Food Friday: Pie Alert!


News flash! Run out this very minute and get your pumpkin for Thanksgiving! I have just read that there will be a national pumpkin shortage soon because of a very wet spring growing season. (I have also read that this is practically an annual event…) Libby’s will be running short, and will not ship any more cans of pumpkin goo after the early part of November, until next year’s harvest.–finance.html

Stock up now or start making other plans for Thanksgiving.

We haven’t had pumpkin pie for Thanksgiving in a very long time, because Mr. Friday isn’t fond of it. But the Pouting Princess chimed in recently to say that she likes pumpkin pie. I guess I can thank college cafeteria experiences for opening up vast avenues of food possibilities for the young. So we will have a pumpkin pie this year, as well as the traditional and festive Key Lime pie and chocolate pudding pie.

Pies are eminently versatile and are suitable for many occasions. They are perfect one-dish meals, or they can be dessert. We once knew people who did not like cake, so they would have pies to celebrate family birthdays. Very odd, indeed. How can you not like cake?

We had chicken potpie last night. It was warm and comforting after a long day in the art salt mines, banging my head against the computer screen, and walking the indefatigable dog for five and a half miles. When Mr. Friday came home there was the homey scent of baking in the air, that wasn’t redolent of wet dog and leaves and artistic angst. Putting the pie together was relaxing and enjoyable, unlike some of the nights when I can barely flip a hamburger. There is nothing quite so satisfying as crimping a little piecrust to give one a sense of purpose and accomplishment. It is not quite nirvana, but I did feel a little smug when I took the gleaming, honey-colored pie out of the oven.

In my youth my mother would bake lemon meringue pies and Key Lime pies from powdered Jell-o mixes. I was pretty sure that Key Lime pie was supposed to be Day Glo chartreuse. Travel is wonderfully educational. The Tall One was a camp counselor in the Florida Keys one summer, and we were introduced to real Key Lime pie. Which is not chartreuse, and is not covered with a fussy many-peaked meringue as prepared by my sainted mother. Key Lime pie, made with real Key Lime Juice, is sort of pale yellow (in a glaucous way), and is dressed with a smackeral of whipped cream. And it has a graham cracker crust – not flour and butter rolled out to circular perfection and crimped with a fork. What an amazing and varied world of pie experiences there is! And how tasty is nostalgia?

As there are precious little cupcakeries, there are places that specialize in pies. I fell into the Little Pie Company website yesterday.
While watching their charming little infomercial I suddenly wanted to hand toss cinnamon coated apple slices in a huge stainless steel bowl, and bake half a dozen pies. Maybe I will surprise Mr. Friday with an apple pie on Friday night, and not the customary weekly pizza pie!

Bon Appetit has suggestions for baking many savory pies, which will be my next seasonal culinary obsession. Had I not shopped already for my boring old chicken pie, I would have lingered a while longer in the produce department and picked up some leeks to bake Cock-a-Leekie Pie. Yumsters! And since I was in kitchen denial for the entire summer I had forgotten about Shepherd’s Pie! The cooler weather is going to bring out plumper people in this family, even if we are walking the dog more diligently.

Our friends at Food52 also have quite a few autumn pie ideas up their sleeves. I think the Brown Butter and Cheddar Apple Pie has more promise than the high falutin Himalayan Blackberry pie, but call me pedestrian. There certainly are enough pies to keep your enthusiasm stroked for a long autumn of pie baking. (And you can see the fancy recipe I entered in the Best Autumn Pie Contest!

One of my favorite episodes of the X-Files is Jose Chung from Outer Space, wherein Special Agent Mulder sits at the counter of a diner and peppers the server with questions, while ordering slice after slice of sweet potato pie, until he has eaten a whole pie. Skills.

“Cut my pie into four pieces, I don’t think I could eat eight.”
― Yogi Berra

Food Friday: Pumpkin Spice Latte Season


It is the beginning of the false holiday cheer imposed upon coffee drinkers by the folks at Starbucks. They have rolled out their annual Pumpkin Spice Latte season, and this year they have added actual pumpkin to the lattes! In addition to the corn syrup and cinnamon and nutmeg and milk, now you can have actual pumpkin imbued in your over-priced, warmish morning beverage.

