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Crappie are at the head of the class, followed by yellow perch

The winter solstice, officially the first day of winter and the shortest day of the year, is already two weeks behind us. This annual planetary event is in another way the beginning of the end of winter. From here on out, daylight hours are growing longer and springtime ever closer.
    That also means the blooming of the new fishing season since the fish, their instincts triggered by this change in the amount of sunlight, begin moving out of their deep water holes to migrate toward shallow water to spawn.
    The first species to react to the sunlight change is crappie, also called specs or calico bass. Crappie are schooling and moving up the tribs into fresher water to reproduce. It’s a bank fishing expedition you’ll need to mount to catch them, with Eastern Shore tributaries being the destination for most everyone chasing these tasty critters.
    However, Patuxent River anglers favoring freshwater impoundments (with their insider info of springtime honey holes) should also begin harvesting slab crappie within days if they haven’t already.
    In the very near future, yellow perch spawning will begin.
    The young males of all fish species are first to show up in the shallows, where they remain the whole of the spawn. The slab crappie and lunker perch generally come later and in surges. There is no way of predicting when. You just have to keep trying.
    Recently, Ed Robinson (a.k.a. The Scout), tortured me with an account of a 100-plus fish day on Dorchester County’s Transquaking River. Though there weren’t a lot of keepers in that crappie bonanza, it is a strong indicator that the new season is exploding.
    Joining in on this first of season fishing is not a difficult task. Arm yourself with a light to medium spin outfit, a few bobbers and some small shad darts in various colors plus a few bottom rigs setup with No. 4 hooks and one-ounce sinkers. Baits can be as exotic as wax worms or as mundane as red wrigglers, minnows and grass shrimp. Rubber boots and warm clothing are an absolute necessity.
    Anglers of all experience levels can choose their destination from the DNR website: www.dnr.state.md.us/fisheries/fishingreport/ypercheast.html for the Eastern Shore; or www.dnr.state.md.us/fisheries/fishingreport/yperchwest.html for the Western side.
    Early season fisheries are not limited to these two fish. Soon after the yellows, white perch will begin to stir and move up into these same areas. Then the hickory shad and the herring. The latter two species are protected from harvest, but as they suffer little mortality from being hooked this time of year, they are available for catch and release.
    One other aspect of the sport of early season fishing is also critical to continued success. When the commercial fyke nets and fish traps are set by watermen each spring, they will shut down an upper tributary’s recreational fishery faster than an acid spill. If a promising start suddenly dies, head downstream to get below the nets.
    Over all of these first few months, chain pickerel will continue to prowl the same waters. An excellent game fish, they follow the schools of spawning crappie and perch and feed off them, gaining fat and preparing, eventually, for their own reproductive run in March and April. Chain pickerel are a firm, white-fleshed fish and, though they are filled with fine bones, if they are filleted correctly they produce an excellent meal.

Wild Orchid chef takes over Sam’s kitchen

It’s a new year. With the flip of a calendar comes a chance to renew, refresh and remodel.
    In Annapolis, the new year offers opportunity for two local restaurateurs to help each other.
    Andrew Parks, owner of Sam’s on the Waterfront, has announced his new executive chef, Jim Wilder. Chef Wilder recently closed his Westgate Circle restaurant Wild Orchid after a difficult three-year tenure.
    Timing is everything, so hopes Parks, who has struggled to consistently employ an executive chef in the eight years he has owned the waterfront restaurant built in 1986 by his grandfather, the original Sam.
    Each man endeavors to bring the best of his farm-to-table vision in this new marriage of culinary talents. Each restaurant has — or has had — the green restaurant certification.
    At Sam’s, Parks takes the front-of-house role with Wilder running the kitchen.
    In the past, Wilder has worked both ends of the operation, with 13 years at the helm of his highly regarded Eastport Wild Orchid his pinnacle, to the head-scratching move to the behemoth at the Severn Bank Building — a move that would be his undoing.
    Few understood Wilder’s decision to sell the warm and comfortable 40-seat Eastport café in 2010 and move to the 250-seat former Greystone Grill on the other side of town.
    That decision “was not based on sound business models. I had to keep my mind occupied,” Wilder said, after the untimely death of his and wife Karen’s son, Andrew Wall, from brain cancer in 2009. “It was the bottom. And I deal with depression by keeping busy. Depression drove me.”
    Building a dream kitchen provided a needed distraction from grief. It also afforded access and opportunity to expand Wilder’s Company’s Coming catering business, along with a large floor plan that offered him ideal accessibility for his wheelchair.
    The dream was not meant to be. The restaurant closed in July 2013.
    Parks has his own challenges keeping Sam’s profitable and relevant. Hidden within the gated Chesapeake Harbour Marina community, the restaurant is difficult to find. Warm weather brings boaters out and swells the population of Chesapeake Harbour, where many residents are summer only. Still, Parks estimates that 80 percent of his business comes from outside the community. Getting diners in the door is an ongoing pursuit. Parks hopes hiring a well-known chef will do the trick.
    Chef Wilder brings his most popular dishes to the menu. Butternut squash soup with crab, scallops Napoleon and pork tenderloin wrapped in bacon join Sam’s favorites: lobster mac ’n’ cheese, rockfish and Kobe burgers (half-price on Tuesday).
    The transition has been subtle thus far, though Parks is enthusiastic about a new winter menu and many collaborative surprises to come.

