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TRAVEL
January 13, 2008
My son and I traveled to Anchorage, Alaska, to do some sightseeing and halibut fishing last May. We drove south along the Seward Highway, from Anchorage to Seward, a distance of about 125 miles, stopping frequently at pullovers to take in the views. It is almost impossible to drive this highway more than 5 miles at a time without stopping at a pullover to take in the views. Each stop was more beautiful than the last. This photo was taken at Bear Lake, which is just north of Seward. The mountain's reflection in the lake was a photo waiting to happen.
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NEWS
By ROB KASPER | May 12, 2004
ONCE the local strawberries start showing up, life starts getting better. The first strawberries have started to appear at markets on the Eastern Shore, the part of Maryland that gets warmer sooner. From May to mid-June the strawberry harvest will march west, proceeding from the sandy soils of Anne Arundel to the mountain ridges of Garrett County, producing successive weeks of sweet fruit. The quality of the strawberry crop depends, of course, on how much rain and how much hot sun we get during the tumultuous Maryland spring.
NEWS
By ROB KASPER | September 22, 2004
NAME A STRETCH of North American coastline and a dish served there and chances are good that John Shields has been there, eaten that. From fresh scallops in New England to plump shrimp on the Gulf Coast to fresh halibut in the Pacific Northwest, Shields has stuck his fork in it. For the past two years, Shields traveled the Atlantic, Pacific and Gulf coasts of the United States gathering recipes and anecdotes to put in his new cookbook, Coastal Cooking With...
ENTERTAINMENT
By Sloane Brown and Sloane Brown,SPECIAL TO THE SUN | October 2, 2003
Who says you can't go home again? For lots of folks, Peerce's Plantation was like a second home - the place to celebrate birthdays, anniversaries, graduations, bar mitzvahs, weddings. Or just to enjoy dinner out. When Peerce's closed 2 1/2 years ago, many mourned its passing. Guess what reopened this week? New owners Eric and Jackson Dott, with the help of general manager Peter Weston, have spent months renovating the old building to bring back the feeling of Peerce's glory days. Weston says they've entirely rebuilt and revamped the structure but kept the basic design the same.
NEWS
By New York Times News Service | February 7, 1994
The United States has for decades operated a fleet of specially equipped submarines whose secret work is to comb deep waters for military intelligence virtually unobtainable by any other means, experts in naval warfare say.These spy submarines are the Navy's counterpart to reconnaissance satellites, but better in some respects. They can not only examine distant objects on the ocean floor but also sometimes retrieve or manipulate them.The naval experts said objects of interest include lost ships, submarines, planes, weapons, rockets, spacecraft and nuclear warheads, as well as functioning equipment, such as other countries' undersea cables and listening devices.
NEWS
By Kate Shatzkin and Kate Shatzkin,SUN STAFF | July 21, 2004
My husband and I recently had a fabulous New York City dinner. We started with appetizers from the chef at Tribeca Grill, moved up to an entree by the director of Windows on the World and enjoyed dessert from the owner of the Comfort Diner - all without leaving our Baltimore home. Chef on a Shoestring by Andrew Friedman (Simon & Schuster Paperbacks, 2004, $12), a great cookbook now out in paperback, made it possible. Filled with more than 120 recipes from noteworthy chefs, it lets home cooks attempt dishes they might find in fancy restaurants, at a fraction of the cost.
NEWS
By Arthur Hirsch and Arthur Hirsch,SUN STAFF | September 24, 2003
At the turn of the Jewish New Year, who can resist signs of renewal, or even miracles? With the New Year beginning Friday night, imagine the sense of wonder in turning to page 26 of a new cookbook, Kosher by Design, to find a vision in green, orange and white, a triple-layer wedge of delight and delicacy that could proudly be served by the finest cake baker. But wait a minute, it's not a slice of cake. It's ... Gefilte fish? The page heading, Tricolor Gefilte Fish, appears above this picture of loveliness, a disconnect of word and image that perhaps demands translation here.
FEATURES
By Elizabeth Large | June 25, 1997
The many rewards of good nutritionEating five fruits and vegetables a day makes good health sense. The concept also won a Baltimore County student a trip to Walt Disney World. Ten-year-old Sara Kenney of White Marsh is the grand-prize winner in the Produce Partners/Five a Day National Art Competition. Her poster (above) breaks down the food equation with a banana and juice for breakfast, grapes for lunch and two vegetables with dinner.Subtropical delightNow in the stores: cherimoya, a subtropical fruit that's worth the premium price.
NEWS
By Amy Scattergood and Amy Scattergood,Los Angeles Times | September 17, 2008
In the beautiful economy of the forest - or the urban backyard garden - leaves are nature's brilliant cookware. Banana leaves can be cut down to make plates or unfurled into wrappers perfect for steaming fish on a grill. Fig trees and grapevines yield leaves the exact size for enclosing, then grilling, a cube of feta, a sardine or a mint-studded lamb meatball. Before the invention of tinfoil or grilling baskets, pragmatic cooks picked their kitchen supplies from branches and found what they needed in the trees.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | October 4, 2011
Roy Yamaguchi is back in town on Wednesday, Oct. 5 to celebrate the tenth anniversary of Roy's Baltimore. Chef Yamaguchi will be joined by Roy's Baltimore exec chef Raymond "Opie" Crooks and other chefs. The $100 evening will include wine, music and gourmet food stations executed by the James Beard Award-winning Yamaguchi, along with Crooks and other great chefs, including Rey Eugenio, the opening chef at Roy's Baltimore, Nino Germano ( Germano's ) Patrick Morrow ( Meli )
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