It is also National Dessert Month! Yesterday, at the grocery store I saw Pumpkin Spice Crème Oreos! Is nothing sacred, or holy?
Heavens to Betsy!

However shall we deal with two such odd food products? We can retaliate on a small scale, and retreat to our own kitchens and bake. The Great British Baking Show on PBS has been so delightful, even though they haven’t dealt with pumpkins, as far as I have seen. So you can wander away from the bake your own creation burgeoning with Cream Pat and short crust. I am going celebrate the season with some pumpkin cupcakes.

The folks at the Slate Culture Gabfest had Dan Pashman on their podcast this week. He has a very amusing food and eating podcast called The Sporkful. He says there is no shame in buying cans of pumpkin purée. It is easier than homemade, and just as tasty. Though he is no pumpkin pie purist. He prefers to stir his mashed up pie bits into a bowl of partially melted vanilla ice cream, with an extra dusting of cinnamon. So decide to which school you belong – the hard-working and industrious, with a soupçon of dreamy traditionalist, or just a lazy damn git like the rest of us who wants a nice, warm spicy cupcake sooner rather than later?


The pure of heart read on, the rest of us can skip down.

Pumpkin Purée
3 pounds sliced pumpkin
½ cup water

Preheat the oven to 375°F and put the pumpkin chunks on a cookie sheet with sides or a big sheet cake pan – skin-side down or up – it doesn’t matter.

Pour the water in the pan. Roast for 45 minutes until fork tender.

Remove the pumpkin from skin when it is still warm. Purée in a food processor or blender until it is smooth. Store it in a container in the fridge for about a week or freeze some of it for a later use.

I am a big fan of cupcakes. They are small, sweet and finite. We don’t live in a big hipster city, so I haven’t experienced many artisanal bakeries that specialize solely in cupcakes. Cupcakes are a temptation you don’t have to resist; they are a perfect form of portion control. Plus you can enjoy delicately peeling away the fluted paper cup, and remember that it is a lifelong skill you mastered in first grade, perhaps.

Here is a family-sized recipe for pumpkin cupcakes.

Pumpkin Cupcakes with Cream Cheese Frosting
Makes 18
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt (we like crunchy Maldon salt)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin purée (but you have yours safely tucked up in the fridge!)

Preheat oven to 350°F. Line cupcake pans with paper liners; set aside. In a medium sized bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice together and set aside.

In a big bowl, whisk the sugars, butter, and eggs. Add dry ingredients, and whisk until smooth. Stir in the pumpkin purée.
Divide batter evenly among liners, I use a plastic measuring cup, either the quarter cup or the third of a cup, depending on the size of the cupcake. (Too much math for me to figure out mini cupcake measurements, though. You will need to eyeball those.) Fill them each about halfway. Bake until tops spring back when touched, or if the toothpick comes out clean, 20 to 25 minutes. Let the pan cool on a rack.

It is the taste of pumpkin pie without the holiday trappings or in-law trauma!

Cream Cheese Frosting
1/2 cup of butter (1 stick, 4 ounces), room temperature
8 ounces of Philadelphia cream cheese (1 package), room temperature
2 to 3 cups of confectioners’ sugar
1 teaspoon of vanilla – pure extract – no imitation!

Use an electric mixer and beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Then use a rubber spatula to scrape down the sides of the mixing bowl to be sure that the mixture is evenly mixed.

Beat in the vanilla. With the mixer running, slowly add in the powdered sugar. Confectioners’ sugar has cornstarch that will help thicken the frosting, as well as making it sweet. Keeping adding confectioners’ sugar until the frosting is thick enough to schmear in a satisfyingly artistic fashion across the tops of the cupcakes.

Decorate with abandon. Candy corn or sprinkles are encouraged, or the edible dragées, the silver ball bearings that Doctor Who so adores.

