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Food and Drink

Bakers Thomas and Pam Storm of Great Harvest Bread Company

What inspires you?     We love all kinds of baked goods but particularly enjoy trying traditional breads from around the world. What’s your culinary background?     Thomas owned an ice-cream store in downtown Annapolis for 25 years before switching to bread. Where do you eat on a night off — at home or out?

In Short, if you love falafel, try this place. If you’ve never had falafel, start here with a place that does it right.

Here I am, at the Annapolis Power Boat Show, and as promised, the Market House is open. Sure, it’s a year late, but 20 years from now, will anyone remember?     I’m making my fourth trip to Amsterdam Falafel House.

Chef Michael Archibald of ­Herrington on the Bay and Honey’s Harvest

Crabs, Watermelon and Great German Fare

It’s time to get cracking. This Friday, August 2, the Annapolis Rotary Club and its 150-plus members roll out the brown paper for its 68th annual World’s Largest Crab Feast at Navy-Marine Corps Memorial Stadium (5-8pm).     The feast is a highlight of summer, with all-you-can-eat steamed crabs, corn on the cob, crab soup, hot dogs, BBQ, soft drinks and beer.

Lose weight eating the Paleo Diet

It’s bathing suit season, and there’s no better time to fret about our waistlines than when they are hanging over our bikini bottoms. With obesity a recurring topic and increasingly dramatic health issue, the pursuit of the perfect diet continues. The Paleolithic or Paleo Diet has been buzzing around since the 1970s (while the real cavemen were munching the tundra over two million years ago) but has gained recent popularity. The premise is simple.

What I’ll be eating this Buy Local Week

In high Maryland summer, buying local is no challenge. Rain and sun, heat and humidity make the vegetable kingdom grow like it will devour tomorrow. Fields and farm markets are fecund with foods you’ve not tasted fresh since last fall. Corn, cucumbers, cantaloupe, peaches, peppers, squash, tomatoes and watermelon are ready or ripening.     If I were doing the naming, I’d call Maryland’s sixth annual Buy Local Challenge the Buy Local Opportunity.

A select guide to dining on the Bay

Annapolis Restaurant Week

In the winery and the vineyard, ­January races into a new cycle

It is wintertime for North American vineyards. Vines are quiescent, tasting rooms less crowded. Vintners, like writers, are presumed to be tucked indoors somewhere with a glass of wine in hand, eyes searching skyward, contemplating their notes and testing their palates. Barrel A: nice cherry, a bit of rose, acidity. Viognier: lean with definite jasmine and soft apricot, orange. Montepulciano: earthy — even smoky! — and better than 2011.

Pour Maryland wine at your Thanksgiving feast

The traditional American Thanksgiving menu reads like a compendium of a Maryland farmers’ market: potatoes, corn, squash, sweet potatoes, pumpkins, apples and turkey. The high-bush cranberry also grows here, and if you want to make your own cranberry sauce, the sour little berries can likely be harvested right from a neighbor’s ornamental garden.

From my vineyard, I can see the thriving growth of Maryland wine

Late this summer, my son and I finished the fifth harvest from our vineyards in Southern Maryland. At the same time, Slack Wine and Vineyards also finished our second showing at the Maryland Wine Festival in Westminster, along with 39 other licensed Maryland wineries.