The Bounty of the Chesapeake Bay
http://thekojonnamdishow.org/shows/2011-09-14/bounty-chesapeake-bay
For two decades, "Save the Bay" has been a rallying cry for environmental advocates and politicians across our region. But few people understand the precarious health of the Chesapeake better than those who make their livelihoods from the food that comes out it. Public officials are now working closely with people in the food business to make fisheries more profitable, accessible and sustainable. We learn about new strategies to take on the Bay's old problems - and how they may involve your dinner plate.
Guests
Barton Seaver
National Geographic Fellow; Chef and Certified Sommelier; Author, "For Cod and Country" (Sterling Epicure)
Steve Vilnit
Maryland Department of Natural Resources
Mark Bryer
Director, Chesapeake Bay Program, The Nature Conservancy
Comments
Please familiarize yourself with our Code of Conduct and Terms of Use before posting your comments.
simply adding the words 'locally caught' to a menu or package would attract myself and i'm sure many other consumers, even placed next to standards such as scallops and tuna-Ryan, Salisbury, MD
For those interested in Community Supported Fisheries (the equivalent of the CSA in the ag world), check out LocalCatch.org, a new website dedicated to increasing the visibility and viability of CSFs.
in Maryland there are no regulations as to what "Local" means. I'm a chef and our purveyors tout items as local but many items are from PA, NC, NJ, SC and NY
I started a CSA this year from my farm which also includes seafood from my commercial fisherman husband as part of the share. It's a small start but it has been very well received. I'd love to learn more about your organization and ways to support CSFs here in Maryland.
The author has written an excellent article. You made your point and not much to discuss. It’s like this universal truth that you can not argue with the truth is not universal, everything has its exception.valentines day cards