Buy Local at The Green City Market - Lincoln Park, Chicago

April 2014

I rolled out of my bunk at 6 a.m. still aching and stiff from the night before. The alarm blared in direct competition with the snoring of my husband, our captain. The rest of the boat was quiet; the crew was asleep, using every last minute they could before our 8 o'clock start time. But not me.It was market day in Chicago. The Green City Market is an organic haven for foodies: a source for the area's most outstanding meat, cheeses, flowers and produce. Chefs and home cooks alike flock to the center of Lincoln Park to purchase directly from the farmers. Like a ritual, every Wednesday and Saturday I got up early to beat the crowds and the heat.This morning, I ventured out into traffic still half asleep and blurry eyed. Barely aware of my surroundings, my first stop was a small independent coffee shop that brewed cups full of foam and robust richness.Latte? The woman behind the counter remembered my early morning order.My eyes began to open with the invigorating smell permeating the car. I whizzed down Lake Shore Drive and drove through the streets. My mind stumbled to life, thinking about the day to come.By the time I pulled into the park, I was nearly coherent. I stumbled toward the stalls, finishing the last of my coffee, but when I hit the first vendor, I was in a full food mind set.Nick, a young agriculture student and a throwback to the '60s generation, greeted me like an old friend. He quickly steered me to what was perfectly ripe.These zucchinis were just picked yesterday. He caressed them lovingly. These are the first of the summer tomatoes. We each handpicked a variety of heirloom tomatoes ranging in color from stoplight green to Tour de France yellow. He talked me into cranberry beans for my salad, and I picked out the tiniest banana potatoes, no bigger than a child's finger. As I paid, Nick slipped a long seedless cumber into my bag assuring me I would fall in love with its flavor.Within minutes, I was on to my next friend, who supplied me with local organic quail eggs, yogurts and goat cheeses, all handcrafted in a European style. I moved on, this time to a shy taciturn man who didn't need to speak to convince me to try the honey from wildflowers just west of the city. Next was the woman who grew all her own herbs. I couldn't escape the distinctive citrus tang of lemon balm, the smell of rosemary and the lingering scent of fresh dill. This was the way to begin a day.Brightly colored vegetables greeted me at every turn. Carrots the color of Tigger lay with their long feathery tops still attached beside piles of shiny purple eggplant and deep emerald green zucchini. Sweet-smelling fuzzy peaches sat next to a pyramid of dark red cherries on the fruit stand.Halfway through, I stopped at a tent for a fresh-baked croissant and another round of early morning greetings. Wiping the crumbs off my shirt, I was off to see the 5 year-old girl with big bouncy ringlet curls who helped her mom with flower sales.I picked the sunflowers yesterday. Her innocent eyes turned me into a puddle, and I bought more than I could ever possibly use on the boat.I quickly unloaded the bags into the car and headed back for one final sweep of the market. Mounds of fragrant basil filled the air, and I couldn't resist buying numerous bunches for fresh pesto. I grabbed two pints of pencil-thin green beans to toss with it and enough zucchini blossoms to stuff with a cheese mousse for an appetizer that night. In all too short of a time, I jumped back in the car and headed for the boat.This time, my thoughts raced while I drove back down Lake Shore Drive, flipping from one recipe to another like riffling a deck of cards. All I could think of was how to best use what I had procured. With ingredients so fresh and perfect, I made a point of keeping the dishes simple to showcase their flavors. I would have to roast the peppers and butcher the free-range chickens before I started on a soup with the tomatoes and zucchini. My mind jumped from stall to stall, replaying what had gone into each of my bags.If I poached the peaches in champagne I could preserve their sweetness without overpowering them. And the baby arugula would be the perfect base for a salad, maybe with the banana potatoes.By the time I was back at the boat I had my menu set and was wide awake, wishing I could start every morning energizing at the Chicago Green City Market.

Preserved Tuna, Roast Peppers and Arugula Salad


  • 1 pound fingerling potatoes, sliced in half
  • 1 teaspoon sea salt
  • 16 quail eggs
  • ½ teaspoon sea salt
  • 1 teaspoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 egg yolk
  • 1 lemon, zested and juiced
  • 1 cup canola oil
  • 1 teaspoon sea salt
  • ¼ teaspoon piment d'espellette (or paprika)
  • 4 cups arugula
  • 2 8-ounce jars tuna in oil, drained
  • 2 red peppers, roasted
  • ¼ cup kalamata olives, pitted and sliced in half
  • 2 tablespoons capers
  • 4 scallions, sliced on an angle

What to Do?

