![ORIGINS: A Speaker Series artwork](https://is3-ssl.mzstatic.com/image/thumb/Podcasts113/v4/3b/8f/76/3b8f767c-87df-310c-d434-6944138ab394/mza_4372049172662269781.jpg/100x100bb.jpg)
Episode 9: Sustainable Seafood in the Chesapeake Watershed
ORIGINS: A Speaker Series
English - February 18, 2016 22:05 - 1 hour - 82.2 MB - ★★★★★ - 3 ratingsFood Arts Society & Culture origins mid-atlantic region maryland chesapeake bay watershed artifact coffee spike gjerde amy gjerde corey polyoka james beard award chefs Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Episode 8: Baking & Local Grains
The 9th program in the ORIGINS series is about sustainable seafood. With the Chesapeake Bay at our doorstep, it is important to note that the Chesapeake Bay provides 50 percent of the total blue crab harvest in the United States. Each year, the Maryland seafood industry contributes some $600 million to the State's economy. Besides blue crabs, the Chesapeake Bay is a source for striped bass, oysters,soft clams, flounder, perch, spot, croaker, catfish, sea trout, and bluefish. Our distinguished panel features Tj Tate, the Director of Seafood Sustainability at the National Aquarium, Lee Duncan Carrion, co-owner with her husband, Captain Richard Young of Coveside Crabs and Tony Conrad, waterman and owner of Conrad’s Crabs and Seafood Market.