The Future Chesapeake

The Chesapeake Bay is the nation’s largest estuary. After slow deterioration for several centuries, the Chesapeake Bay Program was launched in 1983 to restore it. After spending more than $24 billion, the results of the restoration program are disappointing. The Bay Program has arrested the decline of the Bay, but it has failed to achieve its restoration goals—something that will become more challenging with climate change. The rate of environmental change today is more rapid than at any time in the history of humanity. The concept of restoration—to return to an earlier time and condition—is an outmoded concept for coastal ecosystems like the Chesapeake Bay that are at the leading edge of change. A better strategy would be to focus on shaping the future Bay. While we cannot create the future Bay, we have many of the tools to shape it, tools that have never been used as a complement to existing efforts. Learn about the past and present of the Bay, how climate change will affect its future, and how we can intervene to shape the future of the Chesapeake.

This cultural and ecological history explores the rise of Chesapeake’s mighty mollusk from Colonial-era harvesting to contemporary cultivation. Oysters are an essential part of Chesapeake Bay culture and cuisine, as well as the ecological and historical lifeblood of the region. When colonists first sailed these abundant shores, they described massive shoals of foot-long oysters. In later years, however, the bottomless appetite of the Gilded Age and great fleets of skipjacks took their toll. Disease, environmental pressures, and overconsumption decimated the population by the end of the twentieth century. To combat the problem, Virginia began leasing its waters to private oyster farmers. Today, these boutique oyster farms are sustainably meeting the culinary demand of a new generation of connoisseurs. But in Maryland, passionate debate continues among scientists and oystermen whether aquaculture or wild harvesting is the better path. With careful research and interviews with experts, author Kate Livie presents this dynamic story and a glimpse of what the future may hold.

In this important new book on the declining health of one of America's leading environmental treasures, Howard Ernst reveals a Chesapeake bay that has become functionally dead. He argues that the Chesapeake Bay succumbed to a 'light green' environmental movement that has too often adopted a philosophy of compromise over confrontation and that has fueling a 'political dead zone' where political leaders posture but fail to make the hard decisions needed to achieve real improvement in the Bay's health. While blunt in his evaluation of past and present failures to restore the Bay, Ernst believes that there is still time to turn the restoration effort around and sets out new 'dark green' strategies to do so. In the concluding chapter, five long-time bay activists provide first-person accounts of their battles and hopes for the future. Hailed by Robert F. Kennedy Jr. as 'a must read for anyone concerned about environmental protection,' this challenging book provides a wake-up call for everyone concerned about the future of the Chesapeake Bay and other ecological treasures through out America.

For centuries before the arrival of European settlers, the Chesapeake Bay's natural bounty and pristine beauty were self-sustaining. Today, after three centuries of human use and abuse, almost everyone agrees that the Bay is fragile and its future uncertain. As scientists work to understand the environmental threats and policy makers respond with new regulations, ordinary people are increasingly doing their part to ensure a healthier future for the Chesapeake. Saving the Bay gathers dozens of these stories and brings them forward as examples of how broadly the coalition to protect the Bay has grown and succeeded. Through engaging photographs by Richard A.K. Dorbin and moving first-person accounts compiled by Ann E. Dorbin, this book celebrates a new chapter in the history of the Bay, one in which people in Maryland, Virginia, Pennsylvania, Washington, D.C., Delaware, West Virginia, and New York work hand in hand to shape the future of a beloved resource. From Americorps volunteer Julie Benintendi's work with shoreline restoration to Mike Ogburn's efforts to build a non-polluting electric car, from the mountainous outer reaches of the watershed to the mouth of the Bay, the people working for the Chesapeake are as diverse and dynamic as the resource itself. Here are teachers, engineers, writers, farmers, parents, and naturalists working with grit and imagination. Saving the Bay demonstrates how these unprecedented efforts throughout the Chesapeake Bay region are making a real difference toward creating a better future. "By bringing these stories to the forefront, we hope to educate readers, show that individual actions are critical, and accentuate positive rather than negativehuman impacts on the environment. Just as the wonder of the Bay is not reserved for experts or old-timers, neither is the work that lies ahead. Therein lies the premise of this project--that behind the reports and controversy over the human-induced decline of the Bay's health and the path of its future, are many people doing their part, in different and necessary ways, for the future of the watershed." -- from Saving the Bay

“The best-written and best-illustrated guide ever about a North American tidal estuary. It is the model for all future coastal nature guides.” —Whole Earth Review Life in the Chesapeake Bay is the most important book ever published on America’s largest estuary. Since publication of the first edition in 1984, tens of thousands of naturalists, boaters, fishermen, and conservationists have relied on the book’s descriptions of the Bay’s plants, animals, and diverse habitats. Superbly illustrated and clearly written, this acclaimed guide describes hundreds of plants and animals and their habitats, from diamondback terrapins to blue crabs to hornshell snails. Now in its third edition, the book has been updated with a new gallery of thirty-nine color photographs and dozens of new species descriptions and illustrations. The new edition retains the charm of an engaging classic while adding a decade of new research. This classic guide to the plants and animals of the Chesapeake Bay will appeal to a variety of readers—year-round residents and summer vacationers, professional biologists and amateur scientists, conservationists and sportsmen. “Handsome, generously illustrated . . . All of the Bay’s richness is catalogued here.” —The Washington Post Book World “A story book, a field guide and a reference work, and anyone interested in fishing, ecology, or our bay should own it.” —The Baltimore Sun “The region’s quintessential field and reference guide.” —Chesapeake Life Magazine “One of the most popular, well written, and useful guides to the Chesapeake.” —Northeastern Naturalist

Chesapeake oysters are part of the legacy of the area, history on the half-shell. Read of their beginning (foot-long bivalves!) through cultivation today. The eastern oyster, the humble bivalve and delicous treat, are the living bones of the Chesapeake, as well as the ecological and historical lifeblood of the region. When colonists first sailed these impossibly abundant shores, they described massive shoals of foot-long oysters but the bottomless appetite of the Gilded Age and great fleets of skipjacks took their toll. Disease, environmental pressures and overconsumption decimated the population by the end of the twentieth century. While Virginia turned to bottom-leasing, passionate debate continues in Maryland among scientists and oystermen whether aquaculture or wild harvesting is the better way forward. Today, boutique oyster farming in the Bay is sustainably meeting the culinary demand of a new generation of connoisseurs. With careful research and interviews with experts, author Kate Livie presents this dynamic story and a glimpse of what the future may hold.

Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.