Tom Hall is the host of Midday
(M-F 12:00-1:00pm)
@tomhallWYPR
It’s undeniable that there is industry inside each of us. We all have a unique mix of resources, energy, production, and momentum. And when we unite? That’s when something special happens. That’s when innovation emerges, lives improve, and industries thrive.
The BMI is proud to partner with these individuals and organizations that have deep connections to our region’s oyster industry. Bringing their stories together—how oysters are produced, consumed, and recycled—shows how a community can sustain an industry and meet the culinary demand of a new generation of oyster lovers.
Hear Orchard Point Oyster Company Founder/Partner Scott Budden talk about what it is like to run a working oyster farm today, take a virtual tour of his farm, and learn how to shuck an oyster—Chesapeake style.
Hear Orchard Point Oyster Company Founder/Partner Scott Budden talk about what it is like to run a working oyster farm today, take a virtual tour of his farm, and learn how to shuck an oyster—Chesapeake style.
Learn how to make an Oyster Pan Roast with Chef Dylan Salmon at Dylan’s Oyster Cellar.
Learn how to make an Oyster Pan Roast with Chef Dylan Salmon at Dylan’s Oyster Cellar.
Chef Matt from Zeffert & Gold Catering will show you how to grill oysters on the half shell with three different sauces.
Chef Matt from Zeffert & Gold Catering will show you how to grill oysters on the half shell with three different sauces.
Chesapeake educator, writer, and historian Kate Livie will bring history alive with an action-packed tale of the Chesapeake Bay oyster wars.
Explore how a shell goes from “plate to reef” with the Oyster Recovery Partnership. Test your knowledge of oyster facts with trivia from Horn Point Laboratory (UMD).
Explore how a shell goes from “plate to reef” with the Oyster Recovery Partnership. Test your knowledge of oyster facts with trivia from Horn Point Laboratory (UMD).
Browse the BMI’s annual auction and raffles starting February 24. Silent auction bidding and raffles will open on March 1.
Please place orders through the links below to ensure that they know it’s for the event and your order doesn’t get pulled early. All orders must be placed by noon on Wed (3/3) for delivery/pick-up in time for Sat’s (3/6) event.
THE BEST WAY TO SUPPORT Dylan’s Oyster Cellar is by ordering carry-out food, oysters and drinks. We are grateful to be able to serve you safely!
The Oyster Recovery Partnership offers more than 70 shell collection sites throughout Maryland, DC and Virginia.
The Baltimore Museum of Industry is a registered 501(c)(3) nonprofit organization. Your gift(s) to the Bull & Oyster Roast Fundraiser are deductible for Federal Income Tax purposes in accordance with existing IRS regulations. Please consult your tax advisor.
Legal Name: The Baltimore Museum of Industry
Address: 1415 Key Highway, Baltimore, MD 21230
Federal Tax ID Number: 52-1205675
Baltimore Museum of Industry
1415 Key Highway
Baltimore, Maryland 21230
Click for a Google map.
FREE on-site parking for our guests.
Phone: 410.727.4808
Email: info@thebmi.org
Rates
Adult – $12
Senior [62+] – $9
Student [w ID] – $7
Youth [7-18] – $7
Child [6 & under] – Free
BMI Members – Always Free!
Museums for All Visitors – Always Free!
BMI proudly offers free admission to active duty and retired military personnel, with military ID.
Group rates available by reservation. Contact tours@thebmi.org or 410.727.4808 x117.
Hours
Open Tuesday – Sunday
10:00 a.m. – 4:00 p.m.
Closed Thanksgiving and Christmas (December 23-25)
There are many ways you can show your support for the Baltimore Museum of Industry.
In addition to cash donations, which can be pledged by check or credit card, the BMI gladly accepts gifts of stock, planned or deferred contributions, and in-kind services. To discuss giving options, please contact the Development Office at giving@thebmi.org or 410.727.4808 x129.
To learn more about donating artifacts to the collection, please visit our Artifact Donation page.
The BMI is now open by appointment. Learn about our new safety protocols and book your visit today.
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