Podcasts about blue crab

3 more escaped New Orleans inmates were caught over the weekend. Blue Crab's have hit the lowest levels in years, and it could be due to a bad winter. Krispy Kerem is giving away a 3 pack for graduates this Wednesday.  Make sure to also keep up to date with ALL our podcasts we do below that have new episodes every week:The Thought ShowerLet's Get WeirdCrisis on Infinite Podcasts

The aggressive blue crab, a voracious predator, is devouring Italy's beloved clam population, now decimated by as much as 90% since 2023. This is a crisis you need to follow: listen today!!! Before we dive into this urgent environmental and culinary crisis affecting Italy today, I want to take a moment to celebrate something close to my heart: this is the 250th episode of the Flavor of Italy podcast! That's 250 episodes dedicated to exploring Italian food, wine, culture, and the incredible people behind it all. If you've been listening since the beginning or have just recently joined the Flavor of Italy community, thank you. This podcast has been a labor of love for many years, and reaching this milestone wouldn't have been possible without you. If you enjoy the podcast, please consider subscribing, leaving a glowing review, and sharing it with your friends and family. Your support helps the podcast grow and keeps these important conversations going.

If you've ever cracked open a sweet, succulent blue crab in the United States, you know how beloved this shellfish is across the East Coast. But in Italy, the story of the blue crab is far more complicated—and, until recently, largely untold. This invasive species, once a stranger to the Mediterranean, is now causing ecological upheaval and threatening Italy's prized seafood industry. In this episode, I spoke with marine biologist and entrepreneur Carlotta Santolini, co-founder of BluEat and the all-women initiative Mariscadoras, to learn about the growing blue crab Italy crisis and how a creative, sustainable food supply chain may hold the solution.

Don connects with Patric Garmeson of Ugly Fishing Charter Guides to discuss how he is a big Blue Crab for breakfast guy if he is having seafood early in the morning, what he is looking to catch out on the water this weekend, how he sets up his rigs when the weather looks a little choppy, and more!

Come along to Tunisia where climate change is forcing fishers to adapt their livelihoods. We hear how the warming waters of the Mediterranean Sea have meant an influx of invasive species and the loss of old ways of life. A Tunisian-Canadian scientist shares stories from a project that's helping communities organize into cooperatives and find new ways to survive.

Send us your Florida questions!Who loves a good dive bar? Rick and Cathy do. This week they chat about their favorites — send them yours!Whiskey Lou's in Orlando's Milk DistrictThe Emerald in downtown St. PeteTony's Liquors in Winter GardenWally's on Mill in OrlandoJoannie's Blue Crab in OchopeeLast Chance Saloon in Florida CityMahuffer's on Indian ShoresThe Palace Saloon in FernandinaFlora-Bama BarBurton's in Thornton ParkLinks We MentionedKnuckleheads with a boat in Crystal River (please drink responsibly!)Lucky ColeList of "dive" bars in Florida (but not really)Support the Show.Support the podcast! For $5/month, you get premium Florida Keys history and travel tips with Brad Bertelli and Cathy Salustri.Subscribe to The Florida Spectacular newsletter, and keep up with Cathy's travels at greatfloridaroadtrip.com. Find her on social media: Facebook.com/SalustriCathy; Twitter/IG: @CathySalustri Question or comment? Email: cathy@floridaspectacular.com. Free, weekly episodes of "The Florida Spectacular" are co-hosted by Rick Kilby.Get Rick's books at rickkilby.com/ and http://studiohourglass.blogspot.com/. Connect: Facebook.com/floridasfountainofyouth, Twitter (@oldfla), and IG (@ricklebee).Premium, biweekly episodes of "The Florida Keys" Spectacular are co-hosted by Brad Bertelli. Find Brad's column in The Keys Weekly newspaper, ch...

The first episode of In Hot Water: Texas takes us to the Shrimporee—a festival in Aransas Pass, the self-proclaimed “Shrimp Capital of Texas”!  But the shrimp fishery has been in decline for many years due to a variety of reasons: the influx of imported shrimp, extreme weather, habitat degradation, along with the high cost of doing business.  Finally, there are labor issues, which are not unique to the shrimp fishery and are experienced throughout the entire U.S. fishing sector—especially a declining interest in the industry among younger generations. There's no quick-fix for seafood harvesters in the Gulf, but climate solutions do exist. From encouraging species diversification to actively involving frontline communities, there are changemakers leading a new path for seafood in Texas.  Produced by Seafood and Gender Equality (SAGE) and Seaworthy, the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions. Episode Transcript Episode Guide :00 Intro 00:49 The birth of In Hot Water, a Climate and Seafood Podcast 03:34 Roland Rodriguez, from the Aransas Pass Chamber of Commerce, walks us through the history of the self-proclaimed “Shrimp Capital of Texas” and its 75 year old festival celebrating all things shrimp, the Shrimporee! 08:11 Crystal Sanders-Alvarado breaks down the decline of the Gulf of Mexico's shrimp fishery as it relates to climate change. Despite a popular yet unfounded belief, Turtle Excluder Devices (TEDs) are not the sole reason. 13:16 Regina Garcia Peña, owner and CEO of Philly Seafood and a second generation shrimp producer, shares the challenges facing the Gulf's shrimp industry  23:09 Regina reflects on her life as a woman in seafood and recounts the incredible story of how her father and mother built the family business 29:11 Liz Smith, formerly of the International Crane Foundation, describes Texas' unique coast and the habitat degradation the area is experiencing 31:24 Suraida Nañez-James, CEO and founder of the Gulf Reach Institute, recounts another challenge in the region's seafood production: the youth aren't interested 33:40 Gail Sutton, director for operations for Palacios Marine Agricultural Research, is providing an alternate career choice for shrimpers: oyster farming 36:31 Addressing food waste—in our case, seafood waste—is a climate solution. Alyssa Lopez of Gulf of Mexico Ike Jime walks us through Ike Jime, a method of dispatching fish that keeps a high quality product fresher for longer 39:32 Ultimately, solutions to the climate crisis must involve the community andbe community-sourced Resources:  Citations:  https://bit.ly/3xhdaCd  https://bit.ly/4cDE8US  https://bit.ly/3VD6ZSZ  https://bit.ly/3TEUrYA  Recommend this series to anyone who is curious about how climate change is affecting our seafood producing regions.      

