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Bay Blog: food

Jul
25
2016

Eight trails that give a taste of the Chesapeake

From Virginia to New York, the Chesapeake region is full of delicious food and drinks. Since summer is a popular time for vacationing, you might find yourself driving around the region. As you’re planning your summer fun, why not combine the two—food and travel—and try a few new places? Better yet, plan a whole day of culinary adventures by following along a food trail. We’ve compiled a list of eight regional favorites to get you started.

Food

Image by Dina Uretski/Shutterstock

1. Maryland’s Best Ice Cream Trail

As you’re traveling through Maryland this hot summer, be sure to plan some of your route along Maryland’s Best Ice Cream Trail. Featuring nine of Maryland’s ice cream favorites, the trail is sure to be a crowd-pleaser for kids and adults alike. Don’t forget to get your passport stamped at each stop! You can submit your filled-out passport for a chance to be named Maryland’s Ice Cream Trail Blazer.

2. Virginia Oyster Trail

Choose your own adventure on the Virginia Oyster Trail. Check out the trail’s many local restaurants serving Virginia oysters as well as oyster farms that offer tours. Want to delve deeper into Virginian culture? The website also lists art venues, artisan stops and cultural opportunities along the way.

3. Sweet Treats & Salty Eats Tour

Get a taste of York County, Pennsylvania, by following along the Sweet Treats and Salty Eats Tour. Start off the day with the scents of fresh-brewed coffee and handmade soap at New Grounds Roasting Company and Sunrise Soap Co. Then begin mixing and matching sweet and salty activities. Tour two different potato chip facilities, taste ice cream on the Turkey Hill Experience, learn the twists and turns of pretzel making at Revonah Pretzels and stop into the century-old Central House Market for some sweets.

4. Blue Ridge Fruit Loop

After filling up on junk food, you might want to visit Virginia’s Blue Ridge Fruit Loop to add some fruit to your diet. The loop’s 11 farms offer a wide variety of fruits, from apples and berries to plums and jellies, and you can either buy pre-picked fruit or pick it yourself. Keep an eye on their website for upcoming events, as well as recommendations for nearby hiking paths.

5. Corning Chocolate Trail

Satisfy your sweet tooth in Corning, New York, with an afternoon of chocolate tasting. With almost 40 spots to choose from, the trail features a chocolate treat for everyone, including homemade chocolates, art glass chocolates, dark chocolate balsamic vinegar and even carob-coated treats for your four-legged friends.


Drink

Brewery Ommegang in New York is a stop along the Cooperstown Beverage Trail.

6. Cooperstown Beverage Trail

Running over the course of 37 miles in Otsego County, New York, the Cooperstown Beverage Trail features eight different stops including breweries, wineries, an orchard and a distillery. Visit the baseball-themed Cooperstown Distillery and take a tour of Brewery Ommegang, or work on a masterpiece at Bear Pond Winery’s Paint-N-Sip night after a tasting at Pail Shop Vineyards—these are just a few of the ways to enjoy the Cooperstown Beverage Trail.

7. Central PA Tasting Trail

The Central PA Tasting Trail highlights 12 of the region’s best spots for wine, beer and spirits. Attend a tasting, or sit in the restaurant and enjoy a drink with a meal. With most stops located off of I-99 and US-322, the facilities are easy to reach by locals, visitors and travelers passing through.

8. Patuxent Wine Trail

Taste the best of what Maryland’s Western Shore wineries have to offer on the Patuxent Wine Trail. Featuring ten wineries, the trail offers tastings from Annapolis to Leonardtown. Many of the wineries also offer tours and have spots for picnicking. Looking for a wine trail closer to home? Maryland Wine Association has mapped out six other trails to try.

 

Do you have a favorite food or beverage trail? Tell us about it in the comments!

Joan Smedinghoff's avatar
About Joan Smedinghoff - Joan is the Communications Office Staffer at the Chesapeake Bay Program. Originally from Chicago, she was introduced to the Chesapeake Bay region through the streams of central Pennsylvania. She received her Bachelor's in Environmental Studies from Dickinson College in Carlisle, Pa., where she first discovered her passion for storytelling.



