Beyond the turkey and dressing, everybody has their favorite Thanksgiving side dishes. There are green bean casseroles, candied yams (or the mashed with marshmallows on top version), and jello salads of every kind. These recipes, which include potatoes, gravy, cranberry sauce and relishes are part of a passing down of tradition, and make us feel like we are part of something that came before us.
In addition to the standards, my family has a few sides introduced in the 60’s that were non-traditional. They have stood the test of time and pop up on our tables to this day. You might be interested in starting the tradition of adding a tradition and introducing something new. I now add cheddar cheese to that bean green, mushroom soup, french fried onion favorite; never going back. Scientists say that our olfactory sense is the most primitive and memory provoking, and perhaps that’s why Thanksgiving has always been a favorite holiday. There is nothing like the smell of roasted turkey and dressing and all the et cetera’s to warm your November heart.
Aunt Janice’s Artichoke Pie
1 pre-made pie crust, uncooked
2 eggs
1/4 cup shredded parmesan
2 cups shredded mozzarella
1 package frozen artichoke hearts (or several drained cans), cut in bite sized pieces
1 clove garlic, minced (or similar amount in dried or powder version)
1 teaspoon Herbs de Provence or your favorite green spice
1 Tablespoon olive oil
Salt & pepper
Saute’ defrosted artichoke heart pieces in garlic and olive oil. Season with herbs, salt and pepper. Cool slightly. Mix beaten eggs with cheeses and artichoke hearts in a bowl. Add mixture to pie crust. Bake at 350 for about 1 hour.
Grandma Vera’s Zucchini, Basil, Cheese Casserole
3 medium sized zucchinis shredded or chopped
1/2 chopped small onion
1 clove garlic minced, or comparable in dried or powdered garlic
2 Tablespoons butter
2 eggs
1 Tablespoons each; dried basil and dried parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1 to 1 1/2 cups shredded colby jack
Saute’ zucchini, onion, garlic and butter in large pan until tender. Set aside and mix the remaining ingredients in a large bowl. Add the zucchini blend and mix together. Pour into a greased 10” by 10” baking dish. Bake uncovered about 35 minutes or longer, until knife inserted in center comes out clean.
Aunt Ethel’s Yoghurt Jello Salad
1 small package any flavor jello (raspberry, peach, lime, orange…)
1 cup fruit in the bottom yoghurt (mix or match jello flavor)
Choose a glass serving bowl that will hold two cups, and dissolve jello in 1 cup boiling water until clear of granules. Cool 10 minutes. Whisk in the yoghurt until lumps are gone or nearly gone. Chill until set. Garnish with fruit or whipped cream if desired.
Galveston Bay’s Promising Outlook
Jessica Riemer with a nice post-Harvey redfish. Redfish, unconcerned with low salinity levels, went on a feeding frenzy after the hurricane.
“Hopefully we can dodge a major weather system and enjoy this amazing time of year in Texas and the Upper Coast”
Well, the Galveston area did dodge the destruction of Hurricane Harvey’s winds, but not the rainfall. The Houston/Galveston area received upwards to 60 inches of rain and Galveston Bay became “fresh” from all the runoff. Fishing in September was non-existent, with few folks even trying their luck. As October rolled around, fishermen began plying the waters, with catches coming from the Jetties, East Bay and south of the Eagle Point area. Every tide change in October pushed the saltwater farther north into the Galveston Bay Complex. The outlook for November/December at the time of publication is positive!
November will be the month of transition for those seeking speckled trout. The trout will continue to move farther north with each tide change, but will they be in the normal areas, like Jack’s Pocket in Trinity, Tabbs, Scott and Burnett Bays? I would guess towards the end of the month, anglers should be able to catch some fish from these areas. Until then look for trout to remain in the areas they have been in October. Don’t overlook the west shoreline of Galveston Bay from Eagle Point to Seabrook. Also the western side of Trinity Bay from Dow’s Reef to the HLP Spillway. The wells in the middle of Galveston Bay and Trinity Bay, along with West Galveston Bay have the potential to produce great catches this November.
November is also the traditional month for flounder. The so called “Flounder Run” is in full force this month. Any shoreline, along any bay where drains are located is where one should concentrate their effort. The well known Galveston Channel, from Seawolf Park to the Pelican Island Bridge should be loaded up this year with flatfish! Already, some really nice flounder have been caught this October. It should only get better.
By December, we should see the Galveston Complex returning to a normal fishing pattern. The fish should be in their regular areas. The far back end of Trinity, the NW end of Galveston Bay, and West Galveston Bay will be the areas to target.
Hopefully we can dodge a big freeze and have minimal rainfall with each passing cold front. Eagle Point Fishing Camp has had a great supply of live shrimp and croaker. Their goal is to continue to have live bait throughout this year. You can always call them at 281-339-1131 to check on their bait supply. This time of year bait can become scarce, it is nice to know that you can count them to have live bait.
Misho Ivic: A Man For All Seasons
The man behind Misho’s Oyster Company
Michael Ivic, who the entire modern world knows as Misho, is indeed a Man For All Seasons, even by the standards and description detailed in Robert Bolt’s story of Sir Thomas More.
But maybe our story should be called, A MAN FOR ALL SEASONS PLUS ONE IRON WILLED WOMAN WITH A VISION!
Misho is one of the Texas Gulf Coast’s leading oyster barons (owner of Misho’s Oyster Company in San Leon. See our September issue.) It is a company that recently had to absorb a $1.2 million loss resulting from the flood-waters of Hurricane Harvey. The fresh water deluge destroyed most of Misho’s oyster leases in Galveston Bay, reefs that will take a minimum of three years to recover. In addition, Misho lost his “Oyster House Restaurant” in Rockport, Texas which was at the epicenter of the storm.
But none of this is what Misho wanted to talk about in his cover story. Instead, Misho wants more than anything for the world to know about people, and one person in particular, who helped him to make it as far as he has, to make him who he is. For that, first you need to know Misho.
Born and raised in Croatia, Misho was schooled as an engineer and came to the United States in 1972 intending to pursue an engineering career. But like so many of us, Fate had other plans. Well actually, Fate and a loving wife named Franka, also from Croatia, who had a vision for her family. When Misho married Franka in 1972, he may not have been fully aware of just how much she would be an active partner in his life.
Misho bought an oyster boat, the Indiana and was captaining that boat from 5 a.m. – 7 p.m. every day, even after securing his engineering degree in ’76. But it was his new bride who declared they would have an oyster company. She had more than a vision!
The Ivic Family.
She forged her vision into reality with hard work and long hours as administrator of everything from sales to book keeping, scheduling trucks as well as directing the unloading of boats. A job that consistently took from 10:00 A.M. until midnight or longer. And so it was that Misho’s Oyster Company came into being. Together, the Ivics built an oyster empire and a fleet of oyster boats. Misho eventually found a captain for the Indiana, and Franka handled the business end for years until the children grew old enough to take over the helm, so to speak.
Today, the Ivics rely heavily upon family involvement to keep momentum going. Even so, Franka still keeps a close eye to this very day to make sure the company ship is steered with an arrow straight wake. And here’s a note for the romantics reading this story, Misho and Franka just celebrated their 45th anniversary!
It is a beautiful story of success, both personally and professionally; but there is still more to know about Misho. The following example is very revealing: One of Misho’s deckhands, a man named Johnny from Albania, demonstrated exceptional talent while working on one of Misho’s oyster boats, and wanted to form his own oyster company. Instead of being threatened by this as some might have been, Misho helped Johnny get his first oyster boat.With Misho’s help, Johnny also became successful. The two men are the closest of friends to this very day. Hence, the motive in my naming this story after Robert Bolt’s hero.
