- Maces are melee weapons, and one of the few weapons which have Crush for a primary attack type. Maces also have a controlled attack style, giving equal experience to Attack, Strength, and Defence.
- Join The Salt Line and Other Half Brewing Company for Oyster Wars, an afternoon event showcasing the talents of some of the best chefs, breweries, and oyster farms along the eastern seaboard. The ticket price of $45 includes all you can eat oysters and tastings from chefs and oyster farms. Featured chef tastings will be served from.
The 'Oyster Wars' of the lower Chesapeake Bay, waged by Virginia's Governor William E. Cameron from 1882 to 1883, were some of the more spectacular events in an ongoing war between the government of the Commonwealth and the 'lawless' oyster dredgers of the Chesapeake Bay. But unlike other Chesapeake oyster 'wars' of the nineteenth and twentieth centuries, these skirmishes were not border. Voidcrab mac os.
Wayward Watermen of the Chesapeake Bay
Joseph Becker's wood engraving shows the difficulties of oyster harvesting in the Chesapeake, 1879.
In 1884, Maryland watermen hauled fifteen million bushels of oysters out of the Chesapeake Bay. The slippery little bivalves once deemed only suitable for the poor man's pot had grown so popular in the years after the Civil War, they 'created a boom reminiscent of a gold rush,' says John R. Wennersten. 'And where there is a boom, there is greed.'
Greed combined with guns to make the Eastern Shore a rough-and-tumble place. Poaching was common and more than a few men died violently in the headlong rush to make money.
The author of The Oyster Wars of Chesapeake Bay and a lecturer for the Maryland Humanities Council's Speakers Bureau, Wennersten recently regaled the Culinary Historians of Washington, D.C., with oyster tales from colonial times to the present. The settlers at Jamestown, who 'didn't recognize what they had,' described themselves as 'reduced to eating oysters.' Later, farmers used oysters as fertilizer, and slaves subsisted on them. But the Civil War created a lot of disposable income, and people started to look for status foods. The Chesapeake Bay region could meet the rising demand thanks to the Baltimore and Ohio Railroad and the development of canning.
After John Crisfield, the president of the Eastern Shore Railroad, got a railroad spur to town, 'Crisfield became a city of oysters.' In The Oyster Wars, Wennersten wrote that in 1872 the town 'had the largest oyster trade in the state and provided employment for over six hundred sailing vessels.' It teemed with oystermen, merchants, immigrants and—to the dismay of proper society—gamblers and prostitutes. A local saloon's boxing ring was the site of 'no-holds-barred conflict' between watermen from Virginia and Maryland's Smith Island. One colorful character was Haynie Bradshaw, a Smith Island Methodist, who 'fell from grace' during the oyster season to become 'one of the scrappiest dockside brawlers on the Eastern Shore and the staunchest defender of Smith Island's honor.'
Marylanders did not just fight with Virginians; there was sharp competition between those who tonged and those who dredged. Tongers worked in shallower waters, and their boats generally carried a couple of men, one who would use long tongs to gather the oysters and one who would cull. Dredgers used larger boats and worked deeper waters, where they could harvest more in the basketlike scoops they dragged over the oyster beds.
By the late 1860s, the stakes were high. A captain of a dredger could earn $2,000 a year at a time when most Marylanders earned $500 or less. Dredgers began moving into waters that tongers considered theirs. People resorted to guns, and watermen were turning up dead in the bay, says Wennersten.
The state responded by creating the Oyster Navy in 1868. Led by Captain Hunter Davidson, the underfunded navy could barely keep pace with the brash watermen. In his pleas to the legislature for more money and better boats, Davidson said the watermen were 'reckless of consequences' and 'will risk any weather and are willing to kill to enable them to reach the handsome profits that are now being offered them in the market.' Finally, armed with a howitzer and other weapons, the new navy chased outlaw dredgers, sinking boats when necessary, and placed armed schooners at the mouths of several rivers. The wurst buy mac os. Unpopular to say the least, Davidson became a target. A pirating oysterman named Gus Rice failed to murder him in 1871, but continued to plague Davidson's successors. Among Rice's worst offenses was shooting in the dark at the Corsica, a pleasure boat carrying women and children that he and his men mistook for a police boat.
Unscrupulous captains were not above stealing people. There was a shortage of labor, so 'they would shanghai workers,' says Wennersten. The victims were often immigrants coming into Baltimore. Once on a boat, the immigrants faced beatings and withholding of wages.
Sometimes they 'drowned when they caught the boom,' adds Wennersten. It got so bad that the Maryland German Society sent a detective to investigate the abuse and murder of a German immigrant by a Chesapeake captain.