Chesapeake Bay, located on the East Coast of the United States, is renowned for its blue crab fishery, a vital industry that has sustained local communities and become a cultural hallmark. The Chesapeake Bay blue crab is celebrated for its sweet, tender meat and is a staple in local cuisine, featured in dishes like crab cakes, crab soups, and the famous Maryland crab feast.  Meet CJ Canby, a dynamic next-generation Chesapeake Bay blue crab fisherman. Born and bred on the Bay, CJ blends time-honored techniques with modern sustainability practices, ensuring the legacy and vitality of this iconic trade. His dedication not only champions a local tradition but also stewards the bay's ecological future. https://www.instagram.com/fvmisspaula/?hl=en Follow Fishtales, a Seafood Podcast on Instagram  https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman  https://www.instagram.com/fisheads/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world. A food podcast from the Deep in the Weeds Food Podcast Network.

Chesapeake Bay, located on the East Coast of the United States, is renowned for its blue crab fishery, a vital industry that has sustained local communities and become a cultural hallmark. The Chesapeake Bay blue crab is celebrated for its sweet, tender meat and is a staple in local cuisine, featured in dishes like crab cakes, crab soups, and the famous Maryland crab feast.  Meet CJ Canby, a dynamic next-generation Chesapeake Bay blue crab fisherman. Born and bred on the Bay, CJ blends time-honored techniques with modern sustainability practices, ensuring the legacy and vitality of this iconic trade. His dedication not only champions a local tradition but also stewards the bay's ecological future. https://www.instagram.com/fvmisspaula/?hl=en Follow Fishtales, a Seafood Podcast on Instagram  https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman  https://www.instagram.com/fisheads/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world. A food podcast from the Deep in the Weeds Food Podcast Network.

"OMGitswicks" tries scuba diving with Kenny and the Sweetwater Crew, and lives to sit down and talk about it! Not only do we talk about that first experience scuba diving, but what it's like running a social media personality with millions of followers, and making content everyday. In fact, some swimmers down at a remote freshwater spring in Florida immediately recognized him while we were getting ready to dive. Wicks is just as funny in person as he is with his sketch comedy, and wild Florida observations. We talk gators, crocodiles, hurricanes, Big Summer vs Summer Jr, and of course, Super Humidity. I also asked him his favorite character, favorite post, and when he felt like it went big. Finally, OMGitswicks hints at what's coming around the corner, Publix, and of course the Blue Crab that had it out for him. This was the funniest interview I've ever had the pleasure of doing, I hope you have as much fun as I did! Make sure to follow his channels, Plus let him know how you felt about this interview by joining him on his very regular LIVE shows! (on all platforms) Youtube Channel: https://www.youtube.com/channel/UC6tkMmQhGztI28XMuKslGwg Instagram: https://www.instagram.com/omgitswicks/ TikTok: https://www.tiktok.com/@omgitswicks Facebook: https://www.facebook.com/omgitswicks239 Get the scuba t-shirt: https://omgitswicks.threadless.com/designs/scuba-wicks/mens/t-shirt/premium?color=black — Kenny Dyal is the host of The Scuba Diving Podcast: TikTok: https://www.tiktok.com/@kenny_dyal Instagram: https://www.instagram.com/sweetwater_scuba Facebook: https://www.facebook.com/realkennydyal LinkedIn: www.linkedin.com/in/kennydyal Twitter: https://twitter.com/RealKennyDyal www.sweetwaterscuba.com

Beer causes the Drunk Guys' final problem this week when they read The Final Problem, a Sherlock Holmes short story by Sir Arthur Conan Doyle. Beer also solves their problems after they drink Finest Hour by Kills Boro Brewing, The Big Gavone by Bridge and Tunnel, and Blue Crab by

In this captivating episode of Fishing the DMV, our special guest is Martin L. Gary, Executive Secretary of the Potomac River Fisheries Commission (PRFC). Join us as we delve into a wide-ranging discussion covering the latest updates on Striped Bass Regulations, the status of Blue Crab populations, the condition of oyster beds, the impact of invasive species, and the overall well-being of the Chesapeake Bay and the Potomac River. If you are interested in being on the show or a sponsorship opportunity, please reach out to me at fishingtheDMV@gmail.com Below I have attached Potomac River Fisheries Commission (PRFC) website and helpful links PRFC's website is: www.prfc.usFacebook:  https://www.facebook.com/prfcfish Other helpful website would be the Atlantic States Marine Fisheries Commission (ASMFC): www.asmfc.org Jake's bait & Tackle website:          http://www.jakesbaitandtackle.com/ Fishing the DMV Facebook page:        https://www.facebook.com/Arensbassin/?ref=pages_you_manage  Fishing the DMV Instagram page:        https://www.instagram.com/fishingthedmv/?utm_medium=copy_link Places you can listen to Fishing the DMV audio version:         https://www.buzzsprout.com/1893009  Fishing the DMV YouTube Channel:        https://youtu.be/n3c-CFvmpFg   #fishing #bassfishing #fishingthedmv

Florida's home to some truly horrible B movies. B movies so bad, they're amazing.  Rick and Cathy take a road trip around the state, using some of the best of the worst films made in Florida as a guide. St. Cloud: 2,000 ManiacsRight next door to tourist-swollen Kissimmee, you'll find St. Cloud, where this delightfully bad film was made in 15 days. Stop by St. Cloud, an area with some fascinating history, and don't forget to eat at The Catfish Place. Watch the trailer.Green Cove Springs: ZAATTake one mad scientist, a catfish, and a human, and what do you get? ZAAT. Filmed in Green Cove Springs, a small town on the St. Johns River.Watch the trailer.Marianna Florida: Sharkansas Women's Prison's MassacreDon't be fooled by the name — This film is all Florida. Check out the scenes filmed at the caves at Florida Caverns State Park. A Jim Wynorski classic. Watch the trailer.  Everglades City: Devil Fish (Monster Shark)A visit to Everglades City isn't complete without an airboat ride and a look inside the lobby at the Everglades Rod & Gun Club. Check out Joannie's Blue Crab down the street. Watch the trailer.Orlando: Miami Connection  Watch the trailerSanta Rosa Beach & DeFuniak Springs: Frogs Support the showWant more Florida? Subscribe to The Florida Spectacular newsletter, and keep up with Cathy's travels at greatfloridaroadtrip.com. Find her on social media: Facebook.com/SalustriCathyTwitter and Instagram: @CathySalustri Have a Florida question or comment? Love the show? Hate it? Let us know – email us at cathy@floridaspectacular.com. Get Rick's books at rickkilby.com/, and make sure to bookmark Old Florida with Rick Kilby (http://studiohourglass.blogspot.com/) and read through the archives. Connect with Rick on social media: Facebook.com/floridasfountainofyouth, Twitter (@oldfla), and Instagram (@ricklebee).