Got a tasty tip for a future’s Dish? Email Lisa Knoll at thedish@bayweekly.com.

No need to put out the welcome mat

The mouse stood high in ancient Greece, where the god Apollo took the creature as one of his namesakes, Apollo Smintheus. White mice were kept under the altars in temples to that incarnation.
    Most of us can better relate to the Indo-Aryan Sanskrit tradition wherein musuka means thief or robber.
    Sanskrit may not be familiar to you, but the burglary antics of the common house mouse probably are, especially this time of year.
    Freezing temperatures, like our recent dip into the low teens, send these furry rodents scurrying inside to the warmth of our homes and offices.
    If you have mice, you’re not alone. Each winter, mice and other rodents invade an estimated 21 million homes in the U.S. Mice visit between October and February, looking for food, water and shelter from the cold. Mice build their homes in our homes, near food sources, like our pantries and cupboards.
    Prolific and voracious, they eat more than growing teenagers and breed faster than rabbits. They eat up to 20 times per day and breed year-round, starting at about two months old.
    With a gestation of less than three weeks, a litter of eight to 14 pups and an average of five to 10 litters a year, a single female mouse will give birth to about 120 babies each year.
    That’s a lot of mice. Let two in, and many more will follow.
    Like little Houdinis, mice can squeeze through openings as small as a dime. A small crack or gap on the exterior of your home is an open door — and invitation — for mice.
    Prevent mice from gaining access into your home by sealing any openings on the exterior (such as where utility pipes enter) with a silicone caulk. You can also fill gaps and holes inside your home with steel wool.
    Keeping cats as pets helps, too. Since I rescued my two kitties three years ago, I haven’t seen a single mouse inside.
    Mice are cute and cuddly to some folks who may even keep them as pets, but they can transmit a disease called salmonellosis, a bacterial food poisoning that occurs when food is contaminated with infected mice feces.
    That’s just the beginning. Mice can carry as many as 200 human pathogens.
    No wonder Apollo Smintheus was a god of disease.

Some days, everything’s wrong but the fish

It was cold on the Bay, colder than we wanted to endure. But it had been a long time since either of us had caught a rockfish. So there we were in mid-morning in my 17-foot skiff off the mouth of the Severn in about 35 feet of water with temperatures barely above freezing.
    At least the winds were mild, as were the seas. But the skies were stalled in a dark overcast. I could feel the fingers of cold, damp air trying to creep under my expedition-weight fleece unders. Shivering, I tightened my foul-weather coat.
    As a bit of current is essential for the chumming expedition we had in mind, we had timed our arrival to coincide with the beginnings of a falling tide. Moving water would carry our chum bits out and establish a long, broad scent path for cruising stripers to follow right back to the tasty fresh menhaden baits at the end of our lines.
    The boat swung gently at anchor. I was pleased that the first part of our plan was unfolding as intended. But when I finally looked up from preparing my tackle, I saw that instead of facing south, our stern was pointed toward the distant Bay Bridge. The flood tide was not starting to fall. It was still coming in.
    We quickly baited up, casting out four lines as I dropped the chum bag over the stern to capitalize on the last few minutes of incoming current. We weren’t so lucky. In minutes, our lines sagged as water movement stopped. Off our transom, we watched the chum dropping straight to the bottom.
    It would be an hour or more before the outgoing current would make up. Until then, nothing would happen; rockfish are loath to feed in still water. The prospect of doing nothing but shivering was not inspiring.

Catching a Fluke or Three
    We’d marked a few pods of fish in the area where we’d anchored, and I noticed in the distance some big boats grouped up in deeper waters.
    “Maybe we should pull the anchor and do a little more reconnaissance while the tide is slack,” I said. “It looks like those guys over there may have found something.”
    “Okay,” my partner said, “but you’ll have to wait till I get this fish in.”
    I turned to confirm his jest only to see his rod bent in a hard arc, the drag humming as line poured out.
    “I can’t believe you hung a fish in this mess,” I said, looking for the net.
    When we finally got the rockfish on board it was winter fat, shiny and big enough that there was no need to measure it.
    “Nothing wrong with a keeper in the first five minutes on a slack tide,” I said.
    But I knew it was a fluke. That’s when one of my outfits bent over in its holder and line went peeling off the reel.
    That fish was even bigger than the first, about 26 inches and equally wintertime fat. Soon after, my friend hooked up another. It was a good looking keeper about the same size as his first fish, but we threw it back, deciding that the way things were looking we could afford to raise our standards. We agreed on nothing less than 24 inches.
    “I can’t believe we’re catching these fish in dead water,” I repeated. When I glanced at our electronic finder, the reason became clear. The screen was lit up. Crimson arcs and blobs steadily moved across the four-color LCD. We were sitting in the middle of a school.
    Our stern had barely swung south with the ebb by the time we had managed the last of our four brawny keepers into the ice chest.

