Podcast appearances and mentions of John Shields

This is the talk David gave for the Diamonds Conference on 1/24/25. How do you have joy in the midst of pain? Is happiness the same thing as biblical joy? How has the prosperity gospel harmed our ability to experience joy? How can Tolkien's vision of fellowship help us find courage and experience joy? David tackles these questions and more in this session. Here's the link for the all-access pass to listen to all the sessions from the conference: https://www.eventbrite.com/e/diamonds-2025-courage-in-chronic-illness-tickets-1217186089359?aff=oddtdtcreatorEdited by John Shields

In our never-ending quest to bring together the best people of Baltimore, let Nestor tell you how 40 years of friendship with "Uncle" Dan Rodricks connected him to legendary Chesapeake chef and Gertrude's proprietor John Shields, who turned out to be related to the very tiny Aparicio family through Smalltimore marriage. The BMA, the holiday and what's on the table at your tasty Christmas feast? The post Dan Rodricks and John Shields talk holiday spread of Fishes and dishes and tell Nestor how Gertrude's at The BMA got its name first appeared on Baltimore Positive WNST.

For this week's Episode 251, Kevin and John Shields are on the Pod!! These guys are the super fun and talented artists that make up the Charleston-based duo known as Little Stranger. Lifelong friends who have forged a solid partnership, John and Kevin bring their positive vibes and commitment to inclusivity wherever they go. They are truly a breath of fresh air, and you'll learn why, as I vibe out with Kevin and John on just about everything — from their unique origin story to the best comedy movie quotes, and I learn a ton about how these guys move so easily from genre to genre with their unique blend of “melodic hip hop.”  Great conversation and tons of laughs are the norm for this epic interview!!  For more information on Roadcase: https://linktr.ee/roadcasepod and https://www.roadcasepod.comOr contact Roadcase by email:  info@roadcasepod.comRoadcase theme music:  "Eugene (Instrumental)" by Waltzer

Dr. John Shields, the Director of Leadership Health for Church Forward, blesses Southview with God's message for supporting and loving our pastors through prayer.Sermon notes are available on YouVersion Events.Video of the worship service is available for replay.

10-6-2024 - When You Feel Like Giving Up - 1 Corinthians 15:58 - Pastor John Shields by Northern Heights

On this week's episode of The Publisher Podcast by Media Voices, we speak to John Shields, Director of Podcasts at The Economist. They made the bold move last year to put almost all their podcasts behind a paywall, creating a separate Economist Podcasts+ subscription option. A year on from the launch of Economist Podcasts+, John discusses what drove the decision, some of the risks and opportunities of charging for audio, and the lessons they've learned over the past 12 months.   This season is sponsored by BlueConic, the operating system that puts data into action for marketing and growth doers. The industry-first solution empowers doers with an unmatched range of capabilities to access relevant customer data, create resonant customer experiences, and drive maximum returns for their business. More than 500 businesses worldwide rely on BlueConic to unlock their full customer data potential, including Forbes, Heineken, Mattel, Michelin, Telia Company, and VF Corp.

Midday's What Ya Got Cookin'? segment returns. What dishes or recipes have you been obsessed with this summer? We are joined by a pair of heralded local chefs who have recipes that take advantage of Maryland's summer seafood and vegetable offerings. Gwyn Novak is a professional chef and cooking instructor who owns and operates "No Thyme to Cook," a cooking school on Solomons Island in southern Maryland. John Shields is the owner of Gertrude's at the Baltimore Museum of Art and author of several cookbooks. Both chefs shared a few of their favorite recipes with us: Grilled Peach Crostini with Whipped Ricotta - Serves 8 Ingredients: · 1 C. whole milk ricotta· Kosher salt· Freshly cracked black pepper· 4 peaches, pitted and quartered· Extra virgin olive oil· 1 loaf sourdough, thickly sliced· ¼ C. toasted pecans, chopped· 1 Tbsp. fresh lemon thyme (or fresh thyme leaves with ½ tsp. lemon zest)· 2 Tbsp. hot honey· Edible flowers for garnish Directions:To whip the ricotta: Place the ricotta in a blender or food processor with a pinch of salt and pepper. Blend until smooth and light. Season to taste. Brush the peaches with olive oil. Grill until they begin to give off juice and have grill marks. Remove from the grill and set aside. You can now slice these in half. Lightly brush the sourdough with olive oil. Grill lightly until you see grill marks. Remove from the grill. To assemble: Spread whipped ricotta onto the sourdough slices.Top with sliced peaches, toasted pecans, lemon thyme.Drizzle with hot honey.   Corn, Crab and Red Pepper Salad Ingredients:3 tbsp extra-virgin olive oil1 tbsp sherry vinegar1 large garlic clove, peeled, and mashedJuice of 1 lime½ pound fresh or pasteurized backfin crabmeat, picked over for shells1 small red onion, peeled and finely minced1 medium red bell pepper, cored, seeded, cut in fine dice4 cups fresh Silver Queen (or other sweetcorn) corn kernels3 tbsp fresh cilantro leaves¼ tsp Old Bay or seafood seasoningSalt and freshly ground black pepper Directions:Combine oil, vinegar, garlic, lime juice, and whisk thoroughly. Place crab, red onion, red pepper, corn, and cilantro together in a bowl and toss gently, taking care not to break up the lumps of crab. Pour the lime dressing over top and gently toss again. Season with Old Bay, salt, and pepper to taste. Cover and chill for at least one hour before serving.   Chesapeake Chargrilled Oysters - Serves 8 Ingredients:· 36 oysters, freshly shucked (on the half shell)· 1 stick salted butter· 7 cloves fresh garlic, minced· 1 tsp. crushed red pepper· 1 Tbsp. thyme· 1 Tbsp. oregano· 2 oz white wine· 8 oz. Romano or Parmesan cheese, grated· 1 Tbsp. fresh lemon juice· Fresh parsley for garnish Directions:In a saucepan, melt the butter and bring to a simmer. Add the garlic, red pepper, thyme, oregano & wine. Simmer for 2 minutes. Roasting/Grilling Oysters Pre-heat oven or grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the oven/grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese and allow the cheese to melt. Finish with a squirt of fresh lemon juice & a garnish of fresh parsley.   Single-Fried Oysters with Horseradish and Tartar Sauce Ingredients:1 pint shucked oysters1 cup fine yellow cornmeal1 cup all-purpose flour1 tbsp salt 1 tbsp Old Bay seasoning1 tsp black pepper Vegetable oil, for fryingSalt and freshly ground black pepper, to taste Directions:Drain the oysters, reserving the liquor, if desired (see Note). Combine the cornmeal and flour, salt, Old Bay, and pepper. Dust the oysters in the flour/cornmeal mixture, one at a time. Set aside the oysters for several minutes to dry. Pour oil into a frying pan to a depth of 1/2 inch. Heat the oil and sauté the oysters for about 5 minutes, or until golden brown. Do not overcrowd the skillet. Add more oil as needed. Remove the oysters with a slotted utensil to paper towels and drain well. Season with salt and pepper. Note: Oyster liquor may be added to dishes for heightened flavorEmail us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.

06-02-2024 - When Worship Goes Bad - Gen 4; Lev 10; Acts 5; Rom 1 - Pastor John Shields by Northern Heights

August 15, 2023 - John Shields

01-07-2024 - Live On Mission Where You Are - Luke15:1 -2, John 20:21, Acts 1:8 - Pastor John Shields by Northern Heights

The Maryland Crab Cake Tour took on a new twist once Nestor finally made it to Gertrude's Chesapeake Kitchen at The Baltimore Museum of Art. Chef and proprietor John Shields and Mercedes Lopez of the BMA discuss how family, art, culture and crab cakes all come together in one awesome – and free – museum in the heart of Baltimore. The post John Shields and Mercedes Lopez join Nestor from Gertrude's at The BMA to talk art, food and Maryland crab cakes first appeared on Baltimore Positive WNST.

Chef John Shields of Smyth and The Loyalist explains how he found the joy of becoming a 3-star Michelin chef soon gave way to the pressure of expectations. In this episode, Shields also shares what he thinks it may take to become a 4-star restaurant. Plus, David Manilow has a special guest who explains why the burgers at The Loyalist are unforgettable.

It's the What Ya' Got Cookin'? Thanksgiving edition, a beloved tradition here on Midday, going all the way back to 2016. Tom talks with John Shields, owner of Gertrude's at the Baltimore Museum of Art and Damian Mosely of Blacksauce Kitchen. The two chefs talk with Tom and the Midday callers about cooking tips and food faux pas for folks preparing tomorrow's big meal. We also get a special check-in from Tom's mom, Rosemary Hall.Email us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.

11-12-2023 - Growing Pains In Jesus' Church - Acts 6:1-7 - John Shields by Matthew Gilmore

10-15-2023 - The Powerful Birth Of Jesus' Church - Acts 2 - Pastor John Shields by Matthew Gilmore

Here's a Stoop Story from Gertrude's Restaurant co-founder Chef John Shields about the courage of blazing your path but then following the detour that delivers your dreams.Do you have a question or comment about a show or a story idea to pitch? Contact On the Record at: Senior Supervising Producer, Maureen Harvie she/her/hers mharvie@wypr.org 410-235-1903 Senior Producer, Melissa Gerr she/her/hers mgerr@wypr.org 410-235-1157 Producer Sam Bermas-Dawes he/him/his sbdawes@wypr.org 410-235-1472

August 15, 2023 - John Shields

What do you look forward to cooking and baking at this time of year? Chef John Shields is the author of several cookbooks, the latest of which is The New Chesapeake Kitchen. He's a chef and the proprietor of Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art, and the host of two highly acclaimed PBS cooking shows: Chesapeake Bay Cooking and Coastal Cooking. John joins us in Studio A… We also welcome Chef Melanie, the creator of Chauncey's, which does catering and offers culinary classes in Baltimore and throughout the DMV area. Chef Melanie studied at Le Cordon Bleu College in Los Angeles. She's worked with some of the best known chefs in the country, she appeared on Chopped on the Food Network, and 10 years ago she even served as the event chef at Cochella, where she fed more than 90,000 music lovers. Plus, Debonette Wyatt joins Tom. Wyatt is the owner of My Mama's Vegan. You can find it at the Urban Reads Bookstore in the 3000 block of Greenmount Avenue.See omnystudio.com/listener for privacy information.

This week's guest's body of work is rivaled only by his low-key demeanor and genial humility about it all. From working under Charlie Trotter and Grant Achatz, to taking a chance with Town House in Virginia's countryside, to opening the much-lauded pairing of Smyth and The Loyalist in the West Loop (with so much more in between), John Shields is a true gem of the Chicago culinary scene, and it was a pleasure to have him on the podcast. In addition to a laundry list of casual shout-outs to previous and future Joiners guests, we're talking the butterfly effect of dial-up internet, the hierarchy of Trotter's kitchen, developing a menu that reflects the pastoral qualities of a restaurant's location -- and plenty more.

A Delco making a habit of raising money for a great cause. John Shields sits down with Hollywood Holbrook and talks about his journey of raising funds for St. Judes. There will also be Delco Shennanigans as well.   www.DelcoLive.com

Tom Opre speaks with John Shields, a supporter of community development in rural Zambia and a UK citizen, and scientific researcher and author Nikolaj Bichel from Denmark regarding the efforts of anti-use organizations and politicians to ban the import of hunting trophies in countries all over the world. 

