Interview to Research Question

Mark Estabo, the manager and part owner of Higgins Restaurant branch in Ocean City, MD gave incite to the history of his company and the cultural uniqueness of the Chesapeake Bay. Mr. Estabo's grandfather crabbed around the Chesapeake Bay area mainly around Ocean City for the sense of adventure and fun. Through the early part of the 20th Century, they weren’t able to sell any crabs due to the high supply lasting until the mid 1970's. In retrospect, the locals were very fortunate to have the Chesapeake at their disposal because it provided a basic element for free, food. Local fisherman were able to catch a plethora of seafood selections from the bay including the Maryland Blue Crab and over 300 other species of fish. Father worked in a local Bar, saw the increase in people into Ocean City around the 1970’s and 1980’s. At this time, there was as change int he market due to the change in supply. Local bars and restaurants began to find it harder to catch the same quantity each day, causing a price to be added to the Maryland Blue Crab. Ocean City, MD is the next most popular destination for Chesapeake tourism. Over the years, there has been a significant increase in large hotels around that area. The connection with Ocean City, Baltimore and Annapolis is the Chesapeake Bay and its seafood. The bay has been able to provide access, distribution, and even food products. When you look at the infrastructure of these three areas, the development from the past fifty years arose primarily because of the factors of production provided by the bay. It was local business owners like Mr. Estabo that benefited from this monetization of the bay.