Indian Point Marine Farms Ltd.
Naturally Grown, Naturally Good

Welcome to Our New Website

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October 28, 2006

Welcome to our new website. We are excited by it and the possibilities it opens to enable us to communicate with our customers and friends. If there are mistakes or glaring omissions, or even not so glaring ones, please let us know. Our goal is to disseminate information about our business, and through this newsletter to keep anyone who is interested, up to date about the mussel farm.

This week, we purchased a truckload of mussel seed from Chiasson Aquaculture Ltee of Lameque New Brunswick and despite windy weather got it out in two days onto ropes on our nursery lease where it will overwinter hopefully free from duck predation. In late April or early May, we will reharvest this seed and redeploy it onto our grow-out leases at a density of approx. 120 mussels per foot of grow-out rope. As usual, the seed arrived in excellent condition. Our thanks to Yvon and his workers in New Brunswick. This seed should start to arrive on your tables by June of 2008.

On November 12th, we are having a visit by the Slow Food Group organized by Brian Kienapple. Hopefully the weather will cooperate and we can get out on the water and show the group how mussels are grown but at the very least we can tour the plant, inspect equipment and talk. After the farm tour, the plan is to go to the Biscuit Eater Café in Mahone Bay and get down to the real business of eating some mussels. We plan on trying a very interesting and historical cooking experiment.

Our water temperature is slowly dropping (12.5 degrees) and is now back in the range where the mussels are healthiest and the tunicates (our current nemesis-a fouling organism that sets on top of our mussels and on our ropes and buoys) stop spawning. Unfortunately this time of year is also when our storms come and we have a forecast for tonight for winds up to 90 km/hr, always a worry with boats in the water and leases filled with mussel gear.

Please feel free to ask any questions you might have about our operation and please watch this newsletter as we intend to update it weekly.

All the best: Peter

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