Listen as Dr Brian Feeley sits down to talk with Dr. John Shields, an adult arthroplasty surgeon at Wake Forest Baptist / Atrium Health.

What has luck got to do with it? Well, the short answer is absolutely nothing, and when Chef John Shields and his wife, Karen, took a leap of faith and moved to a little-known town in rural Virginia, they had no idea how life-changing that decision would be. It was after a New York Times writer stumbled upon their groundbreaking cooking at the little country inn named Town House in Chilhowie, Virginia, where they were really developing their style of cooking, that their careers really took off. But, as chef Eli says in the podcast, luck is nothing more than being fully prepared when the opportunity comes your way. Here's what else is covered: John's newly found love & enthusiasm for the “B' word Having no direction early on in his young adult life and finding food Cooking with his father ignited the flame in him How NOT getting hired in New York changed his trajectory, and you can blame it on dial-up internet Working for Charlie Trotter in one of the most challenging kitchens in the world Why failures, disappointments, and the feeling of discomfort are SO essential to developing yourself as a chef It's OK to fail! But fail forward and learn from every failure by turning it into a lesson Why being a great chef is like walking a tightrope between failure and ambition How working at Alinea shaped his perspective The hilarious story of how the relationship with his future wife was exposed after dating and working together How the husband-wife team splits responsibilities and how that relationship has evolved after children Moving to the middle of nowhere with no expectations How a full-page article in the New York Times changed everything for them The one and only Kitchen Arts & Letters bookstore in NYC How the layout of their building gives them the opportunity to do two separate concepts under the same roof The way that he approaches food, the ingredients and how he brings them to the plate, and his intuition-based style of cooking Allowing a plant to go through its full cycle of life to see what kinds of exciting stages it goes through and how that can impact the way you use it Breaking down one of their more novel ideas from back in the day A way that Chef stays grounded and on the right path The benefits of having two restaurants that can feed each other's customers as well as help use up the product they get in the house Why learning a craft such as cooking takes time and effort, and why you should not rush your career A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef which gives you a powerful and free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform!

John joins the show over the phone from Jamestown, North Dakota to talk about signing with his hometown team. We chat about growing up in Fort McMurray, playing baseball in the region, and so much more.

In this episode, Rich and cohost Sherri Cook Woosley have a conversation with Mary Hastler. Mary is the Chief Executive Officer of Harford County Public Library in Maryland. Learn about the Aberdeen Branch, Darlington Branch, and others. Mary also tells us about the current reading program, superheroes, and of course, Chesapeake Farm & Bay to Table with Chef John Shields. If you haven't looked at or used the online sources, such as Hoopla, Libby, kanopy, and others, get over to Harford County Public Library (hcplonline.org) and check them out.Thank you to Mary Hastler for the conversation. Here are some links for HCPL:Website:Harford County Public Library (hcplonline.org)Social Media:Harford County Public Library | FacebookHCPL (@hcplonline) / TwitterHarford County Public Library (@hcplmd) • Instagram photos and videosGet your story told and book written. Schedule a call with Mike Ulmer at Select a Date & Time - Calendly Get your story told and book written. Schedule a call with Mike Ulmer at Select a Date & Time - Calendly https://harfordcountyhealth.com https://harfordcountyhealth.comBuzzsprout - Let's get your podcast launched! Start for FREEFreedom Federal Credit Union HELPING YOU REACH YOUR FINANCIAL DREAMSRocketbook Get the perfect companion for podcasting, school, office, or anything else.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showFollow the Conversations with Rich Bennett podcast on Social Media:Facebook – Conversations with Rich Bennett & Harford County LivingFacebook Group (Join the conversation) – Conversations with Rich Bennett podcast group | FacebookTwitter – Conversations with Rich Bennett & Harford County LivingInstagram – Harford County LivingTikTok – CWRB (@conversationsrichbennett) | TikTok Sponsors, Affiliates, and ways we pay the bills:Recorded at the Freedom Federal Credit Union StudiosHosted on BuzzsproutRocketbookSquadCast Contests & Giveaways Subscribe by Email ...

It's the 7th anniversary edition of the universally beloved What Ya Got Cookin'? Pre-Thanksgiving Special here on Midday. Thursday will mark the third Thanksgiving with COVID hovering over the table. COVID infections and infections from other viruses are on the rise. The Maryland Department of Health reports 18 deaths from COVID related disease in the last 24 hours. Twenty-three people were hospitalized for COVID-19 in Maryland yesterday. But lots of people have been vaccinated and boosted against COVID, and life is a whole lot more normal than it was over the last two Thanksgiving Days. Our mission here on Midday is simple: we've got two wonderful chefs at your disposal to share recipes and tips to help make your Thanksgiving dinner a delicious and memorable affair. John Shields is a chef and the proprietor of Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art. His latest book is The New Chesapeake Kitchen… Chef Damian Mosley is the creative force behind Blacksauce Kitchen, which you can find at the Waverly Farmer's Market and at their storefront on 29th Street in Remington… And we'll also check in with Tom's mom, Rosemary Hall, to find out what she's bringing to Thanksgiving with his nephew in South Carolina. Whatever you love about Thanksgiving, we'd love to hear about it. What are your family food traditions? Which of the six million ways to make cranberry sauce will you choose tomorrow? Who's coming to your place, or whose place are you going to?Let's talk, and let's share with each other the things we love about Thanksgiving, culinary or otherwise. A FEW OF THE RECIPES MENTIONED ON TODAY'S SHOW: Rosemary Hall (Tom's mom) recommends:Katie Lee's (Food Network) Santa Brownie Bites Chef John Shields recommends: Champagne Cabbage & ApplesJohn notes: “Not that I really understand the concept, but some people just do not like sauerkraut—go figure. But I found a solution--a little devious, but a solution nevertheless. And here it is: a braised champagne “kraut,” with ginger, caraway, and a goodly amount of tart apples. The secret is rinsing the sauerkraut well under cold water, and then the kraut naysayers will enjoy a plateful extolling the virtues of cabbage, and, of course, champagne. Honestly, whether you like kraut or not, this dish really is a crowd pleaser.” Serves 8 6 tablespoons butter or olive oil2 slices bacon, cut into 1/2-inch pieces (optional)1 small onion, thinly sliced2 tablespoons minced fresh ginger1 teaspoon minced garlic3 tart apples, peeled, cored, and thinly sliced2 jars (2 pounds each) sauerkraut, rinsed in cold water several times and drained2 cups dry champagne1 teaspoon caraway seed (optional)Salt and black pepper, to tastePreheat the oven to 350°F.In a heavy ovenproof pot, melt the butter, and if using, render the bacon for a few minutes. Add the onion, ginger, and garlic. Sauté for 4 minutes. Add the apples and sauté for 2 minutes longer.Place the rinsed sauerkraut into the pot. Pour in the champagne, caraway seed, salt, and pepper. Toss together and bring to a boil. Cover tightly and bake in the oven for 1 hour.#### Maple-Glazed Sweet PotatoesJohn notes: “Sweet potatoes play a major role in the kitchens of the Bay, and I play the role of chief cook at family holiday gatherings. I would be in the doghouse if I did not prepare this traditional dish, in which the cooked sweet potatoes are glazed with an orange-scented maple syrup and topped with black walnuts. Be careful about eating the sweet potatoes piping hot: They tend to stick to the lips.” Serves 4 to 6 6 large sweet potatoes¾ cup (firmly packed) brown sugar4 tablespoons (½ stick) butter¼ cup maple syrupGrated zest of 1 orangeJuice of 1 orange½ cup chopped black walnutsPreheat the oven to 375°F. Generously butter a 13 x 9 x 2-inch baking dish.Bring a large pot of salted water to a boil. Add the sweet potatoes and boil until just tender, about 30 to 35 minutes. Drain and peel the sweet potatoes. Cut them into quarters and spread in the baking dish. Combine the brown sugar, 1/2 cup water, butter, maple syrup, orange zest, and orange juice in a heavy-bottomed pan. Stir to dissolve the sugar, bring to a boil, and cook until the mixture forms a syrup, about 5 minutes. Pour the syrup over the yams and sprinkle with the chopped nuts. Cover the baking dish tightly with foil. Bring a large pot of salted water to a boil. Add the sweet potatoes and boil until just tender, about 30 to 35 minutes. Drain and peel the sweet potatoes. Cut them into quarters and spread in the baking dish. Combine the brown sugar, 1/2 cup water, butter, maple syrup, orange zest, and orange juice in a heavy-bottomed pan. Stir to dissolve the sugar, bring to a boil, and cook until the mixture forms a syrup, about 5 minutes. Pour the syrup over the yams and sprinkle with the chopped nuts. Cover the baking dish tightly with foil.Bake for 30 minutes. Remove the foil and continue to bake for 10 minutes more. Remove from the oven and let stand 5 minutes before serving. ####See omnystudio.com/listener for privacy information.

Wake Forest Attending Surgeon Dr. John Shields talks with Residents Drs. Ameen Barghi and Anirudh Gowd about tactics to use and timing to give and receive feedback.   For more educational resources, visit:  https://www.eoa-assn.org/

"Born and raised in Philly, crash landed in Charleston, Kevin and John Shields are breaking into previously uncharted waters with their quirky indie hip-hop group, Little Stranger. Between John's melodic singer-songwriter magnetism, Kevin's in-your-face delivery, and an overall undeniable groove, this duo is sure to get any audience up and moving. Stylistically reminiscent of Gorillaz and Odelay-era Beck, Little Stranger delivers a fresh take on melodic hip-hop. Every track brings the uniqueness and strangeness that their name implies. For the past few years, the duo has perfected their live performance by playing over 100 shows per year prior to the coronavirus shutdown. The group also puts a big focus on creating arresting visual experiences through their music videos, their own eccentric television program (LSTV), and in-house graphics. Between their out-of-the-box creative endeavors and an ever-increasing arsenal of new tunes, Little Stranger is poised to make 2022 another slam dunk." www.littlestrangermusic.com --- Send in a voice message: https://anchor.fm/thesunshineshow/message Support this podcast: https://anchor.fm/thesunshineshow/support

Get ready! This week we have Little Stranger as our guests on No Simple Road. We get into the timing of releasing the album 'Trip Around Saturn', having to play 4 hour gigs, why getting turned on to Phish make your bandmates angry, how the unique chemistry of Little Stranger has come to be and evolved, the way living together creates symbiosis, how they have been received in the jam scene, and way more fun than should be allowed. Born and raised in Philly, crash landed in Charleston, Kevin and John Shields are breaking into previously uncharted waters with their quirky indie hip-hop group, Little Stranger. Between John's melodic singer-songwriter magnetism, Kevin's in-your-face delivery, and an overall undeniable groove, this duo is sure to get any audience up and moving. Stylistically reminiscent of Gorillaz and Odelay-era Beck, Little Stranger delivers a fresh take on melodic hip-hop. Every track brings the uniqueness and strangeness that their name implies.For all things Little Stranger head over to: www.littlestrangermusic.comSONG AT THE BEGINNING OF THE INTERVIEW: "Red Rover (feat. Jarv)" from 'Trip Around Saturn'SONG AT THE END OF THE INTERVIEW: "Kev's Break" from 'Trip Around Saturn'NEW!!! No Simple Road Intro Music Created By ESCAPERFREE SHIPPING from Shop Tour Bus Use The PROMO CODE: nosimpleroadFor 20% off Sunset Lake CBD PROMO CODE: NSR20 For 25% off Electric Fish Lights PROMO CODE: NSRFOR 10% off your first month of Better Help CLICK HEREFor 20% off Grady's Cold Brew PROMO CODE: NSRFor 10% off your order at Fin and Wheel PROMO CODE: NSROTHER MUSIC BY AND USED WITH HE PERMISSION OF:APOLLO SUNSOUTRO MUSIC BY AND USED WITH PERMISSION OF:CHILLDREN OF INDIGONo Simple Road is part of OSIRIS MEDIA. Osiris Media is the leading storyteller in music, combining the intimacy of podcasts with the power of music.We inform and delight music fans by creating shows with leading artists, telling untold stories, and working with brands to craft compelling narratives that bring music to life.Support this show http://supporter.acast.com/nosimpleroad. See acast.com/privacy for privacy and opt-out information.

