The Chesapeake Bay once supplied half the world's oyster market. But pollution, disease and over-harvesting have nearly wiped out the population. It's a dire situation that's united former adversaries to revive the oyster ecosystem and industry.
Scientists and watermen have joined forces to plant underwater farms in the bay with a special oyster bred in a lab. Called triploid oysters, they have been selected for attributes like disease tolerance and fast growth.
Tucked between Russia and Turkey, the Republic of Georgia is renowned for great food: cheese dishes, pickles, breads and stews. This is a cuisine that you should not miss.
And on summer evenings in the capital, Tbilisi, the air is fragrant with the smells of one of Georgian cookery's highlights: grilled meat, or shashlik.
You can find good shashlik at restaurants with white tablecloths, but the very best in all Tbilisi is said to be at a roadside stop called Mtsvadi Tsalamze. It's an unassuming place with rows of wooden picnic tables in an open yard.