Blog

If the past several months have left you feeling powerless, we’ve got a good opportunity to share. The James Beard House is offering a webinar that will help you learn how to interact more with your elected officials. Since 2012, JBF's Chefs Boot Camp for Policy and Change has inspired and trained chefs around the country to mobilize in support of policy decisions that impact our food system...

If you haven’t been keeping up with the efforts of the Independent Restaurant Coaltion, they’ve continued to advocate for all of us!  Right now, they are looking for stories of independent food or beverage establishments that have closed permanently. "One in three restaurants could close permanently if we don't get the federal relief we need — and soon. We're seeing this play out in real tim...

Blue catfish (Ictalurus furcatus) were introduced to the waters of the Chesapeake Bay region in the 70’s and now pose a considerable threat to the health of the Bay’s natural ecosystems. Blue catfish are highly adaptable, eat pretty much anything (including blue crabs and other fish) and despite our efforts to control them, they are negatively impacting native species and the watermen that depe...

We don’t talk about wild Atlantic salmon here very often (if ever) since there is no commercial harvest of this fish, but we did want to share this good news (and cross our fingers) that maybe someday there will be! NOAA announced recently that the Penobscot River salmon run had “surged” for the second straight year! We have to take this number with a grain of salt – it doesn’t sound huge – ...

Tom O’Neal has been growing tomatoes for over 20 years – so he definitely knows a thing or two about getting you the tastiest tomato in Tennessee. We’re bringing in a limited amount of Tom’s heirlooms right now while they are at their summer peak – sweet, juicy, and delicious. “These tomatoes are grown for flavor,” Tom told us, “while commercialized slicing tomatoes are grown for shelflife a...