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November 8, 2025

Cambridge Spy

Nonpartisan and Education-based News for Cambridge

Food and Garden Food Notes

Spy Report: Sprout on Harrison

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In the Spy’s ongoing investigation of Eat Sprout!, now entering its 10th year, we find the constantly growing prepared food invovater, finally finding it a perfect location for their latest outlet on Harrison Street in Easton. The truth of the matter is that Sprout had been looking for a presence downtown for more than a decade. Finally, the stars aligned a few months ago that made it possible for the company to take their locally sourced ready-made meals and bakery to “Main Street” on one of the town’s most frequented pedestrian walkways.

A Spy popped in recently for a peek.

This video is approximately two minutes in length. For more information about Sprout, please go here.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

How to be Vegan on the Eastern Shore: A Survivor’s Guide by Jason Elias

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It’s very hard to be a vegan on the Eastern Shore. In fact I have no doubt that it’s one of the hardest things to be. The Eastern Shore is built on food, the experience of food, the sharing and the preparation. There’s also a monetary footprint that is throughout the region. For example, according to 2020 USDA statistics, the poultry industry earned Maryland 6.7 billion dollars. That’s a lot of money.

For some “food is love” and nothing says love like crabs from the Chesapeake Bay or visiting the best restaurants looking for the best steak.

But what can you do when you’re vegan in a place like the Eastern Shore?

What exactly is “vegan?” According to the stringent definition, a vegan cannot have meat or seafood, basically food from animals. It sounds unfathomable and it sounded unfathomable to me too, until I became a vegan.

My entry in the “vegan business” came about during one bad day of eating and overeating. I was at Harris Teeter one afternoon, waiting for a sandwich that included pretty much everything on the menu. The young woman fixing the sandwich put six extra pieces of bacon on it and smiled like it was my lucky day. Yeah, really lucky. Besides this nadir, I had begun to get headaches from eating too much tuna, and a big fat belly from eating 4 and a half full meals a day. I had to do better.

I credit my girlfriend for helping me go vegan. It’s easier for her, however, she lives in New York. In comparison, Maryland isn’t as vegan friendly as it could be and the Eastern Shore is less so.

That said I’m here one of the statistics and really I should have been a group member decades before I did. Even as early as 11, I had intermittent trepidation with foods like sausage, eggs and scrapple let alone the junk they had for school lunches.

By my teen years I was even worse. I’d spend a portion of the year (for five consecutive years) sick to death, in excruciating pain, always brought on by a bad sandwich, a sub, as I couldn’t even keep down water. But for a while, I’d have a bland diet, and then I get back on the horse and live at McDonald’s again. Only if I knew about the choices out there.

During my “salad days” Maryland didn’t offer many alternative diets but times of changed. According to a 2021 study, there are 480 vegans for every 1 million people in Maryland. I’m sure the number isn’t just concentrated on the Eastern Shore alone. And given that places like the Amish Market routinely have pigs roasting on a spit for all to see, this area doesn’t have many vegan opportunities.

In many respects I had to cultivate a plan, read books and hunt and peck for my food because it’s rarely available on the drive thru but there are some places here where it is.

Thankfully area restaurants have started to offer some unique things on the menu. A lot of times you can omit one or two things from the menu and still have the taste and the ambience of fine dining as well as a guiltless conscience.

Local restaurants like Out Of The Fire, Eat Sprout, Pho Van and Roma Alla Pizza have vegan alternatives. Eat Sprout has a few locations in the area, other restaurants in the area include Sunflower and Greens and The Ivy. I’ve got to mention 4 Sisters and Kabob and Curry also have a lot of vegan dishes.

There aren’t many vegan choices in the fast food realm but the Impossible Burger at Burger King is very good. Taco Bell also has a few things to offer — -when the building is actually there and not on fire.

If I had a measurement to quantify the specifics of my vegan diet, it’s probably 80% vegan, 20% not. I often hope for better but for a person who had scrapple with his scrapple, it’s not too bad.

