On private piers up and down Harris Creek, hundreds of metal cages hang from ropes into blue-green water. Inside each cage are countless little oysters, which will grow here, safe from predators and sediment, during their first nine months of life. Once the spat are large enough, they will be pulled out of their short-term shelters and put onto boats to be replanted on protected reefs just a few short miles away.
The cages—along with the bivalves inside them—are cared for by volunteers with the Tilghman Islanders Grow Oysters (TIGO) program, itself a local branch of the Marylanders Grow Oysters program that is managed by the Phillips Wharf Environmental Center (PWEC).
Now in its second season, TIGO has recruited more than 80 volunteers across the so-called “Bay Hundred” region—from Bozman and Neavitt to Wittman and Tilghman Island—to further oyster restoration efforts in the Chesapeake Bay.
Over the past two centuries, native oyster populations have experienced a dramatic decline, as habitat loss, disease and historic over-harvesting have taken their toll. But programs like this one give hatchery-grown oysters a head start before they are put into the Bay to replenish critical underwater reefs.
The TIGO program has attracted a wide range of restoration enthusiasts, from the middle-school student who has tracked her oysters’ growth for a science fair project to the neighbors who have competed against each other to grow more and bigger oysters. The main draw? What little effort is involved.
“Growing oysters is an effort, but it’s a really easy effort,” said TIGO coordinator Carol McCollough. “And we remove as many of the roadblocks as we possibly can for people who want to do this.”
Aside from a promise to keep cages free of excess sand and silt, the program doesn’t ask too much of its volunteers—and this has worked to its advantage.
H. Truitt Sunderland is a Wittman resident whose cages are filling up fast after six months of growth. The oysters have gone from mere millimeters to one and two inches in size, and a host of other critters—like grass shrimp and gobies, mud crabs and skillet fish—have taken up residence on this makeshift reef just as they would do on oyster bars in the Bay.
Sunderland’s home sits on Cummings Creek, and Sunderland has used the ease of the work involved—“I don’t even know how they can call this volunteer work,” he laughed—to involve his neighbors. Now, there are 24 cages on 12 piers in this single stretch of water.
Tilghman Island resident and fellow volunteer Steve Bender has had a similar experience. “The process is simple,” Bender said, standing on a wooden pier that juts into Blackwalnut Cove. “It’s not that demanding. It’s not that difficult to care for [the oysters].” And in response to his encouragement, Bender’s neighbors have been “glad” to join.
While projects like this one are a small drop in the restoration bucket, McCullough hopes that TIGO can cast a personal light on conservation for all those who are involved.
“We [at PWEC] inform, inspire and involve,” McCullough said. “We’re all about getting people to commit to [changes in] behaviors. It’s very easy to give money. It’s less easy to write letters. And I think in many ways, it’s even less easy to do something personal—to do restoration work on your own.”
But for McCullough, it’s possible that the simple act of caring for a cage of oysters could act as a stepping stone toward further involvement in the Bay.
“Oysters have become very exciting to people,” McCullough said. “They recognize that every single additional oyster in the Bay is a positive thing. That oyster restoration is something that’s bigger than they are.”
For more photos, visit the Chesapeake Bay Program Flickr page.
Photos by Multimedia Coordinator Steve Droter.
On a winter morning in Annapolis, Md., a snow-covered truck pulls into the parking lot of a local seafood restaurant. A man in white boots and rubber gloves steps out of the cab, a metal door swings open behind the building and plastic trash cans full of oyster shells are exchanged between restaurant chef and shell recycler.
The trade is just one stop on a route that connects the 130 members of the Shell Recycling Alliance: a group of restaurants, caterers and seafood wholesalers that save their unneeded shells—some in five-gallon buckets, some in 14-gallon trash cans, some in 55-gallon wheeled bins—for pick up by Tommy Price.
Price is a Special Programs Specialist with the Oyster Recovery Partnership, a conservation group that has for two decades worked to restore oysters in the Chesapeake Bay. As a driver in the partnership’s fleet of trucks—which are complete with shell recycling logos and oyster-themed license plates—Price has watched the Shell Recycling Alliance grow, generating more than 1,000 tons of shell that are an integral piece in the oyster restoration puzzle.
Sent to an environmental research lab and oyster hatchery on Maryland’s Eastern Shore, the shells are cured, power-washed and put to work as settling material for the billions of oyster larvae that are planted to replenish reefs across the Bay.
Over the past two centuries, native oyster populations have experienced a dramatic decline as habitat loss, disease and historic over-harvesting have taken their toll. But by filtering water, forming aquatic reefs and feeding countless watershed residents, the bivalves have become an essential part of the Bay’s environment and economy.
It is this link between businesses and the Bay that inspired Boatyard Bar and Grill to sign on to the Shell Recycling Alliance.
“The Bay is a huge economic engine for this area,” said restaurant owner Dick Franyo. “Look at what we do here—it’s all about fishing, sailing, ‘Save the Bay.’ It’s where we come from. It’s what we think about.”
Franyo, who sits on the Chesapeake Bay Foundation’s board of trustees, has upheld a conservation ethic in much of what his restaurant does. It donates at least one percent of its annual revenue to environmental organizations; it composts all of its food waste; it recycles oyster shells alongside glass, metal and plastic; and it spreads the word about the restoration efforts that still need to be made.
All Shell Recycling Alliance members are given brochures, table tents and “Zagat”-style window stickers to use as tools of engagement, teaching customers and clientele about the importance of saving shell.
“Shell is a vital ingredient in oyster restoration,” said Stephan Abel, executive director of the Oyster Recovery Partnership. “It’s like flour in bread.”
Indeed, it has become such a valuable resource that a bill has been proposed that would give individuals and businesses a $1 tax credit for each bushel of shell recycled.
“The Bay, restoration and oysters—it’s all one story,” Abel said. And without oyster shells, the story would be incomplete.
Restoration partners in Maryland have put more than 600 million oyster spat into the Chesapeake Bay in the largest targeted restoration effort the watershed has ever seen.
While habitat loss, disease and historic over-harvesting have contributed to a dramatic decline in native oyster populations, the peculiar bivalves that filter water, form aquatic reefs and feed countless watershed residents are critical to the Bay’s environment and economy.
According to a report from the Oyster Recovery Partnership, a portion of the 634 million oyster larvae that partners planted in 2012 went into the Upper Bay, where last year an influx of fresh water from spring rains and late-summer storms led to widespread oyster death.
But most of the “spat on shell”—or young oysters “set” onto large oyster shells—went into Harris Creek, a tributary of the Choptank River that was declared an oyster sanctuary in 2010. There, partners hope to restore 360 acres of oyster reef, constructing new reefs and seeding this habitat with spat; close to one-third of this goal has been planted so far.
To fuel restoration efforts, the Horn Point Laboratory Oyster Hatchery produced a record-breaking 880 million spat in 2012, marking the fifth year in a row that spat production has exceeded half a billion. The largest hatchery on the (east coast), the Cambridge, Md., lab produces disease-free oyster larvae for use in research, restoration, education and aquaculture.
Horn Point Laboratory will host an open house on Saturday, October 13.