This blog features news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.

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Food News: Va.-grown food TV?

Catching up on food news from the past week and other tasty happenings from around the region. Look for this  every Thursday morning. Submit events and other suggestions to

- Shop -

Spotsylvania’s final winter farmers market takes place Saturday from 9 a.m. until noon at the Gordon Road commuter lot. The market will open for the season April 21. Find meats, cheese, seafood, microgreens, baked goods and more.  Early shoppers can score free tickets to the Wild and Scenic Filmfest sponsored by Friends of the Rappahannnock. Read more about winter markets in the county here.

Still looking to join a CSA this year? You aren’t too late. Get started here.

- Dine -

Richard Moncure and a partner are preparing to open The Happy Clam, a seafood market and restaurant, in the former location of Barefoot Greens in the coming weeks. Get details here.

Shane’s Rib Shack, which opened recently in the former home of Red Hot & Blue in Central Park, will hold a grand opening tomorrow.

The Ruby Tuesday restaurant in the Doc Stone Commons shopping center in North Stafford is being converted into a new seafood concept owned by the chain. It’s called Marlin & Ray’s Seafood Bar & Gill. Learn more here.

This week’s review: Aubergine Thai Restaurant in Cosner’s Corner

- Live -

Federal rules for school lunches will undergo big changes in September. Education reporter Amy Umble looked at what Stafford County schools are already doing to try to make sure kids eat a balanced diet while at school. Read her report here.

A couple of food personalities from our area want to produce a PBS show about local culinary delights. John and Diane MacPherson own the Foster Harris House B&B in Washington, Va. They’ve turned to Kickstarter to raise money to produce a food and cooking show called “In Season” for PBS, but they’ve still got lots of money to raise. Learn more and see a promo for the show here.

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