Horn Point Laboratory

Chesapeake Champion

Celebrating Stewardship

At Horn Point Lab, we do research year after year to increase our understanding of the ecology of the Chesapeake Bay and what we need to do to restore and protect this great natural resource. This knowledge alone is not enough. Within our community, there are people who show through their example how to sustain our wildlife, landscapes and water. They are the motivating force from which our desire to identify and honor local Chesapeake Champions was born. The award also includes a fundraising event for the Horn Point Laboratory’s Bay and Rivers Endowment Fund, which supports its graduate student education program.

Chesapeake Champion, 2017, Jim Brighton

Our 2017 Chesapeake Champion, Jim Brighton, is a highly-skilled boat painter and finisher at the Campbell's Boatyards in Oxford. In his spare time, Jim runs the non-profit Maryland Biodiversity Project for which he records the  astounding variety of flora and fauna in Maryland. By partnering with organizations like MD DNR and the National Aquarium, the Project has identified more that 17,200 species. Jim is a citizen-scientist whose goal is to promote education and conservation by building a vibrant, nature study community.

Past recipients

Jordan and Alice Lloyd, 2016

The Lloyds, owners of the Bartlett Pear Inn and Bakery, were recipients of the 2016 Chesapeake Champions for the Environment award. The duo celebrates the farm-to-table movement, using local ingredients to make fresh dishes for guests of their Easton B&B. Alice Lloyd told the Star Democrat, “What we do feels most natural. It feels right. We don’t know another way. We have felt environmentally conscious our whole married life. I grew up eating healthily. We make every meal at home.” “This is not a fad for us. This is a way of life,” she said.

C. Albert Pritchett, 2015

The Horn Point Laboratory announced that its 2015 Chesapeake Champion for the Environment award recipient is C. Albert Pritchett, current president of both the Waterfowl Festival and Waterfowl Chesapeake Boards of Directors.

“Albert’s volunteer commitment to the conservation of waterfowl during more than 20 years of service to the Waterfowl Festival and, more recently, Waterfowl Chesapeake, makes him the ideal person to receive this year’s award,” said Mike Roman, Horn Point Laboratory director.

“Waterfowl Chesapeake is an effort to formalize and extend the legacy of conservation established by the success of the Festival. Its mission expands the conservation focus and will increase grantmaking to agencies and organizations that directly restore and protect waterfowl habitat,” said Pritchett. “I am accepting the award, not for myself, but on behalf of this mission.”

Chip Akridge, 2014

Chip Akridge, owner of Harleigh Farms on the Oxford Road outside of Easton, was honored as the 2014 Chesapeake Champion. Chip cites his growing up experience as a Boy Scout as the beginning of his love and respect for nature that has resulted in the restored land on his farm. Chip says, “I saw the environmental benefits of changing land use from agriculture to a diverse habitat of native plants and trees and newly created ponds and wetlands .”   

A visit to Harleigh Farms is the amazing experience of a natural theme park. The themes are restoration of indigenous waterfowl and birds; improved water quality of the Tred Avon tributary and protection of historical landscape. The experience of visiting is of undulating land, rich to the eye with grasses, wildflowers, water, birds and ducks. Bluebird houses and wood duck boxes abound. Doves string together on overhead wire provided by the farm in places where electric company cable ends. It is beautiful.

Amy Haines, 2013

In 2013, Lab Director Mike Roman recognized Amy Haines, owner of Out of the Fire restaurant, as our first Champion. Amy serves only sustainable seafood and local produce whenever possible. She cares about the health annutrition of these menu items. Amy supports our local farmers which reduces our carbon footprint from food being shipped long distances. She has donated part of the restaurant’s proceeds to plant trees around Easton. Amy’s life-style models her environmental beliefs.