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Eileen Ambrose | April 26, 2012
Wegmans announced that it will freeze the price on 62 products starting on Sunday and running through Aug. 25 th . Items include condiments, Club Pack chicken breasts and sausage, bananas, baby carrots, Wegmans Organic Spinach, Club Pack frozen salmon, Wegmans' brand pasta, orange juice, Greek yogurt, fat free ham and bread. The grocer says it will post the list of items on its website on Sunday, April 29 th . This isn't the first time the retailer has frozen prices.
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ENTERTAINMENT
by Richard Gorelick | December 4, 2012
Clementine is teaming with Boordy Vineyards for a Maryland Harvest Dinner, which will be served on Monday at the Harford Road restaurant. Designed to complement wines from Boordy Vineyard's limited quantity Landmark Series, the menu from Jill Snyder includes seared scallops with celery root cream, oyster mushrooms and a fennel and radish salad; local braised rabbit with Everona Dairy 'Piedmont' sheep's milk gnocchi, baby carrots, Brussels sprouts,...
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ENTERTAINMENT
by Richard Gorelick | December 4, 2012
Clementine is teaming with Boordy Vineyards for a Maryland Harvest Dinner, which will be served on Monday at the Harford Road restaurant. Designed to complement wines from Boordy Vineyard's limited quantity Landmark Series, the menu from Jill Snyder includes seared scallops with celery root cream, oyster mushrooms and a fennel and radish salad; local braised rabbit with Everona Dairy 'Piedmont' sheep's milk gnocchi, baby carrots, Brussels sprouts,...
BUSINESS
Eileen Ambrose | April 26, 2012
Wegmans announced that it will freeze the price on 62 products starting on Sunday and running through Aug. 25 th . Items include condiments, Club Pack chicken breasts and sausage, bananas, baby carrots, Wegmans Organic Spinach, Club Pack frozen salmon, Wegmans' brand pasta, orange juice, Greek yogurt, fat free ham and bread. The grocer says it will post the list of items on its website on Sunday, April 29 th . This isn't the first time the retailer has frozen prices.
NEWS
By Betty Rosbottom and By Betty Rosbottom,Tribune Media Services | October 24, 2004
When planning a menu for a company dinner, I usually select the main course first then think about the side dishes. But sometimes it works the other way around, and an accompaniment becomes inspiration for a meal. In a quandary over what to serve at a casual supper for friends, I was exploring my files in search of ideas when I came across a recipe for honey-glazed carrots seasoned with cumin and orange. I created the recipe last winter after tasting a similar version in Paris, but I had tucked my notes away and forgotten them.
NEWS
By Annie Linskey and Annie Linskey,Sun reporter | February 9, 2007
One nursery school class was painting. Another group was finishing a morning snack. Other children were brushing their teeth. All the while, teachers for the St. Veronica's Head Start program, which meets in a church in South Baltimore's Brooklyn neighborhood, kept smelling faint whiffs of smoke. Then somebody ran down the hall and yelled that the building was on fire. "My first thought was `Get the kids out,' " said Jena Smith, the education coordinator. Smith, who has been on the job about a week, made sure that each of the 45 toddlers in her care grabbed a winter coat before filing out of Brooklyn United Methodist Church in the 3700 block of Fourth St. and into the frigid morning air. The children, ages 3 to 5, got out before the Fire Department arrived about 10 a.m. Firefighters reported seeing heavy smoke and fire in the basement and had the blaze under control by 10:40 a.m. No injuries were reported, said Chief Kevin Cartwright, a department spokesman.
FEATURES
By Kim Pierce and Kim Pierce,Contributing Writer | July 8, 1992
Forget the steak of yesteryear, a 24-ounce slab of sizzling excess. The steak of the '90s is a different animal -- smaller, leaner and more artfully presented.It fits the more restrained role health experts advocate for beef -- and gets away from the huge, fat-loaded portions that Americans love and dietitians hate.Today's steak is an ensemble player in a medley of food that includes vegetables, grain and fruit.Today, most health organizations, from the American Heart Association to the American Dietetic Association, recommend a 3-ounce serving size for cooked beef.
NEWS
By ELIZABETH LARGE and ELIZABETH LARGE,SUN RESTAURANT CRITIC | January 14, 2001
Remomo has quite an impressive pedigree for a mall restaurant. And make no mistake about it: Remomo is a mall restaurant, designed to be a place where you can get a quick bite and then head for the Saks outlet or one of the 24 movie theaters. But it's also part of the Country Fare Group, which consists of the Milton Inn, Brass Elephant, Kings Contrivance and City Lights. Restaurant consultant Michael Dalesio, who once owned Dalesio's in Little Italy, and Randy Stahl, former chef of the Brass Elephant, are the principal partners.
ENTERTAINMENT
By Sloane Brown and Sloane Brown,SPECIAL TO THE SUN | December 2, 2004
Sure, the holiday party season is starting to hit full stride, but one of the most anticipated events isn't a party. It's this week's opening of Cindy Wolf and Tony Foreman's new restaurant, PAZO. The owners of Charleston and Petit Louis Bistro have partnered with their longtime chef, Pete Livolsi, in this hip tapas restaurant/lounge set inside a Fells Point building that served as a machine shop in the 1880s. Tony says interior designer Patrick Sutton preserved a lot of the original timber beams and columns inside, and added dark "Gotham/Batman" gray metalwork.
