Christopher Weidman

Raised in the Salt Marshes in Stratford, CT and Chatham, Cape Cod, Chris became a commercial fisherman in 1972, fishing on Nantucket Shoals and Georges Bank out of Chatham, MA. He learned the art of maple sugaring on a commune in Delaware County in Upstate NY in the early 1980s. He became an oceanographer at MIT and Woods Hole in the early 90s, and worked as Research Coordinator at Waquoit Bay National Estuarine Research Reserve until recently retiring to become a full-time wild food maker. In the early 2000s, Chris began making maple syrup each year at his daughter's farm in the Hudson Valley. He later built a salt works in Chatham MA on family land that had been settled on by his ancestors since the late 1600s. His passion for making wild foods is fueled by his interest in weather systems, ecology, fungi, and the social and cultural histories of  living close to land and sea.