In less than an hour, Sea Grant's 

 exuberant marine education speciahst 

 has 26 future educators painting fish, 

 imitating crabs and measuring simu- 

 lated ocean depths. 



It's all practice. 



These teachers are learning marine 

 exercises they can use later in their 

 classrooms. 



10 a.m. Skip Kemp dodges piles of 

 fish and knots of fishermen in a More- 

 head City fish house as he makes his 

 way to the office. 



Kemp, a seafood marketing special- 

 ist, is here to introduce himself. Three 

 weeks on the job and Kemp is trying to 

 spread his name around local fish 

 houses. 



After a few words of introduction, 

 the owner unloads some of his prob- 

 lems about marketing croaker. 



Skip Kemp ( right) 



He suggests to Kemp that croaker 

 should be divided into standardized 

 weight classes. Now, today's medium 

 croaker may be labeled "small" next 

 week at the retail market, and that 

 means a potential loss to the dealer. 



Kemp takes notes and promises to 

 speak with other fish dealers about the 

 problem. 



10:30 a.m. It's a busy morning. 

 Joyce Taylor, Sea Grant's seafood 

 education specialist, is besieged with 

 requests. 



One caller quizzes Taylor about the 

 special fatty acids in most seafoods. A 

 writer asks for recipe suggestions for 

 cooking seafood outdoors. 



The phone rings again. This time a 

 woman needs to know how to trans- 



Joyce Taylor (left) 



port live eels. Another caller wants a 

 recipe for shrimp soup. 



With the requests taken care of, 

 Taylor heads for the kitchen. There 

 she'll work with six nutrition leaders 

 from Carteret County's Extension 

 Homemakers. They're trying to elimi- 

 nate salt from their seafood dishes. 



Today they'll test recipes that substi- 

 tute herbs, spices, citrus juices and 

 wine for salt. 



Taylor samples a flounder dish. "It 

 needs something else," she says. "It 

 needs salt." 



But she resists the temptation to 

 reach for the salt shaker. Instead, she 

 sprinkles garUc powder on it. Now the 

 flounder passes her taste test. 



Randy Rouse 



1 1 :30 a.m. Most of the time Randy 

 Rouse is waist-deep in pond water, 

 monitoring the growth of striped bass 

 hybrids at the aquaculture lab in 

 Aurora. But today phone calls and vis- 

 itors are keeping him out of the muck. 



Sea Grant's aquaculture research has 

 ignited interest in the fledgling indus- 

 try. Rouse's job is to spread the fire. 



An opportunity comes when a farmer 

 from Hyde County drops by the lab. 

 He's interested in raising hybrids in a 

 small pond. It sounds like a good pros- 

 pect to Rouse. Rouse will visit the site 

 later to assess the potential. 



A Sea Grant scientist calls. She needs 

 a supply of striped bass hybrids for her 

 research on a nutritional feed for the 

 fish. Rouse will supply her with 240 

 hybrid fingerlings. 



Another researcher tells Rouse he's 

 bringing a Nova Scotian businessman 

 and prospective aquaculturist to visit 

 the Aurora lab. 



Spencer Rogers 



1 p.m. After lunch, coastal engineer 

 Spencer Rogers stops by a Carolina 

 Beach condominium to check some 

 beachfront erosion problems. He looks 

 to see if the sand bags in front of the 

 condo are holding off the ocean 

 waves. 



So far, so good. But Rogers is skepti- 

 cal about the bags' holding ability. 



Back in his Ft. Fisher office, Rogers 

 prepares for the next day's meeting of 

 the N.C. Coastal Resources Commis- 

 sion. He will be updating the commis- 

 sion on the federal flood insurance 

 program — its strengths, limits and 

 impacts on coastal management. 



1:30 p.m. Fisheries agent Bob Hines 

 works up a sweat as he and several 

 local fishermen haul over 100 pounds 

 of net into the back of his pickup. 



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