WEBVTT 00:03.500 --> 00:06.166 align:start position:27.5% line:79.33% size:47.5% A basic question in American geography is, 00:06.166 --> 00:08.133 align:start position:25% line:79.33% size:52.5% what are the two most important bays in 00:08.133 --> 00:10.700 align:start position:27.5% line:84.67% size:45% the United States? 00:10.700 --> 00:13.233 align:start position:15% line:79.33% size:72.5% If you answered San Francisco in the west and Chesapeake Bay 00:13.233 --> 00:16.100 align:start position:15% line:84.67% size:70% in the east, you're correct. 00:16.100 --> 00:19.433 align:start position:27.5% line:79.33% size:45% Chesapeake is more important to our history, 00:19.433 --> 00:23.033 align:start position:32.5% line:79.33% size:35% it is also the more threatened. 00:23.033 --> 00:26.433 align:start position:20% line:79.33% size:62.5% But its future is bright, thanks in no small part to our 00:26.433 --> 00:29.733 align:start position:27.5% line:79.33% size:45% shellfish friends, oysters and clams. 00:33.766 --> 00:37.333 align:start position:17.5% line:79.33% size:67.5% Funding for In The Americas  with David Yetman was 00:37.333 --> 00:41.233 align:start position:20% line:84.67% size:60% provided by Agnes Haury. 00:46.400 --> 00:56.366 align:start position:30% line:84.67% size:42.5% ááOpening Themeáá 01:12.300 --> 01:14.333 align:start position:37.5% line:79.33% size:25% Chesapeake bay is here because, 01:14.333 --> 01:17.733 align:start position:20% line:79.33% size:60% a little over 30 million years ago a very large meteor 01:17.733 --> 01:24.600 align:start position:35% line:79.33% size:30% slammed into Earth, right here. 01:24.600 --> 01:25.133 align:start position:15% line:79.33% size:70% It created an enormous bowl, changed the earth's climate 01:25.133 --> 01:27.766 align:start position:20% line:84.67% size:60% for a few hundred years. 01:27.766 --> 01:30.933 align:start position:15% line:79.33% size:72.5% That bowl became a basin, and water from the ocean poured 01:30.933 --> 01:34.966 align:start position:15% line:79.33% size:72.5% in, but so did water from the great number of rivers to the 01:34.966 --> 01:38.766 align:start position:15% line:79.33% size:70% north and west, fresh water, enormous amounts of fresh 01:38.766 --> 01:40.933 align:start position:27.5% line:79.33% size:47.5% water, creating the bay which then became, 01:40.933 --> 01:44.100 align:start position:30% line:79.33% size:42.5% as it has been in recent centuries, 01:44.100 --> 01:48.400 align:start position:17.5% line:79.33% size:65% one of the greatest marine resources in the world. 01:51.133 --> 01:55.133 align:start position:12.5% line:79.33% size:75% One of the defining structures of all of the bay region is 01:55.133 --> 01:59.266 align:start position:17.5% line:79.33% size:67.5% this bridge, the Chesapeake Bay tunnel bridge, 01:59.266 --> 02:02.133 align:start position:27.5% line:79.33% size:45% it's both a bridge and a tunnel, 02:02.133 --> 02:04.766 align:start position:22.5% line:79.33% size:57.5% and it's very different from any other bridge. 02:04.766 --> 02:08.666 align:start position:20% line:79.33% size:62.5% But it saves 95 miles for people who live in Norfolk, 02:08.666 --> 02:13.100 align:start position:17.5% line:79.33% size:67.5% who, say, want to go to New York City or ports north. 02:13.100 --> 02:15.366 align:start position:22.5% line:79.33% size:57.5% But it also gives you a wonderful feel for how vast 02:15.366 --> 02:18.300 align:start position:27.5% line:84.67% size:45% Chesapeake Bay is. 02:18.300 --> 02:21.666 align:start position:17.5% line:79.33% size:67.5% We know its 200 miles long, but here we are in the state 02:21.666 --> 02:26.566 align:start position:17.5% line:79.33% size:65% of Virginia and the origin of Chesapeake Bay is north of 02:26.566 --> 02:28.900 align:start position:22.5% line:84.67% size:57.5% Binghampton, New York. 02:28.900 --> 02:31.400 align:start position:30% line:79.33% size:40% That's how great the drainage area, 02:31.400 --> 02:33.733 align:start position:27.5% line:79.33% size:45% brought on by that massive old crater, 02:33.733 --> 02:38.466 align:start position:35% line:79.33% size:30% back some 30 million years ago. 02:38.466 --> 02:41.033 align:start position:20% line:79.33% size:60% And so we have this bay, and it is a historic bay, 02:41.033 --> 02:43.533 align:start position:22.5% line:79.33% size:57.5% it is probably the most important bay historically in 02:43.533 --> 02:45.300 align:start position:30% line:79.33% size:40% maybe all of the United States, 02:45.300 --> 02:47.600 align:start position:20% line:84.67% size:60% and all of the Americas. 02:47.600 --> 02:50.900 align:start position:32.5% line:79.33% size:37.5% Jamestown colon was founded here, 02:50.900 --> 02:53.300 align:start position:22.5% line:79.33% size:55% the fishing was beyond belief, the wildlife, 02:53.300 --> 02:57.433 align:start position:17.5% line:79.33% size:65% the physical resources and natural resources were places 02:57.433 --> 03:03.733 align:start position:20% line:79.33% size:62.5% that colonists could only dream about, that's changed. 03:03.733 --> 03:08.000 align:start position:15% line:79.33% size:72.5% Some people are now trying to work to make the bay what it 03:08.000 --> 03:11.700 align:start position:20% line:79.33% size:62.5% once was, one of the most productive marine resources 03:11.700 --> 03:15.266 align:start position:35% line:84.67% size:32.5% in the world. 03:15.266 --> 03:17.533 align:start position:22.5% line:79.33% size:57.5% If you go historically, the Chesapeake Bay was so 03:17.533 --> 03:19.333 align:start position:15% line:79.33% size:72.5% important to America, because it was really the founding 03:19.333 --> 03:22.333 align:start position:17.5% line:84.67% size:65% waterbody for the country. 03:22.333 --> 03:25.000 align:start position:15% line:79.33% size:70% The map that john smith drew up of Chesapeake Bay was 03:25.000 --> 03:27.533 align:start position:25% line:79.33% size:50% really the country's first highway system, 03:27.533 --> 03:32.233 align:start position:12.5% line:79.33% size:75% and obviously in a lot of ways led to a very strong economy 03:32.233 --> 03:37.166 align:start position:12.5% line:79.33% size:77.5% in this region that allowed the country to grow and move west. 03:37.166 --> 03:39.433 align:start position:20% line:79.33% size:60% So the Chesapeake Bay is the largest estuary in North 03:39.433 --> 03:43.800 align:start position:17.5% line:79.33% size:67.5% America, so it drains about 6400 square miles of the 03:43.800 --> 03:46.100 align:start position:15% line:79.33% size:70% Atlantic coast, parts of six states and the District of 03:46.100 --> 03:49.433 align:start position:32.5% line:79.33% size:37.5% Colombia, it is a huge port area, 03:49.433 --> 03:52.666 align:start position:20% line:79.33% size:62.5% having two large ports on it along the Atlantic coast, 03:52.666 --> 03:55.566 align:start position:15% line:84.67% size:70% Baltimore and Hampton Roads. 03:55.566 --> 03:58.333 align:start position:15% line:79.33% size:70% It serves as the seafood hub of the Atlantic Coast as well. 03:58.333 --> 04:01.500 align:start position:15% line:79.33% size:70% For years the Chesapeake bay supplied the vast majority of 04:01.500 --> 04:04.000 align:start position:17.5% line:79.33% size:67.5% blue crab catch and lobster catch for the 04:04.000 --> 04:06.666 align:start position:22.5% line:84.67% size:55% entire Atlantic coast. 