Day: January 2, 2022

Porter Soul Food Thrives on Flavors and Memories of Home | Maryland News

Mitchell R. Lajoie 2 weeks ago

By CHRISTINA TKACIK, The Baltimore Sun

BALTIMORE, Md. (AP) — Located in a former Popeye’s set amid a highway strip mall, Porter Soul Food is dishing up Southern classics and beating the odds that come with being a Black-owned restaurant on the Eastern Shore.

After opening in January 2020, it had to operate as a carryout only during some of its earliest months in operation due to COVID. That might have doomed any new business, but the surrounding community in Cambridge embraced the restaurant. Online reviews reflect the cult-like status the restaurant has built in under two years.

“Can’t wait to return to one of our favorite restaurants in the country.”

“Best catfish on the East coast!!”

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Other draws for their customers include fall-off-the-bone turkey wings and oxtail smothered in gravy. And of course, there are fresh cooked collard greens and macaroni and cheese, made just the way

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Recipes and tips for those looking to cook | Features

Mitchell R. Lajoie 2 weeks ago

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The USDA’s new labeling for genetically modified foods goes into effect Jan. 1. Here’s what you need to know.

Mitchell R. Lajoie 2 weeks ago

The changes are part of the USDA’s new rules on controversial modified crops and ingredients. Previous labeling requirements were governed differently on a state-by-state basis. By providing a uniform, national standard for labeling bioengineered foods, “it avoids a patchwork of state labeling regulations,” a USDA spokeswoman said in a statement.

The move is universally confounding food safety advocate groups. Eating bioengineered foods poses no risk to human health, according to the National Academy of Sciences and the Food and Drug Administration. However, watchdog organizations say the new rules contain too many loopholes for consumers who want to avoid these foods.

“The worst part of this law is the use of the term ‘bioengineered’ because that’s not a term most consumers are familiar with,” said Gregory Jaffe, director of the project on biotechnology for the nonprofit Center for Science in the Public Interest. He said this choice was in large measure

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