Since I’ve been vegan, my cholesterol and blood pressure have all gone down. I’m gratified that I can show my newfound love for pigs, cows, and sheep by not filling my plate full of them.

Jason Elias is a pop culture historian and a music journalist

 

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Thanksgiving for vegans

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The traditional image of a family Thanksgiving meal includes turkey, stuffing, mashed potatoes with butter, green bean casserole with cream of mushroom soup, buttered biscuits, and pie made with eggs and milk. It’s all food full of animal ingredients. So, is there any room at the Thanksgiving table for vegans, who ethically eat nothing containing animal products?

Absolutely.

I say this from experience, being a vegan myself. Sure, there were times in the past when Thanksgiving dinner with relatives could be a challenge for me, but not these days. In fact, it doesn’t have to be a problem for anyone. There are not only lots of ready-made products in the supermarket that can replace the classic fare, but there are literally hundreds of creative recipes for sumptuous dishes that will make you forget about the turkey entirely.

Why vegan Thanksgiving?

One reason to eat a vegan meal, or even just substitute certain foods, is to save a bird. Turkeys are gentle, social creatures who form strong bonds and show affection to their feathered fellows and humans they trust. They’re curious and inquisitive and like to explore. They enjoy music and often sing along. They purr like cats when petted. Their personalities are as varied as humans. So, give one a break, eh?

There are also health benefits to a vegan diet. They include reduced risk of heart disease, obesity, diabetes, and some cancers. You can improve your digestion and lower blood pressure. Anyone who thinks vegans aren’t healthy can rest assured. My mother is 71 and doesn’t look it.

So, what is there to eat?

Someone on the vegan section of Reddit asked, “What do you guys eat for Thanksgiving?” Someone else responded, “I still make everything I used to make…but now it’s vegan.”

If you want the traditional dishes, there are vegan versions of them all: green bean casserole (with veggie broth, mushrooms, and coconut milk), mashed potatoes (with plant-based butter), gravy (made with mushrooms or caramelized onions), bread stuffing, and even pumpkin pie (with almond milk and egg substitute). Trust me, you won’t know the difference.

But you can broaden your fare with other favorites, such as vegan meatballs, vegan meatloaf, vegan macaroni and cheese, and vegan cheesecake. For more exotic dishes, try brown-sugar BBQ whole-roasted cauliflower, butternut squash curry, roasted beet salad with horseradish-cashew cream, pumpkin soup with Thai red curry paste and lemongrass, Owamni sweet potatoes with maple-chile crisp, or nutty Baklava pie.

The Main Course

“That’s all great,” you say, “but what do I eat instead of turkey?”

Well, this year, my mom is serving Gardein stuffed roast for the entree. But that’s far from the only alternative. How about Portobello Wellington with red wine gravy, or vegan lentil shepherd’s pie with parsnip and potato mash? If you want something less turkeyish, there’s vegan lasagna with roasted vegetables, zucchini verde enchiladas, and nutty veggie burgers!

It takes no more effort to prepare a plant-based Thanksgiving meal than it does to cook a dead bird for half a day. So, go vegan this year, even if just for the holiday. Your stomach will thank you. Your heart will thank you. Your soul will thank you.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Easton Farmers’ Market Opens Its 2022 Season on April 16th

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Spring is officially here and that means the opening of the Easton, MD Farmers Market is just around the corner. Every Saturday, from opening day through December 17th, 25-30 vendors set up pop-up shops that comprise the market. This year’s market will feature a variety of locally sourced fresh fruits, vegetables, honey, baked goods and fresh bread, fresh-cut flowers, dog treats, wild-caught salmon, oysters, kombucha, rum and spirits, Maryland wine, fresh-pressed juices, nursery plants, house plants, and hand-crafted items on opening day, April 16th, from 8am to 1pm.

