Maryland Raw Milk Cheese Makers Get to Keep Their Cheesy Grins

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Dairy cows, goats and sheep will stay cheesy in Maryland under a bill presented Thursday.

After a successful five-year pilot program that enabled five dairy farms in Maryland to produce raw milk cheese from cows, goats and sheep, legislators on the Senate Finance Committee were easily in support of changing the program to be a more long-term business opportunity.

The changes to the program include allowing farms to renew their license for cheese production every year, not limiting herd size to 120 animals or fewer and making more than five cheese producer permits available.

State Senator Adelaide C. Eckardt, R-Caroline, Dorchester, Talbot and Wicomico, sponsored the bill presented Thursday, wanting support in “passing this initiative so our dairies can keep selling cheese.”

Raw milk cheese, also known as farmstead cheese, means that the milk used has not been pasteurized to kill harmful bacteria, according to the U.S. Food and Drug Association.

Under proper precautions and frequent health inspector visits, “the farmstead cheese program has proven to be successful,” said Laurie Bucher, chief of the Center for Milk and Dairy Product Safety within the state’s Department of Health and Mental Hygiene.

Holly Foster, owner of the Chapel’s Country Creamery in Easton said her cow farm would lose a quarter of its profits if changes were not made to the farmstead cheese legislation.

“We’re known for our raw milk Bay Blue — we’ve been making it for over four years now,” said Foster. “Our livelihood is on the desk of legislation today.”

Foster said the herd size limit was originally installed to decrease the chances of disease and to keep production to family-owned businesses, but also limited sheep dairy farmers’ cheese production, as sheep produce less milk than cows and goats.

“(These alterations to the original bill) will support the needed diversity in the dairy industry as the dairy industry changes,” Bucher said, including the need to use milk from different animals.

By Katelyn Newman
Capital News Service

Eating the Right Way at Easton’s Amish Country Farmer’s Market

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Keep your New Year’s resolutions at the Amish Country Farmer’s Market this January. Vendors there have healthy options to help you get and keep fit over the winter.

Salads are a natural fit for weight watching diets. Soup and Salad features a salad bar filled with fresh vegetables and fruits. Raw vegetables are the perfect sources for fiber and vitamins. The Sundried Tomato and Basil dressing is fat-free.

When the weather is cold, nothing warms you up like a bowl of soup. Many of the soups available at Soup and Salad are low fat and gluten-free. Every day there is a vegetarian soup option.Wholesome snacks, including nuts and fruits are among the offerings at Little Bulk Foods in the Market. The shop specializes in home-canned goods and sauces. Fresh ground peanut butter is made right there, so you know exactly what is in it.

Nature’s Nutrients offers a variety whole food vitamins, liquids, herbs, homeopathics, natural beauty products, and a healthy juice/smoothie bar. Consultations are offered to determine your health needs.

Make the Amish Country Farmer’s Market your destination for healthy eating in 2015. The Market is located at 101 Marlboro Rd., Easton. Hours are Thursdays 9-6, Fridays 9-7, and Saturdays 9-3. For more information go to www.amishcountryfarmersmarket.com

St. Martin’s Ministries Distributes “Good and Cheap” Cookbooks

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House Resident, Zymira Lofland (with help from her daughter) preparing a recipe from Good and Cheap: Eat Well on $4/day

A resident of Saint Martin’s House, staff and volunteer Charlotte Hawes are making a special effort to provide food pantry clients with new ways to prepare some familiar foods this week.

For Christmas some of the families who come to Saint Martin’s Ministries for emergency food received the Kickstarter project cookbook, Good and Cheap: Eat Well on $4/day by Leanne Brown. Good and Cheap started as a free PDF cookbook for people with tight budgets, especially people receiving SNAP/Food Stamp benefits. The Kickstarter project funded a print run using a “get one, give one system” and has resulted in almost 9,000 printed copies donated to people in need.

Saint Martin’s purchased copies of Good and Cheap at the non-profit discounted rate and is sharing them with clients this holiday season. Jean Austin, CEO of Saint Martin’s Ministries, said, “It is a lovely cookbook with beautiful pictures and simple, tasty recipes. Often the food we are able to provide through government sources and the food bank is very plain. Leanne’s book demonstrates how to make basic foods taste better with spices and a variety of cooking techniques. There is an emphasis on healthier approaches such as turning a can of vegetables into a spread and serving it on whole wheat toast.”

