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May 19, 2022

The Talbot Spy

The nonprofit e-newspaper for the Talbot County Community

Food and Garden Food Notes

Tidewater Inn Brew & Oyster Brawl Returns to Easton

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The historic Tidewater Inn – a timelessly refined hotel ideally situated in the heart of downtown Easton on Maryland’s Eastern Shore – announces the official launch of ticket sales for the annual Tidewater Inn Brew & Oyster Brawl scheduled on Saturday, November 13th, 2021, from 3:00 p.m. to 6:00 p.m.

Kicking off the celebration, the Brew and Oyster Brawl will feature live music by one of the Eastern Shore’s favorite bands since 1973, Bird Dog and the Road Kings, and oysters prepared every which way will be presented – including stationed raw oysters harvested by local watermen, savory chowder, oysters flash-fried to perfection and chargrilled oysters with infused flavors like lemon parsley butter and buffalo bleu cheese. Additionally, an open beer and wine bar will offer regional, craft, domestic and imported brews, along with a selection of wines, to pair with savory oyster dishes.

With a purchase of a $100 ticket, guests will receive a commemorative pint glass and enjoy a one-of-a-kind event that reflects the famed heritage and cultural fabric of the Chesapeake Bay region.

For more information, call Tidewater Inn at (410) 822-1300 or visit https://tidewaterinn.com/brew-oyster-brawl. Tidewater Inn is located at 101 East Dover St, Easton, Md. 21601.

About Tidewater Inn

Conveniently located less than two hours from Washington D.C., Baltimore and Philadelphia — and just steps away from the famed Avalon Theatre, specialty shops, galleries and curated museums of downtown Easton, The Tidewater Inn captivates guests with its warm and inviting lobby, featuring a grand curved staircase, elegantly appointed furnishings and wood-burning fireplace, with 86 beautifully-appointed guest rooms, savory dining options at Hunters’ Tavern and more than 10,000 sq. ft. of flexible meeting and event space. For an enriched historical and elegant experience for guests, the Tidewater Inn recently purchased the Tidewater House (previously Inn at 202 Dover), a historic mansion built in 1874 and an integral part of the historic fabric of Easton. The Tidewater House provides a luxurious travel experience just a short block from the Tidewater Inn and downtown Easton. As of June 2020, the Tidewater Inn expanded to include the Terrasse Spa, a spa destination offering the finest treatments from restorative massage, rejuvenating facials and invigorating body treatments. For more information, please call (410) 822-1300 or visit www.tidewaterinn.com.

Old Wye Mill to Sell Einkorn Flour

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Einkorn bread

Old Wye Mill is now offering for sale flour made from einkorn — an ancient grain that is delicious for baking and low in gluten. The einkorn is sourced from farmer Gerry Godfrey’s Mount Zion Farm[mountzionorchard.com/einkorn]in northern Caroline County, MD and milled into flour on Old Wye Mill’s water-powered grindstones. It is available for purchase during open hours or by appointment.

Einkorn (Triticummonococcum) was first cultivated about ten thousand years ago in the Middle East, where it still grows wild. By breeding it with other plants, early farmers created our modern wheat (Triticumaestivum), which, compared to einkorn, yielded more grain; had a softer husk; and contained a highly elastic gluten.

The gluten in common wheat causes many people to experience inflammation and other symptoms. The Godfreys discovered that they could eliminate these symptoms by baking bread with einkorn, which has less gluten, and it is in a low-density form. Starting in 2019, they experimented with growing einkorn, and even created machines to remove and separate the tough hull. Now Gerry Godfrey delivers 50-pound bags of einkorn to Old Wye Mill regularly, and our Millers grind it into fine flour. Once milled, we keep it in a freezer to preserve freshness; we recommend you keep it chilled until you bake with it.

Baking with einkorn is very rewarding. The grain is small, but with a higher percentage of germ and bran – and thus offers a richer taste and more nutrients than modern wheat.

