Memorial Day Audio | WYPR

Memorial Day Audio

Joel McCord

A recent study from EPA’s Chesapeake Bay program has confirmed that the water quality in the nation’s largest estuary is improving, thanks to a pollution diet for states in the Bay’s watershed.

But there’s one part of one state—the five counties of South Central Pennsylvania—that lags behind in reaching its pollution reduction goals, mostly because of fertilizer that runs off farm fields into Bay tributaries.

John Lee

Oysters are nature’s filtration machines, and there used to be enough of them in the Chesapeake Bay to filter and clean all that water in three days. Now, there are so few oysters it takes more than a year.

So, environmentalists are trying to rebuild the population by growing oysters. And one of the so-called oyster gardens is in an unlikely place-- Baltimore’s polluted inner harbor. It’s part of the Chesapeake Bay Foundation’s Baltimore Initiative.

Without the she crab, there'd be no he crab

Oct 3, 2016
Pamela D'Angelo

The Atlantic blue crab, Chesapeake Bay’s signature crustacean, has been through tough times in the last 20 years. Some recent improvement has been credited to restrictions on harvesting females. Yet Virginia still allows the harvest of egg-bearing females, something Maryland banned back in 1917. The reasons why seem to be wrapped up in economics.

mikerowe.com

Ahead of his one man show Dirty Talk at the Modell Performing Arts Center, "dirtiest man on TV" Mike Rowe joins Midday host Tom Hall to talk about rolling up his sleeves and getting down to work in some of the hardest professions on Discovery Channel's Dirty Jobs and later Somebody’s Gotta Do It which aired on CNN from 2014 until May 2016.

These days Mike has turned his focus to closing the skills gap by providing scholarships through the mikeroweWORKS Foundation for people who want to learn a skill or trade that is in high demand. Mike says the desire to start the foundation came from meeting thousands of skilled workers who make good livings and are passionate about their careers. Many of the folks he shadowed did not have advanced degrees, a point that isn’t missed on Mike. He says as a society we put too much emphasis on obtaining a four-year degree as the only path to success and not enough on obtaining a skill set in a specific vocation that could lead to a successful career. 

Joel McCord

A few years ago, scientists began worrying that blue catfish, the much larger cousins of those squirmy, yellowish bottom feeders, might take over in Chesapeake Bay. They’re big—better than 100 pounds in some cases--voracious eaters and they’re prolific. So, at least one seafood wholesaler appropriated a slogan applied to other invasive fish--eat ‘em to beat ‘em—and began aggressively marketing them. And local watermen have found a new market and seemingly endless supply. 

Summer Brunch

Aug 28, 2016
Stacy Spensley/Flickr Creative Commons

Tony and Chef Cindy talk about that moment in the weekend when you decide to take the rest of the day off . . . brunch!

Ice Cream

Aug 14, 2016

Tony and Chef Cindy help you get through the dog days of summer with a conversation about ice cream. They share their favorite flavors and some childhood memories of the delicious dessert. They also chat with Jeni Britton Bauer of Jeni's Splendid Ice Creams out of Columbus, Ohio, and David Alima of The Charmery right here in Baltimore - two ice cream makers with very creative takes on the frozen treat.

Seafood

Jun 26, 2016
Nick Richards/Flickr Creative Commons

Need some tips for dealing with seafood? Tony and Chef Cindy chat with Joe Lasprogata of Samuels and Son Seafood about the seafood industry and Joe shares some recommendations for great fish you may not have heard of. They dish out recipes and some wines to match.

Outside

Jun 19, 2016
John Tornow/Flickr Creative Commons

  Chef and Tony talk about entertaining outside.

 

Picnics

Jun 12, 2016
Rich Brooks/Flickr Creative Commons

  

  Tony and Chef Cindy discuss Picnics.

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