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Maryland Blue Crab

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ENTERTAINMENT
by Richard Gorelick | September 2, 2012
Eat Maryland crab meat and win a prize. Throughout September, diners who eat at restaurants participating in Maryland's True Blue program can win a pair of tickets to the Mermaid's Kiss Oyster Fest, an after-hours celebration of Maryland seafood on Oct. 3 at the National Aquarium in Baltimore . Launched this spring by the Maryland Department of Natural Resources, the True Blue program allows restaurants serving DNR-verified Maryland blue...
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ENTERTAINMENT
By Wesley Case and The Baltimore Sun | August 7, 2014
  Governor Martin O'Malley, on behalf of Chesapeake Bay watermen and the True Blue program that promotes Maryland Blue Crab sustainability, accepted a donation of $10,270 from Flying Dog Brewery and Old Bay on Wednesday at the beer company's Frederick taproom.  The money, according to Flying Dog director of communications Erin Weston, comes from a portion of proceeds from sales of the Flying Dog Dead Rise beer, which is a collaboration with...
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 11, 2012
Is your Maryland crab cake true blue? Only a small number of restaurants in Maryland reliably make their crab cakes from local crabmeat, and the state does not require restaurants to identify the specific source of the meat in crab cakes. True Blue, a new  labeling and promotion initiative from The Maryland Department of Natural Resources (DNR), hopes to give restaurants that do use Maryland crabmeat a claw up on those that fill their crab cakes with inexpensive imported meat from Indonesia and Venezuela.
NEWS
May 5, 2014
The Chesapeake Bay Blue Crab is an omnivore. If a favorite food like worms, plants or baby clams is unavailable, it switches to something else. Maryland's human denizens may want to seriously consider doing that same thing. That's because the latest news regarding one of Maryland's favorite seafood delicacies isn't good. For the second straight year, the bay's crab population is in decline, with the number of female crabs - the most critical factor for future reproduction - below what biologists regard as safe to maintain the current stock.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | January 27, 2013
Michael Mina's name is familiar to Baltimore restaurant-goers from the suite of restaurants he developed for the Four Seasons Hotel Baltimore - Wit & Wisdom, Pabu and Lamill Coffee. But Mina's base of operations is in San Francisco, and the Michelin-starred chef is a hardcore 49ers fan. He'll be attending the Super Bowl in New Orleans with his sons. Mina has advice for folks throwing a Super Bowl potluck party at home. His cioppino can be made in advance, so the hosts and their guests can give their full attention to the game.
ENTERTAINMENT
By Wesley Case and The Baltimore Sun | August 7, 2014
  Governor Martin O'Malley, on behalf of Chesapeake Bay watermen and the True Blue program that promotes Maryland Blue Crab sustainability, accepted a donation of $10,270 from Flying Dog Brewery and Old Bay on Wednesday at the beer company's Frederick taproom.  The money, according to Flying Dog director of communications Erin Weston, comes from a portion of proceeds from sales of the Flying Dog Dead Rise beer, which is a collaboration with...
NEWS
By Richard Gorelick, The Baltimore Sun | June 11, 2013
Maryland Wine Week is back. The 11-day celebration of the state's wine industry begins Friday and runs through June 24. Organized by the Maryland Wineries Association, the third annual promotional event has restaurants and wine shops throughout the state offering discounts and specials in addition to a full schedule of winemaker dinners and other events featuring Maryland wine and winemakers. Johnny's (4800 Roland Ave., 410-773-0777, johnnysdownstairs.com) will spotlight a different Maryland winemaker at evening wine tastings from June 18 to 23. The free tastings, which will include light snacks, are from 5 to 6 o'clock each night.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | June 12, 2013
Maryland Wine Week is back. The 11-day celebration of the state's wine industry begins Friday and runs through June 24. Organized by the Maryland Wineries Association, the third annual promotional event has restaurants and wine shops throughout the state offering discounts and specials in addition to a full schedule of winemaker dinners and other events featuring Maryland wine. Johnny's (4800 Roland Ave., 410-773-0777, johnnysdownstairs.com) will spotlight a different Maryland winemaker at evening wine tastings from June 18 to 23. The free tastings, which will include light snacks, are from 5 to 6 o'clock each night.
NEWS
May 5, 2014
The Chesapeake Bay Blue Crab is an omnivore. If a favorite food like worms, plants or baby clams is unavailable, it switches to something else. Maryland's human denizens may want to seriously consider doing that same thing. That's because the latest news regarding one of Maryland's favorite seafood delicacies isn't good. For the second straight year, the bay's crab population is in decline, with the number of female crabs - the most critical factor for future reproduction - below what biologists regard as safe to maintain the current stock.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | March 31, 2013
April 1 is the official start to the blue crab harvest in Maryland. But don't reach for your mallet just yet. "It's not time for crabs," said Jessica Borowski, a manager at Midtown BBQ and Brew. "It's too cold out. " The crabs seem to agree. The Chesapeake Bay's water temperature hasn't risen enough for the crabs to become active - and catchable. Consumers set on Maryland crabs will see limited availability for now - and prices to match. Prices for Chesapeake Bay crabs are typically high at the start of the season, and people who want them in April will have to pay even more than usual.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | June 12, 2013
Maryland Wine Week is back. The 11-day celebration of the state's wine industry begins Friday and runs through June 24. Organized by the Maryland Wineries Association, the third annual promotional event has restaurants and wine shops throughout the state offering discounts and specials in addition to a full schedule of winemaker dinners and other events featuring Maryland wine. Johnny's (4800 Roland Ave., 410-773-0777, johnnysdownstairs.com) will spotlight a different Maryland winemaker at evening wine tastings from June 18 to 23. The free tastings, which will include light snacks, are from 5 to 6 o'clock each night.
