Catching, collecting, and then feasting on wild edibles, can best characterize the Sedge experience for the students and faculty from SRHS. Our Thursday night banquet best sums it up. We had grilled Tautog that Mr. Dorris and a student caught earlier that day off the Barnegat Inlet Jetty. We ate raw and steamed hard clams that we dug on our way home from the long kayak trip. We had steamed soft clams drenched in butter. We had both ribbed and blue mussels in marinara sauce over spaghetti. Our vegetables consisted of Salicornia and Ulva salad. Several of us even tried eating raw spider crab. I found this to be mildly flavorful and somewhat watery.
Another high point of the trip was the bioluminescence. The water lit up when the dinoflagilates were disturbed with a hand or net swished through the water. A real surprise came when Mr. Dorris dove off the dock sending an explosion of glowing water into the air.