Volunteer Charlotte Hawes gives out samples and a copy of the cookbook that provides families easy nutritious recipes to make on a food stamp budget.

Volunteer Charlotte Hawes gives out samples and a copy of the cookbook that provides families easy nutritious recipes to make on a food stamp budget.

Saint Martin’s House resident Zymira Lofland who has a background in culinary arts prepared several of the recipes from the book for clients of the emergency food pantry to try. Residents of

Saint Martin’s House establish personal goals to help themselves become self-sufficient. Zymira’s goal is to establish a catering business.

Located in Ridgely, Saint Martin’s Ministries has been helping people in poverty for more than 30 years by providing access to emergency food, inexpensive clothing and household goods, and supporting families who need assistance with housing. Visit www.stmartinsministries.org for more information.

Chesapeake Culinary Center to Host Gingerbread House Contest & Workshop

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The Chesapeake Culinary Center invites you to participate in their inaugural Gingerbread House Contest. Enter your edible creations into the competition, which will be judged in three categories – Professional, Adult and Child. In addition to the contest, Chesapeake Culinary Center will also be hosting a Gingerbread House workshop on Saturday, December 13th from 10:00 am – 12:00 pm, where participants can create an edible entry for the competition.

Entries into the Gingerbread House Contest must brought to Denton’s Holiday Marketplace, located at 300 Market Street in Denton, on Friday, December 5th from 5pm – 8pm, Friday, December 12th from 5pm – 8pm, or Saturday, December 13th from 11am – 12:30pm along with entry form and $10/house entry fee. The judging will take place that day at 1:00 pm.

Prizes will be awarded to the top entries in three categories – Professional, Adult and Child. The winning Professional entry will receive $125, the top Adult entry will receive $100, and the second place Adult entry will receive $50. The prize for the top Child’s entry is $50, and second place in the Child’s category will receive $25. Prizes are sponsored by Centreville National Bank.

Gingerbread houses must be picked up from the Holiday Marketplace by 5pm on Sunday, December 14th. Participants may also choose to donate their entry to the Silent Auction to benefit the Chesapeake Culinary Center and Downtown Denton Main Street. The Silent Auction will take place on Saturday, December 13th from 2:00 pm – 7:30 pm. at the Holiday Marketplace.

In addition to the Gingerbread House Contest, the Chesapeake Culinary Center will also be hosting a Gingerbread House Workshop for all ages on December 13th from 10:00 am – 12:00 pm as part of Denton’s Miracle on Market celebration. Gingerbread, icing and candy will all be provided – just bring your creativity. The cost of the workshop is $15, and participants are welcome to enter their creations into the Gingerbread House Contest.

The cost to enter your house in the Gingerbread Competition is $10 per house, or $5 if you have taken the Gingerbread Workshop. Entry Forms for are available online at chesapeakeculinarycenter.com or downtowndenton.com. To reserve your spot in the workshop, please call 410-479-2144 or email chesapeakeculinaryctr@comcast.net by December 10th.

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The Importance of Julia Child’s Kitchen and Mirrors with St. Michaels Architect Pamela Heyne

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St. Michaels architect Pamela Heyne believes her first link to Talbot County was through her friend David Morton, son of Eastern Shore hero Rogers Morton, when they were both at Yale School of Architecture together in the late 1960s. She had fond memories of the area, but it never occurred to her that she and her husband would one day be living on Mount Misery Road. That was until they decided to adopt two girls when they were seven and nine years old.

It has now been over ten years since they made the decision to trade in the urban life of Georgetown for a rural one for the girls teen years. But that has not stopped Pam as both an architect and author.

Even with an extraordinary client list, with the likes of the late Ben Bradlee, Oberlin College, and quite a few closer to home, it is her work in relation to kitchen design and the use of mirrors in residential houses that has lead her to collaborations with Julia Child and making presentations to executives of Saint Gobain, the glass & mirror company founded by Louis XIV.

In her Spy interview, Pam talks about she learned from Julia Child, her bias in kitchen design, not only in terms of design and function, but its impact of family life and what role it plays now in the American home.

This video is approximately five minutes in length

Bistro St. Michaels Wins Oyster Stew Competition

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CBMM_OysterStewWinner2014Bistro St. Michaels Executive Chef David Hayes, center, stands behind his first place oyster stew at the Chesapeake Bay Maritime Museum’s October 25 competition at OysterFest. Standing with Hayes are CBMM volunteers Bridget and Danny Moss. Bistro St. Michaels will receive an award plaque from CBMM in honor of the distinction and the opportunity to serve the winning stew at next year’s OysterFest.

