Keeping Food Safe During an Emergency

Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.

ABCD's of Keeping Food Safe in an Emergency

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F. This may be difficult when the power is out.

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot full freezer for 2 days. Plan ahead and know where dry ice and block ice can be purchased.

Be prepared for an emergency...

... by having items on hand that don't require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours—have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.

Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 °F or below; the freezer, 0 °F or lower. If you're not sure a particular food is cold enough, take its temperature with a food thermometer.

Frequently Asked Questions:

Q. Flood waters covered our food stored on shelves and in cabinets. What can I keep and what should I throw out?
A. Do not eat any food that may have come into contact with flood water.
  • Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.
  • Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.

Steps to Salvage All-Metal Cans and Retort Pouches
Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:
  • Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
  • Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
  • Brush or wipe away any dirt or silt.
  • Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
  • Then, sanitize them by immersion in one of the two following ways:
    • Place in water and allow the water to come to a boil and continue boiling for 2 minutes, or
    • Place in a freshly made solution consisting of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.
  • Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing.
  • If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.
  • Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.
  • Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.
 
Q. How should I clean my pots, pans, dishes, and utensils?
A. Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).
 
Q. How should I clean my countertops?
A. Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry.
 
Q. My home was flooded and I am worried about the safety of the drinking water. What should I do?
A. Use bottled water that has not been exposed to flood waters if it is available.
  • If you don't have bottled water, you should boil water to make sure it is safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.
  • If you can't boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.
  • If you have a well that had been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.
 
Q. We had a fire in our home and I am worried about what food I can keep and what to throw away.
A. Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire. Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.

One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside. Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware. Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles. Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of 1 tablespoon unscented, liquid chlorine bleach per gallon of water.
 
Q. A snowstorm knocked down the power lines, can I put the food from the refrigerator and freezer out in the snow?
A. No, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal. Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.
 
Q. Some of my food in the freezer started to thaw or had thawed when the power came back on. Is the food safe? How long will the food in the refrigerator be safe with the power off?
A. Never taste food to determine its safety! You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer reads 40 °F or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine the safety. Remember you can’t rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze. Refrigerated food should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for 2 hours.
 
Q. May I refreeze the food in the freezer if it thawed or partially thawed?
A. Yes, the food may be safely refrozen if the food still contains ice crystals or is at 40 °F or below. You will have to evaluate each item separately. Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat. See the attached charts for specific recommendations.
 
Refrigerator Foods (Plesae note: as this is from the USDA non-kosher foods are listed here)
When to Save and When to Throw It Out
FOOD Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD
Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes

Discard
Thawing meat or poultry Discard
Meat, tuna, shrimp,chicken, or egg salad Discard
Gravy, stuffing, broth Discard
Lunchmeats, hot dogs,  sausage, dried beef Discard
Pizza,  with any topping Discard
   
Canned meats and fish, opened Discard
CHEESE
Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco

Discard
Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano Safe
Processed Cheeses Safe
Shredded Cheeses Discard
Low-fat Cheeses Discard
Grated Parmesan, Romano, or combination (in can or jar) Safe
DAIRY
Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk

Discard
Butter, margarine Safe
Baby formula, opened Discard
EGGS
Fresh eggs, hard-cooked in shell, egg dishes, egg products

Discard
Custards and puddings Discard
CASSEROLES, SOUPS, STEWS Discard
FRUITS
Fresh fruits, cut

Discard
Fruit juices, opened Safe
Canned fruits, opened Safe
Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates Safe
SAUCES, SPREADS, JAMS
Opened mayonnaise, tartar sauce, horseradish

Discard if above 50 °F for over 8 hrs.
Peanut butter Safe
Jelly, relish, taco sauce, mustard, catsup, olives, pickles Safe
Worcestershire, soy, barbecue, Hoisin sauces Safe
Fish sauces (oyster sauce) Discard
Opened vinegar-based dressings Safe
Opened creamy-based dressings Discard
Spaghetti sauce, opened jar Discard
BREAD, CAKES, COOKIES,PASTA, GRAINS
Bread, rolls, cakes, muffins, quick breads, tortillas

Safe
Refrigerator biscuits,rolls, cookie dough Discard
Cooked pasta, rice, potatoes Discard
Pasta salads with mayonnaise or vinaigrette Discard
Fresh pasta Discard
Cheesecake Discard
Breakfast foods—waffles, pancakes, bagels Safe
PIES, PASTRY
Pastries, cream filled

