THIS PROGRAM IS MADE BY MPT TO ENRICH THE DIVERSE COMMUNITIES THROUGHOUT OUR STATE AND IS MADE POSSIBLE BY THE GENEROUS SUPPORT OF OUR MEMBERS.

THANK YOU.

CONNECTING MARYLANDERS TO THEIR GOVERNMENT, THIS IS "STATE CIRCLE".

>> Jeff: GOOD EVENING AND WELCOME TO A SPECIAL EDITION OF "STATE CIRCLE" FOCUSED ON OUR BAY AND OUR ENVIRONMENT.

WE BEGIN WITH HOW A BALTIMORE NONPROFIT IS KEEPING HUNDREDS OF MILLIONS OF POUNDS OF WASTE OUT OF LANDFILLS.

WE SPOKE WITH 4 MY CITY FOUNDER CHRIS DIPNARINE.

CHRIS THANK YOU FOR JOINING US.

TELL US HOW 4 MY CITY GOT STARTED?

>> SO, THANK YOU FOR HAVING ME.

IN 2018, UNFORTUNATELY I WITNESSED A HOMELESS PERSON GET KILLED IN A CAR ACCIDENT.

FOR ME I WAS IN BUSINESS.

I HAD MY OWN COMPANY MY OWN BUSINESSES.

AND THAT KIND OF JUST TRIGGERED SOMETHING IN ME TO GIVE BACK TO MY COMMUNITY.

SO FROM THEN ON, I STARTED RESCUING FOOD WITH MY CAR JUST DRIVING AROUND WITH AN OLD CAR PICKING UP FOOD AT LOCAL HOTELS AND RESTAURANTS AND GIVE TO GO TO FAMILIES ACROSS THE CITY OF BALTIMORE AND THE STATE OF MARYLAND.

FROM THERE I REALIZED HOW MUCH FOOD WASTE THERE WAS IN OUR COUNTRY IN OUR STATE.

AND WE GREW FROM THERE.

STARTED RESCUING BY THE TRUCKLOADS TO VAN LOADS NOW WE HAVE SEVERAL TRUCKS RESCUING FOOD ON I ADAILY BASIS WITHIN THE STATE OF MARYLAND TO THOUSANDS OF FAMILIES.

TODAY WE'VE RESCUED 260 MILLION POUNDS OF FOOD SINCE I LAUNCHED THE OPERATION IN 2018.

>> Jeff: WHAT WERE THE FIRST CONVERSATIONS LIKE WHEN IT WAS JUST YOU AND YOUR CAR APPROACHING A RESTAURANT OR A STORE SAYING CAN I HAVE YOUR THE STUFF YOU'RE GOING TO THROW OUT?

>> PEOPLE THOUGHT I WAS CRAZY.

WHO IS THIS GUY?

THERE IS A LOT OF NO'S.

PEOPLE TURNED ME AWAY.

WE YOU KNOW, WE ALREADY HAVE A DONATION PARTNER THE NUMBER ONE EXCUSE WHICH MOST OF THEM DON'T.

WE DON'T WANT TO GET SUED THE SECOND EXCUSE WE DON'T WANT TO GIVE FOOD OUT BECAUSE WE DON'T WANT TO GET PEOPLE SICK.

THERE WAS A LOT OF EDUCATING AROUND FOOD WASTE AND ME BEING PERSISTENT A LOT OF PEOPLE TOLD ME NO THAT AFTER FIVE OR 10 VISITS THEY STARTED SAYING YES.

ONE OF THE BIGGEST PART NERTS WAS HILTON HOTELS MY FIRST PARTNER THAT ALLOWED ME TO TAKE ALL THE FOOD RESOURCES.

I WOULD GO AFTER THEY HAD A MAJOR EVENT CAMDEN YARDS IN BALTIMORE CITY.

I USED TO GO AFTER AN EVENT AND THEY WOULD GIVE ME THE FOOD RESOURCES AND I WOULD DRIVE AROUND TO LOCAL HOMELESS SHELTERS AND PLACES I KNOW HOMELESS INDIVIDUALS WOULD HANGOUT AND GIVE THE FOOD OUT TO THEM.

IT WAS A LOT OF NO'S THERE ARE STILL A THE OF NO'S WE GET FROM MAJOR BUSINESSES IN THIS SPACE.

>> Jeff: THE POINT YOU MADE ABOUT THEIR CONCERNS WITH LIABILITY.