The oyster stew competition was sponsored by the Hambleton Inn Bed & Breakfast of St. Michaels.

Six restaurants competed, with 500 festival-goers taking part in blind taste tests before voting by ballot for their favorite stew. Bistro St. Michaels was served as stew ‘A’ in the tastings, with OysterFest participants voting Theo’s Steaks, Sides & Spirits of St. Michaels (stew ‘C’) as the second place winner, and third place going to Roy’s Kwik Korner of Glen Burnie, (stew ‘B’). Other participants included the High Spot Gastropub of Cambridge (stew ‘D’), The Inn at Perry Cabin by Belmond’s Stars of St. Michaels (stew “E’) and Victory Garden Café of Easton (stew ‘F’). The competition was sponsored by the Hambleton Inn Bed & Breakfast of St. Michaels.

CBMM’s next OysterFest is scheduled for October 31, 2015 in St. Michaels, Md. For more information, visit www.cbmm.org/oysterfest.

The Roadhouse Clams, Swamp Donkey Headline Oct. 25 OysterFest

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The Chesapeake Bay Maritime Museum’s October 25 OysterFest features two stages of live music, with The Roadhouse Clams, shown here, playing from the historic Tolchester Beach Bandstand, and the Annapolis-based Swamp Donkey playing from the lower deck of the Steamboat Building. Special to this year’s OysterFest will be songwriter Michael Kelly, who will debut his song, The Boatbuilder, during one of The Roadhouse Clams’ breaks. The song was written about legendary boatbuilder Bronza Parks, who built the skipjack Rosie Parks and dovetail Martha, among many other boats along the Chesapeake Bay. Photo Credit: Michael Driscoll.

OysterFest features two stages of live music, with The Roadhouse Clams, shown here, playing from the historic Tolchester Beach Bandstand, and the Annapolis-based Swamp Donkey playing from the lower deck of the Steamboat Building.

The Chesapeake’s favorite bivalve may be the star of the Chesapeake Bay Maritime Museum’s October 25 OysterFest, but the music line-up and the return of Fordham Brewing Company’s Rosie Parks Oyster Stout will provide some of this year’s highlights.

Slated to bring a feisty blend of country, roadhouse and “juke joint” music to OysterFest is the Centreville-based group The Roadhouse Clams. The Clams are known to bring the sounds of Steve Earle, The Rolling Stones, John Hiatt, Old 97’s, and the Zac Brown Band to life. They have appeared live with the Avett Brothers, Jonny Lang, Deanna Bogart, Flogging Molly, Gin Blossoms and other nationally known artists. The Clams play at OysterFest from the historic Tolchester Beach Bandstand beginning at 11 a.m. until 4 p.m.

Beginning at 10 a.m., singer-songwriter Michael Kelly will weave melodic guitar and soulful vocals into his performance from the Tolchester Beach Bandstand. Kelly will debut his song, The Boatbuilder, during one of The Roadhouse Clams’ breaks. The song was written about legendary boatbuilder Bronza Parks, who built the museum’s skipjack Rosie Parks and dovetail Martha, among many other boats along the Chesapeake Bay.

In honor of the CBMM’s skipjack Rosie Parks—which was relaunched at OysterFest 2013 after a historic, three year restoration—Fordham Brewing Co.’s Rosie Parks Oyster Stout will be served on tap during this year’s October 25 event. The stout is now available in 12-ounce six packs in regional markets, with Fordham donating proceeds from each sale to CBMM. At the festival, singer-songwriter Michael Kelly will debut The Boatbuilder, a song written about legendary boatbuilder Bronza Parks, who built the museum’s skipjack Rosie Parks and dovetail Martha, among many others along the Chesapeake Bay.

In honor of the CBMM’s skipjack Rosie Parks—which was relaunched at OysterFest 2013 after a historic, three year restoration—Fordham Brewing Co.’s Rosie Parks Oyster Stout will be served on tap during this year’s October 25 event.

Across the boardwalk along Fogg’s Cove, festival-goers can listen to the vocal harmonies and tight transitions of the Annapolis-based group, Swamp Donkey. Noted as a high energy newgrass band with a twist of rock, the group will be playing on the lower decks of the Steamboat Building from 11 a.m. to 4 p.m.

