Before there were ethical questions about organic vegetables, GMOs or factory farming, American consumers were faced with the ultimate ethical consumption conflict: slavery. As we have seen with the issue of baking powder, regional and cultural adoption of foods was sometimes influenced by commitment to the abolitionist movement. While this can mean an aversion to…
A lot of the names alongside the recipes in “Maryland’s Way” are associated with the Navy. This makes sense since the Hammond-Harwood house is in Annapolis, but it is interesting to see the different families that came to this region because of the Naval Academy and ultimately became lifelong Marylanders. Frank Jack Fletcher was an…
Back when I first made Maryland Fried Chicken for my blog, I became a target of some amusing internet vitriol. The authenticity police took one look at my fried chicken leg served atop a waffle and saw heresy. Although the disdain seemed a bit over the top to me, I can understand the confusion at…
This recipe comes from a popular cookbook produced by the Maryland Seafood Marketing Authority. First produced in 1974, the book was developed with the aid of “state seafood home economist” Beverly Butler in order to “expand the role of the Chesapeake Bay seafood industry as a major contributor to the state’s economy.” At the time,…
This is the original Fastnachts aka Kinklings post but if you’re looking for a superior recipe click here. “Today is Kinkling Day and the smell of hot grease and fresh kinklings permeates many homes. Some people say that for good luck some of the kinklings must be fed to the chickens. This is done in…