Keywords: food, list
Jun
16
2016

Not your grandfather’s oyster company

Chief Farm Officer Patrick Oliver, right, and crew member Josh Dusci spread quarter-sized juvenile oysters into cages to be placed in the Rappahannock River in Topping, Va., on May 9, 2016. Rappahannock Oyster Company is a century-old business that has switched to aquaculture in recent years to yield a more sustainable harvest.

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.”

Crew members retrieve cages of mature oysters from the Rappahannock River at sunrise.

LEFT: A cage of oysters is sprayed with water just after harvest. RIGHT: A young blue crab escapes one of the oyster cages, which can provide habitat for reef species.

Workers sorting oysters keep up with a machine that automates some of the processing.

Grow-out Manager Michael Robertson helps grade oysters. Oysters that are too small for market are set aside to be returned to the water.

Crew member Richard Burlingame empties cages near a conveyor.

Burlingame shovels oysters into a bin feeding the conveyor.

After the conveyer, oysters are cleaned by spray nozzles inside a tumbler.

LEFT: Crew member Cal Smith empties a basket into a sack for delivery. RIGHT: As the oysters are sacked, they are stacked and kept cool with ice.

LEFT: Expert oyster shucker Pete Woods serves up oysters on the half shell at Rappahannock Oyster Company's tasting room, Merroir, just a few footsteps from the rest of the company's aquaculture operation. RIGHT: Merroir offers outdoor guests a view of the Rappahannock River.

Burlingame shakes an oyster cage once against the side of the boat before it is lowered into the water. It usually takes about 18 months in the cages for oysters to reach the right size.

Oliver holds juvenile oysters, known as spat, which Rappahannock Oyster Company gets from Oyster Seed Holdings, a commercial hatchery in Mathews County, Va. A paddle wheel upweller keeps river water flowing over the tiny oysters, providing them with a steady meal of plankton. "They're feeding on what's in the water naturally," Oliver said.

A worker leaves his mark next to a cage to be planted.

To view more photos, visit the Chesapeake Bay Program's Flickr page.

 

Images and captions by Will Parson
Text by Joan Smedinghoff

Joan Smedinghoff's avatar
About Joan Smedinghoff - Joan is the Communications Office Staffer at the Chesapeake Bay Program. Originally from Chicago, she was introduced to the Chesapeake Bay region through the streams of central Pennsylvania. She received her Bachelor's in Environmental Studies from Dickinson College in Carlisle, Pa., where she first discovered her passion for storytelling.



Feb
08
2016

Fourteen reasons to love the Chesapeake Bay

February is a month to think about the ones you love, and there’s nothing we love more than the Chesapeake Bay. From the first blue crab of the season to the last day out on the water, the Bay brings us so much joy that we have to share it. Here’s a list of fourteen reasons why we love the Chesapeake Bay.

1. Blue Crabs

Perhaps no species is more closely associated with the Chesapeake Bay than blue crabs. It’s estimated that over one-third of the nation’s blue crab catch comes from the Bay.

No list about the Chesapeake Bay is complete without blue crabs. Not just iconic in commercial and recreational fisheries, blue crabs are a keystone species in the Bay, acting as both predator and prey to many underwater creatures. And while harvest pressure and habitat loss affect the crustacean’s continued health, blue crab populations were on the rise in 2015.

2. Oysters

Oysters have one of the most important jobs in the Bay.

Along with being delicious to eat, oysters deserve our love because they do a great job supporting the Bay. These filter-feeders help improve water quality—and they’re really good at it, too.

3. Smith Island Cake

Smith Island Cake has distinct stripes due to its many thin layers of cake and frosting.

Smith Island, located in the middle of the Bay on the border between Maryland and Virginia, is famous in part for the delicious cake that originated there. Consisting of eight to 15 layers, Smith Island Cake not only looks beautiful but tastes great, too. Want to make your own? The Smith Island Cultural Center has a recipe you can follow. You’ll need a lot of cake pans, but the taste is worth the clean-up!

