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By Donna Ellis | October 13, 2011
October is one of Mother Nature's finest moments, in theory. Cool, maybe even crisp. Occasionally, some rain. But we best remember the bright, sunny days, and the pleasant evenings, when we can enjoy both the great outdoors and the snug indoors. Indeed, October's a great month to plan an entertainment that's easy and casual, before the more formal and traditional gatherings of the holidays. There's still plenty of local produce around. And since the 10th month is also National Seafood Month, it's simple to choose something to star at your get together.
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NEWS
By John E. McIntyre and The Baltimore Sun | June 2, 2014
At Poynter today we find an item about how far a newspaper correction should go .  An editor at the Toronto Star  inserted an error into a reporter's article. The correction identified the error but not who perpetrated it, and the newspaper's ombudsman, Kathy English, has commented on the matter , suggesting that greater transparency would be appropriate.  The Star , like many newspapers, takes collective responsibility for what it publishes and does not go in for finger-pointing when it corrects errors.
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ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | April 15, 2014
Fran Klees from Dowagiac, Mich., was looking for a recipe for Polish sauerkraut and sausage that contains vinegar and sugar as well as other traditional seasonings and is made in a slow cooker. I was a little surprised that I didn't receive any responses from readers to Klees' request, but with a little research I had no trouble finding several recipes that fit the bill. I decided to test a recipe from a food blog called Foodie Smash, written by Ashlee Warzin from El Paso, Texas.
NEWS
By Jacques Kelly, The Baltimore Sun | April 18, 2014
John Ostrowski, a renowned Southeast Baltimore sausage maker who refused to sell his product to supermarkets for wider distribution, died of complications from Alzheimer's disease Wednesday at Somerford Place Assisted Living in Columbia. The Lutherville resident was 72. "As soon as you step through the front door of 524 S. Washington St., it hits you: the spicy, smoky, garlicky and altogether unmistakable smell of tradition," said a 2005 Baltimore Sun article about Mr. Ostrowski and his family business, Ostrowski's Famous Polish Sausage.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | December 19, 2013
In Baltimore's sausage world, there are two Ostrowski's. There is Ostrowski's on Washington Street, a 94-year-old Polish sausage shop that was recently purchased from the Ostrowski family by John Reusing, owner of the neighboring tavern Bad Decisions. Reusing told The Baltimore Sun that he has no intention of changing things at the Fells Point sausage works except to expand the hours in its retail operation. And then, two blocks north, there is Ostrowski of Bank Street, which has been making and selling sausages  since 1976.
NEWS
August 30, 1995
An offer by private investors to buy Parks Sausage Co. has let state economic development officials off the hook. Parks Sausage Co. was teetering near bankruptcy when it sought help from the state in July. All it got was the cold shoulder.State officials were still stinging from criticism of an earlier proposed $1.5 million bailout of Stephens Engineering Co. Critics said Gov. Parris N. Glendening was paying back political supporter Wallace O. Stephens, who owns the struggling company in Prince George's County.
NEWS
By Ross Hetrick and Ross Hetrick,Sun Staff Writer | August 24, 1995
Teetering on the edge of insolvency, the struggling Parks Sausage Co. yesterday said that it has found its rescuers: two investors with close connections to TLC Beatrice International, the nation's largest black-owned business."
FEATURES
By Desiree Vivea and Desiree Vivea,Copley News Service | March 25, 1992
Sausages of various types have been tempting our palates for centuries. They were popular at least several hundred years before the birth of Christ, and a cookbook written around A.D. 200 contains a number of sausage recipes.The popularity of sausage has continued into the modern era, and the variety of sausage available today is staggering. To walk into any good deli and inspect their wares is to be introduced to such ethnic fare as Polish kielbasa and Swedish potato sausage, a favorite in my family, especially around the holidays.
FEATURES
By Desiree Vivea and Desiree Vivea,Copley News Service | March 25, 1992
Sausages of various types have been tempting our palates for centuries. They were popular at least several hundred years before the birth of Christ, and a cookbook written around A.D. 200 contains a number of sausage recipes.The popularity of sausage has continued into the modern era, and the variety of sausage available today is staggering. To walk into any good deli and inspect their wares is to be introduced to such ethnic fare as Polish kielbasa and Swedish potato sausage, a favorite in my family, especially around the holidays.
