Tea Towels Houston’s Dockside Emporium 315 High St # 101, Chestertown, MD 21620 (410) 778-9079 www.houstonsdockside.com Crab Bracelet Houston’s Dockside Emporium Nautical Tie Houston’s Dockside Emporium Wood Pelican Statue Ridgely Pharmacy 7 W Belle St, Ridgely, MD 21660 (410) 634-9800 Seashell Bottle Ridgely Pharmacy Crab Earrings Houston’s Dockside Emporium Crab Feast Dining Set Salisbury Gift and Garden 6505 Old Trappe Rd, Easton, MD 21601 (410) 820-5202 www.salisburygifta

Ingredients: 8 oz young Jackfruit in brine 1 Tbs kelp seasoning 1 Tbs Old Bay 1 tsp worcestershire sauce ¼ tsp dried mustard 6 Tbs vegan mayonnaise ½ a lemon squeezed 1 Tbs dijon mustard 1 Tbs olive oil 1 tsp dried parsley flakes 2 Tbs fresh chopped green onions 1 Tbs Hot sauce ½ cup panko bread crumbs 2 Tbs garbanzo bean flour (can sub with one egg) Instructions: Step 1: Drain jackfruit from brine and rinse under water. Pat dry and put into food processor. Pulse for about a

Derek Wilson of Easton and Nick Hargrove of Wittman became lifelong friends as children, but fate brought the two together as business partners as adults, working together as watermen on the Chesapeake Bay. The owners of Wild Divers Oyster Company of Wittman became friends while playing Little League baseball in the Bay Hundred area. Years later, the two became partners in diving for oysters in the winter and crabbing in area creeks and rivers in the summer–taking part in a t

Tim Miller steps into an old building on the water at Easton Point and cautions care stepping over some old, soft floorboards at the entrance. It’s an old building, and it is full of memorabilia related to the beer and oil industries. His grandfather, Dewey H. McMahan, bought it from J. McKenney Willis Jr., who had previously given McMahan seed money for his business and offered to share the building with him. McMahan started an oil distribution business at Easton Point, wher

This month's featured photography submitted by our local readers. Send your photos to submissions@shoremonthly.com for a chance to see your photography featured in a future issue of Shore Monthly! Photo by Susan Hale #ThroughTheLens #photography #LocalArtist #July2018

The owners of this 7,500-square-foot, four-bedroom home on the Wye River dreamed for years of a casually elegant home that drew the beauty of nature inside. Styled after Georgian center hall colonials, the waterfront home is a blend of colonial inspiration combined with modern innovations. “Because this was our first custom home, we wanted to see our dreams fulfilled and be fully engaged in the process,” the owners said in a statement. Selecting an architect and builder Annap

Ever wondered what it would be like to escape to a remote island? Where everything is simple and there is plenty of peace and quiet? There is such a place on the Eastern Shore of Maryland, rich in Chesapeake Bay history. Smith Island Just east of Crisfield and situated between the Chesapeake Bay and Tangier Sound, Smith Island is the last inhabited island in Maryland. It’s like stepping back in time – a place without chain stores and traffic lights. With a population of appro

Catching up with musician Bird Dog Wheeler these days means finding him between music gigs and riding his bike or playing a round of golf. In December 2017, the iconic Eastern Shore musician retired from his job as vice president of sales after 31 years with Kelly Distributors to spend more time doing what he loves most – writing and playing music with his band of over 40 years, Bird Dog and the Road Kings. However, the intertwining of his two professional lives, beer sales a

Jessica Paglia is a sea glass hunter. She not only values but collects discarded items and displays them proudly on the mantel of her home. By the time Paglia picks it up, the glass looks more like treasure than garbage. Sea glass is broken pieces of glass that have been worn down by water, sand and rocks until the shards are smooth and polished—but it doesn’t start out that way. Most green pieces come from old Coca-Cola bottles, gray glass generally comes from old television

It’s hot, it’s humid, it’s crab season. Break out your mallets, spread out your newspaper, and get cracking. We’re sharing tips from the Shore Monthly staff on how to best enjoy your steamed crabs. Tip #1 “I like to use a mixture of Old Bay and apple cider vinegar for my backfin meat, and melted butter for my claws. The mixture of sour and savory adds some variety so things don’t get stale when you’re on your 6th, 12th, or 24th crab.” — Greg Mueller Crabs pictured from Bloug