When Misho talks about people he knows, it isn’t as acquaintances, but rather as friends. When he speaks of the people who work for him, it’s like he is talking about an extended family. Credit or praise is never directed at himself but rather at one person or another who helped him along the way, or is still helping him somehow. When you meet him, he does not greet you as an executive would, but rather with a warm handshake and a smile. This is Misho. Now that you understand, I can tell the rest of my story.
But then, there is also the Misho Extended family, for almost everybody who comes to work for Misho quickly comes under the umbrella of the Misho “E F” (Extended family). His workers feel close to him because he treats them with respect. When he talks to them, it isn’t as a worker, but as a friend. And so, when you approach a Misho business and encounter a worker, you can feel the relaxed atmosphere albeit an energized desire to do a job well.
Misho Oyster Company’s right hand man, Miguel, left, with Misho, Joseph and Annie.
The Misho Businesses
Misho is a man of many interests. There is the oyster empire with oyster leases in Texas and Louisiana. He is a wholesale supplier of oysters to restaurants and food businesses all over the United States.
Being a people person, he also has retail establishments known far and wide for oyster dishes. One of his long-time friends and customers is Phil Duke, founder of Gilhooley’s in San Leon. It is fair to say that Gilhooley’s is a national landmark when it comes to oysters. Gilhooley’s has recently been featured in Texas Monthly and GQ. The place is famous for oysters on the half shell, smoked oysters, Oysters Gilhooley, Oysters Picante, fried oysters and more.
When Phil got ready to retire, he didn’t want his creation to be taken over by just “anybody.” So, he sold it to Misho. Now that the baton has been passed, physical improvements to the property will be forthcoming in order to meet state requirements. The old, original license cannot be grandfathered in. We all hope those improvements will not erase the down-home ambiance that is as much a part of Gilhooley’s as the oysters themselves. As it is now, all patrons of Gilhooley’s enjoy a laid-back atmosphere and delicious food at small town, economic prices. Most of all, if you don’t feel like dressing up to eat out, Gilhooley’s makes you feel right at home. It is not a restaurant where the pretentious dwell.
In addition to Gilhooley’s, Misho has assumed ownership of another establishment less than two miles distant from Gilhooley’s at the corner of East Bayshore & 21st Street in San Leon, presently known as Casper’s, but to be renamed ‘BGB’, short for Bayshore Grill & Billiards. BGB is currently under renovation with an anticipated opening in November. Plans are to make BGB a family oriented facility with good food including Oysters Rockefeller and hardcore best prime rib to be found anywhere on the coast.
Previously, ‘Caspers’ was the largest billiards venue anywhere in this area, featuring ten billiards tables. BGB will retain that feature, but with the addition of electronic games geared for kiddos as entertainment while they wait on their food orders.
Villa Franka is located in Orebic, the most beautiful part of Croatia.
So, now you know that Misho is diversified. But I haven’t yet told you of the crown jewel in this wonderful offering. In far-away Croatia, Misho has created a first-class resort named after his revered wife, Franka. It is the Villa Franka and it is located within earshot of the birthplace of Marco Polo. A picture of Villa Franka accompanies this article below. It tells the story far better than words. It is a true get-away offering beauty, tranquility, history and luxurious comfort. So, how does one put a bow ribbon on a story such as this? A picture is worth a thousand words. Enjoy all the accompanying photos including our November cover. We think it will whet your appetite for a little adventure, some good food and perhaps a bit of exotic travel!
Plastic in Paradise
Captain Shane Cantrell shows how a 2 cent plastic bag nearly cost him $80,000. Photo by Jim Olive.
The Bottle and the Bag
By Janice Van Dyke Walden
Plastic in Paradise is a three-part series on the prevalence of plastic in the Gulf Coast’s marine life, and how it affects the food we eat and the water we drink.Speaking to local groups who deal with it everyday, they tell us how prevalent plastic pollution is along the Gulf Coast, and what we can do to reduce it and to eliminate it from our lives.
As much as 90% of floating marine debris may be plastic. And that doesn’t account for all the plastic that sinks to the bottom of the ocean, settling in sediment for thousands of years.Researchers estimate that 70% of plastic pollution will never be seen because it sinks out of sight.
While a definitive study on the impact of plastic on the Gulf of Mexico has not be conducted, institutions along the Gulf Coast from Florida to Texas are now banding together to collect, quantify and analyze plastic samples found along our shores.
A study published in 2014 estimates that 5.25 trillion pieces of plastic debris possibly float in the world’s oceans. Because the Gulf of Mexico was not included in that study, there’s no telling what our Gulf would contribute to the plastic count.But on the surface, here’s what some Gulf Coast residents are finding.It’s affects their livelihood.It affects the way we live:
The cost to fishermen
It’s the sound that no captain wants to hear: an alarm onboard goes off while you’re ten miles offshore.
That’s what happened last August to Captain Shane Cantrell aboard his charter vessel, Sharecropper.The boat was full of paying clients, ready for a day of fishing.They had cleared the Galveston jetty and were well out of site of land.Something triggered the overhead alarm on the intake.Cantrell stopped everything to open up the engine hatch and take a look.Inside he saw convenience wrapped around his gear case:a plastic ice bag either thrown overboard or allowed to get loose by someone.Ten miles offshore, a single bag had sucked up in his engine and blocked off the intake for the water pump that keeps the engine cool.Sharecropper’s twin engines were overheating and could have failed, leaving Cantrell stranded in the Gulf of Mexico with a boatload of clients.
A single 2 cent bag could have cost Cantrell $80,000.If he had lost both engines, Cantrell figures their replacement would have cost up to $30,000, and his downtime in high season could have meant $50,000 in lost revenue.
Encountering plastic offshore is nothing new to Cantrell.Most often in May and June when he’s out in depths up to 1,000 feet of water, he’ll see mylar balloons floating in the sargassum.The balloons are from the season’s graduation parties and ceremonies that have been released and floated away.Their shiny mylar plastic lodges in the floating beds of sea grass that are food for the Gulf’s juvenile turtles.“I’ve seen everything from hard hats to plastic bottles out in the sargassum,” he says.“But, the most common debris apart from the balloons is the single-use bottle and bags.”
Joanie Steinhaus of Turtle Island Restoration Network says juvenile turtles bit these plastic bleach and vinegar bottles that washed ashore Bolivar Peninsula. Photo by Jim Olive.
Floating global: plastic bottles
Long-time San Leon resident Stennie Meadors shares that same observation.She speaks with over 30 years in the field of environmental management.For ten years till 2001 she was an emergency response manager for Texas Commission on Environmental Quality handling response units for spills.She worked on the Exxon Valdez oil spill, and before that, she conducted hazardous waste inspections in the Houston area.A turning point for her came in 2007 when her grandson brought her the skeleton of a brown pelican with a plastic bottle lodged in its pelvic area.The bottle may have come from across the ocean, or it may have been deposited locally.
For three years, Meadors fought to ban plastic bottles in her area.To this day, there’s no law banning the bottle.Now she focuses on grassroots clean ups and consumer awareness in the shoreline process.She and her group of volunteers for Plastic Pollution Partnership comb the beaches from San Luis to Bolivar and from Morgan’s Point to the Texas City Prairie Preserve picking up plastic on a regular basis.“We see plastic straws,” Meador says, “They are a problem, but we don’t see them as often as we see water bottles.”