On this week's show, we're trekking across the Causeway once again to explore the culinary scene in St. Tammany Parish. We begin at Backwater Farmstead in the rural town of Bush, Louisiana. There, Ross McKnight and his family make foie gras, a luxury food they hope to make more accessible in our state.  After we tour the farm, we head over Olde Town Slidell to meet Jeremy and Alyssa Reilly of Restaurant Cote and the Maple Room. These high school sweethearts have carved out a very special place in the hearts and stomachs of the Slidell community for nearly 10 years.  We then speak with Nick Asprodites, the proprietor of two dockside restaurants and bars: the original Blue Crab on the south shore of Lake Pontchartrain and a second iteration at the Pointe Marina in Slidell.  Finally, we meet Chef Jeff Mattia. Jeff opened his first restaurant, Pyre Provisions, in Covington just months before the Covid-19 pandemic began. Though Pyre Provisions closed its doors this year, Jeff has found continued success in his newest restaurant concept, Pyre BBQ on the Mandeville Trace. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we're trekking across the Causeway once again to explore the culinary scene in St. Tammany Parish. We begin at Backwater Farmstead in the rural town of Bush, Louisiana. There, Ross McKnight and his family make foie gras, a luxury food they hope to make more accessible in our state.  After we tour the farm, we head over Olde Town Slidell to meet Jeremy and Alyssa Reilly of Restaurant Cote and the Maple Room. These high school sweethearts have carved out a very special place in the hearts and stomachs of the Slidell community for nearly 10 years.  We then speak with Nick Asprodites, the proprietor of two dockside restaurants and bars: the original Blue Crab on the south shore of Lake Pontchartrain and a second iteration at the Pointe Marina in Slidell.  Finally, we meet Chef Jeff Mattia. Jeff opened his first restaurant, Pyre Provisions, in Covington just months before the Covid-19 pandemic began. Though Pyre Provisions closed its doors this year, Jeff has found continued success in his newest restaurant concept, Pyre BBQ on the Mandeville Trace. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Rodrigo Mezerhane is the senior project manager at Blue Star Foods in the United States and his latest project is an interesting venture into a unique species in a recirculating aquaculture system (RAS). Atlantic blue crabs are cannibalistic which makes juvenile survival rates in captivity very low. This project's solution is to capture Atlantic blue crabs from local fishermen and raise the stock through its late molting stage, instead of raising it in land from its early stages. But this doesn't mean the species still doesn't come with challenges. Rodrigo shares the meticulous challenge of establishing good Standard Operating Procedures (SOPs) in order for the facility to raise the blue crabs to be ready and harvested for consumers.

https://open.spotify.com/track/7bp6YiexAWtEkprZt9O6EA?si=270dc936ebea4116

Kardea Brown invites a friend over to sit by the creek, share a great meal and watch the world go by. Her menu includes a Seafood Salad Roll with Charleston Shrimp and Blue Crab, Homemade Seasoned Chips and Creekside Custard Cups.Below are the recipes used in today's episode:Hand-Cut Geechie-Seasoned Chips:https://www.foodnetwork.com/recipes/hand-cut-geechie-seasoned-chips-9357343Creekside Custard Cups:https://www.foodnetwork.com/recipes/creekside-custard-cups-9357342Seafood Salad Rolls:https://www.foodnetwork.com/recipes/seafood-salad-rolls-9357333Sweet and Spicy Melon Salad:https://www.foodnetwork.com/recipes/sweet-and-spicy-melon-salad-9357318For even more of Delicious Miss Brown, head to discovery+. Go to discoveryplus.com/delicious to start your 7-day free trial today. Terms apply.

On this week's show, we're trekking across the Causeway once again to explore the culinary scene in St. Tammany Parish. We begin at Backwater Farmstead in the rural town of Bush, Louisiana. There, Ross McKnight and his family make foie gras, a luxury food they hope to make more accessible in our state. After we tour the farm, we head over Olde Town Slidell to meet Jeremy and Alyssa Reilly of Restaurant Cote and the Maple Room. These high school sweethearts have carved out a very special place in the hearts and stomachs of the Slidell community for nearly 10 years. We then speak with Nick Asprodites, the proprietor of two dockside restaurants and bars: the original Blue Crab on the south shore of Lake Pontchartrain and a second iteration at the Pointe Marina in Slidell. Finally, we meet Chef Jeff Mattia. Jeff opened his first restaurant, Pyre Provisions, in Covington just months before the Covid-19 pandemic began. Though Pyre Provisions closed its doors this year, Jeff has found continued success in his newest restaurant concept, Pyre BBQ on the Mandeville Trace. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we're trekking across the Causeway once again to explore the culinary scene in St. Tammany Parish. We begin at Backwater Farmstead in the rural town of Bush, Louisiana. There, Ross McKnight and his family make foie gras, a luxury food they hope to make more accessible in our state. After we tour the farm, we head over Olde Town Slidell to meet Jeremy and Alyssa Reilly of Restaurant Cote and the Maple Room. These high school sweethearts have carved out a very special place in the hearts and stomachs of the Slidell community for nearly 10 years. We then speak with Nick Asprodites, the proprietor of two dockside restaurants and bars: the original Blue Crab on the south shore of Lake Pontchartrain and a second iteration at the Pointe Marina in Slidell. Finally, we meet Chef Jeff Mattia. Jeff opened his first restaurant, Pyre Provisions, in Covington just months before the Covid-19 pandemic began. Though Pyre Provisions closed its doors this year, Jeff has found continued success in his newest restaurant concept, Pyre BBQ on the Mandeville Trace. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

"I'm just a reflection of the things you've taught me" GB Baseball and Blue Crab player, Raul Shah joins the show to chat about life, GB and his mission to be the first Indian Baseball player to reach the show, his memories of the WBCQ, being good to go in 25 mins, spotting pitchers early, 2nd base antics, Also, Lunch with Steph Curry, Being on the Bachelorette and being detained in another country! But which of these is true?

