In 2016, the Chesapeake Bay Commission worked with the legislatures of Maryland, Pennsylvania and Virginia to designate the second week in June of each year as Chesapeake Bay Awareness Week—a time to celebrate the culture, history and natural beauty of the nation’s largest estuary.
From June 4th through 12th this year, residents and visitors alike participated in this inaugural celebration by attending events, participating in restoration activities and learning about the importance of the Chesapeake Bay. Below are just a few of the ways communities marked the occasion.
Across the watershed, the first day of Chesapeake Bay Awareness Week coincided with National Trails Day. Events across the watershed encouraged hikers young and old, beginners and experts to enjoy the outdoors.
How did you celebrate Chesapeake Bay Awareness Week? Let us know in the comments!
According to evaluations released today by the U.S. Environmental Protection Agency (EPA), Chesapeake Bay Program partners are collectively on track to meet the phosphorus and sediment reduction commitments of the Chesapeake Bay Total Maximum Daily Load (TMDL), but further reductions in nitrogen are needed to meet upcoming pollution-reducing goals.
Every two years, federal agencies and the watershed jurisdictions—which include Delaware, Maryland, New York, Pennsylvania, Virginia, West Virginia and the District of Columbia—report on the progress made toward reducing the nitrogen, phosphorus and sediment pollution entering local rivers, streams and the Chesapeake Bay. Under the TMDL, jurisdictions must have all essential pollution-reducing practices in place by 2025, with controls in place to achieve 60 percent of the needed reductions by 2017. As a whole, jurisdictions are on track to meet the upcoming phosphorus and sediment commitments, but according to EPA, they are unlikely to meet the 2017 requirements for nitrogen pollution.
The EPA will continue to oversee the watershed jurisdictions’ pollution-reducing efforts, and will offer further attention to some pollution sectors—including wastewater in Delaware and New York; agricultural runoff in Delaware, New York and Pennsylvania; and urban and suburban runoff in Maryland, Pennsylvania, Virginia and West Virginia—to ensure partners remain on track to meet their 2017 targets.
Tuana Phillips, a staffer with the Chesapeake Research Consortium, holds an adult blue crab during a trip to Smith Island, Maryland. With its bright blue claws, the colorful crustacean is one of the most recognizable species in the Chesapeake Bay. A blue crab’s strong claws allow it to crack open or pry apart the shells of clams, snails, mussels and more in its search for a meal.
But blue crabs don’t just use their claws to find food: they can also use the powerful pincers to defend themselves. Their sharp and strong grip can be quite painful, as anyone who has ever been pinched by one can confirm. And if threatened, a crab may break off claw or leg to try to escape predators; the limb will later regrow through a process called regeneration.
Crab claws have made headlines in recent months with viral images and videos showing the crustaceans wielding everything from cigarettes to knives. And though these posts may seem silly, as Jack Cover of Baltimore’s National Aquarium told The Washington Post, the crabs in these images are “absolutely distressed”: either unable to let go of what they’re holding or instinctively clamping their claws in self-defense. If you see a blue crab, it’s best to avoid putting anything—especially your fingers—between its claws.
Learn more about Callinectes sapidus, the blue crab.
Image by Will Parson
For centuries, Chesapeake Bay residents and visitors alike have enjoyed the many benefits oysters have brought them. They’re a source of income for the watermen who harvest them, joy for the people who eat them and, for everyone else, they’re the bottom-dwellers that help filter the water in the Chesapeake Bay. But decades of overharvesting have depleted oyster stock to the point where current populations are less than one percent of historic levels. To reconcile a high demand with desperately low numbers, many in the oyster business are turning to aquaculture, or underwater farming, for solutions.
Rappahannock Oyster Company was once an oyster farm like many others; buying wild spat (baby oysters), laying them underwater on leased plots for three years and then dredging them back up. But when cousins Ryan and Travis Croxton took over their grandfather’s business in 2001, they saw a chance to revitalize the company and shake up how they farmed oysters. They began trying new approaches, such as buying seeds from a hatchery instead of spat taken from the Bay, and putting them into cages instead of directly on the river bottom.
And they didn’t just change the way they farmed oysters—they also changed how they did business. A tasting room at their farm in Topping, Virginia, and oyster bars in Richmond, Va. and Washington, D.C., serve the dual purpose of bringing oysters to consumers and educating them about farm-grown oysters. Chief Operating Officer Anthony Marchetti explains that their process is more sustainable; instead of further depleting the Bay’s oyster stock, “every oyster we put in the water is one that wasn’t there before.”
Through their method of oyster farming, Rappahannock Oyster Company hopes to get their oysters to hungry customers without impacting the long-term health of the Bay. One of their goals, Marchetti says, is to take the pressure off the wild stock of oysters, to someday get back to levels where they could be harvested—with smart management—without worrying about their or the Bay’s viability.
Oyster farming is becoming the norm in Virginia. They are the most rapidly developing sector of Virginia shellfish aquaculture, and the state is number one in oyster production on the East Coast. Newcomers to the field aren’t interested in further depleting the wild populations, says Marchetti. They’re opting for aquaculture, he says, because “you reap what you sow.”
To view more photos, visit the Chesapeake Bay Program's Flickr page.
Images and captions by Will Parson
Text by Joan Smedinghoff