NEWS
By Richard Gorelick, The Baltimore Sun | June 11, 2013
Maryland Wine Week is back. The 11-day celebration of the state's wine industry begins Friday and runs through June 24. Organized by the Maryland Wineries Association, the third annual promotional event has restaurants and wine shops throughout the state offering discounts and specials in addition to a full schedule of winemaker dinners and other events featuring Maryland wine and winemakers. Johnny's (4800 Roland Ave., 410-773-0777, johnnysdownstairs.com) will spotlight a different Maryland winemaker at evening wine tastings from June 18 to 23. The free tastings, which will include light snacks, are from 5 to 6 o'clock each night.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | March 31, 2013
April 1 is the official start to the blue crab harvest in Maryland. But don't reach for your mallet just yet. "It's not time for crabs," said Jessica Borowski, a manager at Midtown BBQ and Brew. "It's too cold out. " The crabs seem to agree. The Chesapeake Bay's water temperature hasn't risen enough for the crabs to become active - and catchable. Consumers set on Maryland crabs will see limited availability for now - and prices to match. Prices for Chesapeake Bay crabs are typically high at the start of the season, and people who want them in April will have to pay even more than usual.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | January 27, 2013
Michael Mina's name is familiar to Baltimore restaurant-goers from the suite of restaurants he developed for the Four Seasons Hotel Baltimore - Wit & Wisdom, Pabu and Lamill Coffee. But Mina's base of operations is in San Francisco, and the Michelin-starred chef is a hardcore 49ers fan. He'll be attending the Super Bowl in New Orleans with his sons. Mina has advice for folks throwing a Super Bowl potluck party at home. His cioppino can be made in advance, so the hosts and their guests can give their full attention to the game.
ENTERTAINMENT
by Richard Gorelick | September 2, 2012
Eat Maryland crab meat and win a prize. Throughout September, diners who eat at restaurants participating in Maryland's True Blue program can win a pair of tickets to the Mermaid's Kiss Oyster Fest, an after-hours celebration of Maryland seafood on Oct. 3 at the National Aquarium in Baltimore . Launched this spring by the Maryland Department of Natural Resources, the True Blue program allows restaurants serving DNR-verified Maryland blue...
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 11, 2012
Is your Maryland crab cake true blue? Only a small number of restaurants in Maryland reliably make their crab cakes from local crabmeat, and the state does not require restaurants to identify the specific source of the meat in crab cakes. True Blue, a new  labeling and promotion initiative from The Maryland Department of Natural Resources (DNR), hopes to give restaurants that do use Maryland crabmeat a claw up on those that fill their crab cakes with inexpensive imported meat from Indonesia and Venezuela.
SPORTS
By Candus Thomson and Candus Thomson,Sun reporter | May 1, 2008
WALDORF-- --Even after taking part in a half-century of opening days, Brooks Robinson still gobbles them up like a hard smash to third. Tomorrow night, the former player and broadcaster will experience the first pitch from a different point of view: as owner of the Southern Maryland Blue Crabs, Maryland's newest professional baseball team, and leader of "Crustacean Nation." "It's fun. It's exciting. It really is," the Orioles Hall of Famer says. Everything about the team is new, from 4,100-seat Regency Furniture Stadium with the hand-operated scoreboard to the soft blue and vibrant red uniforms to "Pinch," the fuzzy mascot who resembles a blue crab only after a couple of Natty Bohs.
FEATURES
By Tracy Sahler and By Tracy Sahler,SPECIAL TO THE SUN | September 15, 1999
CRISFIELD -- Rodney Riggin hopes he soon will be able to taste the Blue Jimmy Pillows that won him the grand prize in the 1999 Crab Cooking Contest held here recently.Less than a year ago, doctors discovered Riggin had a leaking aneurysm in his brain. Surgery saved his life, but, for now, has left him unable to smell or taste the food he makes.Riggin, 46, said he relied on memories of how food should taste, as well as the comments of family, neighbors and friends who sampled his recipes. "You know who won it for me, don't you?"
SPORTS
By Candus Thomson and Candus Thomson,Sun reporter | May 1, 2008
WALDORF-- --Even after taking part in a half-century of opening days, Brooks Robinson still gobbles them up like a hard smash to third. Tomorrow night, the former player and broadcaster will experience the first pitch from a different point of view: as owner of the Southern Maryland Blue Crabs, Maryland's newest professional baseball team, and leader of "Crustacean Nation." "It's fun. It's exciting. It really is," the Orioles Hall of Famer says. Everything about the team is new, from 4,100-seat Regency Furniture Stadium with the hand-operated scoreboard to the soft blue and vibrant red uniforms to "Pinch," the fuzzy mascot who resembles a blue crab only after a couple of Natty Bohs.
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