HOW DO YOU ANSWER THAT?

SO THERE WAS A LAW PASSED IN 1996 CALLED THE BILL EVANS ACT THAT PROTECTS BUSINESSES WHEN THEY DONATE FOOD RESOURCES.

A LOT OF THAT IS EDUCATING THE BUSINESSES THERE'S LAWS TO PROTECT YOU.

AND WE AS A NONPROFIT WE TAKE THAT LIABILITY.

ONCE YOU DONATE IT TO US IN GOOD FAITH MEANING YOU CAN PROVE YOU DID NOT TAMPER WITH THE FOOD OR ALTER THE FOOD IN ANYWAY, AND WE DONATE THAT TO FAMILIES.

AGAIN IT MITIGATES THAT RISK IT'S ABOUT SAFE FOOD HANDLING PRACTICES AND WE EDUCATE THEM ON THINGS LIKE THAT.

4 MY CITY ALL ARE REFRINGE RATED TRUCKS WE RESCUE FROM THE SOURCE LIKE THE FARMS YOUR PRODUCE VENDORS.

AND THEN WE BRING IT STRAIGHT INTO OUR FACILITY HERE AND BALTIMORE AND WE, AGAIN, FOLLOW OFF SAFETY FOOD HANDLING PROCEDURES OUR WAREHOUSE IS REFRIGERATED.

WE HAVE STORAGE HERE.

WE MONITOR THE FOOD TO MAKE SURE THERE IS NO MOLD OR DAMAGE OR ANYTHING LIKE THAT.

AND WHATEVER WE CAN'T GET OUT TO FAMILIES WE GIVE IT TO A FARM SAFE FOR ANIMALS OR COMPOST IT IN THAT MACHINE YOU SEE BEHIND ME.

>> Jeff: LET'S FOCUS HOW YOU GET IT TO FAMILIES.

IS THAT MOSTLY IN THE IMMEDIATE AREA IN BALTIMORE CITY?

I THINK YOU ARE ON THE WEST SIDE?

>> YES.

WE ARE ON THE WEST SIDE OF BALTIMORE 1132 WILSON DRIVE BY ST. AGNES HOSPITAL.

IT IS THE LARGEST FOOD DESERT IN THE STATE OF MARYLAND.

SO THAT'S WHY WE POSITIONED OUR FACILITY HERE.

WE HAVE AN OPEN DISTRIBUTION MONDAY-FRIDAY SETUP LIKE AN OPEN MARKET CONCEPT.

SO FAMILIES CAN COME IN AND PICK UP THE FOOD RESOURCES AS THEY WOULD GO SHOPPING IN THE LOCAL GROCERY STORE.

OUR WAREHOUSE IS OPEN MONDAY-FRIDAY WE CLOSE 1:00 P.M.-2:00 P.M. FOR LUNCH.

IT IS A QUICK SIGN IN PROCESS IF YOU WANT TO SIGN UP FOR THE PROGRAM YOU CAN LEAVE WITH FOOD RESOURCES TODAY.

WE ARE THE ONLY FOOD BANK OR FOOD DISTRIBUTION IN THE STATE OF MARYLAND THAT IS OPEN MONDAY-FRIDAY FOR FAMILIES.

YOU CAN COME ONCE A DAY BUT YOU CAN COME FIVE DAYS A WEEK IF YOU LIKE.

>> Jeff: TELL US ABOUT THE BIG MACHINE THAT YOU REFERENCED BEHIND YOU.

IT'S LIKE HIGH SPEED COMPOSTING.

I ALWAYS THOUGHT COMPOSTING TOOK FOREVER.

THIS DOES NOT?

>> YES.

LET ME BE CLEAR WE LOVE TRADITIONAL COMPOST METHODS ARE STILL THE BEST.

BUT THESE THINGS TAKE TIME BUT THEY TAKE LAND SPACE.

WHEN YOU THINK OF A CITY LIKE BALTIMORE YOU DON'T WANT TO PUT A COMPOST HEAP IN THE CITY YOU HAVE TO WORRY ABOUT ODDTORS AND RODENTS.

WITH OUR MACHINE IT'S SEALED AND WHAT WE'VE DONE CREATED TECHNOLOGY ACCELERATES THE PROCESS.

SO WE USE HEAT, WE USE MICRO ORGANISMS IN THE MACHINE AND OUR FAMILIES PARTICIPATE AND THEY GET THE BAG YOU SEE.