4. The food

Crab is a main ingredient in many Chesapeake Bay specialties, such as crab cakes. (Image courtesy Gabriel Li/Flickr)

The Bay has too many fantastic food traditions to be bound to only one entry. From oysters and crab cakes to fried chicken and anything you can put Old Bay on, the area has a specialty for every taste. They say the best way to people’s hearts is through their stomachs, right?

5. Natural spaces

A family crosses a bridge in Patapsco Valley State park, located just west of Baltimore.

Did you know the Chesapeake Bay region has over 130 state and national parks? And that number doesn’t even include the many other community parks, trails and nature preserves. No matter if you’re on the Bay itself or elsewhere in the area, there’s somewhere nearby to visit and get in touch with nature.

6. Something for everyone

For those who want a city-vibe, Baltimore is located right on the Bay. (Image by Warren Price Photography/Shutterstock)

One reason to love the Bay is that it has something for everyone—mountains, beaches, countryside and large cities are all nearby. For those who like being outdoors, there are ample hiking paths and public access points. For water-lovers, there’s boating, kayaking and swimming. History buffs can visit the many historical sites dotted throughout the area, while museumgoers have their pick of art, history, science and cultural museums.

7. Year-round activities

Winter is a great time to being birdwatching. Pictured above, a mourning dove rests on a snowy branch.

The Bay doesn’t give you any excuses for not enjoying all it has to offer. Even when it’s too cold for lounging on the beach, there are ample opportunities to love the Bay. When you can brave the elements, there are plenty of hikes to go on and museums to visit—and when it’s just too cold to go outside, there’s birdwatching and virtual tours that make you feel like you’re out on the water. Some might even say winter is a great time for a swim!

8. Boats

Boats rest on the Bay near Annapolis. (Image courtesy Mr. TinDC/Flickr)

The Bay has a long maritime history and is home to boats of all types. For generations, watermen have taken their boats out on the Bay to gather the day’s catch of crabs and oysters. Annapolis—known as “America’s sailing capital”—sits on the Bay’s western shore and is home to the U.S. Naval Academy. The Bay is not just for work, though; each year there are countless boat races, sailing competitions and boat shows where all manner of crafts glide through the water. Outside of official events, people enjoy the Bay in personal boats, canoes and kayaks.

9. The beauty

Dusk on Tangier Island.

You can’t beat waking up early to see the sunrise over the Bay, or watching a fog roll in over the water. They may say that love is blind, but looks are just another reason why we love the Chesapeake Bay.

10. The Atlantic Flyway

Every year Canada geese migrate to the Chesapeake Bay from their breeding grounds in northern Quebec.

One example of the Bay’s rich diversity of wildlife is the Atlantic Flyway, a migration route that many birds follow up and down the Eastern Seaboard. The Bay’s prime location in the middle of the route gives us the chance to see birds at the beginning, middle or end of their migration. Birds such as the Canada goose begin their journeys up north in Canada and make their way south to the Bay-area for winter; other birds, such as the osprey, spend their summer months in the Bay and continue further south for winter.

11. Lighthouses

Thomas Point Shoal Lighthouse, built in 1875, is the last screw-pile lighthouse in its original location and is designated as a National Historic Landmark. (Image courtesy Mark, 8752845@N04/Flickr)

Lighthouses have been a part of the Bay since the first one was built in 1792. But these beautiful structures are more than iconic landmarks: of the 74 lighthouses that originally aided sailors, over 30 are still standing and 23 are still in use. The Bay’s lighthouses stand as a symbol of the area’s maritime history and serve both a functional and aesthetic purpose.

12. Chesapeake Bay Retrievers

Chesapeake Bay Retrievers grow from adorable puppies to helpful, life-long companions. (Image by Zuzule/Shutterstock)

Not only do these dogs make adorable puppies, but they can grow up to be valuable companions. Named for the region in which they were bred, the Chesapeake Bay Retriever—or Chessie—is said to be descended from two Newfoundland dogs that survived a shipwreck off the coast of Maryland and were bred with local retrievers. Perhaps due to their maritime history (but mainly their genetics) these dogs are excellent swimmers. They are prized waterfowl hunters and have been known to retrieve hundreds of birds from icy waters in a single day. These dogs are more than workers, though, and make great family pets.