Bring a pot of water to a boil with the potatoes and sea salt and simmer for 10 minutes until potatoes are tender. Drain. Place in a large bowl. Bring a pot of water to a boil with quail eggs, sea salt and vinegar. Simmer for three minutes. Drain and place eggs in ice water to cool. Drain and peel. Slice eggs in half. In a large bowl, whisk together Dijon, egg yolk, lemon zest, and juice. Slowly, drizzle in the oil, whisking continually to thicken. Season with sea salt and piment d'espellette. Toss with potatoes and mix gently. Add the arugula, tuna, peppers, black olives, capers and scallions and toss gently. Garnish the salad with the quail eggs.

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Cappy’s Crabs & the Chesapeake Feast

My grandfather Cappy’s love of the water started with visits to his cousins’ house on the Potomac River. He was 14 when he built his first boat from a mail-order kit. Some of his fondest early memories on the water were the fishing charters his uncle would take him on and the bucket of fried chicken he’d bring along. Later in life, this motivated him to buy property on the western shore of the Chesapeake Bay where I spent my summers as a child.  

Life on the Bay with a gaggle of cousins (18 of us) was a highlight of my childhood. We had free reign over the cul-de-sac populated by beach houses owned by my grandparents and their six adult children. When I was young, I would wake up with the sun and race to the window to assess the water conditions. The soft waves of early morning and glass surface made the best conditions for crabbing. 

All the cousins would meet at our grandparent’s house to grab chicken necks from the freezer and nets from the closet before rushing down to the dock. There weren’t enough nets to go around, but that hardly stopped us from crowding the dock in the cool dawn air in various states of dress, between pajamas and bathing suits. Each crab we caught was celebrated, sexed, sized and placed in our crab pot in the shallows under the dock until lunch. 

When my grandma Molly got out the crab pot and tongs, it was show time. My grandmother with a pair of tongs and feisty crustaceans are more evenly matched than you might expect. A few crabs near the top of the big pot always manage to hurl themselves over the edge, only to land in the boiling mac ‘n cheese water pot nearby. 

We would dress the picnic table in the front yard with newspaper, mallets and dishes of vinegar and Old Bay. Seated at an exclusive table away from the adults, we smashed, picked and dipped to our heart’s content. “Pass the vinegar!” “Is there a mallet I can use?” “Can you help me get the meat out?” “May I have another crab, please?” 

This relaxed and fun-loving atmosphere inspired my grandparents to start their own crab shack in nearby Deale, MD. Eponymously named for my grandfather, Cappy’s Crabs sits over Rockhold Creek near Harbour Cove Marina. Every weekend in the summer, you can find Grandma in the kitchen and Poppy behind the bar, with kids and grandkids helping in the kitchen or waiting tables. The restaurant has an expansive deck with five slips, some large enough for a 40-foot vessel. 

Like most of Cappy’s float-up guests, the seafood on the menu comes from the Chesapeake. The menu changes according to the seafood seasons and pricing, but also to the whim of my grandmother and each diner. Catering to generations of dietary restrictions and picky eaters has made her a versatile and creative chef. Guests can always expect seafood and fried chicken in an array of forms from cakes and sandwiches to the star ingredient in one of the multiple salads available. 

Side dishes feature macaroni and cheese and an array of veggies such as beet salad or broccoli salad. More traditional summer treats such as corn and coleslaw make a heralded appearance on the menu. Family favorites such as French fries and cornbread round out any meal. 

Some say it’s best to have wings with your crabs, picnic style at one of the outdoor tables covered in paper. Watching marina traffic and listening to the waves underneath you is the perfect way to break up a day on the water. Order an orange crush from the bar, and your Maryland summer crab feast is complete!  

Cappy’s Coleslaw

A fresh, lighter take on the traditional creamy coleslaw recipe.


½ medium cabbage

3 scallions

2 carrots 

¾ cup of peanuts

Juice of 1 lime

1 Tbsp rice vinegar 

1 Tbsp fish sauce

1 Tbsp canola oil

Salt & pepper to taste


  • Grate carrots
  • Chop cabbage and scallions into thin slices
  • Add ingredients to a large bowl; dress and toss well

Makes about 6 servings.