THE BAG IS MADE FROM FOOD WASTE.

IT IS 100% COMPOSTABLE.

IT TELLS THEM WHAT CAN GO IN THE BAG.

WE ARE THE ONLY FACILITY THAT CAN TAKE FOOD WASTE, WE CAN TAKE PRODUCTS, WE CAN ALL ALL THESE THINGS.

AND THEN THEY BRING IT IN AND WE DUMP IT IN THE MACHINE AND 24 HOURS IT POPS OUT USABLE SOIL.

WE'VE TESTED THAT SOIL SO WE KNOW OUR SOIL MEETS COMPOST QUALITY.

>> Jeff: WHAT IS THE CAPACITY OF THE MACHINE?

AND HOW CLOSE ARE YOU TO REACHING THAT?

AND I GUESS, THE SECOND PART, WHATEVER IS COMING OUT AT THE END WHERE DOES THAT GO?

>> SO THE MACHINE WE HAVE CAN TAKE UP TO 6,000 POUNDS A DAY.

THAT IS OUR INDOOR MACHINE THAT CAN PROCESS 6,000 POUNDS DAILY.

WE HAVE AN OUTDOOR MACHINE THAT CAN PROCESS 4,000 POUNDS AND WE HAVE A COMPOST TRUCK THAT TAKES 2-4,000 POUNDS OF FOOD WASTE OUT OF THIS FACILITY.

IN TOTAL THIS FACILITY IN BALTIMORE CAN PROCESS UP TO 12,000 POUNDS OF FOOD WASTE DAILY.

WITHIN A 24-HOUR CYCLE.

WE ARE NOT CLOSE TO REACHING THAT CAPACITY.

THAT IS WHY WE'RE HOPING TO SPREAD THE WORD AND GET MORE PEOPLE COMPOSTING TRUE ALL FACILITY HERE IN BALTIMORE OR HELP US EXPAND TO SURROUNDING COMMUNITIES.

>> Jeff: SO THE DONORS OF COMPOSTABLE MATERIAL WOULD ALSO BE -- IN ADDITION TO PEOPLE AT HOME FILLING UP THE BAGS WHAT ARE THE BIG SOURCES?

I'M THINKING MAYBE LIKE A SCHOOL, A PRISON EVEN THAT WOULD HAVE AN INDUSTRIAL SCALE FOOD PREPARATION SIDE TO IT?

>> HOPEFULLY, RIGHT NOW WE ARE FOCUSED ON RESIDENTIAL.

BECAUSE OUR TECHNOLOGY IS REALLY NEW.

SO WE'RE FACING A LOT OF CHALLENGES FROM ESPECIALLY MED IN UNDERSTANDING BECAUSE OUR MODEL DOESN'T FIT INTO WHAT YOUR TYPICAL COMPOSTING INFRASTRUCTURE IS.

SO THERE'S NO LIKE DETAILED% OUTLINE FOR WHAT WE'RE DOING.

WE'RE CHALLENGING THE NORM PER SE.

SO WE'RE STILL WORKING WITH LIKE FACILITIES LIKE EPA AND MED TO DEVELOP COMPOSTING INFRASTRUCTURE BASED ON WHAT OUR CITIES ARE DOING BASED ON OUR TECHNOLOGY AND OUR MODEL.

WE ARE TESTING -- WE HAVE SMALLER COMPOST MACHINES, MACHINES THAT DO 200 POUNDS A DAY AT OFFSITE.

WE ARE TESTING ONE AT A LOCAL SCHOOL WHERE ALL THEIR FOOD WASTE FROM THE CAFETERIA GOES INTO THAT MACHINE AND THAT MACHINE TURNS IT INTO USABLE SOIL AND THE SCHOOL USES IT IN THEIR GARDEN.

SO WHAT WE'VE SEEN IS A MAJOR REDUCTION IN ORGANIC WASTE GOING INTO THEIR TRASH BINS AND THEY HAVE USEFUL SOIL GOING BACK TO IN-SCHOOL GARDENS THEY ARE TEACHING THE KIDS HOW TO COMPOST AND SAVING TRASH FROM THEIR SCHOOL.

>> Jeff: VERY COOL.

>> THAT IS THE REALLY THE LONG-TERM VISION IS TO PUT THESE MACHINES IN SCHOOLS, IN HOTELS SO THESE FACILITIES CAN WALK OUTSIDE, DROP IT RIGHT INTO THEIR MACHINE, AND THEN UTILIZE THE SOIL IN THEIR LOCAL LANDSCAPING OR GIVE IT BACK OUT TO COMMUNITY GARDENS TO HELP US REGROW FOOD.

