Roughly Speaking

The National Building Museum in Washington has opened up four galleries to feature photographs, relics and oral histories about the theaters that once brought motion pictures to dozens of Baltimore neighborhoods. The exhibit, ----Flickering Treasures: Rediscovering Baltimore's Forgotten Movie Theaters---- is based on the 2017 book by Amy Davis, an award-winning staff photographer of The Baltimore Sun. In this encore episode, Dan speaks with Amy Davis about her project to capture what remains of the city's old movie houses.

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

Before you shop for the makings of a Thanksgiving feast, we offer some tips from three experts who

In today's episode, Dan makes a return trip to the home of Downing Kay, who was born Nov. 23, 1907. She is most likely Maryland's oldest citizen. She will turn 111 next week, one of only an estimated 50 Americans who are 110 or older. She's in good health, plays Scrabble and still takes the Zumba class at Pickersgill Retirement Community in Towson.She was born Downing Jett and grew up in a rowhouse in the Walbrook section of Baltimore. Her father was a clothier on West Fayette Street. Her parents and four siblings later moved to a house on Carlisle Avenue in Forest Park. She graduated from Forest Park High School and Maryland State Normal School (now Towson University), became a schoolteacher, a wife, a mother, grandmother, great-grandmother and great-great grandmother. A long life, and still going strong.

Downing Kay, likely Maryland's oldest citizen will turn 111 next week and is thriving.

Baltimore-based psychologist John Gartner is a leader of a group of mental health professionals called Duty To Warn. Alarmed at what they see of the president's personality and mental state, they seek to have Trump’s cabinet invoke the 25th Amendment, which lays out the procedure for removing a president who is “unable to discharge the powers and duties of his office.” The petition has garnered more than 70,000 signatures. Since Gartner and the group went public about a year ago, there has been a book, The Dangerous Case of Donald Trump, which includes the writings of 27 psychiatrists, psychologists and other mental health experts who argue that their moral and civic “duty to warn” America about Trump supersedes professional neutrality and a rule against long-distance assessments. On Wednesday, the day after the mid-term elections, Dan caught up with Gartner at his office in Towson.

The Sun's media critic David Zurawik talks about Sean Hannity's role as a shill for President Trump and Fox's empty claims that the right-wing cable power is concerned that its popular host violated journalistic standards by appearing at a Republican rally on the eve of Tuesday's election.

As results start to come in from polling places across Maryland and across the country, Dan spends a few minutes with Sun reporters and editors covering the 2018 midterm elections.

In this episode: Sun columnist Dan Rodricks and editorial editor Andy Green review a week of developments that rocked the University of Maryland, College Park, the football program and the University of Maryland System Board of Regents.

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. Saut\u233\u 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.