13. The history

This monument of abolitionist Frederick Douglass stands outside of the Talbot County Courthouse, where Douglass was born into slavery in 1818. (Image courtesy Matthew Straubmuller/Flickr)

The Bay has a rich and full history going back hundreds—even thousands—of years. There is evidence of people living here at least three thousand years ago. Today, historical sites are dotted throughout the region, from the Harriet Tubman Underground Railroad Byway to the Star-Spangled Banner National Historic Trail. No matter what period of history captures your interest, there is somewhere in the area for you to visit.

14. The people

Representative Steny Hoyer and former State Senator Bernie Fowler wade into the Patuxent River during the 2008 Patuxent River Wade-In. The wade-in, founded by Fowler in 1988, draws attention to the health of the Patuxent River and the Chesapeake Bay by having people wade into the water until they can no longer see their feet.

What would the Bay be without the people who live here? The Bay’s prime location and many resources attract people of all types; farmers, artists, fishers and politicians all call the Bay home and make it what it is today. We might not all talk the same, but no matter how you say it: we love the Chesapeake Bay!

 

Why do you love the Chesapeake? Let us know in the comments!

Joan Smedinghoff's avatar
About Joan Smedinghoff - Joan is the Communications Office Staffer at the Chesapeake Bay Program. Originally from Chicago, she was introduced to the Chesapeake Bay region through the streams of central Pennsylvania. She received her Bachelor's in Environmental Studies from Dickinson College in Carlisle, Pa., where she first discovered her passion for storytelling.



Aug
18
2015

Food for fish: Improving the forage base in the Chesapeake Bay

Commercial and recreational fisheries in the Chesapeake Bay are an important part of the region’s culture, economy and ecosystem. But as key species in the estuary’s food web, fish like striped bass and bluefish rely on “forage”—the smaller fish, shellfish and invertebrates that underwater predators feed on. According to a recent report from the Bay Program’s Scientific and Technical Advisory Committee (STAC), a better understanding of this aquatic forage base could help support a healthy and balanced Chesapeake Bay.

Species such as the bay anchovy are important prey for larger aquatic predators. (Image by Aimee Comer/Virginia Institute of Marine Science)

Despite their importance in the Bay ecosystem, uncertainty remains as to the species that make up the forage base and how they interact with their environment. In the report, managers and scientific experts from across the region discuss the current level of knowledge and what additional information would help experts better manage forage species.

Key forage species listed in the report include the bay anchovy, mantis shrimp and several types of small, underwater invertebrates such as amphipods and isopods. Some of these species, like Atlantic menhaden, are managed by the Atlantic States Marine Fisheries Commission (ASMFC) or by states in the Bay region. But, the report states, most of the forage base is not currently being managed. With a better understanding of key forage species, the habitats those species rely on and the interactions between predators and the forage base, experts can build plans that support management of predator species and the Bay ecosystem as a whole.

Under the Chesapeake Bay Watershed Agreement, Bay Program partners are committed to improving their understanding of the role forage fish play in the Bay ecosystem, as well as supporting efforts to restore and protect critical fish habitat. Information included in the report is aimed at helping partners meet those goals.

The report, Assessing the Chesapeake Bay Forage Base: Existing Data and Research Priorities, is available on the STAC website.



Mar
26
2015

When it comes to shucking oysters, we learned from the best

With the presence of historic places like Cross Street Market, it is no wonder why Baltimore is lauded as ‘Charm City.’ Nestled into the heart of Federal Hill and just blocks away from the Inner Harbor, the market is a favorite of visitors and locals alike. One restaurant in particular, Nick’s Oyster Bar, can be found brimming with purple-clad fans on Raven’s game days, drinking beer and slurping down oysters that are served up with a smile by local personality and shucking pro, George Hastings.

George Hastings, of Baltimore, Md., poses at Nick's Oyster Bar inside Cross Street Market in Baltimore on Feb. 23, 2015.

Standing amidst the hustle and bustle of the market is Hastings, a cheery man in a flat cap, greeting passersby with a warm smile on his face and a hearty laugh. As he interacts with customers, it quickly becomes clear that this man is a cherished local celebrity.

