Press Room
Baltimore Magazine -- Down On The Farm, June 2008
In the tiny town of Hurlock, three young entrepreneurs grow an unusual product--Maryland's first home-grown shrimp. Click Here to read the full feature article. ...read more
Chesapeake Quarterly -- March 2008
Optimism, youth, and market savvy fuel Marvesta Shrimp Farms, a new high-tech aquaculture enterprise on Maryland's Eastern Shore. Guy Furman, a bioengineer, teamed up with friends Scott Fritze and Andrew Hanzlik, both with degrees in finance, to bank on growing shrimp. They target high-end restaurants with a penchant for sustainable, local food and add a new twist to the Bay's seafood tradition. Click Here to read the fu ...read more
Collection Magazine -- Spring 2008
Click Here to read the Collection Magazine's article "How to Build a Better Shrimp, Naturally." ...read more
Chesapeake Life Magazine -- Going Green
Chesapeake Life Magazine has noted 31 ways that you can help the Chesapeake Bay by "Going Green." Click Here to view the list and find out where Marvesta ranks. ...read more
Unique Culinary Adventures, March 2008
The proverbial "Acres of Diamonds" tale could be a metaphor for this post. All the while that I was running around to bait stores in eastern Florida or darting about San Francisco’s Chinatown in search of the freshest shrimp on the market, namely shrimp that were still alive, a better story awaited me much closer to home in Hurlock, Maryland. Notwithstanding, I’ll still take credit for any awareness that Unique Culinary Adventures raised regarding the delectability of shrimp thirty seconds after being tossed live into ...read more
edible Chesapeake, Fall, 2007
The New Chesapeake Shrimp by Kristi Bahrenburg Janzen ...read more
Chesapeake Foodie -- What to Eat, October 2007
What to eat: Marvesta Shrimp. Click Here to read the article featuring Marvesta’s fresh shrimp published by the Chesapeake Foodie. ...read more
Sneak Peek at the Menu for the James Beard Dinner, September 2007
Click Here to view the menu for the James Beard Dinner. The event features top culinarians from the greater Washington, D.C. area and will take place on October 10 at 7pm. ...read more
AP -- Old MacDonald had a shrimp, August 2007
Whether it’s peel-and-eat, deep fried, scampi or cocktail, shrimp is ever-present on the American plate. Click to hear the AP PODCAST on Marvesta Shrimp Farm’s fresh, sustainable, natural shrimp. ...read more
Washington Post-- Low-Key, on a Higher Level, July 2007
Chef Richard Hamilton and his team coach Washingtonians using Marvesta Shrimp. Click here to read the full story in the Washington Post. ...read more
Washington Post-- Marvesta Shrimp Lettuce Wraps, July 2007
To view the Marvesta Shrimp recipe published in the Washington Post click here. ...read more
The Evening Bulletin -- Wild for American Shrimp, June 2007
To read about the environmental impact of shrimp farming, as well as Marvesta click here. ...read more
Washington Post -- Food Section Feature, April 2007
As Fresh as They Get--Three Young Guys Hope to Feed an Appetite for Fresh, Sustainable Farmed Shrimp
To view the Washington Post article click here. Thank you for your patience as we attempt to bring you the full article and graphics. Please check back to see the rest of the article. In the meantime, ...read more
Chesapeake Life Magazine -- Food Issue Feb 2007
See the full article here. ...read more
McCormick to supply samples of its Old Bay Seasoning in Marvesta's online shipments and gift boxes.
McCormick will supply samples of its of its Old Bay Seasoning to Marvesta Shrimp Farms for use in their shipments of shrimp to the general public. Customers who order shrimp online or send gift boxes through Marvesta’s website www.marvesta.com will receive a 4 oz sample of one of Maryland’s time honored culinary traditions.
"Old Bay Seasoning was founded more than 60 years ago: a man names Gustav Brunn arrived in the United States from Germany with a hand-held spice grinder an ...read more
Chesapeake Business Ledger & Star Democrat, September 2006.
Three 20-something friends look to find success ...read more
Attractions Magazine, July 2006
When friends Andy Hanzlik, Guy Furman, and Scott Fritze earned their college diplomas a few years ago, they weren’t thinking about minimum wage summer jobs; they were planning for the long term. They were building the framework for a new business venture: a shrimp farm.
Fast forward a few years and many, many hard labor hours later and you have a successful, indoor shrimp farm producing plump, delicious shrimp. There are several things that set this parti ...read more