Locally Grown: A Maryland tradition

Two thoughts struck me while I was talking with Stacey Adams-Zier about her story, "A Chesapeake Thanksgiving," inside the debut edition of Chesapeake Bay Flavor magazine.

First: I will never, ever understand sauerkraut at Thanksgiving, even being the good German that I am.

Second: I have lived by the Chesapeake Bay for 21 years, and I have never had oyster stuffing.

Since some will accuse me of being stubborn - without reason, of course - I don't see changing my mind on the pickled cabbage point. Oyster stuffing, however, seemed worth investigating.

I turned to Chris Grava, kitchen coordinator for...