04:09.100 --> 04:11.600 align:start position:20% line:79.33% size:60% For us to appreciate the enormity and complexity of the 04:11.600 --> 04:14.466 align:start position:22.5% line:79.33% size:55% bay, its best to start with a small producer, 04:14.466 --> 04:17.966 align:start position:27.5% line:79.33% size:47.5% an individual whose livelihood depends on the bay. 04:17.966 --> 04:20.066 align:start position:25% line:79.33% size:52.5% He's been farming the bay as his parents, 04:20.066 --> 04:24.100 align:start position:30% line:79.33% size:40% his grandparents did before him. 04:24.100 --> 04:28.833 align:start position:15% line:84.67% size:70% So off to Cherrystone Creek. 04:28.833 --> 04:33.666 align:start position:10% line:79.33% size:80% I have never been oyster or clam hunting before, commercially. 04:33.666 --> 04:36.800 align:start position:15% line:79.33% size:72.5% We're about seven miles south of the tip of the eastern 04:36.800 --> 04:39.866 align:start position:12.5% line:79.33% size:75% shore, so we have a, you know, decent salt content here, 04:39.866 --> 04:41.633 align:start position:25% line:79.33% size:52.5% but the further north you go into the bay, 04:41.633 --> 04:44.033 align:start position:30% line:84.67% size:42.5% it's not so much. 04:44.033 --> 04:46.866 align:start position:20% line:79.33% size:62.5% Wintertime is winter, you know, it's ice, it's cold, 04:46.866 --> 04:49.366 align:start position:25% line:79.33% size:52.5% we're wearing waders, we're still working, 04:49.366 --> 04:52.000 align:start position:15% line:79.33% size:72.5% we're not putting in the time we put in in the summer hours, 04:52.000 --> 04:54.166 align:start position:20% line:79.33% size:60% summer months, but we're still out here working. 04:54.166 --> 04:56.966 align:start position:27.5% line:79.33% size:45% This is, you know, twelve months a year. 04:56.966 --> 04:58.866 align:start position:22.5% line:79.33% size:57.5% The oysters are amazing creatures because, you know, 04:58.866 --> 05:01.133 align:start position:22.5% line:79.33% size:55% once they freeze, they can actually fall 05:01.133 --> 05:03.966 align:start position:25% line:84.67% size:50% and continue living. 05:03.966 --> 05:05.800 align:start position:22.5% line:84.67% size:57.5% That doesn't kill them? 05:05.800 --> 05:07.300 align:start position:22.5% line:79.33% size:57.5% It kills the clams, but it won't kill the oysters. 05:07.300 --> 05:08.333 align:start position:20% line:79.33% size:62.5% It'll kill the clams, but won't kill the oysters. 05:08.333 --> 05:09.466 align:start position:27.5% line:84.67% size:47.5% That's interesting. 05:09.466 --> 05:11.333 align:start position:25% line:84.67% size:50% It's pretty amazing. 05:11.333 --> 05:14.166 align:start position:20% line:79.33% size:60% Now, that being said, if you handle the oysters while 05:14.166 --> 05:17.000 align:start position:27.5% line:79.33% size:45% they're frozen you will kill them. 05:17.000 --> 05:18.566 align:start position:17.5% line:79.33% size:65% Right here we're basically on our tidal flats 05:18.566 --> 05:20.966 align:start position:30% line:84.67% size:42.5% in the area here. 05:20.966 --> 05:22.933 align:start position:17.5% line:79.33% size:65% You know, you can go off a little ways and it's over your 05:22.933 --> 05:24.866 align:start position:27.5% line:79.33% size:47.5% head, but here it's literally waist deep. 05:24.866 --> 05:26.800 align:start position:27.5% line:79.33% size:45% All of our oysters are basically hostage, 05:26.800 --> 05:28.466 align:start position:32.5% line:84.67% size:35% and we have... 05:28.466 --> 05:30.766 align:start position:42.5% line:84.67% size:15% I see. 05:30.766 --> 05:33.166 align:start position:12.5% line:79.33% size:75% It's called spat bags, and the spat bags basically hold the 05:33.166 --> 05:34.966 align:start position:15% line:79.33% size:72.5% oysters until you're ready to either move them into another 05:34.966 --> 05:37.033 align:start position:30% line:84.67% size:40% bag, or harvest. 05:37.033 --> 05:39.266 align:start position:30% line:79.33% size:42.5% Now what are they eating as that, 05:39.266 --> 05:40.333 align:start position:22.5% line:79.33% size:57.5% as that current carries this stuff back and forth? 05:40.333 --> 05:42.700 align:start position:32.5% line:84.67% size:35% Phytoplankton. 05:42.700 --> 05:45.400 align:start position:17.5% line:79.33% size:67.5% Phytoplankton and algae and stuff that they desire to eat. 05:45.400 --> 05:48.600 align:start position:27.5% line:79.33% size:45% They filter out of this water and grow. 05:48.600 --> 05:50.433 align:start position:15% line:79.33% size:72.5% Pretty much most of the food, they say is in the top 15% 05:50.433 --> 05:55.133 align:start position:25% line:84.67% size:50% of the water column. 05:55.133 --> 05:58.800 align:start position:20% line:79.33% size:62.5% Normally we're one or the other, we're either oystering, 05:58.800 --> 06:00.966 align:start position:27.5% line:84.67% size:45% or we're clamming. 06:00.966 --> 06:03.233 align:start position:25% line:79.33% size:52.5% It's not usually this amount of gear in here, 06:03.233 --> 06:05.200 align:start position:15% line:79.33% size:70% but they've asked us to do a couple different things today, 06:05.200 --> 06:08.800 align:start position:15% line:79.33% size:72.5% harvest oysters and clams, so we'll do a little bit of both. 06:13.000 --> 06:18.633 align:start position:20% line:79.33% size:60% Bi-valves, such as clams and oysters, mollusks, 06:18.633 --> 06:27.933 align:start position:32.5% line:79.33% size:35% and barnacles, which we don't eat, 06:27.933 --> 06:29.600 align:start position:20% line:79.33% size:62.5% but those first three are pretty important parts 06:29.600 --> 06:31.266 align:start position:15% line:79.33% size:70% worldwide of the human diet, and they taste good and 06:31.266 --> 06:33.200 align:start position:17.5% line:84.67% size:65% they're pretty nutritious. 06:33.200 --> 06:34.933 align:start position:35% line:79.33% size:32.5% But they have another function, 06:34.933 --> 06:37.400 align:start position:30% line:79.33% size:40% and that is that they filter water, 06:37.400 --> 06:39.133 align:start position:12.5% line:79.33% size:75% they actually clean water, and if you take a tank of murky 06:39.133 --> 06:41.900 align:start position:25% line:79.33% size:52.5% muddy water and put a dozen or so oysters in it, 06:41.900 --> 06:44.166 align:start position:17.5% line:79.33% size:65% within 24 hours, they will have cleaned that water. 06:44.166 --> 06:47.166 align:start position:22.5% line:79.33% size:57.5% And that has been their function in Chesapeake Bay is 06:47.166 --> 06:50.566 align:start position:15% line:84.67% size:70% to keep that water purified. 06:50.566 --> 06:54.233 align:start position:30% line:79.33% size:40% Now about 95% of those bi-valves, 06:54.233 --> 06:57.433 align:start position:17.5% line:79.33% size:65% especially the oysters are gone through pollution, 06:57.433 --> 06:59.466 align:start position:32.5% line:79.33% size:35% contamination, over-harvesting, 06:59.466 --> 07:02.233 align:start position:22.5% line:84.67% size:55% just abuse of the bay. 07:02.233 --> 07:04.933 align:start position:25% line:79.33% size:52.5% One of the strategies that conservationists and 07:04.933 --> 07:07.400 align:start position:12.5% line:79.33% size:75% restorationists have is to try to bring oysters back to the 07:07.400 --> 07:12.633 align:start position:22.5% line:79.33% size:57.5% numbers that would help purify the bay once again. 