SPORTS
By Edward Lee, The Baltimore Sun | May 12, 2013
No. 4 Stevenson can sit back Sunday and celebrate a hard-fought, come-from-behind 17-13 victory over No. 11 Washington College in Saturday night's NCAA tournament second-round contest at Mustang Stadium in Owings Mills. As much as talent and mental fortitude played a role in the team outscoring the Shoremen 6-1 in the pivotal fourth quarter, the Mustangs know they cannot afford to fall behind again when they meet No. 13 Lynchburg (14-5) - a 12-9 winner over No. 7 Roanoke - at home on Wednesday at 7 p.m. “We definitely have to jump out on them early,” sophomore midfielder Billy Burgoyne said of the Hornets.
SPORTS
By Dan Connolly and The Baltimore Sun | May 11, 2013
The Orioles bounced back from a 6-0 deficit to win, 9-6, in 10 innings Friday night against the Minnesota Twins. Among the highlights was Jim Johnson breaking Randy Myers' club record with his 35th consecutive regular-season save (dating back to last year). Here's some of the postgame chatter from the clubhouse: Johnson on his record-setting 35 th consecutive save: “I wasn't thinking about it obviously. I was just thinking about watching us chip away. I thought it was a great team win. Everybody kind of chipped in. … Good effort out of the bullpen, guys had great at-bats and we ended up pulling it out.” Johnson on whether breaking Myers consecutive saves' record means something special: “It's not really anything I'm focused on. It's great, but our ultimate goal is our team record at the end of the year and going further than that.
SPORTS
By Edward Lee, The Baltimore Sun | May 3, 2013
UMBC has enjoyed some memorable comebacks wins during Don Zimmerman's tenure. Just a couple that come to mind include a five-goal rally to edge Maryland, 8-7, on March 6, 2012 and a 5-1 fourth quarter to nip Albany, 14-13, in an America East tournament final on May 3, 2008. But the longtime coach said that the Retrievers' six-goal explosion in Thursday's 15-13 decision over Hartford in a conference tournament semifinal at Stony Brook may have been one of best he witnessed. “That was a special comeback, especially against a team like Hartford in a championship setting,” Zimmerman said Friday morning.
NEWS
Bob Ehrlich | April 15, 2013
As many of you know, I was born and raised in solidly working class Arbutus. My family's Protestantism qualified us as an anomaly; the majority of the neighborhood kids were Catholic. Most attended local Catholic schools such as Ascension, Our Lady of Victory, and St. Mark's. A majority of them went on to graduate high school at Cardinal Gibbons, Mount St. Joe, or Seton. This school experience provided parents an attractive "three-fer": religious instruction, challenging academics and excellent athletics - at a reasonable price, to boot.
NEWS
By Bob Allen, For The Baltimore Sun | April 14, 2013
A dozen inmates at the Patuxent Institution in Jessup have been working for months to help bring back the American chestnut tree, and in the process give themselves a bit of a comeback as well. This week inmates and administrators at the prison handed over 603 chestnut seedlings, grown in a greenhouse on the institute grounds, that they have raised from chestnuts to 12-inch sprouts. The seedlings were accepted by representatives from the American Chestnut Foundation, a nonprofit dedicated to restoring the tree species.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | April 10, 2013
Make room for cider and mead. In Maryland, cider was last popular in Colonial times. Mead never has been. But a new generation of mead and cider makers, with their feet planted firmly in Maryland soil, are rethinking these age-old fermented beverages and introducing them to new audiences. The meads from Orchid Cellar Winery in Middletown and the small-batch cider wines from Millstone Cellars in Monkton are showing up on the shelves of boutique wine and liquor stores. Bartenders are crafting them into cocktails at restaurants like Woodberry Kitchen and Bluegrass . Andrzej Wilk Jr. of Orchid Cellar and Kyle Sherrer of Millstone are the new agers, inspired by and committed to the attitudes about methods and sourcing that have inspired a generation of farm-to-table chefs.