Presented by the Oyster Recovery Partnership, it’s a free virtual Zoom happy hour featuring a few of ORP’s partners who’ll teach us how to order, shuck, store, prepare, and pair oysters at home!
Shuck Along with Us! – Maryland oyster farms have struggled through the pandemic due to restaurant closures. They need our support now more than ever. Certain farms are offering direct to consumer deliveries. Place an order and have oysters on-hand to hone your shucking skills during the virtual event – and to enjoy afterward. Read more here & place an order.
More info and registration
Three short films about oysters: Lifeline: A Chesapeake Oyster Documentary – the decay of the oyster and its impact on the society that thrived on it; The Incredible Oyster Reef – explores oysters as a keystone species with an indispensable ability to heal the Bay’s waters; The Local Oyster Stout – An oyster farmer, a shucker, and a brewery collaborate on Maryland’s first farm-to-table Oyster Stout beer.
17th century Irish essayist Jonathan Swift dared say what so many before him believed: “He was a bold man that first ate an oyster.” The lowly oyster is a delicacy the world over, yet many people say enjoying one is an acquired taste. In the Chesapeake Bay region, the Chesapeake Oyster is King.
Whether it’s slurped down raw on the half shell or fried, baked, braised or roasted, it’s a favorite. Eatin’ Oysters: Chesapeake Style! takes viewers around the Chesapeake region in search of who’s eating oysters, where to find the best of them, and the best ways to eat them.
Repeats April 25, 9:30 pm
The Severn River Association will present the 2019 State of the Severn report during its (now virtual via Zoom) John Wright Speaker Series. The report addresses issues such as is it safe to swim in the river, oxygen levels, dead zones, oyster restoration, underwater grasses and more. To attend the meeting RSVP to firstname.lastname@example.org.
Scuba diver Audrey McDowell, with the University of Maryland’s Paynter Labs, presents her report on how the Severn River oysters are doing and how they respond to the changes in the river’s oxygen and salinity levels. Hosted by the Severn River Association.