The Avalon Foundation sponsors the successful farmers’ market. “The Easton Farmers Market is a long-standing tradition spanning 40+ years in its current format. Not only is it an opportunity to know your farmer, it’s also a place to connect with neighbors in a festive and relaxed open-air atmosphere,” said market manager Marie Nuthall. The market will feature live local music each week beginning at 10:30am. The opening band will be the Julie Parsons Project with Darrell Parsons.

The market is located in downtown Easton, in the municipal parking lot on the 100 block of N. Harrison Street – north of Goldsboro Street. The market will operate through December 17th, rain or shine, and will continue to offer seasonal produce and other locally grown, produced and hand-crafted items. An interactive map where you can view vendor assignments for the current day or weeks in advance is available online: EFM Interactive Map

Currently, there is a waiting list for new vendors in the Saturday Market. For more information, contact the Marie Nuthall, Market Manager, [email protected]

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Wildset Hotel is Hosting First Wine Tasting

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 The Wildset Hotel is hosting their first ever wine tasting with nationally acclaimed sommelier, Allie Balin. Allie has been named one of the most influential sommeliers by Wine & Spirits Magazine, one of Southern Living’s thirty women moving southern food forward, and one of the 30 under 30 hospitality professionals in America on Zagat’s first ever nationwide list. She gained her Certified Sommelier Certification with the Court of Master Sommeliers and has since been responsible for training future leaders in the hospitality industry on wine and service.

On January 27th, she will be hosting a wine tasting at Ruse, where guests will be able to taste, enjoy and learn about some of the most unique winter reds. I am sharing more details about the event below –


Winter Wine Tasting 

Reds at Ruse: Join Us for a Winter Red Wine Tasting with Sommelier Allie Balin
Date: January 27, 2022
Time: 5PM

Price: $45

Details: Join us at Ruse to expand your wine horizons and have fun along the way with nationally acclaimed sommelier Allie Balin! You will try 4 unique, winter time reds and learn their stories while going over the main components of wine and what characteristics to look for while tasting. Ticket includes 4 tastes of wine, a light bite made by Ruse Executive Chef Michael Corell, and instruction. All attendees will receive 15% off at Ruse afterwards should they like to stay for dinner.

Link to book tickets here

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Old Wye Mill to Sell Einkorn Flour

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Einkorn bread

Old Wye Mill is now offering for sale flour made from einkorn — an ancient grain that is delicious for baking and low in gluten. The einkorn is sourced from farmer Gerry Godfrey’s Mount Zion Farm[mountzionorchard.com/einkorn]in northern Caroline County, MD and milled into flour on Old Wye Mill’s water-powered grindstones. It is available for purchase during open hours or by appointment.

Einkorn (Triticummonococcum) was first cultivated about ten thousand years ago in the Middle East, where it still grows wild. By breeding it with other plants, early farmers created our modern wheat (Triticumaestivum), which, compared to einkorn, yielded more grain; had a softer husk; and contained a highly elastic gluten.

The gluten in common wheat causes many people to experience inflammation and other symptoms. The Godfreys discovered that they could eliminate these symptoms by baking bread with einkorn, which has less gluten, and it is in a low-density form. Starting in 2019, they experimented with growing einkorn, and even created machines to remove and separate the tough hull. Now Gerry Godfrey delivers 50-pound bags of einkorn to Old Wye Mill regularly, and our Millers grind it into fine flour. Once milled, we keep it in a freezer to preserve freshness; we recommend you keep it chilled until you bake with it.

Baking with einkorn is very rewarding. The grain is small, but with a higher percentage of germ and bran – and thus offers a richer taste and more nutrients than modern wheat.

If you haven’t baked with einkorn before, try it first in biscuits, cookies, and pancakes. Bread, of course, is more dependent on gluten to produce a satisfying loaf. You can substitute a half-cup of einkorn for conventional flour to add a sweet, nutty flavor to your favorite bread. If you’re making an all-einkorn loaf, allow the dough to rest longer than you otherwise would to ensure that the moisture permeates the flour. (Einkorn flour absorbs water more slowly than conventional wheat flour.)