Hastings, a decorated oyster shucker, grew up in Southwest Baltimore, learning his craft at the age of 14 from his neighbor, a native to the Northern Neck of Virginia along the Rappahannock River who brought his skills to Baltimore during the Great Depression when he came looking for work. “I would come to Cross Street Market with my neighbor to pick up oysters to take to different venues,” Hastings said.  “At that time, Nick’s was not here and the seafood part of the market was owned by someone else until 1971. Mr. Nick had three sons that were all in my age group – I got to be friends with them and started shucking oysters for them once the restaurant opened.”

Hastings demonstrates the "stab" method of opening an oyster.

After years honing his skills at oyster roasts and other catering events, he began participating in and exceling at local shucking competitions. “I entered a few shucking contests and was fortunate enough to win those,” explained Hastings, “I also entered the National Oyster Shucking Contest and won that twice – and for that I got to represent the United States at the International Oyster Festival in Galway, Ireland.”

The National Oyster Shucking Contest is held in Saint Mary’s County, Md., every year during the third weekend in October. The festival has been around for 49 years with 2016 marking the 50th anniversary. “It’s going to be a big time,” said Hastings in reference to the 50th anniversary celebration. “Lord willing, I will be there. I have to keep the young guys honest,” he continued.

Hastings demonstrates the "hinge" method of opening an oyster.

Shucking competitions are based on speed and presentation, participants are timed on how long it takes to open two dozen oysters. “There is a lot of anticipation, there is a countdown then you just go into a frenzy of opening two dozen oysters as fast and furious as you can. When you’re finished you put your hands up and nine out of ten shuckers will be shaking from the adrenaline,” said Hastings

At that time, three watermen judges grade the shucker’s handiwork, adding penalty seconds for every infraction that they find. They are looking for the oysters to be whole, uncut, not punctured and severed loose from the shell with no dirt, grit or mud particles in them.

A display of oyster knives at Nick's Oyster Bar inside Cross Street Market.

Just like most things, perfecting a shucking technique takes time and dedication. “The old saying is, ‘How do you get to Carnegie Hall? Practice, practice, practice,’” said Hastings. When competing, he aims to shuck a dozen oysters per minute as clean and as fast as he can. “I hope not to get any more than a minute in penalty seconds. You can win with a [total] time of three minutes or less,” he explained.

There are many ways to shuck an oyster, and in Hasting’s opinion, any way that you can open it – whether with a knife, screwdriver or hammer – is just fine. His preferred method, however, is a traditional mid-Atlantic stabbing style as opposed another popular method of opening the bivalve by its hinge. Both styles can be viewed in the tutorial below.

For those working to perfect their form, Hastings recommends wearing gloves and proceeding with caution as the shells are very sharp and often cut more people than the knives do. Additionally, for those that enjoy eating oysters, “don’t put the shell in your mouth,” he warns. “Slurp it up off the top like kissing or pick it up with a fork. If there is bacteria in and around that oyster, it will be on the outside of the shell, not the inside. It’s the silt and stuff that is on the outside that could be detrimental to you.”

In addition to shucking, Hastings also gives back to the cause by partnering with the Oyster Recovery Partnership (ORP) to help with shell recycling, restoration events and fundraisers. “A very dear friend of mine, Vernon P. Johnson Jr., and I contacted ORP about looking to restaurants for recycled shells. ORP was looking for shells at the time to put spat on to grow oysters and we noticed that there were a lot of restaurants and caterers that would throw the shells away. We thought that if they [the shells] could be captured, it would be a great way to collect shells – and that’s the idea that started the Shell Recycling Alliance,” explained Hastings.

Hastings poses with an oyster he shucked at Nick's Oyster Bar inside Cross Street Market.

One oyster can filter up to 60 gallons of water per day and can play a big role in improving water quality, which is why restoration efforts aim to restore populations to healthy levels in the Chesapeake Bay. “It’s a sustainable thing, we plant oysters, we can eat them, we save the shells, we plant more oysters and continue with the cycle,” said Hastings. “My wish is for the Bay to be as healthy as it was prior to the industrial revolution. That’s the biggest thing that knocked the Bay into the weeds – so to say,” he continued. “I think we can come back from that now, but we must remember that it took us 100 years to get here, restoration is not going to happen overnight. It could very well take another 100 plus years to get back to that.”