>> Jeff: IT'S CRAZY TO THINK THE BAG YOU WERE HOLDING ON ON TV LOOKS LIKE A PLASTIC BAG COULD BE RECYCLABLE COMPOSTABLE.

YOU ARE ALSO INVOLVED WITH LIKE PLASTIC LOOKING DISPOSABLE CUTLERY, RIGHT?

>> ONE OF THE THINGS PEOPLE DON'T KNOW IS 4 MY CITY BECAUSE WE DO THE FOOD AND THE COMPOSTING THEY ONLY FOCUS ON THAT PRIMARILY THE FOOD BECAUSE THAT IS THE BIGGEST TALKING POINT.

BUT WE ARE REALLY TECHNOLOGY DRIVEN WITHIN THE ENVIRONMENT OF SUSTAINABILITY SPACE.

THE BAG WE ARE HOLDING UP THAT IS MADE FROM FOOD WASTE.

MADE FROM SUGAR CANE AND CORN STARCH FROM WHEN THEY PROCESS LIKE OILS AND SUGAR AND ALL THE STUFF.

ALL THAT WASTE WE TAKE THAT AND WE MAKE THE BIODEGRADABLE PRODUCTS WE MAKE CUTLERY ANYTHING YOU MAKETH IN PLASTIC WE CAN REPLICATE.

WE HAVE TWO PLANTS DOING THIS.

ONE IN CHINA AND ONE IN INDIA THAT WORK WITH 4 MY CITY IN DEVELOPING PRODUCTS THAT WE CAN GIVE OUT TO FAMILIES SO THAT WE CAN ELIMINATE PLASTIC WASTE.

BUT ALSO THAT WORKS WELL AND BREAKS DOWN WELL IN OUR COMPOST MACHINES.

I'M HAPPY TO SAY THAT WE JUST FILED FOR A BPI CERTIFICATION SO OUR PRODUCTS WILL HAVE THAT BPI COMPOSTABLE LOGO ON THERE.

THAT IS ANOTHER STEP WE ARE MAKING.

THESE THINGS DO COST A LOT OF MONEY.

AS A NONPROFIT, AGAIN, WE HAVE TO RAISE THIS AND IT'S HE DIFFICULT TO RAISE THIS AND GET SPONSORS TO HELP US DEVELOP THESE PROGRAMS.

THAT'S WHY GETTING WORD OUT, GETTING PEOPLE TO COME TO KNOW ABOUT 4 MY CITY HOPEFULLY CAN HELP US ADVANCE THESE STRATEGIES.

>> Jeff: OUR THANKS TO CHRIS DIPNARINE.

NOW TO THE UNVEILING OF THE STATE'S NEWEST WATERFRONT PARK.

HERE IS SUE COPPIN.

>> THEY'VE LONG BEEN WAITING FOR A FACILITY LIKE THIS IN THE COMMUNITY.

IT'S BEEN A LONG NEED IN THE COMMUNITY TO OFFER FREE STANDING RECREATION AMENITIES TO THE SURROUNDING COMMUNITIES.

>> BALTIMORE COUNTY'S NEWEST WATERFRONT PARK SPARROW'S POINT PARK IS LOCATED ON THE GROUNDS OPERATED BY BETHLEHEM STEEL.

THE PARK OPENED IN MARCH.

BOB SMITH IS THE DIRECTOR OF THE DEPARTMENT OF RECREATION AND PARKS.

>> THAT MILL WAS A HUGE ECONOMIC DRIVER FOR THE AREA IT WAS A SENSE OF COMMUNITY.

EVERYONE KNEW SOMEONE WHO WORKED AT THE POINT.

AND SO HAVING US TO BE ABLE TO PUT A PARK THAT CAN DRIVE THAT SENSE OF COMMUNITY AGAIN WAS IMPORTANT TO US AND IMPORTANT TO PAY ATTENTION TO THE HISTORY OF WHERE THIS SITE IS LOCATED.

>> THE SITE FOR THE 25 MILLION DOLLAR PROJECT WAS DONATED BY TRADEPOINT ATLANTIC THE COST COVERED BY PRIVATE COUNTY, STATE AND FEDERAL DOLLARS.

