Secrets of Catching Striped Bass
LEARN THE SECRETS OF CATCHING STRIPED BASS WITH CAPT. RICHIE GAINES
WYE MILLS – Join Capt. Richie Gaines on Saturday, March 13 at Chesapeake College for a one-day seminar on how to find and catch striped bass (rockfish) throughout the different seasons of the Chesapeake Bay. All levels of anglers are welcome!
Fishing techniques such as trolling, chumming, live lining, and light tackle will be covered along with rigging, knots, and equipment selection. Gaines will also share his knowledge on how to find and fish productive locations in the mid Bay.
Captain Richie Gaines has been guiding anglers in the Chesapeake region for over twenty years and has earned the reputation as one of the top light tackle guides on the Bay. He fishes the Bay from the Susquehanna Flats to the Chesapeake Bay Bridge Tunnel, moving with the fish to follow the best bite. Gaines serves as President of the Chesapeake Guides Association, is past Chairman of the Maryland Sport Fishing Advisory Commission, and has been featured in several national fishing magazines and television shows.
The course fee for the seminar is $52.00. Participants should bring a brown bag lunch. For registration information, contact Marci Leach at mleach@chesapeake.edu or call 410-827-5833.
New Cookbook Introduces Healthy Persian Cooking
by Erin Mawn
I suppose every nationality takes immense pride in its food; each St. Patrick’s Day my father insisted on having a traditional Irish dinner complete with corned beef, potatoes and cabbage. As a self-described ‘foodie’, one of my joys in life in trying new foods. When I was young I visited Australia and actually tried shark meat, kangaroo meat (it’s equivalent to Americans eating venison) and the pride of the Aussies: Vegemite. In college I went to England, and I was more than happy to go out each night to a different pub and try the fare. However, rather than spending all the dough to travel to a foreign country every time I want to try a new food, I have learned to look for local venues that offer interesting dishes. My newest experience though, is a do-it-yourself one.
Persian cuisine, or the cuisine of Iran, is deliciously diverse and also very health conscious. Many of the dishes use rice as a staple ingredient, and almost all of them have fruits and vegetables either as main ingredients or as sides. I realize that most people would have no idea how to begin cooking a Persian dish, and so to make the process easier, here is the book to lead the way: Simply Persian Cuisine. The book is presented in a very straight forward manner, so that anyone, even those whose free time is at a premium such as working mothers or college students, can pull together a healthy and delicious meal.
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