On the Bay


A blog from Chesapeake Quarterly magazine

Heron and hawk along the shore of the Chesapeake Bay

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All Things Oyster: Whether studying their genomes or helping farmers grow them, Brittany Wolfe is building a career on oysters

Wendy Mitman Clarke • June 12, 2020

Most kids spend their time at the beach swimming and playing in the ocean. Not Brittany Wolfe. Growing up surrounded by water on Cape Cod, Massachusetts, she was more interested in poking around the intertidal zone, finding shells and wondering about the animals that lived in them.


American Eels: Dams, habitat loss, and restocking

Wendy Mitman Clarke • June 5, 2020

Some 20 miles upstream from Baltimore on the Patapsco River, a four-inch-long American eel is making a monumental climb. Wriggling up a steep 30-foot-long metal gutter lined with a climbing substrate, the eel finally gains the summit, then slides down the other side into a mesh bag in a holding tank. 


Maryland Seafood Lures in the Home Cook: Seafood purveyors try more direct routes to customers

Rona Kobell • May 26, 2020

Ordinarily at this time of year, Kit Waskom Pollard is cooking oysters. Grilled in the backyard, sprinkled with rosemary and sea salt, their aroma signals one celebration after another: Easter, Mother’s Day, her father’s birthday, maybe an engagement or a graduation.


American Eels: Population, fishery, and poaching

Wendy Mitman Clarke • May 12, 2020

Thousands of American eels captured at the Conowingo Dam eel ramp are swimming en masse in a huge holding tank, waiting to be trucked upstream where they will be released to restock part of the Susquehanna River and its tributaries.


Hybrid Science: Virtual learning during COVID-19 opens a window to enhanced science education

Wendy Mitman Clarke • May 4, 2020

The coronavirus pandemic has forced schools worldwide to close and shift their classes to online learning—a prodigious undertaking for teachers and students that has thrown traditional education for a violent loop. But some educators, among them J.


The Blue Crab: Callinectes Sapidus

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pile of cooked crabs