We scoured area markets and shops to fill our carts with some of the best items around town.
We love a scavenger hunt, especially when it involves food. And that's exactly what it was like as we scurried around town, researching our local markets—from farmers' stalls and gourmet grocers to...
After taking a guided tour of Seattle’s Pike Place Market, Ridgely’s Delight resident and graphics designer Sharon Reuter had an epiphany. “Bing! The light bulb went on. I knew in my mind this was...
Holly Freishtat is on a roll. For the past few minutes, she’s been politely answering biographical questions in a nondescript conference room on the eighth floor of a downtown government building,...
Jay Caragay takes the notion of coffee geekdom to an entirely new level. The daily menu at his Hampden shop, Spro Coffee (851 W. 36th St., 410-243-1262), lists five to eight varieties of beans, each...
A new generation of brew enthusiasts reignite the city’s suds legacy.
“Beer is proof that God loves us and wants us to be happy,” reads a Ben Franklin quote stenciled in Gothic print above the long copper-top bar at Max’s Taphouse in Fells Point.
It’s 9 p.m. on a...
Chef Ned Atwater is on a roll with his successful bread, soup, and salad shops.
When Ned Atwater was growing up in the close-knit community of Catonsville, one of his favorite pastimes was going to Gilbert’s to buy oatmeal cookies, three for a nickel.
These days, the old-...
Two seasoned home cooks known as "The CardaMoms" give birth to a new cookbook inspired by their spice business.
In 2005, when Katie Luber, left, and Sara Engram, right, were launching their Maryland-based spice business, they had a conversation with a friend about their concept.
"He said to us, 'Hmm . . ....
Readers of a certain age will remember when delicious, farm-fresh milk was delivered right to your door. But that convenience eventually went the way of the 15-cent stamp. Now, South Mountain...
The quote on The Oceanaire Seafood Room’s website—“To eat an oyster is to kiss the sea on the lips”—says it all, especially as the leaves change and the temps drop. “The oysters get colder this time...
Today's farmers are no longer anonymous--in fact, they like connecting with their customers, and they'll even share their recipes.
A decade ago, the question, "Is it a good time to be a farmer?" would probably have been met with a laugh—unless you were the kind of farmer who owned 100 subdividable acres in a profitable area. The...