If you haven’t baked with einkorn before, try it first in biscuits, cookies, and pancakes. Bread, of course, is more dependent on gluten to produce a satisfying loaf. You can substitute a half-cup of einkorn for conventional flour to add a sweet, nutty flavor to your favorite bread. If you’re making an all-einkorn loaf, allow the dough to rest longer than you otherwise would to ensure that the moisture permeates the flour. (Einkorn flour absorbs water more slowly than conventional wheat flour.)

Here’s a recipe to try: [https://everydaydishes.com/simple-food-recipes/einkorn-dutch-oven-bread-video/]

Old Wye Mill is one of Maryland’s most remarkable places: the historic grist mill is the oldest continuously operated water-powered mill in America, and Maryland’s oldest continuously operating business.Flour from Old Wye Mill — sustainably delicious since 1682!

Old Wye Mill is located at 900 Wye Mills Road (Route 662), in Wye Mills, Maryland 21679, near the intersection of Route 662 and Route 404.

For more information, please contact the Old Wye Mill Administrator by telephone at 410-827-3850 or by email [oldwyemill@atlanticbbn.net].

LYON RUM Named Best Craft Rum Distillery 2021

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LYON RUM, the flagship spirit of Windon Distilling Company, is the 2021 Best Craft Rum Distillery in the annual USA Today 10 Best Readers’ Choice Awards, making the small-batch distillery the recipient of the coveted title for the second year in a row.

Selected by a panel of industry experts and rum aficionados, LYON RUM is the only Maryland distillery ranked among the 20 finalists, for the past five years.

“We love rum and are thrilled to be honored as the best, and perhaps most beloved, rum distillery again this year,” says Jaime Windon, founder & CEO of Windon Distilling Company.

The distillery is currently in the process of renovating and expanding to offer an enhanced visitor experience, including a new tasting room and cocktail space, so that they can continue educating and delighting visitors on the versatility and nuances of rum, or as Windon refers to it, “America’s original spirit.”

“As a small brand embarking on our ninth year, it’s quite an honor to be nominated among these other great American rums. Even more rewarding is knowing that we have the support and love from the actual people who enjoy what we make. My job is to get the rum to those people – across Maryland, in both stores and restaurants, and also now, direct to their doorstep!” noted Jessi Windon, VP of sales, and the official rum runner of LYON RUM.

In addition to supplying the state of Maryland through its own wholesale division, LYON RUM is distributed across the Mid-Atlantic and areas of the South, in a total of nine states. Through special extended legislation, the distillery will continue its popular home delivery service – free to all Maryland zip codes – through the end of 2022, as well as offer direct shipping through a third-party retailer to over 40 states.

Head distiller Brett Steigerwaldt, who has been with the company since 2016, reflects that “Winning this title two years in a row is huge! It is confirmation that people are taking notice of the exceptional rums being made by our passionate and dedicated team – and this honor helps us continue to show the world the potential for American rum.”

In 2013 LYON RUM became the first rum in decades to be distilled in Maryland, and for the last 8 years the distillery has been a leader in the industry, working to further redefine the category of new American rum and advance the legislative goals of small distillers across the country. LYON RUM // Windon Distilling Company is a proud member of the Maryland Distillers Guild, the American Craft Spirits Association, the American Distilling Institute, and the Distilled Spirits Council of the United States. Jaime Windon serves on the DISCUS Craft Advisory Council, and also leads the Maryland Distillers Guild’s Legislative Committee.

LYON RUM // Windon Distilling Company
605 S. Talbot St. #6
Saint Michaels, Maryland
www.allyouneedisrum.com

Chesapeake Harvest (a project of the EEDC) Launches New Website

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New website focused on helping growers meet their produce safety needs, from soil to sale!

Lindsay Gilmour, Chesapeake Harvest Food Safety Educator, leads an on farm produce farm safety training.

The Easton Economic Development Corporation is pleased to announce the launch of its newly updated Chesapeake Harvest website [https://chesapeakeharvest.com]. The new site highlights the work Chesapeake Harvest’s community-based produce safety educators are doing to help growers meet their produce safety needs. The site also serves as a resource hub for both growers and educators.