Today's oyster wars are against parasites and pollution, says Wennersten. 'Everyone wants to save the bay, but no one wants to be inconvenienced' to do it.
Anna Maria Gillis is managing editor of Humanities.
Explore Other Articles
'Daybreak Gray and Dim'
How the Civil War Changed Walt Whitman's Poetry
Mac's Oysters are packed in cardboard wetlock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
Our Shellfish
Grown in cold, pristine, nutrient-rich waters, Canadian Farmed Shellfish are renowned worldwide for their great taste and fresh flavors
Mac's packs and sells both wild and farmed shellfish from distinct areas spread out over several hundred square kilometers. Many have their own distinct geography and environment.
The brand names we use depend on which areas of water or shoreline the oyster or clam is harvested from and the method we use to grow them.
Each case of oysters or clams that you buy will have a shellfish tag with an Area Number printed on it. Each number identifies the oyster or clam harvest location.
Oysters are packed in cardboard wet-lock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
DEEP WATER OYSTERS
Metcalfe Bay Oysters: are suspended from rafts in a nutrient rich up swelling off Denman Island, Baynes Sound, B.C. The Metcalfe Bay Oyster's meat is plump and creamy with a flavour that is sweet with a smoky finish. These shells are deep cup, clean, with frill and are purple/grey and ivory in colour.
Oyster Wars Mac Os Download
Pearl Bay Oysters: are suspended from long lines in the deep cold waters off Sykes Island in Jervis Inlet. This is the pioneer brand of tray culture in Canada. Pearl Bay Oysters have a delicate meat and shell. The flavour is cucumber and crisp brine with a sweet finish. The shell colour is purple, gold and ivory.
Sinku Oysters means 'clear running water' in the native Coast Salish language. These oysters are grown suspended from long lines in the deep cold waters in Jervis Inlet. Sinku oysters are a connoisseur's delight. Grown at a depth of 15 feet or more, these oysters feed off zooplankton rather than the phytoplankton nutrient found closer to the surface. The result is a very crisp melon taste, salty with a very clean finish, and is a delicate meat covered in clear cold liquor.
Summer Ice Oysters are cultured in the same manner as the Sinku except at a much deeper depth, 60 feet or more. In mid Spring we drop the trays to a depth that has the same water temperature as winter. This prevents the oysters from spawning and maintains meat quality at its winter prime during the month without R.s. The Summer Ice Oyster has excellent brand recognition across North America as the specialty summer oyster of choice. Available only from early June through late September.
BEACH HARDENED OYSTERS
Phantom Creek: is a name brand we give to deep water oysters that are beach hardened. Phantoms spend most of their lives growing plump in trays suspended from rafts in deep water. Three to six months prior to harvest, the oysters are placed on the beach where exposure to air, waves, and predators, harden the shell. The result is an oyster with the signature deep cup of deep water culture, and the tough shell and shelf life of a beach oyster. The shell is purple-grey/green with a clean appearance and only a few if any barnacles.
Savory Clams
Latin name: Nuttallia Oscurata
A delicious tasting soft-shell clam, excellent meat to shell ratio. An ideal addition for enhancing the flavor and appearance of seafood dishes, soups, and pasta. Also tasty steamed and served with garnish in a bowl.
Meat color: Pale, mild sweet taste
Shelf life: 7-10 days
Size: 1.25-2″, 40-50 count per lb
Packed: Loose in 25 lbs box
Manila Clams
Manila clams are considered the premium farmed clam in our industry. They are succulent, delicious and have many food applications, and used in many different cultures – steamed, in pasta, stir fried in Asian cuisine. The shell is thinner than littlenecks. This allows for rapid cooking, only a few minutes under heat and clams will open and are ready to eat.
Product of Canada, Vancouver Island, Farmed Live Shellfish
Species: Tapes Philippinarum, Manila Clam
Greed combined with guns to make the Eastern Shore a rough-and-tumble place. Poaching was common and more than a few men died violently in the headlong rush to make money.
The author of The Oyster Wars of Chesapeake Bay and a lecturer for the Maryland Humanities Council's Speakers Bureau, Wennersten recently regaled the Culinary Historians of Washington, D.C., with oyster tales from colonial times to the present. The settlers at Jamestown, who 'didn't recognize what they had,' described themselves as 'reduced to eating oysters.' Later, farmers used oysters as fertilizer, and slaves subsisted on them. But the Civil War created a lot of disposable income, and people started to look for status foods. The Chesapeake Bay region could meet the rising demand thanks to the Baltimore and Ohio Railroad and the development of canning.