Discard
Pies—custard,cheese filled, or chiffon; quiche Discard
Pies, fruit Safe
VEGETABLES
Fresh mushrooms, herbs, spices

Safe
Greens, pre-cut, pre-washed, packaged Discard
Vegetables, raw Safe
Vegetables, cooked; tofu Discard
Vegetable juice, opened Discard
Baked potatoes Discard
Commercial garlic in oil Discard
Potato Salad Discard
 
Frozen Food
When to Save and When To Throw It Out
FOOD Still contains ice crystals and feels as cold as if refrigerated Thawed.
Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD
Beef, veal, lamb, pork, and ground meats

Refreeze

Discard
Poultry and ground poultry Refreeze Discard
Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard
Casseroles, stews, soups Refreeze Discard
Fish, shellfish, breaded seafood products Refreeze. However, there will be some texture and flavor loss. Discard
DAIRY
Milk

Refreeze. May lose some texture.

Discard
Eggs (out of shell) and egg products Refreeze Discard
Ice cream, frozen yogurt Discard Discard
Cheese (soft and semi-soft) Refreeze. May lose some texture. Discard
Hard cheeses Refreeze Refreeze
Shredded cheeses Refreeze Discard
Casseroles containing milk, cream, eggs, soft cheeses Refreeze Discard
Cheesecake Refreeze Discard
FRUITS
Juices

Refreeze

Refreeze. Discard if mold, yeasty smell, or sliminess develops.
Home or commercially packaged Refreeze. Will change texture and flavor. Refreeze. Discard if mold, yeasty smell, or sliminess develops.
VEGETABLES
Juices

Refreeze

Discard after held above 40 °F for 6 hours.
Home or commercially packaged or blanched Refreeze. May suffer texture and flavor loss. Discard after held above 40 °F for 6 hours.
BREADS, PASTRIES
Breads, rolls, muffins, cakes (without custard fillings)

Refreeze

Refreeze
Cakes, pies, pastries with custard or cheese filling Refreeze Discard
Pie crusts, commercial and homemade bread dough Refreeze. Some quality loss may occur. Refreeze. Quality loss is considerable.
OTHER
Casseroles—pasta, rice based
Refreeze Discard
Flour, cornmeal, nuts Refreeze Refreeze
Breakfast items—waffles, pancakes, bagels Refreeze Refreeze
Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie,convenience foods) Refreeze Discard
Update: Feb. 6, 2026 - 3:40PM - Ateres Elka has asked that if anyone receive an email from them they do not open it as their accout has been hackedBaltimore, MD – Feb. 2, 2026 – Community members are being warned about scam emails circulating that appear to come from Bais Yaakov High School and Kaylah Diamonds & Jewelry, asking recipients to open attached documents or click links. Bais Yaakov High School’s IT department issued the following alert: “If you received an email with the subject: BAIS YAAKOV HIGH SCHOOL DOCUMENT… please ignore it. If you already clicked on the link within the email, please change your password ASAP.” The fraudulent messages claim to contain documents for review and include clickable PDF links. These emails did not orig...
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Baltimore, MD – Feb. 6, 2026 – BJL regrets to inform the community of the petira of Tzvi Hirsh Ben Moshe Pesach Nissan Hakohen Gross, z'l, father of R’ Aryeh Gross The levayah will take place today, Friday, Feb. 6, 2026  at 11am at Congregation Sons of Israel 613 Ramsey Ave., Lakewood, NJ 08701.Click here for Livestream Shiva Details to follow בלע המות לנצח     
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Baltimore, MD – Feb. 3, 2026 – BJL deeply regrets to inform the community of the petira of Mrs. Sarah Rivka Shapiro, a’h, wife of Rabbi Yehoshua Shapiro and mother of Zev Nochum Shapiro, Shoshana (Chaim Moshe) Miller, Yitzchok Dovid Shapiro, Yaakov Shapiro, Elisheva (Shlomo Eliezer) Bachrach, Bracha Chana (Yehoshua) Feld, Shira (Yaakov Yisrael) Hofman, Efraim Shapiro, Miriam (Moshe) Guttman, Esther Shapiro, Hudi (Levi Yitzchak) Greenwald, and Sruli Shapiro. Mrs. Shapiro, a’h, is also the daughter of Rabbi & Mrs. Avrohom Moshe and Jennie Possick, and sister of Brachie Rothschild, Yudi Possick, Tzvi Possick, Chani Munk, Miriam Rosenberg, Aron Dovid Possick, and Nechama Greenwald. The Levaya will be held today, Tuesday, Feb. 3, 2026, at Levinson’s at 2:30 P...
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Baltimore, MD - Jan. 30, 2026 - On February 12th, the women and girls of Baltimore are invited to a powerful evening of achdus and growth! “Together, We Rise” is more than a Challah Bake - it’s about achdus. We are bringing together daughters, mothers, grandmothers, neighbors, and friends under one roof for a night of growth and connection.The Experience: The evening will be led by Mrs. Jackie Bitton, bringing her signature warmth and energy.                                               We are also privileged to hear divrei chizuk from Rebbetzin Feldman, Rebbetzin Hopfer, Rebbetzin Gross, Rebbetzin Silber, and others. Rebbetzin Hopfer shared that a g...
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Baltimore, MD – Feb. 3, 2026 – BJL regrets to inform the community of the petira of Mrs. Irene Stillings a"h, mother of Ken Major. The levayah will take place tomorrow, Wednesday, Feb. 4, 2026 in Valhalla, NY. Shiva will begin in Monsey, NY and continue in Baltimore, from Sunday morning until Tuesday morning at 7111 Park Heights Ave, Unit 202. Minyanim (Baltimore from Sunday)  Shachris (Su-Tu) - 7:00 am  Mincha/Maariv (Su & Mo) - 5:20 pm Visiting Hours (Baltimore from Sunday) Sunday - After Shachris until 10:30 am; 3:00 pm - 8:00 pm Monday - After Shachris until 10:30 am; 5:00 pm - 8:00 pm בלע המות לנצח     
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Parsha Hashavua
Rabbi Zvi Teichman on Parshas Yisro: Today, Tomorrow, Eternity…

