Farmers and Food Professionals Sign-On Letter
Supporting a Moratorium on Fracking in Maryland
and the Protect Our Health and Communities Act (SB409/HB449)
We, the undersigned, are members of the Maryland food professionals community – farmers, chefs, restaurant owners, winemakers, cheesemakers, processors, brewers, cider makers, vintners, and retailers. Our livelihoods depend on pure water, healthy soil, and clean air and would be irreversibly damaged by hydraulic fracturing. We urge you to support Senate Bill 409/ House Bill 449, the Protect Our Health And Communities Act, and place a moratorium on fracking in the State of Maryland.
In states that allow fracking, leaks and spills have harmed and killed crops and livestock while sickening people that live and work nearby fracking wells. Evidence has shown that shale gas extraction by fracking is harmful to people, air, water, and soil.
Specifically, hydraulic fracturing endangers a resource critical to so many industries: groundwater. Methane, toxic fracking chemicals, and wastewater from the rigs have been shown to contaminate underground aquifers, and once this contamination occurs there is no way to mitigate or remove the toxins.
To those of us in Maryland’s food community, having access to clean water and aquifers is critical. Agriculture, fishing, restaurants, tourism, and food and beverage production make up a vital economic network in our state, and we rely on clean water and healthy soil to cultivate our local bounty and succeed in our businesses.
We, your constituents, request your aid in representing our interests before the Maryland General Assembly. Protecting our water, soil, and health is vital to continuing Maryland’s professional food community’s success.
Be our leader and pass the Protect our Health and Communities Act (SB 409/HB 449) for the state of Maryland.
Spike Gjerde, Parts and Labor, Artifact Coffee, Shoo-Fly Diner
Charlie Gjerde, Alexanders Tavern
Chris Becker, Bagby Restaurant Group
David Newman,Blue Pit BBQ
Donald William McCafferty, Atlas Restaurant Group
Dylan Salmon, Dylan’s Oyster Cellar
George Zyradkha, Fountain Farm
Jim Crebs, Tomatoes Etc.
Jinji A. Fraser, Pure Chocolate by Jinji
Joe Edwardsen, Joe Squared
Jon Zerivitz, Union Craft Brewing Co.
Lisa Duff, Oak Spring Farm
Nicholas Bailey, Grand View Farm
Timothy Robert Dyson, Doobyhan Collective
Andrea Cedro, FireFly Farms Creamery & Market
Brian Dyer, Pigtown Food For Thought
Christy Ottinger, Little Gunpower
David and Laura Alima, The Charmery
Dena Leibman, Future Harvest, Chesapeake Alliance for Sustainable Agriculture
Denzel Mitchell , Five Seeds Farm
Elisa Lane, Two Boots Farm
Emma Lise Jagoz, Moon Valley Farm, Inc.
Hana Yoder, Savage River Farm
Heinz Thomet, Next Step Produce
Hugh Sisson, Heavy Seas Beer
Jascha Owens, Butterbee Farm
Joan Norman, One Straw Farm
Jonathan B. Shaw, BaltimOrganic Farm
Katharine Dubansky, Backbone Food Farm
Kim Galbreath, Hawks Hill Creamery
Kyle Sherrer, Millstone Cellars
Laura Beth Resnick, Butterbee Farm
Lucinda Sebastion, Gardener’s Gourmet
Matthew Cedro, FireFly Farms Creamery & Market
Max Dubansky, Backbone Food Farm
Meaghan & Shane Carpenter, HEX Ferments
Myeasha Taylor, Real Food Farm
Nadine Grabania, Deep Creek Cellars Winery
Ned Atwater, Atwater’s
Opie Crooks, Woodberry Kitchen
Pamela Miller, Charlottetown Creamery
Rob Miller, Distillery Lane Ciderworks
Sam White, Cedar Rock Farm
Sarah Sohn, Young Sohn Gardens
Chad Wells, Alewife Baltimore
William Morrow, Whitmore Farm
Winstead Rouse, Big City Farms
Wolfgang Von Shroeder, Falcon Ridge Farm
John Dove, Love Dove Farms
Lisa M. Jan, Moon Shadow Cafe
Mitchell Pressman, Chesapeake Wine Company
Alison Worman, Farmer
Tyler Brown, Farmer
Ed Fountain, Farmer
David Paulk, Farmer
Wanda Reynolds, Beekeeper/Farmer