Here’s a recipe to try: [https://everydaydishes.com/simple-food-recipes/einkorn-dutch-oven-bread-video/]

Old Wye Mill is one of Maryland’s most remarkable places: the historic grist mill is the oldest continuously operated water-powered mill in America, and Maryland’s oldest continuously operating business.Flour from Old Wye Mill — sustainably delicious since 1682!

Old Wye Mill is located at 900 Wye Mills Road (Route 662), in Wye Mills, Maryland 21679, near the intersection of Route 662 and Route 404.

For more information, please contact the Old Wye Mill Administrator by telephone at 410-827-3850 or by email [[email protected]].

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LYON RUM Named Best Craft Rum Distillery 2021

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LYON RUM, the flagship spirit of Windon Distilling Company, is the 2021 Best Craft Rum Distillery in the annual USA Today 10 Best Readers’ Choice Awards, making the small-batch distillery the recipient of the coveted title for the second year in a row.

Selected by a panel of industry experts and rum aficionados, LYON RUM is the only Maryland distillery ranked among the 20 finalists, for the past five years.

“We love rum and are thrilled to be honored as the best, and perhaps most beloved, rum distillery again this year,” says Jaime Windon, founder & CEO of Windon Distilling Company.

The distillery is currently in the process of renovating and expanding to offer an enhanced visitor experience, including a new tasting room and cocktail space, so that they can continue educating and delighting visitors on the versatility and nuances of rum, or as Windon refers to it, “America’s original spirit.”

“As a small brand embarking on our ninth year, it’s quite an honor to be nominated among these other great American rums. Even more rewarding is knowing that we have the support and love from the actual people who enjoy what we make. My job is to get the rum to those people – across Maryland, in both stores and restaurants, and also now, direct to their doorstep!” noted Jessi Windon, VP of sales, and the official rum runner of LYON RUM.

In addition to supplying the state of Maryland through its own wholesale division, LYON RUM is distributed across the Mid-Atlantic and areas of the South, in a total of nine states. Through special extended legislation, the distillery will continue its popular home delivery service – free to all Maryland zip codes – through the end of 2022, as well as offer direct shipping through a third-party retailer to over 40 states.

Head distiller Brett Steigerwaldt, who has been with the company since 2016, reflects that “Winning this title two years in a row is huge! It is confirmation that people are taking notice of the exceptional rums being made by our passionate and dedicated team – and this honor helps us continue to show the world the potential for American rum.”

In 2013 LYON RUM became the first rum in decades to be distilled in Maryland, and for the last 8 years the distillery has been a leader in the industry, working to further redefine the category of new American rum and advance the legislative goals of small distillers across the country. LYON RUM // Windon Distilling Company is a proud member of the Maryland Distillers Guild, the American Craft Spirits Association, the American Distilling Institute, and the Distilled Spirits Council of the United States. Jaime Windon serves on the DISCUS Craft Advisory Council, and also leads the Maryland Distillers Guild’s Legislative Committee.

LYON RUM // Windon Distilling Company
605 S. Talbot St. #6
Saint Michaels, Maryland
www.allyouneedisrum.com

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Chesapeake Harvest (a project of the EEDC) Launches New Website

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New website focused on helping growers meet their produce safety needs, from soil to sale!

Lindsay Gilmour, Chesapeake Harvest Food Safety Educator, leads an on farm produce farm safety training.

The Easton Economic Development Corporation is pleased to announce the launch of its newly updated Chesapeake Harvest website [https://chesapeakeharvest.com]. The new site highlights the work Chesapeake Harvest’s community-based produce safety educators are doing to help growers meet their produce safety needs. The site also serves as a resource hub for both growers and educators.