07:15.800 --> 07:17.800 align:start position:17.5% line:79.33% size:65% This bathtub looking thing is actually part of the 07:17.800 --> 07:21.000 align:start position:22.5% line:79.33% size:57.5% sophisticated mechanism for digging up clams, 07:21.000 --> 07:25.733 align:start position:22.5% line:79.33% size:57.5% it sure does beat using a shovel or a trowel, 07:25.733 --> 07:30.166 align:start position:15% line:79.33% size:72.5% but that is a compressor that actually runs jets of water 07:30.166 --> 07:33.100 align:start position:20% line:79.33% size:62.5% under the clams that have been dug up, cleans them off, 07:33.100 --> 07:39.133 align:start position:10% line:79.33% size:80% until they arrive in the baskets ready to go to the market. 07:39.133 --> 07:41.233 align:start position:17.5% line:79.33% size:67.5% The water here is murky, so we can't see how the beds are 07:41.233 --> 07:44.033 align:start position:15% line:84.67% size:72.5% laid out, but it's ingenious. 07:44.033 --> 07:46.533 align:start position:12.5% line:79.33% size:75% They're laid out in rectangles and covered in netting to keep 07:46.533 --> 07:50.266 align:start position:27.5% line:79.33% size:45% the predators from getting at those clams, 07:50.266 --> 07:53.000 align:start position:20% line:79.33% size:60% that most predators like them just as much as we do. 07:53.000 --> 07:55.866 align:start position:22.5% line:79.33% size:57.5% But they're rectangular for a purpose, 07:55.866 --> 07:58.766 align:start position:12.5% line:79.33% size:75% and that is that they can move this harvesting mechanism back 07:58.766 --> 08:01.600 align:start position:15% line:79.33% size:70% and forth in a straight line as though it were a plow, 08:01.600 --> 08:04.966 align:start position:27.5% line:79.33% size:47.5% and not miss any of the circular edges, 08:04.966 --> 08:09.066 align:start position:15% line:79.33% size:72.5% so the rectangle is the ideal shape for making clam beds 08:09.066 --> 08:13.766 align:start position:12.5% line:79.33% size:75% that you can harvest with this simple but profound mechanism. 08:13.766 --> 08:16.266 align:start position:15% line:79.33% size:72.5% I'm just literally going down this, where we had the bags, 08:16.266 --> 08:19.333 align:start position:27.5% line:79.33% size:47.5% we have gravel bags that surround the net, 08:19.333 --> 08:21.966 align:start position:27.5% line:79.33% size:45% cover the net, and they're butt to butt, 08:21.966 --> 08:23.500 align:start position:20% line:79.33% size:62.5% so that way the crabs and little critters can't get 08:23.500 --> 08:26.733 align:start position:32.5% line:79.33% size:35% inside and eat the crabs, right? 08:26.733 --> 08:28.433 align:start position:15% line:79.33% size:70% And then I keep working that way until the bed is finished, 08:28.433 --> 08:31.300 align:start position:27.5% line:84.67% size:45% harvested totally. 08:34.933 --> 08:44.900 align:start position:20% line:79.33% size:60% Oysters basically need a winter under their belt, 08:45.766 --> 08:49.566 align:start position:15% line:79.33% size:70% and they need that winter to kind of thicken their shell 08:49.566 --> 08:52.400 align:start position:30% line:79.33% size:42.5% up, and once they thicken their shell up, 08:52.400 --> 08:55.100 align:start position:17.5% line:79.33% size:65% you can actually shuck em, you get a nice clean meat with 08:55.100 --> 08:57.833 align:start position:27.5% line:84.67% size:47.5% zero brittle in it. 08:57.833 --> 08:58.600 align:start position:15% line:79.33% size:72.5% So you want a tough shell You want a tough shell so 08:58.600 --> 09:00.133 align:start position:30% line:84.67% size:42.5% you can shuck it. 09:00.133 --> 09:01.300 align:start position:42.5% line:84.67% size:15% I see. 09:01.300 --> 09:03.833 align:start position:45% line:84.67% size:10% Yup. 09:03.833 --> 09:04.800 align:start position:17.5% line:79.33% size:65% Under the right conditions they grow very fast. 09:04.800 --> 09:07.366 align:start position:27.5% line:84.67% size:45% They grow quickly. 09:07.366 --> 09:09.466 align:start position:17.5% line:79.33% size:65% The stuff that's too small to sell, we'll re-bag 09:09.466 --> 09:12.366 align:start position:17.5% line:79.33% size:67.5% in fresh bags and we'll put back overboard this afternoon. 09:12.366 --> 09:14.433 align:start position:27.5% line:79.33% size:45% But the stuff that we can market, 09:14.433 --> 09:16.433 align:start position:27.5% line:79.33% size:45% we'll go ahead and sell this morning, 09:16.433 --> 09:18.533 align:start position:32.5% line:79.33% size:37.5% we have to have them in before 10. 09:18.533 --> 09:20.366 align:start position:27.5% line:84.67% size:45% Boy, that's fresh. 09:20.366 --> 09:22.933 align:start position:15% line:79.33% size:70% This is sort of the finished product of your work. 09:22.933 --> 09:24.666 align:start position:45% line:84.67% size:10% Yup. 09:24.666 --> 09:27.100 align:start position:22.5% line:79.33% size:55% You gotta lay all this infrastructure out. 09:27.100 --> 09:29.133 align:start position:12.5% line:79.33% size:75% You have to have the equipment and the gar, the racks, 09:29.133 --> 09:30.800 align:start position:17.5% line:79.33% size:67.5% the sleeve cages, the bags, you have to have all that 09:30.800 --> 09:32.733 align:start position:20% line:79.33% size:62.5% before you have the seed, otherwise you have nowhere 09:32.733 --> 09:35.066 align:start position:30% line:84.67% size:40% to put the seed. 09:35.066 --> 09:36.866 align:start position:17.5% line:79.33% size:65% Then you have to lease the land from the state first. 09:36.866 --> 09:39.166 align:start position:20% line:79.33% size:62.5% Leasing the land from the state, or the land owner. 09:39.166 --> 09:40.600 align:start position:20% line:79.33% size:62.5% You gotta have your ducks lined up a little bit before 09:40.600 --> 09:42.533 align:start position:25% line:79.33% size:52.5% you get fired up with oysters or clams, 09:42.533 --> 09:45.733 align:start position:15% line:84.67% size:70% it doesn't matter which one. 09:45.733 --> 09:50.633 align:start position:12.5% line:79.33% size:75% The mystique of Chesapeake Bay oysters, what is that due to? 09:50.633 --> 09:52.933 align:start position:25% line:79.33% size:52.5% I think that it has a lot of history behind it. 09:52.933 --> 09:56.900 align:start position:17.5% line:79.33% size:67.5% You know, this bay has been harvested and harvested and 09:56.900 --> 09:59.233 align:start position:20% line:79.33% size:62.5% harvested for hundreds of years, it's a huge estuary, 09:59.233 --> 10:02.133 align:start position:17.5% line:79.33% size:67.5% and the oysters are just so popular because they're so 10:02.133 --> 10:05.666 align:start position:20% line:79.33% size:60% delicious, some of these creeks are very grassy, 10:05.666 --> 10:08.066 align:start position:17.5% line:79.33% size:65% and you can actually taste the oyster difference, 10:08.066 --> 10:10.666 align:start position:25% line:84.67% size:52.5% they're not as salty. 10:10.666 --> 10:12.500 align:start position:30% line:79.33% size:42.5% Sea side are more salty than here. 10:12.500 --> 10:15.100 align:start position:22.5% line:84.67% size:57.5% They're very different. 