Editor's Note: A previous version of this story has been updated to include the correct location of Woodberry Kitchen and to clarify the Oyster Recovery Partnership’s Shell Recycling Alliance. Many chefs and restaurateurs talk about using local products and supporting sustainability efforts, but few take it to the level of Baltimore restaurateur Spike Gjerde. The chef of Woodberry Kitchen, a 4-year-old restaurant in Baltimore’s Clipper Mill neighborhood, showcases local ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.