On the new site, users can learn more about Chesapeake Harvest’s services, including produce safety education and training, one-on-one coaching for growers, on-farm risk assessments, food safety planning, audit readiness, and our community-based produce safety train-the-trainer program. The resource hub provides a wealth of information across many produce safety topics with videos, downloadable templates, and sample documents so that growers don’t need to start from scratch.

EEDC Executive Director, Tracy Ward, is thrilled with the success of Chesapeake Harvest’s produce safety programming and the new site’s functionality. “Implementing food safety practices is important for all produce farms, no matter their size or customer base. We’re here to make sure it’s easy and affordable for growers to receive the training and resources they need to reach new markets, improve operations, and keep both farm workers and consumers safe.”

Chesapeake Harvest envisions a food system that contributes to a vibrant regional economy with enhanced food production, distribution infrastructure, food security, and the preservation of farms. We see sustainability not as a fixed point, but a pathway of continuous improvement. Chesapeake Harvest values local, clean, and diverse ingredients bursting with flavor that fuel the growth of a regional Chesapeake Cuisine, seeking out farmers who show their commitment to regenerative agricultural practices that protect the Chesapeake Bay.

Chesapeake Harvest programs, webinars, and video presentations are funded by the USDA National Institute of Food and Agriculture Food Safety Outreach Program.

Website development was a joint effort by EEDC, Local Concepts LLC, and D2D Creative.

For more information about the Easton Economic Development Corporation, please visit https://eastonedc.com/

For more information or to participate as a downtown Easton merchant in the program, please contact Easton Economic Development Corporation at [email protected].

About Easton Economic Development Corporation:

Easton Economic Development Corporation was launched in 2013 to drive economic vitality, smart redevelopment, and business creation in the historic Town of Easton, Maryland, to foster a healthy quality of life for all generations. The EEDC works to catalyze Greater Easton’s continued prosperity as a diverse and healthy “smart town,” leading innovation where the land and water meet.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

USRC and Regional Partners Announce Micro Ag Recipients

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Cecil Land Trust’s education hive

The Upper Shore Regional Council (USRC), in partnership with the Cecil County Office of Economic Development, the Kent County Economic & Tourism Development, the Queen Anne’s County Department of Economic Development, has awarded $90,000 to 32 farms across the Upper Shore through the USRC Micro Ag Grant program.

The Micro Ag Grant program helps support the development, expansion, and coordination of agricultural enterprises and initiatives along the Upper Shore region. Funded projects ranged from upgrades to equipment to improve efficiency, direct marketing support, home delivery of farm-fresh food, online sales platforms, animal health, conservation practices, and more.

Susan O’Neill, Executive Director of the USRC, says, “Supporting the growth of agribusinesses in our region is a priority for the USRC, and we want to make sure that they have every opportunity to succeed. The Micro Ag Grant helps strengthen both on-farm vitality and the economic impact on our regional rural communities.”

Grant recipients are:

  • Andover Meadow LLC
  • Betsy’s Bounty
  • Brewers Hideaway Farm
  • Cecil Land Trust
  • Centreville Farmers Market

  • Eastern Shore Permaculture Institute, Justinian Dispenza

    Chesapeake Gold Farms

  • Clara’s Farm Raised Shrimp
  • Crow Vineyard
  • David Daniels
  • Dogwood Land Dairy
  • Eastern Shore Permaculture Institute
  • Farmers Wagon
  • Flying Plow Farm
  • Galvinell Meat Co.
  • Hibulli Holding
  • Jade Farm
  • John Hickey
  • Kilby Cream
  • Long Green Farm
  • Meulenberg Enterprises
  • Milburn Orchards
  • Oksana’s Produce Farm
  • Orchard Point Oyster Co
  • Painted Sky Alpaca Farm
  • RJ Baldwin
  • Rolling Hills Ranch
  • Susky River Beverage Co.
  • Tailsman
  • Zambuto Farms

“The USRC’s Micro Ag Grant was a huge success in its first year. This grant program allows our farmers to stay up to date with consumer tastes and changing regulations. The volume of requests proves the need for a program like this and we are looking forward to another successful year in 2022,” says Maureen O’Shea Fitzgerald, the Agriculture Coordinator for Cecil County Office of Economic Development.

