This spring, area top chefs Jesse Sandlin, Bryan Voltaggio and Jill Snyder will headline the National Aquarium’s third installment of Fresh Thoughts: A Sustainable Seafood Dining Series, which celebrates sustainable seafood choices.

On November 3rd, the National Aquarium, Baltimore will welcome nationally acclaimed American coastal cuisine chef, John Shields, to headline Fresh Thoughts: A Sustainable Seafood Dining Series that celebrates sustainable and scrumptious seafood choices. The evening’s menu will feature a variety of farmed trout recipes created by John Shields especially for this event.

In conjunction with National Public Land Day, officials from the National Aquarium led a group of 200 community volunteers in removing debris, restoring habitat for wildlife, and maintaining trails at the Fort McHenry Wetland, located within the Fort McHenry National Monument and Historic Shrine in Baltimore.

This fall, local chefs from The Dogwood, Gertrude’s and Roy’s restaurants will headline the National Aquarium’s second installment of Fresh Thoughts: A Sustainable Seafood Dining Series, which celebrates sustainable and scrumptious seafood choices.

The first-ever World Oceans Day on June 8th begins with a call to action in response to critical news about Americans’ level of knowledge and commitment to the health of the ocean. Wear Blue and Tell Two is an international campaign that encourages people to wear a blue item of clothing on June 8th and tell people two things they may not know about the ocean and two ways they can take action to improve and safeguard the health of our ocean.