The term “living off of the land” is a common phrase used all over of the world. In our area though, “living off of the water” has been a way of life since for centuries. The marshes and bayous have sustained local families for generations by providing transportation routes, a means of income, and most of all food. One of the most popular foods coming from the waters is the Blue Crab. For years fisherman have been pulling the Blue Crab from these waterways and their catch being sold all over the country. In this episode, we chat with Roy “T-Roy” Borne Jr., a commercial fisherman that makes his living and feeds his family off of our local waters. The DTB Podcast is presented by Bless Your Heart Nonprofit Corporation. For more information on Bless Your Heart Nonprofit, you can follow them at: www.blessyourheartnonprofit.com Facebook - www.facebook.com/blessyourheartnonprofit Twitter - @BYHNonprofit To support to Bless Your Heart Nonprofit, you can donate at blessyourheartnonprofit.com or one of the platforms below: PayPal: blessyourheartnonprofit@gmail.com Venmo: @blessyourheartnonprofit --- Support this podcast: https://anchor.fm/the-dtb-podcast/support

This week, we talk about what we did during our Bscotch summer break! Mostly, V Rising, Hench, and Crashlands 2. (That last one might sound like a work thing, but hey, you aren't our supervisor.) What nails it? What whiffs it? After all, your disliking something doesn't make that thing bad. Sometimes things aren't to your taste, and that's okay! The real question is, does The Thing do The Thing it's trying To Do?00:00 Intro03:41 Thanks to our supporters!05:20 Nail/whiff spectrum07:20 V Rising (https://playvrising.com/)26:21 Hench by Natalie Zina Walschots (https://bit.ly/cwb-hench)27:35 Seth's Crashlands 2 playthroughTo stay up to date with all of our buttery goodness subscribe to the podcast on Apple podcasts (apple.co/1LxNEnk) or wherever you get your audio goodness. If you want to get more involved in the Butterscotch community, hop into our DISCORD server at discord.gg/bscotch and say hello! Submit questions at https://www.bscotch.net/podcast, disclose all of your secrets to podcast@bscotch.net, and send letters, gifts, and tasty treats to https://bit.ly/bscotchmailbox. Finally, if you'd like to support the show and buy some coffee FOR Butterscotch, head over to https://moneygrab.bscotch.net.★ Support this podcast ★

Louisiana Eats podcast series, Tammany Taste Quick Bites. I'm Poppy Tooker. Nick Asprodites didn't originally intend to open one restaurant much less two. When he spotted an empty Lakeshore Drive lot for sale, his first thought was to build a fuel dock there, but once he ran the numbers he realized he'd need the support of a food and beverage operation to make it viable. When the Blue Crab Restaurant and Oyster Bar opened in 2013, Nick revived the tradition of lakefront seafood dining to the West End. In 2021, the now well-seasoned restaurateur and his family expanded to Lake Pontchartrain's Northshore when they opened a second waterfront Blue Crab at the Pointe Marina in Slidell.

Louisiana Eats podcast series, Tammany Taste Quick Bites. I'm Poppy Tooker. Nick Asprodites didn't originally intend to open one restaurant much less two. When he spotted an empty Lakeshore Drive lot for sale, his first thought was to build a fuel dock there, but once he ran the numbers he realized he'd need the support of a food and beverage operation to make it viable. When the Blue Crab Restaurant and Oyster Bar opened in 2013, Nick revived the tradition of lakefront seafood dining to the West End. In 2021, the now well-seasoned restaurateur and his family expanded to Lake Pontchartrain's Northshore when they opened a second waterfront Blue Crab at the Pointe Marina in Slidell.

The Virginia Marine Resources Commission decided Tuesday on the changes, which include shortening the crabbing season.

In Episode 275 of District of Conservation, Gabriella discusses three things: her forthcoming review of 'Fossil Future' by Alex Epstein, USFS suspending its prescribed burn program, and news of Chesapeake blue crab population hitting a 33-year-low. SHOW NOTES Fossil Future: Why Global Human Flourishing Requires More Oil, Coal, and Natural Gas--Not Less Hardcover – May 24, 2022 INTERVIEW: Alex Epstein Explains Why Fossil Fuels Are Needed for Human Flourishing EP 233: Alex Epstein on Why Fossil Fuels Are Needed for Continued Human Flourishing From the Chief's Desk: Reviewing our prescribed fire program NPR: New Mexico wildfire sparks backlash against controlled burns. That's bad for the West Biden's Forest Plan Falls Short Of Proactive Management Chesapeake Bay Foundation: Blue Crab Survey Results Show Downturn --- Support this podcast: https://anchor.fm/district-of-conservation/support

Memorial Day weekend is right around the corner, and in anticipation of all those summer crab feasts folks are looking forward to, we thought we'd take a look at the status of crabs in the Chesapeake Bay. Since 1990, the MD Department of Natural Resources has conducted a Baywide Blue Crab Winter Dredge Survey, to determine the size of the blue crab population in the Bay. And this year, the news is not great. The survey found fewer crabs than at any time in more than 30 years. Why is that, and what can be done to increase the crab population in the Bay? Tom's guest is Michael Luisi, DNR's Acting Director of Fishing and Boating Services.  He joins us on Zoom from Annapolis. See omnystudio.com/listener for privacy information.

Virginia and Maryland officials released the results this week from their annual winter survey of the crab population.

