Sausages and snip­ing

Baltimore Sun - - FROM PAGE ONE - John Am­rhein, Ti­mo­nium

I en­joyed the re­cent ar­ti­cle by Suzanne Lou­d­er­milk re­gard­ing Manger’s half­smoke sausages that are so pop­u­lar in Wash­ing­ton, D.C. (“DC’s sig­na­ture half­smoke sausage is made by a West Bal­ti­more meat pro­ces­sor,” Oct. 18). It was in­ter­est­ing and in­for­ma­tive.

How­ever, near the end of the ar­ti­cle, seem­ingly from out of nowhere, was the in­ser­tion of a con­de­scend­ing com­ment from a com­peti­tor: “They’re good for hors d’oeu­vres and tail­gat­ing [but] I would not feed them to my fam­ily,” the pro­duc­tion man­ager at Roma Gourmet Sausage is quoted as say­ing. I thought this un­called for and com­pletely out of place in an ar­ti­cle of this na­ture.

It just seemed odd for such a well­writ­ten piece. And by the way, I have no con­nec­tion to Manger Pack­ing Corp. or Roma Gourmet Sausage, nor have I con­sumed any of their prod­ucts.

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