Gwyn and Donald Novak talk about traditional seafood cooking in Maryland and how they've adapted to changes in their industries as a chef and waterman. After the historic family business Bowen's Inn burned down in 2006, Gwyn started the cooking business No Thyme to Cook and she shares local recipes for Oysters Rockefeller and crab cakes. Donald demonstrates how to shuck an oyster and talks about the decline of fish in the Chesapeake Bay. Cora Cotson, Andrew Humphereys, and Keilani Butler from Michelle Stover's English class at Calvert High School document this ocean-to-table business and the Novak family legacy at Bowen's Inn, while exploring the changing seafood industry in the Chesapeake Bay.
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