The crab season is here! If you are a Baltimore resident, you might have enjoyed dozens of our famous blue crabs, perhaps dozens of dozens every year. If you are new to Baltimore, you must have been encouraged to try them. Blue crabs are indeed tasty, but other than their nice savor, what do we know about them? This week on Sci'more podcast, crab biologist Shaun Miller from the Maryland Department of Natural Resources (Twitter: @MarylandDNR) and Maryland fishery scientist Dr. Allison Colden from the Chesapeake Bay Foundation (Twitter: @chesapeakebay) shares with us fun facts about blue crabs, what we can do to preserve them (so that, well, we can enjoy them with our children and grandchildren), and a concerning tale of a lone blue crab recently found in Ireland. ------ We rely on listeners like you to ask us questions! Submit any questions you have at: https://anchor.fm/scimore, call us at 443-776-1282, or messages us on Twitter (@ScimoreP), Instagram (@scimore_podcast) or Facebook (@scimorepodcast). Follow our social media to stay up-to-date on the latest episode releases! ------ Useful information: The website of Chesapeake Bay Foundation The website of Maryland Department of Natural Resources ------ Music: "Lucky Massive Dangerous" by Speck Editing: Yun-Fei Liu Intro & Outro: Yun-Fei Liu Interviewers: Sebastian Markert and Michael Xie With help from Chris Seong Yeol An, Michael Dryzer, Emily Han, and Ashton Omdahl 

Becca and Ally sent me to the bar while they discussed the rules for Saturday. I walked over to the Blue Crab which was just about a mile away. I walked very slowly at first; I was very hard after going down on both Ally and Beca with both of them in the room at the same time. What a rush it was to be going down on one sister while the other one watched. Up to this morning, I had been shared by the two sisters but it was always done in privacy. Going down on one of them while the other one watched was such a huge turn-on for me, but I realized it was just another step on the path to me really being a chastity slave. No one had asked me if it was okay with me, I had not even raised that question in my own mind. And they both had laughed and joked at how worked up I got getting each of them off as the other one watched. They even teased me about how I continued to dribble and stutter after their sexual tensions were relieved. I especially disliked them laughing at how discombobulated I got in taking care of them in rapid succession without taking a break. They laughed as I got a little carried away and tried to fuck Beca's leg to relieve my sexual tension. They just watched me fuck the side of her leg for about ten minutes before Ally helped pull me off of Beca's leg and told me that I needed to give head and stay in control of my body even if Beca was nude and teasing me. I was somewhat embarassed that I had turned into a dog and had held onto Beca trying to fuck her leg and that even after they pulled me of my hips continued to fuck the air. Walking away from the house half mad and incredibly turned on, I found it hard to walk. My legs were all tense and squirrely and the cage was pulling on my sore balls. Weeks the cage pulling on my balls had made them tender and swollen. I vowed to quit being turned on so easily but I knew the reality was that every random thought about women now turned me on. I was still dribbling into my shorts (no underwear per the rules). I had wanted to go change my shorts, but they had told me it was not allowed; I was mad at myself for becoming the person that obeyed them completely. I realized as I walked that I was so desperate to get out of the cage that I was terrified of displeasing them, especially Ally who was still clearly in charge. I was also concerned that Ally seemed to really be losing it; if I understood her right she had two other men wanting and demanding to give her oral sex that were in cages. She implied that she had more in the pipeline; she had chosen to tease many men with her skirt game which had the side effect of keeping her turned on all the time. She had definitely loss weight and there was black under her eyes. Beca on the other hand was solely focused on me keeping her in orgasm heaven. I walked down the road physically aroused and emotionally dejected. I had to get control of myself and then this game. The fresh air and the walk did help me calm down. I was barely throbbing by the time I reached the Blue Crab; a cold beer sounded great. I reached the bar a little before 4 o'clock in the afternoon on Saturday; the bar was completely dead. I recognized her right away but I didn't know if she remembered me , but a slow small half smile on her face told me she did as she asked for my order. After she brought me a cold Bud, I started to say I'm sorry about what happened, but she was saying exactly the same thing at the same time. We both had a good laugh and then started over. “I'm sorry I was so intense with you and scared you away.” --- Send in a voice message: https://anchor.fm/mchastity/message

MARDI GRAS!! Fat Tuesday! Its time to be sinful with two Louisiana themed animals: American Alligator and Atlantic Blue Crab. Come join our weird parade of sinful animal seduction. After all Mardi Gras is about letting lose and animals are great at letting their natural instincts wild.Allow me to set the scene of the sexy swamp for the Louisiana alligator dance of seduction; or a "water dance," as its actually called. The blue crab also does their own type of dance  of love but its a bit more onsided as the male is just waiting for her to get naked and vulnerable.Scientific NamesAmerican Alligator: Alligator mississippiensisAtlantic Blue Crab: Callinectes sapidusHere's how to enjoy your Mardi Gras in a more sustainable way. with Monterey Bay Aquarium's Seafood watch:https://lake.wateratlas.usf.edu/upload/documents/MBA-SeafoodWatch-Southeast-Guide.pdfhttps://www.fisheries.noaa.gov/insight/understanding-sustainable-seafoodFollow the Podcast on Social Media!Instagram @wafpodcasttiktok @wafpodcastEmail: wafpodcastexplicit@gmail.comFacebook: "Weird Animal Facts: Explicit" Support the show (https://www.ko-fi.com/wafpodcast)

Cat enemas aside, this week's episode contains a large dose of helpful, pen-related content. Tom talks about his latest pen acquisition. We follow up with Sharon's troublesome Esterbrook JR fountain pen, proving that I was right. We talk about the best places to buy used pens. And, we share the dedicated research of "An Ink Guy" on YouTube. Ask a question to be answered in a future podcast episode by e-mailing us at pentertainmentpodcast@gmail.com   If you'd like to shop for a new pen or try to get Tom fired, head over to our retail sponsor, Goldspot Pens at goldspot.com    Use promo code ROY to get an additional 10% off throughout the Goldspot Pens store. *Excludes Sailor, Retro 51, Montblanc, Visconti, Esterbrook, Edison Pen Co., Narwhal, and TWSBI products.* Also, be sure to put #firetom in the order comments and you might get a special Pentertainment Podcast sticker with your order.   From the cosmopolitan Luxury Brands of America is the latest batch of USA Special inks from South Korea's Colorverse Ink. Dip your nib into Fabulous Las Vegas, Dakota Thunder, Quahog, Blue Crab, South Beach, Delaware (which is known for so little that Colorverse titled it with the date of its statehood - December 7, 1787), Long Trail, Liberty Bell, Space Needle, and Country Roads of West Virginia.    In 2022, Tom resolves to get rid of every last PenBoyRoy t-shirt in his home office. You can help. Click the link below and take one (or five) off his hands.   https://www.inkjournal.com/collections/stickers/products/penboyroy-official-t-shirt-black

Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by factors like warming oceans and rapidly evolving urban landscapes? In our increasingly interconnected world, does truly regional cuisine still exist? Join us in taking a look at some iconic regional dishes and the stories behind them. Further Reading:To learn more about the University of Arizona's Center for Regional Food Studies, visit their website here.To learn more about your impact on the Chesapeake Bay, you can check out this tool on the Chesapeake Bay Foundation website here.Want to get in on the Cincinnati Chili debate? Read the original Deadspin article and a 2017 Vice piece defending the dish.To read Rachel Martin's full article chronicling hot chicken's history, you can read her Bitter Southerner article here. You can also read her book, Hot Hot Chicken: A Nashville Story To make reservations and learn more about Komah, Paulo Shin's restaurant, feel free to browse his website here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Host Jeff Lockwood makes a shrimp and blue crab gumbo with his mom, Patricia Lockwood, at his aunt Patsy Johnson's house in Iowa, LA, a couple of weeks after Hurricane Ida.

