526 S . CONKLING S T REE T | 410 -732- 66 0 0 | I N FO @ BA LT I MOREGU I DE.COM | W W W.BA LT I MOREGU I DE.COM
Star-Spangled Ships from the Americas will begin arriving for the Star-Spangled Sailabration at 8 a.m. Wednesday, June 13, starting with US Navy ships. The USS Fort McHenry and the Pride of Baltimore II will arrive together at 11 a.m., followed every 1530 minutes by majestic tall ships. See story, page 17. The Guide will have a complete schedule of events at Fells Point, Locust Point and the Inner Harbor in the June 13 issue.
Photo by Thomas Scilipoti W E D N ES DAY, J U N E 6 , 2 012
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Have a festive weekend in Greektown, Little Italy BY MARY HELEN SPRECHER
Every year Southeast Baltimore kicks off the festival season with two of the best, the Greek Folk Festival June 6-10 (see pages 6-8) and the St. Anthony Festival June 9 and 10, at the the Church of St. Leo the Great in Little Italy.
The St. Anthony Italian Festival commemorates the fact that in 1904, Little Italy was threatened by the Great Baltimore Fire. The good people of the area prayed to St. Anthony to save their homes and businesses, and brought his statue to the banks of the Jones Falls. Miraculously, the path of the fire turned away from the neighborhood. Ask about our Gold Buying Parties!
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Ever since then, Little Italy has continued to venerate their saint with a festival devoted to him — and to all things Italian. Most of the festival centers around Stiles and Exeter streets, but count on other Little Italy establishments, including restaurants, bars and more to offer promotions and spe-
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2 The Baltimore Guide
Wednesday, JUNE 6, 2012
As the tide turns in Canton, theories abound regarding that smell by EVE. G. GILLISON SPECIAL TO THE baltimore guide
Almost all of us noticed the harbor over the Memorial Day weekend, but not because for its scenic beauty; we couldnâ€™t help but notice it because it stank. And not only did it stink, but it was also a strange reddish-brown color. This phenomenon is called â€œMahogany Tideâ€?, and itâ€™s named after that muddy red color. This isnâ€™t the first time that weâ€™ve had a Mahogany Tide. There were incidents of Mahogany Tide reported in both 2008 and 2009, and in an average year the bay gets hit with several different types of algae blooms (for example, there are also Red Tides and Brown Tides). Many types of algae blooms have similar negative effects on the environment. The bay will probably have to go through another algae bloom before the fall, and the effects of future blooms will be very similar to those of Mahogany Tide. Algae blooms can harm the bay through a process called eutrophication (you-trofi-kay-shun). Hereâ€™s how it works.
When the conditions are just rightâ€” warm water, plenty of sunlight and nutrients like nitrogen and phosphorusâ€”the algae reproduce very quickly, and the population of algae in the water builds up. Then the algae die and decompose. Fish breathe oxygen dissolved in water. When the algae blooms are bigger than normal, the oxygen gets used up, and the fish have no oxygen to breathe. The fish suffocate, and thatâ€™s when the bay begins to smell like dead fish. As previously mentioned, the bay goes through several algae blooms a year, and eutrophication takes place during many of them, not just Mahogany Tide. The bay is not the only body of water that suffers from algae bloomâ€”people living near the Boat Lake in Patterson Park see it every year. When the water is bright green and looks almost as if you could walk across it, thatâ€™s eutrophication. This year conditions are just right for algae growth. Algae like to have warm water. We had a mild winter and a record hot spring, so the water is the perfect temperature for the algae.
How can we improve conditions in our creeks, ponds and rivers? For a start we can pick up after ourselves and our pets.
Algae also needs water with lots of nutrients in it. The nutrients that algae need to grow come from run-off, rain water that flows over the ground and can collect fertilizer, sewage, and animal waste on its way. These pollutants have the nutrients that make the bay, and the Boat Lake, an ideal place for algae. To stop the algae blooms we need to
clean up after ourselves. If run-off does not contain the waste that promotes algae growth (for example, fertilizers or animal waste), then the algae wonâ€™t grow. If everyone cleans up after themselves and their pets, then we can help keep the water around us from stinking again this year, or the year after.