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What's Brewing in Baltimore?

Remnants of a “Vote Against Prohibition” sign still linger in faded letters on a brick wall in Baltimore — a true representation of the city’s historical love for a brew. 

From the clipper ships that brought beer from Germany during the Revolutionary War to the birthplace of the beloved Natty Boh, Baltimore is not only rich in maritime and war traditions — it’s also known as a beer city. 

Baltimore boasts a nice selection of well-known bars and swanky restaurants, but you may not realize how many experimental breweries and eclectic taprooms are located just down the street. 

From serving ice-cold pints on a hot summer day to offering taproom tastings and outdoor events, these local breweries present unique, homemade craft beers in an entertaining atmosphere. The following locations explore antique structures, historic warehouses and a barn-turned-brewhouse in Baltimore City and County.


Diamondback Brewing Company

1215 E. Fort Avenue

Locust Point

A garage-style window opens above high-top seating in this south Baltimore brewery — a perfect summertime hangout.  The experimental production brewery serves unfiltered lagers, hop forward ales and pizza in a lively urban atmosphere. Try the Maple Thief oatmeal stout, the Green Machine IPA or the American Locust Point Lager alongside a signature seasonal scratch-made house pizza such as the Howard, made with pulled duck confit, smoked provolone, onion, parsley and “Pee-Paw’s Secret BBQ Sauce.”

Ministry of Brewing

1900 E. Lombard Street

Upper Fells Point/Highlandtown

The stunning structure of the former St. Michaels Church in East Baltimore has high ceilings lined by archways with golden trim, colorful murals and a gorgeous organ on the second floor balcony overlooking an open space where pews used to sit. Originally opened in 1857, this church that once provided refuge to German Catholics was abandoned in 2011 and is now one of the city’s hottest brewery hangouts. Long beer hall-style tables and high-tops now fill the spacious renovated church. Biblical scriptures are written above where the taproom’s bar serves a selection of rotating beers such as the Old Maude brown ale, The Point pilsner and 9.9 Problems imperial stout.

The Brewer’s Art

1106 N. Charles Street

Mount Vernon

This hip and artsy brewery matches the vibe of the quirky neighborhood and local community. Built as a private residence in the early 1900s, the vintage townhouse remains in the same classical style as it looked centuries ago with a slight transformation into a cozy taproom. Each room provides a different feel from the upscale dining room to the gritty Downbar and the cozy upstairs lounge. While most breweries only offer beer, this location pours everything from house brews to red, white, rosé and sparkling wines, and craft cocktails.

Full Tilt Brewing

5604 York Road


This neighborhood brewery is all about live music, tasty drinks and providing a fun social atmosphere. Hosting everything from yoga classes to live acts and comedy shows, the brewery offers a full event calendar throughout the year. They often cater parties and sponsor fundraisers such as partnerships with Baltimore Animal Rescue & Care Shelter (BARCS) and Art with a Heart. The taproom is known for two famous brews: Hops the Cat American IPA and Dan’s Jams, a Swedish Fish sour ale. Complement your brew with spicy wings, honey sriracha-glazed Brussels sprouts or a juicy Full Tilt burger.



8901 Yellow Brick Road, Suite B


As Baltimore icon Edgar Allan Poe was known for frequenting local city bars, this brewery pays homage to the writer with its own spin on classic American and German-style beer. Founder Stephen Demczuk began brewing when he was in Europe. Inspired by Poe’s writings, Demczuk named his concoctions after the famous literature. Variations include Annabel Lee White, a Belgian-style white beer with citrus, The Raven Special Lager, The Tell Tale Heart IPA and The Cask, a Bavarian double style IPA.

Heavy Seas Brewery

4615 Hollins Ferry Road


Maryland breweries wouldn’t exist today if it weren’t for Heavy Seas founder Hugh Sisson. He pioneered the state’s first brewpub and helped pass laws allowing them to operate. This southwest Baltimore County location began as Clipper City Brewing in 1995, then later rebranded as Heavy Seas. Hang out at the bar, grab a burger from Koopers food truck or play cornhole in the game room. On Saturdays, listen for the bell ringing in the taproom for free tours. They also hold charity fundraisers and work with local artists who design the unique beer can graphics. The brewery has big plans this season to redesign the outdoor space with new landscaping and a patio area.

