The Chesapeake Bay is the largest estuary in the country, stretching all the way through Maryland and Virginia, and producing about 45,000 tons of seafood-crabs, finfish, scallops, clams, and oysters-every year. In recent decades, the bay has become polluted, and efforts to reverse the deadening effect of run-off from cities and farms have had mixed results. But some of the most effective clean-up efforts are actually accomplished by oysters, which can each filter up to 60 gallons of water a day. Happily, oysters are also delicious, and Butcher Bay, a new mid-Atlantic-style seafood pub, is supporting the region's oyster farmers by selling four different varieties of the bivalve grown... More >>>