In honor of the museum’s skipjack Rosie Parks—which was relaunched at OysterFest 2013 after a three year restoration—Fordham Brewing Co.’s Rosie Parks Oyster Stout will be served on tap during the event. The stout is also available in 12-ounce six packs at select locations throughout the Maryland, Delaware, Virginia and Washington D.C. markets, with Fordham donating a portion of each sale’s proceeds to CBMM.

OysterFest admission will be taken at the museum the day of the event, and is $15 for adults, $12 for seniors and students with ID, and $6 for children between the ages of six and 17. Admission is free for CBMM members and children under six. Performances are included in the admission prices, with food, beverages and boat rides available at an additional cost. For safety reasons, festival-goers need to keep dogs at home, as leashed dogs are only permitted on museum grounds during regular operating hours. For more information about OysterFest, visit www.cbmm.org/oysterfest or call 410-745-2916.

Rabbi Hyman and Bishop Johnson to Teach “Ancient Voices, Modern Topics”

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Bishop Joel Marcus Johnson, Scossa owner-chef Giancarlo Tondin, and Rabbi Peter E. Hyman are presenting a savory seminar beginning October 22, entitled “Ancient Voices, Modern Topics.”

That irrepressible trio is at it again! Rabbi Peter E. Hyman, Scossa owner-chef Giancarlo Tondin, and Bishop Joel Marcus Johnson, are offering another savory seminar in the banquet hall of Ristorante Scossa in downtown Easton. The seminar is entitled “Ancient Voices, Modern Topics.” Scholars will dine on Tondin’s culinary delights, while learning from ancient writers with Bishop and Rabbi.

The seminar will be held on four consecutive Wednesdays, from 11:30 a.m. to 1 p.m., October 22 and 29, and November 5 and 7. Scholars also will have first dibs for the best seats on an exclusive November 19 motor coach trip to Washington, DC, for a private tour of the Freer Sackler Smithsonian Museum’s exciting new exhibition, “Unearthing Arabia: The Archaeological Adventures of Wendell Phillips.”

This will be Rabbi Hyman and Bishop Johnson’s eleventh academic course, most often in college classrooms and museums, and now four times in Ristorante Scossa. They do not teach religion classes as such, but offer courses in history and literature.

“For this course,” Bishop Johnson said, “we have chosen four modern topics, and have searched the literature to see what the ancients had to say about them. For five thousand years, the topics are surprisingly the same, whether in cuneiform from ancient Sumer and Mesopotamia, or in the Hebrew Scriptures, or the Talmud. The seminar will be full of surprises.”

The four topics are immigration, abortion & euthanasia, capital punishment, and sexual & gender identity issues.

“The bishop and I always admonish our students,” Rabbi Hyman said, “that ‘ancient’ doesn’t mean ‘stupid’ – those writers were very sophisticated thinkers. We like to think we bring out the best in them.”

A few good seats are still available for the seminar. The registration fee of $50 covers the four lectures, and scholars have the right of first refusal to register for the November 19 field trip at a separate cost. The cost of luncheon is separate from the tuition, and generally in the $13 range. To register, call Temple B’nai Israel at 410-822-0553, and ask for Nancy.

Certificates of Continuing Education Units (CEUs) are provided for clergy and other professionals.

Hyman is Rabbi of Temple B’nai Israel, and Johnson is Bishop of the Anglican Diocese of The Chesapeake. They are both longtime theological educators.

 

Food, Herbs and History of the War of 1812 Era

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Katherine Barney Moose

Katherine Barney Moose

Author, lecturer and gourmet cook Katie Barney Moose will be the speaker for the October 16 Brown Bag Lunch at the Easton Branch of the Talbot County Free Library. The program is free and open to the public.

Ms. Moose has developed a very interesting program for the War of 1812, discussing early food, herbs and history leading up to the War. Learn what was consumed during that time period, and how food was provided to the troops.

Ms. Moose is a descendant of the Clagett family of Maryland and old New England whaling families, and a member of the National Society of Colonial Dames of America. She has given lectures and cooking demonstrations on many parts of the world, including the Middle East, North Africa, the Chesapeake Bay region, the Pacific Northwest, French and British herbs, early American and Italian herbs, Latin America, Spices, Greece and Southeast Asia.