Guinness Open Gate Brewery

5101 Washington Boulevard


As the first-ever Guinness brewery in the United States, this historic site was home to a distillery before the Dublin-based brewer arrived in 2017. Experience traditional and seasonal flavors made with hops from all over the world, as well as locally sourced ingredients. Most brews are made with Legacy Ale Yeast, used by Guinness for 100 years. Be sure to try the signature Baltimore Blonde, brewed here exclusively. Enjoy the three-acre outdoor beer garden, outdoor kitchen, taproom, restaurant, events such as summer movie nights, 30-minute tastings of four different beers, and free tours.

Farmacy Brewing

3100 Black Rock Road


Deep within Baltimore County’s horse country, this working farm raises horses and cattle, and grows hay, fruits, vegetables and row crops. This family-run brewery resides at the gorgeous Willowdale Farm, where a 3.5-barrel brewhouse is open for tours. Surrounded by horse pastures, barns and acres of farmland, a nine-stall horse stable was converted into a tasting room. Guests can picnic and enjoy the day strolling through a beautiful orchard.

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Battle of the Crustaceans: Lobsters vs. Crabs

Best Region for the Season

lobster - this or that - marinalife
Courtesy of Justine G


New England and Canada are known as major lobster hubs along the Atlantic, and Maine is one of the most famous regions in the world for these mouth-watering delicacies. For the freshest catch, Maine's top lobster-loving towns include Rockland, Bar Harbor, Belfast, Georgetown, Harpswell, Kennebunk and Ogunquit.


More than 6,000 species of crabs across the world vary in everything from appearance to taste. For example, Maryland crab fans meticulously pick the meat from under the crab's shell, while in Florida, they split open the legs and claws for a tasty treat. To experience the best Maryland blue crabs, visit cities such as Baltimore and Annapolis, as well as Kent Island on the Chesapeake Bay's Eastern Shore and Solomons Island in southern Maryland.


crab - this or that - marinalife
Blue Crab | Courtesy of Pakhnyushchy


Although they are mostly ocean creatures, lobsters do frequently appear on land and sea. They are omnivores and sometimes eat their own when confined or stressed. You can find them throughout the world's oceans in freshwater and brackish environments. Some of the most delicious species are caught in the Gulf of Maine and along coastal Nova Scotia.


Typically found in saltwater or brackish water, thousands of different crab species live in all of the world's oceans. Like lobsters, some are land-crawlers. Many solely live in the water and others inhabit the edges along rocks and sandy shores. The best crustacean havens for crabbing include Maryland, Virginia and Delaware. Florida stone crabs are found in southern waters in shallow, rocky locations including knee-deep seagrass beds and reefs.

Traditional Recipes


The sweet taste of lobster pairs well with your taste buds in any variation. Cook it in a gamut of dishes from steaming, grilling or boiling, to chopped-up in a warm soup or cold salad. Some of the most famous classics include a New England lobster boil, baked lobster tail, lobster mac and cheese, creamy bisque and much more.


Pick-and-eat crab feasts are a beloved pastime across the mid-Atlantic region. Catch, steam, season, crack open and scarf down! Use a mallet to break the claws open and get the good thick meat. Two varieties of crab soup creamy or tomato-based are popular along the East Coast, as well as dishes such as crab dip, crab Rangoon, crab pretzels and best of all the world-famous Maryland crab cakes.

Fun Facts

lobster - this or that - marinalife
Lobster Dish | Courtesy of BDMcIntosh


Lobsters actually have two stomachs and can detach a limb and grow it back during their molting cycle. Today, lobsters are among the pricier seafood selections and are considered a delicacy, but that wasn't always the case. In early 19th century New England, lobsters were so abundant that their shells were used as fertilizer and their meat was fed to pigs as scraps.


Crabs are typically an aggressive crustacean and often fight with other crabs and aquatic creatures. They can walk in any direction and mostly scurry sideways. Unlike lobsters that can live to age 100, Atlantic crabs only survive for three to four years. Dungeness Crabs from Alaska can live up to 13 years, and the Japanese spider crab has the longest lifespan of all its fellow crustaceans, often reaching 80 to 100 years old.

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