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Oysters

FEATURES
By Scott Dance, The Baltimore Sun | March 21, 2014
Two watermen were fined nearly $1,500 for oyster poaching on the Eastern Shore, the first conviction stemming from a network of radar and cameras the state launched in 2010 to detect illegal seafood harvesting. Brothers William and Irving Catlin, both of Westover in Somerset County, were fined $1,000 and $450, respectively, after state Natural Resources Police caught them with seven bushels of oysters Nov. 25, Attorney General Douglas F. Gansler's office said Friday. A police officer detected the watermen's boat in an oyster sanctuary area near Deal Island and monitored it as he responded to their location, according to the state Department of Natural Resources.
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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | March 13, 2014
Serving raw oysters on the half shell, classic cocktails and beer and wine, Dylan's Oyster Cellar has taken up a six-month residency in The Hatch, the incubator space in Mount Vernon's Park Plaza Building operated by Phil Han, the owner of Dooby's. The pop-up oyster bar is from Dylan Salmon, formerly of Woodberry Kitchen, who plans to operate at The Hatch for six months while he scouts out a permanent location.       #sigshell { padding: 10px; float: left; width: 320px; height: 52px; margin: 20px 0px; display: block; }
FEATURES
By Jean Marbella, The Baltimore Sun | March 7, 2014
Five Queen Anne's County watermen have been charged with illegally taking 51 bushels of oysters from a protected area near the mouth of the Wicomico River in Tangier Sound, Maryland Department of Natural Resources officials said. Acting on a tip, Natural Resources Police officers used radar and cameras to track several boats tonging in the Evans Oyster Harvest Reserve Area, they said. The waterman charged are: Ryan Daniel Baxter, 20, of Queen Anne; Benjamin Leonard Reihl, 26, of Rock Hall; Adam Vincent Reihl, 21, of Church Hill; Harvey Thomas Bowers, 49, of Chestertown, and George Albert Lee, 45, of Dominion.
ENTERTAINMENT
By Wesley Case and The Baltimore Sun | February 19, 2014
Beer is helping the Chesapeake Bay. Seriously. Since 2011, a portion of sales from Flying Dog Brewery's Pearl Necklace Oyster Stout have assisted in planting nearly 3 million oysters in the Bay. Each sold bottle of Pearl Necklace Oyster Stout, which is brewed with oysters from Rappahannock River, allows the Oyster Recovery Partnership ( ORP ) to plant 10 oysters, a ccording to Erin Weston, director of communications for Flying Dog. On March 1, the Frederick company will present its latest donation to the ORP (from 2013 sales)
NEWS
By John Fritze, The Baltimore Sun | January 17, 2014
Four Maryland men were charged with power dredging for oysters in a sanctuary on Tilghman Island, the state's Department of Natural Resources said Friday. DNR police charged Bartlett Wade Murphy Jr., 39, Benjamin Murphy, 62, both of Tilghman Island, and Willis Leanard Coleman Jr., 59 of Cambridge, and Robert Andrew Walker, 43 of Hurlock, with removing oysters from the Harris Creek Sanctuary. The state is rebuilding reefs within the sanctuary to restore the bay's oyster population.
NEWS
By Sarah Polus, Capital News Service | December 30, 2013
The weeks leading to the holidays tend to be the most active for oyster poachers in the Chesapeake Bay, but the Maryland Department of Natural Resources and state police were hoping in recent days that new technology and harsher penalties would help them crack down on illegal oyster harvesting. Poaching includes harvesting undersized oysters, exceeding bushel limits or harvesting in areas designated as sanctuaries, said Natural Resources Police Capt. David Larsen said. Mostly due to overharvesting and disease, "currently less than 1 percent of historic levels of oysters exist in the bay," said Sarah Widman, a Department of Natural Resources Fishery spokeswoman.
ENTERTAINMENT
By Meekah Hopkins and By Meekah Hopkins | December 17, 2013
As a part of last month's Best Bars collection in The Baltimore Sun, "25 superlatives for Baltimore bars," the award for "Best Orange Crush" was pinned to a Canton favorite, Portside Tavern. And I, for one, was immediately disgruntled. It's not that I need to be right (but I like to be right). But this is a dire situation - the very fiber of your social life is at stake here. So listen up: You're missing out if you belly up to Portside solely for their crushes. Don't get me wrong - Portside's version is a strong, solid variation on a Maryland favorite.
FEATURES
Tim Wheeler | December 13, 2013
Some long-gone oysters from prehistoric times are going to play a role in restoring the Chesapeake Bay's current crop of bivalves. Maryland has purchased 112,500 tons of fossilized oyster shells for $6.3 million from a quarry in the panhandle of Florida, officials announced Friday. The first 25-car trainload has been offloaded into barges in Baltimore for the last leg of its journey to Harris Creek , a tidal Eastern Shore water way targeted by the state for an ambitious effort to replenish the bay's depleted oyster population.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | December 10, 2013
Ryleigh's Oyster has expanded, and for that Baltimore County should be thankful. Ryleigh's is a big name in Federal Hill, where it stands out as a slightly more sophisticated dining and drinking option in a sea of crazy bars more focused on volume than quality. In early November, Ryleigh's owners opened a second location, dubbed Ryleigh's Oyster Hunt Valley (though it's technically in Timonium, in the Padonia Road location locals call "that place that used to be Gibby's"). So how does this downtown restaurant translate in the county?
ENTERTAINMENT
By Wesley Case, The Baltimore Sun | November 27, 2013
We really should have known better. Last Friday night, a friend and I strolled into Thames Street Oyster House, the Fells Point restaurant that has served the most delicious seafood in the neighborhood since opening in July 2011, without a reservation. What were we thinking? It was just before 8 p.m., and the first floor was buzzing with dinner dates and anxious diners waiting for prized tables to open. Upstairs was booked for the night, so the downstairs bar area was our only option, according to our smiling hostess.
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