| Jun 7, 2014
Editor's note: This is part of an everyday series exploring individual line items in state and local budgets. Read the entire series at www.dailypress.com/watchdog.
It's in Virginia's budget: $2.2 million for coastal mapping
The state spends somewhere...
| May 1, 2014
| 6:29 PM
The Chesapeake Bay's blue crab population remains in a serious slump for the second straight year, with the number of females dropping to a dangerously low level, officials announced Thursday.
Severe winter weather, not overfishing, is largely to blame,...
| Jun 3, 2014
| 11:35 AM
When Nick Schauman was a toddler, his grandfather, Larry Hunton, taught him how to eat raw oysters. Hunton let his grandson tag along on trips to Lexington Market, where the duo would sit at the raw bar (Schauman sat on top of it) and slurp down oysters...
| Jun 10, 2014
| 2:33 PM
Skewers holding 3-inch grilled prawns disappeared from the serving platters only slightly faster than the crab-stuffed mushrooms and cream cheese salmon pastries. Yet the dwindling supply of party snacks wasn't even a small part of the event to discuss...
| Jun 7, 2014
| 1:41 AM
Mondays through August: Summer 3-D fun shoots from 4:30 p.m. until dusk. Nonmembers $10; members $5. Information and directions: baltimorebowmen.com.
Vingt Neuf Bowmen
Tuesdays through September: 3-D archery from 5 p.m. until dark...
| Jun 6, 2014
Salmon, for most people these days, is a farmed filet of pinky/orange flesh plopped on a foam tray, wrapped in plastic and stacked in a supermarket cooler right beside the tilapia and the trays of pre-cooked shrimp cocktail. Salmon has become everyday...
| Jun 3, 2014
| 1:18 PM
West Coast trawler fishermen just got some new opportunities.
The Marine Stewardship Council on Tuesday listed 13 species of fish as "sustainable," opening up new markets for boats working out of ports in California, Oregon and Washington.
| May 7, 2014
| 12:58 PM
The Maryland Seafood Marketing Program, an effort of the state's Department of Natural Resources, has started up its fourth season of chef education tours.
The tours offer culinary professionals an opportunity to see Chesapeake seafood products up...
| May 19, 2014
| 2:20 PM
When Severn resident Joan M.E. Gaither was born nearly 70 years ago, the word "negro" was printed on her birth certificate.
Gaither, an artist and retired educator, says she has channeled the hurt and humiliation she has endured from racism over the...
| May 26, 2014
It's no secret that the health of the Chesapeake Bay has been in peril for decades, but ocean acidification poses what may be the greatest threat to the oyster population of the bay. Sadly, for most people this will go unnoticed. It's not like the obvious...
| Jun 1, 2014
MOUNT DESERT ISLAND, MAINE — After a last day of hiking at Maine's Acadia National Park, creeping up the steep face of Precipice, the hand-over-hand ascent on the east side of Mount Desert Island, we decide to reward ourselves with dinner out. We...