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Wednesday, JUNE 6, 2012
The Baltimore Guide 3
4 THE BALTIMORE GUIDE
WEDNESDAY, JUNE 6, 2012
Our Opinions and Yours
Recollections of two decades in print had the very great privilege to report on some of those changes. For instance: Twenty years ago, “no one [went] to This is my last week as editor of The Patterson Park because only junkies and Baltimore Guide, a job that I have held, criminals go there” —at least, that’s what and loved, for more than 20 years. people said in countless public meetings. And my, how things have changed. I That certainly has changed! Most of the credit goes to the Friends of Patterson Park for the thousands of unpaid hours its “May we help you?” volunteers have spent in the park over the years. And then there’s Sidney Brower, a 526 S. Conkling Street, Baltimore, MD 21224 public planning professor at the Univerbaltimoreguide.com sity of Maryland, who, with his class of Office Hours: Mon-Fri 9am-5pm graduate students and the Friends, helped Ed Hoffman, Publisher organize the community to make a mas410-732-6600 ext. 8 email@example.com ter plan for the park and demand money General Manager Oversees All Departments from the city for repairs and renovations. OFFICE It was my privilege to report on this Jackie Miller, Office great effort and to serve on the master 410-732-6600 ext. 1 plan committee. It was nothing less than firstname.lastname@example.org the rescue of the park and its surrounding Billing questions, delivery issues and other account inquiries neighborhoods, and it was exciting. EDITORIAL Twenty years ago, the Highlandtown branch library was tiny, cramped and Jacqueline Watts, Editor 410-732-6603 / 410-732-6600 ext. 5 didn’t have much to offer because of the email@example.com space available. But people loved it and Editor, writer, oversees all news content they used it. It had the second-most circulation per square foot in the entire Pratt Mary Helen Sprecher, Staff Writer 410-732-6602 / 410-732-6600 ext. 6 Library system, behind Roland Park. firstname.lastname@example.org And when Pratt CEO Carla Hayden anGeneral reporting, calendar, crime nounced her plan for regional libraries SALES added to the Pratt’s extensive network of Shelley Evans, Account Executive small branches, we at The Guide lobbied 410-732-6617 / 410-732-6600 ext. 4 to have the ﬁrst (and so far, the only) email@example.com gional library in Southeast. Display advertising for businesses Today, the Southeast Anchor Library Delores Langley, Classified Account Executive attracts nearly 500,000 visitors a year to 410-732-6616 ext. 2 Highlandtown’s struggling business firstname.lastname@example.org Display advertising for businesses trict. It was my privilege to report on the Classifieds, Service Directory, Announcements planning and construction of that library PRODUCTION and to serve on the community advisory committee. Jennifer Franz, Art Director/Webmaster 443-573-2950 / 410-732-6600 ext. 7 Also, 20 years ago the City of Baltiads@baltimoreguide.com more planned to close eight branch librarIan Potts, Graphic Designer ies, among them the Canton Branch, the 410-732-6600 email@example.com historic ﬁrst branch of the system. The Contributing Photographers community managed to head off the closThomas C. Scilipoti, Bill Lear, ing of the Canton Branch. It is presently Maggie Allen, Anna Santana Contributing Writer undergoing more than $1.3 million in Andy Mindzak, The Birds House renovations, a roof-to-basement project Member MDDC - the Maryland-Delaware Press Association © 2012 Ascend Communications, Inc. that will preserve the building’s historic All rights reserved. ﬂavor while providing access to disabled people. There will be more room availwww.baltimoreguide.com BY JACQUELINE WATTS EDITOR@BALTIMOREGUIDE.COM
