Chesapeake Bay Week on MPT

Did you know that the Chesapeake Bay estuary, the largest in the United States, was created by a meteor impact? Can you identify which aquatic life is native, invasive, protected and depleted? Want to know how you and your community contribute to the well-being of the Bay? Lucky for you, this week is Chesapeake Bay Week on Maryland Public Television! Programming throughout April 15-22 2012 will be highlighting some hot topics around the watershed  including several brand new programs:

• Menhaden: The Most Important Fish in the Bay - Exploration of how the harvesting of Menhaden from the Chesapeake Bay is affecting its water quality (Monday April 16th 10:00pm, Tuesday April 17th 2:00am)
• The Maryland Harvest: A Guide to Seasonal Eating - The food-to-table movement in Maryland and its impact on Maryland restaurants, chefs, farmers and consumers (Tuesday April 19th 9:00pm, Wednesday April 18th 2:00am)
• Restoring the Bay: New Solutions for Old Problems - Riverkeeper Fred Kelley faces challenges to help clean up the Severn River (Tuesday April 19th 10:30pm, Wednesday April 18th 3:30am)

These are just a few of the new and returning programs so be sure and check the website for the full programming lineup and set those DVRs! The week wraps up with a live music broadcast in affiliation with all the amazing folks at WTMD 89.7 too. More info on the Concert for the Chesapeake Bay here. Want more facts? Visit: Chesapeake Bay Journal..

Wag of our finger, COSTCO

It has come to my attention, thanks to my fellow activists in the Greenpeace network, that Costco continues to stock their freezers with fifteen of the twenty-two red list seafood items flagged by the EPA. Help us take action by writing CEO Jim Sinegal (via this online form) to request that the company stop selling unsustainable seafood starting immediately with orange roughy and Chilean sea bass.

Love Frank's Fresh Seafood

We've had some requests for more recipes here on JustSaying and got to thinking about an incredible-yet-untapped-by-this-blogger resource right down the street: Frank's Fresh Seafood. Family owned and operated since 1946, Frank's offers dozens of unique recipes alongside more than 100 varieties of premium seafood.

Shop for whole fish, fillets, crabs, lobsters and more in their Jessup warehouse and you'll find a wall of recipe cards for delectable dishes like Herb Encrusted Salmon, Swordfish in OJ and Honey Marinade, and Chesapeake Clam Chowder.

They update their website with specials and coupons regularly and anyone behind the counter will be able to point your towards the most sustainable catch.

Eat low on the food chain

Sylvia Earle's new book, The World is Blue: How Our Fate and the Ocean's Are One, recieved the "Colbert Bump" Tuesday night and this interview alone has caused me to re-examine the fish that remain in my own diet. Of course, many of you have seen me whip out my trusty EPA Pocket Seafood Selector at meals and likely chosen the fish or shellfish with the smallest finprint on our oceans and collective environment right alongside me - but perhaps that isn't enough. Check out the stats Sylvia drops on Stephen:



So whattaya say, folks? Can we all commit to choosing fish that are low on the food chain? Vote with our forks?