“We fancy men are individuals; so are pumpkins; but every pumpkin in the field goes through every point of pumpkin history”
Ralph Waldo Emerson

Baltimore Teams with Farmers to Help City Employees, Poor


It’s a rainy Thursday afternoon in the Abel Wolman Municipal Building downtown and boxes of fresh fruits and vegetables are being carted up to the conference room by a local farmer. Baltimore City employees line up, plastic and reusable bags in hand, ready to take their share of produce for the week.

The employees are curious what they will find in their boxes. This time, the farmers brought ginger, tomatoes, and peppers.

This happy exchange happens for roughly 24 weeks, the length of growing season, at numerous city buildings in Baltimore. Both the farmers and the city employees benefit. The program, called Homegrown Baltimore Employee Wellness Community Supported Agriculture (CSA), encourages city officials and employees to pre-pay for a season’s worth of fresh produce from local farmers’ markets.

The Abel Wolman Building’s site coordinators Amanda Bates and Ashley Chouinard have tried new vegetables and recipes as a result of their participation in the program – and love seeing their favorites, like tomatoes, in their boxes. They said that having the farm deliver the produce to the office helped draw in participants.

“As soon as [city employees] saw the vegetables, they wanted in, which was really nice,” Chouinard noted.

Holly Freishtat, Baltimore City’s food policy director in the Department of Planning’s Office of Sustainability, said that this program, in its second year, is a way for employees to consume more vegetables and also creates more demand for local produce.

“Baltimore City has an urban-ag plan and we want farms to be viable in the city,” Freishtat said. “This is a market opportunity for urban farmers in the future. One of the goals here is to have more urban farms on vacant lands.”

Baltimore employees who are members of their professional society called MAPS, the Managerial and Professional Society, are eligible to participate in the organization’s wellness program, which reimburses members for healthy actions, such as join a gym, or healthy food purchases, like the local vegetables. Because of its success, this urban farm program has become a regular part of the wellness program for the 2016-2017 fiscal year, said Freishtat.

Freishtat also noted that Baltimore is the first city to use a community-supported agriculture program as a wellness incentive for its employees.

The employees get their vegetables this year from One Straw Farm, located in White Hall, Md.,and Real Food Farms, located right in of Baltimore.

Each week the employees receive their boxes of food at their offices and are able to take their vegetables home. This year distributions began in late May and are expected to run into November.

The program operates under Mayor Stephanie Rawlings-Blake’s Vacants to Value Initiative, which aims to redevelop underused property, increase community amenities, and attract businesses.

The participating farms said they already feel the benefits of participating in the city’s employee wellness program.

“This is the first year doing the city (agriculture) program. It’s been fantastic,” said Bryan Alexander, a farmer at Real Food Farms. “It’s been great for us because it’s a centralized drop-off point for us and takes a good bit of marketing of CSA off our hands.”

Alexander said that their overall program has increased in size by one-third this year and credited the city’s community-supported agriculture program for that growth. Alexander also noted that while Real Food Farms is a member of Civic Works, a non-profit organization, the farm finds it valuable to have the funds upfront at the start of the season.

City employees can either subscribe for a full share of produce at a one-time cost of about $600 – which is approximately enough produce for a family of four for one week – or a half share for $300 – suitable for one person. The wellness incentive will reimburse employees $250, according to the employee wellness website.

The farms will deliver to any city building where 10 or more of its employees are subscribed to the program. Each delivery location has a site coordinator to work in conjunction with the farm to separate the vegetables into easy-to-grab boxes. This year city offices including those in the Benton Building, City Hall, Health Department, Abel Wolman Municipal Building, and the Department of Recreation and Parks are all participating, which amounts to about 100 participating employees this season, said Freishtat.

Because the produce is pre-paid and delivered into equal-sized boxes, employees have very little choice in what they get, which supporters say has proven to be a good thing.

Freishtat said that based on her office’s survey from the 2014 season, 85 percent of participants said they ate more vegetables and 100 percent admitted to trying new foods as a result of the program.

“[Participants] recognize in the beginning of the year that there are a lot of limitations to farming,” Alexander said. “It’s really great to be able to diversify what we grow. (The city agriculture program) is the best way to guarantee that the less popular items are growable and (salable).”

