Volume 13, Issue25 ~ June 23 -29 , 2005

Letters to the Editor
Bay Reflections
Earth Talk
Dr. Gouin's Bay Gardener
Weekly Crab Forecast

Way Downstream

Bill Burton

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Letters to the Editor

We welcome your opinions and letters — with name and address. We will edit when necessary. Include your name, address and phone number for verification. Mail them to Bay Weekly, P.O. Box 358, Deale, MD 20751 • E-mail them to [email protected]. or submit your letters on line, click here

There’s Always Room for Pitching

Dear Bay Weekly:
I want to find out who I contact to join the National Adult Baseball League. I skimmed the article [“The Older Boys of Summer,” Vol. xiii, No. 22: June 2] but didn’t see any phone numbers or Internet addresses. I can pitch and play left field.

—Pete Salatti, Annapolis

Editor’s Note: Writer Scott Sowers advises that you can learn more about the Men’s Senior League Baseball in Anne Arundel County from Peter Bonner, the league’s commissioner: 410-269-1209. “There’s always room for pitching,” says Bonner. The National Adult Baseball Association (www.dugout.org) doesn’t currently list a league in Anne Arundel County.

Getting Crabby in the Midwest

Dear Bay Weekly:
I came across your publication on the net and checked out your current issue. It occurred to me that you may be able to help me accomplish something that, living in the Midwest, I cannot seem to do.

I have long wanted to have a summer crab boil in my backyard, and local seafood suppliers are less than willing to help me in acquiring the guests of honor. I know I can order live crabs via the web from several sources, but the question of mortality seems to be an issue. Depending on who you speak with, dead ones can be cooked if only dead for a short amount of time (Huh?); you should not attempt to eat them at all; and not even eat the live ones that came into contact with the dead ones. The information I have received has led to more confusion. Unfortunately, I cannot locate a local source for live crabs either.

I have been told that maybe ordering steamed (and just reheating them) might be an answer.

What do your resident crab experts recommend for a successful event? I am looking at ordering a bushel and fear a casket of dead crabs arriving at my door. Any help and suggestions are welcome; a recommendation of a crab source is appreciated as well. Thank you for your time.

—Jeri Eberhardt, Elgin Illinois

Crab Catch columnist M.L. Faunce replies: Harvey Linton has been in business at Linton’s Seafood on Maryland’s Eastern Shore in Crisfield for 33 years. From him you can order crabs, steamed or live, by phone (877-546-8667) or over the Internet. Crabs are caught, refrigerated and shipped overnight with cold packs.

This is his response about mortality: “A crab that has been shipped and died can be cooked. It takes 72 hours under refrigeration for a crab to build up bacteria.”

His web page (http://lintonsseafood.safeshopper.com/index.htm?133) will help you with the local vernacular, preparation, reheating, use of traditional spices and setting the stage for your summer crab feast.

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