Plant forward

“Odd as I am sure it will appear to some, I can think of no better form of personal involvement in the cure of the environment than that of gardening. A person who is growing a garden, if he is growing it organically, is improving a piece of the world. He is producing something to … Continue reading Plant forward

Chesapeake cuisine

Midway through my hour-long interview with John Shields, we turned our discussion to the Chesapeake region—the environment and the food popularized by the people. Growing up in Maryland, but in the Washington, DC suburbs, I never realized that the Chesapeake region extended in Virginia and parts of Pennsylvania. In fact I learned a number of … Continue reading Chesapeake cuisine

“You’re the chef now”

Unlike the cadre of celebrity chefs that make-up the Food Network line-up, Shields did not attend culinary school. His training began as boy cooking alongside his beloved grandmother, Gertie. Later, as a young man, he found himself in a restaurant kitchen pitching in as needed. With his first restaurant, Gertie’s in Berkeley, Calif., Shields pays tribute to the woman who introduced him to cooking and his beloved Chesapeake Bay. Continue reading “You’re the chef now”