Researchers have measured marked improvements in the health of the Elizabeth River – most notably in the “notoriously polluted” Southern Branch – earning the waterway an overall “C” in the latest State of the Elizabeth River report.
Image courtesy U.S. Army Corps of Engineers Norfolk District/Flickr
The report, compiled by a team of scientists convened by the Virginia Department of Environmental Quality and the Elizabeth River Project, evaluates river health by using bacteria levels, algae, dissolved oxygen, diversity of bottom-dwelling species, nutrient concentrations and the presence of chemical contaminants such as polycyclic aromatic hydrocarbons (PAHs) and polychlorinated biphenyls (PCBs).
Image courtesy U.S. Army Corps of Engineers Norfolk District/Flickr
Improvements in river health are due in part to local restoration efforts, including establishing wetlands, building oyster reefs, and dredging contaminated sediment. Between 2009 and 2013, the Elizabeth River Project helped to remove more than 36 million pounds of sediment contaminated with PAHs – a legacy of four wood treatment facilities once situated on the shore – from the river bottom near Money Point, a peninsula on the Southern Branch of the waterway. Since then, the report states, cancer rates in mummichog fish have declined six-fold, and the number of fish species observed in the area has risen from four to twenty-six.
Despite significant progress in many regions of the waterway, much remains to be done. According to the report, upcoming river recovery projects will focus on the Eastern Branch, where the Broad Creek and Indian River tributaries both received “F” grades, and on reducing the high levels of PCBs found in fish and shellfish throughout the river.
Nobody enjoys paying taxes or fees to the government. Whether or not you believe in “big government,” April 15th is no one’s favorite day of the year. But it’s important to remember that when we put money into local governments, we benefit from what good government offers. It’s easy to feel more positive about paying a fee when you know the money is being put to good use.
Three Maryland towns – Berlin, Oxford and Salisbury – recently decided to be examples of what I’d call responsible, Bay-friendly government when each of them voluntarily established its own stormwater utility. A stormwater utility operates in a similar way to an electric or water utility; it generates funds by charging a fee for service and uses those funds to improve the community’s quality of life by updating sewer systems, addressing flooding issues, reducing polluted runoff in local waters and better planning for the impacts of climate change. These programs were not requirements from the state or federal government; rather, residents felt it was necessary and appropriate to create a funding source to deal with the problems facing their communities.
In January 2013, the town of Berlin passed legislation to reduce flooding and clean up local rivers and streams. The fees established by this legislation will generate almost $600,000 annually to improve stormwater management, repair existing infrastructure and reduce chronic flooding. Over time, this stormwater utility will save the town money by avoiding damage to the city’s infrastructure and reducing the impacts of flooding on local businesses.
In 2012, the town of Oxford – working with the Eastern Shore Land Conservancy (ESLC), the Mid-Atlantic Environmental Finance Center and other partners – conducted an assessment of the town’s existing stormwater conditions. The recommendations of the assessment included the creation of a stormwater utility. Over the years, residents of Oxford have seen more areas flood on a more frequent basis and felt they had to find a solution. Town Manager Cheryl Lewis believes the Federal Emergency Management Agency (FEMA) will give flood insurance discounts to communities that take action to address stormwater issues themselves.
Salisbury recently became the latest Maryland town to voluntarily establish a stormwater utility through a unanimous decision by its city council. But these programs aren’t exclusive to Maryland – across the Chesapeake Bay region, local governments have taken charge to help protect their local waters. From Washington, D.C., to Lancaster, Pennsylvania, to Lynchburg, Virginia, cities large and small have not only established stormwater utilities but have also implemented stormwater credit programs to reward homeowners who install rain gardens, pervious pavement, green roofs and other methods of reducing the amount of runoff from their property.
In many of these cases, these programs are dealing not simply with nuisance flooding, but with chronic flooding that disrupts business and results in lost income. While some opponents of the stormwater utility approach refer to the fees as a “rain tax,” supporters see it as a way to protect local waterways and drinking water sources from polluted stormwater runoff.
It’s encouraging to see groups rise above the rhetoric, recognize there is a problem, and take positive action and responsibility to address it, instead of waiting to be forced to make a change. These issues affect their community, their homes and their businesses, and they are taking charge.
Note: The opinions expressed above are those of the author and do not necessarily reflect U.S. EPA policy endorsement or action.
Spanning 64,000 miles and six states, the Chesapeake Bay region encompasses a diverse array of backgrounds, cultures and local flavors. As you plan your holiday feast this year, celebrate the Chesapeake with recipes that represent the traditions of each state.
Image courtesy jeffreyw/Flickr
Delaware: Dilly crab dip
For an easy to make, crowd-pleasing snack to munch on while the turkey cooks, try out a Delaware favorite – dilly crab dip. While there are hot, baked varieties of the dip, this version is served cold and combines flaked crabmeat with mayonnaise, sour cream and plenty of dried dill. Try out this recipe from Better Homes and Gardens as a simple appetizer before your main course.
Maryland: Oyster stuffing
Whether you call it “stuffing” or “dressing,” no Thanksgiving menu would be complete without this traditional side. With the addition of Maryland oysters, the classic dish becomes a celebration of local seafood. Including oysters and their liquid in the mix of chopped vegetables and crusty bread gives the stuffing a rich, salty flavor. Ree Drummond from The Pioneer Woman Cooks shares her recipe for cornbread oyster dressing.