10:15.100 --> 10:18.800 align:start position:27.5% line:79.33% size:45% These are actually just over a year old. 10:18.800 --> 10:20.566 align:start position:27.5% line:79.33% size:47.5% There's your shell, there's your meat, 10:20.566 --> 10:23.166 align:start position:25% line:79.33% size:50% what I like to do is rinse the goo off of it. 10:23.166 --> 10:25.233 align:start position:22.5% line:79.33% size:57.5% See how these edges are razor sharp You bet they are. 10:25.233 --> 10:27.600 align:start position:45% line:84.67% size:12.5% Okay. 10:27.600 --> 10:29.433 align:start position:17.5% line:79.33% size:67.5% And so what you see here is we've actually beat the edges 10:29.433 --> 10:35.533 align:start position:15% line:79.33% size:70% off, it helps the shell grow down, rather than lengthwise, 10:35.533 --> 10:37.166 align:start position:15% line:79.33% size:70% you want that cup to be deep so you have a nice plump 10:37.166 --> 10:39.333 align:start position:25% line:84.67% size:50% oyster meat in here. 10:39.333 --> 10:40.866 align:start position:12.5% line:79.33% size:75% So if it's shallow, that means it's hardly worth the 10:40.866 --> 10:42.066 align:start position:27.5% line:84.67% size:45% effort opening it. 10:42.066 --> 10:44.400 align:start position:35% line:84.67% size:30% Pretty much. 10:44.400 --> 10:46.033 align:start position:27.5% line:79.33% size:45% The technique is I just slide this in. 10:46.033 --> 10:52.933 align:start position:32.5% line:79.33% size:35% Slide it down, chew it up a bit. 10:52.933 --> 10:58.000 align:start position:12.5% line:79.33% size:75% I thought you were supposed to have ecstasy sauce on these? 10:58.000 --> 10:59.466 align:start position:17.5% line:84.67% size:65% That's actually very good! 10:59.466 --> 11:00.966 align:start position:20% line:84.67% size:62.5% It's impressive isn't it? 11:00.966 --> 11:02.900 align:start position:20% line:84.67% size:60% Yeah, that's impressive. 11:02.900 --> 11:04.666 align:start position:17.5% line:79.33% size:65% Okay, you've converted me, I'm now an oyster eater. 11:04.666 --> 11:06.433 align:start position:37.5% line:84.67% size:27.5% Okay, good. 11:06.433 --> 11:08.333 align:start position:15% line:84.67% size:72.5% You've changed my life Chris. 11:08.333 --> 11:11.166 align:start position:30% line:79.33% size:40% I gotta wipe the oyster juice... 11:11.166 --> 11:11.866 align:start position:20% line:79.33% size:60% If it's just one person, that's all that matters. 11:11.866 --> 11:13.433 align:start position:42.5% line:84.67% size:15% Right. 11:13.433 --> 11:15.700 align:start position:30% line:84.67% size:40% Just one person. 11:15.700 --> 11:18.166 align:start position:30% line:79.33% size:42.5% Right, one by one we'll convert humanity. 11:18.166 --> 11:22.633 align:start position:20% line:79.33% size:60% The health of the bay is threatened by basically three 11:22.633 --> 11:32.600 align:start position:17.5% line:79.33% size:65% things: too much nitrogen, phosphorus, and sediment. 11:34.166 --> 11:35.400 align:start position:22.5% line:79.33% size:55% And that does a couple different things. 11:35.400 --> 11:37.366 align:start position:22.5% line:79.33% size:57.5% The sediment clouds the water, covers up our natural 11:37.366 --> 11:39.266 align:start position:10% line:79.33% size:80% habitats, like submersed aquatic vegetation and oysteries. 11:39.266 --> 11:41.200 align:start position:22.5% line:79.33% size:57.5% Nitrogen and phosphorus are fertilizers, 11:41.200 --> 11:43.433 align:start position:25% line:79.33% size:52.5% which in good amounts are a good thing, 11:43.433 --> 11:45.466 align:start position:30% line:79.33% size:42.5% but unfortunately lead to algal blooms, 11:45.466 --> 11:47.266 align:start position:27.5% line:79.33% size:47.5% which are basically microscopic plants that end up 11:47.266 --> 11:49.633 align:start position:27.5% line:79.33% size:47.5% taking habitat away from fish and shellfish. 11:49.633 --> 11:51.366 align:start position:15% line:79.33% size:70% The pollutants in Chesapeake Bay come from a variety of 11:51.366 --> 11:54.033 align:start position:27.5% line:84.67% size:45% different sources. 11:54.033 --> 11:56.166 align:start position:15% line:79.33% size:72.5% From agricultural operations, from waste water treatment 11:56.166 --> 11:58.200 align:start position:15% line:79.33% size:70% plants, from our lawns, from our roadways, from the sky, 11:58.200 --> 12:00.966 align:start position:27.5% line:84.67% size:47.5% from air pollution. 12:00.966 --> 12:02.766 align:start position:27.5% line:79.33% size:47.5% Here on the eastern shore of Chesapeake Bay, 12:02.766 --> 12:05.266 align:start position:20% line:79.33% size:60% which is also Virginia's eastern shore, 12:05.266 --> 12:07.500 align:start position:20% line:79.33% size:62.5% cotton is still here in a field of several hundred acres. 12:07.500 --> 12:09.633 align:start position:22.5% line:79.33% size:57.5% And cotton, for all its agronomic sophistication, 12:09.633 --> 12:11.300 align:start position:15% line:79.33% size:72.5% still resists the high degree of mechanization for other 12:11.300 --> 12:15.533 align:start position:25% line:84.67% size:50% crops, such as corn. 12:15.533 --> 12:18.800 align:start position:15% line:79.33% size:72.5% Corn has been raised here for probably thousands of years, 12:18.800 --> 12:22.566 align:start position:15% line:79.33% size:72.5% but the technology of raising and harvesting corn is vastly 12:22.566 --> 12:28.066 align:start position:22.5% line:79.33% size:55% different from the way it was among the Indians. 12:28.066 --> 12:32.800 align:start position:17.5% line:79.33% size:67.5% This infernal machine does almost everything that used 12:32.800 --> 12:35.333 align:start position:27.5% line:84.67% size:47.5% to be done by hand. 12:35.333 --> 12:39.200 align:start position:12.5% line:79.33% size:75% It cuts off the stalk, munches it up, cuts off the cobs, 12:39.200 --> 12:42.566 align:start position:12.5% line:79.33% size:75% strips the cobs of the leaves, everything that's in the way, 12:42.566 --> 12:45.500 align:start position:27.5% line:79.33% size:45% strips the kernels off the cobs, 12:45.500 --> 12:49.800 align:start position:15% line:79.33% size:72.5% drops them below and delivers only corn into a truck that 12:49.800 --> 12:53.466 align:start position:20% line:79.33% size:60% will then be driven off, untouched by human hands. 12:55.900 --> 12:58.566 align:start position:15% line:79.33% size:72.5% There's a number of different technologies that farmers use 12:58.566 --> 13:01.033 align:start position:15% line:79.33% size:70% nowadays to determine how to best apply fertilizers and 13:01.033 --> 13:05.000 align:start position:15% line:79.33% size:72.5% also where the best yields on their farms are going to be. 13:05.000 --> 13:07.533 align:start position:12.5% line:79.33% size:75% And those are important pieces of the puzzle so they can 13:07.533 --> 13:11.266 align:start position:22.5% line:79.33% size:57.5% better gauge where they need to put fertilizer down, 13:11.266 --> 13:14.066 align:start position:15% line:79.33% size:70% but also maybe in the future where they don't farm anymore 13:14.066 --> 13:15.733 align:start position:17.5% line:79.33% size:67.5% and can restore buffers and things like that that can 13:15.733 --> 13:18.200 align:start position:22.5% line:84.67% size:55% improve water quality. 