To view more photos, visit the Chesapeake Bay Program’s Flickr page.

Images by Will Parson



Nov
26
2014

Six food traditions from across the Chesapeake Bay

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

Virginia: Ham
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!

Stephanie Smith's avatar
About Stephanie Smith - Stephanie is the Web Content Manager at the Chesapeake Bay Program. A native of the Midwest, she received her Bachelor’s in Professional Writing from Purdue University and Master of Science degree from the University of Michigan. Stephanie’s lifelong love of nature motivates her to explore solutions to environmental problems and teach others what they can do to help.



Keywords: food, list
Sep
10
2014

Restoration Spotlight: Protecting pollinators as important pieces of environmental puzzle

Think of a food, any food. It could be what you had for breakfast, or something you’ve been craving. Once you have an image in your mind, imagine what that snack would look like without the existence of fruits, vegetables or grains. Would it completely disappear? Would only a portion remain? Now ask yourself, “What is the common link—the necessary life source—behind the production of our food?”

The answer lies in the simple act of pollination. It is nearly impossible to think of something within our diet that can exist without it. Pollination, or the transfer of pollen between like species of flowers by wind or wildlife, leads to the formation of healthy fruit and seeds. It is estimated that nearly one-third of all plants and plant products consumed by humans depend on bee pollination alone.

Educators at Arlington Echo Outdoor Education Center in Millersville, Maryland, understand this fact and work to teach others about the important role that pollinators—like bees, butterflies and bats—play in our ecosystem. For the past 17 years, the center has partnered with the Anne Arundel Beekeepers Association (AABA) to provide a home for more than 80,000 honeybees each year. When needed, AABA donates bees to Arlington Echo to replenish the center’s four outdoor bee boxes and two indoor observation hives. While the outdoor apiary is used for ecological purposes—providing habitat for the bees—the observation hives are used to teach children and adults alike about insect anatomy and life cycles, pollinator survival, community roles and math.

While it started as a recreation center, Arlington Echo quickly evolved to support authentic, hands-on learning. Arlington Echo Outdoor Education Center is part of Anne Arundel County Public Schools and has been for 45 years. In fact, it is visited by every fourth grader in the county. “Education facilitates change,” said Sheen Goldberg, Teacher Specialist at Arlington Echo. The volume of students they reach each year provides a valuable opportunity to plant the seed of environmental awareness in many young minds. Here, people learn to make the connection between pollinators and the food they eat.

“One of the major issues we face today… is a lack of knowledge about the environment and where things come from,” said Melanie Parker, Coordinator of Arlington Echo’s Environmental Literacy and Outdoor Education Department. “[Food] doesn’t come from the grocery store. And it’s not just our kids [who are unaware]. Sometimes, it’s parents. Sometimes, generations don’t have that connection with the land and nature. There’s not that experience or exposure. All people see is that chicken comes in a package and isn’t an animal that’s running around on the ground. There is a detachment to where our stuff comes from.”

Spreading knowledge and linking people to their natural environment is a vital part of Arlington Echo’s mission. By connecting the dots between healthy pollinators and a healthy environment, they hope to incite positive change and help pollinators overcome the challenges they face. Population growth and development have encroached on pollinator habitat; chemical contaminants harm their health; and both native and invasive pests, parasites and diseases threaten populations.

“Right now, pesticides are a really big deal. Bees are going through something that we are calling Colony Collapse Disorder because we don’t actually know what causes it,” said Heather Calabrese, Program Assistant at Arlington Echo. “There is some research that points to a class of insecticides called neonicotinoids. It’s interesting how it, and many other pesticides, work. It doesn’t actually kill the animal right away. It effects the nervous system, disorienting it, [the animal] stops cleaning itself, eating, feeding other animals, and then it starves to death or dies of disease.”

