Travel in place; back in time

Maryland welcomes millions of visitors every year, to celebrate the richness it has to offer; including the long growing season that makes it very rewarding to be a locavore. All of this was encompassed in Dishing Up Maryland by Lucie L. Snodgrass and photographs by Edwin Remsberg, a book I had the pleasure of publicizing 10 years ago.


It might seems summery, but October is National Seafood Month in Maryland, and Dishing Up Maryland brings some of the state’s best recipes home. Maryland is known for crabs: how to catch, cook and consume; most specifically Blue Crabs: the native inhabitants of the beautiful Chesapeake Bay. Eating crabs is a way of life and picking them is a skill residents have mastered since childhood.

Photo by Edwin Remsberg

The peak season for Maryland Blue Crabs is from April to the end of November. The biggest heaviest crabs are typically harvested during the fall months (September to mid-November). In December, as the weather cooks down, crabs from the Bay head towards warmer waters.

Travel in place

Armchair travel may be the way to go during these times, so check out these mouth watering dishes from some of Baltimore’s top restaurants: A decadent Crab Dip French Toast from Blue Moon Cafe, or this lump-filled crab cake from Koco’s Pub and don’t miss THIS COLOSSAL CREATION from The Local Oyster in Mount Vernon Marketplace. For a sweeter take, how about some Smith Island Cake, the official cake of Maryland? Here’s Loch Bar’s take on the classic!

With COVID-19 restrictions in place, some may be willing to experience charm city IRL (in real life), and updates can be found here. According to Visit Baltimore, the local tourism agency, every restaurant, shop, and attraction operate differently, and statuses change daily. “We recommend that visitors go to the websites or social media pages and/or call the businesses they’d like to visit to confirm that they are open. Many attractions have moved to online ticketing and timed ticketing, and restaurants are offering carryout and outdoor dining to safely serve customers,” Erica Rodrigues, senior marketing manager, said in an email.