13:18.200 --> 13:21.000 align:start position:15% line:79.33% size:72.5% The technology that's driving farmers to be more productive 13:21.000 --> 13:23.633 align:start position:15% line:79.33% size:70% in a field, is also going to help us drive water quality 13:23.633 --> 13:28.600 align:start position:22.5% line:79.33% size:57.5% improvements throughout the watershed as well. 13:28.600 --> 13:30.633 align:start position:17.5% line:79.33% size:67.5% Generally, the changes that we see in Chesapeake Bay is a 13:30.633 --> 13:33.700 align:start position:25% line:79.33% size:50% lack of abundance in oysters, that's number one, 13:33.700 --> 13:37.000 align:start position:22.5% line:79.33% size:57.5% number two is a lack of abundance of submerged aquatic 13:37.000 --> 13:39.266 align:start position:17.5% line:79.33% size:67.5% vegetation, those are those underwater grasses that 13:39.266 --> 13:42.466 align:start position:15% line:79.33% size:72.5% protect a lot of the juvenile fish species and blue crabs as 13:42.466 --> 13:44.700 align:start position:15% line:84.67% size:72.5% they migrate back in the bay. 13:44.700 --> 13:47.133 align:start position:20% line:79.33% size:62.5% We used to have many more oyster reefs that actually 13:47.133 --> 13:49.666 align:start position:17.5% line:79.33% size:65% pierced the surface of the water during the tidal cycle. 13:49.666 --> 13:52.433 align:start position:17.5% line:79.33% size:65% We also had SAB protecting most of our shorelines, 13:52.433 --> 13:55.133 align:start position:22.5% line:79.33% size:55% that submerged aquatic vegetation that provided 13:55.133 --> 13:57.200 align:start position:25% line:79.33% size:50% habitat for a lot of different species, 13:57.200 --> 13:58.733 align:start position:25% line:79.33% size:50% but also protect the shorelines from wave 13:58.733 --> 14:03.000 align:start position:20% line:84.67% size:62.5% energy and other threats. 14:07.400 --> 14:09.833 align:start position:15% line:79.33% size:70% Some of the local folks tell us that a nor'easter is coming 14:09.833 --> 14:13.066 align:start position:27.5% line:79.33% size:47.5% in, and the tide is coming up very high, 14:13.066 --> 14:15.766 align:start position:12.5% line:79.33% size:75% but in addition to that storm, Chesapeake Bay is facing 14:15.766 --> 14:18.666 align:start position:30% line:84.67% size:40% a double whammy. 14:18.666 --> 14:22.200 align:start position:20% line:79.33% size:60% Not only are global seas rising throughout the world 14:22.200 --> 14:25.600 align:start position:22.5% line:79.33% size:55% and this probably will be permanently flooded, 14:25.600 --> 14:27.600 align:start position:20% line:79.33% size:60% but it sits south of the place where the great glacier 14:27.600 --> 14:31.166 align:start position:20% line:84.67% size:60% covered up to the north. 14:31.166 --> 14:33.800 align:start position:15% line:79.33% size:70% When that glacier went away, that weight was removed, and 14:33.800 --> 14:38.733 align:start position:10% line:79.33% size:80% now, very slowly, the Chesapeake Bay area is subsiding. 14:38.733 --> 14:41.300 align:start position:12.5% line:79.33% size:75% As the ocean is rising, as the big storms are coming in we're 14:41.300 --> 14:43.233 align:start position:22.5% line:79.33% size:57.5% going to see a lot more flooding like this, 14:43.233 --> 14:47.300 align:start position:30% line:84.67% size:40% it's inevitable. 14:47.300 --> 14:49.233 align:start position:32.5% line:79.33% size:37.5% While the storm brews to the north, 14:49.233 --> 14:51.000 align:start position:22.5% line:79.33% size:57.5% we try to catch up with Chris's clams in their 14:51.000 --> 14:53.566 align:start position:22.5% line:84.67% size:57.5% march to the consumers. 14:53.566 --> 14:56.666 align:start position:30% line:79.33% size:42.5% Just to check how fresh they are. 14:56.666 --> 14:58.833 align:start position:15% line:79.33% size:72.5% In doing so we gain a glimpse at a much larger business, 14:58.833 --> 15:03.533 align:start position:27.5% line:79.33% size:47.5% one with roots more than a century old. 15:05.733 --> 15:09.200 align:start position:12.5% line:79.33% size:75% In harvesting shellfish, a lot of it is individual or family, 15:09.200 --> 15:11.833 align:start position:17.5% line:79.33% size:65% but the demand is so great that you also need industrial 15:11.833 --> 15:16.933 align:start position:15% line:79.33% size:72.5% producers, and Ballard's here in the Cape Charles area have 15:16.933 --> 15:20.866 align:start position:15% line:79.33% size:72.5% been producing since 1895, so all of this paraphernalia is a 15:20.866 --> 15:23.366 align:start position:25% line:79.33% size:50% reflection of a long term commitment to 15:23.366 --> 15:26.333 align:start position:25% line:84.67% size:50% producing shellfish. 15:28.700 --> 15:30.900 align:start position:20% line:79.33% size:60% These clams are from the seaside of the eastern shore, 15:30.900 --> 15:32.800 align:start position:20% line:79.33% size:60% from the higher salinity site that we have. 15:32.800 --> 15:34.266 align:start position:17.5% line:79.33% size:67.5% These go to the restaurants somewhere throughout 15:34.266 --> 15:36.733 align:start position:35% line:84.67% size:30% the country. 15:36.733 --> 15:38.000 align:start position:12.5% line:79.33% size:75% We ship to major distributors, so all this product right 15:38.000 --> 15:40.333 align:start position:20% line:84.67% size:62.5% here was harvested today. 15:40.333 --> 15:41.966 align:start position:22.5% line:79.33% size:55% That looks almost like the bags we saw Chris 15:41.966 --> 15:43.133 align:start position:20% line:84.67% size:60% collecting this morning. 15:43.133 --> 15:45.033 align:start position:37.5% line:84.67% size:27.5% And it was. 15:45.033 --> 15:46.733 align:start position:32.5% line:79.33% size:37.5% Look at all the information on the bags. 15:46.733 --> 15:48.500 align:start position:27.5% line:79.33% size:47.5% These all obviously got harvested, 15:48.500 --> 15:49.933 align:start position:27.5% line:79.33% size:45% the data collected off of them, 15:49.933 --> 15:51.900 align:start position:30% line:79.33% size:42.5% and it was logged in the office, 15:51.900 --> 15:55.566 align:start position:20% line:79.33% size:60% so that way we have full traceability on this product. 15:55.566 --> 15:57.800 align:start position:25% line:79.33% size:50% So now it's going to get separated in size, 15:57.800 --> 15:59.833 align:start position:15% line:79.33% size:72.5% so they'll break it down into the four sizes of product 15:59.833 --> 16:02.366 align:start position:30% line:84.67% size:40% that's in there. 16:02.366 --> 16:03.900 align:start position:15% line:79.33% size:70% Sizing on a clam is measured by the width of the hinge. 16:03.900 --> 16:05.566 align:start position:45% line:84.67% size:12.5% Okay. 16:05.566 --> 16:09.466 align:start position:27.5% line:79.33% size:45% So like this, not, not like that. 16:11.766 --> 16:13.966 align:start position:17.5% line:79.33% size:65% So this is our wet storage system that's in here. 16:13.966 --> 16:17.200 align:start position:20% line:79.33% size:62.5% Try to do a minimum of 24 hours, no more than 48. 16:17.200 --> 16:21.166 align:start position:22.5% line:79.33% size:55% This is just kind of a little rest period in there, 16:21.166 --> 16:23.000 align:start position:25% line:79.33% size:52.5% before they're off to the soup and the chowder. 