THE DESIGN INTENDED TO LINK THE PRESENT TO PARK'S PAST.

>> THE COLOR SCHEMES ARE RELATED TO THE BETHLEHEM STEEL LOGO, THE BLACK, THE RED AND THE WHITE.

WE'VE INCORPORATED THE I BEAM BOTH IN THE ENTRANCE SIGN WHEN YOU COME INTO THE PARK AS WELL AS THE I BEAM IN THE MIDDLE OF TH GYMNASIUM.

THE NAUTICAL THEMED FLAG POLE.

THE NAUTICAL THEMED PLAYGROUND FOCUSING ON THE SHIP BUILDING HISTORY AT THE MILL AND ON THE EXTERIOR OF THE BUILDING THE DYE CUTS OF THE SKYLINE OF WHAT THE MILL WOULD HAVE LOOKED LIKE AND THE SHIPYARD WOULD HAVE LOOKED LIKE.

>> AND THERE'S GUARANTEED ACCESS TO THE WATER.

>> THE PENINSULA IS ALWAYS CONNECTED TO THE WATER DOWN HERE WE MADE SURE THAT WE PROVIDED THE COMMUNITY AND THE RESIDENTS ACCESS TO THAT WE ARE ADA ACCESSIBLE KAYAK LAUNCH ON THE PIER.

CAPABILITIES TO FISH OFF OF THE PIER.

SO IT WAS IMPORTANT FOR US TO PROVIDE THAT WAY FOR THE RESIDENTS TO GET ACCESS TO THE WATER.

>> SPARROWS POINT PARK IS BALTIMORE COUNTY'S FIRST LEADERSHIP IN ENERGY AND ENVIRONMENTAL DESIGN OR LEAP PLATINUM PROJECT.

>> THE EV CHARGING STATIONS OUTSIDE, THE NATURAL PLANTINGS, THE GREEN WALL THAT WILL GROW ALONG TWO SIDES OF THE BUILDING.

THE COLLECTION OF RAIN WATER IN THE CISTERNS OUTSIDE.

FULL SOLAR ARRAY ON THE ROOF OF THE BUILDING.

ALL LEAD US TO THAT ENVIRONMENTAL BEING CONSCIOUS OF THE ENVIRONMENT.

>> ONLY ABOUT HALF OF THE SITE HAS BEEN DEVELOPED.

AND IT'S GOING TO STAY THAT WAY.

>> BEING MINDFUL WE ARE IN THE BAY AREA WE HAD TO LEAVE CERTAIN PORTION PERMEABLE SURFACE.

SO IT'S 22-ACRE SITE AND WE ARE BUILT OUT ON NINE ACRES.

THIS BUILDING IS 16,000 SQUARE FEET ONE OF OUR LARGER CENTERS WE'VE BUILT BUT WE ARE NOT GOING TO EXPAND.

>> SMITH SAYS MOVING FORWARD THEY WILL CONTINUE TO FOCUS ON WHAT BRINGS THE COMMUNITY AND THE PARK TOGETHER.

>> I THINK BEING MINDFUL OF THE CHANGE-OVER FROM AT ONE POINT WOULD HAVE BEEN A PLACE THAT MAY HAVE NEGATIVELY IMPACTED THE ENVIRONMENT, TO A PLACE THAT CELEBRATES AND ENHANCES THE ENVIRONMENT AND GIVES PEOPLE ACCESS TO THE ENVIRONMENT, I THINK IS A GREAT STORY HERE.

>> I'M SUE COPPIN FOR "STATE CIRCLE".

>> Jeff: THE BLUE CATFISH HAS BECOME A SIGNIFICANT SOURCE OF CONCERN AROUND THE CHESAPEAKE BAY.

THE SPECIES IS NOT NATIVE TO THE BAY, AND ITS ARRIVAL THREATENED FISH AND ECOSYSTEMS.

NANCY AMATA REPORTS.

>> BIGGEST I CAUGHT WAS 38 POUNDS BUT THEY GET OVER 100 POUNDS.

>> ERIC PACKARD HAS MANY A TALE TO TELL YOU ABOUT THE INVASION OF BLUE CATFISH HE FISHES 245 DAYS A YEAR.

JUST THIS YEAR WHILE TRYING TO TARGET YELLOW AND WHITE PERCH.

>> I SEE CATFISH 40 FEET EACH DIRECTION THEY ARE SITTING IN THIS HOLE THEY HAVE DISPLACED THE YELLOW PERCH AND I CAUGHT 18.