In the 40th anniversary year of the Falklands Conflict, we are joined by John Shields, author of ‘Air Power in The Falklands Conflict - An Operational Level Insight into Air Warfare in the South Atlantic'.

In the 40th anniversary year of the Falklands Conflict, we are joined by John Shields, author of ‘Air Power in The Falklands Conflict - An Operational Level Insight into Air Warfare in the South Atlantic'.

Co-hosts John Shields and wife Kit, and Owen Allen and wife Joanna, tell true miracle stories of things that happened to them or Christians they know.  Stories include:  Surviving the worst plane crash in history; a car that ran without gas; and a hospital room in which two angels lived.

It's the 6th anniversary of the universally beloved What Ya Got Cookin-Thanksgiving Edition, here on Midday. Last Thanksgiving, the rule of thumb was cancel, or keep it super small. COVID infections are once again on the rise, but lots of people, even those as young as five, have been vaccinated and boosted, so many more people are venturing back to the Thanksgiving table. Our mission here on Midday is simple: we've got three wonderful chefs at your disposal to share recipes and tips to help make your Thanksgiving dinner a delicious and memorable affair. John Shields is a chef and the proprietor of Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art. He's also the host of Coastal Cookingon MD Public Television and PBS. John's latest book is The New Chesapeake Kitchen. Chef Damian Mosley is the creative spirit behind Blacksauce Kitchen, which you can find at the Waverly Farmer's Market and at their storefront on 29th Street in Remington. A little later in the show, we'll check-in with Debonette Wyatt, the chef and owner of My Mama's Vegan, a new Vegan restaurant on Greenmount Avenue here in Baltimore. So if you are not a turkey eater, we'll be showing you some love a little later. And speaking of My Mama's, we'll also check in with Tom's mama, Rosemary Hall, to find out what she's bringing to Thanksgiving with his brother in Tennessee... Whatever you love about Thanksgiving, we'd love to hear about it. What are your family food traditions? Which of the six million ways to make cranberry sauce will you choose tomorrow? Who's coming to your house, or whose house are you going to, and what COVID precautions will everybody be taking?Let's talk, and let's share with each other the things we love about Thanksgiving, culinary or otherwise. Some community notes: The Y of Central MD's annual Turkey Trot Charity 5k is happening again tomorrow. You can run it. You can walk it. You'll enjoy it either way, and you'll help the Y provide meals and services to folks throughout Central MD. To sign up, click here. And this note about some musical happenings at An Die Musik, the performance venue in Baltimore's Mt. Vernon neighborhood. The John Lamkin Quintet will play a set Friday night; TK Blue and the Mentors Trio will play Saturday night, and on Sunday afternoon and evening, the Eric Byrd Trio will play “A Charlie Brown Christmas,” a great show for families. You need to be vaccinated to attend in person. You can stream all of these shows too. Check it all out at An Die Musik'sWebsite. _____________________________________ Here are three of John Shields' classic Thanksgiving recipes: Thelma's Crab and Artichoke Dip This rich and satisfying dip recipe is from Baltimore's Thelma Tunney. It teams blue crabmeat with tender artichoke hearts in a lightly spiced mayonnaise-based sauce and is actually prepared like a casserole. When guests find out Thelma has been invited to a potluck party they are also attending, their mouths start watering in anticipation of this dip. Thelma often serves this dish as an entree baked in individual ramekins accompanied by a fresh garden salad and a hot crusty baguette. When you serve it as a dip, provide plenty of baguette slices or crackers for dipping. 8 ounces sharp cheddar cheese, shredded 2 cups mayonnaise 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce Juice of 1 lemon 1/8 teaspoon cayenne Freshly ground black pepper 1 jar (16 ounces) artichoke hearts, drained and cut into small pieces 1 pound backfin or special crabmeat, picked over. ½ cup chopped parsley Preheat the oven to 350°F. Butter a 6-cup casserole dish. Combine the cheese, mayonnaise, mustard, Worcestershire, lemon juice, cayenne, and black pepper in a large bowl. Stir until well mixed. Gently fold in the artichoke hearts, crabmeat, and parsley. Pour the mixture into the casserole dish. Bake for 20 to 25 minutes. Serve at once.  Serves 8 to 10. _______________________________________ Champagne Cabbage and Apples Not that I really understand the concept, but some people just do not like sauerkraut—go figure. But I found a solution--a little devious, but a solution nevertheless. And here it is: a braised champagne “kraut,” with ginger, caraway, and a goodly amount of tart apples. The secret is rinsing the sauerkraut well under cold water, and then the kraut naysayers will enjoy a plateful extolling the virtues of cabbage, and, of course, champagne. Honestly, whether you like kraut or not, this dish really is a crowd pleaser. 6 tablespoons butter or olive oil 2 slices bacon, cut into 1/2-inch pieces (optional) 1 small onion, thinly sliced 2 tablespoons minced fresh ginger 1 teaspoon minced garlic 3 tart apples, peeled, cored, and thinly sliced 2 jars (2 pounds each) sauerkraut, rinsed in cold water several times and drained 2 cups dry champagne 1 teaspoon caraway seed (optional) Salt and black pepper, to taste. Preheat oven to 350°F. In a heavy ovenproof pot, melt the butter, and if using, render the bacon for a few minutes. Add the onion, ginger, and garlic. Sauté for 4 minutes. Add the apples and sauté for 2 minutes longer. Place the rinsed sauerkraut into the pot. Pour in the champagne, caraway seed, salt, and pepper. Toss together and bring to a boil. Cover tightly and bake in the oven for 1 hour.  Serves 8. ____________________________________ Emily's Favorite Black Rock Orchard Apple Pie 2 ¾ cups flour ¾ cup butter 1 large egg ¼ cup milk 10 large tart apples ½ cup sugar 1 teaspoon ground cinnamon 1 cup cereal flakes (corn, wheat, or a similar type of cereal) Preheat oven to 375 degrees F. Place the flour in a mixing bowl and cut butter in with a pastry cutter, or the tips of your fingers, or in a food processor. If using a food processor, use the pulse feature, taking care to only get a coarse mixture. You don't want to over-process. Beat the egg and the milk together and mix with the flour mixture to form a stiff dough. Divide the dough into two pieces and refrigerate. Peel, core, and thinly slice the apples into a bowl. Mix the cinnamon and sugar together and mix with the apple slices. Roll out one ball of dough to fit the bottom and sides of a 12X9-inch Pyrex baking pan. Sprinkle with the cereal flakes, leaving a ½-inch border around the edges of the dough. Spoon the apple mixture over the flakes. Roll out the remaining dough and place over the apples. Seal by pinching the edges together and brush with a little milk to help brown the top of the pie. Place pie in the oven and bake for 1 hour. Remove pan and place on a wire rack to cool. Pie may be served warm or cold. Serves 10 to 12. Adapted from John Shields' Chesapeake Chef column inEdible Chesapeake MagazineFall 2008 Edition. See omnystudio.com/listener for privacy information.

John Shields is a talented and genuinely nice person. He's a chef/owner of Gertrude's Chesapeake Kitchen, author of 5 books, host of two television shows, James Beard nominee and now runs a non-profit to bring community together called Our Common Table. , It's our delight to have an entertaining and informative episode. You'll learn how a boy from Baltimore, brought up in a tightly knit Irish community was able to use his creativity and positive attitude to delightful heights in California. We'll let you listen for all the fun stories and laughter, followed by some smart and effective collaborations and community building for good!  Gertrude's Chesapeake Kitchen website at Baltimore's Museum of Art. Please follow and participate in social media.  Our Common Table website. Please follow and participate in Instagram and Facebook. 

October 3, 2021 | John Shields

Southview welcomes guest preacher John Shields to discuss what it means to follow Jesus.Sermon notes are available on YouVersion Events.Video of the worship service is available for replay.

Device Nation sits down with a surgeon you need to know, Dr. John Shields!  Fellowship Director Adult Reconstruction, Department of Orthopaedic Surgery at Wake Forest Baptist Health, there are some GREAT pearls of wisdom for the recon-minded among us!  We talk about his life, his practice and him as one of my favorite follows on Twitter:Follow on Twitter: https://twitter.com/jointdocshields?lang=enClinic Site: https://www.wakehealth.edu/Providers/S/John-Shepherd-ShieldsWe continue our FBI "Special Agent" series, looking at the first step of the Behavioral Influence Stairway developed by former FBI BSU chief, Dr. Greg Vecchi.   The step called Empathy is the key to the entire stairway so we are spending some time on its' precursors. Today's precursor is active listening as we get a little "salesy" with the 5 P's!!!Behavioral Influence Stairway Model Graphic: https://www.dropbox.com/s/a896tnjqudvbc02/Revised%20BISM%202019.png?dl=0Support the show (https://www.venmo.com/DeviceNation)

May 30, 2021 | John Shields

In this episode, Sammy sits down via Zoom with Chef John Shields, co-owner of Gertrude’s, located in the Baltimore Museum of Art for over 20 years. They discuss the influence of his grandmother, Gertie, the environmental impact of humans on the Chesapeake Bay, how to write a cookbook, their favorite farmers market on 32nd street, and much more! See omnystudio.com/listener for privacy information.

An interview of John Shields, co-founder of the "Saving Christianity" podcast, by Shannon Wolfe, the podcast's producer.  Shannon questions John in a direct way about growing up on a Virginia tobacco farm – how becoming a Christian changed his life – how he became a pastor – and why he co-founded this podcast.

This Thanksgiving, as many Americans forego travel due to the pandemic, large gatherings of friends and families will give way to more intimate feasts. Whether you're cooking for one, two, or ten - today, we're sharing recipes and tips to help make your Thanksgiving dinner a delicious and memorable affair. Chefs David Thomas and John Shields are with us once again to talk you through any questions you might have and to share their favorite dishes.

It’s been six months since restaurants in Maryland were forced to shut down because of the Coronavirus. The cessation of in-person dining lasted through most of the spring. Some restrictions were eased at the end of May. As of last week, restaurants are allowed to have 75% capacity in their dining rooms. But despite their best efforts, much damage has been done. Thousands of restaurants have permanently closed their doors, leaving millions of restaurant workers unemployed. As the industry focuses on recovery, what will the future of dining-out look like? Tom’s guest is Chef and author John Shields. He is the proprietor, along with John Gilligan, of Gertrude’s Chesapeake Kitchen at the Baltimore Museum of Art.

