Download End of the Line: Closing the Last Sardine Cannery in America by Markham Starr PDF

Download End of the Line: Closing the Last Sardine Cannery in America by Markham Starr PDF

By Markham Starr

At one time, sardines have been a cheap staple for lots of american citizens. The 212 photos during this dependent quantity supply a awesome record of this now vanished undefined. Generations of staff in Maine have snipped, sliced, and packed the small, silvery fish into billions of cans on their method to Americans' lunch buckets and kitchen cupboards. On April 15, 2010, Stinson's Seafood, as soon as the house of seashore Cliff Sardines, close down the packing line that had made the identify international well-known. all started in 1927, Stinson's empire ultimately integrated sardine canneries unfold alongside the Maine coast and a fleet of ships to provide them. With this last, although, the tip of the whole sardine in Maine had ultimately arrived. Photographer Markham Starr used to be privileged to spend numerous days on the Stinson manufacturing unit in Prospect Harbor, one month earlier than it used to be dismantled, rising with a suite of outstanding photos that rework the components of the cannery into artistic endeavors and seize the resilience of the employees confronted with the lack of jobs many had held for many years. This publication encompasses a brief essay, and indicates the heartland of Maine at its most interesting.

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Extra resources for End of the Line: Closing the Last Sardine Cannery in America

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OL D E N G L I SH C REL E B A N TA M C OCK E REL ORIGIN Class: All Other Standard Breeds (Old English Games) England STANDARD WEIGHTS Cock Cockerel 24 oz. 22 oz. Hen Pullet 22 oz. 20 oz. FEATHER PATTERN Feathers broad and strong, tail well spread and carried at a 45-degree angle; hard, glossy, firm plumage overall. The Game fowl has from time immemorial stood as a symbol of courage and indomitable spirit. Game birds are now bred for exhibition and are a very competitive category at the poultry shows.

Almost every breeder or judge speaks of the book in such exalted terms. The Standard exhaustively discusses every possible nuance of a show chicken, and there is little to no ambiguity between its covers. A poultry judge exercises a certain degree of latitude in scoring, for instance, feather condition — a leeway of three to four points on that hundredpoint scale. But a number of automatic disqualifications apply to other traits. An example: toe count. Almost all chickens possess four toes on each foot.

They’re appreciated for their proud and stylish bearing as well as their quality of feather, their lustrous colors, and their perfection of comb and lobe. They’re familiar on the show circuit; some variety has been included in every Standard of Perfection since the first, in 1874 . The Blue Rose Comb is a somewhat more recent addition to poultry fancy. COLORS The variety’s name derives from the comb, which is rose. The head is a glossy black. Back, saddle, wings, and tail are an even shade of clear, bluish slate, with lacing of black.

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