Authors
Jennifer Latham
Executive Editor
Jenn joined the Attraction staff in 2004 and has enjoyed bringing the “good news” to readers on the Mid Shore. Each month she waves her magic wand and articles get written, copy is edited, photographs are taken, pages are laid out and the website gets updated. Jenn has been involved in CarePacks of Talbot County since 2013 and recently served on the Talbot County board of Junior Achievement of the Eastern Shore. In her free time, Jenn enjoys gardening, reading and quilting. Contact Jennifer at jennifer@attractionmag.com.
Allison Rogers
Publisher
Allison joined the family business in 2013 after 15 years in the education field. She started out in Advertising Sales, became the Graphic Designer in 2016 and is now the owner of the magazine. She is proud to carry on her step-father Richard’s legacy of providing a valuable asset to our community and is always excited to see the finished product in print. Allison was born at Easton Memorial Hospital and graduated from the Country School, as her children also have, and she loves raising her family in her hometown. In her free time, Allison enjoys being on the water, going to the beach, exercising, gardening and cheering for the Washington Capitals! Contact Allison at allison@attractionmag.com or 410-299-5909.
The Picky Eater
Food Critic
We are picky eaters. Not picky in a childlike sense, with crossed arms and a petulant frown, refusing to sample new and original dishes. But we can be persnickety and we’re not one bit remorseful. When we dine, we try not to be overly critical just to have something to say, but we do have certain expectations when it comes to quality, service and value. If we’re going to spend our hard-earned Benjamins in a local dining establishment, we’d like a beautiful meal done well. Service with a smile goes a long way with us too, not to mention a heartfelt “Sorry!” when things go wrong, as they inevitably will from time to time. Over the next few months, we’re going to be sampling some of the region’s fare and we’ll share our insights with you. And since we don’t identify ourselves to the chef or staff of a restaurant, it pays to treat every diner as a Picky Eater.