>> THEY ARE NATIVE TO SOME OF THE MIDWEST RIVERS OF THE UNITED STATES.

THEY WERE INITIALLY STOCKED TO VIRGINIA WATERS IN THE 1970s.

AND THEY'VE SINCE SPREAD THROUGHOUT THE WATERSHED.

>> HE IS THE INVASIVE FISHES PROGRAM MANAGER AT THE DEPARTMENT OF NATURAL RESOURCES.

HE SAYS BLUE CATFISH BEGAN MIGRATING INTO THE POTOMAC RIVER IN THE LATE 80s.

IN 2019 THEY WERE DISCOVERED IN THE CHESAPEAKE BAY WHERE THEY ARE NOW IN EVERY TRIBUTARY OF THE BAY.

>> THE COMMERCIAL FISHERY GROWS EVERY YEAR.

LAST YEAR 4.2 MILLION POUNDS WERE REMOVED COMMERCIALLY FROM MARYLAND WATERS IN THE POTOMAC RIVER.

>> EVEN SO THEY ARE OUTCOMPETING NATIVE FISH FOR FOOD AND HABITAT.

>> THEY PREY ON THE NATIVE FISHES AND AQUATIC RESOURCES WE KNOW AND LOVE.

THEY EAT A LOT OF BLUE CRABS AND WHITE PERCH AND STRIPED BASS.

THERE'S CONCERN THEY ARE EATING FRESH WATER MUSSELS AND THERE'S RESTORATION WORK TO RESTORE THOSE POPULATIONS.

>> WITH SO MUCH AT STAKE THE STATE SET A GOAL OF REMOVING NINE MILLION POUNDS OF BLUE CATFISH ANNUALLY.

>> WE'VE INSTITUTED PILOT PROGRAMS TO REDUCE BARRIERS TO THE COMMERCIAL FISHERY AND EXPAND THOSE MARKETS WE ARE PROMOTING INVASIVE FISHES TOURNAMENTS.

>> FOR ANGLERS IT'S OPEN SEASON ALL YEAR-ROUND WITH NO LIMIT ON THE SIZE OR NUMBER OF BLUE CATFISH YOU CAN CATCH AND REMOVE FOR FISHERMEN... >> YOU CAN'T AVOID THEM.

IF YOU ARE FISHING CAN CUT BAIT FOR STRIPED BASS YOU WILL PROBABLY CATCH CATFISH.

>> WHICH IS NOT BAD FOR SEAFOOD LOVERS.

>> IT IS A REALLY HEALTHY MEAL.

HIGH IN PROTEIN AND THE HEALTHY FAT THAT EVERYBODY KNOWS AND LOVES.

IT'S REALLY MILD FLAVORED.

SOME PEOPLE DON'T LIKE THE TASTE OF CATFISH.

THESE GUYS TASTE FOOD THIS IS A DIFFERENT FLAVOR THAN WHAT YOU ARE USED TO.

>> BON APPETITE FOR THOSE WHO WANT TO DO THEIR PART TO HELP THE CHESAPEAKE BAY.

I'M NANCY AMATA FOR "STATE CIRCLE".

>> Jeff: NOW, THEY ARE BIG IN SIZE BUT SMALL IN NUMBERS.

THE ATLANTIC STURGEON WAS FISHED TO NEAR EXTINCTION IN THE BAY NOW RESEARCHERS FROM THE SMITHSONIAN INSTITUTION HAVE BEEN LEARNING MORE ABOUT THE STURGEON'S MILLIONS OF YEARS OF HISTORY.

WE SPOKE WITH RESEARCHER, NATALIA PRZELOMSKA.

THANK YOU FOR JOINING US.

TELL US ABOUT THE STURGEON THEY HAVE BEEN AROUND FOR A WHILE?

>> HI.

YES.

THANKS SO MUCH FOR HAVING ME.

I'M GLAD TO TALK ABOUT OUR RECENT RESEARCH THAT WE PUBLISHED ON ATLANTIC STURGEON.

WHERE WE SPECIFICALLY FOCUS ON THE CHESAPEAKE BAY.

AND YEAH, INDEED IT IS A REALLY MAGNIFICENT FISH.

ICONIC SOME WOULD SAY.

IT CAN GET REALLY HUGE.

IT CAN WEIGH UP TO 800 POUNDS IT'S UNMISSABLE.

