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The Maryland Natural Resource - Summer 2016

Cover photo courtesy of the Chesapeake Bay Program

The latest edition of the Maryland Natural Resource features our state park lifeguards, takes an in-depth look at coyotes in the state, describes a community restoration project and more. Click here to read the magazine in its entirety.

Summer 2016 Features


Photo by Ink Byers

"If there is magic on this planet, it is contained in water.If there is magic on this planet, it is contained in water." – Loren Eiseley

Oyster Tacos, Chipotle Crema

Submitted by Lynne Laino; Serves 4

Smith Island Cake


1 dozen large shucked Maryland oysters
2 eggs
Abodo sauce from canned chipotles
1 teaspoon onion powder
2 boxes cornbread mix
1 teaspoon ground cumin
Oil for frying
1 cup thinly sliced cabbage
½ cup finely diced red pepper
½ cup finely diced seeded tomato
1 cup sour cream
2 tablespoons half-and-half
4 6-inch flour tortillas


Drain oysters well. Whisk eggs with teaspoon abodo sauce and onion powder. Put the dry cornbread mix in a large bowl and stir in the cumin.

Heat 2” of oil in a large frying pan over medium-high heat. Put oysters in egg mixture and gently toss. Coat oysters one at a time in cornbread mix and place in frying pan. Cook six at a time for 4-6 minutes or until golden. Drain on several layers of paper towls.

Put sour cream and half-and-half in a bowl and stir in one or two tablespoons of abodo sauce. Spoon into a plastic zip bag and cut a small hole in the corner. Heat each tortilla in a dry frying pan.

Put a bit of cabbage, pepper and tomato in the tortilla and top with three oysters, then drizzle with chipotle crema.

Serve immediately.

To submit a recipe for consideration, email

Editorial Support

Candy Thomson - Darlene Walker
Cheryl Wise   


Stephen Badger - Claudia Donegan

Rob Feldt  - Mark Hendricks

Shakira Johnson - Alan Klotz

Don O’Neill - Jamie Petrucci

Judith Scarl - Harry Spiker

Candy Thomson - Alison Woodfield