John Brennan Chair of Westmeath Dublin Business Network on a fundraiser for North Westmeath Hospice. John Shields of WhatsForDinner.ie as they prepare to begin servicing Tullamore on 16th September and Stewart Quinn of the band Transmitter on the effect the pandemic is having on the industry. Also, Sean Clancy of Local Enterprise Office Laois outlines a new programme for food companies beginning in October.

In this episode,  Realtor Adam Kruse and  Realtor Shannon St. Pierre talk to Jeff and Shelly Coffman of  https://missourisellnow.com/ about their recent problem with professional squatters and the nightmare they put Jeff and Shelly through.   In 2019 Jordan Harris and Barbarita Jimmerson took over Jeff and Shelly’s Hazelwood, Missouri rehab until  KMOV investigative reporter Chris Nagus got involved and exposed Jordan and Barbarita on television. Find out just how manipulative these squatters were and how they got away with doing the same thing to at least 16 other property owners.    If you have been defrauded by Jordan Harris or Barbarita Jimmerson, contact John Shields at the Missouri Attorney General’s Office at 314-340-3417.    DISCLAIMER: IN THIS EPISODE THERE ARE A LOT OF LEGALITIES DISCUSSED. WE ARE NOT ATTORNEYS. CONSULT YOUR OWN ATTORNEY TO VERIFY ANYTHING DISCUSSED IN THIS EPISODE.   Email questions to  PODCAST@HermannLondon.com Adam Kruse- https://hermannlondon.com/realtor/adam-kruse/ Shannon St. Pierre- https://hermannlondon.com/realtor/shannon-st-pierre/ Jeff Coffman -   https://missourisellnow.com/ Shelly Coffman -  https://humbleseedcoaching.com/   Visit us at  http://hermannlondon.com/  or 7350 Manchester Rd, St. Louis, MO 63143  or Call-314-802-0797 Search For Homes on   http://www.wizah.com/ Download the St. Louis Realtor Podcast- http://goo.gl/rs1q9X Theme song by Trastornobeats 2:00  KMOV did an investigative report on Shelly and Jeff Coffman’s squatter problem https://youtu.be/wnQ8OBOoe4I 2:28 Jeff Coffman got started in real estate investing in 2014 and was able to quit his day job in 2017. Shelly quit her day job in August of 2019. 3:30 Jeff enjoys doing Sub2 (subject to) deals. What is a Sub2 real estate deal? 5:25 What is a kitchen table closing when it comes to real estate? 6:24 Shelly was happy at her corporate job but saw how Jeff’s company was helping people in the community 7:10 Traditionally people think of squatters as homeless people sneaking in and living in squalor but these Jordan Harris and Barbarita Jimmerson were professional squatters that targeted high end homes and lived a life of luxury 8:30 How long did Jeff spend rehabbing this home in Hazelwood? 9:30 Two months before the home was finished, Jordan Harris saw the dumpster in the driveway, walked in the door, and told Jeff he was interested in buying the home. The house was not on the market yet. 10:30 Two days before the home was finished, Jordan Harris showed up to the house again and asked to put a contract on it. 11:47 Jeff is not a licensed real estate agent and uses his own contracts 12:07 Jordan gave Jeff a pre-approval letter and then spoke with Jordan’s lender 13:58 A few days later Jordan asked to take possession prior to closing. Jeff said no but wrote up a 30 day lease instead 14:50 Is buyer possession prior to closing on a property common? Why is the buyer possession prior to closing form considered to be forbidden?  16:23 Did Jeff do any background checks on Jordan Harris? Is it hard to do a background check on someone with a common name? 17:17 If criminals put their superpowers to good use they would become successful 17:56 Jordan Harris asked Jeff Coffman to help him hang pictures on the walls after he moved in 19:11 Jordan Harris moved into the Hazelwood property on July 2nd, 2019 with his mother Barbarita Jimmerson but didn’t want to put her on the lease. Jeff charges more rent for people not listed on the lease 20:12 When did Jeff Coffman meet Jordan Harris’ mother, Barbarita Jimmerson? Jeff showed Jordan and Barabrita another much smaller house 20:55 Jordan gave Jeff $500 up front but stopped paying after that 21:23 Jordan only communicated through texts and recorded all their phone calls. Jordan set up many meeting times to pay but then never showed. Jeff used the  MileIQ app to prove he went to the meet up locations. Jeff also gave Jordan the option to pay via apps like Venmo. 24:04 Jeff’s first red flag after Jordan moved in was Jeff never received the earnest money 25:13 Jordan’s lender went completely dark 25:39 At the 60 day mark Jeff posted a 10 day notice to quit on the door of the Hazelwood home which led to Jordan and Barabarita making angry phone calls to Jeff 26:29 Jeff started the eviction process by getting ahold of an attorney. The official hearing was on Halloween 2019. Jordan showed up to the court date, contested it, and a continuance was issued. 28:44 The second court date was on December 5th, 2019 where the two parties had the option to settle. 30:18 The day before the December 5th court date, Jordan Harris hired his attorney and they were setting up their case while they were sitting in trial. Jeff believes this was on purpose to get another continuance 31:40 Jeff posted about Jordan Harris and Barbarita Jimmerson in multiple investor Facebook groups. 32:35 The judge denied Jordan’s request for a continuance and made them go to trial that day. Jordan claimed the house was uninhabitable. 34:18 Jordan claimed the Hazelwood home was uninhabitable because of low water pressure but Jeff later found out the water company shut the water off but there was a leak so some water was still getting to the house. 35:50 During court, Jordan and Barbarita kept making a scene and begged Jeff to let them stay in the house. 36:30 Jeff won the judgement. What is the difference between a rent and possession eviction and unlawful detainer eviction? 38:02 How long does it take to get a sheriff to come and forcibly evict someone? Do sheriff’s avoid evicting people during Christmas? 39:04 The eviction was scheduled for December 30th, 2019. Jordan Harris and Barbarita Jimmerson started moving out of the Hazelwood property on December 29th, 2019. Chris Nagus of KMOV showed up on December 29th, 2019 to get Jordan and Barbarita’s side of the story after weeks of trying to contact them and trying to figure out where they worked. 39:42 Jeff and one other person found out where Barbarita worked and they spoke to her manager to let them know what kind of person she is.  40:55 On December 29th movers were hired by Jordan. After Chris Nagus and the police showed up, one of the movers started broadcasting the situation on Facebook Live. 42:40 Jordan Harris had Pillar to Post inspect the Hazelwood home but then never paid for the $600 inspection. The movers told Jordan and Barbarita they weren’t going to unload their stuff from their trucks until they got paid. 45:44 Why were there lawnmowers being pushed into the neighbor’s yard during the KMOV report on serial squatters? 47:00 Jordan Harris supposedly ran a lawn service 48:20 Jeff Coffman did in fact have Jordan Harris talk to two additional lenders 49:56 The December 30th eviction day was full of strange behavior. A man wearing a mask stalked Jeff and Shelly while video recording them. Jordan kept driving up and down the street while making gun gestures with his hand.  Jeff called the Hazelwood police who helped clear the house. 54:47 Jeff took control of the house, changed the locks, and installed a security system 55:09 Right before meeting Jordan Harris, Jeff successfully did a possession before closing deal which is why he was willing to do it again. 56:19 How did Jeff Coffman end up on KMOV talking about serial squatters? What has the feedback been like now that the KMOV story has reached so many people? 58:31 Does Jeff think there is any chance to collect on the judgement against Jordan Harris? 59:08 Can you garnish someone’s wages for not paying rent if they were not on the lease? 59:40 How did Jordan Harris and Barbarita Jimmerson use Realtors to find their next target?  1:01:42 Jordan Harris eventually started targeting rehabbers after too many Realtors found out about their scheme. Jordan used religion to convince people to trust him. Jordan told Jeff, “God told me to turn down this street”. 1:02:50 How many people have been victimized by Jordan Harris and Barbarita Jimmerson? 1:04:12 Jordan Harris and Barbarita Jimmerson also squatted in hotels 1:07:39 If you have been defrauded by Jordan Harris or Barbarita Jimmerson, contact John Shields at the Missouri Attorney General’s Office at 3143403417. 1:09:37 If you’re an  agent who would like to work with Jeff Coffman, you can reach him at  https://missourisellnow.com/ . If you are interested in Jeff Coffman’s course on subject 2 investing go to  https://sub2empire.com/ . Shelly Coffman is a registered 500 hour yoga teacher and you can contact her at  https://humbleseedcoaching.com/

In 2018, the Government of Canada released the first multi-year immigration levels plan, which sets targets for the amount of immigrants that Canada will admit from 2019 to 2021. According to Immigration, Refugees and Citizenship Canada, the plan is designed to contribute to an immigration system that supports the middle class through economic growth, supports diversity, and helps build vibrant, dynamic and inclusive communities while maintaining border integrity to ensure the safety of Canadians. The plan is made up of Canada’s federal immigration programs, with economic class immigration, family class migration, as well as refugees and humanitarian claims. In total, Canada plans to admit over 1 million immigrants in this three year time span, an increase from the previous 2017 levels plan. In this episode, we discuss increasing Canada’s population, economic migration, refugee policy and settlement and integration policy. We are joined by Doug Saunders from the Globe and Mail, Parisa Mahboubi from the CD Howe Institute, Audrey Macklin from the University of Toronto and John Shields from Ryerson University. Credits Daniella Marciano Thea Koper Alex Gold-Apel 

Chef David Thomas of Ida B’s Table and John Shields of Gertrude’s Chesapeake Kitchen at the BMA are in the house for our annual pre-Thanksgiving edition of What Ya Got Cooking. Plus, Tom's mother, Rosemary Hall, brings her motherly and authoritative musings on all things Thanksgiving to the show!

Good journalism requires the ability to tell a story that captures the attention of its audience. And there are lots of great examples of good radio and audio storytelling out there now, using journalistic techniques and with qualified journalists guiding the listeners through the process. In this episode we're talking with Editor of BBC Radio 4's Beyond Today podcast, John Shields. We discuss the ingredients of good storytelling, and John gives great advice for budding storytellers. Terry is joined in the studio by Broadcast Journalism student Karolina Komada. Fantastic Noise is a podcast about making radio. Recorded in the Radio LaB 97.1FM studios at the University of Bedfordshire. Produced and presented by Terry Lee. You can follow Fantastic Noise on facebook.com/afantasticnoise, instagram.com/afantasticnoise & twitter.com/afantasticnoise or email us fantasticnoise@beds.ac.uk. Let us know what you think. Our art work was produced by Stoo Elvin (facebook.com/iamstooelvin/), and our theme music is by Liam Ayton, remixed by Daniel Potter.

Presenters recommend their favourite podcasts. Amanda Litherland speaks to editor John Shields and producer Seren Jones about how the Beyond Today podcast is made.

This is a Crabcake from The Maryland Crabs! What is a Crabcake? Well, it's a very short snippet of something you need to know. It might be 5 minutes long..or it might be 20....or longer in this case, because..well...beer! In any event, enjoy your Maryland Crabcake! Today, Tim is on the phone with John Shields, who is been called the "Culinary Ambassador of the Chesapeake Bay." Aside from being the owner of Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art, John has written multiple cookbooks on the cuisine of the Chesapeake region. The host of PBS's "Chesapeake Bay Cooking" and "Coastal Cooking with John Shields", his work has appeared in The New York Times, the Washington Post, Coastal Living, and Southern Living. He is a frequent guest on WYPR radio, local TV and at public events.  John's newest book, The New Chesapeake Kitchen was released in October, 2018. Here, John's decades of exploring and championing the Chesapeake region are presented in a volume that articulates his essential philosophy, as well as his commitment to, and love for the Chesapeake—its land and waters, its people, its history, and its food traditions. Thank you to Ann Alsina, principal at Covington-Alsina in Annapolis, for allowing Tim to take over your conference room for a couple of hours. And we apologize in advance, because he plans on making a habit out of it.

