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Tony Foreman

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  • Why So Much P.R.?: WYPR seems to routinely trade underwriting for air time. Is that a problem?

    Why So Much P.R.?: WYPR seems to routinely trade underwriting for air time. Is that a problem?
    At 9:30 a.m. on Feb. 10, the voice of John Hoey comes over the public’s airwaves on 88.1 FM, WYPR. The short segment—a monthly show Hoey says he does for free at the behest of station manager and president Anthony “Tony” Brandon—opens as a meditation on doing less to do more. Hoey cites scientific studies advising the harried and over-worked to relax and get better sleep. Then he shifts gears: “That’s why if you step into a Y today you will see plenty of space dedicated to the old fashioned arts of unwinding,” Hoey says, before concluding what sounds like a textbook, early 1960s-era commercial soft sell.
  • Harbor East

    Harbor East
    Apropoe’s at the Baltimore Marriott Waterfront 700 Aliceanna St., (410) 895-1879 $$$, B, L, D Presumably catering primarily to Marriott guests, Apropoe’s features a good crab cake to get them oriented to Baltimore properly. Azumi 725...

    Johnny's announces the addition of sushi to its menu

    Johnny's announces the addition of sushi to its menu
    Already known for its West Coast-inspired cuisine, Roland Park cafe Johnny's is adding sushi to its menu after 5 p.m. from Tuesday to Saturday, according to a press release. The menu of nigiri, sashimi, and other items is being put together by chef...

    Juice

    Juice
    Over the millennia, wines have become densely interwoven with Italy's regional cuisines. For Italians, arguably more than other people, wine and food are inextricable, and both constitute integral parts of life. Italian wine, food, and spirit all promise...

    A Baltimore lab aims to take the science of growing clean, healthy salt-water fish to the global marketplace

    The wood-grilled whole dorado, at $34, is the highest-priced dish on the current menu at Pazo, the casually elegant restaurant in Fells Point in Baltimore. Executive chef Mario Cano Catalan gushes about the restaurant's specimens of the high-value...