AND YEAH, THEY'VE BEEN AROUND FOR A REALLY LONG TIME.

PROBABLY AT LEAST 160 MILLION YEARS FOR THE STURGEONS AS A GROUP.

AND WHAT IS STRIKING IS HOW THEY LOOK LIKE PREHISTORIC FISH.

THEY PERHAPS MOST SIGNIFICANT ABOUT THEIR APPEARANCE IS WHAT WE CALL SCOOTS, SO THESE MODIFIED FISH SCALES THEY HAVE ALONG THEIR BODY THEY HAVE FIBERS OF THE SCOOTS WHICH LOOKS LIKE THEY HAVE AN ARMOR.

>> Jeff: IS THAT PROTECTIVE?

>> WE BELIEVE IT MIGHT BE.

>> Jeff: THEY HAVE LONGEVITY 160 MILLION YEARS IT TAKES YOU BACK TO THE DINOSAURS, RIGHT?

>> YES.

INDEED.

THAT IS FOR THE GROUP AS A WHOLE.

THE ATLANTIC STURGEON PROBABLY APPEARED A FEW MILLION YEARS AGO.

BUT SEVERAL MILLION YEARS AGO BUT THEY, YEAH THEY HAVE SOMEHOW JUST SURVIVED FOR SO LONG.

IN LIKE A FORM UNCHANGED FOR SUCH A LONGTIME, THEREFORE WE SOMETIMES REFER TO THEM AS LIVING FOSSILS, BECAUSE YOU LOOK AT THE FOSSIL RECORD FROM OVER 100 MILLION YEARS AGO, THEIR APPEARANCE HASN'T CHANGED THAT MUCH.

AND WHAT'S REALLY COOL IS THAT ALL SPECIES ARE EVOLVING AND THEY BECOME NEW SPECIES, THE PREHISTORIC STURGEON BECAME THE ATLANTIC STURGEON BUT THEY ARE EVOLVING SLOWLY AND THAT IS UNUSUAL.

AND THEY ARE RESILIENT WITHIN THEIR ENVIRONMENT IT'S ALL OF THE HUMAN CHANGED IN THE LAST 300 YEARS THAT SUDDENLY MADE SO MANY SPECIES ENDANGERED.

>> Jeff: LET'S TALK ABOUT THE HUMAN MADE CHANGE IN THE CHESAPEAKE BAY.

THERE'S RECORD OF STURGEON BEING VERY IMPORTANT 400 YEARS AGO FOR THE SURVIVAL OF THE JAMESTOWN COLONY.

AND APPARENTLY, FISHED TO NEARLY THE POINT OF OWE LIVIAN IN THE BAY.

WERE THEY SOUGHT FOR THE FLESH?

TO EAT?

OR PERHAPS FOR ROW OR CAVIAR WHICH PEOPLE ALSO EAT?

>> THE FIRST ENGLISH COLONIZERS WHO ARRIVED IN THE EARLY 1600'S, STARTED JAMESTOWN NAMED AFTER CAPTAIN JAMES SMITH THEY ARRIVED AT A BAD TIME.

THERE WAS A LOT OF DROUGHT GOING ON AND CHALLENGING RELATIONS WITH THE NATIVE INHABITANTS.

HIS LAND HAS BEEN INVADED.

SETTING UP AGRICULTURE WAS TRICKY AND THERE WAS A BAD YEAR PARTICULARLY BAD WINTER, 1609 TO 1610, KNOWN AS THE STARVING TIME.

MANY PEOPLE DIED IN THE COLONY.

AND THERE'S SOME HISTORICAL EVIDENCE THAT THE FISH THAT COME AND SPAWN STURGEON ARE COOL, THEY HAVE THEY SPEND MOST OF THEIR LIFE IN THE OCEAN AND SWIM UP THE RIVER TO SPAWN IN SPRING OR AUTUMN.

SO THE STARVING COLONY SUDDENLY SAW THIS RESOURCE WHICH THEY COULD EAT.

AT THAT POINT IT WAS PROBABLY THE STURGEON MEAT.

MAYBE ROW.

BUT REALLY BECAME AN ISSUE WAS THE DEMAND FOR ROW IN LATER CENTURIES LIKE LONG AFTER THE COLONY HAD GOTTEN OVER THE BUMPS AND SURVIVED.