Many of the urban farms Baltimore City continues to attract are also bringing fresh produce to individuals who may not otherwise be able to find and buy such food. For example, Real Food Farms allows people receiving Food Supplement Program (FSP) benefits, formerly known as food stamps, to participate in community-service agriculture as well.

“We look at it as a way to growing our markets in the city and providing fresh produce to those would not otherwise be able to get it,” Alexander said.

Alexander said that those with an Electronic Benefit Transfer (EBT), similar to a debit card with their food program benefits, can sign a non-binding agreement in the beginning of the produce season that they will use their cards to buy their farm produce each week.

Real Food Farms also has a delivery truck that allows the farm to bring produce to people who cannot get it themselves, like the elderly.

“That’s why I like this [program], because I know this keeps money in the city and brings food to people in the city,” Bates said.

By Julie Gallagher
Capital News Service

Revisiting Julia Child’s Kitchen with Pamela Heyne


It was about a year ago that the Spy published our first interview with Talbot County-based architect and author Pamela Heyne about her memories of Julia Child. It was part of a more comprehensive profile of Pam’s books and residential work, but her recollections of Julia about kitchen design received a considerable amount of attention from our readers, and the Spy asked her to continue her recollections of her talks with one of the great cookbook authors of the 20th century.

Since that time, Pam, along with photographer Jim Scherer, who worked for Child taking images for the television show, have collaborated on a book about Child’s thoughts on the function and form of the kitchen. As the only architect to have interviewed Julia on the subject, they have recently signed a contract with University Press of New England on that topic set for publication in late 2016.

The Spy sat down with Pam again to talk about the book project, Julia’s bias on how to build a kitchen, and Pam’s own reflections on the constantly evolving question on how to design a modern kitchen.

This video is six minutes long.</em>

Food Friday: Smoke Alarm Chicken


We have recently moved into a small apartment building in the downtown of a very small town. We have abandoned our formerly louche suburban ways and are resolutely seeking to become urban animals. While happy to be rid of some tasks – mowing the lawn and calling the calling the plumber ourselves, we are still experiencing a little settling in period.

Living in an apartment building is kind of like dorm living again. We cannot grill on the balcony. On the other hand, there is no gang bathroom. But there is staircase etiquette, and learning how loudly we can play music.

It is vaguely surreal, mostly because we have obviously woken up in a badly written sitcom. Just like on The Big Bang Theory, the elevator is perpetually out of order. Our wacky, busy body next-door neighbor tells me there are 21 steps. I haven’t counted, yet. So all the groceries need to be hauled upstairs in re-useable shopping bags – now I have to weigh the logistical benefits of buying heavy one-get-one-free cantaloupes.

The wacky, busy body neighbor has super-power hearing; she springs out of her apartment door when we are tippy toeing past. She also button holes us by the front door, in the lobby, and out by the car. She invited us to dinner once because she had bought 25 pounds of shrimp. Luckily, we had other plans. I can only imagine how one person can possibly consume 25 pounds of shrimp.

The other folks in the building are an interesting assortment. Across the hall is the plucky young single mother, with a vocal two year-old. We can keep track of their comings and goings by the Doppler effect of Emily’s protests. The other apartment is empty, though realtors stomp through a few times a week. We live above a dress shop where everyone seems to have a hilarious time, all day long. They clear out at 5. And the winsome tyke and her mother live over a fudge shop – whose door I have only darkened once, just to be polite. The temptation is fierce!

Some people collect shoes. Some people amass handbags. Some people hoard sterling silver. Here, on our small scale cooking program, I like roast chicken recipes. There is nothing I like better than chicken and rice and a little salad, adding my requisite cheap plonk and some candles. Perfection! So I will risk boring you again with my latest find from Mark Bittman.

Simplest Roast Chicken
Yield 4 servings
Time 50 to 60 minutes

• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1. Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
• 2. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
• 3. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

(I left the chicken in the 350°F oven for about 45 minutes. But I like my chicken a little dry. The same way I enjoy a really carbonized hockey puck of a grilled hamburger. Cue the studio canned applause!)