Meadors tells of the plastic bottles that washed up recently at Bolivar: about 50 bottles were found– small, yellow and worn-out, the product of Industrias Macier SA.The bottles were also punctured with holes.Meadors discovered they were bite holes of juvenile turtles.The bottles had floated across the Gulf from the Dominican Republic and drifted onto the beaches of Texas and Louisiana.Filled with vinegar or bleach, the contents had been used to distill water in the Dominican Republic.“They sell for 10 cents a bottle, get discarded and then get caught up in the Gulf Stream and land on our shores,” Meador says.She has given some of the turtle-bitten bottles to Joanie Steinhaus to display.Steinhaus runs the Galveston office of the Turtle Island Restoration Network, and uses samples like these to bring awareness to the public and to students they work with in Galveston’s schools.
“The plastic is so sharp that it can perforate on the way down,” says Steinhaus’ colleague, Theresa Morris, who is part of the coastal research team.The turtles “have these spikes in their throat that makes sure the food goes down, and so it will actually force food down in their guts, and the plastic will cut them up on the way down.Sometimes they can pass it, but you’re talking about very small pieces of plastic, and depending on what they’re made of, the plastics will be leaching chemicals that could cause physiological disruptions.”
The bag
Although bottles are among the top ten plastic items trashing the Gulf Coast, Steinhaus’ biggest plastic peeve is the single use bag, also among the top 10.“We live on an island,” she says.“Single use bags have a shelf life of maybe, 12 minutes.Less than 5% of them are recycled.They end up in the water.We live on an island.They’re blowing down the streets.They’re going to end up in the Gulf.”
A world of convenience
At Galveston’s Walmart on the Seawall at 64th Street, it’s easy to see how this happens.The parking lot is full at noon with shoppers pushing cartloads of purchases in plastic bags.Most of the items are double-sacked.Within five minutes, 80 plastic bags leave the store.Outside, a plastic bag floats by a woman waiting for a ride.“That wasn’t mine,” she says, “It was here when I got here.”
That attitude prevails in North America and Western Europe which use 80% of the 4 trillion plastic bags produced each year.
Some kind of fight
For Steinhaus, “It’s one simple change, and people fight it.”People like Gov. Greg Abbott.He opposes individual cities banning the plastic bag, claiming that Texas is being “California-ized.”Also opposing city ordinances to ban the bag is Texas Attorney General Ken Paxton.He’s asked the Texas Supreme Court to affirm the Fourth Court of Appeals decision that declared Laredo’s plastic bag ban unlawful. Paxton is calling a bag ban by individual cities unlawful because it violates state law, the Texas Health and Safety Code, which forbids municipalities from making rules to “prohibit or restrict, for solid waste management purposes, the sale or use of a container or package in a manner not authorized by state law.
Last year, resistance came on another level, Steinhaus says, when after working with a team of Galveston city officials to draft an ordinance on the marine environment, City Attorney Don Glywasky received a call from a South Carolina law firm with the intent to sue if Galveston passed its bag ban.
The Texas Supreme Court is scheduled to hear Laredo’s case on Jan. 11.The court’s ruling will have implications for Houston, Galveston and all other Texas cities that want to determine their own bag law.In the meantime, businesses and individuals are choosing alternatives to the plastic bag.
Galveston businesses take voluntary actions
“For hotels, it was easy for them to eliminate them,” says Steinhaus, “They have very limited use; their gift shops – especially the places like the Tremont, The Galvez or the Hilton, their clientele doesn’t mind.Most of them use paper bags or sell bags.”For the island’s smaller shops where price margins matter more, Steinhaus is in favor of forming a bag coop to lower the cost of paper bags for individual shop owners.
Either way, these local residents all agree it comes down to personal choice.Plastic “is something that we can have more control over,” says Cantrell. “It’s not coming from any other source but human.People don’t think about it, and people don’t intend to throw into the ocean, but it’s there.”
What can you do?
Refuse the bag; bring your own bag and bottle.
Bundle your plastic bags and deposit them at recycling receptacles located at the front of most grocery stores.
Buy your own re-useable bags and keep them in your car. If you don’t yet have a collection of re-useable bags, use paper bags.
Tell the store manager you’ll shop elsewhere unless they provide an alternative bag, like a paper bag or one you can buy and re-use.
Recycle any plastic bottles you find or purchase.
Instead of buying bottled water for home consumption, buy a Brita or other water filter, and filter your own water.Drink for drink, it’s less expensive, too.
Tell your city, county and state representatives what you want done about the plastic bag and bottle.
Join a local advocacy group.Help with clean ups.Spread awareness and good habits.You can do it every day or once a year.
Texas Local Advocacy Groups
Plastic Pollution Reporting for Galveston/Harris Counties
Texas Department of State Health Services salinity readings.
Unprecedented influx of fresh water ravages reefs
Months after the storm, we are still seeing the effects of hurricane Harvey. A massive amount of freshwater flushed through Galveston Bay and caused heavy casualties to the area’s live oyster reefs.
Galveston oysters need a balance in salinity in order to thrive, usually around 15 ppt (parts per thousand). The low salinities in many parts of Galveston and East Bay have decimated live oyster reefs, to the dismay of local oystermen and women.
In early September, Christine Jensen, TPWD Fisheries Biologist, sampled oysters from the middle of the bay and saw about 20% mortality on those reefs. The Department of State Health Services also took salinity readings (see figure below) and found that salt levels were rising in the lower parts of Galveston Bay but East Bay was still very fresh.
Jensen again sampled public reefs in October and it was determined that areas TX-1, TX-4, TX-5 and TX-6 will not open for oyster season on Nov. 1.
“East Bay experienced the worst of Harvey’s effects with very few live oysters left.It remained too fresh for too long for most oysters to survive.Hannas Reef had 51% mortality, Middle Reef had 95% mortality, and Frenchy’s Reef had 100% mortality.Almost all of the restoration areas in East Bay were killed,” Jensen said.
“Some reefs on the west side of the ship channel also saw significant mortality near where Dickinson Bayou drains into the bay Dollar Reef had 90% mortality and Todds Dump had 62%. However, several reefs in the middle of the bay survived fairly well and have higher numbers of live oysters than they have had in many years.The numbers of oysters in TX-7 were starting to rebound prior to Harvey and luckily survived with relatively low mortality.This area will open for oyster harvest on November 1.”
NOAA’s Galveston Bay Salinity Nowcast, a computer-generated forecast guide shows that upper Trinity and East Bays are still very fresh as of late October.
Upper Galveston, Trinity and East Bay still remain relatively fresh with salinity less than 10 ppt. But there is a silver lining; the reefs in the middle of the bay are doing well with higher catches than have been seen in many years. Also, there is a lot of clean cultch (dead shell) for oyster larvae to settle.
“A clean place for larvae to settle has always been a limiting factor in Galveston Bay for oyster numbers to rebound,” said TPWD Biologist Christine Jensen.
“Hopefully, we will see a quick return in a few years if mother nature will cooperate.”
A Hero Nonetheless
Raz Halili of Prestige Oysters.
To be sure, people who put their own well-being and safety aside in favor of helping their fellow man are in a special class of their own. Perhaps the most interesting part of all is, these special people walk among us and never declare themselves as being anything other than our neighbors and friends. I find that mind boggling. They deserve to wear a uniform or a badge, something that identifies them. But no.
Raz Halili fits this category. Following Hurricane Harvey he didn’t hesitate a moment to enter the breach, rescuing people first on his jet-ski, then later taking an oyster boat down the coast to Post Arthur where he engaged in rescuing hundreds of stranded people.