On the new site, users can learn more about Chesapeake Harvest’s services, including produce safety education and training, one-on-one coaching for growers, on-farm risk assessments, food safety planning, audit readiness, and our community-based produce safety train-the-trainer program. The resource hub provides a wealth of information across many produce safety topics with videos, downloadable templates, and sample documents so that growers don’t need to start from scratch.

EEDC Executive Director, Tracy Ward, is thrilled with the success of Chesapeake Harvest’s produce safety programming and the new site’s functionality. “Implementing food safety practices is important for all produce farms, no matter their size or customer base. We’re here to make sure it’s easy and affordable for growers to receive the training and resources they need to reach new markets, improve operations, and keep both farm workers and consumers safe.”

Chesapeake Harvest envisions a food system that contributes to a vibrant regional economy with enhanced food production, distribution infrastructure, food security, and the preservation of farms. We see sustainability not as a fixed point, but a pathway of continuous improvement. Chesapeake Harvest values local, clean, and diverse ingredients bursting with flavor that fuel the growth of a regional Chesapeake Cuisine, seeking out farmers who show their commitment to regenerative agricultural practices that protect the Chesapeake Bay.

Chesapeake Harvest programs, webinars, and video presentations are funded by the USDA National Institute of Food and Agriculture Food Safety Outreach Program.

Website development was a joint effort by EEDC, Local Concepts LLC, and D2D Creative.

For more information about the Easton Economic Development Corporation, please visit https://eastonedc.com/

For more information or to participate as a downtown Easton merchant in the program, please contact Easton Economic Development Corporation at info@eastonedc.com.

About Easton Economic Development Corporation:

Easton Economic Development Corporation was launched in 2013 to drive economic vitality, smart redevelopment, and business creation in the historic Town of Easton, Maryland, to foster a healthy quality of life for all generations. The EEDC works to catalyze Greater Easton’s continued prosperity as a diverse and healthy “smart town,” leading innovation where the land and water meet.

USRC and Regional Partners Announce Micro Ag Recipients

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Cecil Land Trust’s education hive

The Upper Shore Regional Council (USRC), in partnership with the Cecil County Office of Economic Development, the Kent County Economic & Tourism Development, the Queen Anne’s County Department of Economic Development, has awarded $90,000 to 32 farms across the Upper Shore through the USRC Micro Ag Grant program.

The Micro Ag Grant program helps support the development, expansion, and coordination of agricultural enterprises and initiatives along the Upper Shore region. Funded projects ranged from upgrades to equipment to improve efficiency, direct marketing support, home delivery of farm-fresh food, online sales platforms, animal health, conservation practices, and more.

Susan O’Neill, Executive Director of the USRC, says, “Supporting the growth of agribusinesses in our region is a priority for the USRC, and we want to make sure that they have every opportunity to succeed. The Micro Ag Grant helps strengthen both on-farm vitality and the economic impact on our regional rural communities.”

Grant recipients are:

  • Andover Meadow LLC
  • Betsy’s Bounty
  • Brewers Hideaway Farm
  • Cecil Land Trust
  • Centreville Farmers Market

  • Eastern Shore Permaculture Institute, Justinian Dispenza

    Chesapeake Gold Farms

  • Clara’s Farm Raised Shrimp
  • Crow Vineyard
  • David Daniels
  • Dogwood Land Dairy
  • Eastern Shore Permaculture Institute
  • Farmers Wagon
  • Flying Plow Farm
  • Galvinell Meat Co.
  • Hibulli Holding
  • Jade Farm
  • John Hickey
  • Kilby Cream
  • Long Green Farm
  • Meulenberg Enterprises
  • Milburn Orchards
  • Oksana’s Produce Farm
  • Orchard Point Oyster Co
  • Painted Sky Alpaca Farm
  • RJ Baldwin
  • Rolling Hills Ranch
  • Susky River Beverage Co.
  • Tailsman
  • Zambuto Farms

“The USRC’s Micro Ag Grant was a huge success in its first year. This grant program allows our farmers to stay up to date with consumer tastes and changing regulations. The volume of requests proves the need for a program like this and we are looking forward to another successful year in 2022,” says Maureen O’Shea Fitzgerald, the Agriculture Coordinator for Cecil County Office of Economic Development.