The moment we came to endear ourselves to our new neighbors was about 10 minutes into the 500°F part of the cooking, when the air in the kitchen was beginning to get a little bit hazy. I opened the oven door to check on our incendiary dinner device. A billowing cloud of olive oil smoke poured out of the oven and instantly set off the bright new sparkly smoke alarm. Whoops! Luckily Rob Petrie was quickly roused from his easy chair, neatly avoided the ottoman, and disarmed the alarm. I didn’t hear any laugh track erupting from next door. I hope Mrs. Kravitz wasn’t taking a nap.

And I hope she is ready to put up with a winter of our smoke alarm chicken content, because it was a damn fine roast chicken, and it has found a place on our list of our favorite easy peasy recipes.

We even have the requisite cute sitcom pet. Since we cannot let Luke the wonder dog out the back door for a quick break any more – we have to trot him off to a stand of weeds in the parking lot or don raincoats and wellies and do the full circuit in the pouring rain. I am hoping to bump into someone soon and gain a likeable, yet flawed, kooky best friend. And if I see any Martian uncles or talking horses along the way I will be sure to tell you about it.

“I think every woman should have a blowtorch.”
― Julia Child

Making it on the Eastern Shore: Lyon Distilling Company


While there are many metrics used to determining the health of a local economy, perhaps none are more telling than the success or failure of a new, low production distiller of Eastern Shore rum and rye.

With no market research or similar successes success stories to go by, Jaime Windon and Ben Lyon, co-founders and owners of Lyon Distilling in St. Michaels, nonetheless threw caution to the wind, and followed their passion to develop Maryland-based artisan spirits rather than rely on the perfect business model.

Jaime and Ben are not alone. Thousands of small business owners each year discard conventional wisdom and bet serious amounts of money on their conviction rather than spreadsheets. But do they succeed as a business.

In the case of Lyon, that unorthodox approach is not only working, and working well for Windon and Lyon. As their interview with the Spy documents, after almost two years in operation, the Lyon production of rum and rye has quickly created a unique market for itself, while their St. Michaels tasting room has turned into a “must visit” destination for tourists and locals alike. Better still, both Jaime and Ben feel they found this success on own their terms.

This video is approximately six minutes in length

Food Friday: Pesto Panache



I fear my my dramatic farewell to the carefree summer days (and nights) of avoiding kitchen tasks which involved actual cooking was a tad premature. The weather has not changed dramatically in a week. Oh, yes, there have been thunderstorms, but it is still rather warm out there, as you may have noticed. So I might be extending my kitchen boycott until the leaves change and the temperatures cool. Autumn does not officially begin until September 23, so let’s take advantage of this loophole and hang out on the back porch, chatting and sipping our cheap white wine for just a little while longer. Maybe we can procrastinate and gossip until the first snowflake wafts down from lofty nimbostratus clouds. Let the summer linger.

There are three pots of basil sitting on our kitchen windowsill. A sniff of a crumpled basil leaf can transport you to your own private Italian daydream. In winter it can be as heady an aroma as freshly cut grass on a warm day. You can have summer at your beck and call. A handful of basil leaves can liven up any bland bag salad with alacrity. Or you could make a nice, fresh, easy peasy homemade pesto. Do not buy the overpriced and over-processed dreck in plastic tubs at the grocery store! Harvest your own basil, or buy a nice bunch of it from the farmers’ market! Get cracking!

Pesto is the perfect distillation of basil, cheese, nuts, olive oil, and garlic. A pesto sauce makes for a quick and easy pasta dinner. We have spread a pesto concoction on bland chicken boneless breasts that cook quickly in the oven. We have slathered it on sandwiches, stirred it into eggs, dipped our fries into it, and swirled it into muffins and drizzled it on pizza. Pesto is our friend.

And if you don’t have your own herbaceous windowsill, do not despair. If you have a handful of fresh parsley in the fridge you can still construct a deelish pesto. You can even try arugula, spinach or cilantro. Green is good. Quite often I don’t bother with pine nuts which can be expensive and hard to find, and use walnuts, or nothing at all. Shhh. Plus you can make pesto ahead of time and keep some in the fridge for a few days so you have a little insurance when you drag in after a long day communing with your computer screen. Add some pasta, a little chicken, some ripe tomatoes, olive oil, bread and some Bobby Mondavi, and you are a blinking kitchen genius. You can even freeze pesto:

Back in the old days we used a mortar and pestle for preparing the basil. I still don’t have a food processor, but I use a tiny ancient 1-speed immersible hand mixer, which also has an attachment with a chopping bowl. It is quite tiny, but it makes a lot of pesto. But if you have a food processor you have no excuses for not making gallons of fresh pesto!

