VIRGINIA BEACH 

WILLIS WHARF A few weeks back, I met a new oyster. This oyster lived in a curiously shaped shell, cupped on the bottom, level on the top, different from the flattish oysters I'm accustomed to slurping. The meat inside looked different, too - rounded and plumpish, not quite compact, but not as spread out as other oysters.

Dream Teamer Nancy Zeitman took first place at the State Fair of Virginia this year for her sugar-free cookies. Her winners are based on a sugar cookie recipe that a friend gave to her years ago.

By AnnaLisa Michalski
Correspondent
I had never been a raving fan of honey. Sure, it's a lovely golden color, like bottled sunshine. But it's too sweet for my taste and messy, too. Not worth the trouble, I thought.

A few weeks ago, John "Perry" Jones called from Courtland. "If you want to take a picture of some pretty persimmons, better come now." His trees, he said, were bearing the best crop he'd seen since they were planted four years back.

NORFOLK Black Friday 2008 was when the Ghent house with the elevated entrance on the corner of Colley and Olney welcomed guests to Press 626, after The Winehouse moved out – and up the street.

CHESAPEAKE Walk into seven of the 12 models on display at Homearama 2009 Monday and you're apt to notice something other than that distinct new- home smell. The aromas of home cookin'. Taste of Chesapeake will offer samples of signature dishes to browsers at this annual showcase of new home models and decorating ideas.

Want to know where to get a pasture-raised chicken or a just-picked persimmon? Or which restaurants strive to serve fresh, local ingredients?

Want to know where to get a pasture-raised chicken or a just-picked persimmon? Or which restaurants strive to serve fresh, local ingredients?

By Judy Cowling
Restaurant critic
VIRGINIA BEACH
Mexican food can be something like fast food. Cheap. Filling. Mindless. But if you want a memorable Mexican dining experience full of authentic flavors, La Herradura is sure to please.