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The Chesapeake Bay watershed spans 64,000 square miles throughout New York, Pennsylvania, Delaware, Maryland, Virginia, West Virginia, and Washington, D.C. To put that into perspective, that’s more than 14 times the size of the Chesapeake Bay itself. From dairy farms in its headwaters to rockfish and blue crabs in the Bay, our watershed provides a sustainable source of diverse and delicious cuisine.
A Map of the Chesapeake Bay Watershed
When we think about the Chesapeake Bay, many of us may think of the variety of recreational activities that it provides – fishing, sailing, hiking, boating, etc. – when in fact the Bay and watershed are a source for an abundance of seafood and agricultural products.
As the largest estuary in the United States, the Chesapeake Bay produces about 500 million pounds of seafood each year (Source: NOAA). Although around 348 species of finfish and 173 species of shellfish call the Bay home, blue crabs and oysters are among the most treasured local seafood. In fact, more than a third of the United State’s blue crabs come from the Chesapeake Bay (Source: Johns Hopkins Newsletter).
There are approximately 83,000 farms in the Chesapeake Bay watershed, and over one-quarter of the land is devoted to agricultural practices, like growing crops and raising livestock (Source: Chesapeake Bay Program). These farms produce more than 50 important commodities, including dairy products, soybeans, wheat, fruits, vegetables, and more. Farming in the watershed is an essential component of our economy and a source of wholesome, local food.
There are over 300 native plants in the Chesapeake Bay watershed (Source: US FWS). Some of which are highly prized for more than just their ecosystem services, but also for their edible fruits, nuts, or other parts. From wild ramps and morels in the spring to summertime wild berries to late-summer paw paw, the watershed is full of delicious, natural bites.
Hunting is a proud tradition for thousands of sportsmen and women in the Chesapeake Bay watershed. Hunters, in general, are often some of our greatest conservationists. Their passion for spending time in the outdoors puts them in close proximity to the remarkable beauty of our Chesapeake forest ecosystems, helping to create a strong conservation ethic. On average, hunters across the United States contribute over a billion dollars annually to wildlife conservation. From white-tailed deer, elk, and turkey in the headwaters to waterfowl on the Bay itself, our watershed provides many opportunities for hunters to fill their freezers with nutrient-rich protein while making a positive impact on wildlife habitat and species management.
A celebration of the connection between land and water.
“Surf and Turf” embarks on a captivating journey from the inland mountains and headwater streams of the Chesapeake Bay watershed to the wide-open, salty expanse of the Bay itself. This powerful environmental tale weaves together the healing power of nature, hope, and an unexpected alliance, showing us how two seemingly different worlds can unite for a shared cause.
Discover how we can all find a way to sit at the same table, share our stories, and strive together for clean air, clean water, and a brighter future.
In Celebration of June Dairy Month, Giant Food recently awarded more than $65,000 to the Alliance for the Chesapeake Bay (Alliance) to implement sustainability practices on local dairy farms in the Chesapeake Bay.
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What draws you to spend time outdoors each spring? A topic currently filling my social media feeds with reports, accomplishments, and heartache from participants around the watershed; morel mushrooms.
This lemon pound cake with redbud flowers offers a local blend of flavors and a beautiful springtime aesthetic, making it a perfect treat to celebrate the season.
This March, the Film Festival will be premiering our very own short film, Surf & Turf: A Chesapeake Bay Watershed Story! It is a story of the captivating journey from inland mountains and headwater streams, to the wide-open, salty expanse of the Bay itself.
In the Shenandoah Valley, the Alliance brought together a waterman and a farmer to share their personal stories and professional passions, while breaking bread together. Theirs is a story of the captivating journey from inland mountains and headwater streams to the wide-open, salty expanse of the Bay itself.
With a delicious meal on the table and the opportunity to enjoy it with friends and family, recounting memories from a successful day on the Eastern Shore, it’s difficult to ignore all of the work that made it possible.
From the rolling hills of central PA to the Shenandoah Valley, the Chesapeake Bay is filled with thousands of hard-working dairy farms. What a joy it is to have this abundance of local milk, butter, cheese, ice cream, and other dairy delights right at our fingertips!
There’s nothing quite like enjoying a homemade treat that you watched grow and worked hard to create at home. Homemade chokeberry jelly packs a healthy punch in a delicious package. Whether you spread it on bread or eat it right out of the jar, if you’re house is anything like ours, it will go quickly regardless of how you decide to enjoy it.
Last night, The Roosevelt celebrated their 10th Anniversary by hosting an amazing three-course Prix Fixe dinner, benefiting the Alliance.
When the Alliance mysteriously started receiving Bon Appetit magazine last year, I was intrigued, but when I received the April 2021 issue titled “1971: A Year that Changed Food Forever,” I read on with great interest. As we celebrate our 50th Anniversary this year, it struck me how 50 years has seen many advancements in the areas of the buy local food movement and how farmers grow, and consumers buy sustainably grown food products.
