People have been vacationing on Cape Island for more than 200 years and residents have been farming the acreage here for much longer than that. In fact it was the availability of fresh food that was imperative to Cape May’s growth as a resort community.
Visitors to Cape May might be surprised tolearn that they can experience and savor some fine,locally produced and award-winning wines. The Cape May Winery and Vineyard, owned by Bill and Joan Hayes located less than a mile north of the Cape May Canal, has been producing three reds and two whites for some time now.… Read more »
In April, National Geographic Traveler Magazine published a story and provided readers with an Internet open forum regarding Cape May’s traffic problems. Interestingly, many pointed to the Cape May Seashore Line Railroad as a definitive answer to parking difficulties and traffic congestion. But some are not pleased with this “solution.” Author Brad Murphy presents the… Read more »
Cape May is the second busiest site for the off-loading of seafood ont he East Coast. Approximately 11-million pounds of seafood are off-loaded annually at Fisherman’s Wharf for distribution to points throughout the globe: 600,000 pounds of flounder, 120,000 pounds of lobster, 1.5 million pounds of sea scallops, and massive quantities of at least 18 other seafood varieties pass through the plant on its way to plates world-wide.