Was he in danger? Yes, absolutely. He must have known it, he was undaunted. This is called courage, the hallmark of a hero. So, although a vision of himself as a hero is invisible to him, he is a hero, none-the-less. Many TV stations, radio stations, newspapers and magazines apparently agree with me because he became an overnight sensation on all sorts of media, not just locally or nationally, but globally including being on every station in Albania, homeland of his father, Johnny Halili. Indeed, one lady on social media pegged him as a “hottie” and that went viral.
Amazingly none of this attention has gone to his head. As Heir Apparent to the Prestige Oyster empire, his focus is on running the family business, which he does quite well. Lisa, his mother is extremely proud of him, calling him a “good son.” But it’s the way she says it. You can tell, she’s bursting with pride. And ladies, I hate to tell you this, but Raz Halili is taken, off the market, not available. He has a long-time girlfriend to whom he is very devoted, so that’s that!
The old axiom is; “All glory is fleeting.” But in this case, not the hero. He’s just the same guy he was the day before the storm hit, and will be tomorrow. P.S. Look for this particular hero to appear in the movie The Bay House as the waiter.
2017 A-Class North Americans
By Bruce Mahoney
The 50th Anniversary of the A-Class North American Championship was held in San Diego Bay on Oct. 5-8. Hosted by San Diego Yacht Club, the event was held on the Silver Strand State Beach which is halfway down Coronado Island. The sailing area was well protected with flat water and great racing conditions for the Classics and Foilers alike.
San Diego is a long way from the larger East Coast fleets in the US, but the A Catters saddled up and headed west to support the Californians. We had 32 boats racing from all over, including Mischa and Eduard from the Netherlands, Larry Woods from the Toronto area, a container load from New Jersey, a 6 boat trailer from Atlanta, and many smaller rigs coming from Florida, Louisiana, Texas and all over.
Ben Hall a.k.a. “The Admiral” drove 2,500 miles with Bill Vining from Tampa, Florida to get three boats from the Sopot Worlds there just in time, and he wasn’t even sailing! It was another good example of the quality of people in the A Class.
Due to the flooding in Houston from Hurricane Harvey, there was a fair bit of debris in the water at home. My training partner Benn Hooper and I decided to head out early to sail in San Diego to keep the boats in one piece. We drove 24 hours straight through and sailed for 6 days prior to the event. Mischa joined us and we spent a lot of time on setup and techniques to maximize our performance, with Benn in the Classic as a good benchmark.
Ben was on his recently modified Classic LR5 with the long leech version of Mischa’s Decksweeper, while Mischa and I pushed the F1’s with a smaller head design. It was a bit of a gamble in the short term as San Diego is not thought of as a windy venue, and conventional wisdom pointed to light airs being the Achilles heel of a small headed sail. It was great testing though and the new sails performed well across the range.
As always when I get the opportunity to train early with good people before a championship, I could pack up and go home the night before the regatta and be perfectly happy, as I find it really satisfying to learn so much and progress in how to sail these amazing boats.
After some good battles with Mischa and Matt, I was fortunate enough to come away as North American Champion…
We pulled off the regatta with Foiling conditions throughout, except for small sections of a leg or two. The breeze was on average 7-12 knots, some less and more on the last day. There was only a bit of short chop on the last day near the bottom when the breeze was up in the mid-teens. The pressure was always changing just a little bit throughout the trip, so you really had to stay on your toes with the mode and setting changes. Often times you weren’t in exactly the ‘perfect’ setting, so learning to keep the boat ripping while managing that aspect was a big part of the regatta.
The SDYC Race Committee did a great job getting off 11 good races over four days. They kept us apprised of their intentions and were great with communication, which we all appreciate.
The battle for the Classics division was never over, with a different leader at the end of each day. Craig Yandow came out on top, and there were a lot of tight finishes across the line throughout the week. Great to see some new energy in that group and I believe the US will send a good Classic contingent to Australia for the Worlds.
Matt Struble sailed a solid event in the eXploder I used in Poland, and thank you again to Emmanuel Cerf from eXploder USA for helping me at the Worlds and Matt here at the NA’s. Emmanuel is a great promoter of the class, and motivates our sailors to get to our events. He is the man behind the 2020 Worlds in St. Petersburg, Florida. Be sure to put that on your long term planning, as it will be truly first class.
Mischa won the event as Open Champion, with his blazing speed and complete command of the boat. It was great to have another fun mission with him, and we hope in the future to have more international competitors here to raise the level even higher. The perpetual trophy for the Open Champion has gone missing (if you have it, send it back…), so the Regatta Organizers did a cool thing with a Multihull Elapsed Time Trophy that they award each year. By their reckoning, having won 9 of 11 races means Mischa completed the regatta in the lowest elapsed time, so his name is now on the trophy with ORMA 60’s and other offshore Multihulls.
After some good battles with Mischa and Matt, I was fortunate enough to come away as North American Champion, and looking at the trophy my 2 wins pale in comparison to the multiple winners over the 50 year history of the class in the US. The trophy has the winning skipper and boat type which we will post shortly on our US Class website. Apparently even Hurricane Andrew has a victory in 1992, but no boat type was listed. It’s pretty cool to think for half a century A Cat sailors have been throwing boats on trailers and traveling around the country for the fun of it. I’m happy to be one of them.
The 2018 North Americans will be at the Sandy Hook Bay Catamaran Club in New Jersey. The club is just across the water from New York City and has hosted the Atlantic Coast Championships the past few years. It should be a great event. From there the US Fleet will be loading containers to head down under to Hervey Bay for the 2018 Worlds. Come and join us!
Houston Yacht Club Plans Annual Turkey Day Regatta
Registration is now open to race in the annual Houston Yacht Club Turkey Day RegattaSaturday and Sunday, Nov. 18-19. The regatta is open to all boats and classes for racing Windward-Leeward or Pursuit.Prizes are turkeys.The number will be based on the number of registrants per class. Our annual “Grog” party will follow racing on Saturday.
As part of the Competitors’ Briefing on Friday, Nov. 17, all racers are invited to attend a presentation by HYC Member and Laser Radial Youth Women’s World Champion, Charlotte Rose, who will share her on-the-water racing experiences and upcoming 2017 Youth Sailing World Championship in China later this year.She has been nominated for the 2017 Rolex Yachtswoman of the Year.
The awards ceremony on Sunday, Nov. 20 will feature our chef serving up turkey and trimmings for the racers at the trophy presentation.
See the HYC Web Site for the Notice of Race for the schedule of events.Boats may enter the Regatta through Regatta Network.
For further information, contact Event Chairmen James Liston jtliston@aol.com or Madonna Breen mbreen@embarqmail.com.
November is by far the best month for flounder fishing along the upper Texas Coast. It stands out so much that the Texas Parks and Wildlife Department set special rules for that month that include a reduction in the daily bag limit from five to two and the limitation of hook and line (rod and reel) as the only means of catching flatfish. With that restriction, flounder gigging is prohibited during November.
The main reason for the great fishing in November is the annual flounder migration to the Gulf of Mexico reaching its peak and flounder stacking up in such numbers around the passageways to the Gulf that they are easy picking for anglers.
Prior to the changes in the rules, anglers had a daily bag limit of 10 with a two-day possession limit. This allowed the gigging crowd to take 10 before midnight and another 10 per person after the clock struck 12 a.m.
When the two-day limit was eliminated and the bag limit reduced to five per day, along with the November rules, flounder stocks began to rebound.
With the flatfish now back to good numbers, let’s take a look at some tips from an expert on how, where and when to fish for flounder.