And the L-rd said to Moshe, “Go to the people, וקדשתם היום ומחר  ̶̶  and prepare them today and tomorrow, וכבסו שמלותם  ̶̶ and they shall wash their garments. And they shall be prepared for the third day the Lord will descend before the eyes of all the people upon Mount Sinai.” (שמות יט י)


It seems that G-d intended for a two-day preparation in preparation of the giving of the Torah that would take place on the third day. Yet when Moshe informs the nation, he instructs them that they should prepare themselves for three days with the Torah being given on the fourth day.


He [Moshe] said to the people, “Be ready for three days …” (שם שם טו)


This implies their receiving the Torah was on the fourth day from their preparation.


We are taught in the name of Rebbe Yosi that Moshe indeed deviated from the apparent directive of G-d and added a day of preparation. He figured this based on the hermeneutical principle of Hekesh which teaches that when two subjects are mentioned in a verse they are to be equated. Since G-d stated to prepare ‘today’ as ‘tomorrow’ it must be indicated that ‘today’s’ preparation is equal to tomorrow’s which will inevitably include a full night followed by the daytime consisting of a full day. This equality can only be fulfilled if ‘today’ refers not to the day they were instructed on, but to the next day, as it was already midday past the previous night prior to any directive to prepare.


The obvious question that is raised by all commentaries, is what was G-d thinking? Did He have a change of heart? Many point out that this was perhaps the first implementation of the Oral Law defining the Written Law perforce man’s intellect guided by the methods of interpretation gifted to man to utilize in understanding and determining the practical law.


But the question still begs why did G-d initially indicate only a two-day preparation?


There is a greater question at hand. Although the Oral Law in a sense supersedes the literal understanding of the Written Law, we still must maintain the פשוטו של מקרא, the simple reading of the text, that refers to G-d speaking of היום, ‘today’, which clearly alludes to the notion of today and not tomorrow.


Rav Yaakov Heilbrun הי"ד, a great Gaon who was a prized disciple of the Chasam Sofer, and served as the Rav of Ada, who was martyred during the Serbian revolutionary war in 1849, writes in his Megillas Sedarim the following fascinating idea.


This world is known as היום, ‘Today’, and the World to Come as ‘Tomorrow’, as the verse states היום לעשותם (דברים ז יא), This day to do  ̶̶  ‘This World’, and the Talmud adds,  למחר ̶̶  Tomorrow is to receive reward, in the World to Come.


At the giving of Torah, the nation was destined to return to the state of Adam before the sin. They would now live forever without fear of death.  


Should they succeed, they would progress from their current state to a higher phase referred to as the ‘World to Come’.


This designation of preparing for two-days was G-d directing them to this masterplan of Today and Tomorrow.


Moshe feared that the people may succumb to sin once again, and with this implementation those who sinned would be doomed from attaining a heightened reality.


