At some point, we’ve all known someone who thinks that food is love. It might even be you. They’re easy to identify, these people. They’re the ones who say, “just one more helping.” They have kitchens that always smell vaguely delicious in an unidentifiable way. They make generous portions, they say cooking ‘relaxes them,’ and they are always happiest when whatever tempting morsels they’ve spent hours preparing are being joyfully consumed. Winter dinners at Luisa’s Cocina in

This dish highlights the buttery, briny characteristics of scallops fresh from the ocean. At The Kitchen, Chef Steve Quigg uses large shrimp (opt for less than 10 shrimp per pound, commonly labeled “U10”) and dry scallops that are caught and delivered within 36 hours. Quigg recommends spending the extra money for dry scallops if they are available. YOU’LL NEED: 6 quarts homemade or low-sodium vegetable stock ¼ cup olive oil 2 tablespoons finely diced shallots 2 minced garlic

One snowy afternoon in February, a short stack of poetry postcards sits on the industrial paper cutter in the print shop at Washington College’s Rose O’Neill Literary House. Red ink on white paper and featuring a poem by Nick Flynn, the postcards are from a student project, the tympan paper for which is still sitting on the platen of an early 1900s press. The print shop is operated by Mike Kaylor, a man with a certain Hemingway-esque look about him, a master printer who also

Sam Arrow, owner of Walnut and Wool, showcases her babes and tells about the joys of pig ownership Behind her downtown Chestertown boutique, Walnut and Wool, business owner and artist Sam Arrow, 32, takes her babies outside for fresh air. Gus, 1½, works at pulling up blades of long, weedy, grass from inside a penned area. On sunny days, he is allowed to stay outside on his own. His little sister Tallulah does not have the same privilege. Although she’s younger, she can alread

Becoming Attuned to Harmony and Disharmony in Our Lives “I feel out of sorts, and not like myself” is a typical opening phrase when clients call Fletcher Johnson, reiki master, of Chestertown. “People often call me as a last resort,” she said. The type of healing energy work Johnson practices was named reiki in 1922 by Usui Sensei from Japan and was brought to the United States in 1937. Its potential is limitless, but generally used to help alleviate physical, emotional, ment