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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

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