These crustaceans are the most-consumed type of crab in the U.S., which is the top crab-consuming country in the world. Anney and Lauren explore the history and, honestly, just very strange science of blue crabs. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Michelle works at UX Designer at Aurotech Corp.Baltimore is the most populous city in the U.S. state of Maryland, as well as the 30th most populous city in the United States, with an estimated population of 593,490 in 2019. Baltimore is located about 40 miles (64 km) northeast of Washington, D.C. The Baltimore and Ohio Railroad, the oldest railroad in the United States, was built in 183.Connect with Michel'le:Instagram: https://www.instagram.com/jetsetgomichelle/Michel'le's website: https://www.michellestallworth.comChapters:00:00 Opening02:22 How do people greet each other in Baltimore?01:41 Tell us about yourself03:48 The weather in Baltimore now05:04 How would you describe Baltimore in one sentence?07:52 Ways to say Baltimore11:55 What might surprise foreigners if they visit Baltimore?14:47 Blue crab16:24 A little bit about beer19:13 ‘Charm city' 19:43 Three aspects of your culture to put in a "time box" for the future25:42 What culture besides your own do you admire and why?30:41 What advice would you give to a foreigner?31:31 What's your favorite place to visit with your family/friends?35:41 Best time to visit Baltimore36:45 Artscape

This week on The Awkward Minority: Jesus Shuttlesworth & Lady Godiva speak on T-pain keeping to drop the fire that he been keeping to himself, spring break in the polygraph, a white man asks the podcast about his white girlfriend and the thoughts that she might hate white men but she doesn't clearly hate white men, and much more. Enjoy Amazon music free on us: getamazonmusic.com/awkwardmisfits I Found This Vegan Burger In The Vending Machine | Vegans Only Eat Carrots (Ep 23): youtu.be/OJ-5zBBdyz4 Lady Godiva latest video: youtu.be/XpyGojnn3Nc THREE FREE MONTHS OF APPLE MUSIC: apple.co/2qcc9Iv Sanquon x Drake "Mob Ties" Sanquon.com Lady Godiva x Amazon amazon.com/shop/wordsbyladyg Jesus Shuttlesworth x Amazon amazon.com/shop/moresanquon Here's 20 dollars, start investing: get.stash.com/javaris0d3ko Free shipping on Vans bitly.com/awkwardvans Merch: shop.spreadshirt.com/awkwardmisfits/ Lootcrate x The Awkward Minority limited edition loot crate: trylootcrate.com/awkwardminority Be sure to use hashtag 'TheAwkwardMinority' to join the discussion about this episode. Stay Awkward: theawkwardminority.com Twitter.com/MinorityAwkward Instagram.com/theawkwardminority Facebook.com/theawkwardminority Lady Godiva Email: Ghadir@wordsbyladyg.com Twitter.com/arabicdream Instagram.com/wordsbyladyg Facebook.com/wordsbyladyg Jesus Shuttlesworth Email: Javaris@planetofthesanquon.com Twitter.com/JavarisIsOnMars Instagram.com/thesquiretales SnapChat: ASquireTale

Blue crabs are among the most popular seafood items in the country. Tens of millions of them are harvested from bays and estuaries every year. They account for thousands of jobs and hundreds of millions of dollars in sales -- all for a little critter that’s more legs and shell than meat. Blue crabs are found along the Atlantic and Gulf coasts. They’re most common in Chesapeake Bay, where a 2020 census found more than 400 million of them. That was down from the year before, but well within the range needed to keep the population healthy. Males grow up to about nine inches across, and weigh about a pound. Females are a bit smaller. And the crabs will eat just about anything: oysters, mussels, fish, dead fish, plants, animal wastes, and even each other. A female may molt about 20 times, losing her protective shell and growing a new one each time. And during the final molt, it’s time for motherhood. She mates with a male, who protects her from other males until her new shell is in place. Then she’s ready to produce several broods, with a couple of million eggs in each one. She swims to the mouth of the bay or estuary and releases the newly hatched young into the open ocean. The young crabs stay in the ocean for a month or two. Then they return to the coast to settle down, grow, and reproduce. But not many of them make it. Most of the young crabs get eaten by other creatures. From a brood of millions, only a few may survive to adulthood -- and a possible date with a crab pot.

Mike presents the Blue Crab, Meredith presents the Common Chub at our 60th Meeting!Follow us on Instagram @AnimalFanClubPod Send your Listener Feedbag Questions to: AnimalFanClubPod@gmail.com .Broadcast Spawn your love for Animal Fan Club!!

The blue crab is a highly sought-after shellfish but derelict traps can be a major strain on the coast and cause more than environmental problems. Today we welcome Eric Sparks and Alyssa Rodolfich from the Mississippi State University, Coastal Research & Extension Center to talk about the blue crab and how the Derelict Trap Reward Program is helping the coast with this unique problem. Also, Libby talks about the yellow-bellied sapsuckers she is seeing and Dr. Mjaure answers a few pet questions to start the show.Show LinksDerelict Crab Trap CleanupMississippi State University Coastal Research and Extension Center See acast.com/privacy for privacy and opt-out information.

Blue crabs are a serious menace to many other animals in the Mediterranean. Declining fish stocks are a problem for fishermen in Tunisia. Now, some have taken to catching the crabs instead. Around the world, invasive species are upending ecosystems.

I had fun making this podcast felt felt very inspired today let's keep going I learned a lot about the blue crab and I already know it's delicious! 18

We go through our favorite names for our little javelina. Marc is dreaming of sailing the world with Jon looking for Blue Crab. Stefan wants to tag along to find some Jack Crevalle to BBQ.

