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Baltimore chefs John Shields of Gertrude's Chesapeake Kitchen and Damian Mosley of Blacksauce Kitchen drop by Studio A, with Rosemary Hall on Zoom, to offer Thanksgiving Day food tips and a few of their favorite recipes.
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The head of the non-profit company that runs 6 of the city's historic public food markets reflects on their storied past and their important role in Baltimore's redevelopment.
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We’ll go On the Record with two Baltimore Banner reporters who’ve written about the perseverance of restaurateurs. How are owners coping with inflated food prices? Plus, a shared ‘staff meal’ is a chance to bond and for some chefs--a taste of home.
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School officials say they have been hit by supply chain problems and labor shortages.
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In 1906, Upton Sinclair causes an uproar when he publishes his book "The Jungle."
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What’s for dinner?! We ask Amy Langreghr, the Charm City Cook, about some favorite dining destinations … old and new. Plus, chef and historian Toni Tipton-Martin--on why preserving African American cooking success and recipes is vital to America’s culinary heritage.
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Licensed nutritionist Monica Reinagel is back with tips for sensible eating & weight management, plus WYPR's Michelle Petties on successful dieting.
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Three prominent Baltimore chefs dish out their favorite recipes for the traditional family feast, and welcome yours!
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Pumpkin, Pecan, Apple, Sweet potato ? One slice, or taste all three? Getting ready for Thanksgiving with Old Line Plate and Bramble Baking Co.