Explore our educational videos, fact sheets, tips and tools for saving the Bay, directions to our facilities, and more!
Chesapeake Almanac Podcast
Did you know it's likely that most members of every population of bald eagles on the East Coast visit the Chesapeake at some point in their lives? In this episode, John Page Williams shares information about bald eagles in the Bay, where you can find them, and tips for identifying them, even if they are immature or too far away to distinguish their telltale white head.
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A close-up look at the benefits of rotational grazing.
Chesapeake Almanac Podcast
Fossils put Bay time into perspective. Features of today's region were already recognizable when the Atlantic Ocean flooded the mouth of the Susquehanna River system 15,000 years ago. In this episode, John Page takes us back to the Bay during the Miocene Epoch and points out spots where fossils from that time can still be found, as well as resources for learning more.
Chesapeake Almanac Podcast
In this episode, John Page introduces us to the Chesapeake's most abundant aquatic mammal and one of the few that are active in winter--muskrats. Curious how a warm-blooded mammal can live in an aquatic habitat in the dead of a Chesapeake winter? Learn that and more.
Chesapeake Almanac Podcast
When the cold fronts push into the Chesapeake region you can expect to see (and hear) large flocks of tundra swans sweeping in after them. These are creatures of habit, or some may say tradition, flying more than 1,000 miles to the same wintering grounds each year. In this episode, John Page shares some of the reasons these birds select the Chesapeake, as well as what changing conditions in the Bay may mean for their future.
Chesapeake Almanac Podcast
We all know the iconic Chesapeake oyster. But studying less well known members of the Bay community is often a good window into understanding it better. Softshell clams, hard clams, brackish-water clams, hooked mussels, ribbed mussels, and the stout razor clam each have their own niche and specialty--and guidance for eating. In this episode, John Page shares the stories of the "other" Chesapeake mollusks--including one that can dig faster than you can!
Chesapeake Almanac Podcast
Sometimes it can be easy to forget that oysters share the basic processes of life with us--like eating. In this episode of "Chesapeake Almanac," John Page Williams explains the intricate system of how oysters eat and what makes them so plump in November and December (prime time for oyster stuffing and oyster stew!).
Chesapeake Almanac Podcast
In Edwardian England, those interested in natural history made a hobby of collecting diatoms, looking at them under a microscope and marveling at their complex shapes, which have been referred to as "intricately carved glass jewel boxes." But those intricate designs are more than stunning to look at. They play an important role in the organism's survival. Listen now and learn more with John Page.
Chesapeake Almanac Podcast
Loons are as well loved in summer by people on North Country lakes as ospreys are by us here. But at this time of year, they descend on the Chesapeake Bay in the thousands. In this episode, John Page shares his personal introduction to the Chesapeake's fall loons and their extraordinary "banquets" of menhaden.
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Visit this fascinating walking path of interpretive signs on the grounds of CBF’s Brock Environmental Center or take the video tour below.
Chesapeake Almanac Podcast
Where do the menhaden go as they get older? And how do we know? Tagging fish that are caught by the tens of thousands requires an ingenious system. What about winter migrations? In this episode, John Page shares observations of scientists and watermen about the most important fish in the sea.
Chesapeake Almanac Podcast
Vienna is an old town built on the outside of a sweeping curve, called a meander, in the Nanticoke River. In this episode, John Page explains how meanders shape the landscape, why so many early settlements were established on the outsides of these curves, and why wildlife habitat flourishes on the insides.
