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1500 E Main St
Ashland, OR 97520
Phone: (541) 482-6767
Email: sylvia@sciencework. . .
Hours: 10am til 5pm Wed - Sun

Natural History. Physiology and Culinary Importance of Dungeness Crabs

 

Monday, 1-3pm
April 1-April 15
Class Size: 70
Bernie Hartman 
 
Tiny Tim said, "You are what you eat." But do you know what you're eating when you eat a 
Dungeness crab? While the range of the ten-legged beasts extends from Alaska to central 
California, based on its economic importance, Oregon claims the Dungeness crab as the 
state crustacean. The average annual harvest is ca. 10 million pounds. The course will cover 
the life history, and physiology of molting, mating, development, diet, locomotion, 
respiration, blood etc., and anatomy of these potentially tasty denizens of the deep. 

NOTE: Enrollees will have the option of spending two nights at the University of Oregon's Institute of Marine 
Biology (OIMB) in Charleston where we will catch crabs from the docks and/or a boat, boil 
and/or steam them, then dine on them using various recipes. There will be time to visit 
Sunset Bay, the gardens at Shore Acres, and at Cape Arago observe seals, sea lions, sea 
elephants and whale watch. Weather permitting!

H. Bernie Hartman obtained his PH.D. in Comparative Physiology from the University of 
Connecticut. As a Baltimore boy and adult, he caught and ate probably more than his share of blue 
crabs. 
 


 
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