Phil Ortiz, inventor and manufacturer of the popular Flounder Pounder artificial bait, is one of the noted experts on flounder and flounder fishing. Ortiz has fished commercially for flounder and for over 20 years has devoted his time to producing one of the most prolific flounder baits on the market, the Flounder Pounder.
Recently, I interviewed Ortiz along with his brother Joe who assists him in manufacturing the baits. We started out with what I considered the most important question and proceeded from there.
Kent: What would you say is the most important single factor in fishing for flounder?
Ortiz: When the periods of sunlight fall, meaning shorter days, signals go off in flounder to start moving. The shorter days translate into cooler water and give rise to frontal systems making their way to the coast. This has a snowballing effect in that the fronts move the water out of the marshes and back bays thus telling flounder to prepare for their move.
Kent: Now that we see the flounder beginning to move, what are other factors that affect fishing?
Ortiz: The next most important is atmospheric pressure. A drop in pressure alerts flounder that change is on the way and the movement begins.
Kent: What about tides and moon?
Ortiz: Tidal flow, whether incoming or outgoing, is 99% necessary. The moon phases are not as important; however, the better action will be during major and minor periods.
Kent: What about the actual fishing? What color is your favorite and how do you fish for flounder?
Ortiz: Color makes no difference; in fact the bait itself is not that important. It is all in the presentation. I once hooked a cigarette butt to one of my jigs and caught flounder by making the bait resemble a running shad.
Kent: I recall you telling me that noise, if anything, helps flounder fishing. Is that still true?
Ortiz: Absolutely. Think about it, flounder lie on the bottom and any loud noise nearby will spook bait into running away. During the exit, the spooked bait will run past an awaiting flatfish and an easy meal results.
Kent: Is November the best month to catch that big “saddle blanket” flounder?
Phil with another flatfish fooled by the Flounder Pounder.
Ortiz: There are a lot of large flounder caught during November; however, my experience has shown June through August to be the best time.
Kent: It is pretty well known that the smaller male flounder make an appearance first during the flounder run. Why is that?
Ortiz: It is because they move slower than the larger females.
Kent: In closing, do you have any advice or recommendations to pass on to other fishermen?
Ortiz: Yes, I encourage fishermen to support regulations to increase the minimum size for flounder to 17 inches. Why? Because most of the males are under 17 inches and it takes approximately four to six males to fertilize the eggs of one female. Before recent research on this topic, it was thought that a one to one ratio was satisfactory. Today we know otherwise.
Lots of questions are being asked about the effects of the recent flood waters on the Galveston Bay Complex.Most of the questions are centered on whether the floods have a beneficial or detrimental impact on the eco-system and what we can expect in the way of fishing this fall.
For a number of years, the Galveston Bay Complex was experiencing a serious drought that was beginning to change the ecology of the bay.High levels of salinity and restricted flows of fresh water from rivers and creeks were taking its toll on the wetlands and back bays.
Concerns were mounting about a change in our fish patterns, in particular a possible migration of certain species of fish out of the bays and an influx of different species into the bays.It certainly was a situation that warranted concern.
Three years ago, the first of a series of heavy flooding hit and eventually lowered the salinity levels and created some ideal conditions for growing our stocks of marine life, both fin fish and shell fish.
In most cases, flood waters entering the bays do a lot of good for the basic component of the marine life cycle and that is the estuaries.The nutrients that are washed into the rivers and other outlets help the vegetation grow and in turn provide a sanctuary for newly hatched marine life.
This is obviously a real benefit to all who partake in saltwater recreational activities and most beneficial to anglers in all areas including those who fish offshore.
On the other hand, flood waters that contain heavy concentrations of contaminants can be detrimental to the estuaries.Contaminants in the form of chemicals and metals are the most destructive, as they can and do kill the life line of the estuaries, the vegetation and in general pollute the waters.
“Well, for speckled trout especially they are going to be found in large concentrations closer to the coast.”
Just how our recent flood affects the sensitive balance in the wetlands is yet to be determined.
While it remains to be seen as to the effects on the estuaries, there are a few things that can pretty well be counted on as far as the effects on fishing and crabbing.
Following the floods and during the time when heavy flows of water continued to pour into the bays, we have experienced a welcomed dry spell with northerly and westerly winds dominating under low humidity.This has helped to get the flood waters draining more rapidly.
Most of Galveston Bay has been muddy and off color with little or no salinity.How long this will last is anyone’s guess.
Most of the time, trout will move out of the upper reaches of the bay system and settle in areas that are closer to the Gulf of Mexico such as those around the passes and jetties.In those areas, trout tend to stack up and become easy prey for anglers.
Using last year as an example, our heavy floods came early in the summer and were followed by a similar pattern of hot, dry weather.It was at least two months before the bays started showing signs of improvement.
If that pattern repeats itself, it could be November before the water returns to normal around the Galveston Bay Complex.This is especially true in light of the fact that this year’s flooding was more extensive and severe than in years past.
So what does that mean for fishing?Well, for speckled trout especially they are going to be found in large concentrations closer to the coast.The jetties, surf and lower Galveston Bay should hold the prized game fish for quite a while.
Reds and other fish likely will be the offering in the upper reaches of the bay system, as they are not nearly as sensitive to salinity as are trout.
Blueprint for the Great American Dream
Lisa and Raz Halili of Prestige Oysters.
The story of Prestige Oysters
By K. Pica Kahn
Johnny and Lisa Halili.
It is a love story,and a story of the American dream. Johnny Halili, a little boy in Albania, never dreamed he would be an oyster mogul in the U.S. In the 1970s, coming from his home country to Chicago, he began his American work life in a car wash. Drifting from job to job, he heard from his cousin that there was work in Louisiana; so off he went.
Working on a boat for the first time, he was a deckhand and worked very hard for years. Eventually he bought his own oyster boat, the Lady Katherine, and that is when his successful American dream life began.
Prestige Oysters is a private family run business which continues with his best deckhand Lisa, who later became the love of his life and his wife. Working through all kinds of weather, they never gave up their dreams. The couple are now joined by their son Raz in this family owned and run business. The company has two full-time processing plants providing market for over 100 boats from Texas to Louisiana and Maryland.
The family was able to increase their business with the acquisition of the Quintus 350L high-pressure processing machine and CryoQuick tunnel to process oysters. In 2013, the company acquired Joey’s Oyster Company’s state of the art facility with HPP technology in Amite, Louisiana.
Raz Halili took to the flooded streets after Harvey to rescue people and animals alike. He has gained national attention after one of his rescue photos went viral. He has been affectionally dubbed ‘Rescue Bae.’
“HPP is one of the most clean and advanced food processing technologies. It is the size of a small room,” said Raz. “It does 1,200 oysters at a time in high pressure. We buy from other people, and we have our own boats. We also buy from independent contractors from South Texas up to Maryland. Oysters are a very popular appetizer. They are a delicacy – a romance between ocean and man ”
The High-Pressure process is a food processing method using water and elevated pressures to achieve consumer desired goals.In 1990s, HPP emerged as a method of processing food, but not until the 21st century was it applied to seafood.
The advancements in HPP technology over recent decades have proved this method of food processing is of the highest quality. From fresh juice to meats and seafood, HPP neutralizes listeria, salmonella, E. coli and other deadly bacteria. Their Treasure Band oysters have undergone our High Pressure Process which reduces the Vibrio Vulnificus and Vibrio Paraheamolyticus to non-detectable levels.
The idea for the purchase of the multi million dollar machine was that of the father, according to Raz.
“He really saw the value in it, and so we bought one, and it has been a great asset for us.”
According to his mother Lisa, Raz took the business to a new level, when he approached the giant Sysco Foods.
