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X-WR-CALNAME;VALUE=TEXT:Greater Baltimore Cultural Alliance
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:STANDARD
DTSTART:20201101T020000
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
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DTSTART:20210314T020000
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BEGIN:VEVENT
UID:calendar.23203.field_fc_date.0@www.baltimoreculture.org
DTSTAMP:20260825T153200Z
ATTACH;FMTTYPE=image/jpeg:https://www.baltimoreculture.org/sites/default/fi
 les/event-image/mdhs%206.5.jpg
CATEGORIES:,,Lectures/ Workshops,History & Heritage
CREATED:20200605T183359Z
DESCRIPTION:The COVID-19 pandemic has hit the oyster industry in the Chesap
 eake Bay  region especially hard. But why? This virtual program, hosted b
 y the Maryland  Historical Society, will explore the historical, social\
 , and environmental  factors that have shaped the way seafood has been acc
 essed and perceived for  centuries.\n\nModerated by Kate Livie, Chesapeak
 e educator, writer and historian, in  conversation with special guests D
 ylan Salmon, co-owner of Dylan’s Oyster  Cellar, Scott Budden, partner 
 of Orchard Point Oyster Co., and Tim Wheeler,  associate editor and seni
 or writer at Bay Journal.
DTSTART;TZID=America/New_York:20200611T130000
DTEND;TZID=America/New_York:20200611T140000
GEO:+39.297152;-76.619158
LAST-MODIFIED:20200605T183359Z
LOCATION:The Maryland Historical Society, 201 W. Monument Street, Baltimo
 re, MD
SUMMARY:Virtual Program: Bay to Table: Rethinking Tradition
URL:https://www.mdhs.org/civicrm/event/info?reset=1&id=545&__cf_chl_jschl_t
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X-GBCA-NID:23203
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