunches broccolini, sweet baby broccoli or asparagus 1 Lb Fingerling potatoes or baby Yukon gold.(or taters from Aldi cut down to size.) Pre Heat oven to 400 F Wash the potatoes, cut any that are too large for a bite size down into appropriate size toss potatoes in a bowl, drizzle a T. olive oil and a big pinch of salt and pepper, toss to coat and roast in a 400 F oven on a sheet pan. While the potatoes roast, combine miso, maple syrup and mustard in a small bowl. Trim broccolini or asparagus ends and season with olive oil, salt and, pepper like the potatoes. Once potatoes are tender, approximately 20-25 minutes, place asparagus or broccolini on a sheet pan and roast for 5-8 minutes. Or until veg is tender and barely coked through. Put a cast iron, or heavy bottomed skillet on medium heat and let pre heat for 2 minutes. While pan heats, pat fish dry and season all over with salt and pepper. Once pan is hot, add a T. of high heat(canola, grapeseed, avocado) oil and coat bottom of pan. Add fish to oiled pan, skin side down, and cook on medium high heat until skin is crispy, approx 3-5 minutes. Flip fish gently and finish in the oven for 2-4 minutes, or until fish is cooked mostly through. remove pan from oven and begin to brush the miso mixture on the fish, coat well and place back in oven for 1 minute to set the glaze, repeat at least 1x more time. remove fish from pan and enjoy.

FISH IN THE NEWS  Two from listener Michael Leforte: <a href="https://www.ksn.com/news/dont-miss-this/very-rare-species-found-swimming-in-kansas-river-by-biologists/?fbclid=IwAR3pvX5_w9FuL_zQ3OnBBA4ZzyHjElvyTilbBVlHZA3_3-4YLrlPFvZGCoA" rel="nofollow" target="_blank"> https://www.ksn.com/news/dont-miss-this/very-rare-species-found-swimming-in-kansas-river-by-biologists/?fbclid=IwAR3pvX5_w9FuL_zQ3OnBBA4ZzyHjElvyTilbBVlHZA3_3-4YLrlPFvZGCoA</a> <a href="https://a-z-animals.com/blog/kansas-man-just-set-a-state-record-with-massive-crappie-catch/" rel="nofollow" target="_blank"> https://a-z-animals.com/blog/kansas-man-just-set-a-state-record-with-massive-crappie-catch/</a> From Tim Bete: <a href="https://www.cnn.com/2023/04/10/asia/elderly-couple-malaysia-pufferfish-death-intl-hnk/index.html" rel="nofollow" target="_blank"> https://www.cnn.com/2023/04/10/asia/elderly-couple-malaysia-pufferfish-death-intl-hnk/index.html</a> Catching Up with Angie Scott-Angie Scott has appeared on the FN podcast a couple of times.  She is the creator, producer and host of the Woman Angler and Adventurer Podcast.  She is also an avid bass tournament fisher and that's what she was up to when i spoke with her:  Angie Scott 12 min Laura Williams Maine Audubon Wildlife Biologist  Chef Jamie Moffat of The Salt Yard Restaurant and the Luna rooftop bar and restaurant in the Canopy Hotel in Portland Maine Miso Glazed Striped Bass Two 6-8 Oz portions of striped bass, skin on, scaled and boned ¼ C. White miso paste ¼ C. Maple Syrup(the real stuff) 1 T. high quality Dijon or whole grain mustard 2 Bunches broccolini, sweet baby broccoli or asparagus 1 Lb Fingerling potatoes or baby Yukon gold.(or taters from Aldi cut down to size.) Pre Heat oven to 400 F Wash the potatoes, cut any that are too large for a bite size down into appropriate size toss potatoes in a bowl, drizzle a T. olive oil and a big pinch of salt and pepper, toss to coat and roast in a 400 F oven on a sheet pan. While the potatoes roast, combine miso, maple syrup and mustard in a small bowl. Trim broccolini or asparagus ends and season with olive oil, salt and, pepper like the potatoes. Once potatoes are tender, approximately 20-25 minutes, place asparagus or broccolini on a sheet pan and roast for 5-8 minutes. Or until veg is tender and barely coked through. Put a cast iron, or heavy bottomed skillet on medium heat and let pre heat for 2 minutes. While pan heats, pat fish dry and season all over with salt and pepper. Once pan is hot, add a T. of high heat(canola, grapeseed, avocado) oil and coat bottom of pan. Add fish to oiled pan, skin side down, and cook on medium high heat until skin is crispy, approx 3-5 minutes. Flip fish gently and finish in the oven for 2-4 minutes, or until fish is cooked mostly through. remove pan from oven and begin to brush the miso mixture on the fish, coat well and place back in oven for 1 minute to set the glaze, repeat at least 1x more time. remove fish from pan and enjoy.

MAINE AUDUBON - WOMAN ANGLER AND ADVENTURE - COOKING WITH THE SALT YARD EP 313

Doug Hitchcox

On today’s episode of the #STRIVECast, we interview Doug Hitchcox from the Maine Audubon! Doug is a Staff Naturalist at the Audubon’s flagship location in Falmouth. Doug tells us all about what’s going on at the Audubon and also some interesting bird facts! Thanks so much to Doug for joining us! Later in the episode, Jeff continues the bird theme in “Yaking With You” and we learn a bunch of Maine facts during Susie’s Q’s! We also give some information on our upcoming virtual 5K! As always, thanks as always for listening!

On today’s episode of the <a href="https://www.facebook.com/hashtag/strivecast?__eep__=6&amp;__cft__%5b0%5d=AZUA2_PVBaIHKhB-BhFwDTAeSUpvYDqG7cRnpETtzu17IW_5gR8VJRWHTKcOLUdEwcgNcntqGv4ZB5VdVKMvjNZIN_5WBDbE76vJsV5gcQhy8e0SySBOLE_cf7rpM6Sfqt2r0PI7DwehC9Fr9QQ_5KrIhKYS8_a3TYZ0O2Ntdd77Ai_GKLxlIWE3lV5be5YMKTo&amp;__tn__=*NK-R" rel="noopener noreferrer nofollow" target="_blank">#STRIVECast</a>, we interview Doug Hitchcox from the Maine Audubon! Doug is a Staff Naturalist at the Audubon’s flagship location in Falmouth. Doug tells us all about what’s going on at the Audubon and also some interesting bird facts! Thanks so much to Doug for joining us! Later in the episode, Jeff continues the bird theme in “Yaking With You” and we learn a bunch of Maine facts during Susie’s Q’s! We also give some information on our upcoming virtual 5K! As always, thanks as always for listening!

Season 2, Episode 43: Doug Hitchcox from the Maine Audubon

Andy Beahm

Andy Beahm of the Maine Audubon sits down with MaineQuality host Orion Breen

Andy Beahm - Maine Audubon