Tina Daheley speaks with Mobeen Azhar, a journalist and filmmaker for the BBC who travelled to Portland, Oregon to make a film about the death of a 19-year-old African American. The footage of Larnell Bruce running for his life went viral at the time, raising alarm about white supremacy. But in Oregon, Mobeen uncovered a story far more complex than he’d ever anticipated. Produced by Jessica Beck Mixed by Weidong Lin Edited by John Shields

I use ingredients and techniques that I have learned from elsewhere and just, as long as it's cohesive, and that it doesn't seem to recreate some classic dish with a spin on it. We don't need to do our take on something. I think we want to be as authentic as we can or to who we are and just try to use those influences to create a dish rather than trying to just showcase I guess this is the dish from a specific country. What we covered in this episode Chef Johnny Spero talks about this experience in the Netflix show "Final Table".Anthony Bourdain show "No Reservations" was at the origin of Chef Johnny Spero's desire to travel and discover other cuisines.Everything on his mind just keeps looking back to modern Spanish cooking.But the first time he traveled to Europe was for a stage in NOMA in Copenhagen.His mentors were Chef John Shields, Chef Jose Andres, He remembers his Asia tour in Singapore, Vietnam, Cambodia, and Japan.Going to culinary school versus first hand experience while traveling.For him the places to go today to find a stage in Copenhagen (Chef Christian Puglisi - Restaurant Relae),  Barcelona (Chef Albert Adria - Enigma), and Honk Kong.Chef Johnny Spero describes how his experiences in Denmark and Japan influences the decor and food at his restaurant Réverie in Washington DC.He talks about his creative process. Very much inspired by nature. Focusing on the ingredient first.For him cooking is more about artistic interpretation versus being craft.  Instagram plays an important role as when people take pictures and put it on Instagram, it represents what the restaurant stands for.Chef Johnny Spero explains the meaning of the name of his restaurant Réverie.He mentioned some of the latest ingredients he is experimenting with: Birch bark, and Kohlrabi.5 rapid-fire questions. Links to other episodes in Washington DC Chef Drew Adams Chef Johnny Spero's recipe for burgers Our burger has some inspiration from from America. Like classic America but also with a little bit of Japanese influence as well. So one of the things that we do is smash Patty burgers. I don't like to grill burgers. I like to do them in a pan because I love the crust which is very American style. You know Middle America smash in the pan. It gets a crispy and then we put soft cheese on it. What I like to do is to add stewed onions. The thing that really makes our burger pop is that we add Japanese style pickled cucumbers. It's actually delicious but a little more rich.So we our Burger looks very much like inspired by Big Mac. It's very simple but we use all ribeye. So we actually use the ribeye cap which is one of the most prized pieces of meat and we grind into a burger. We seasoned ours with salt and pepper inside the grind. And that's I think a lot of people try to over complicated. You end up covering it but if you have really high quality beef, seizing it appropriately and make sure you don't bury it sauces we try to keep our is very very clean and simple. We serve our special sauce that starts with smoked eggs. Click to tweet Clearly I did not do well in school so books don't teach me. First hand experience does. Click To Tweet Inspiration definitely starts with ingredient. Let's focus on highlighting the ingredients, not masking them and let them stand out Technique should be used to elevate the dish not be a showpiece. Click To Tweet First hand experience in the kitchen is probably the most important. Taste the world and build a culinary database of flavors and textures and different temperatures. Click To Tweet Social media Chef Johnny Spero Twitter Instagram Social media Reverie Instagram Links mentioned in this episode ReverieNetflix - Final Table ShowMinibar by Jose AndresNoma CopenhagenChef John ShieldsRestaurant...

It’s What Ya Got Cookin?: Another in our occasional series featuring some of Baltimore’s best chefs and foodies, who take time away from their steamy kitchens to share with Midday listeners all manner of cooking tips. With July 4th looming, we’re zeroing in on that most American category of summer holiday cooking: the backyard barbeque. What should you grill? And how, exactly should you grill it? Whether you’re a seasoned backyard cook or a newbie to the summer outdoor cooking scene, we’ve got your back. Our guests are John Shields a chef, an author and the proprietor, along with John Gilligan, of Gertrude’s Restaurant at the Baltimore Museum of Art and Damian Mosley, chef and proprietor of Blacksauce Kitchen, a catering and mobile food business specializing in biscuits and barbeque. We livestreamed this conversation on the WYPR Facebook page. To watch the video, click here.Recipes follow: Mediterranean-Style Grilled Blue CrabsIn the seafood cafu233us of Greece during the summer months, one finds grilled crabs smaller than Chesapeake blues. John Shields says, ----My Greek-Chesapeake cooking expert Maria, tried a similar, pardon the expression, “execution,” on the blue crab of the Chesapeake with outstanding results. This is a great idea for a Greek themed cookout that could include a hearty feta cheese and Kalamata olive salad, loaves of crusty bread and chilled bottles of retsina.---- Serves 3 – 4 12 large male blue crabs (#1 jimmies) 1 u189u cup olive oiljuice of 3 lemonsLight a fire in a charcoal grill. In a steamer pot, or a large heavy pot with a tight-fitting lid, pour water to a depth of 2 – 3 inches. Put a raised rack in the pot that is tall enough to clear the water. Bring to a good strong boil.Place the live crabs on the rack, cover, and steam over moderately high heat until about half cooked.Remove the crabs and allow to cool until you can handle them. With a sharp chef’s knife, cut the body down the middle lengthwise, right through the shell, resulting in 2 halves with legs. Pull off the top shell and discard. Clean out the gills and the “devil.”In a small bowl mix together the olive oil and the lemon juice. Pour off 1/3 of that mixture to use for basting. Brush the crabs with the basting mixture and place on the hot charcoal grill. Cook, turning frequently, until the shells are bright red and the meat has turned form opaque to white.Serve with the reserved olive oil and lemon mixture for dipping the meat.Barbecued OystersJohn Shields adds, ----Barbecuing oysters may seem an odd way to cook Chesapeake oysters, but take my word: It is an absolutely delicious method and well worth the effort.There is no barbecuing involved. Rather, a tangy barbecue sauce is spooned over the shucked oysters and topped with a piece of hickory-smoked bacon.---- Serves 4 to 624 oysters1 u189u to 2 cups Jimmy’s Barbecue Sauce (recipe follows)24 pieces (2 inches square) baconRock saltPreheat the oven to 450u176uF. Shuck the oysters, keeping the oyster meat in the deep part of the shell. Place about 1 tablespoon of the barbecue sauce on each oyster. Top with a bacon piece. Make a layer of rock salt on a heatproof tray and arrange the oysters on it. Bake for 6 to 8 minutes, or until the oysters begin to curl at the edges and the bacon begins to brown slightly. Serve at once.Jimmy’s Barbecue Sauce (Makes about 2u189u cups)1u189u cups ketchupu189u cup cider vinegar2 tablespoons brown sugar2 tablespoons dry mustard2 tablespoons grated onion1 tablespoon minced garlic1 tablespoon Worcestershire sauce2 tablespoons prepared horseradish2 tablespoons fresh lemon juice1 teaspoon salt3 tablespoons butterMix all the ingredients together in a saucepan and bring to a boil. Simmer for 15 minutes. Let stand for at least 1 hour to let the flavors mingle.

John Shields (@19NCAA) hangs out with Rooster and the Devil to talk about college soccer in the USA. Specifically we go into the talent level in D-1 soccer, development issues, players to watch (shoutout Michael DeShields of Wake Forest), and more. Then we dive into how he and group of guys have created a FIFA mod so that people can play the game as a college squad. We also look briefly at Tottenham since he's a Spurs fan and have some interesting conversation about the USL.  Ya dig it?

This week the award-winning actress Felicity Huffman, who stars in Desperate Housewives pleaded guilty to fraudulently conspiring to win a college place for her daughter. The star is one of dozens of wealthy people, including Full House actress Lori Loughlan, who’ve been caught up in this scandal. We speak to Nada Tawfik and John Mervin from the BBC’s New York bureau about the case and Mitchell Stevens, associate professor of Education and Sociology at Stanford University about what it tells us about privilege, wealth, and elitism in the US. Producers: Seren Jones, Philly Beaumont Mixed by Nicolas Raufast Editor; John Shields

Roger Bolton talks to BBC's Seoul Correspondent Laura Bicker about the challenges of covering US-Korean relations, goes behind the scenes at the news podcast Beyond Today, and chats to writer and director John Dryden about the inspiration for the world of Tumanbay. Since 2017, BBC Correspondent Laura Bicker has been based in Seoul, after two years in her Washington posting. She speaks to Roger about the challenges of covering relations from Seoul, and why she jumped at the opportunity to move away from the White House. Beyond Today is the brainchild of former Today programme editor John Shields. This week, Roger met with John and one of the presenters, Matthew Price, to find out why they are changing their approach to news to reach out to a younger audience. And the creator of BBC Radio 4 drama Tumanbay John Dryden discusses the inspiration behind the epic saga. Presenter: Roger Bolton Producer: Robert Nicholson Executive Producer: Will Yates A Whistledown production for BBC Radio 4

Intermission with Maine radio voice John Shields.

