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Horn Point's Chesapeake Champion
What is a Chesapeake Champion for the Environment sm?
At Horn Point Lab we do research year after year to increase our understanding of the ecology of the Chesapeake Bay andwhat we need to do to restore and protect this great natural resource. However 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.
Chesapeake Champion ~ 2016
Jordan and Alice Lloyd owners of the Bartlett Pear Inn and Bakery, are recipients for the 2016 Chesapeake Champions for the Environment.
This year’s annual award event was on September 21 at the Waterfowl Chesapeake Armory on South Harrison St.
Proceeds from the celebration event will go to the Horn Point Laboratory’s Bay and Rivers Graduate Student Fellowship Fund, which supports students earning a Masters or PhD in preparation for careers in environmental science.
Thank you to all who supported this event. Here are two great follow-up stories:
http://bit.ly/2duIjob From The Talbot Spy
http://bit.ly/2dd2byx From The Star Democrat
Chesapeake Champion ~ 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.
This annual award honors an individual or business on Maryland’s Eastern Shore “whose volunteer activities demonstrate a commitment to respect and promote stewardship of land, water and wildlife.”
“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.”
The Chesapeake Champion event is a fundraising event for the Horn Point Laboratory’s Bay and Rivers Endowment Fund, which supports its graduate student education program. Above photo from the Star Democrat.
Apparently Albert has been interested in waterfowl for a long time. Here he is at age 7 feeding a goose. Albert talks about how growing up on the Shore, "I grew up spending summers at my grandfather’s house on Maxmore Creek in Traveler’s Rest fishing, boating and swimming."
Chesapeake Champion ~ 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.
Chesapeake Champion ~ 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.