As the sun rises on the upper Chesapeake Bay, the waterman's work begins in a timeless dance and rhythm. Tony Conrad is not just any waterman though, he has an eye toward sustainability and is helping bring back the bay, one crab at a time. His mission is also shared by Chef Spike Gjerde, the self-described "locavore" and the region's most notable chef at Baltimore's Woodberry Kitchen. Chef Gjerde heads out on the water to get his hands into the centuries old work of pulling up and picking through crabs. In the kitchen we discover a delicious new fish: Porgy. In a wood fired oven Chef Gjerde shows us how to roast a whole fish stuffed with sumptuous Maryland Blue Crab.