Baltimore chef Spike Gjerde has become a known quantity among Washingtonians and today the Washington Post takes a look at the emphasis on local sourcing that has won his Woodberry Kitchen all the acclaim. Though Gjerde will use some non-local ingredients, he doesn't have to like it: "It clearly gnaws at Gjerde that there are foodstuffs not indigenous to the region that he still has to use. It 'kills' him that he hasn’t yet figured out how to make his own vinegar; lemons and limes are pebbles in his shoe." [WaPo]
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