The 9th program in the ORIGINS series is about sustainable seafood.  With the Chesapeake Bay at our doorstep, it is important to note that the Chesapeake Bay provides 50 percent of the total blue crab harvest in the United States.  Each year, the Maryland seafood industry contributes some $600 million to the State's economy. Besides blue crabs, the Chesapeake Bay is a source for striped bass, oysters,soft clams, flounder, perch, spot, croaker, catfish, sea trout, and bluefish. Our distinguished panel features Tj Tate, the Director of Seafood Sustainability at the National Aquarium, Lee Duncan Carrion, co-owner with her husband, Captain Richard Young of Coveside Crabs and Tony Conrad, waterman and owner of Conrad’s Crabs and Seafood Market.

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