A fresh-cut Douglas fir is the safest tree you can buy

Believe me when I say that not all Christmas trees are created equal. I know because I was assigned to set fires under the five most popular Christmas species.
    In 1995, I was asked by the Maryland Christmas Tree Association and the State Fire Marshall’s office to research the most fire-resistant species. I tested white pine, Scots pine, blue spruce and both Douglas and Frazier firs. The State Fire Marshall set the rules. I rolled a single sheet of newspaper into a ball about 10 inches in diameter. I placed the ball against the lowest branches of the tree, then set it afire.

Ancient Ailing Oaks

Q    I live in the St. Margaret’s area near the Bay Bridge. In my neighborhood, many, if not most, of the old oak trees are dead or dying. These are original trees in an area that was never farmed; I’m sure many of them are well over 100 years old. It is so distressing since they are beautiful and I love them and because it costs $2,000 to $3,000 to have them cut down. Do you know why they are dying? Is there anything I can do to save them? I think they are red oaks, though my tree identification skills are poor.
    Thanks so much for your help. I read your column every week and thoroughly enjoy it.
    –Linda Williams, Annapolis

A    There is no way that I can determine the cause of death without seeing the conditions in which they are growing. I have cherry bark oak trees in my yard that are over 150 years old. I keep them healthy by vertical mulching every four to five years. When I moved here 22 years ago, they were in a severe state of decline, but after being vertically mulched, they revived. I suggest that you contact Mark Emmel at 301-345-2981. Mark is a good arborist and is familiar with vertical mulching.
Ask Dr. Gouin your questions at DR.FRGouin@gmail.com. All questions will appear in Bay Weekly. Please include your name and address.

    Fresh-cut trees of each species were delivered to me at Upakrik Farm and stored — some with, others without water — at 70 degrees with lights on for eight hours. Trees were held in storage for three and six weeks prior to testing.
    We set the fires in the Fire/EMS Training Academy’s burn building at Cheltenham, with several Christmas tree growers watching. Each variant of the experiment was replicated three times and videotaped for evaluation by fire marshals from three counties and from the state office.
    White pines generated lots of smoke regardless of the amount of time in storage. They were immediately rejected by the fire marshals.
    Frazier firs were also rejected. Stored without water, they burned readily after three weeks of storage. After six weeks, they exploded into fire.
    Douglas fir was approved as the most fire-safe tree because even after six weeks of storage without water, it did not ignite. Scots pine and blue spruce were also approved.
    We repeated the experiment in 1996 with exactly the same results.
    As a Christmas tree grower, I attribute the Douglas fir’s fire-safe performance to its low resin content. My knives and pruners remain clean even after days of shearing. This is not true with the other species tested.
    As a result of this study, the State Fire Marshal established COMAR 12.03.04, allowing only Douglas fir, Scots pine and blue spruce in public buildings. Each tree must be accompanied with a tag identifying the farm where it was grown, date of harvest and species. Before the tree is moved indoors, two inches must be cut from the base. Tree stands must hold a minimum of two gallons of water. The tree must stay indoors no longer than four weeks.
    To keep your house fire-safe this Christmas season, follow these recommendations.

Here’s your recipe for making them into rich compost

Don’t bag those leaves for the county to collect. Use them in making your own compost. It takes about a bushel of leaves to make a gallon of quality compost, which contains more nutrients and fiber than peat moss and is less acetic.
    Yard debris compost is made by blending grass clippings with fall-harvested leaves. The compost is rich in potassium, calcium, magnesium and lots of important trace elements. Because the nitrogen from the leaves drains back into the stems of the branches from which they fell, yard debris compost contains less than one percent nitrogen, which is contributed mostly by the grass clipping.

Ancient Ailing Oaks

Q    I live in the St. Margaret’s area near the Bay Bridge. In my neighborhood, many, if not most, of the old oak trees are dead or dying. These are original trees in an area that was never farmed; I’m sure many of them are well over 100 years old. It is so distressing since they are beautiful and I love them and because it costs $2,000 to $3,000 to have them cut down. Do you know why they are dying? Is there anything I can do to save them? I think they are red oaks, though my tree identification skills are poor.
    Thanks so much for your help. I read your column every week and thoroughly enjoy it.
–Linda Williams, Annapolis   

A There is no way that I can determine the cause of death without seeing the conditions in which they are growing. I have cherry bark oak trees in my yard that are over 150 years old. I keep them healthy by vertical mulching every four to five years. When I moved here 22 years ago, they were in a sever state of decline, but after being vertically mulched, they revived. I suggest that you contact Mark Emmel at 301-345-2981. Mark is a good arborist and is familiar with vertical mulching.