able for children’s and adult collections. Many thanks to the Friends of the Canton Branch and the Canton Community Association for their hard work over more than a decade toward this renovation. In the community, the Guide has helped spotlight crime and even capture suspects. The Guide’s Crimestoppers feature at one point helped the Southeastern District’s Warrant Apprehension Squad achieve a 92 percent capture rate. More than once, a suspect saw his picture in the paper and went to the station house to turn himself in. Among the suspects this feature helped take off the streets were two murderers, both convicted; two rapists, ditto; and a whole slew of car larcenists, burglars, muggers and street ﬁghters. The Guide also helped clean up prostitution around the park in a cooperative operation with the Southeastern District. We printed the names of both prostitutes and johns arrested in the district, a move that led to a huge drop in activity. Unfortunately, the vice squad is citywide now, and it is impossible for us to tell which people were arrested where. Even so, the prostitution problem around the park is not nearly as bad as it once was, and here’s hoping we never return
to those days. We entered into a cooperative arrangement with the Bureau of Animal Control and the Maryland SPCA to discourage dogﬁghting in our neighborhoods Fighting-dog owners were capturing pet cats to use to “blood” their dogs. While our effort did not end dogﬁghting, we did manage to drive it back underground and out of Patterson Park. While reporting on the crime and other not-so-nice aspects of city living, we always tried to report on the positive— festivals, water ballets, church suppers, neighborhood efforts like cleanups and COP walks, free Bach concerts and more. The new editor is Eric Zygmont. To contact him, email firstname.lastname@example.org or phone 410-732-6603. Please be as kind to him as you have always been to me. It has been my great privilege to work for our communities and readers. I am hoping to stay active in community work. To all of you, thank you for bringing us into your homes every week. Thanks for reading, thanks for talking, thanks for your feedback, thanks for your support. I shall miss all of you.
...and an additional note BY MARY HELEN SPRECHER NEWSROOM@BALTIMOREGUIDE.COM
Having accepted a position that will allow me to work full-time from home as a magazine editor, I’ll also be leaving the Guide at the end of this week. It’s difﬁcult to sum up all the things I’ll miss because 11 years on the job certainly has brought a wide range of experiences. One of the great advantages to working at a small paper has been the variety it offers me as a reporter. I’ve been able to climb scaffolding to watch the rehab of St. Casimir’s Church, and I’ve spent the night in the basement of a supposedly haunted bar. I’ve been to hearings for the liquor board and to meetings of numerous community associations. I’ve seen kids learn to ﬁsh and play tennis, and adults with disabilities learn bocce. My ﬁrst full week on the job was September 11, 2001. Each of us has a very personal and unique memory of that day, and I know mine is no exception. With a variety of reports coming in from every direction, we had trouble sorting out what was really happening from what was being rumored. It was like being
inside a kaleidoscope where everything kept turning and shifting, and there was no way to ﬁnd a balance. Since that week, I’ve seen so many other changes, large and small. I’ve seen Catholic schools close one by one, and seen public schools reinvent themselves and achieve success as charter schools. I’ve seen the Baltimore Police cope with crime, trying to make our neighborhoods safer, and I’ve seen communities come together with rakes and bags and plants to make those same neighborhoods cleaner and more beautiful. Anyone who knows me knows that I have enjoyed covering Baltimore’s crime. I don’t know why our area sees so much crazy activity (Really? She hit him with a burrito?) but it does. Thanks to all those who have done things to make the area better and stronger. Whether you’re teaching the kids, walking the beat, sweeping an alley or putting on a program at the boat lake, it has been my priviledge to cover your work and I feel as though it’s not just the neighborhood that has been improved — it has been my view of people.