After John Crisfield, the president of the Eastern Shore Railroad, got a railroad spur to town, 'Crisfield became a city of oysters.' In The Oyster Wars, Wennersten wrote that in 1872 the town 'had the largest oyster trade in the state and provided employment for over six hundred sailing vessels.' It teemed with oystermen, merchants, immigrants and—to the dismay of proper society—gamblers and prostitutes. A local saloon's boxing ring was the site of 'no-holds-barred conflict' between watermen from Virginia and Maryland's Smith Island. One colorful character was Haynie Bradshaw, a Smith Island Methodist, who 'fell from grace' during the oyster season to become 'one of the scrappiest dockside brawlers on the Eastern Shore and the staunchest defender of Smith Island's honor.'
Marylanders did not just fight with Virginians; there was sharp competition between those who tonged and those who dredged. Tongers worked in shallower waters, and their boats generally carried a couple of men, one who would use long tongs to gather the oysters and one who would cull. Dredgers used larger boats and worked deeper waters, where they could harvest more in the basketlike scoops they dragged over the oyster beds.
By the late 1860s, the stakes were high. A captain of a dredger could earn $2,000 a year at a time when most Marylanders earned $500 or less. Dredgers began moving into waters that tongers considered theirs. People resorted to guns, and watermen were turning up dead in the bay, says Wennersten.
The state responded by creating the Oyster Navy in 1868. Led by Captain Hunter Davidson, the underfunded navy could barely keep pace with the brash watermen. In his pleas to the legislature for more money and better boats, Davidson said the watermen were 'reckless of consequences' and 'will risk any weather and are willing to kill to enable them to reach the handsome profits that are now being offered them in the market.' Finally, armed with a howitzer and other weapons, the new navy chased outlaw dredgers, sinking boats when necessary, and placed armed schooners at the mouths of several rivers. The wurst buy mac os. Unpopular to say the least, Davidson became a target. A pirating oysterman named Gus Rice failed to murder him in 1871, but continued to plague Davidson's successors. Among Rice's worst offenses was shooting in the dark at the Corsica, a pleasure boat carrying women and children that he and his men mistook for a police boat.
Unscrupulous captains were not above stealing people. There was a shortage of labor, so 'they would shanghai workers,' says Wennersten. The victims were often immigrants coming into Baltimore. Once on a boat, the immigrants faced beatings and withholding of wages.
Sometimes they 'drowned when they caught the boom,' adds Wennersten. It got so bad that the Maryland German Society sent a detective to investigate the abuse and murder of a German immigrant by a Chesapeake captain.
Today's oyster wars are against parasites and pollution, says Wennersten. 'Everyone wants to save the bay, but no one wants to be inconvenienced' to do it.
Anna Maria Gillis is managing editor of Humanities.
Explore Other Articles
'Daybreak Gray and Dim'
How the Civil War Changed Walt Whitman's Poetry
Mac's Oysters are packed in cardboard wetlock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
Our Shellfish
Grown in cold, pristine, nutrient-rich waters, Canadian Farmed Shellfish are renowned worldwide for their great taste and fresh flavors
Mac's packs and sells both wild and farmed shellfish from distinct areas spread out over several hundred square kilometers. Many have their own distinct geography and environment.
The brand names we use depend on which areas of water or shoreline the oyster or clam is harvested from and the method we use to grow them.
Each case of oysters or clams that you buy will have a shellfish tag with an Area Number printed on it. Each number identifies the oyster or clam harvest location.
Oysters are packed in cardboard wet-lock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
DEEP WATER OYSTERS
Metcalfe Bay Oysters: are suspended from rafts in a nutrient rich up swelling off Denman Island, Baynes Sound, B.C. The Metcalfe Bay Oyster's meat is plump and creamy with a flavour that is sweet with a smoky finish. These shells are deep cup, clean, with frill and are purple/grey and ivory in colour.
Oyster Wars Mac Os Download
Pearl Bay Oysters: are suspended from long lines in the deep cold waters off Sykes Island in Jervis Inlet. This is the pioneer brand of tray culture in Canada. Pearl Bay Oysters have a delicate meat and shell. The flavour is cucumber and crisp brine with a sweet finish. The shell colour is purple, gold and ivory.
Sinku Oysters means 'clear running water' in the native Coast Salish language. These oysters are grown suspended from long lines in the deep cold waters in Jervis Inlet. Sinku oysters are a connoisseur's delight. Grown at a depth of 15 feet or more, these oysters feed off zooplankton rather than the phytoplankton nutrient found closer to the surface. The result is a very crisp melon taste, salty with a very clean finish, and is a delicate meat covered in clear cold liquor.