Here are some pesto basics:

Pesto Crusted Chicken:

Here is a veritable compendium of fantastic thing to do with pesto:

And if you have leftover pesto, don’t waste it. Use it up!

And if you would like to plan ahead here are some tips for freezing fresh basil:

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”
Alice May Brock

Save the Date: Oktoberfest at Colchester Farm CSA, October 3


Mark your calendars for Colchester Farm CSA’s third annual fall harvest celebration, featuring food, fun and music for all ages, Saturday October 3, from 4 to 9 pm on the farm.

Family fun begins at 4 pm, with a variety of children’s activities. The fall harvest buffet will open at 6 pm, featuring pulled pork by Jeff Carroll/Fish Whistle, and seasonal dishes incorporating Colchester Farm vegetables prepared by Chef Kevin McKinney of B and K Market and Kitchen School. Beverages include cider, a beer tasting and a cash bar featuring local beers and wines.

Driven Women will entertain with high energy square dance tunes, fiddle blues and rags, waltzes – traditional and old time Appalachian Mountain music. The trio consists of Sue Shumaker, fiddle; Diane Jones, banjo; and Annie Williams, guitar & fiddle.

One lucky person will win a five hour afternoon sailing trip complete with music, wine, and cheese, on the schooner Martha White, along with five or his or her friends. Raffle tickets for the sail are just $10 and available at Chestertown First Fridays, and at the fall celebration. Only 150 will be sold.

Proceeds support Colchester Farm CSA’s education programs. Colchester Farm programs inspire healthful change and an awareness of the natural and edible world through community cooking classes, small-scale agriculture workshops, field trips for K-12 youth, and internship and work-exchange opportunities.

Tickets for the Oktoberfest celebration are available on line at, and at Chestertown First Fridays. Prices are $25 for current CSA members, $30 for non-members, and $10 for children ages 12-17 (under 12 free). They will be $35 and $30 at the door. For more information please call Judy Gifford at 443 480 1853 or email Colchester Farm is located at 31285 Georgetown Cemetery Road, Galena MD, 21930.

Sponsors of the event include Blue Heron Construction, Chesapeake Bank & Trust, CNB Bank, Dukes Moore Insurance Agency, Evergrain Bread Company, LLC, The Hogans Agency, Kingstown Farm. Home & Garden, Music Life, PNC Bank, Galena Branch, Unity Landscape/Build, and Yerkes Construction. Sponsorship inquiries are welcome at the contact information above.

Colchester Farm Community Supported Agriculture (CSA) is a nonprofit, small-scale farm that grows fresh local produce for shareholders and community members, and offers apprenticeships and education programs. The CSA promotes an alternative model of farming that strengthens the relationship between farmers, community members, food, and the land.

Planning Underway for Kent County Beekeeping Association


Calling all current and future beekeepers of Kent, Queen Anne’s and Cecil County! Mike Embrey, University of Maryland Extension Apiculturist (Ret.), will be leading a discussion about how to start a Beekeepers Association for the above mentioned counties.

Mr. Embrey has taught beekeeping at the UME Wye Research and Education Center for many years. According to Mr. Embrey apart from sharing knowledge and providing a network of resources, other benefits of a beekeepers association include: sharing equipment including honey extracting gear, wax melters, etc.; bulk purchasing; offering free lectures on beekeeping and related topics; educating the public on the importance of honey bees to our existence; and increasing the representation of Eastern Shore Beekeepers with the State beekeepers association (MSBA).

The meeting has been scheduled for Wednesday, September 9th, 6:30pm at the Kent County Public Library in Chestertown. The meeting is free and open to the public. If you have any questions or plan to attend please contact Dick Crane at 410-778-8183 (home) or 410-507-9539 (cell), email: