From Net, Hook, and Hand to Table: A Photographic Narrative of the Chesapeake Bay's Bounty and the Faces of the Seafood Industry
Annapolis, Maryland, April 4, 2016 (Newswire.com) - With the recent interest in the traceability of food, the public has become increasingly aware of the exact details about the food on their plates — who grew it, what geographic region it hails from and how it was transported, stored and packaged. For the most part, the farm-to-table concept is limited to agriculture. When it comes to seafood; the fish, shellfish and crustaceans that are consumed on a regular basis remain, for the most part, an enigma — that is, until the publication of Jay Fleming’s first book, “Working the Water.” This book outlines the production stages of Chesapeake Bay seafood, while simultaneously entertaining the reader with idyllic photographs of an iconic part of Chesapeake Bay culture.
Jay Fleming, Annapolis-based photojournalist, anticipates that the publication of his first photographic book — expected fall 2016 — will aid in completing the picture for consumers about exactly how they are able to enjoy the luxury of fresh, local seafood. “Working the Water” is a visual narrative of the lives of those individuals whose livelihood is directly dependent upon the Chesapeake Bay — America’s largest and most productive estuary. In this collection of beautifully-curated photographs of seasoned watermen, scenic seascapes, weathered workboats and Bay bounty, Jay has created a true and complete depiction of Chesapeake Bay life. For some readers, this will be the first time that they will have complete insight into the world and people behind their seafood.
When I first started this project, I had no idea of the breadth of the subject matter and the effect that these photographs could have. I hope that in giving my readers a glimpse into the lives of the watermen, boat builders and crab pickers who are behind the seafood on their plates, that there will be an increased appreciation for the work they do; and, ultimately, an increased interest in the preservation of the Chesapeake Bay's resources.
Jay Fleming, Photographer
Fleming summarized his inspiration behind the book:
When I first started this project, I had no idea of the breadth of the subject matter and the effect that these photographs could have. I hope that in giving my readers a glimpse into the lives of the watermen, boat builders and crab pickers who are behind the seafood on their plates, that there will be an increased appreciation for the work they do; and, ultimately, an increased interest in the preservation of the Chesapeake Bay’s resources.
Organized chronologically by season, “Working the Water” illustrates a behind-the-scenes view of commercial fisheries not visible to the average seafood consumer. From underwater shots of fish in their natural habitat to images of them being harvested, and ultimately processed, Jay’s collection of photographs creates an all-encompassing vignette of the industry that is sure to evoke a newfound appreciation for seafood.
To purchase your copy of the book, visit http://www.workingthewater.com/purchase/.
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Audrey McGuirk
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audrey.mcguirk@gmail.com