Producer Mel finally produced us something; an interview with a professional footballer.  Sam Huston and Sam Graham talked defender Vitali Trubila of our new favorite Belarusian Premier League team, the FK Slutsks.  Since we got up early for the call, we are drinking Bloody Mary’s made with Pau Maui Handcrafted Vodka, Chesapeake Reserve Bloody Mary Mix with Blue Crab, Baltimore Bitters by 1821.   Like what you hear?  Leave us a review and tell a friend.  Love what you hear?  Then support the show: https://www.patreon.com/dufootballshow www.Dufootballshow.com   Get involved: Send your questions to DUfootballshow@gmail.com   Facebook @DUfootballshow Instagram @DUfootballshow Twitter @DUfootballshow

In this episode we reveal the incredible powers of horseshoe crabs, how they have protected us for decades, and how scientists are beginning to return the favor. You will hear from two experts that I interviewed for this episode: Laura Chamberlin-Assistant Director for the Western Hemisphere Shorebird Reserve Network and Jay Bolden-Senior Consultant Biologist at Eli Lilly and Company, who help us understand the story of horseshoe crab blood.

We've got an action packed episode and from Nigerian scammers to fake Blue crab meat, there's a lot to be on the lookout for this week. We talk about President Trump's executive order to eliminate student debt for disabled veterans, the increasing number of young people developing major lung problems due to vaping, and John Hickenlooper's future plans now that he's out of the presidential race. St. Louis is getting a new sports team, the US Women's soccer team has finally gotten a court date to fight pay discrimination and there's a controversial new name that's been added to the Dancing with the Stars roster. Plus, we discuss a brand new bridge being built in California... that's just for wildlife.Find out the details in all these stories by downloading the whole episode at DJVshow.com or wherever you listen to your favorite podcasts. And don't forget - we want to hear your opinions on all the stories! Find us on social media, on twitter @djvshow or at facebook.com/Djvshow.

For this episode, I had the pleasure of interviewing David Ruffel who is the owner of Blue Crab Watersports in Destin, Florida. We discuss a wide range of topics related to watercraft on Destin Harbor including rules, regulations and tips for renting pontoon boats and jet skis, getting to crab island, renting boats for sunset, fireworks and movie nights, private dolphin jet ski tours, tips for paddle boarding and much much more. Blue Crab is located on Destin Harbor next to Marina Cafe and Boshamps and can help you with all your watersports rentals! Blue Crab Watersports Website: www.bluecrabwatersports.com Phone Number: 850-218-5504 Be sure to tell David you heard him on The Good Life Destin podcast! Topics Discussed in this Episode: --Rules for being eligible to operate watercraft: 05:30 --Boating with Dogs: 08:45 --What to bring on Boat: 10:10 --Limits on where to go safely with a pontoon boat: 11:10 --Tips for when to find the clearest water at Crab Island: 12:50 --Renting a boat for sunsets, fireworks and movie nights: 15:00 --Private Jet Ski Dolphin Tours: 18:45 --Destin Harbor and Crab Island Paddle Boarding Tips: 19:30 --David's favorite restaurants and other recommended activities: 24:45 Links to Places Discussed in this Podcast Episode Boshamps Marina Cafe Thai Fusion Jasmine Thai Harbor Docks Ruth's Chris Steakhouse Big Kahunas Water Park Ecofina Falls Manatee Springs State Park Seacrest Wolf Sanctuary Heart Animal Rescue Alaqua Animal Refuge

As the cook in charge of making crab soup every day at Gertrude's Chesapeake Kitchen in Baltimore, Yolanda Johnson is known as the Patapsco River Soup Queen. She makes classic crab soup and cream of crab soup. But what about crab chowder? New England has creamy clam chowder. Manhattan has its own version of clam chowder. Why not chowder up the Chesapeake blue crab?John Shields, the owner of Gertrude's and author of books on regional cooking, challenged Yolanda Johnson to come up with crab chowder. The results were delicious, and you can get the recipe below. Remember: ----Nothing takes the chill off like chowder.----John Shields' new book is, ----The New Chesapeake Kitchen,---- from Johns Hopkins University Press.Chesapeake Crab Chowder(Serves 4 to 6)1/2 stick butter, or 2 tablespoons butter ---- 2 tablespoons bacon grease1 small onion, diced3 stalks celery, diced about the same size as the onion2 tablespoons all-purpose flour4 medium russet potatoes, peeled and cubed2 cups crab or fish stock3 cups heavy cream1 teaspoon chopped thyme leaves1 bay leaf1 teaspoon salt1/4 teaspoon pepper1 pound lump crabmeat, gently picked over for shellsCrumbled bacon bits, for garnishChopped flat leaf parsley, for garnishDirections:In a four-quart saucepan, melt the butter or butter and bacon grease. Sautu233u theonion and celery until both are slightly tender, about five minutes. Whisk inthe flour and cook for one minute. Add the potatoes, stock, cream, thyme andbay leaf. Bring almost to a boil, reduce heat, and cook over medium heatfor about 20 minutes, or until the potatoes are very tender. Add thecrabmeat, salt, and pepper. Continue cooking for 5 minutes to heat thecrabmeat through.Serve the chowder sprinkled with bacon bits and garnish with parsley.

Cross ordered blue crab machines but can’t figure out how to make them open and go. A restaurant makes the news for experimenting with cannabis to boil lobsters more humanely – the owner lady won’t SHUT UP ABOUT IT. Carlito has stolen an entire Cinnabon kitchen and is calling to get instructions on how to […]

The 30A Blue Crab Festival is coming the first weekend of October, and is a huge food and music festival...steps from the beach. Chef Jim Richard and Chef Todd Misener from Stinky's Bait Shack join us today to announce the music lineup, and what to expect for your tummy for the weekend. Today's show presented by www.30acottages.com

So it’s officially Crab season here in the DMV!!! Learn all about why this time of year is so anticipated during this time of year. Tune in to find out what a Blue Crab is? If it’s really Blue in color? Where you get them? How to order and eat them! Let Chef Khrystyn share with you, the wonderful experience it is to eat. Maryland Blue Crab!! --- Support this podcast: https://anchor.fm/chef-khrystyn/support

