Why the Chesapeake Bay?
Growing up in Baltimore means eating crabs in the summer, steamed. Whether for lunch or dinner, a half dozen or half bushel, eating crabs is a feast. Denizens of the Chesapeake Bay region mark their internal calendars in the spring for crab season. It begins in April. Oft times they forget that it ends in November when crab meat can be at its finest.
Oysters, another wonderful bounty of our Chesapeake Bay, traditionally herald the fall and winter seasons. Witness the abundance of Oyster and Bull Roasts to fundraise for non-profit causes.
While oysters and crabs have made our Chesapeake Bay famous, (it’s the largest estuary in the U.S.A.), rockfish, catfish, sturgeon, eels, and menhaden are all by-products of our Bay. The list goes on. Our rich heritage is founded on the watermen and their boats – the log canoes, pungies, schooners and skipjacks that ply the waters of “pleasant living.”
Pictured above: Students from the Archdiocese of Baltimore’s Holy Angels School field trip to the University of Maryland Center for Environmental Science, Horn Point.