ONCE THERE WAS GLOBAL DEMAND FOR CAVIAR, THAT'S WHEN THE STURGEON FISHERIES REALLY RAMPED UP PRODUCTION WHICH EVENTUALLY LED TO THE POINT AT WHICH THE FISH ALMOST DISAPPEARED.

>> Jeff: THE TWO POPULATIONS YOU MENTIONED THEY WILL LAY EGGS IN THE SPRING OR AUTUMN.

I THINK I READ THEY ARE GENETICALLY DISTINCT BUT LOOK THE SAME?

>> YES, THAT'S EXACTLY RIGHT.

SO YEAH, AND THIS IS NOT NEW RESEARCH.

THIS HAS BEEN FOUND OUT BY GROUPS THAT ARE CARRYING OUT CONSERVATION GENETIC RESEARCH SUCH AS OUR COLLABORATOR WHO DOES A LOT ON THE GROUND MONITORING CONSERVATION.

THEY DID INITIAL GENETIC WORK FIGURED OUT THAT THERE'S A GROUP WITHIN THE SAME RIVER LIKE JAMES RIVER, A GROUP THAT COMES TO SPAWN IN THE SPRING OR IN AUTUMN OR THE FALL.

AND THEY DON'T REALLY INTERMIX WHICH IS QUITE OCCUR ALBUQUERQUEIOUS.

BECAUSE THEY ARE SO SEPARATE OVER TIME THEY BECOME GENETICALLY DIFFERENT GROUPS.

AND THE NOVEL THING THAT WE SHOWED IN OUR RESEARCH WITH THE ARCHAEOLOGICAL TIME WHERE WE LOOK AT ARCHAEOLOGICAL SAMPLES AND ANALYZE THAT DNA AND COMPARE THAT DNA TO DNA FROM FISHES LIVING NOWADAYS WE CAN SEE THOSE GROUPS BECOME SO, SO DIFFERENT.

AND THAT'S THE RESULT OF A POPULATION JUST SHRINKING A LOT IN SIZE.

WHILE IT IS NOT IMMEDIATELY A NEGATIVE THING IT'S INFORMATION THAT CAN BE TAKEN FORWARD BY PEOPLE DOING CONSERVATION PLANNING LIKE FIGURING OUT HOW DIFFERENT THE GROUPS ARE AND WHAT THEY MIGHT BREED.

WHAT SORT OF STRUCTURE TO PUT IN THERE WITH THE CONSERVATION PLANNING.

>> Jeff: TELL US HOW THIS PROJECT GOT STARTED AND ON THE DNA RESEARCH, WHAT WAS THE EARLIEST SAMPLES THAT YOU WERE ABLE TO FIND?

>> THIS PROJECT WAS INITIATED BY CONSERVATION FISHERIES BIOLOGIST.

MATT, WHO CAME TO APPROACHED US AT THE NATURAL MUSEUM OF NATURAL HISTORY SO MY COLLEAGUES Dr. KISSLER AND Dr. RICK AND MYSELF AND WE WORK ON LIKE TWO DISCIPLINES, ARCHAEOLOGY AND GENETICS AND HOW WE CAN USE THE KNOWLEDGE FROM THOSE TWO AREAS TO SEE HOW BIOLOGICAL POPULATIONS THAT MIGHT BE IN TROUBLE SUCH AS STURGEON HOW THEY HAVE CHANGED OVER TIME.

AND THAT JUST GIVES QUITE A UNIQUE PERSPECTIVE HOW THAT CAN FEED INTO CONSERVATION DECISIONS.

AND IT WAS QUITE EXCITING BECAUSE THE EARLIEST MATERIAL WE WERE ABLE TO WORK WITH CAME FROM MIDDLE WOODLAND SITE.

SO THIS IS AN ACT LOGICAL SITE INHABITED BY NATIVE-AMERICANS FROM ABOUT 200 TO 900 YEARS OF THE COMMON ERA, A SIGNATURE OF THEM RELYING ON STURGEON FOR SUBSISTENCE AND WE WERE ABLE TO OBTAIN A BIT OF DNA TO LEARN ABOUT THE PAST ALONGSIDE THE JAMESTOWN ARCHAEOLOGICAL MATERIAL WE HAD THE PERMISSION TO STUDY AS WELL.

>> Jeff: OUR THANKS TO NATALIA PRZELOMSKA OF THE SMITHSONIAN INSTITUTION.

AND THANK YOU FOR WATCHING "STATE CIRCLE".

HAVE A GOOD NIGHT.

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