10/30/12

A true Marylander knows a crabcake, but did you know that the crabmeat you are eating could have been imported from as far away as Asia?   Maryland Department of Natural Resources has launched a new program to make it easier to tell where your crabmeat came from, and to identify it as "true blue" Maryland crab meat.   This is important for local industry, but it is also an important part of a larger discussion on sustainable seafood. Knowing where food comes from can help us all make better decisions about what we eat, for our health and the health of our planet.

The Morning Economic Report - 10/30/12

October 30, 2012   #1108    A Primer on Venison

As a boy, I loved hearing stories about Robin Hood and his Merry Men, sitting around their Sherwood Forest campfires wolfing down platters of roast venison.   I didn't have clue what roast venison tasted like, but I figured it had to be pretty bold and savory stuff.  Decades later, I can say that I had it right.

And as Chef Jerry Pellegrino of Waterfront Kitchen knows, you can still harvest your deer with longbow and arrow, but there are easier ways of getting it.