Hash - Baltimore Post-ExaminerBaltimore Post-Examiner


What is hash? Well, in the ’60s or later the hash I knew was not edible, but it could surely give you the munchies. Hash, in the edible world, has been around eons, usually chopped or cubed leftover meat, potatoes, and seasonings seared up in a sauté pan and topped with an egg. My Aunt Hannah was a master of making a mean hash, insanely tasty with leftovers from her fridge. Hash is not just for breakfast, it is any time of day you want a nosh or a hearty meal.

Enter Stone’s Throw Hash, a local pop up found at the Goven’s or Fells Point Farmers Market. Stone’s Throw sources locally, a stone’s throw away; the farmers supply them veggies, meats and eggs. In fact, they cure all the bacon and sausage that they offer. They are taking their pop-up to R House, Baltimore’s launchpad for outstanding food located in Remington August 12th through to August 18th. And soon to the streets of Baltimore with the Stone’s Throw Hash food truck.

Organic sweet potatoes, as well as cage-free eggs, are core to their offerings with the exception of the vegan Buddha Hash. You choose how hungry you are either by indulging in the snack or meal size hash. After trying to consume the Bay Be Blue Crab meal size, I can tell you the snack size just might do you. This was a media pop up at Full Tilt Brewing where I got to taste their Govans Blood Orange Gose, a light beer leaning towards a summer shanty.

Your hash choices are as follows.

Bay Be Blue Crab – Maryland crab, carrots, onions butter and Old Bay Seasoning

Wakey Wakey Apple Bacy – Apple Wood smoked bacon, apples, chard and sweet and savory seasoning

Beet the Hash – Beets, pork breakfast sausage, apple, chard cider vinegar with a mint saged the day seasoning

Chor iz Good – black soy beans, pork Chorizo Chard, onions, apple vinegar, and Moroccan magic seasoning

Buddha Hash – VEGAN, carrot rice, crispy tofu, cremini mushrooms, beets with tahini and local honey

Veg Out Brah – Cremini mushrooms, summer squash, chard, onions, and garam masala seasoning

Stone’s Throw Hash Pop-UP

August 12th – August 18th

R House

301 W. 29th Street

Baltimore MD 21211


Social Media: @Stonesthrowhash

About the author

Dara Bunjon

For Dara Bunjon if it is food, Dara Does It, in fact, that is the name of her company which offers creative solutions for the food industry the likes of public relations, marketing, social media, cookbook compilations, food styling, culinary events, networking and freelance writing. You will now find Dara applying her broad range of culinary skills as a food stylist for television chefs/cookbook authors the likes of Steven Raichlen, Sara Moulton, Nick Malgieri, and Nathalie Dupree. Dara Bunjon lives, eats, dreams and writes about food and isn’t hesitant to share her views and experiences about restaurants, culinary trends, recipes, cookbooks or even her childhood food memories. She has been on the food scene for too many years to mention. Known both in Baltimore and nationally, Dara Bunjon is a former member of Women Chefs and Restaurateurs’ national public relations committee. In the past, she has written for Style Magazine, Foodservice Monthly, Mid-Atlantic Restaurant Digest, Urbanite and other sundry publications. Since 2004 she has maintained an award-winning food-related blog called Dining Dish. She co-authored her first cookbook Yum! Tasty Recipes from Culinary Greats in association with Studio Spear. And has written Baltimore restaurant reviews for Gayot.com Dara believes food is subjective; everyone’s taste is different and she enjoys bringing you to her table to commiserate and enjoy lively discourse. Considered one of Baltimore’s food influencers, you can follow her on Twitter and Instagram @daracooks. Contact the author.

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