For Foodies : Featured Stories

The Maryland Department of Natural Resources connects chefs from Ryleigh's Oyster, Woodberry Kitchen and other restaurants to the local crab houses and oyster companies that supply their seafood. The goal is to get more chefs to put Maryland seafood on the menu. 

Many Baltimore City residents live in food deserts, where access to wholesome food is scarce. Several Baltimore nonprofits are placing farm-fresh produce in low-income neighborhoods and offering nutrition counseling.

Our intrepid food blogger hits the Charm City Circulator once again in search of culinary finds. This time, Dara Bunjon is on the hunt for ethnic eats in Mount Vernon and Federal Hill. Hop on board. 

Learn about the healthful benefits of a Mediterranean diet at the Food for Thought Symposia at the Inn at the Black Olive, which takes place Dec. 10.

A family-run salad dressing company launched three years ago during a recession. Today, Tessemae's pulls in $3 million in sales, thanks to its deal with Whole Foods. 

The owners of some of your favorite lunch spots and bakeries started out as vendors at area farmers markets, where they learned invaluable lessons about customer service and marketing. Find out how these entrepreneurs made the transition from the markets to standalone retail operations.  

Baltimore's GiveCorps seeks to connect a new crop of donors to worthy causes that often go under the radar. It has devised a unique giving model that lets donors give money online to specific projects and offers a reward for doing so — such as a gift certificate to Woodberry Kitchen. Think Kickstarter meets LivingSocial.