水煮澳洲第一QQ群，群号：4549812692017年墨尔本新生QQ群：625778282墨尔本眼本地互助广告微信：meleyemedia阿德莱德眼本地互助广告微信：adelaideeye塔斯马尼亚眼本地互助广告微信：taseyemedia常见海鲜英文鱼类：Snapper（红鲡鱼）,Black Fish or Ludrick（黑鱼),Catfish（鲶鱼）,Ocean Jacket or Leather Jacket（剥皮鱼）,Carp（鲤鱼）,Red Fish（红鱼）,Yellow Tail（黄尾鱼）,Barramundi（盲曹）贝类：Scallop（扇贝）,Black Cockles（黑毛蚶）,Pipi（蛤蜊）,Whelks（海螺），Sea Urchins（海胆），Black Mussels（黑蚌），Abalone（鲍鱼）虾蟹类：Lobster（龙虾），King Crab（皇帝蟹），Spider Crab（蜘蛛蟹），Spanner Crab（贵妃蟹），Belmain Bug（巴尔曼螯虾），Mud Crab（泥蟹），Blue Crab(蓝蟹）

Happy Monday Folks! Today's episode I chat about:  1) Wether a whale saved a marine biologist from a tiger shark (8:52); 2) Why the Trump Administration gave Florida an exemption from oil and gas exploration/drilling and not other states (18:19); and, 3) Why Blue Crab pee can be good for the health of oyster habitats in Georgia. (28:00) Enjoy The Podcast!!! Check out more detailed show notes on our website. If you are interested in creating a podcast for your conservation organization or social enterprise, then connect with me for my podcasting services so I can help you get started and connect with your audience. Email me at andrew@speakupforblue.com Are you looking to start off your Marine Science and Conservation Career, but don't know where to begin or it hasn't gone the way you expected to? Join us on our next Marine Conservation Career Q&A. All you need to do is contribute at least $1/month to our Patreon Campaign to attend:Contribute to our Patreon Campaign Don't forget to join our Speak Up For Blue Facebook Group to join like-minded individuals who are all about living for a better Ocean. Join our Facebook Group for the Podcast.

Check in with Brad Sheafe, Chief Intellectual Property Officer (CIPO) and David Pridham, CEO of Dominion Harbor, respectively. Blue Crabs from Maryland; chewing on a fingernail. Patent trivia – fun with patents (FWP)

IP Frequently – where, while always fair, nothing is off limits. We invite you to join the conversation. Check in with Brad Sheafe, Chief Intellectual Property Officer (CIPO) and David Pridham, CEO of Dominion Harbor, respectively. Blue Crabs from Maryland; chewing on a fingernail. Patent trivia – fun with patents (FWP)

The Pickled Pickers (2017 Blue Crab Festival) by 30A Radio

This week we discuss the delicious treat that are Crabcakes and the difference between Blue Crab & "Dungys".  Both Ted and Steve have something to contribute to their "Should I Be Mad?" segment...Ted's involves a certain movie reboot...and Migs is having issues with someone in the gym locker room. Follow us on Twitter:  @TheMegaCast See omnystudio.com/policies/listener for privacy information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

CBF President Will Baker and Student Leadership Coordinator Megan Fink get inspired by the impressive work that the Bay's student leaders are doing. More from the podcast: CBF Student Leadership Program 50 Forward Poem "The Beauty of the Bay" by Garrett Chiaramonte Hellbender Campaign Photo credit Jay Fleming ----more----   The Beauty of the Bay Listen to Garrett Chiaramonte's reading   I’ve always loved the bay But today I can call it a passion People often wonder why I care so much I have no reply Having seen the things I have How could I not A great Blue Heron stretching its wings Bristling with energy it pumps its powerful wings Gracefully propelling itself through the air A newborn turtle paddling gently against the current Its head bobbing slightly Almost to a rhythm The great Blue Crab scurrying swiftly across the deck of an ancient skipjack Its shell glistening under the sun All precious All beautiful All so fragile Yet what I find most beautiful are the people The people who care about the bay The people who protect the bay And the same people who helped cultivate my own passion for the bay These people truly are the essence of the bay   by Garrett Chiaramonte        

On this episode, host Lucy Gellman talks to Paul Belbusti, founder and frontman of Mercy Choir, about food, friends, and the group's monthly residency at Never Ending Books.

Two of 30A's favorite artists played the 30A Blue Crab Fest at Trebeache. Enjoy this set with Duke Bardwell breaking in a very special new guitar, with Kyle Ogle...Old Bull Young Bull.

What didn't Forrest do Saturday at the 30A Blue Crab Festival. I guess he didn't cook the crabs, but he probably could have. Aside from setting up the audio for the whole festival, the Forrest Williams Band got the crowd dancing as always. Here is their set. Sitting in for one song songwriter Even Stevens.

Dreaded Forrest closed out the 30A Blue Crab Festival main stage with a powerful set which included Duke Bardwell sitting in on a few songs. This show is unedited, which is awesome due to Balder's commentary on stage. Dreaded Forrest is made up of members of Dread Clampitt and Forrest Williams Band...and whoever wants to sit in. Some of 30A's finest musicians.

Travis Todd's grandparents started a small crab factory in 1947 to produce some of the finest Blue Crab meet on the eastern shore. Nearly 70 years later, the business has evolved into a beloved destination restaurant run by third generation family members. Travis Todd grew up around the family business and has been a part of it for most of his life. My opinion from listening to Travis talk about a lifetime spent in the business is that he's a down-to-earth, hard worker who is a great leader for his team and has a genuine passion for his family's business. This interview was both fun and inspiring for me. I hope you'll take time to enjoy it...

Have you ever injured yourself by accident, felt stupid afterward, and found yourself the brunt of jokes? I have. My story involves a crowd of kids and a very large and menacing blue crab. Hear it here.

This medium plum colored Cabernet Sauvignon is from one of the most highly regarded places in the world for producing the varietal; Napa. The post Affordable Cabs & Blue Crab Bay Co. appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.

Biology Professor Eric McElroy works with a Ph.D. student from Australia and an undergraduate College of Charleston student to study performance in marine organisms -- specifically the Southern Flounder and Blue Crab. Find out how fighting and pinching ability affect the species.

the Blue Crab story as presented at Copper Canyon Academy, a private girls boarding school on 5/11/07