Summer Ice Oysters are cultured in the same manner as the Sinku except at a much deeper depth, 60 feet or more. In mid Spring we drop the trays to a depth that has the same water temperature as winter. This prevents the oysters from spawning and maintains meat quality at its winter prime during the month without R.s. The Summer Ice Oyster has excellent brand recognition across North America as the specialty summer oyster of choice. Available only from early June through late September.
BEACH HARDENED OYSTERS
Phantom Creek: is a name brand we give to deep water oysters that are beach hardened. Phantoms spend most of their lives growing plump in trays suspended from rafts in deep water. Three to six months prior to harvest, the oysters are placed on the beach where exposure to air, waves, and predators, harden the shell. The result is an oyster with the signature deep cup of deep water culture, and the tough shell and shelf life of a beach oyster. The shell is purple-grey/green with a clean appearance and only a few if any barnacles.
Savory Clams
Latin name: Nuttallia Oscurata
A delicious tasting soft-shell clam, excellent meat to shell ratio. An ideal addition for enhancing the flavor and appearance of seafood dishes, soups, and pasta. Also tasty steamed and served with garnish in a bowl.
Meat color: Pale, mild sweet taste
Shelf life: 7-10 days
Size: 1.25-2″, 40-50 count per lb
Packed: Loose in 25 lbs box
Manila Clams
Manila clams are considered the premium farmed clam in our industry. They are succulent, delicious and have many food applications, and used in many different cultures – steamed, in pasta, stir fried in Asian cuisine. The shell is thinner than littlenecks. This allows for rapid cooking, only a few minutes under heat and clams will open and are ready to eat.
Product of Canada, Vancouver Island, Farmed Live Shellfish
Species: Tapes Philippinarum, Manila Clam
Clams are dug from certified beaches by hand at low tide, hand sorted and washed. Packed in a sturdy lined wetlock box in 25 lbs or 50 lbs cases.
Regular, medium size 20 to 25 pieces per lb. Various size grades available – Small, Medium and Large
FRESH SHUCKED OYSTERs
Our fresh shucked Pacific oysters are grown suspended from longlines, making them free of sand and grit. Our reputation for producing fresh, plump oyster meat has made us a preferred supplier to seafood distributors and retailers across Canada. Versatile to prepare- pan-fried, baked or sauteed – Mac's shucked meats are an oyster lovers' delight. With a 16-day shelf life, they are an appreciated and profitable item on a distributors product list. Sudoku 16x16 monster mac os.
Available in 8 oz, 16oz and 32oz container sizes.
Beach Harvest
Mac's Signature Beach Oyster: grown in Fanny Bay, is a standard at most oyster bars. The Signature Beach Oyster has a smooth flavor, slight salt, and is a reliable full meat. This oyster brand has a green/grey shell with some barnacles and even the small size grades have a very good meat to shell ratio.
Buckley Bay Oyster: is a specialty beach oyster with a melon taste and a salty finish. This shell is a grey/purple with some barnacles.
Ship Point Oysters are creamy and subtly sweet with a briny finish. This Oyster shells are purple/grey-green with some barnacles.
Mac's Oysters are packed in cardboard wetlock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
Live Clams
Oyster Wars Mac Os X
When the tide is low people who harvest clams head out by foot onto the beach with a shovel and rake to dig clams and put them in buckets that are then dumped in larger nets and weighed. These nets will either be left on the beach and stored in the ocean as is, then pulled up by winch onto a skiff when the tide comes up, or they are brought into the plant by pickup truck where they are washed, graded and packed. Everything is done by hand.
Happy Customer
'I have been buying oysters from Mac's for about 30 years. Big ones, little ones. In the shell and shucked. Once I bought a bag of baby oysters and seeded my own beach. Mac's oysters are FANTASTIC!! I could eat them every day. Today my wife and I feasted on a full 32-ounce bin of mediums, fried in butter. Heaven. Thank You Mac's!!!!!'
Oyster Wars Mac Os 11
MAC'S OYSTERS LTD
Tel: 250-335-2129
Toll Free: 1 800-566-3805
Gordy Mclellan Jr., General Manager
Sally, Logistics and Customer Service Manager
Amanda, Operations
Luna, Sales and Customer Service
MAC'S OYSTERS LTD
Located on Canada's Pacific Coast
Pacific Time Zone
9:00AM @ Mac's =
12:00PM in New York (+3 hours)
6:00PM in Madrid (+9 hours)
Midnight in Taiwan (+15 hours)