Ms. Moose has authored and co-authored many books about the Eastern Shore including Eastern Shore of Maryland: The Guidebook, Chesapeake’s Bounty and Chesapeake’s Bounty II. She is in the process of publishing an international cookbook covering every country around the world. This book will include the history of the cuisine of the countries, the dining etiquette, and recipes contributed by ambassadors, their chefs, and international friends. In addition, Ms. Moose is a consultant on international business and protocol.

This free program begins at noon and will last approximately one hour. Guests are invited to bring their lunch to eat during the program or just come to listen and learn. Coffee and sweets will be provided by the Friends of the Library, who sponsor the Brown Bag Lunch program.

Eastern Shore: The New Wine Country

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Wine Country and Eastern Shore of Maryland are yet to be synonymous phrases.

That could change as new vineyards are established across the Shore from Berlin to Rising Sun—and both new and older vineyards collect prestigious awards along the way.

Of the more than 60 wineries in Maryland—with $30 million annually in sales according to recent studies— 14 of them are part of the developing Chesapeake Wine Trail on the Eastern Shore.

Six wine trails now lace Maryland’s countryside and the Chesapeake Wine Trail on the Eastern Shore is poised to play a significant part in the new Vintage Atlantic Wine Region, along with Delaware, Pennsylvania, and southern New Jersey.

At the September 18 launch party for the new wine region, held at Harvest Ridge Winery in Marydel, Delaware, winery owner Chuck Nunan expressed his enthusiasm saying, “This is a really an exciting time for wine growing on the Eastern Shore. 55 wineries and vineyards are coming together to create tourist destinations points. We’re at the place Napa Valley was in the 60’s, and each of these wineries directly benefits their local communities. One out of 18 jobs in this country is related to tourism.”

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Lotte Bowie and her husband Walter took an early interest in Chesapeake region wineries. Connecting with the wine industry through their Loblolly Productions, a design and marketing firm in Still Pond, Maryland, they have become instrumental with branding and marketing Eastern Shore wineries and vineyards. Their online information portal, www.shorevines.com, showcases the growth and potential of vineyards and wineries on the Eastern Shore and offers detailed articles and in-depth video interviews about how to start and manage a winery.

“There are five wineries within 20 minutes of Chestertown: Crow Vineyard and Winery in Kennedyville, Salisa Winery and Clovelly Vineyards in Chestertown, Cassinelli Winery and Vineyards in Church Hill and Tilmon’s Island Winery in Sudlersville. We want locals to know about this group also because it is becoming an important part of our local economic health,” Bowie says.

Doris Mason, Executive Director of Upper Shore Regional Council, sees the Wine Trail and Chesapeake Wine County concept as a vibrant economic force. The USRC, charged with fostering economic and social development of Cecil, Kent and Queen Anne’s counties, supports the shoreVines initiative

“Not only is there an economic impact through employment, but also there are other arteries that go with supporting vineyards and wineries—restaurants, bed and breakfasts, hotels, even conversations about upcoming distilleries and breweries—that all play into networking and developing a larger tourist industry,” Mason says.

Crow Vineyard and Winery in Kennedyville.

Crow Vineyard and Winery in Kennedyville.

And the wine? People are taking notice.

Wine enthusiasts and judges are giving a hearty thumbs-up and handing out top-flight awards to Shore wineries.

Bordeleau Vineyards, near Salisbury, just won the Shore’s 1st Governor’s Cup Best in Show for their 2008 Cabernet Sauvignon Amarone and many other Eastern Shore wineries  have won accolades as well, including Crow Vineyard and Winery Best in Class for their 2012 Barbera Rosé and gold for their 2012 Vidal Blanc, and Clovelly Vineyard’s silver for their 2013 Rosé and Vidal Blanc.

So much for the “Eastern Shore can’t make quality wine theory.”

“Our wines are phenomenal and the impact on the community is immense. It’s only just begun,” Chuck Nunan said at the Harvest Ridge ceremony for the Vintage Atlantic Wine Region.

In the following video, Lotte Bowie and Doris Mason talk about wineries and vineyards, the growth of the industry on the Eastern Shore, and the bright outlook for the Eastern Shore of Maryland as… Wine Country.

 

 

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Map and Crow Vineyard photo by Lotte Bowie, loblolly.biz

Links:

Vintage Atlantic Wine Region

ShoreVines

Maryland Wine

Chesapeake Wine Country