The USRC’s Micro Ag Grant aims to improve the regional food system by creating cohesive relationships between the economic development offices and farmers within the Upper Shore region. The micro-grant program enhances access to fresh food in the region’s rural communities while opening doors to resource-sharing and partnerships throughout the Upper Shore, ultimately helping to create a vibrant and economically sustainable rural community.

For more information about the USRC’s Micro Ag Grant, visit www.usrcmd.org/agmicrogrant. To learn more about the Cecil County Office of Economic Development, visit www.ccgov.org/government/economic-development, the Kent County, Economic & Tourism Development, visit www.kentcounty.com/business, or the Queen Anne’s County Department of Economic Development, visit www.choosequeenannes.com.

About the Upper Shore Regional Council

Since 2003, the Upper Shore Regional Council (USRC) has fostered planning and development in Cecil, Kent, and Queen Anne’s counties. USRC affords federal, state, county, and local governments a regional forum to identify issues and opportunities. USRC plans and implements programs to improve the quality of life in the Upper Shore Region of Maryland.

Josef’s Sweets & Noble Wick Candles of Easton

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Josef’s Sweets by Gregory James opened its doors June 1st and is the first solo concept for Chef Greg who is currently the Executive Chef of the Inn at Perry Cabin.

Josef’s makes epicurean cheesecakes made with the finest locally sourced ingredients. Local partners include: Chapel Country Creamery, Eastern Shore Brewing, Rise Up Coffee and Grey Wolf Whiskey. Since opening their doors Josef’s has introduced both individual, mini and whole cheesecakes. Josef’s individual cheesecakes can also be found at Graul’s Market in St. Michaels and Restaurant Scossa in Downtown Easton.

Josef’s also shares their storefront with Noble Wick Candles of Easton. Katherine Bradley, Owner/Creator of Noble Wick has a passion for creating luxury soy wax candles that are fragranced with non-toxic oils from around the globe in unique decorative vessels. Katherine has also pledged to donate 10% of the sales of all Noble Wick Candles sold this year to the Talbot Humane Society as animal welfare is a cause near and dear to her since rescuing her 2 dogs in 2020.

Both Chef Gregory and Katherine are delighted to bring their passions to life and look forward to serving the residents of Talbot County. As their businesses evolve they plan to offer private cooking and candle making classes for individuals looking to plan a special outing.

A ribbon cutting ceremony will be held on July 20th at 10:30 AM,

Josef’s Sweets & Noble Wick Candles are located at 28601 Marlboro Ave #106 and will be open Tuesday’s-Saturday’s 11am-5pm.

Waterfowl Festival Impact Study Shows Benefits of Annual Event, Community Support

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Margaret Enloe, executive director of Waterfowl Chesapeake, gave an overview of an impact study of the 2019 Waterfowl Festival to the Easton town council during its Monday night meeting.

Enloe said Waterfowl Chesapeake got a grant for infrastructure work leading up to the 50th Waterfowl Festival, which would have been held in 2020 and is now set for this fall.

“And we considered this study to be part of that infrastructure work leading up to our 50th event,” Enloe said. “Obviously, the 2020 festival was postponed. So here we are in the beginning of 2021, to talk about 2019 economic impact and cultural impact results.”

“And what’s really different about this impact report is that we’re looking at cultural feelings about our event as well,” she said. “We didn’t want to just present numbers, we wanted to know what our local residents and our visitors thought about us.

“We did this in preparation for our 50th festival,” Enloe said. “As I mentioned, we wanted to measure and analyze the full economic contribution that our organization as well as our visitors make to the community. And we wanted to understand the community’s feelings about us.

“So our total economic impact, the big number for 2019, was $2.6 million in impact that was generated from the 2019 Waterfowl Festival — that’s already been out there. I figured I might as well start with the big number, but let me explain a little bit about it.