16:23.000 --> 16:24.033 align:start position:15% line:79.33% size:70% We like to say that it helps them get just a little 16:24.033 --> 16:26.033 align:start position:32.5% line:84.67% size:35% bit healthier. 16:26.033 --> 16:27.966 align:start position:27.5% line:79.33% size:45% The water's always constant at 55 degrees, 16:27.966 --> 16:29.633 align:start position:22.5% line:79.33% size:57.5% and it still allows the animals to purge all the 16:29.633 --> 16:31.200 align:start position:17.5% line:79.33% size:67.5% sediment that they may have ingested while they were 16:31.200 --> 16:32.800 align:start position:30% line:84.67% size:40% out in the wild. 16:32.800 --> 16:34.766 align:start position:35% line:84.67% size:32.5% All the time. 16:34.766 --> 16:36.266 align:start position:15% line:79.33% size:70% Filter all that in and bring them in here and they spit 16:36.266 --> 16:38.233 align:start position:35% line:84.67% size:32.5% all that out. 16:38.233 --> 16:40.100 align:start position:20% line:79.33% size:60% But once they're removed from wet storage, 16:40.100 --> 16:43.166 align:start position:22.5% line:79.33% size:57.5% they'll be packed up in the same day and can be in 16:43.166 --> 16:50.366 align:start position:20% line:79.33% size:60% California to one of our customers tomorrow morning. 16:51.566 --> 16:54.133 align:start position:20% line:79.33% size:62.5% The sustainability behind what we do is amazing. 16:54.133 --> 16:56.966 align:start position:15% line:79.33% size:70% Similar to sea ranching, but we're taking aqua cultured 16:56.966 --> 16:59.233 align:start position:15% line:79.33% size:72.5% animals and putting them back in their natural environment, 16:59.233 --> 17:02.900 align:start position:30% line:79.33% size:40% and then in turn harvesting them for market. 17:02.900 --> 17:03.733 align:start position:32.5% line:79.33% size:37.5% And in that you get cleaner water. 17:03.733 --> 17:06.566 align:start position:25% line:84.67% size:52.5% We get cleaner water. 17:06.566 --> 17:09.000 align:start position:22.5% line:79.33% size:57.5% Oysters and clams are a critical element in cleaning 17:09.000 --> 17:11.333 align:start position:15% line:79.33% size:72.5% up the Bay, equally important is public education, 17:11.333 --> 17:17.533 align:start position:20% line:79.33% size:62.5% including school children experiencing the Bay in person. 17:20.366 --> 17:24.000 align:start position:17.5% line:79.33% size:67.5% So we're going to pull over up here and get into a little 17:24.000 --> 17:27.766 align:start position:17.5% line:79.33% size:65% seining look at the biotic factors and find some life out 17:27.766 --> 17:31.333 align:start position:15% line:79.33% size:72.5% here, and talk about how that can tell us about the quality 17:31.333 --> 17:33.966 align:start position:25% line:79.33% size:50% of water out here on the Lynnhaven River, 17:33.966 --> 17:37.800 align:start position:17.5% line:84.67% size:65% our connection to the Bay. 17:37.800 --> 17:40.200 align:start position:15% line:79.33% size:72.5% Yeah, what's something a fish can do if it doesn't 17:40.200 --> 17:41.433 align:start position:22.5% line:84.67% size:57.5% like where it's living? 17:41.433 --> 17:42.966 align:start position:42.5% line:84.67% size:15% Leave. 17:42.966 --> 17:45.266 align:start position:17.5% line:84.67% size:65% It could swim away, right? 17:45.266 --> 17:48.066 align:start position:15% line:79.33% size:72.5% So, would that be safe to say then that if there was a lot 17:48.066 --> 17:50.566 align:start position:15% line:79.33% size:72.5% of bad pollution or something like that in this water, 17:50.566 --> 17:51.633 align:start position:20% line:79.33% size:62.5% and there were fish here, they could just swim away 17:51.633 --> 17:53.533 align:start position:37.5% line:84.67% size:25% and leave? 17:53.533 --> 17:54.900 align:start position:25% line:79.33% size:52.5% So if there was a lot of pollution here, 17:54.900 --> 17:57.533 align:start position:15% line:84.67% size:70% we might not find fish here. 17:57.533 --> 17:59.966 align:start position:15% line:79.33% size:70% So this is a basic test that the kids are going to do in 17:59.966 --> 18:03.733 align:start position:20% line:79.33% size:62.5% the water to see how many organisms are living in this 18:03.733 --> 18:06.466 align:start position:20% line:79.33% size:60% tiny area, they're going to pull up a seine net, 18:06.466 --> 18:08.400 align:start position:15% line:79.33% size:72.5% and that'll give them an idea of the abundance of life or 18:08.400 --> 18:11.433 align:start position:25% line:84.67% size:50% the absence of life. 18:11.433 --> 18:14.800 align:start position:15% line:79.33% size:70% From that they can conclude, is this area a place that is 18:14.800 --> 18:17.900 align:start position:12.5% line:84.67% size:75% supporting life or is it dead? 18:17.900 --> 18:20.900 align:start position:17.5% line:79.33% size:65% Keep coming you guys, keep coming all the way in. 18:20.900 --> 18:23.766 align:start position:15% line:79.33% size:72.5% This is a fish cull, it looks like there's probably three 18:23.766 --> 18:26.033 align:start position:27.5% line:79.33% size:45% different species, all of them small, 18:26.033 --> 18:29.933 align:start position:22.5% line:79.33% size:55% the longest one's four and a half inches long, 18:29.933 --> 18:32.966 align:start position:25% line:79.33% size:50% but there's at least three different species. 18:32.966 --> 18:34.300 align:start position:20% line:79.33% size:62.5% For starters guys, how do you think we did for just two 18:34.300 --> 18:35.633 align:start position:22.5% line:84.67% size:55% pulls of the same net? 18:35.633 --> 18:36.800 align:start position:45% line:84.67% size:12.5% Good. 18:36.800 --> 18:38.966 align:start position:35% line:84.67% size:30% Really good. 18:38.966 --> 18:41.400 align:start position:12.5% line:79.33% size:75% Some of them are more tolerant to pollution than others, 18:41.400 --> 18:43.633 align:start position:17.5% line:79.33% size:67.5% we can learn a little about the Lynnhaven River out here 18:43.633 --> 18:46.500 align:start position:25% line:79.33% size:52.5% and how that connects to the Chesapeake Bay. 18:46.500 --> 18:48.800 align:start position:17.5% line:79.33% size:65% So we want to find lots of different types of life out 18:48.800 --> 18:51.700 align:start position:12.5% line:79.33% size:75% here, okay, that's how we know it's a balanced ecosystem. 18:51.700 --> 18:53.500 align:start position:22.5% line:79.33% size:57.5% So, some critters can't tolerate any pollution, 18:53.500 --> 18:56.066 align:start position:15% line:84.67% size:70% and some can tolerate a lot. 18:56.066 --> 18:59.666 align:start position:15% line:79.33% size:72.5% So the lesson is a very broad one in terms of biodiversity 18:59.666 --> 19:04.733 align:start position:15% line:84.67% size:70% and the purity of the water. 