The TODAY weatherman gets crabby in the premiere of his new series: “Family Style with Al Roker.”
When folks think about Baltimore's food scene, the first thing that comes to mind is probably blue crab. Many locals have been eating tender, sweet crab meat from the Chesapeake Bay since they were old enough to chew.
"I watch people for the fist time putting it in their mouth and they say, 'Oh my God.' And they're standing at a table in a market," Faidley Devine told Al."They're not sitting down to a white table cloth and having someone serve it on a silver platter. It's on a paper plate, but it belongs on a silver platter.
“He said, ‘Damye, do whatever you do, whatever you can to make payroll ... Just make sure that we don't have to lay anybody off. I don't wanna lay anybody off. I don't want anybody to lose their job,'" Hahn told Al, holding back tears."And we did it.”by families. Faidley's current staff includes multiple generations of employees — including fathers and sons, mothers and daughters.
Captain Tyrone Meredith is a fourth generation African American waterman who now runs fishing charters in the Chesapeake Bay area."We've been here ever since the 1860s, making a living, working on the Chesapeake Bay," Meredith told TODAY. When Meredith was a teenager, he could catch 50 bushels of crabs per day. Now he can only catch two or three bushels. Still, the captain isn't ready to give up life on the sea. Though crabbing is not as lucrative, he still runs Chesapeake Bay fishing charters through his own company and provides educational tours about the watermen's history to keep the memory of his ancestors alive.
Eight years ago, Perez began operating a catering business from his grandmother's kitchen. Though he struggled initially, he never gave up on pursuing his dream of opening a restaurant of his own one day.
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