It’s the What Ya Got Cookin'? -Thanksgiving Edition, a beloved tradition here on Midday, going all the way back to...2016! Tom's guests today are two of Baltimore's pre-eminent culinary masters:John Shields is the chef and proprietor, along with John Gilligan, of Gertrude’s Restaurant at the Baltimore Museum of Art, and the author most recently, of The New Chesapeake Kitchen;David Thomas is the chef and co-owner with his wife Tonya of Ida B’s Table, a “modern soul food restaurant” on Holliday Street in downtown Baltimore; and a winning contestant on last night's (11/21) episode of the hit show, Chopped, on the Food Network!Later in the hour, a brand new segment, Midday with My Mom: Tom Hall's mother, Rosemary Hall, is in the house with our good friend, retired Baltimore restaurateur Sascha Wolhandler, and they'll share their memories of Thanksgiving dinners -- and desserts -- and the many ways that the kitchen helps bring families together.But first, with the magical day of Thanksgiving upon us: Maybe you haven’t quite gotten your act together yet, and you’re at the brink of despair and panic. Or, conversely, maybe you’re completely on top of everything, and you risk making a mistake born of over-confidence.Either way, or somewhere in between, Chefs David and John are here to talk you through any and all of it, and we’ll do what we can to help you make sure everything goes smoothly and tastes terrific tomorrow.But most importantly, we’re looking forward to hearing about your family’s special Thanksgiving traditions. Your favorite recipes, your favorite memories, your favorite part of what, for many folks, is their favorite holiday of the year.The Thanksgiving Day marathons Tom mentioned are part of the annual Y Turkey Trot Charity 5K -- the YMCA's sponsored 3.1 mile charity runs, held at locations across Central Maryland and the Eastern Shore, to raise funds to help children and families living in poverty in your community. Follow the link for locations, routes and times. Here are a few of the recipes mentioned during today's show:Gertie’s Sauerkraut and Apples (from Chef John Shields)6 tablespoons butter or olive oil4 slices bacon, cut into one half inch pieces (optional)1 small onion, thinly sliced3 tart apples, peeled, cored and thinly sliced2 jars (2 pounds each) sauerkraut, drained1 bottle (12 ounces) beer, allowed to go flat1 teaspoon caraway seedsalt and black pepper to tasteIn a heavy pot, melt the butter and if using bacon, render the pieces for a few minutes. Add the onion and apples. Saute 3 to 4 minutes.Place sauerkraut in the pot. Pour in the beer, caraway seed, and salt and pepper. Toss together and bring to a boil. Cover tightly, reduce the heat, and simmer for 45 minutes. Alternatively, bake in an over preheated to 350 degrees for 1 hour.Serves 8Note: For an uptown version of this dish I substitute 2 cups of dry champagne for the beer and add 1 teaspoon minced ginger while sautu233uing the onion and apples.----------------------Poached Pears and Chocolate (from Sascha Wolhandler)4 Pears2 cups Wateru189u cup Sugar1 teaspoon vanilla1 cinnamon stickFor the Chocolate sauce:8 oz. bittersweet chocolate chips1 pint whipping creamDash of a favorite liquor (optional)Procedures:Peel and core the pears.Heat water and sugar, cinnamon stick, and vanilla to a soft boil until the sugar dissolves.Set peeled and cored pears into the mixture, standing upright.Poach for 15 minutes until pears have softened, slightly.Let cool in the liquid.Make the chocolate sauce:Heat the cream till almost a boil,Take off the heat, add chips and stir till chocolate totally dissolves.Add a dash of liquor (optional)Assemble: Stand pear on plate and drizzle with chocolate sauce.---------------------Two-Ingredient Pumpkin-Spice Cake (from Sascha Wolhandler)1 16 ounce can of pumpkin puru233ue1 spice cake mixProceduresCombine two ingredients.Pour into greased square cake pan and bake.Voilu224u! A delish little cake!

Before you shop for the makings of a Thanksgiving feast, we offer some tips from three experts who've been guests on Roughly Speaking:For the before-dinner cocktails he described in Episode 287, Baltimore bartender Brendan Dorr tells what you need for the well-stocked home bar -- not the booze, but the bitters to finish them and the appropriate glasses in which to serve them.Confused about what wine to serve with Thanksgiving dinner? Kevin Atticks, executive director of the Maryland Wineries Association, has a simple suggestion. When he was on the show last year, Attticks led us on a tour of all 70 Maryland wineries.Want to try at least one new dish? John Shields of Gertrude's restaurant and author of The New Chesapeake Kitchen, suggests oyster dressing, cornbread stuffing, maple-glazed sweet potatoes, apple-chestnut stuffing, corn pudding and black walnut pie. All of John's recipes were previously published by the Bay Weekly.Links:https://www.baltimoresun.com/news/maryland/dan-rodricks-blog/bs-roughly-speaking-aperitifs-20170811-htmlstory.htmlhttps://www.baltimoresun.com/news/maryland/dan-rodricks-blog/bs-roughly-speaking-maryland-wineries-20171121-htmlstory.htmlhttp://www.bayweekly.com/articles/cooking/article/chesapeake-thanksgivinghttps://jhupbooks.press.jhu.edu/content/new-chesapeake-kitchenhttp://bayweekly.com/articles/cooking/article/chesapeake-thanksgiving

As the cook in charge of making crab soup every day at Gertrude's Chesapeake Kitchen in Baltimore, Yolanda Johnson is known as the Patapsco River Soup Queen. She makes classic crab soup and cream of crab soup. But what about crab chowder? New England has creamy clam chowder. Manhattan has its own version of clam chowder. Why not chowder up the Chesapeake blue crab?John Shields, the owner of Gertrude's and author of books on regional cooking, challenged Yolanda Johnson to come up with crab chowder. The results were delicious, and you can get the recipe below. Remember: ----Nothing takes the chill off like chowder.----John Shields' new book is, ----The New Chesapeake Kitchen,---- from Johns Hopkins University Press.Chesapeake Crab Chowder(Serves 4 to 6)1/2 stick butter, or 2 tablespoons butter ---- 2 tablespoons bacon grease1 small onion, diced3 stalks celery, diced about the same size as the onion2 tablespoons all-purpose flour4 medium russet potatoes, peeled and cubed2 cups crab or fish stock3 cups heavy cream1 teaspoon chopped thyme leaves1 bay leaf1 teaspoon salt1/4 teaspoon pepper1 pound lump crabmeat, gently picked over for shellsCrumbled bacon bits, for garnishChopped flat leaf parsley, for garnishDirections:In a four-quart saucepan, melt the butter or butter and bacon grease. Sautu233u theonion and celery until both are slightly tender, about five minutes. Whisk inthe flour and cook for one minute. Add the potatoes, stock, cream, thyme andbay leaf. Bring almost to a boil, reduce heat, and cook over medium heatfor about 20 minutes, or until the potatoes are very tender. Add thecrabmeat, salt, and pepper. Continue cooking for 5 minutes to heat thecrabmeat through.Serve the chowder sprinkled with bacon bits and garnish with parsley.

Chef John Shields began his culinary training in the St. Louis area, attending culinary school and working in local restaurants. Shields spent two years serving as sous chef at the world-renowned Charlie Trotter’s in Chicago before continuing his career with Chef Grant Achatz at Alinea as sous chef in 2005. During his two years there, Alinea grew from an exciting upstart to one of the best restaurants in the world. After leaving Alinea in 2008 to pursue the next step in his career, John (and his soon-to-be wife Karen Urie) turned down an offer to lead the opening of a Charlie Trotter restaurant in Las Vegas. Instead they took a bold chance on an opportunity to open a little-known restaurant in the countryside of Southwestern Virginia. John and Karen moved to Chilhowie, Virginia, in 2008 and were given carte blanche to re-imagine the then-unknown Town House restaurant. Now able to craft their own vision, Chefs John and Karen rebuilt the Town House concept as a modern exploration of imaginative flavor and visual compositions that utilized the wide array of seasonal, locally grown, and foraged ingredients. In Chilhowie, the Shields found their creative voices and their food quickly gained national attention. In June of 2009, The New York Times published a glowing article about Town House, which was instrumental in vaulting John and Karen to the top tier of chefs and restaurants in the United States. The growing public interest in the food at Town House led to John being named a 2010 “Best New Chef” by Food & Wine magazine as well as a James Beard Award Semi-Finalist in 2011. After four successful years at Town House and Riverstead Inn, John and Karen decided to return to Chicago to open Smyth + The Loyalist. “We want to create memories. We want people walking away saying, I’m never going to forget that.” —Chef John Shields https://www.smythandtheloyalist.com/

It's time now for What Ya' Got Cookin', where we talk about recipes, food trends, traditions and good eats. Today, Toms speaks with chef John Shields. He is an author and owner of Gertrude’s Restaurant at the Baltimore Museum of Art. He’s also the host of Coastal Cooking and Chesapeake Bay Cooking on MD Public Television and PBS, and he’s got a new book: The New Chesapeake Kitchen. A Baltimore native, John Shields' latest epicurean manuscript, pays reverence to the culinary traditions of the past, and shares how those traditions have influenced a new generation, of watermen, farmers, artisans and environmentalist.

The Innovator Diaries Podcast shares the stories of innovators and influencers from all areas and walks of life, to understand key aspects of success, and how people go from being good at what they do, to great and outstanding. Our aim is to bring you a story from an expert in each specific profession with the goal to inspire, educate others -especially for students- therefore becoming virtual mentors This will help you improve your own careers, business or lifestyle. We believe education is the most important tool anyone can receive and that it should be free and open to all. We have interviews and masterclasses in English and Spanish. Yes, a bilingual podcast. El podcast Diarios de Innovadores (InnovatorDiaries.com) comparte historias de innovadores y personas influyentes de todas las áreas y ámbitos de la vida, para comprender los aspectos clave del éxito, y cómo las personas pasan de ser buenos en lo que hacen, a excelentes y sobresalientes. Nuestro objetivo es traer una historia de un experto de cada profesión (mentores virtuales) con el objetivo de inspirar y educar a otros, especialmente para los estudiantes. Esto los ayudará a mejorar sus propias carreras, negocios o estilo de vida. Creemos que la educación es la herramienta más importante que cualquier persona puede recibir y que debe ser gratuita y abierta para todos. Tenemos entrevistas y clases magistrales en inglés y español. Sí, un podcast bilingüe.

Dan hits the Waverly farmer's market in Baltimore with restaurateur and Chesapeake cookbook author John Shields. The market, on 32d Street, is open every Saturday of the year, and Shields has been a shopper -- for his Gertrude's restaurant and for his kitchen at home -- for more than two decades. In this episode: Joan Norman of One Straw Farm, talks about the affect of all the spring and summer rain on the 2018 growing season; street performer Merdalf sings, ----The Wind Cries Mary,---- Len and Kelsey Louthan, father-and-daughter distillers, offer a sample of their Montebello Bourbon; and Purslane, the edible and super-nutriotius weed that grows everywhere, from city sidewalks to farm fields, makes a surprise appearance next to the Russian kale and Swiss chard.

This episode explores the experiences of conservative professors on campus, and why ‘viewpoint diversity’ matters in academia. We hear from Josh Dunn, Professor of Political Science at the University of Colorado and John Shields, Associate Professor of Government at Claremont McKenna College, who co-authored a book on conservative academics. Zack Beauchamp from vox.com joins Arthur in a discussion about de-platforming and freedom of speech on campus, and Professor Robert George talks about his experience at Princeton. 

(This episode originally aired November 8, 2016) CBF President Will Baker and John Shields—cookbook author, TV chef, and owner of Baltimore's Gertrude's Restaurant—discuss the virtues of eating local in the Chesapeake Bay region. Find out more about CBF's own local farm at cbf.org/ClagettFarm. Local resources for your own vegetable, meat, and dairy cuisine in the Chesapeake Bay region can be found at www.buylocalchesapeake.org. Photo courtesy of Gertrude's Restaurant 

Despite the late-arriving spring (or extended winter) in Appalachia, ramps have started to pop through the ground in western Maryland and West Virginia. The pungent spring onion grows wild in the region and, once harvested, becomes the centerpiece of annual church suppers and festivals.Dan and his foodie guests, John Shields and Henry Hong, speak with Maryland park ranger Caroline Blizzard about the annual ramps cook-off being held at Deep Creek Lake on April 28.John Shields offers a recipe for pickled ramps.Henry Hong tried growing them and wrote this essay about ramps for the City Paper in 2011.(Photo courtesy of the Maryland Department of Natural Resources)Links:http://articles.baltimoresun.com/2003-05-07/news/0305060051_1_ramp-wild-leek-cook-offhttps://wvexplorer.com/recreation/agritourism/ramp-dinners-festivals/http://www.discoverycenterdcl.com/ramp-cookoff/http://www.citypaper.com/bcp-cms-1-1137701-migrated-story-cp-20110427-eatme-20110427-story.htmlhttp://www.trbas.com/media/media/acrobat/2018-04/69859252114000-20044313.pdf

