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October 22, 2010

Oyster week wrapping up

harpoysterThe debut edition of Downtown Baltimore Oyster Week wraps up this weekend. I love the idea of it but wonder how important critical mass is to this kind of promotion. Take another look, though, and see what grabs you.

I got a nice note a few weeks ago from former Baltimore Sun writer Rona Kobell. She sent along this beautifully illustrated article from the Bay Journal about the potential for aquaculture in Maryland's oyster industry. This is the first of a three part series -- the first three-parter in the journal’s 110-year history. Part 2 will focus on entrepreneurs, and Part 3 will be all about -- food.

I've been meaning to post this, and now felt like right time to share it.

At left: 

 

Photo courtesy of the Chesapeake Bay Journal/Dave Harp.

 

 

 

Posted by Richard Gorelick at 11:04 AM | | Comments (3)
Categories: Oyster Week
        

Comments

Thanks, Richard, I am now subscribed to the Bay Journal- electronic edition, of course.

Thanks, restaurant visitor. And thank you, Richard, for the nod! I'd just like to remind the sandbox that the Bay Journal is free. We are an independent nonprofit that covers the waterfront, so to speak: oysters, crabs, CAFOs, water quality, etc. It's free; you can have it mailed to your home or look at it online.

Ditto FLIRV and thanks RK. We need to get more shell oysters to the midlands here in Kentucky. I would meet a barrel at the rail if possible as in the old days.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner 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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