Virtual Program: Bay to Table: Rethinking Tradition
The COVID-19 pandemic has hit the oyster industry in the Chesapeake Bay region especially hard. But why? This virtual program, hosted by the Maryland Historical Society, will explore the historical, social, and environmental factors that have shaped the way seafood has been accessed and perceived for centuries.
Moderated by Kate Livie, Chesapeake educator, writer and historian, in conversation with special guests Dylan Salmon, co-owner of Dylans Oyster Cellar, Scott Budden, partner of Orchard Point Oyster Co., and Tim Wheeler, associate editor and senior writer at Bay Journal.
This virtual program is free and open to all audiences; however, registration is required. After registering for the program, attendees will receive an automated confirmation email with connection instructions. We will connect via Zoom which is available for free download here: https://zoom.us.download.