19:04.733 --> 19:07.100 align:start position:17.5% line:79.33% size:67.5% They really get a firsthand experience of a hands on 19:07.100 --> 19:09.700 align:start position:17.5% line:79.33% size:65% learning experience, learn about the water by actually 19:09.700 --> 19:12.600 align:start position:25% line:79.33% size:50% feeling things, they get to touch the fish, 19:12.600 --> 19:15.066 align:start position:15% line:79.33% size:70% they get to touch the crabs, they actually get to take the 19:15.066 --> 19:17.300 align:start position:35% line:79.33% size:32.5% water quality assessments themselves, 19:17.300 --> 19:20.300 align:start position:20% line:79.33% size:62.5% so they can get that real personal connection between 19:20.300 --> 19:22.300 align:start position:22.5% line:79.33% size:57.5% the water here, what it is here, and how, in turn, 19:22.300 --> 19:28.166 align:start position:17.5% line:84.67% size:65% they can help out the Bay. 19:28.166 --> 19:30.366 align:start position:27.5% line:79.33% size:45% A great example of improvements we've seen in 19:30.366 --> 19:32.866 align:start position:15% line:79.33% size:70% water quality are seen right here in Lynnhaven River. 19:32.866 --> 19:36.800 align:start position:12.5% line:79.33% size:75% We've seen an estuary, that at one point back in 2005 was 99% 19:36.800 --> 19:40.700 align:start position:35% line:79.33% size:32.5% closed to the harvest of shellfish, 19:40.700 --> 19:43.200 align:start position:20% line:79.33% size:60% in this short time we've actually seen that river's 19:43.200 --> 19:47.000 align:start position:15% line:79.33% size:72.5% water quality improve to such an extent that 42% of the 19:47.000 --> 19:49.833 align:start position:17.5% line:79.33% size:67.5% river is open to shellfish, and so that shows you that 19:49.833 --> 19:53.966 align:start position:17.5% line:79.33% size:65% we've made real strides in reducing bacteria in the water 19:53.966 --> 19:56.633 align:start position:22.5% line:79.33% size:55% body and its opened up real opportunities for both 19:56.633 --> 19:58.266 align:start position:17.5% line:79.33% size:67.5% commercial and recreational harvest of shellfish 19:58.266 --> 20:00.366 align:start position:35% line:84.67% size:32.5% in the river. 20:03.100 --> 20:06.066 align:start position:20% line:79.33% size:62.5% We have spent time with a small time oyster farmer and 20:06.066 --> 20:08.933 align:start position:17.5% line:79.33% size:67.5% his employees, now we visit one who prefers to work alone 20:08.933 --> 20:13.366 align:start position:20% line:84.67% size:60% with his canine friends. 20:13.366 --> 20:15.366 align:start position:25% line:79.33% size:50% This is a Chesapeake Bay retriever. 20:15.366 --> 20:17.133 align:start position:22.5% line:84.67% size:57.5% Come on boy, come here. 20:17.133 --> 20:20.933 align:start position:20% line:79.33% size:60% And they are bred to not only retrieve, but to dive, 20:20.933 --> 20:24.166 align:start position:17.5% line:79.33% size:67.5% and he wants nothing better than to retrieve and dive. 20:24.166 --> 20:29.000 align:start position:27.5% line:79.33% size:47.5% Here you go killer, here you go killer. 20:29.000 --> 20:33.400 align:start position:37.5% line:84.67% size:25% He got it. 20:33.400 --> 20:36.966 align:start position:32.5% line:79.33% size:37.5% From here we go across the Bay? 20:36.966 --> 20:38.333 align:start position:20% line:84.67% size:62.5% We head across the creek. 20:38.333 --> 20:39.666 align:start position:25% line:84.67% size:50% Oh, this is a creek. 20:39.666 --> 20:40.900 align:start position:30% line:84.67% size:40% This is a creek. 20:40.900 --> 20:42.333 align:start position:27.5% line:84.67% size:47.5% Is this freshwater? 20:42.333 --> 20:44.300 align:start position:20% line:84.67% size:62.5% No, no this is saltwater. 20:44.300 --> 20:46.266 align:start position:30% line:79.33% size:40% Alright, but its still a creek. 20:46.266 --> 20:48.400 align:start position:22.5% line:79.33% size:57.5% This is one of the many creeks that feed off the bay. 20:48.400 --> 20:50.833 align:start position:32.5% line:79.33% size:35% How does, does Deacon jump up here. 20:50.833 --> 20:53.933 align:start position:30% line:79.33% size:42.5% No, he requires a little bit of help. 20:53.933 --> 20:55.866 align:start position:17.5% line:79.33% size:65% The white poles that we're seeing, what do they tell us? 20:55.866 --> 20:59.300 align:start position:15% line:79.33% size:70% Most of them are marking the borders of someone's lease. 20:59.300 --> 21:02.166 align:start position:25% line:79.33% size:50% Wherever aquaculture is involved all bottom, 21:02.166 --> 21:04.900 align:start position:27.5% line:79.33% size:45% all sea bottom, is owned by the state, 21:04.900 --> 21:07.833 align:start position:22.5% line:84.67% size:55% or the various states. 21:07.833 --> 21:10.600 align:start position:30% line:79.33% size:42.5% So if you want to do aquaculture, 21:10.600 --> 21:12.266 align:start position:27.5% line:79.33% size:45% you come out here, you apply for a lease, 21:12.266 --> 21:15.666 align:start position:25% line:84.67% size:50% they'll do a survey. 21:15.666 --> 21:16.866 align:start position:22.5% line:79.33% size:57.5% The poles are typically marking the boundaries 21:16.866 --> 21:18.966 align:start position:32.5% line:84.67% size:35% of that lease. 21:18.966 --> 21:21.400 align:start position:30% line:79.33% size:40% We're a true mom and pop operation, 21:21.400 --> 21:23.733 align:start position:15% line:79.33% size:72.5% people want to know where the food's coming from these days, 21:23.733 --> 21:26.266 align:start position:22.5% line:79.33% size:57.5% they want to know, want to know their farmer. 21:26.266 --> 21:27.633 align:start position:22.5% line:79.33% size:57.5% And if I go to Richmond farmer's market I can 21:27.633 --> 21:30.100 align:start position:30% line:84.67% size:40% find your stuff? 21:30.100 --> 21:31.200 align:start position:15% line:79.33% size:72.5% We do one market in Richmond, the farmer's market at 21:31.200 --> 21:34.166 align:start position:35% line:84.67% size:30% St. Stevens. 21:34.166 --> 21:35.466 align:start position:15% line:79.33% size:72.5% That's our opportunity to get in front of our customers, 21:35.466 --> 21:37.433 align:start position:17.5% line:79.33% size:67.5% meet them face to face, and then they're the ones that go 21:37.433 --> 21:40.600 align:start position:12.5% line:79.33% size:75% to the restaurants, the retail markets and ask for 21:40.600 --> 21:45.400 align:start position:27.5% line:84.67% size:47.5% Ruby Salts by name. 21:45.400 --> 21:47.966 align:start position:25% line:79.33% size:50% To give you a little idea of how oysters work, 21:47.966 --> 21:50.966 align:start position:20% line:79.33% size:60% this one oyster was left sitting on the deck yesterday 21:50.966 --> 21:53.933 align:start position:30% line:79.33% size:40% afternoon when I got done working, 21:53.933 --> 21:55.366 align:start position:15% line:79.33% size:70% so I threw it in this bucket of water that looks just like 21:55.366 --> 21:57.333 align:start position:30% line:79.33% size:40% what is it right there in the creek, 21:57.333 --> 21:59.066 align:start position:32.5% line:79.33% size:37.5% full of mud and silt and sediment, 21:59.066 --> 22:02.633 align:start position:32.5% line:79.33% size:37.5% and now you see how clean it is. 22:02.633 --> 22:04.666 align:start position:20% line:79.33% size:60% One oyster filtered that bucket of water overnight. 