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17:15 minutes
The Chesapeake Bay produces around 500 million pounds of seafood every year, providing delicious blue crabs, striped bass, oysters, and more to folks up and down the coast. It’s one of the most productive bodies of water in the world, but the bay is constantly in flux due to the stressors like overfishing, pollution, and climate change. But scientists have a plan to conserve the bay’s biodiversity, support the people who rely on it, and keep us all well fed—and it involves oyster farming.
On stage in Washington, D.C., Ira talks with Imani Black, aquaculturist, grad student at the University of Maryland Center for Environmental Science, and founder of the nonprofit Minorities in Aquaculture, as well as Dr. Tara Scully, biologist and associate professor at George Washington University. They discuss the bay’s history, the importance of aquaculture, and how food production and conservation go hand in hand.
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Imani Black is an aquaculturist, a grad student in the University of Maryland Center for Environmental Science, and founder of nonprofit Minorities in Aquaculture. She’s based in Washington, DC.
Dr. Tara Scully is a biologist and an associate professor at George Washington University in Washington, DC.
The transcript of this segment is being processed. It will be available within one week after the show airs.
Kathleen Davis is a producer at Science Friday, which means she spends the week brainstorming, researching, and writing, typically in that order. She’s a big fan of stories related to strange animal facts and dystopian technology.
Rasha Aridi is a producer for Science Friday. She loves stories about weird critters, science adventures, and the intersection of science and history.
Ira Flatow is the host and executive producer of Science Friday. His green thumb has revived many an office plant at death’s door.
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