“Daddy was a fishing and hunting man,” recalls Dorothy “Dot” Whitley-Overton. “Mother canned fish and anything else that we could use. My bedroom looked like a grocery store” with Mason jars full of meats, fish, beans, potatoes and other vegetables from the family farm lining her shelves. “I was 16 before I knew what a hamburger was. Back then life was hard and you had to eat what you had.”
But life near Havelock was good. As the oldest of five children, Whitley-Overton learned to cook by her mother’s and grandmother’s side without benefit of measuring utensils or temperature gauges. “Cooking on a wood stove? What was 350 F?” she asks. “Somehow you learned. We never were hungry.”
Find out more about Dorothy “Dot” Whitley-Overton and her fellow Nutrition Leaders in Mariner’s Menu: 30 Years of Fresh Seafood Ideas. It is available from North Carolina Sea Grant, from your local bookstore, or from UNC Press.