| New Planting Record Reached in 2009 |
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With the assistance of University of Maryland Paynter Labs at the University of Maryland and the Maryland DNR, we are monitoring this year's plantings to document each bar's success. From our perspective, this year has been one of the best for productive and strong partnerships. |
| Ever Heard of a Hotel Providing Beds for Oysters? |
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The InterContinental Harbor Court Baltimore (IHG) has become an environmental partner with the Oyster Recovery Partnership. In an effort to reduce hotel impact on the Chesapeake Bay, this hotel offers guests the opportunity to conserve water by reducing the linens they use. A portion of the savings will be donated to planting oysters back into the Chesapeake Bay. THIS JUST IN: This IHG hotel has devoted every Wednesday for their "Oysters & Pearls" event offering oysters and champagne to both hotel and dinner guests with proceeds going towards supporting a sustainable oyster fishery. |
| Find us on Facebook |
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 Visit our ORP Fan Page today! Send any content ideas to the Fan Page administrator.
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| Outreach Events |
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November 20-21, 2009
5pm-9pm
Washington, DC
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| Oyster News |
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Partnership Receives Chesapeake Bay Watershed Grant: Funds to Support the Marylanders Grow Oysters Initiative
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About the Oyster Recovery Partnership |
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The Oyster Recovery Partnership is a non-profit organization dedicated to restoring the ecologic and economic benefits of the Chesapeake Bay with a 15-year history of successfully bringing together state and federal governmental agencies, scientists, watermen and conservation organizations toward the common goal of oyster restoration. This unique partnership has become one of the largest groups actively restoring oysters in the Chesapeake Bay. Since 2000, the Oyster Recovery Partnership has planted more than 2 billion oysters on 1,300 acres and rehabilitated more than 60 oyster reefs in the Chesapeake Bay.
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| Oyster Recovery Partnership Surpasses Historical Planting Records
Together with our partners, we're happy to report the oyster recovery effort has never been stronger. Stretching from the Chestneck Point oyster bar in the Magothy River to the Drum Point oyster bar in the Manokin River, we've planted 650 million spat on shell this year, surpassing all previous years. Find out how many new oysters are in your nearest tributary. The expansion of our outreach efforts have resulted in more and more Marylanders getting a renewed interest in our silvery shellfish and the positive effect they can have on the Bay. In October, the University of Maryland Center for Environmental Science Horn Point Laboratory Open House educated communities from far and wide about the critical need our trusty bivalves are filling. As always, many thanks to our partners, Board members, staff, and volunteers.
Stephan Abel, Executive Director
Oyster Recovery Partnership |
| Ask a Scientist |
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 Q: Why are oysters considered one of nature's perfect foods?
A: Eastern oysters are naturally low in fat and sodium, high in iron, vitamin B12, zinc, calcium, iron, and vitamin A. During the Great Depression, oysters were a valuable commodity because people survived on much less sustenance. Oysters provided a cheap source of protein and other nutrients during tough times. Today their nutritional value remains the same, but people seek them out now due to high omega-3 fatty acids, high levels of zinc (which supports the immune system), and other vital minerals. Nutrition specialists lay claim that eating just a few oysters each day will deliver a full day's supply of the antioxidant mineral zinc. Zinc is an essential mineral involved in many body processes, from repairing cells to producing DNA.
Steven Allen, MSc, Senior Manager, Aquatic Restoration & Scientific Diver
Oyster Recovery Partnership
Photo courtesy of Ken Paynter, The Paynter Labs |
| Partner Profile |
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 The Maryland Department of Natural Resources and the Oyster Recovery Partnership are working together to help restore the oyster population in the Chesapeake Bay region. We jointly participate in oyster bar rehabilitation programs, creating rain gardens and other statewide initiatives.
Most recently, the DNR Piney Point Hatchery in St. Mary's County, the ORP, and the UMCES Horn Point Hatchery joined together in support of the Marylanders Grow Oysters program. The larvae for the program came from the University of Maryland hatchery at Horn Point and both Horn Point and the DNR Piney Point hatchery in St. Mary's County produced the oysters. DNR oversees the project, with the Oyster Recovery Partnership playing a major role in spearheading the distribution of the oysters to the eleven tributaries participating in the program this year. Under this program, waterfront property owners in a dozen tributaries are now growing oysters in nearly 5,300 cages built by Maryland inmates. |
| Out & About |
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 Since its founding in 1707, Rock Hall, Maryland has been an epicenter for fishing, crabbing, and oystering in Kent County. A popular destination for sailing and boating on the Chesapeake Bay, this sunset drenched village boasts world-class marinas. An appreciation for Maryland's Eastern Shore is seen throughout its museums, performances and venues, and the natural settings that have been preserved for centuries. One example is the Waterman's Museum, which tells the story of this charming coastal community's place in the history of the Maryland waterman. |
| Did You Know? |
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 During what year did the Chesapeake Bay's oyster production exceed the rest of the world combined?
a. 1800 b. 1880 c. 1900 d. 1904
Note: Watch for the next issue to find out how many bushels were harvested 100 years later.
Answer from last issue's question: Oysters provide a home for e. all of the above (mud crabs, gobies, rockfish, and blue crabs).
Photo of Garbarino House, Restaurant and Oyster Saloon in Golden, Colorado. Photo courtesy of Western History/Genealogy Department, Denver Public Library.
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| Oyster Recipe |
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Cream of Oyster Stew
4 tablespoons butter
1/2 cup chopped celery
1/2 cup button mushrooms
1/2 cup chopped onion
1/2 cup diced carrots
1/4 teaspoon white pepper
2-1/2 tablespoons flour
Oyster Jus
16 oz heavy cream
1/4 cup chopped parsley
1 pint Maryland oysters, standards
Melt butter in a two quart sauce pan. Saute celery, onion, mushrooms and carrots in melted butter for 5 minutes. Add flour to vegetables to make flavored roux. Add white pepper and oyster jus that has been drained from oysters. Add and cream; stir until smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and edges begin to ruffle. Serve immediately. Makes 5 cups total, 4 servings of 1-1/4 cups each. Suggestion: add a splash of sherry right before serving.
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