“He was just this kid with an idea, and he made it happen,” said the proud mom. “We would have never even thought of it, but after college he came on the sales side of the business and this was his venture, and he took a chance and did it for us. It made all the difference. We are very proud of him. We were just simple wholesalers, and he took us to a whole new level.
Like his father before him, the son now 31, had a vision of where he wanted to take the company.After pitching the idea to the seafood director at the time, he felt confident this was a program with a story behind it that could sell.
“We were able to supply a year-round supply of oysters at a competitive price, and we are the first ones to have a corporate level oyster program at Sysco,” said Raz. “It was a multimillion dollar investment, but we always want to change, grow and push our company to greater highest.”
Although the idea and the execution was the son’s idea, he says he learned so much from his father, from whom he got his work ethic.
“He taught me the meaning of hard work and dedication, always preaching to never take anything for granted, to help others and stay loyal to the ones who have helped you along the way. My family and I have a great appreciation of living in a free country, where you can fulfill your wildest dreams. Enjoy working hard and it will pay off.”
Oyster Appetizers, Recipes and Wine Pairings
By Betha Merit
Appetizers are multifold fun. They get the party started by whetting your appetite and teasing your tastebuds. And they can also be served as a meal in tandem with another small plate of food or two. Another idea is to plan a small gathering and have everyone bring their favorite hors d’oeuvres with a paired wine. For the following oyster recipes we suggest pairing with bubbles, from Champagne to sparkling rosé. And any crisp white wine such as Chablis or Sancerre will also pair nicely. Enjoy.
Crispy Oven-Baked Oysters
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne
2 eggs
1 cup dry bread crumbs
2/3 cup grated Romano cheese
2 Tablespoons dried parsley
1/2 teaspoon garlic salt
1 pint shucked oysters
Use three shallow bowls. In the first bowl combine flour, salt, pepper and cayenne. In another bowl whisk eggs. In the third bowl combine bread crumbs, cheese, parsley and garlic salt.
Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in greased 15 x 10 x 1 inch baking pan; drizzle with oil.
Bake at 400 degrees for 15 minutes until golden brown. Serve with jalapeño ranch dressing for dipping.
Savory Bacon Wrapped Oysters
12 ounces bacon strips cut in half
1 pint shucked oysters
2 Tablespoons brown sugar (or white)
1/3 cup tamari or soy sauce
2-3 cloves minced garlic
1/4 teaspoon dry mustard
Cook bacon in skillet style pan on medium-high heat until shrunken, but not crisp. Lay on paper towels to drain. Preheat oven to 300 degrees F.
In a shallow baking dish, whisk together the brown sugar, soy sauce, garlic and dry mustard. Wrap each oyster with bacon and secure with a toothpick. Place in the baking dish with sauce and bake for 15 minutes or longer. Oysters are done when the sauce bubbles and the bacon is crispy around the edges.
Wine Pairings
Chablis
The Chablis region is the northernmost wine district of the Burgundy region in France. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay. These wines often have a flinty or steely note.
Sancerre Blanc
Sancerre is located in the eastern part of the Loire valley, southeast of Orléans in France. Sancerre blanc is usually bone dry and highly aromatic with intense flavors of peaches and gooseberries.
Tony Chachere’s Easy Gumbo
1 bell pepper, chopped
1 large onion, chopped
3 ribs celery, chopped
1/4 teaspoon minced garlic
10 cups cool water
1 cup Tony Chachere’s Instant Roux Mix
1 lb. shrimp and 1 lb. crab meat
Tony Chachere Original Creole Seasoning
In a stockpot coated in pan spray, sauté vegetables until soft. In the same pot, add Tony’s Roux, 2 cups of water, 1 cup Tony Chachere’s Instant Roux Mix
Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add remaining water. For seafood gumbo, bring roux mixture to a boil, then reduce heat and simmer for 15 minutes. Add shrimp and crab meat and return to a simmer for 15 minutes.
Add remaining water. Season gumbo to taste with Tony Chachere’s Original Creole Seasoning. Ladle gumbo over steamed rice and garnish with chopped green onions and Tony Chachere’s Gumbo Filé.
Opelousas Oyster Loaf
1 Loaf French Bread, unsliced
Margarine
1 Dozen select large oysters
1 Egg
Ketchup
Tony Chachere’s Original Creole Seasoning
1/2 Cup light cream
1 Cup bread crumbs
1 Cup oil
Dill pickles (sliced)
Lemon (wedges)
Cut off top of the French Bread lengthwise and reserve. Scoop out insides and toast the loaf. Butter inside generously and keep warm. Dry oysters on absorbent paper.
In a bowl, beat egg with Tony Chachere’s Original Creole Seasoning, slowly adding cream. Place oysters in egg mixture, then in bread crumbs, thoroughly covering all sides. Fry in shallow oil until brown and drain on absorbent paper.
Fill the hollow of French Bread with the fried oysters. Garnish with sliced dill pickles, lemon wedges and dabs of ketchup. Replace top, heat in oven and serve. Yields 4 servings.
Youngster Lands Big Bull Dorado
Eleven-year-old Will McLemore of Houston landed this 67” dorado while fishing with Capt. Brett Holden and the crew of the Booby Trap out of Los Sueños, Costa Rica. He also released his first ever blue marlin!
His father, Scott McLemore, also released a marlin just minutes later on their half day trip just 20 miles from the marina.
The big dorado took a live tuna, bridled with a circle hook, while fishing for Marlin near a floating log.
“There are a lot of big dorado this year,” Capt. Holden reported. “We have landed more this season than the past three years combined.”
After what feels like an eternal summer this year, I could not be more excited thinking about fall and cooler temperatures. There are so many great things that happen on the bays, and of course the cooler temperatures don’t hurt my feelings one bit.
In mid August its still hot but one of the first major changes happens; the kids go back to school. There’s a slight drop in fishing pressure as many of us have to change our focus from entertaining kids to keeping them on track with school work and other related activities.
Tropical weather from late summer is usually the starting point of some very slight bay water cooling. The increase in even daily thunderstorms and cloud cover starts the downward trend of water temperatures. This seems to in turn trigger some slight change in fish feeding and activity periods.
Extreme daytime temps of summer can reach well into the 90’s and often leave us with fish that are sluggish and less active during the mid day periods. Scorching heat and cloudless days can push fish to slightly deeper water and definitely seem to keep fish from high levels of surface feeding. Not to say that there won’t be activity in the heat but many days it can be reduced from other peak times. Add in some heavy cloud cover and you will notice a decrease in water temp even without rain fall. Mix in some solid rainstorms with the cloud cover and its entirely possible to knock several degrees off the surface and shallow water temps.
Short days, long stringers
By September, we have typically passed peak temperatures. It’s still hot for sure, but we are beginning to trend slowly downward. Shorter daylight “photo period” helps as there is a reduction of hours of sun heating. Another slight boost to fishing is the second annual reduction of fishing and boating traffic due the opening of some shooting sports season. Teal season does put some boats on the water in select areas, but they aren’t moving around much during the first few hours of the day. In general, the reduction of boats running around tends to help “settle” the fish and allow them to spend their time doing the feeding and moving habits that are normal and less of their time trying to avoid propellers and loud noises that our boats make.
Fish the outgoing tide
One of the biggest changes, and one that affects certain parts of the bay very dramatically, is the change in tides and timing. This is a known annual event, though there is no exact repeating date when it occurs. At some time in September, we will see this change, the change of having a typical daily incoming tide in the early morning hours. Eventually we see the early morning tide turn to an outgoing swing. It doesn’t sound like a big deal, but if you understand the number, size and varying types of baitfish, shrimp and crabs that have grown through the warmer months and have spent their time deep into marshes and up rivers and creeks, falling tides tend to become the predominant feeding time.