“What’s very important to understand about this report, and actually any tourism reports that you get is the definition of a visitor,” she said. “There is a very specific definition. And it’s someone who has traveled 50 or more miles to come to an event, or who has stayed overnight.

“And in our case, we’re the primary reason they came that is the definition of a visitor. The reason this is important is we’re measuring new revenues to the county…, meaning someone that doesn’t live here, someone that’s come here and spent here.

“For us, attendees is how many people come. So we had just over 15,000 people in 2019 — 45% of those meet that visitor definition,” she said. “We had just over 8,200 people that came from within 50 miles of Easton to attend Waterfowl Festival.

“(F)estival initiated activities supported a total of 48 jobs full and part time in the county and $1.6 million in wages paid in the county. And you have to understand that those wages of course ripple out in terms of their economic impact as people buy groceries they go out themselves and spend on our businesses.”

Enloe said festival attendees spend much more on shopping than the typical visitor to Talbot County.

“They really, really shop. The average Talbot County visitors spent on retail last year was $50. Waterfall festival visitors spent more than two and a half times that when they arrive here,” she said. “Shopping is about 32% of their spending. Food and beverage is a fairly large portion of their spending as well. We are the entertainment I think in town. But if you look at restaurants and shopping, that’s more than half of visitor spending on those two categories.

“In terms of lodging, lodging is quote ‘only’ 20%. But the amount spent on lodging by visitors on waterfowl weekend represents more than half of the lodging spent in Easton for the entire month of November. So it’s very important to notice that this is sort of our year end culmination in terms of tourism.

“(V)isitors are split between day trippers and overnight guests. So remember that the definition of a visitor is if they travel more than 50 miles, or if they spend the night,” Enloe said. “So we have quite a few day trippers. We’re kind of around 40% stay one or even two nights, roughly 20% stay more than three nights, which we are really surprised to discover that. Party size is pretty close to three people.

“(O)ne of the things that I find really interesting, which is not a surprise, actually … is accommodations. Most are in a hotel or motel. We have a really high number. So we have pretty high spending on lodging in this county. And most of it, as you can see is in Easton — people do stay in the other towns in our county — but East0n is definitely the main place.

“So what do our attendees and residents think about the festival? This was really interesting to me. And I think this number, the net promoter score of 67 is to me one of the most important pieces of this pie,” she said. “If you have a net promoter score, it’s a measure of customer loyalty. It is the single most correlated satisfaction metric with profitability, but also with people returning.

“If you want to improve your event, you look at your net promoter score, and you watch and you see how it changes. So it’s an important measure to know who’s going to visit again, who’s likely going to promote your events, and a good net promoter score, a very good score, is 60. Without fail, we pretty much put the net promoter score out of the water.”

The scores included:

• Overnight guests, especially in Easton — 90

• Visitors whose primary reasons were to enjoy the cultural heritage of the Shore and because attending is a family tradition — 86

• First time visitors — 86

• Repeat visitors — 83

• Other visitors — 74

“And even our own Talbot County residents who have to put up with traffic issues and all sorts of other things for festival weekend, still give us an amazing net promoter score,” Enloe said. The score from locals was 62.

“I want to take a moment here to mention that if this is accurate, with one year of not having the festival and this incredible customer loyalty, I think we’re going to have to hold on to our seats for this November, which in my opinion, is exactly how a 50th anniversary celebration should be,” she said. “So I think we have a lot to look forward to this year.

“So 89% of attendees — so remember that’s everyone — were satisfied or extremely satisfied with the festival; 82% of residents believe that we’re very important … for celebrating and showcasing local culture; 75% of residents think the festival is very important or essential for providing recreational and educational opportunities; 83% of residents believe we are very important or essential for the local economy; (and) 81% believe we are important or essential for promoting local attractions and amenities.”

“I love the fact that 99% of the visitors plan to come back to our county again. Residents opinion 63% believe that we’re important for uniting the community towards a common goal,” Enloe said. “I love that, that was a surprise factor to me, I really was thrilled with that.

