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February 22, 2008

Galen Sampson of Dogwood on CNN

GalenSampson.jpg

Now this is impressive. Galen Sampson of Dogwood Restaurant in Hampden is this week's "CNN Hero" for his job training program that helps people who have been in prison, who are homeless or who are fighting addiction. Here's the link to the CNN Web site.

The piece about his program airs at the following times: On CNN USA: Saturday, 10-11 a.m. and 5-6 p.m.; On CNN Headline News: today, 1:30-2 p.m., 5-6 p.m., 8-9 p.m., 10-11 p.m.; Saturday, 1-2 a.m., 8:30-9 a.m.

(Algerina Perna/Sun photographer)

Posted by Elizabeth Large at 12:23 PM | | Comments (4)
        

Comments

Yes very impressive, especially the piece on his Kitchen Manager.

I am SO happy to hear about this! A couple of weeks ago, I wrote a post (after a weird, middle of the night brainstorm) wishing that somebody would create a Fifteen-style restaurant/program in Baltimore. One of my commenters pointed out the Dogwood program and said that Timothy Dean Bistro does something similar.

I love The Wire, but it does paint Baltimore in a rough light on a national scale. This counteracts that, both in the press and on the ground (actually addressing our social problems). I hope this program, and others like it, get all the press they deserve, so there's incentive for more restaurateurs to come on board.

Plus, it always gives me a thrill to see the Bmore food scene get some national press!

Thanks, Elizabeth! I don't watch CNN so would never have known about this story without your post.

Glad to oblige :-)

The wife and I stumbled upon the report this morning. We're big fans of their food and "double bottom line", as they so eloquently put it. I will be a little sad to see them lose their BYO status though, whenever that does happen. Judging from the BYO thread I won't be alone!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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