Knowing where some of the big numbers of prey species are makes it easier to understand how an outgoing tide can spike feeding activity. Small baitfish and invertebrates are much more subject to being moved around by the force of tides, not to mention that their food sources are moved and easily available during periods of stronger tide movement. As these tides flow and bring food out into open areas, fish tend to binge feed on more available food sources.
Conversely, on incoming and higher tides, many of the food species are able to find cover and shelter in places that make it challenging for predators to reach them.
Cool water feeding
The final change of the fall tends to come slightly later in September or early October, and is again temperature related. Though we will probably see some very mild cool fronts, the early “stout” fronts will make a huge difference in fishing. The smaller mild fronts will create small changes in bay temps and fish feeding, but as we start to see more significant fronts, feeding activity increases at a much more notable rate. Since these early fronts don’t typically bring huge temperature drops and are quickly followed by rapid warming, they don’t really cool the water that much. Stronger fronts that last longer, will create even more water cooling.
So, why does cooler water make the fish feed? In short, so many of the small prey species that arrive in the spring, have grown to maturity and are prepared to move out of the back bays, creeks and rivers and these movements are triggered by falling temperatures. Add the onset of outgoing tides and you have a perfect recipe for heavy feeding.
Fish are aggressive, food is more readily available, the boating and fishing traffic has reduced and the comfort level is significantly better to spend a day outside. Sounds like a perfect time to go and enjoy the outdoors.
Fishing Galveston Bay in September and October
Eric Valentino and Capt. Dillman after a good day on the water.
All I can say is “Wow!” It’s hard to believe that summer is over. I know it is not the official end according to the calendar, but I go by the start of the school year. What can we expect for September and October this year? Hopefully no more hurricanes and a little cooler weather would be a welcome change.
Most people have their own predication if we are going to experience an early fall weather pattern. From what I am seeing and hearing, all indicators point to an early fall here in Texas. Hummingbirds have made an earlier than normal migration, I have also heard of sightings of teal along the coast. Sand trout, and plenty of them, were caught in Galveston Bay the first week of August. Normally all this happens towards the latter part of August, not the first week.
September and October are what I would consider transition months along the Upper Coast for fishing. As the water temperature drops, fish begin their migration north into the back bays of the Galveston Complex. I have already experienced the migration pattern with good action in Trinity Bay during August. In September and October we should see a bigger push of fish into the northern reaches of East, Trinity and Galveston Bays. Why? Bait, bait and more bait! Tides will begin to drop with each passing front. As the shrimp and shad get pushed out of the marsh, they become easy prey for predator fish.
So what’s the best bait?
While some fish will still be caught on live croaker, live shrimp will be the go-to natural bait. Lure fisherman will also do well, with soft plastics being the lure of choice. Eagle Point Fishing Camp will carry croaker and live shrimp during these months.
September and October is also the start of hunting season in Texas. Dove and teal season open in September for the bird hunters. Deer season is around the corner, so now is the time to prepare your lease and sight in those rifles! A special archery season for deer opens September 30.
This time of year is special for the sportsman in Texas. Get out and enjoy this transition period. Hopefully we can dodge a major weather system and enjoy this amazing time of year in Texas and the Upper Coast!
Misho’s Oyster Company
How Croatian native Misho Ivic built an oyster empire on the Gulf Coast
By K. Pica Kahn
Misho Ivic
Misho Ivic, owner of Misho’s Oyster Company, one of the three largest oyster producers in Texas, didn’t start out in Texas or in the oyster business. Originally from Croatia, Ivic’s father, an engineer and a professor, told him he needed to leave his homeland for a better life in the U.S.
“When I was 11, he said, ‘this is not a country for you,’”said Ivic. “‘Go to America, but get an education first.” He had been asked to join the communist party three times and refused. He wanted a better life for me. My father was raised by the Franciscan monks after his mother died when he was a child, and he was suppose to be a monk. Someone in our family had been a monk for 300 years.”
But life had other plans for the father. Speaking five languages, his father was one of a few people who could communicate with Yugoslavian/Croatian business people, so that and his work as an engineer helped him support his family in style. He was sent to South America where he was able to earn a good deal of money and upon his return, he was asked to be a professor. So the son also went to university to become an engineer.
He got a job in the oyster industry making $20 a day as a deckhand on an oyster boat. The second year, Ivic bought his first oyster boat, a 50-foot boat for $8,000. As his own boss, he had job security, couldn’t get fired and learned the trade. Without finishing his degree, he came to this county at the age of 32 and finished his education at the University of New Orleans as a mechanical engineer in 1976 after working for over two years in Croatia in the oyster industry.
“I was advised by a friend to go to Texas and buy an oyster lease, which I did,” said. “I came to Texas and in 1977 I bought three leases. My dad said you need to work as an engineer, so I did that too.”
He worked designing several boats and equipment. He was also involved in designing some conveyers for oysters. He now had eight boats and six leases producing 420 acres of oysters.
“In 1983, I went to work as a mud engineer making $54,000 a year as an engineer and making $120,000 in oysters. I was married by that time and had four kids, and I’m still with the same woman 45 years later.
“That was the last time I ever worked for anyone again. I had the oyster business, and I never went back to engineering. I decided we needed to buy a dock.”
However, the property he wanted in San Leon was $150,000 and he couldn’t afford it. But after Alicia, the owner went down to $50,000 and Misho had his docks.
He now has seven docks, he owns four and leases three. With six children, all but two of them work in the family business living within 15 miles of each other from League City to San Leon. They are all hard workers, he said, and they all seem to adore their father. The feeling is mutual, he says. The family’s closeness and devotion to both the family and the business helps, they believe, to make them successful.
“People can feel how much we care,” said daughter Annie. “I think it even makes our oysters taste better,” she jokes.
Emily, is a teacher in Austin and Kathy is in Croatia, involved in real estate and is a good mother. Annie, is in business with dad. Michael is his right-hand man, while Annie and Joy work in the oyster business in administration. Francis is a mom with three kids. Unlike some families they get long well and spend a lot of time together.
“I love my family and I love oysters. I eat them almost every day,” he said. “I like Gilhooley’s restaurant for oysters. I liked them so much, I bought the restaurant recently. Oysters need brackish water; part saltwater and part freshwater. Gilhooley’s make them with Parmesan cheese and charbroils them. They are delicious.
“Our oysters are not processed, have no hormones or preservatives, and they are pure as can be and very good for you. In countries where they eat a lot of oysters, there is almost no diabetes or heart disease and they attribute that to the oysters. They help blood move throughout the body. That is why they are thought of as an aphrodisiac.”
Misho’s Oyster Company is among the top three oyster companies in Texas although they sell all over the country from Texas to Virginia and Maryland. Half are sold in Texas.
“I am very proud of the company, but all my life, I have been riding a roller coaster. I never feel secure,” he said. “You never know when everything can change. If I have to, I can always go back to working on the boats, but not for $20 a day. No more deckhand for me. This time I will be the captain!”
Battle over oyster beds finally has a happy ending
By Mary Alys Cherry
A war over oysters? While it may sound like something Hollywood would dream up for a movie, dozens of Galveston Bay families and businesses found themselves caught up in the middle of it and worried they might lose their livelihood.
That was until last Oct. 26 when Judge Lonnie Cox of the 56th Judicial District Court ruled in their favor, much to the relief of Lisa and Johnny Halili of Prestige Oysters, Stephen Hillman of Hillman’s Seafood, Michael Ivich of Misha’s Seafood and oystermen Jure Slabic and Ivo Slabic.
