Pearls of wisdom about where those oysters and crabs you’re about to eat this summer come from
Marty Gary of Potomac River Fisheries Commission brings the science behind your seafood and how life in the Chesapeake Bay works.
chesapeake
It is almost time to harvest and eat the local 17-year cicadas
Todd Schuler and Nestor began with a Super Bowl conversation but it inevitably wound up coming back to food and tailgate menus. A crawfish and crab debate led down the ugly path of cicada recipes…
The best crab cakes in the world at your fingertips
When Damye Hahn of Faidley’s at Lexington Market was talking about shipping her legendary crab cakes across the country, we surprised her with a special customer. Let our head coach Brian Billick tell you about his Maryland Thanksgiving-eve tradition now shipping to the grandkids in the midwest…
Damye Hahn of Faidley’s get a crab cake surprise from Coach Billick at Lexington Market
Damye Hahn of Faidley’s get a crab cake surprise from Coach Billick at Lexington Market
EPISODE 238: Where do those delicious Faidley crab cakes come from and who picks the meat?
There are deep concerns along the Chesapeake Bay and throughout Maryland regarding a labor shortage with the folks who pick the crab meat from the crabs that local watermen pull from our waters. Learn more…
