Interesting tidbits floating in from all over — hope you'll find something deliciously useful.

• Hooray! The sinfully delicious, major multi-layered Smith Island Cake was named Maryland's State Dessert in the last few hours of the most recent State Assembly. It was touch and go for a bit. A Frederick representative held out for Apple Pie. But Smith Island carried the day — an economic boon, we hope, for Smith Island. Congrats to those who made it happen. Just want the cake? Visit the Saturday farmer's market in Easton and check in with the Smith Island Connection people. Fine article in the Bay Weekly, too.

• Gunner Roe, our go-to guy for all things grilling, writes that he'll be making his first competitive bid in the 2008 season at the prestigious "Pork in the Park" contest this weekend in Salisbury. Go, GrillMeister! Also, he reminds us that May is National Barbecue Month. (Gunner, left, poses with Miss Delaware, 2007)
  

• Food shortages are making the front pages and news shows this week. Yes, in this day and age, it seems unimaginable. Shelves are empty at local food banks in the U.S. and there are riots in countries from Egypt to Thailand. Much of the contention swirls around land for food being used for biofuels, others add that recession and rising fuel costs are to blame for the scarcity. Remember to add something to your local food bank bin at the grocery store this week.

• Talked to folks at the Maryland Department of Ag this morning and asked about the rumors that limits were likely on female crab harvests this upcoming season. Was told that something "would be announced this week."

Finally, a happy announcement from Luke Breza of Great Eastern Oyster Farm in Snow Hill, MD, an oyster aquaculture farm on Chincoteague Bay. Luke writes, " Finally got the results of Monday's Oyster Tasting Event in Providence. Up against the big guys, our Snow Hills did real good. We won best odor overall. Tied for 1st in shuckability. And runner up in best overall. And we are just getting started." We tracked down the official review and results in this release. Take a look. And that's "aroma," Luke, not "odor." Sheesh.

Sorry for the late notice, folks, but a major advancement in "locavority" (locavoraciousness?) is about to take place in Annapolis, and you still have a few days to join in.

For months now, our friend Craig Sewell of A Cook’s Café has been placing a priority on providing as much local, sustainable, ethical food as he can find at his at his café and catering business. Now he takes the next step – making fresh local food available for purchase in a weekly market basket — with a program called the Weekly Market Basket Club. In his words:

"The Weekly Market Basket Club offers subscribers a rich, diverse, fresh and healthy market basket of foods each week – all of which are products of local, family-owned and operated farms."

Here's how it works: Like a CSA (Community Supported Agriculture) Club, subscribers buy a membership or share in the Club. Basic Annual Membership: $110.00 per household for May 1, 2008 to April 30, 2009

Then, members can arrange to have Weekly Market Basket delivered to the café available for pick-up on Saturday or Monday. By your choice, your Market Basket could be inclusive of only local produce, or could be expanded to include pasture raised poultry, eggs, milk and cream, farm fresh butter, cheeses, beef and lamb and maybe even some seafoods.

If you 'd like just produce, for example, you can choose from these CSA baskets, delivered weekly. (Prices are for the season from June 2 to Nov. 3, 2008.)

• Full Standard Share: approx. 10 items (3 to 4 adults) $575
• Half Standard Share: approx. 10 items, (1 to 2 adults) $300
• Full Gourmet Share: Full Share plus 5 gourmet items (microgreens, edible flowers, etc.) $825.
• Half Gourmet Share: Half Standard plus 5 gourmet items. $450.

And/or you can also choose:

• Weekly Options: very seasonal produce items from other local growers, as well as dairy, meat and egg options. A la carte additional pricing.
• Buyers’ Club Specials may also become available: porterhouse steaks, fresh shrimp, custom-made bratwurst, etc.

Market Baskets will be available for pickup at A Cook’s Café on Saturday mornings from 8 AM to 1 PM, and on Monday afternoons from 3 PM to 6 PM. It's located just off Bestgate Road, near the Westfield Mall, if you haven't been there.

All the details for the club, including suppliers and a long list of products are available Drop-dead date for enrollment is April 15th. Please call (410) 266-1511, or email: csewell@acookscafe.com

Heads up, food lovers. The good people from Smith Island need your help.

Remember a few weeks ago when Smith Island cake was all over the news? (And rightfully so.) Maryland's famous Smith Island cake, with its multiple layers of goodness, was on its way to being named Maryland's State Dessert. A bill had been introduced in Annapolis and even National Public Radio did a great story touting the "naughty" cake's virtues.

Sound like a fluffy legislative confection? It isn't for Smith Island. In the face of all-time
low crab and oyster harvests, rising tides and a rough economy, laying claim to the state dessert could be a much-needed boon for the island.

Unfortunately, while the bill has passed the State Senate, it seems to have stalled in committee. We recently received an email forwarded from Liz Watson of the Smith Island Connection, asking for help from interested friends of food in moving the proposal along.

Our email asks for readers to contact "four individuals (who) are critical to the process. Speaking with the aide who answers the phone is all that is required."

Here is the rest of the email, which comes from Jim Rapp, the executive director of Delmarva Low Impact Tourism Experience (DLITE). If you can help, please do:

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Thanks to all of you for your support of the initiative to make the Smith Island cake the official state dessert of Maryland. The Senate (thanks to the leadership of Senator Lowell Stoltzfus) has voted and approved, but we are still hearing that the House Committee on Health and Government Relations may not bring this to a vote. Delegate Page Elmore has done all he can to lead HB 315 to a vote; he needs our help to make this happen.

Your phone call to these leaders in Annapolis may help bring HB 315 "out of the drawer" - please take a moment and call (emails won't have the same effect) the following and tell them you heard this story on NATIONAL PUBLIC RADIO:

Maryland House of Delegates:
The Honorable Peter Hammen, Chair, Health and Government Operations Committee: (410) 841-3772
The Honorable Shane E. Pendergrass, Vice-Chair, Health and Government Operations Committee: (410) 841-3139
The Honorable Dan K. Morhaim, Member, Health and Government Operations Committee: (410) 841-3054
The Honorable Michael Busch, Speaker of House of Delegates: (410) 841-3800

If you have any questions, please call: Jim Rapp, Executive Director
Delmarva Low-Impact Tourism Experiences(DLITE) at 443-614-0261.
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Thanks, everyone, for your kind action! Call and let's have dessert!

The weekend of April 26-28th promises much for foodies on Maryland's Eastern Shore.

• April 24th through 27th (mostly Saturday and Sunday), the St. Michael's Food and Wine Festival will be held on the grounds of the Chesapeake Bay Maritime Museum. Book signings, cooking demonstrations from distinguished chefs on both sides of the Bay, even from both sides of the Atlantic. Wine tastings, and guest chef dinners throughout Talbot County on Friday and Saturday nights. A weekend ticket is $130. For tickets and details, check out www.stmichaelsfoodandwinefestival.com.

• Not full? On Sunday, April 27th, Chestertown will be having its first Taste of the Town, where 15 local chefs will vie for votes to be "the best Taste of Chestertown." Tickets are $10, and benefit downtown Chestertown and the Community Food Pantry. Their website? www.tasteofchestertown.com

 Pick your "poisson," folks.