Baltimore restaurateur John Shields joins Dan for a conversation with the Rev. Heber Brown III, pastor at Pleasant Hope Baptist Church, about the Black Church Food Security Network. This is an effort to use churches to influence their members to not only eat healthier foods, but to eat what they grow or what African-American farmers grow. The network, with eight churches, is having its second annual launch event on Saturday, March 17 at New Creation Christian Church. The program hopes to double the number of church gardens in the network this season and to connect neighborhoods that need fresh produce with black farmers in Virginia and North Carolina.Links:http://www.baltimoresun.com/features/bs-hs-faith-communities-health-programs-20170508-story.htmlhttp://www.blackchurchfoodsecurity.net/home.htmlhttp://www.blackchurchfoodsecurity.net/events.html

Baltimore has many traditions, and among them are annual church suppers. Some of the best known: The German sour beef-and-dumpling and beef rouladen dinners at Zion Church of the City of Baltimore, the weekly Lenten fish fries at Catholic parishes, the annual Polish festivals of Holy Rosary Church that require the production of up to 40,000 pierogies, and the ravioli dinners at St. Leo's in Little Italy. John Shields, a Baltimore native and proprietor of Gertrude's restaurant, calls these ----faith-based pop-up restaurants,---- dinners offered only once, sometimes twice, each year.If you have never been, this is the year to give one (or all) a try. In today's show, Dan and restaurateur John Shields speak with organizers of these events. It takes hundreds of volunteers to make all those pierogies, dumplings and crab cakes.Links: http://www.zionbaltimore.org/hospitality/sour-beef-dinnerhttps://www.eventbrite.com/e/4th-annual-beef-rouladen-dinner-benefits-the-zion-church-organ-fund-tickets-42339080329https://www.archbalt.org/venue/our-lady-queen-of-peace-2/http://www.holyrosarypl.org/en/slideshow/Polish-Spring-Festival-May-1920-2018-_995

What's your favorite comfort food for a winter weekend? A lot of people would quickly mention mac-and-cheese. Others might favor a stew, soup or savory pasta dish. On this weekend episode: John Shields, of Gertrude's restaurant in Baltimore, offers a comforting potato dish from his ancestral home in Ireland, while Henry Hong, the Food Nerd, suggests a chicken casserole passed down from his wife's grandmother. Dan offers polenta and minestrone.Links:http://www.baltimoresun.com/news/maryland/dan-rodricks-blog/bs-md-rodricks-0126-story.html

Jobs are fewer, and shorter, and they lack security, stability, and benefits. Ryerson professor John Shields (co-editor of Precarious Employment: Causes, Consequences and Remedies) talks with host Will Sloan about how the job market changed

4:55: Want to skip the turkey and roast a Christmas goose instead? Longtime Baltimore restaurateur John Shields tells us how it's done — with some assistance from the city's newest restaurateur, the British celebrity chef Gordon Ramsay. Dan meets Shields in the kitchen of his restaurant, Gertrude's in the Baltimore Museum of Art, while drawing advice from one of Ramsay's instructional videos. Ramsay recently opened a restaurant in the Horseshoe Live Casino in Baltimore. Both chefs agree: ----Goose fat is gold.----18:00: Brendan Dorr, president of the Baltimore Bartenders Guild, provides a guide to the well-equipped home bar — a selection of glasses, utensils and bottled aromatics every mixologist should have on hand when guests arrive for a holiday gathering. Dan interviewed Dorr at his workplace, the B----O American Brasserie in downtown Baltimore.Links:http://www.johnshields.com/https://www.youtube.com/watch?v=88MHrk0qA1chttp://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bs-fo-gordon-ramsay-steak-20171129-story.htmlhttp://www.bmorebarguild.com/http://www.bandorestaurant.com/

It’s the What Ya' Got Cookin'? Thanksgiving edition, a beloved tradition here on Midday, going all the way back to 2016. Midday’s resident foodies John Shields and Sascha Wolhandler join Tom with suggestions, tips and words of comfort for folks cooking the big meal.

1:32: The weekly book recommendation from Paula Gallagher: A memoir, ----The Glass Eye,---- by Jeannie Vanasco, an assistant professor of English at Towson University.3:56: American culture commentator Sheri Parks discusses GQ's selection of quarterback Colin Kaepernick as the magazine's Citizen of the Year, and the modern meaning of masculinity.17:08: Dan visits the busy kitchen of Gertrude's restaurant in the Baltimore Museum of Art and gets some Thanksgiving recipes from its owner, John Shields.Links:http://www.jeannievanasco.com/author.htmlhttps://www.towson.edu/cla/departments/english/facultystaff/bvanasco.htmlhttps://www.gq.com/story/colin-kaepernick-cover-men-of-the-yearhttp://www.bayweekly.com/articles/cooking/article/chesapeake-thanksgiving

Alex and Amanda host John Shields, a BBC Editor, visiting as a Knight Wallace Fellow here at the University of Michigan’s Wallace House. We talk about the challenges and opportunities digitization has brought a public media institution with scope and history of the BBC as well as his project exploring the loss of public trust in broadcast media. 

Our favorite foodies, John Shields and Henry Hong, share ideas with Dan about serving up a buffet of salads from the garden or from the farmers markets. This episode includes advice for making, among other things, an Italian carrot salad and marinated zucchini. Those recipes, along with John's Five-Spice Chicken Marinade, can be found at http://www.baltimoresun.com/news/maryland/dan-rodricks-blog/bal-your-guests-will-inhale-this-salad-and-ask-for-the-recipe-20170714-story.html.

1:50: With Mother's Day approaching, Paula Gallagher recommends a new book by Pulitzer Prize-winning author Richard Ford, a memoir about his parents, with emphasis on this mother.5:22: With Maryland's early-season crab harvest expected to be strong, John Shields, Chesapeake culinary expert, offers a 12-minute tutorial in making the perfect crab cake. Two of John's most popular recipes for crab cakes, published in his cookbooks, can also be found online -- his grandmother Gertie's Baltimore crab cakes, and Miss Shirley Phillip's Eastern Shore crab cakes. John Shields is the owner of Gertrude's restaurant in Baltimore and the author of three cook books. Make sure to read John's essay on the "care and handling of crab cakes."Links:https://www.harpercollins.com/9780062661883/between-themhttp://www.baltimoresun.com/news/maryland/environment/bs-md-crab-population-survey-20170419-story.htmlhttp://www.aarp.org/food/recipes/info-05-2011/crab-cakes.htmlhttp://www.epicurious.com/recipes/food/views/miss-shirleys-eastern-shore-crab-cakes-232203http://www.johnshields.com/http://www.baltimoresun.com/news/maryland/dan-rodricks-blog/bal-john-shields-on-the-care-and-handling-of-crab-cakes-20170512-story.html

2:08: Book critic Paula Gallagher recommends a foodie book, this one called, "Eating Korea," by British writer Graham Holliday, a chip off the ole Bourdain. 7:15: With St. Patrick’s Day a week away, Dan welcomes Henry Hong and John Shields for a lesson in making corned beef from scratch. If you’re going to make your own corned beef in time for the Irish holiday, you’d better listen up and get started right away. While corned beef and cabbage is considered the traditional dish, John says it’s not so in Ireland, and he offers a recipe for what he had there on St. Patrick’s Day: Irish Bacon and Cabbage. John Shields is a cookbook author and proprietor of Gertrude’s restaurant in the Baltimore Museum of Art. Henry Hong, aka The Food Nerd, is food and beverage manager of the Baltimore Country Club.24:35: Laura Byrne, founder and director of the Baltimore Irish Arts Center, talks about Irish music in Baltimore on St. Patrick’s Day and the upcoming Baltimore Irish Trad Fest.30:38: Peter Brice, executive director of New Century American Irish Arts Co. in Annapolis, tells the back-story of an old Irish tune that years later became the school song of Morgan State University. Dan tells about the Morgan teacher who adopted “Believe me, if all those endearing young charms” into “Fair Morgan,” the university’s alma mater. The segment concludes with the Morgan choir singing the song. Special thanks to Maryland Public Television for providing the recording.Links:http://www.gertrudesbaltimore.com/http://www.bcc1898.com/http://www.myrecipes.com/recipe/irish-bacon-cabbage-with-mustard-saucehttps://cooking.nytimes.com/recipes/1018642-homemade-corned-beefhttps://www.harpercollins.com/9780062400765/eating-koreahttps://www.laurabyrne.com/biographyhttp://www.baltimoreirisharts.com/tradfest.htmlhttp://www.newcenturyirisharts.com/biographies/peterbrice/http://www.newcenturyirisharts.com/http://www.morgan.edu/academic_affairs/university_convocation/the_alma_mater.html

1:54: Book critic Paula Gallagher reviews what has all the makings of the next great American novel, Colson Whitehead’s "The Underground Railroad."9:11: Sean Gallagher, IT editor of ars technica and our favorite tech-splainer, talks about the suspected Russian hack of Democratic National Committee email and its larger, geopolitical significance.28:33: We meet John Rusnak, a former currency trader convicted 14 years ago in one of the largest U.S. bank frauds in history. As an ex-offender, Rusnak now devotes a good part of his life to a jailhouse ministry, visiting young men and boys -- juveniles all -- who face trial for violent offenses. Rusk is executive director of UnCuffed, a faith-based organization devoted to young offenders who face an uncertain future.47:28: And we top off the show with a chat with John Shields, cookbook author, chef and owner of Gertrude’s in the Baltimore Museum of Art. Today’s topic is Corn: Beyond Boiled and Buttered. We’ll compare notes on recipes for corn off the cob.Links:http://calendar.prattlibrary.org/event/writers_live_colson_whitehead_the_underground_railroad#.V64B71srK71http://arstechnica.com/security/2016/08/dnc-staffers-fbi-didnt-tell-us-for-months-about-possible-russian-hack/http://www.baltimoresun.com/business/bs-bz-john-rusnak-dry-cleaner-redemption-20140412-story.htmlhttp://www.uncuffedministries.org/team/http://www.johnshields.com/http://www.gertrudesbaltimore.com/http://www.baltimoresun.com/news/maryland/dan-rodricks-blog/bal-corn-off-the-cob-some-recipes-from-chesapeake-connoisseur-john-shields-20160812-story.html

3:33: The Sun’s State House bureau chief Erin Cox talks about Maryland Governor Larry Hogan’s refusal to comment on President Donald J. Trump’s controversial — and now overturned — executive order on immigration. Plus, we get an update on the prospects for full marijuana legalization in Maryland.8:13: Book critic Paula Gallagher recommends "A Really Good Day," by Ayelet Waldman, a memoir of mood swings, marriage and microdosing LSD. Gallagher is a librarian at the Pikesville branch of the Baltimore County Public Library.21:13: In the spirit of international solidarity and adventurous cooking, Roughly Speaking foodies John Shields and Henry Hong join Dan to share recipes from the seven majority-Muslim countries targeted in President Trump’s executive order on immigration — Syria, Sudan, Somalia, Yemen, Libya, Iraq and Iran. Shields, owner of Gertrude’s restaurant in the Baltimore Museum of Art, is an accomplished author of cookbooks, and he recommends two for anyone interested in the cuisine of the Middle East: “Jerusalem: A Cookbook,” and “Recipes and Remembrances from an Eastern Mediterranean Kitchen.” Look for the recipes discussed on the show in Dan’s Roughly Speaking blog post. Additional resources: The Sudanese Kitchen and chicken dishes from The Somali Kitchen, and a BBC program about the food of Syria. Henry Hong, “The Food Nerd,” is food and beverage manager at the Baltimore Country Club.Links:http://www.baltimoresun.com/news/maryland/dan-rodricks-blog/bal-what-s-cooking-this-weekend-food-of-syria-iran-sudan-iraq-somalia-yemen-and-libya-20170210-story.htmlhttp://www.baltimoresun.com/bal-erin-cox-20141007-staff.htmlhttp://www.baltimoresun.com/news/maryland/politics/bs-md-hogan-facebook-20170208-story.htmlhttp://www.baltimoresun.com/news/maryland/politics/bs-md-cannabis-vote-20170130-story.htmlhttp://www.penguinrandomhouse.com/books/545767/a-really-good-day-by-ayelet-waldman/9780451494092/http://www.bcpl.info/http://www.penguinrandomhouse.com/books/225366/jerusalem-el-by-yotam-ottolenghi-sami-tamimi/9781607743941/https://www.amazon.com/Recipes-Remembrances-Eastern-Mediterranean-Kitchen/dp/0970971699http://www.sudanesekitchen.com/http://www.somalikitchen.com/category/chicken/http://www.bbc.co.uk/programmes/b06d29bh