Wednesday, JUNE 6, 2012
The Baltimore Guide 5
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St. Anthony continued from page 1
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St. Michael’s Ukrainian Catholic Church Saturday June 9th & Sunday June 10th 12noon - 6 pm
Chris Mazzuli adds garlic to the marinara sauce in preparation for St. Leo’s renowned ravioli dinner. Photo by Anna Santana
cial events to keep patrons happy once the festival has gone dark for the evening. The festival kicks off on Saturday, June 9 with musical entertainment by the Monaldi Brothers from noon-4 p.m. Mixed Company follows, playing until 8 p.m. There will also be games, wheels, refreshment stands, crafts and more. Another event that starts Saturday is the bocce tournament. On Saturday, there will be 16 doubles teams; on Sunday, there will be 16 four-person teams. (Note: This activity is available at an additional cost, and must be registered for separately. Info/registration: Dino Basso 410-536-0886). The festival returns again on Sunday, with 9:30 a.m. Mass at the church. The Mass honors St. Anthony, and afterwards, the saint’s statue will be carried through the
streets of Little Italy, accompanied by an honor guard from the Knights of Columbus, as well as festival attendees and parishioners. Bishop Mitchell T. Rozanski will lead the Mass. Also on Sunday, Small Miracle will provide live entertainment from noon-4 p.m., and Park Avenue will play from 4 p.m.-8 p.m. The St. Anthony Festival needs cookies and volunteers. For those with pizzelle irons, Little Italy provides the pizzelle batter in advance. Donations of assorted other types of Italian cookies can be brought to the rectory closer to thefestival. To volunteer at one of the festival booths, e-mail or call Sue Corasaniti at 410-321-7765 or wtwindstar@ aol.com.
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6 THE BALTIMORE GUIDE
WEDNESDAY, JUNE 6, 2012
FEATURING: NEWS AND EVENTS FOR THE GREEKTOWN & BAYVIEW NEIGHBORHOODS
Festival food with a twist-or eight For a change of pace, try octopus BY EVE. G. GILLISON SPECIAL TO THE BALTIMORE GUIDE
Finding the â€˜rightâ€™ way to cook octopus is nearly impossible. Google â€˜grilled octopus recipeâ€™ and you can choose from almost 600,000 results. After reading a few hundred of these, I am convinced that each recipe is completely different from the last. The biggest differences are in the ways that the meat is tenderized. Tenderizing is perhaps the most important part of cooking octopusâ€”get that part wrong, and you have a dish that is chewier than Gumby and his horse Pokey put together. Get it right, and you transform it into a soft and pleasantly chewy dish. Traditionally, Greek ďŹ shermen beat the octopi against the rocks of the Greek coast, and then hang them out to dry on clotheslines. Something tells me, though, that the Baltimore Health Department would have something to say about that method.
So around here, people invent their own methods of cooking octopus. Iâ€™ve read recipes that tell you to braise, brine, boil, and freeze the octopus. Iâ€™ve also read recipes that tell you absolutely not to do any of these things. Some sources say that each octopus is different, and therefore they each need a different amount of time to cook. Others say that there are no noticeable differences between different octopi. You get the idea. There is a great big shredded mass of contradictory information out there, and I think the answer is, the best way to cook octopus is the way your mother cooked octopus. Or go to a restaurant, where presumably they know what they are doing. Easier said than done. Even restaurants struggle with octopusâ€”Iâ€™ve eaten a lot of octopus that was tough and way too chewy. A lot of people donâ€™t like octopus because badly cooked octopus is the only kind of octopus theyâ€™ve had. To ďŹ nd someone who knowâ€™s what
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theyâ€™re doing, I head down to the Greek Folk Festival. This year, the festival is held Thursday, June 7, through Sunday, June 10, in front of St. Nicholas Greek Orthodox Church on Ponca Street. Itâ€™s a great opportunity to get a huge plate of grilled octopus thatâ€™s cooked to perfection. When octopus is cooked just right, the texture is almost soft, and just a tiny bit chewy. It is a little charred on the outside, but juicy and succulent on the in-
side. The ďŹ‚avor is mild and a little ďŹ shy, and it doesnâ€™t need a lot to spice it up. Some lemon juice, olive oil, and oregano do the job perfectly. Thatâ€™s the way they cook octopus at the Greek Folk Festival. So, unless you want to go through hundreds of thousands of octopus recipes, I suggest you just head down to the festival for your ďŹ ll of octopus, and maybe try to talk them out of the recipe.
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