Residents also believe the festival is very important or essential to “igniting a sense of community price” (77%) and to providing opportunities for more engagement (71%).

“So wrapping up, we are a community nonprofit organization, we’re a valuable asset for county tourism and economic development. We are now in our fourth generation of guests,” Enloe said. “Please just pause for a minute and think about that. What other festival that’s community run and community supported in this country can claim that they’re on their 50th year?

“A lot of festivals have gone by the wayside,” she said. “We haven’t because our community supports us. We have 750 volunteers that come out, the countless in-kind businesses that come out, we believe we’re going to be a critical part of the recovery for 2021.”

The Waterfowl Festival will mark its 50th year during this year’s event, scheduled for Friday, Nov. 12, through Sunday, Nov. 14.

For more information about the festival, go to waterfowlfestival.org; for more information about Waterfowl Chesapeake, go to waterfowlchesapeake.org.

Chef Steve Konopelski Stars in New Baking Show on YouTube

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Chef Steve Konopelski, along with his husband and business partner Rob Griffith, have announced the launch of their new baking show “The Sweet Life of Steve” on YouTube. The show will feature favorite recipes from the couple’s bakery, Turnbridge Talbot, along with Konopelski’s trademark humor and wit. Season One will feature 10 full-length episodes plus a short holiday special covering a range of sweet and savory recipes including flourless chocolate torte, pulled pork dinner with sides, beer bread BLT, and Steve’s award-winning Pecan Pie, among others.

In addition to full-length episodes, the series will include short “Just the Tip” videos that demonstrate specific techniques used in the main episodes.

About the show, James Beard Award-winning pastry chef and cookbook author Claudia Fleming commented, “straightforward and easy-to-follow with a generous helping of charm and wit!” Steve worked under Fleming after graduating top of his class at the French Culinary Institute in New York City.

Konopelski’s first foray into televised baking took place in 2015 when he appeared on Food Network’s Holiday Baking Championship. He was a runner-up in the competition, and he gained a loyal fanbase that was drawn to his big personality and spontaneous dance moves in the kitchen, as well as his talent for baking. Konopelski went on to star in and win Food Network’s Haunted Gingerbread Showdown, and he has made appearances in other Food Network specials in recent years.

“I’m so excited about launching a YouTube channel because it allows much more interaction with fans than traditional TV,” said Konopelski. “I love that people can comment and ask questions, and I can have a direct dialogue with them.”

The couple says they’re also excited about the opportunity to promote other local brands during the show. Each episode begins with an original drink recipe featuring a local beer, wine, or spirit.

“The Sweet Life of Steve” is produced by Schoolhouse Farmhouse Studio, based in Cordova.

The first episode of The Sweet Life of Steve drops September 24th. It can be found on YouTube at bit.ly/SweetLifeOfSteve or by searching “Steve Konopelski.”

Steve Konopelski is the executive chef and co-owner of Turnbridge Talbot, a bake shop on the Eastern Shore of Maryland. Konopelski has been seen on Food Network (Season 1 winner of Haunted Gingerbread Showdown and Season 2 runner up of Holiday Baking Championship), and has had wedding cakes featured in “The Knot,” “Brides,” and “Martha Stewart.” Konopelski graduated from the Professional Division of the Royal Winnipeg Ballet, before moving his talents to Broadway. After studying the art of French Pastry at the French Culinary Institute in NY and graduating top of his class, Konopelski worked at some of the top fine dining restaurants in NY.

Centreville Farmers’ Market Hosts Live Market & Sunday Brunch September 27th

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When it comes to places that serve to connect people to each other and to their community very few places do it as well as community farmers’ markets and independent restaurants. At a farmers’ market shoppers connect their purchases to the people that produced them while restaurants serve as gathering places to break bread, to celebrate special occasions or simply to relax and catch up with friends and family. Both serve to anchor communities and create a sense of place.

