Crabbing field trip

Members of the Chesapeake Bay Program Forestry Workgroup catch and sort blue crabs using crab pots while exploring Smith Island, MD, on Oct. 28, 2014. The visitors learned about watermen culture, which benefits from the restoration efforts the foresters employ upstream. They hauled up their own crab pots, sorted oysters on the water and experienced life in the Smith Island communities of Tylerton, Ewell and Rhodes Point. 

First championed by the Chesapeake Bay Commission in 2016, the week is intended to raise awareness about the Bay as a valuable economic and environmental resource. Normally, the Alliance would be very busy right now partnering with local restaurants to promote one delicious bounty: the Chesapeake Bay blue crab and crab cake. Last year, the Alliance hosted our first Crab Cake Week in Richmond and Williamsburg, VA, to increase awareness about the importance of a healthy Chesapeake to the food we love to eat.

This year, though, partnering with local restaurants has taken on an entirely different meaning. And need. In the wake of COVID-19, our region’s food industries are struggling and need our help.

If you live in the Bay watershed, you’ve undoubtedly enjoyed some of the amazing food that is grown and harvested in our region. Sometimes it is easy to lose sight of just how abundant and diverse our foodshed really is. Approximately 64,000 square miles of land and 150 major rivers and streams drain into the Chesapeake.

In just a few hours’ drive, you can catch blue crabs or rockfish from Bay waters or forage for ramps, or morels and other mushrooms in the shadow of the Blue Ridge mountains. And the land in between, the fertile Piedmont soil, is home to more than 87,000 farms producing meat, dairy, fruits, vegetables and grains. Given this close proximity to such a bounty of fresh, local ingredients, it’s no surprise that the Chesapeake region is home to some of the country’s best restaurants, chefs and food scenes.

In normal times, it is easy to take all of this for granted. But, as we respond to the COVID-19 pandemic by physically distancing ourselves from each other, we’re ironically reminded how interconnected we all really are. As it becomes more difficult to find the food and necessities we rely on daily, it’s obvious that we’ve become very dependent on restaurants, farmers, fishermen and the many people responsible for providing us with amazing local food. Restaurants have been hit especially hard at this time, and so have small-scale producers who sell to local markets.

The Chesapeake Bay seafood industry is struggling more than ever. With restaurants permanently or temporarily closing, or offering limited menus, watermen and oyster farmers are struggling for business and increasingly worried as the blue crab season begins. What can we all do to help?

Four Things You Can Do

1. Order delivery or takeout from local restaurants. Many restaurants are offering delivery or takeout-only options. Support them, if possible, and be sure to tip! Wait staff generally rely on tips as an important part of their income, so tip for the delivery or pickup what you normally would for a sit-down meal. Consider purchasing gift cards now that you can use after the threat has passed.

2. Connect with local farmers or fishermen/women. Many local farms and fishermen/women rely on restaurants to buy their catch. Now that restaurants are closed, they are selling directly to the consumer through online orders and community-supported agriculture.

3. Eat local produce and seafood. Whether you buy your food from a restaurant or at a grocery store, try to focus on what’s local. This not only helps the restaurants, groceries, growers and suppliers, but it also helps the environment. Buying local cuts down on the distance food has to travel to get to your plate, and results in better air and water quality.

4. Shop small. The larger farms, grocery stores and chain restaurants will weather COVID-19 much more easily than smaller grocers, restaurants and farms. If you have the option in your area, shop small to support your local economy, build community and lessen the environmental impact of your purchases.

Remember, our actions at home have an impact on the health of our neighbors, lands, rivers, the Chesapeake Bay and our economy. Let’s work together to keep everything and everyone healthy. For information, visit allianceforthebay.org/food.

Adam Bray is the program assistant in the Alliance for the Chesapeake Bay’s Richmond Office.

Nissa Dean is the Virginia director of the Alliance for the Chesapeake Bay.

 

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