He therefore suggested, through the power of his mastery of the Oral Law, a new plan that would assure the nation in the face of failure would continue to exist.


There would need to be a three-part existence. We would face the reality of a finite physical world that we would seek to inspire by living a life of devotion in Torah, confronting challenges and overcoming them that will bring us upon our death to the second phase of an interim world of reward and punishment that would clarify our souls in bringing us to closeness to G-d. Eventually as each of us would achieve our souls Tikkun, in reaching a final stage of Revival of the Dead that will finally bring us to eternal elevated connection.


He thus petitioned for a יום השלישי, a Third Day, alluding to the verse in Hoshea which regards the Day of Revival of the Dead, “He will revive us from the two days, ביום השלישי  ̶̶  on the third day He will set us up, and we will live before Him.  (הושע ו ב)


The Arugas HaBosem quoting the Ohr Pnei Moshe interprets our verse in the context of the adage in Avos (2 13), שוב יום אחד לפני מיתתך  ̶  Repent one day before your death, and since one may never know when that day is, one will be assured to repent each day.


This is the deeper meaning in the verse especially considering the above explanation.


Since we live in a world of mortality, וקדשתם היום ומחר  ̶̶  prepare each day in the spirit of the reality of  ‘today and tomorrow’, tomorrow may be your last day, so that you may וכבסו שמלותם  ̶̶ and they shall wash their garments, presenting before G-d the good deeds we have accrued that are the garments of our soul.  


Although G-d’s original plan never went into action, I believe there is an element of that idyllic world we can still reach for even whilst we still need the fear of death to keep us focused.


One of the support staff in the hospital I am presently in shared with me a remarkable revelation.


There is a young married man who comes from a family that has inherited an unusual gene that leaves them susceptible to many serious and varied diseases. A disproportionate number of his kin have already prematurely lost their lives over two generations.


He admitted he lived each day worrying when his turn will come to face this mortal enemy.


Recently lightning struck and he is now facing a serious life-threatening illness.


He shared with the individual I met that although he is aware of the consequences of his illness, he no longer lives with the fear of death but rather relishes the privilege and value of each day he is still alive and able to live inspired.


“If only”, he had said, “I had realized this before, I never would have wasted so many days in fear and worry and could have lived as inspired as I am now.”


Perhaps this is the ‘simple reading of the text’ G-d intended to leave as a message for us till eternity.


At the end of the day, each day is a gift and a morsel of eternity. We must never be encumbered by anxiety for it only withholds us from the numerous opportunities afforded us to cleave to Hashem at any given moment.


Cherish each day as they come for within those days, we bring ourselves closer to the Almighty and become worthy of being part of the marvelous days that await us in that future world!


באהבה,


צבי יהודה טייכמאן


P.S. Thank you to all of you who have expressed your wishes for my Refuah Sheleimah after my recent surgery. Bezras Hashem I hope to be discharged before Shabbos and return to my full duties very soon.



































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And the L-rd said to Moshe, “Go to the people, וקדשתם היום ומחר  ̶̶  and prepare them today and tomorrow, וכבסו שמלותם  ̶̶ and they shall wash their garments. And they shall be prepared for the third day the Lord will descend before the eyes of all the people upon Mount Sinai.” (שמות יט י) It seems that G-d intended for a two-day preparation in preparation of the giving of the Torah that would take place on the third day. Yet when Moshe informs the nation, he instructs them that they should prepare themselves for three days with the Torah being given on the fourth day. He [Moshe] said to the people, “Be ready for three days …” (שם שם טו) This implies their receiving the Torah was on the fourth day fr...
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Baltimore, MD – Feb. 5, 2026 – (BJL) Please note that effective immediately, the Edible Arrangements location at 3765 C Old Court Rd. is discontinuing their Kosher certification and all items are no longer certified Kosher.STAR-K Kosher Certification Inc
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Baltimore, MD - Feb. 5, 2026 - The Maryland state flag – a symbol of pride, identity, and fierce loyalty for many residents – has become the subject of renewed political scrutiny in Annapolis after Gov. Wes Moore described it as a “contradiction” and his administration declined to say whether those remarks signal support for legislative change. The comments, made during a podcast appearance last week, prompted questions from lawmakers in both parties and exposed uncertainty among state leaders about whether Maryland’s iconic flag – unchanged for more than a century – could once again become a political flashpoint. State archives show the Maryland General Assembly formally adopted the flag on March 9, 1904, making the red, white, black, ...
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