This year restaurants and farmers’ markets shared another important thing in common – they’ve worked through sweeping and often dramatic operational changes due to the pandemic.

Both these special institutions will join forces on Lawyers Row in downtown Centreville on Sunday, September 27th, from noon to 3 p.m. to present the Centreville Farmers’ Market & Sunday Brunch.

This market day will be presented as an in-person market, the first one this season for the Centreville Farmers’ Market, who has been operating as an online market for pickup or delivery on Wednesdays. The online market will continue through September 30th.

Friends of the Centreville Farmers’ Market volunteers Liza Watson, and Zach Troyetsky.

“Coincidentally this special market day and brunch will take place on the final day of the inaugural statewide restaurant week. Since this may be the only live market day, we do this year we wanted it to be a special one,” says Carol D’Agostino, Centreville Main Street Manager and liaison to the market.

Shoppers will have a chance to shop socially distanced market stands and also enjoy brunch from Centreville restaurants. Farmers/producers and shoppers 5-years-old and above are required to where facemasks at all times except when seated to drink or eat.

A selection of food will be available at onsite food trucks operated by Centreville brick and mortar restaurants. Other brunch entrees will be available for online ordering by September 18th through a new website on the same platform that currently handles the market’s online market orders. Current market customers can use their same login.
Shoppers will select and prepay for an entrée, and then choose whether they want to pick up their meal at the market to take home or reserve seating in the socially distanced dining area on Lawyers Row. The dining area will also include open tables where market goers can enjoy any food or beverages they purchased at the market. An onsite volunteer will sanitize tables and chairs as they turn over.

As of 9/9/20, farmers/producers include: Arlene’s Creations of Greensboro, baked goods & sewn items; Coops & Crops of Kennedyville, eggs, and certified naturally grown vegetables; Lucky Dog Treats of Centreville; Night Kitchen Coffee of Denton, small batch locally roasted coffee and spices; Rhonda’s Beaten Biscuits of Wye Mills, traditional Eastern Shore beaten biscuits; Starr Flower Company, cut flowers, houseplants and herb plants and more; Quarter Acre Farm of Tilghman Island, certified organic vegetables, pico de gallo (special salsa) and guacamole; Where Pigs Fly of Centreville, pasture-raised chicken – whole birds as well as cuts. Participating restaurants include Commerce Street Creamery Cafe Bistro, O’Shucks Irish Pub, Sugar Doodles Sweet Shop and Yo Java Bowl.

FarmersWagon.org Lyle Pinder Making a Difference to Feed the Hungry

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Since the beginning of the pandemic shutdown and school closures in March, Chestertown and Kent County community partnerships have been meeting the critical food needs for anyone 18 and under.

The Social Action Committee for Racial Justice, with Kent County schools, businesses, farms, and aided by private donations and an army of volunteers, have created a network of meal pick-locations throughout the county.

But what about people unable or unwilling to venture out into the risky world of the pandemic?

Enter FarmersWagon.org, an online farm-to-door market and brainchild of Lyle Pinder. When the Saturday Market closed, Pinder decided to create an alternative solution for those seeking farm-fresh produce and meat.

Drawing on his expertise in marketing and a high-tech background, the recently returned Kent county native created an online market to bridge the gap. Just place an order online at FarmersWagon.org and he and his volunteers will deliver it to your residence. Abiding by suggested health guidelines, no personal contact is involved. Delivery arrangements are coordinated with the purchaser, and calls are made minutes before delivery.

According to a recent announcement by The Social Action Committee for Racial Justice (SACRJ), they will be continuing their Feed the Children and Elderly Initiative beyond the immediatecrisis by forming a new parrtnership with FarmersWagon.org beginning June 1st.

FarmersMarket.org will coordinate senior meal deliveries one day a week (delivering the former two-day delivery quantities).

They will continue to work in partnership with Sumner Hall, who has been instrumental in providing financial management and a hub for accepting donations.

The Spy took a ride with Pinder on Saturday to find out more about this unique service. Masks and all.

To find out more about FarmersWagon.org and to order, go here See also their Facebook page