Image courtesy Edward Kimber/Flickr
New York: Apple pie
While pumpkin and pecan pies may be the top desserts that come to mind at Thanksgiving, apple pies are plentiful on holiday dinner tables across the country. As one of the top apple producing states in the U.S., New York has plenty of the crisp, tart apples needed to make the perfect pie. Check out this recipe from Serious Eats to learn about the science behind a foolproof apple pie.
Pennsylvania: Shoofly pie
No one is quite sure where the name of this Pennsylvania Dutch dessert originated. One generally accepted explanation is that, as the pies cooled, bakers would have to “shoo” away numerous flies drawn to the sticky-sweet molasses filling. Regardless of its name, the dessert makes an appearance on many Pennsylvania tables during the holidays. As the pie bakes, the brown sugar crumb topping sinks into the molasses custard base and creates a cake-like middle layer. Bon Appetit magazine published this recipe used by Wendy Jo’s Homemade in Lancaster, Pennsylvania.
Image courtesy J. Hendron/Flickr
Turkey may be the main course at most Thanksgiving dinners, but in Virginia, the bird often shares the spotlight – or it may be missing from the table completely. Instead, a Virginia ham is served, glazed with honey, brown sugar, or even Coca-Cola. Check out this post at The Kitchn for tips on buying, glazing, and baking a holiday ham.
West Virginia: Squash casserole
This creamy, cheesy dish appears at Sunday dinners and holiday celebrations across the southern United States and is a favorite in the Mountain State. A simple base of squash, onion, and cheese is topped with a crunchy layer of breadcrumbs and baked until bubbly. Sommer Collier from A Spicy Perspective shares her recipe for a cornbread-topped version of the classic side.
Have your own favorite Chesapeake recipe? Let us know in the comments!
When thinking of wine, Maryland may not be the first state that comes to mind, but for the Deford family, the artful pairing of responsible land management and master craftsmanship at Boordy Vineyards has put the Free State on the wine aficionado map.
Nestled in the rolling countryside of Long Green Valley in Hyde, Maryland, a mere 30 minutes outside of Baltimore, the 240-acre property provides solace to visitors, melting away the stressors of daily life with views of rich vegetation, historic farmland and 25 acres of intricately arranged rows of grapevines.
The family strives to develop a lasting connection with the community and welcomes visitors year-round by regularly hosting events. “Everything we do here has an educational component to it because wineries are unusual in Maryland, farming is increasingly rare and we are constantly competing with other views of how the countryside around Baltimore County should be managed,” said Robert Deford, President and owner of Boordy. “We really want farming to succeed here.”
To Deford, a twelfth generation Marylander and the fourth generation to be raised on the farm, success and sustainability go hand-in-hand. In 2000, the family placed the property under permanent conservation easement through Maryland Environmental Trust, allowing the farm to proceed without having to compete with development money by taking the option to sell the land to developers off the table. “We look at land not as an empty resource to be built on, but as something to be tended to and taken care of. For me, sustainability means the ability to realize the dream of continuing to live and work here,” explained Deford.
The 25 full-time and 75 part-time employees have adopted the Defords’ mission of sustainability and assist in the efforts to be as efficient as possible. “If we are not sustainable by definition, we are going to go out of business at some point. The land is what sustains us, so if we treat it badly the system is going to crash,” said Deford.
A number of best management practices have been implemented on the vineyard to reduce the establishment’s energy demands and impact on the environment. Staff hand-pick the fruit – avoiding the use of machinery – to ensure only the highest-quality grapes end up in the wine; the rest are left for wildlife, like birds, to scavenge. Grass grows freely in between the vines to stabilize the soil and mitigate runoff of sediment into the adjacent stream on the property. Additionally, all stems and pomace are composted post-production and returned to the fields as fertilizer.
A wetland was created at the head of the stream to catch any residual runoff before it enters the waterway, eventually making its way to the Gunpowder River and ultimately the Chesapeake Bay. The wetland serves not only as a pollution buffer but also as habitat to countless species of wildlife such as beavers, ducks, white-tailed deer and raptors. “Another thing that is great is we have excluded all livestock [from the stream], and it is astounding the fish people are finding down there, especially the American eel. I think it is a great model for what can be done to a stream that was really in distress,” said Deford.
The family is mindful of their greenhouse gas emissions and works to reduce their outputs by using the carbon dioxide created in the fermentation process to stir their red wine tanks. The carbon dioxide is collected, builds up and eventually erupts through the tank – stirring the wine and saving electricity. “There is an interesting concern over the fact that when you make wine you emit carbon dioxide into the atmosphere; however, what I always point out to people is that just up the hill is the other end of it – those vines take in carbon dioxide, so really it’s just a cycle,” notes Deford.
Helpful for Boordy has been the advent of the local food movement, a developing culture focused around locally-produced food and the process of getting it from the farm to the table. With the movement comes a growing consumer demand to meet the farmer and know where food comes from. “This isn’t just liquid in a bottle,” said Deford. “A lot more goes into it.”
To view more photos, visit the Chesapeake Bay Program's Flickr page