BALTIMORE- It’s time for oyster season along the Chesapeake Bay. As local watermen work to dredge oysters, which filter the water in the bay, a special Maryland program is convincing seafood lovers that eating more oysters is actually a good thing for the Chesapeake. The second annual “From the Bay, For the Bay” Dine Out is connecting regional restaurants and their customers with the process that gets Maryland seafood from the water to the plate.
Bay to Plate: Special Maryland Program Looks to Involve Restaurants to Restore Bay