the Motes family will remember most is the 

 annual holiday oyster roast with about 20 

 bushels of fresh Harkers Island oysters and 45 of 

 their closest friends and family. 



Mary Du dley Price 



The seafood Mary Dudley Price 

 remembers from her childhood in Tarboro and 

 Raleigh came in cans or was salt-preserved. 

 "Only oysters could be had fresh, and they were 

 ladled out from large tins into quart and pint 

 cardboard containers such as were used later to 

 haul goldfish home from the store," says Price. 



The only fresh fish she recalls from her 



\^laree Stanley 



Yes, Valaree Stanley knows seafood, after 

 growing up on the Newport River and cooking 

 the catch for more than 80 years in Carteret 

 County. But she knows what tastes good after a 

 hearty seafood meal, too. Cake. 



The baby of 1 3 children, Stanley got her 

 start in the kitchen at about age 7 or 8 by 

 watching her mother and older sisters, especially 

 Alice. Alice loved to bake cakes from scratch, 

 even making her own butter, and to sell them at 

 the Morehead City curb market, which opened 

 in 1935. 



Today, the vivacious cook still manages 



As the oldest of five children, Whitley- 

 Overton learned to cook by her mother's and 

 grandmother's sides. She recalls feasting on stew 

 fish and fish cakes, and getting to go crabbing with 

 her daddy on Saturday if she finished her chores. 



Then, "I married a man who was part cat," 

 she adds. "Fried fish one day. Two days later it 

 was stewed fish." 



In the 24 years she's been with the Nutrition 

 Leaders, she's learned how to cook crabmeat 

 and other kinds of seafood, safe-handling tips, 

 and that freshness is the key. 



"Joyce has been the best teacher," 

 Whitley-Overton says. "It has been a joy." □ 



Joyce Taylor 



'at 



A. 



i 



early days were from trips her father took out of 

 Morehead City with Captain Tony Seamon, 

 long before he opened his now-famous Sanitary 

 Fish Market. 



Mary Dudley married Woodrow Price, a 

 newspaperman and avid outdoorsman. 



A journalist herself, Price somehow fit 

 cooking fresh-caught fish in between writing 

 and editing for North Carolina newspapers and 

 magazines and rearing four children. 



As one of the first on board with Taylor, 

 Price learned how to pickle fish, can fish and 

 smoke fish. How to skin eels and shuck a clam. 

 And best of all, how to make the most of the 

 ocean's bounty. 



the local curb market, the longest continuously 

 operating one in the state, as well as volunteers 

 in countless other endeavors. But as in the past, 

 there's always time for seafood and her beloved 

 Nutrition Leaders, which she joined in 1985. 



Dorotky"Dot"Wnitley- 

 Overton 



"Daddy was a fishing and hunting man," 

 recalls Dorothy "Dot" Whitley-Overton. 

 "Mother canned fish and anything else that we 

 could use. My bedroom looked like a grocery 

 store" with Mason jars full of meats, fish, beans, 

 potatoes and other vegetables from the family 

 farm near Havelock. 



To try a delicious recipe from Mariner's 

 Menu, see page 23. To order a copy of 

 Mariner's Menu: 30 Years of Fresh Seafood 

 Ideas, send your request and a check for $25 

 to North Carolina Sea Grant, NCSU Box 

 8605, Raleigh, NC 27695-8605. For Sea 

 Grant office locations, call 919/515-2454. 

 Also, this fall, check for the title at your local 

 bookstore, thanks to distribution through 

 UNC Press, www.uncpress.unc.edu. 



Taylor and team will be honored at a 

 reception Sept. 29, 4-6 p.m. at the Center for 

 Marine Sciences and Technology in 

 Morehead City. 



COASTWATCH 11 



