clock menu more-arrow no yes

Filed under:

Food Media

The New York Times picks up on the fact that "local" is more than a buzzword at Woodberry Kitchen. In particular, this piece focuses on restaurants who work hard to store local produce for the winter through methods like canning and pickling. On Woodberry's Spike Gjerde: "In five years, he has reduced his four-page grocery list for the local restaurant supply company to a single page." [NYT]

Woodberry Kitchen

2010 Clipper Park Road #126 Baltimore, MD

Sign up for the newsletter Sign up for the Eater DC newsletter

The freshest news from the local food world