NEWS
By Linda Gassenheimer and Linda Gassenheimer,McClatchy-Tribune | December 27, 2006
Sausage, fennel, onion and tomatoes make a robust pasta topping. I adapted the recipe here from Tom Colicchio, award-winning chef of Craft and Gramercy Tavern in New York and judge on Bravo's Top Chef. Italian turkey sausage often is seasoned with fennel seed. Also called sweet anise, fennel is a large white bulb with celerylike stems and feathery green leaves. It has a mild licorice flavor and can be eaten raw or cooked. Wine suggestion --A perfect match for this fennel-scented dish is a big rich red that has a hint of licorice itself - syrah.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | April 15, 2014
Fran Klees from Dowagiac, Mich., was looking for a recipe for Polish sauerkraut and sausage that contains vinegar and sugar as well as other traditional seasonings and is made in a slow cooker. I was a little surprised that I didn't receive any responses from readers to Klees' request, but with a little research I had no trouble finding several recipes that fit the bill. I decided to test a recipe from a food blog called Foodie Smash, written by Ashlee Warzin from El Paso, Texas.
NEWS
By Richard Gorelick, The Baltimore Sun | December 24, 2013
In Baltimore's sausage world, there are two Ostrowskis. There is Ostrowski's on Washington Street, a 94-year-old Polish sausage shop that was recently purchased from the Ostrowski family by John Reusing, owner of the neighboring tavern Bad Decisions. Two blocks north, there is Ostrowski of Bank Street, which has been making and selling sausages since 1976. If you see Ostrowski products in grocery stores, they're from Ostrowski of Bank Street. Ostrowski of Bank Street was opened in 1976 by Victor Ostrowski, whose grandfather founded the original Washington Street sausage works in 1919.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | December 19, 2013
In Baltimore's sausage world, there are two Ostrowski's. There is Ostrowski's on Washington Street, a 94-year-old Polish sausage shop that was recently purchased from the Ostrowski family by John Reusing, owner of the neighboring tavern Bad Decisions. Reusing told The Baltimore Sun that he has no intention of changing things at the Fells Point sausage works except to expand the hours in its retail operation. And then, two blocks north, there is Ostrowski of Bank Street, which has been making and selling sausages  since 1976.
NEWS
By Colin Campbell, The Baltimore Sun | December 17, 2013
Almost a century after it opened on Washington Street in Fells Point, Ostrowski's Famous Polish Sausage store has been sold. But if things go the way the new owner hopes, hardly anyone will notice the difference. John Reusing, who also owns Bad Decisions, an adjacent bar, said the 94-year-old sausage shop's reputation helped business when he opened next door. So, with the exception of extending the shop's hours, he's not planning to make any changes to the storefront or recipes.
ENTERTAINMENT
By John Thomas, For The Baltimore Sun | December 6, 2013
This recipe has the savory flavors of bratwurst, onions, garlic and parsley, and is mixed with cheese and then wrapped stromboli-style in a pizza dough. All of the preparation for this recipe is performed at home, making it a great light tailgate offering that can be ready to eat in under 10 minutes at the parking lot. Bratwurst roll 1 pack of bratwurst sausage (5 or 6 links) 14 ounce pre-made pizza dough (from the pop-can) 1/2 of a large sweet onion (diced) 5 cloves of garlic (peeled and diced)
ENTERTAINMENT
June 26, 2013
From: Brouilly, Beaujolais, France Price: $19 Serve with: Roast poultry, grilled tuna, sausage Who would have thought brats and Beaujolais would go so well together? But this elegant wine from Brouilly, one of the more exalted sub-regions within the Beaujolais district, brought a refreshing acidity to contrast with the fattiness of the sausage. This medium-weight, vibrant red wine offers penetrating raspberry flavor. Minus the sweetness, it evokes memories of Chambord liqueur, with dollops of earth and game flavors.
FEATURES
By Kit Waskom Pollard and For The Baltimore Sun | June 24, 2013
B&O American Brasserie sous chef (and native Marylander) Matt Kane spends his days off getting down and dirty in his kitchen with his 4-year old daughter Addison. Together, they cook hearty breakfasts, like this simple but delicious vegetable-heavy Denver omelet casserole. "This is a great recipe to do with kids because it allows them to get a little messy, have fun and eat well without realizing it," says Kane. Kane takes a casual approach to cooking with kids, understanding that small hands aren't able to do everything perfectly.
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | June 13, 2013
The next time I have a recipe that calls for cooking greens until they are wilted, I'm going to use twice as much as i think I need - and even mix up the greens. I used all the kale from my CSA pick-up this week to make this recipe for Sausages with Kale and White Beans, and I could have used twice as much. I should have thrown in the half bag of remaining spinach, too.  Kale, which is some sort of cousin to collard greens, I believe, is a popular CSA veggie, and yet, I can't remember ever actually choosing to cook with it before.
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