Perhaps this year, he will add the mark "reporter hangs around," because I am doing my best to affect business, eating crab cakes, oysters, clams, and even shad roe, which I bought over in the fish market side of Faidley's from Will Hahn, one of the three sons of Damye, the daughter of Bill and Nancy, who is set to take over the store one day. I brought the roe, wrapped in paper, to Nancy behind the counter on the other side of the room. She quit making her crab cakes and parboiled it and then cooked it with scallions in white wine. It was an intense, fishy, salty flavor. I thought it might be grit-like caviar-ish fish eggs, but instead it was more like a fish placenta, like fish liver if such a thing existed. I ate it with two people from the arts community, Katie Bachler of the Baltimore Museum of Art and Priya Bhayana from the Bromo District. We all wanted to like it, just like I wanted to like the muskrat I've bought the last few years from Faidley's to cook. In both cases, alas, I like the idea of the food better than the food, but I'll keep trying.