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Three geologic regions

The Chesapeake Bay watershed contains three distinct geologic regions: the Atlantic coastal plain, the Piedmont plateau and the Appalachian province.

84 degrees Fahrenheit

Water temperatures in the Bay fluctuate widely throughout the year, reaching as high as 84 degrees in summer.

174 feet deep

The deepest part of the Bay, located southeast of Annapolis near Bloody Point, is called “The Hole” and is 174 feet deep.

200 invasive species

There are as many as 200 invasive species present in the Chesapeake Bay watershed that are causing some serious issues in an already-stressed ecosystem. Some examples include blue catfish, snakehead, zebra mussel, purple loosestrife, and nutria.

Where does the Bay get its water?

The Bay receives about half its water volume from the Atlantic Ocean in the form of saltwater. The other half (freshwater) drains into the Bay from the enormous 64,000-square-mile watershed.

4-30 mile width

The Bay’s width ranges from four miles near Aberdeen, Maryland, to 30 miles near cape Charles, Virginia.

60% of Chesapeake forests

Sixty percent of Chesapeake forests have been divided into disconnected fragments by roads, homes and other gaps that are too wide or dangerous for wildlife to cross.

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500 million pounds of seafood

The Bay produces about 500 million pounds of seafood per year.

64,000 square miles

The area of the watershed is about 64,000 square miles.

The Powhatan tribes

There were many different tribes in the region before Europeans arrived, but the dominant group were Algonquian speakers known collectively as the Powhatan tribes.

3.4 miles wide

The narrowest point of the Chesapeake Bay measures 3.4 miles, and is located near Aberdeen, Maryland.

34 degrees Fahrenheit

Water temperatures in the Bay fluctuate widely throughout the year, dropping as low as 34 degrees in winter.

Volunteering with environmental organizations

While one-third of watershed residents have volunteered their time or donated their money to a charitable organization, less than two in ten volunteers have done so for an environmental organization.

1.6 billion pounds of blue crabs

Since 1990, commercial watermen have harvested more than 1.6 billion pounds of blue crabs from the Bay. Data show commercial harvest has experienced a steady decline, and in 2014 hit the lowest level recorded in 25 years: 35 million pounds.

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Remnants of an ancient river

A few deep troughs run along much of the Bay’s length and are believed to be remnants of the ancient Susquehanna River.

1,300 access sites

There are more than 1,300 public access sites on the Chesapeake Bay and its tributaries.

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35 miles wide

The widest point of the Chesapeake Bay measures 35 miles, and is located near the mouth of the Potomac River.

2 of 5 major ports

Two of the United States’ five major North Atlantic ports—Baltimore and Hampton Roads—are on the Bay.

Longest river fully within Maryland

The 110-mile-long Patuxent River is the longest river to flow exclusively within the borders of Maryland.

6,282,718 acres of greenspace

There are 6,282,718 acres of accessible green space within the Chesapeake Bay watershed.

The Chesapeake Bay's first inhabitants

The first inhabitants of the Chesapeake Bay region are referred to as Paleo-Indians. They came more than 10,000 years ago from other parts of North America, drawn in by the abundance of wildlife and waterways.

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Six states and the District of Columbia

The Chesapeake Bay watershed stretches approximately 524 miles from Cooperstown, New York, to Norfolk, Virginia. It includes parts of six states—Delaware, Maryland, New York, Pennsylvania, Virginia and West Virginia—and the entire District of Columbia.

Scooping the poop

Half of pet owners always pick up after their pet, but one-third of pet owners seldom or never do so. Pet waste contains bacteria that can harm human health and contaminate the water we use for drinking, swimming and fishing.

Avoiding toxic pesticides

Forty-six percent of watershed residents never use toxic pesticides in or around their homes. You can evaluate a pesticide’s toxicity to judge the risk in using it, or make your own non-toxic pesticide with garlic, vinegar, cooking oil and other common household items.