The USRC’s Micro Ag Grant aims to improve the regional food system by creating cohesive relationships between the economic development offices and farmers within the Upper Shore region. The micro-grant program enhances access to fresh food in the region’s rural communities while opening doors to resource-sharing and partnerships throughout the Upper Shore, ultimately helping to create a vibrant and economically sustainable rural community.

For more information about the USRC’s Micro Ag Grant, visit www.usrcmd.org/agmicrogrant. To learn more about the Cecil County Office of Economic Development, visit www.ccgov.org/government/economic-development, the Kent County, Economic & Tourism Development, visit www.kentcounty.com/business, or the Queen Anne’s County Department of Economic Development, visit www.choosequeenannes.com.

About the Upper Shore Regional Council

Since 2003, the Upper Shore Regional Council (USRC) has fostered planning and development in Cecil, Kent, and Queen Anne’s counties. USRC affords federal, state, county, and local governments a regional forum to identify issues and opportunities. USRC plans and implements programs to improve the quality of life in the Upper Shore Region of Maryland.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

New UM Extension Program Offers Virtual Tour of a Local Dairy Farm

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For National Dairy Month, the University of Maryland Extension (UME) is releasing a new virtual tour of a working dairy farm, giving the public the opportunity to meet and learn from a Maryland farm family. As a natural expansion of the UME annual event, Breakfast on the Farm, the Day on the Farm program now offers the same educational experience in an online format, accessible to everyone.

The public is invited to follow the farm owners, on-farm experts like the herd veterinarian and nutritionist, and UME experts, through a guided tour that demonstrates the birthing and growth cycle of calves to cows, the milking process, animal nutrition and care, and other farming topics like equipment and conservation.

“The pandemic made it impossible to hold the annual event in 2020, and it inspired us to find a way to offer the experience in a more accessible format for the opportunity to see what a working Maryland dairy farm is like,” said Racheal Slattery, Day on the Farm program coordinator. “Now folks can do the tour on their own time, no matter where they live.”

The first Day on the Farm tour introduces the DeBaugh family from Washington County, Md and their fifth generation dairy farm. A virtual map and guided stops takes the public through a video tour of their dairy farm, explaining farm management, facilities, animal husbandry, and punctuated by helpful 4-H youth who explain difficult scientific terms and concepts.

“This virtual tour is a perfect complement for school and youth groups learning about Maryland agriculture,” Slattery said. “Our goal with this program is to not only create an interesting and fun video tour, but also have it be educational and informative, while allowing kids to experience a real Maryland farm.”

Sponsors for the Day on the Farm program include Frederick County Farm Bureau, MD Dairy Industry Association, Inc., Washington County Farm Bureau, Catoctin Soil Conservation District, Dairy Farmers of America, Frederick Soil Conservation District, Interstate Batteries (Potomac Valley Distribution, Inc.), Maryland Agriculture Council, Inc., Maryland Grain Producers Utilization Board, Mid-Maryland Dairy Veterinarians, P.A., Washington County Soil Conservation District, Clopper Michael Unit #10 Auxiliary, Farm Credit, Kemin Animal Health and Nutrition, Lallemand Animal Nutrition, Lancaster Farming, Martin’s Elevator, Inc, Renaissance Nutrition, Inc., Thomas, Bennett & Hunter, Inc., Willard Agri-Service of Frederick, and Willard Agri-Service of Mt. Airy.

Take the tour at https://go.umd.edu/DayontheFarm. For more information or questions about the Day at the Farm program, contact Laura Wormuth, UME Communications Program Manager, at [email protected].

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.