22:04.666 --> 22:05.900 align:start position:25% line:79.33% size:52.5% And it doesn't charge you anything to do that? 22:05.900 --> 22:07.300 align:start position:15% line:84.67% size:70% No, no, it's perfectly free. 22:07.300 --> 22:09.033 align:start position:15% line:84.67% size:70% Don't even have to feed him. 22:09.033 --> 22:11.366 align:start position:32.5% line:79.33% size:35% You don't need electricity to do that. 22:11.366 --> 22:13.266 align:start position:25% line:79.33% size:50% I've got my rack set up in 30 foot segments, 22:13.266 --> 22:15.600 align:start position:27.5% line:79.33% size:45% which is about the length of the boat, 22:15.600 --> 22:21.633 align:start position:15% line:79.33% size:70% so we're actually straddling one rack of bags and oysters 22:21.633 --> 22:25.233 align:start position:17.5% line:79.33% size:65% with the pontoon boat, and then I've got the two racks on 22:25.233 --> 22:30.133 align:start position:27.5% line:79.33% size:45% each side that I'm going to work today. 22:30.133 --> 22:31.866 align:start position:27.5% line:79.33% size:47.5% These oysters here, they're probably 18 months, 22:31.866 --> 22:34.833 align:start position:32.5% line:84.67% size:35% 18 months old. 22:34.833 --> 22:38.366 align:start position:22.5% line:79.33% size:57.5% That's the average time from seed to market size, 22:38.366 --> 22:42.933 align:start position:27.5% line:84.67% size:47.5% is about 18 months. 22:42.933 --> 22:45.766 align:start position:17.5% line:79.33% size:67.5% When I purchased this seed, they were closer to the size 22:45.766 --> 22:51.666 align:start position:25% line:79.33% size:50% of a pinky nail, and that was a month ago. 22:51.666 --> 22:53.200 align:start position:25% line:79.33% size:50% Give you an idea now what you're looking at. 22:53.200 --> 22:56.400 align:start position:12.5% line:84.67% size:75% So they've quadrupled in size. 22:56.400 --> 22:58.033 align:start position:17.5% line:79.33% size:65% And you've seen what these have done in just a couple 22:58.033 --> 22:59.600 align:start position:37.5% line:84.67% size:25% of months. 22:59.600 --> 23:04.633 align:start position:32.5% line:84.67% size:37.5% Oh my goodness. 23:04.633 --> 23:07.433 align:start position:15% line:79.33% size:70% We get to the final product, the ones that we want to buy 23:07.433 --> 23:09.833 align:start position:17.5% line:79.33% size:67.5% to eat, these are 18 months old, somewhere in there. 23:09.833 --> 23:12.833 align:start position:20% line:79.33% size:60% These are triploid which means they're sterile, 23:12.833 --> 23:14.366 align:start position:22.5% line:79.33% size:55% they do not reproduce, all they do is sit there, 23:14.366 --> 23:19.000 align:start position:35% line:84.67% size:32.5% eat and grow. 23:19.000 --> 23:20.500 align:start position:17.5% line:79.33% size:67.5% And reproduction interferes with that getting fat. 23:20.500 --> 23:22.866 align:start position:35% line:84.67% size:32.5% That's right. 23:22.866 --> 23:25.866 align:start position:22.5% line:79.33% size:57.5% The quality of the meat is maintained year round. 23:25.866 --> 23:27.966 align:start position:25% line:79.33% size:50% Well I feel that I'm developing a skill that one 23:27.966 --> 23:31.600 align:start position:17.5% line:79.33% size:65% day may be marketable when other sources of employment 23:31.600 --> 23:37.133 align:start position:32.5% line:79.33% size:37.5% dry up, there's always oyster sorting. 23:37.133 --> 23:41.900 align:start position:15% line:79.33% size:72.5% I use the bucket to judge the volume before we put them 23:41.900 --> 23:44.766 align:start position:30% line:84.67% size:40% back in the bag. 23:54.233 --> 23:57.433 align:start position:20% line:79.33% size:62.5% Proper tasting technique, get a little sip, 23:57.433 --> 24:00.300 align:start position:17.5% line:79.33% size:65% give it a good sniff, make sure everything smells right, 24:00.300 --> 24:06.700 align:start position:15% line:79.33% size:72.5% taste the sea, the brine, and then throw it back and 24:06.700 --> 24:11.133 align:start position:32.5% line:84.67% size:35% slurp it down. 24:11.133 --> 24:14.933 align:start position:17.5% line:79.33% size:65% It's quite tasty, and just the right amount of salty. 24:26.700 --> 24:29.400 align:start position:17.5% line:79.33% size:67.5% More than 50 million people live along Chesapeake Bay 24:29.400 --> 24:32.433 align:start position:25% line:84.67% size:50% and its tributaries. 24:32.433 --> 24:35.766 align:start position:17.5% line:79.33% size:67.5% There are tens of thousands of farms along the edge. 24:35.766 --> 24:38.900 align:start position:27.5% line:79.33% size:47.5% There are thousands of towns and cities, 24:38.900 --> 24:42.100 align:start position:20% line:79.33% size:60% and everyday hundreds of massive ships ply the bay 24:42.100 --> 24:44.866 align:start position:35% line:84.67% size:30% up and down. 24:44.866 --> 24:47.400 align:start position:27.5% line:79.33% size:45% That's a source of a lot of pollution. 24:47.400 --> 24:49.933 align:start position:27.5% line:79.33% size:47.5% One way of fighting that pollution, 24:49.933 --> 24:53.733 align:start position:17.5% line:79.33% size:67.5% as scientists have found is through the humble oyster, 24:53.733 --> 24:58.533 align:start position:17.5% line:79.33% size:67.5% it serves us both as a food and as a natural cleaner. 25:06.133 --> 25:07.833 align:start position:30% line:84.67% size:42.5% Join us next time 25:07.833 --> 25:11.566 align:start position:17.5% line:79.33% size:65% In the Americas with David Yetman 25:11.566 --> 25:14.166 align:start position:20% line:79.33% size:62.5% The sea coast of Colombia is home to one of America's 25:14.166 --> 25:17.333 align:start position:20% line:84.67% size:62.5% greatest colonial cities. 25:17.333 --> 25:21.300 align:start position:17.5% line:79.33% size:65% One that recalls a history of international intrigue. 25:21.300 --> 25:23.400 align:start position:25% line:79.33% size:52.5% It is now a source of pride to Colombians. 25:23.400 --> 25:27.700 align:start position:35% line:79.33% size:32.5% And to former slaves who escaped, 25:27.700 --> 25:32.466 align:start position:30% line:79.33% size:40% and have founded their own way of life. 25:37.200 --> 25:39.433 align:start position:25% line:84.67% size:52.5% In World War II, U.S. 25:39.433 --> 25:42.100 align:start position:17.5% line:79.33% size:67.5% military authorities feared that the Germans might enter 25:42.100 --> 25:46.866 align:start position:27.5% line:79.33% size:47.5% with their navy and submarines in Chesapeake Bay, 25:46.866 --> 25:49.900 align:start position:20% line:79.33% size:62.5% giving them direct access up the Potomac river to our 25:49.900 --> 25:52.900 align:start position:15% line:79.33% size:70% nation's capital, Washington D.C. So they constructed this 25:52.900 --> 25:55.633 align:start position:27.5% line:79.33% size:45% bunker here at the mouth of Chesapeake Bay. 26:08.966 --> 26:12.333 align:start position:17.5% line:79.33% size:67.5% Funding for In The Americas with David Yetman was provided 26:12.333 --> 26:15.866 align:start position:32.5% line:84.67% size:37.5% by Agnes Haury. 26:21.200 --> 26:24.466 align:start position:20% line:79.33% size:60% Copies of this and other episodes of In The Americas 26:24.466 --> 26:26.566 align:start position:25% line:79.33% size:52.5% with David Yetman are available from 26:26.566 --> 26:28.733 align:start position:25% line:84.67% size:52.5% the Southwest Center. 26:28.733 --> 26:33.266 align:start position:15% line:84.67% size:72.5% To order call 1-800-937-8632. 26:33.266 --> 26:36.533 align:start position:17.5% line:79.33% size:65% Please mention the episode number and program title. 26:36.533 --> 26:39.433 align:start position:22.5% line:79.33% size:57.5% Please be sure to visit us at intheamericas.com or 26:39.433 --> 26:42.000 align:start position:27.5% line:84.67% size:45% intheamericas.org.