“There is still work to do,” their attorney, Chris Feldman, said afterwards. “We still have to litigate total attorney fees and for tortuous interference where STORM interfered with our clients’ ability to harvest oysters,” he told The Baytown Sun. “We didn’t get a final judgment but a partial summary judgment, and there are still some things to do. But the big central issue has been addressed, and this case is a victory for everyone.”
The controversy got its start back in early 2013 when the owners of Jeri’s Seafood, Ben Nelson and his son-in-law, Precinct 3 Justice of the Peace Tracy Woody, set up a separate company named the Sustainable Texas Oyster Resource Management (STORM).
Then, the next spring, it was learned that the Chambers Liberty Counties Navigation District had awarded STORM a 30-year lease on more than 23,000 acres of submerged land – the better part of Galveston Bay, as one person put it — for $1.50 per acre initially. This despite the fact the land was already privately leased from the state and is normally leased by Texas Parks and Wildlife.
Normally, the navigation district’s job is to improve and oversee waterways, not the harvesting of oysters. That’s the job of the Texas Department of Parks and Wildlife, which leases the reefs.
Shock spread around the bay, still recovering from Hurricane Ike damages, creating a firestorm of dissent from oystermen and the Texas Parks and Wildlife, which manages dredging rights in the area. “They can’t do that can they?” was a frequent question on the lips of oystermen, oyster aficionados, just about everyone who had never heard of a navigation district having the authority to take such an action.
If the courts upheld STORM’s claim, it would have jeopardized all oystermen around the bay. Lisa Halili and other Galveston Bay oyster company owners promptly sued. “This can’t happen,” Halili remembers her son saying to her. “We can’t make a living.”
Now, she said last year after the Cox ruling, “thanks to Judge Lonnie Cox, we are all free to go back to our way of life. For two years, this illegal lease has added to the heartaches of the good people who make their livelihood harvesting oysters. Their life’s work was threatened and jeopardized by . . . dealings on the part of the Navigation District.”
The owners of Jeri’s Seafood and STORM were not happy with the verdict against them and took the fight all the way to the Texas Supreme Court, which denied their request to review the Galveston County ruling – ending their illegal lease for good.
Meanwhile, the Galveston County oystermen have filed a federal civil rights lawsuit, claiming their constitutional rights have been violated by a conspiracy by Navigation District board members trying to help one company, Jeri’s Seafood, take control of Galveston Bay.
In the lawsuit, the plaintiffs claim that the Navigation District knew the lease was an under-the-table type of agreement and failed to consider giving the lease to any other party other than STORM, even though they were aware that the plaintiffs and other oystermen were competitors and had competing leases with the state, and that the District failed to seek approval for the lease with Texas Parks and Wildlife. The suit also seeks damages for lost income during the period the oystermen were unable to cultivate and harvest oysters from their leases.
Fishing & Winning POCO
By Janie Goldman
League City resident, Rodney DeVillier, Captain of Chum On, and owner of One More Cast Charters, (www.omccharters.com), brought in the winning 551 lb., 109 inch Blue Marlin in the annual Poco Bueno Fishing Tournament.
The win was celebrated by boat owner Dr. Kevin Horn, a Baytown orthopedic surgeon, and crew members Chris Horn (angler who brought in the winning fish), Ben Horn, David Horn, Jake Horn, Michael Horn, Shaun Essery and Joey (Sully) Sullivan.
Poco Bueno, is an invitation-only, family-run fishing tournament held every July in Port O’Connor. It was founded in 1969 by Walter W. Fondren and several friends with the intention to draw attention to Port O’Connor and the rich resources it has to offer fisherman.
Captain Rodney DeVillier, who runs the marine electronics department at Fathom Maritime service, says he has been participating in POCO since 1999.In that first year they won third place and won again in 2002 with the second place prize. Rodney explained that even though this year there was an option to weigh in on the second day, they choose to weigh in on the first day because it can bring in an extra $15,000. In addition, cooling the fish overnight can cost you some weight.
When asked what he especially enjoys about the Poco Bueno tournament in Port O’Connor, DeVillier explained that the format and rules are different from other tournaments.It’s all about tradition.
He plans to continue participating in POCO for as long as it continues to keep its traditions and the intentions of its founders.
Texas Billfish Tourney Results
$ea Dollar$ did well on tuna at the Texas Billfish Classic.
While writing the fishing report each day for the Galveston Daily News, there are many questions that readers ask about fishing and fishing equipment.One question that crops up fairly often has to do with fishing weights.
The inquiries are generated by anglers who shop at tackle stores or bait shops and see a wide variety of weights on the shelves and are curious as to how to distinguish between the choices.Another common question about weights has to do with a recommendation of what weight or weights should be used for a particular type of fishing.
Hopefully this article will shed some light on those questions and provide some useful information about how and when to use the various weights.
Browsing around the fishing weight displays in tackle shops can be a confusing adventure, as most of the larger operations have dozens of different types on display with only a few being popular with fishermen.
Determine Your Use
Before getting into the various weights available, let’s address a basic question.For what type of fishing is the weight designed?Casting for trout and reds involves different types of weights than say surf fishing or offshore fishing in the Gulf of Mexico.Pier fishing also has its unique type of weights.
For most types of fishing, the objective is to get your bait down with the least amount of weight.Currents, wave action and wind all effect the choice of weights.
When viewing the choices of weights at most tackle stores there are several that stand out and for purposes of this article we will focus on the most popular along the upper Texas coast.
Photo of Atlantic Croaker caught on a headboat off the coast of Ocean City Maryland.
Pier and Bank Fishing
For bank and pier fishermen who cast baits with a double drop leader and weight at the bottom, the most popular are the bank sinker, pyramid and bell weights.All come in varied sizes and are designed to get the rig (leader, hooks and weight) to the bottom quickly before the “trash fish” attack on the way down is successful.
This type of fishing is great for pan fish and is the most convenient and popular style when fishing from piers, rock groins and jetties with dead bait.
Live shrimp is a top choice for speckled trout.
Live Bait
When using live bait, other weights are the answer and again the objective is to get your bait out there and to a depth where the fish are feeding.This is much more challenging than just getting your baits to the bottom.
Current strength is the key to choosing the right weight and just as important, the type of weight.When fishing for most game fish, whether from a pier, wading or a boat, a slip weight is the best choice.Slip weights include egg weights and the easily changeable rubber grip weights and pinch weights.All are found in various sizes and again the choice is determined by where you want your bait in relation to the current flow.
Another of the detachable weights is the split shot which is easily attached and removed from fishing lines and is one of the smaller weights.This weight is popular with anglers free-lining bait with little resistance.
Surf Fishing
One weight that gets more attention or curiosity than most is the odd looking surf fishing bait called the Sputnik.The name comes from its resembling a satellite with antennas.This bait is popular with surf fishermen as it digs into the sand and is not nearly as affected by wave action and tidal flow as other weights.It also is popular with anglers fishing rocky or debris filled areas, as the wire protrusions we call antennas are much more easily removed from being stuck in the rocks or debris.
Red grouper
Offshore Fishing
Finally, we deal with offshore weights.While heavy pyramid, bank and egg weights are popular for getting baits down to the reef fish, the trolling weights have been found to move the rigs faster to the bottom.The reason is their slim design that does not displace as much water as other bottom weights.
While there is a desirable and proper weight out there for whatever your choice of fishing, remember the key to all of this is to get your bait to its desired location with the least amount of resistance.
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