Although honeybees, like those kept at Arlington Echo, are not native to North America, they are not considered invasive. Instead, they are considered an important part of our natural ecosystem, and their decline is directly linked to habitat loss. Development fragments wildlife habitat and pushes native species out. “Because of development, we lose native plant populations. If there is not enough food for our pollinators because we have built on their habitat, then we won’t have the native pollinators,” Parker explained.

Over the past 60 years, managed bee populations have declined from 6 million to 2.5 million, an alarming number that has sparked many states and organizations to offer financial and tax incentives to encourage people to keep bees.

Parker, Goldberg and Calabrese are all enthusiastic about keeping bees and claim that once you start, you can’t help but become fascinated by the social complexities of the critters. “You can put as much or as little work into maintaining the hive as you would like,” said Goldberg. “The bees are clean, hardworking and good at taking care of the hive for the most part.”

The educators at Arlington Echo stress the importance of making connections between the natural world and human health. Many of the things that harm pollinators also pose a threat to humans, water and other wildlife. “There is the developmental part of… pollinator population decline, but also the pesticide use,” Parker said. “Those pesticides end up in our waterways. You know, everything is connected. You pull one string and the rest unravels. So, even though it seems like a small piece, it is part of a bigger issue.”

To view more photos, visit the Chesapeake Bay Program's Flickr page.

Jenna Valente's avatar
About Jenna Valente - Jenna developed a passion for conservation through her outdoorsy nature and upbringing in Hawaii, Washington State and Maine. A graduate of Virginia Tech's Executive Master of Natural Resources program and University of Maine's School of Communication and Journalism, she welcomes any opportunity to educate the public about the importance of caring for the environment.



Jul
23
2010

Question: How does buying local food help the Chesapeake Bay?

Welcome to the latest installment of the BayBlog Question of the Week! Each week, we take a question submitted on the Chesapeake Bay Program website or a frequently asked question and answer it here for all to read.

This week’s question is: “In light of recent consumer buying trends, is there any evidence of environmental impacts in the Chesapeake Bay watershed of buying local foods? In other words, how does buying local food help the Chesapeake Bay?”

This is a great question, especially in relation to Maryland’s Buy Local Week, held from July 17-25 this year. Buy Local Week was initiated a few years ago by the Southern Maryland Agricultural Development Commission to raise awareness about the benefits of local food and community agriculture. It has since turned into a statewide initiative.

One of the major environmental benefits of incorporating local food into your diet is reducing the distance food is transported from where it is produced to where it is consumed. According to a 2001 report by the Capital Area Food Bank, fresh produce arriving at the Jessup, Maryland Terminal Market in 1997 traveled an average one-way distance of 1,686 miles from the state of production to Maryland.

The pollution associated with this transportation adds a considerable amount of nutrients to all water bodies, including the Chesapeake Bay and its tributaries. About one-quarter of the nitrogen pollution in the Bay comes from air pollution, so buying food produced locally is a great way to cut down on emissions.

Another way buying local food helps the Bay is by supporting and preserving local farms. When you buy local food, more of the money you spend goes directly to the farmer that grew it. Local, independent farmers can be vulnerable to development pressure, so supporting them helps them keep their farms going. Conversion of farmland to homes and shopping centers can adversely affect the long-term sustainability of the local farming industry, a significant part of the culture, heritage and economy of the Chesapeake region.

It seems that many people in Maryland already understand the importance of preserving farmland, as 61 percent of Marylanders surveyed by the University of Baltimore’s Schaefer Center for Public Policy said the issue was very important. Likewise, 78 percent of respondents said they were more likely to buy products identified as having been grown by a Maryland farmer.

So even after Maryland’s Buy Local Week is over, make an effort to shop at your nearest farmer’s market and begin incorporating local foods into your meals regularly. You can help to preserve a rich agricultural tradition, limit pollution to the Chesapeake Bay and its tributaries, support your local economy, and eat fresh, healthy food.

To find your local farmer’s market, check out the following sites:

Do you have a question about the Chesapeake Bay? Ask us and we might choose your question for the next Question of the Week! You can also ask us a question via Twitter by sending a reply to @chesbayprogram! Be sure to follow us there for all the latest in Bay news and events!



Keywords: local, food, produce
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