Black chefs and restaurant owners carry on the Chesapeake’s seafood traditions

The influence of Black history has always been prevalent in the Chesapeake region’s seafood industry 

By Bianca Martinez Penn |
A barrel of steamed blue crabs and a plastic container of wooden crab mallets sit on a dock.
Chesapeake Bay blue crabs are a staple of the region's seafood industry. (Photo by Will Parson/Chesapeake Bay Program)
Two African American watermen work on a boat in rough water. They are wearing rubber waders and working rigging and nets.
African African watermen operate a working boat. (M.E. Warren)
Portrait of Thomas Downing.
Born in Virginia, Thomas Downing was considered the "Oyster King of New York." (Courtesy of New York Public Library)

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