The Baltimore-based independent restaurant practices sustainability from sourcing products to keeping local culinary traditions alive
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 ...
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