Ask Dr. Gouin your questions at DR.FRGouin@gmail.com. All questions will appear in Bay Weekly. Please include your name and address.

    Since grass clippings are not readily available in the fall, use this recipe to hasten the composting of leaves so that you will have compost ready for next spring:
    1. Build a compost bin that is at least five feet in diameter using snow fencing, turkey wire, pallets or such. The larger the bin, the better. Place the bin where it will not accumulate water.
    2. Fill a five-gallon pail with a shovel full of garden soil, one-half cup dish detergent and a cup of urea or ammonium nitrate fertilizer; top off with water. Stir thoroughly to create a soupy mud. The detergent helps wet the leaves, and the nitrogen-containing fertilizer replaces the grass clippings in providing the nitrogen microorganisms needed to build their bodies and digest the carbon in the leaves. The garden soil provides the necessary microorganisms, and the mud also helps wet the leaves.
    3. Place 12 to 18 inches of leaves on the bottom of the bin. First, pass the lawnmower through the leaves to chop them up and hasten the composting process.
    4. Use an empty coffee can or the like to wet the leaves with the muddy water. Before dipping into the muddy water, stir thoroughly to maintain a suspension.
    5. With a garden hose misting nozzle, wet the leaves thoroughly, washing some of the muddy water down through the layer.
    6. Repeat steps 3, 4 and 5 until the bin is full.
    7. Check the bin weekly. The composting process can be hastened by dumping your dirty dishwater over the surface of the compost pile. The detergent and grease will help wet the leaves.
    If you need exercise to stay in shape, mix the compost pile by turning it inside-out. Turning the pile in late January or February provides additional aeration, chopping the leaves and eliminating dry pockets that can occur in the initial building.

The interloper visits Spica and Mercury

Mercury is putting on its best pre-dawn show of 2013, more than doubling in brightness this week, from +1 magnitude to –0.5 (each order of magnitude is exponential, so an increase from +1 to 0 is a doubling). Monday marks the innermost planet’s greatest elongation — its farthest point away from the sun as seen from earth and its highest point above the horizon. Mercury rises a little before 6am and climbs nearly 15 degrees above the southeast horizon before the sun rises more than an hour later. Ten degrees above Mercury is blue-white Spica, but even this first-magnitude star pales compared to Mercury this week.
    First discovered last September, Comet ISON is heading into the inner solar system for the first time, coming within 700,000 miles of the sun November 27. If the comet survives that close encounter, it could live up to the comet of the century billing. If not, the next two weeks are your best chance to spot this long-distance traveler.
    With binoculars or a small telescope, look for ISON one degree to the west of Spica Sunday before dawn and less than one-half degree to the east of the star the next morning. By next Thursday and Friday, ISON will be within 10 degrees of Mercury — well within your binoculars’ field of view. Perhaps by then it will be bright enough to see with the unaided eye.
    Sunday marks the full moon, the Beaver Moon and the Frost Moon according to lore. The full moon floats just six degrees below the miniature dipper-shape of the Pleiades star cluster, while Monday night it is even closer to Aldebaran, the red eye of Taurus the bull.
    The full moon’s glow washes out all but the brightest meteors in this year’s Leonid shower, which peaks between the 16th and 18th. Still, the Leonids are active through the month, so patience or luck will likely reward you with a few of these shooting stars.

Navy football coach Ken Niumatololo is already back to work for the new season

Few coaches in major-college football have had the success Ken Niumatololo has had in his first six years as head coach of Navy’s Midshipmen.
    Since taking over in 2008 from former head coach Paul Johnson, Niumatololo has piled up 49 wins. That’s more wins than any other coach in Academy history has accumulated in his first six seasons. It puts him on the brink of history this season as Navy’s all-time winningest coach.
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The Jobs We Do

Bay Weekly’s Labor Day parade of working people

Americans are working people. We chanced on this land as explorers and claimed it as settlers. In the unbroken land of the new world, the explorers’ dreams of gold demanded pursuit as strenuous as the settlers’ ambition of a place to call their own. We’re still at it. Work brings us our livelihood, supports our families, endows our futures, defines our identities....

The closest you can get to World War II

A legendary World War II-era B-17 Flying Fortress takes to the skies this weekend.
    “This is the closest thing you can get to the battlefield experience,” said Bob Hill, chief Liberty Foundation pilot.
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