1:43: Paula Gallagher, Baltimore County librarian and Roughly Speaking book critic, offers a list of non-fiction titles -- from American history to celebrity memoir to cookbooks -- that could make good gifts for friends or relatives.26:43: Food nerd Henry Hong and restaurateur and cookbook author John Shields have some professional advice on making great soups, including savory Asian concoctions involving noodles.47:31: Baltimore bartender Brendan Dorr of the B----O American Brasserie offers suggestions for cocktails that call for brandy, as well as some holiday drinks and punches, including The Tom and Jerry.Links:http://www.bcpl.info/category/between-the-covers-blogger/paula-ghttp://foodnerd.org/2011/03/03/henrys-well-marcella-hazans-minestrone/http://www.johnshields.com/http://www.bandorestaurant.com/http://www.esquire.com/food-drink/drinks/recipes/a3819/tom-and-jerry-drink-recipe/

3:29: Beer aficionado Barry Hansen, Mid-Atlantic regional manager for City Brew Tours, talks about his tours of the craft breweries that have taken root in Baltimore.7:53: Coming attractions: Film critics Linda DeLibero and Christopher Llewellyn Reed have some notes to share about films to be looking for this fall.12:32: It’s one of the most delicious and comforting dishes in the world, and while there are plenty of Greek-American restaurants and carry-outs that sell them, today we discuss the do-it-yourself gyro. (Yes, you can make one at home.) John Shields from Gertrude’s Restaurant, where they’ve had gyros on the lunch menu, compares notes with Dan, and provides a recipe for all-important tzatziki sauce. For additional information, check out this DIY video from Alton Brown on the Food Network. And if you like the Gyro parody song by So Tiri that accompanies today’s episode, here’s the YouTube video.

1:24: Baltimore City has been asked to finance more than half-a-billion dollars in infrastructure improvements for Under Armour CEO Kevin Plank’s Port Covington project, and that proposal has generated a lot of news this week. Luke Broadwater of the Baltimore Sun staff joins us for this update.15:39: Brendan Dorr, president of the Baltimore bartenders guild and bartender at the B----O American Brasserie, shares thoughts about new rye whiskies that are being distilled, including Baltimore’s Sagamore Rye. Brendan offers a cocktail recipe, too — for The Diamondback.33:11: John Shields of Gertrude’s restaurant in the Baltimore Museum of Art shares some recipes for finger food, the appetizers you can make and serve if you’re having a happy hour at home. John draws his ideas from the late James Beard and from a 2007 article about appetizers by Mark Bittman in The New York Times.48:42: Film critic Christopher Llewellyn Reed reviews “Sully," the new Clint Eastwood film starring Tom Hanks as Sully Sullenberger, the pilot who successfully executed an emergency water landing of US Airways Flight 1549 in the Hudson River off Manhattan in 2009.Links:http://www.baltimoresun.com/news/maryland/baltimore-city/politics/bs-md-ci-port-covington-deal-20160908-story.htmlhttp://www.nytimes.com/2007/12/19/dining/19mini.html?_r=0https://en.wikipedia.org/wiki/US_Airways_Flight_1549

1:42: The Trump reality show: The possibility of a Donald Trump presidency creates big buzz and more anxiety after the presumptive Republican nominee gets a poll bump showing him closing in on Hillary Clinton. Is the Trump candidacy a genuine political phenomenon or one rooted in reality television and the American desire to be entertained? Dan discusses that question with American culture commentator Sheri Parks.29:57: Reimagining "Roots": Baltimore Sun media critic David Zurawik reviews the History Channel's remake of the 1970s mini-series about the transatlantic slave trade.44:42: Dining out versus cooking in: Americans now spend more in restaurants than they do in grocery stores, according to a recent report from the U.S. Commerce Department. There is some dispute about what exactly that means — and whether it means that Americans (millennials, in particular) are spending less time in the kitchen. But it’s most definitely a trend, and Dan discusses it with John Shields, cookbook author and proprietor of Gertrude's restaurant in Baltimore.

3:22: Presidential historian Richard Striner says the 2016 election could be a catastrophe for the nation and the Republican Party or a breakthrough for progressive politics. He talks about the course of the GOP over the last century and the rise of Donald J. Trump. Steiner is professor of history at Washington College and the author of several books, including "Father Abraham: Lincoln's Relentless Struggle to End Slavery." and, more recently, "Woodrow Wilson and World War I."26:39: Amie Parnes, senior White House correspondent for The Hill and co-author of a book about Hillary Clinton, assesses the damage done to the presumptive Democratic nominee’s presidential aspirations by the FBI director’s recent report on her use of a private email server. Parnes and Jonathan Allen of Bloomberg News are co-authors of"HRC: State Secrets and the Rebirth of Hillary Clinton."45:14: Henry Hong of the Thames Street Oyster House and John Shields of Gertrude’s restaurant talk to Dan about his evolving recipe for a better meatloaf, one stuffed with eggs, sausage and cheese. You can find photos and notes about Dan’s experiments — and recipes from Henry and John — on Dan's Facebook page.1:02:42: Brendan Dorr, bartender at the B----O American Brasserie and president of the Baltimore Bartenders Guild, offers recipes for fruit-based summer cocktails, including banana daiquiris, peach mint juleps and a classic called the Clover Club.Links:https://www.washcoll.edu/live/profiles/1790-richard-strinerhttp://thehill.com/author/amie-parneshttp://www.penguinrandomhouse.com/books/227921/hrc-by-jonathan-allen-and-amie-parnes/9780804136778/http://www.thamesstreetoysterhouse.com/http://www.gertrudesbaltimore.com/https://www.facebook.com/dan.rodricks/http://www.monaco-baltimore.com/inner-harbor-baltimore-restaurants/http://www.bmorebarguild.com/

2:27: As Republican leaders, including Maryland Gov. Larry Hogan, try to adjust to the reality of Donald J. Trump, explainers abound. How did the GOP get here? What does Trump’s presumptive nomination for president say about the American electorate? Carol Anderson, for one, says Trump’s ascendancy is all about white anger, a predictable backlash to eight years of Barack Obama. Anderson, professor and chair of African-American studies at Emory University, is the author of "White Rage: The Unspoken Truth of Our Racial Divide," a political history of American progress blunted by racial backlash.23:07: Baltimore Sun media critic David Zurawik looks at how national news organizations have changed their approach to covering the trials of police officers charged in the death last year of Freddie Gray in Baltimore. Given the lack of convictions after two trials, and the lack of civic trauma that resulted from the acquittal of Officer Edward Nero last month, is the national media losing interest in the story? Is Marilyn Mosby’s prosecution team, rather than the accused officers, now the focus of the story?35:32: Baltimore County librarian Paula Gallagher reviews a new novel, "Sweetbitter," about a young woman who lands a job in a celebrated New York City restaurant.38:18: Henry Hong of the Thames Street Oyster House and John Shields of Gertrude’s offer recipes for the weekend cook. From appetizer to dessert, six dishes you can try at home using fresh produce from your local farmers market.

When you walk into Smyth in Chicago, there’s no getting away from the kitchen. In fact, you’re basically eating in the kitchen, so that’s exactly where I interviewed chefs John Shields and Karen Urie Shields, in earshot (or microphone range, as it were) of two industrious sous chefs whisking things in metal bowls, getting things out of ovens when the timer went off, and generally prepping for the intensive service later that night. That prep time is essential with food as highly constructed, thoughtful, and beautiful as the food is at Smyth, food that is getting all sorts of accolades, including Bon Appetit, the James Beard Foundation, Eater, and you know, just a little organization called Michelin. But the reason I traveled to see them was because Smyth, their passion project of a restaurant, is named after Smyth County, Virginia. This power culinary couple, whose resumes include Charlie Trotter properties and Alinea, left the windy city to head to the Appalachian Mountains for inspiration. They gained cult followings at Town House and Riverstead Inn there, then ended up moving back to Chicago to bring it full circle. The South is of course an inspiration to me, and I love those hollers and shady lanes and cold water creeks of the mountains, so how that gets translated onto a plate I had to see. And what I found was the translation of a palate of place into something altogether new.

Politics Professors Bryan Evans and John Shields have recently returned from a trip to Iceland where they witnessed the rise of the Pirate Party and the results of the federal election first-hand. On this episode, Evans and Shields talk to host Zandra Alexander about a tumultuous year in global politics

CBF President Will Baker and John Shields—cookbook author, TV chef, and owner of Baltimore's Gertrude's Restaurant—discuss the virtues of eating local in the Chesapeake Bay region. Find out more about CBF's own local farm at cbf.org/ClagettFarm. Local resources for your own vegetable, meat, and dairy cuisine in the Chesapeake Bay region can be found at www.buylocalchesapeake.org. Photo courtesy of Gertrude's Restaurant 

Check out our very first episode of the #SuperSimplePodcast featuring John Shields of Point b Design! 15% Discount on a Black Spectacles Software Tutorial Membership: Visit: http://blackspectacles.com/membership and enter code: 51116SS15PC In this inaugural episode of the Super Simple podcast where we will explore how technology is empowering world-class design, Black Spectacles founder, Marc Teer interviews John Shields, founder of Point b Design about the D Bridge project. Learn how Point b Design worked between Maya and full scale mockups to ensure successful delivery of the bridge, and see how they used algorithms in Grasshopper to study structural dynamic relaxation scenarios for the final design.

Katherine Sprung is an entrepreneur, food-blogger, and all around cool person! Check out her blog: www.SprungonFood.com Order Marshmallows: www.SquishMarshmallows.com Original music was provided by John Shields. Smokering.bandcamp.com JohnShields.bandcamp.com Watch the video here: https://www.youtube.com/watch?v=tTPZJf3lMI0

n today’s show I speak with John Shields, game designer behind an upcoming demo called “Giant Robots Clash” for the Oculus Rift. For more information on “Giant Robots Clash” check out the links below: https://www.youtube.com/watch?v=jPzVw-80-Ik https://www.youtube.com/watch?v=PMnzFFsEqvc Thanks for listening!

Former federal Conservative cabinet minister Stockwell Day discusses why he's backing the provincial Liberals. Former labour leaders Mike Dumler, Fred Muzin and John Shields talks about the pressures confronting public sector unions provincially, nationally and globally. And our rabble-rousing panel - Eleanor Gregory, Trevor Oram, Troy Sebastian and Allan Warnke - debate the week that was in provincial and federal politics.