SPORTS
By GARY DIAMOND | February 20, 1994
More than 33,000 whitetail deer were bagged by Maryland hunters during 1993's regular firearms season, the third highest total on record. In Harford County, hunters harvested 1,024 deer, most of which were taken during the season's first few days.Although a substantial number of hunters claim they enjoy the taste of venison, you'll often hear a different story from their spouses."Sure we eat venison at our house, but it's always tough and has a gamey taste," said a woman attending the Mid-Atlantic Hunting & Fishing Show at the Maryland State Fair Grounds.
NEWS
By Annie Linskey and Annie Linskey,Sun reporter | February 9, 2007
One nursery school class was painting. Another group was finishing a morning snack. Other children were brushing their teeth. All the while, teachers for the St. Veronica's Head Start program, which meets in a church in South Baltimore's Brooklyn neighborhood, kept smelling faint whiffs of smoke. Then somebody ran down the hall and yelled that the building was on fire. "My first thought was `Get the kids out,' " said Jena Smith, the education coordinator. Smith, who has been on the job about a week, made sure that each of the 45 toddlers in her care grabbed a winter coat before filing out of Brooklyn United Methodist Church in the 3700 block of Fourth St. and into the frigid morning air. The children, ages 3 to 5, got out before the Fire Department arrived about 10 a.m. Firefighters reported seeing heavy smoke and fire in the basement and had the blaze under control by 10:40 a.m. No injuries were reported, said Chief Kevin Cartwright, a department spokesman.
ENTERTAINMENT
By Sloane Brown and Sloane Brown,SPECIAL TO THE SUN | December 2, 2004
Sure, the holiday party season is starting to hit full stride, but one of the most anticipated events isn't a party. It's this week's opening of Cindy Wolf and Tony Foreman's new restaurant, PAZO. The owners of Charleston and Petit Louis Bistro have partnered with their longtime chef, Pete Livolsi, in this hip tapas restaurant/lounge set inside a Fells Point building that served as a machine shop in the 1880s. Tony says interior designer Patrick Sutton preserved a lot of the original timber beams and columns inside, and added dark "Gotham/Batman" gray metalwork.
NEWS
By Betty Rosbottom and By Betty Rosbottom,Tribune Media Services | October 24, 2004
When planning a menu for a company dinner, I usually select the main course first then think about the side dishes. But sometimes it works the other way around, and an accompaniment becomes inspiration for a meal. In a quandary over what to serve at a casual supper for friends, I was exploring my files in search of ideas when I came across a recipe for honey-glazed carrots seasoned with cumin and orange. I created the recipe last winter after tasting a similar version in Paris, but I had tucked my notes away and forgotten them.
NEWS
By ELIZABETH LARGE and ELIZABETH LARGE,SUN RESTAURANT CRITIC | January 14, 2001
Remomo has quite an impressive pedigree for a mall restaurant. And make no mistake about it: Remomo is a mall restaurant, designed to be a place where you can get a quick bite and then head for the Saks outlet or one of the 24 movie theaters. But it's also part of the Country Fare Group, which consists of the Milton Inn, Brass Elephant, Kings Contrivance and City Lights. Restaurant consultant Michael Dalesio, who once owned Dalesio's in Little Italy, and Randy Stahl, former chef of the Brass Elephant, are the principal partners.
FEATURES
By Kim Pierce and Kim Pierce,Contributing Writer | July 8, 1992
Forget the steak of yesteryear, a 24-ounce slab of sizzling excess. The steak of the '90s is a different animal -- smaller, leaner and more artfully presented.It fits the more restrained role health experts advocate for beef -- and gets away from the huge, fat-loaded portions that Americans love and dietitians hate.Today's steak is an ensemble player in a medley of food that includes vegetables, grain and fruit.Today, most health organizations, from the American Heart Association to the American Dietetic Association, recommend a 3-ounce serving size for cooked beef.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | April 7, 1993
This menu has been planned as a solution -- or a quick fix, anyway -- for the aftermath of a holiday. A speedy stir-fry of leftover Easter ham is delicious teamed with springtime asparagus and baby carrot slivers. A dollop of creamy honey-tinged mustard sauce pulls the medley together over (possibly leftover) fluffy rice.Chunky applesauce gets added interest with some raisins that have been plumped with a little water in the microwave for two minutes and a dusting of cinnamon. For dessert, serve a purchased cake redolent of Easter's coconut.
FEATURES
By Nancy Byal and Nancy Byal,Better Homes and Gardens Magazine | November 6, 1991
For a festive side dish that your microwave oven cooks in a flash, accent a frozen vegetable mix with anise-flavored wedges of fresh fennel and toasted sesame seed. Fresh fennel looks a lot like stalks of celery and is most available in the fall. Look for fennel bulbs with fresh, bright-green tops, then use the feathery sprigs to line your serving platter. If you can't find fennel with tops, pick up some fresh dill or parsley to decorate your platter.Sesame Vegetables2 small fennel bulbs (about 6 ounces each)
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