Travis and Ryan Host an Oyster Roast

Two generations of Croxtons enjoy the bounty of a Tidewater oyster roast. 

Two generations of Croxtons enjoy the bounty of a Tidewater oyster roast. 

Tidewater traditions bring families together at Rappahannock Oyster

By Susan Able, Photography by Jennifer Chase

Ryan Croxton and Travis Croxton founded Rappahannock Oyster Company, a resurrection of family business started over 125 years ago. 

Ryan Croxton and Travis Croxton founded Rappahannock Oyster Company, a resurrection of family business started over 125 years ago. 

The two-lane highway that delivers you into Topping, VA, from “the other side, as the locals say, brings you over a big bridge, so you know you’re somewhere near the water. But as you cruise past a few gas stations, a tiny airport, the Pilot Inn and take a left by Eckhard’s restaurant, you don’t necessarily know you have arrived anywhere special. That insight hits as you course down a windy rural road and suddenly you realize you’ve ended up at the Rappahannock River and a little slice of heaven called Merroir.

An oyster roast in full swing. 

An oyster roast in full swing. 

The Croxton cousins, Travis and Ryan, founded the riverside restaurant in 2011 after starting the Rappahannock oyster farm in 2001. As with all epic journeys, this one started with a unique opportunity, great timing, pluck and a lot of Googling. The tale has been oft told, but a recap: Grandpa Croxton had been an oysterman, but by 2000 oystering had declined to the point where it was almost irrecoverable commercially in Virginia. His boys, the elder Croxtons, were of the mind that it was probably time to stop paying the state license fees on the long-dormant beds held in the family name since the late 1800s.

But Ryan and Travis saw new life in the idea of oyster farming and told their fathers that they had decided they would take over to start again, essentially from scratch. “Our dads didn’t think it could be done,” Travis said. “They really believed that for all intents and purposes the industry was dead.”

Flash forward 16 years to a stunning October afternoon on the porch at Merroir and a conversation with two men who have played a big role in the resurrection of the Virginia oyster and ultimately, given the water-filtering power of the oyster, to a cleaner bay.

Rapphannock's oyster men start work before daybreak.

Rapphannock's oyster men start work before daybreak.

Rappahanock Oyster Co. now harvests over 10 million oysters from over 60 producing beds and ship not only to their restaurants, but to hundreds of vendors on the East Coast, also shipping daily to Los Angeles and the West Coast, and internationally. Travis told me that Rappahannock oysters are sold across to Asia: Singapore, Hong Kong, across China and more. Dogged determination from the farm team, a great product and getting the logistics right for sending a highly perishable product up and down I-95 and around the world contributed greatly to the success of the company. And timing. The public’s growing interest in eating local, rather than imported, seafood has been huge.

“Oysters have always been a big part of tidewater and low-country cuisine, and a big part of this region’s heritage,” Travis said. “It’s pretty ironic that when we were kids, we’d all go to community oyster roasts or the Urbanna Oyster Festival, and yeah, we’d eat oysters but they were all brought in from other places. It’s so amazing now that we are eating 100% local product, oysters from our very own waters. I’d guess if you asked anybody back then, I’m not sure they would ever have seen our oysters coming back.”

Which brings us back to the oyster roast, a fixture of southern gatherings. Ryan and Travis both agreed that, like picking crabs, shucking a roasted oyster is a communal activity and has become a tradition in mild Virginia and Maryland winters. Pouring out hot oysters on a table, then easily opening the softened shells with a knife is just something that lends itself to groups of friends. Travis explained that there just seems to be a community feel to eating shellfish and that back in the peak oyster days of the late 1800s the Chesapeake was lined with oyster saloons where shucking, beer and gossip drew neighbors in.


Today’s roast features Rappahannock oysters fired up over wood briquettes, some clams, a bourbon punch and Autumn Cline’s amazing pozole.

When I ask the Croxtons what they are most excited about, they answer in unison: “Autumn!” Executive Chef Autumn Cline joined the Rappahannock Oyster Company team in 2016 from from a stint at Rose’s Luxury. She currently oversees the kitchen and menu development at Rappahannock Oyster Bar in Union Kitchen and will also be in charge of the new location aiming to open at The Wharf in the spring of 2018.

That restaurant will be in the middle of a fish market, a perfect situation for a cook who loves to experiment with local fish that aren’t common to menus: think black drum, puppy drum, sheepshead and migratory species. She also wants to try using new parts of fish in ways we typically don’t see (think salmon skin chicharrones) and weaving Latin flavors throughout the menu.


That brings us to her wonderful pozole, which she was inspired to create by her Latin cooks. She tells me, “We all work so hard to create the best food that goes out of our kitchen, and when we get together to eat, we want good food too. So pozole is something we all love. And it screams change of season and is so layered with different flavors and textures. Pozole is really perfect.”

So in addition to Chef Autumn and The Wharf, what else are the Croxton cousins looking forward to in the next year?


“Two things: We’ve got our eye on raising scallops. They were extinct [locally] since 1933, and so we’re still learning because no one has commercially grown them for a long time. But, we’ve got eel grass in place and it’s growing like mad, which is good because that’s what scallops need for a habitat,” Travis said.

And the other? Creating the perfect oyster. Ryan and Travis are both committed to evolving how Rappahannock raises oysters. To continue to grow as a business, they need to figure out how to scale up production of a bivalve that takes time to grow. Ryan said, “What we’re working on actively now will change the way we are doing oysters, so not only will we have new methods to increase production, but I think we are on our way to an even better product and I know we can do it. That’s very exciting.”

How to Have an Oyster Roast

By Susan Able, photography by Jennifer Chase


First, invite some friends—say, a dozen—over for a late-afternoon roasting party on a sunny, blustery day.

Set up traditional oyster roast tables by setting a long piece of wood (an old door? A plank of plywood?) over tall two garbage cans, high enough so that you can eat standing up. If you have time, have a handyperson cut a hole  over each garbage can so you can easily throw the shells in there to recycle them.

Or forget about the table and just use whatever you have outdoors; get a bin for recycling shells. The best part about an oyster roast is not overthinking it.

Next, get seven or eight dozen oysters from the Chesapeake. Scrub them down a bit. Get a big piece of burlap, or heavy foil. If using burlap, soak it through and fold it so it is about the size of your grill.

If using a charcoal grill, get the fire going, spread briquettes out, then do a batch of oysters at a time, covering with the wet burlap and grilling about 10 minutes, until they start to open and soften. Remove them from the grill with a pair of tongs and serve.

You can also use a gas grill the same way, and if you are without a grill, you can still roast oysters in your oven. Roast them in batches on the bottom rack at 450°F with one cup of water in the pan, covered tightly with aluminum foil, for about 10 minutes.

Feel like clams too? Get after it with about four dozen local clams. Scrub them and then steam them in pot filled with a bottle of beer for about 10 minutes over medium-high heat, covering the pot while steaming. Strain the liquid carefully as there might be sand and sediment, then serve the strained liquid on the side to dip the clams in to clean them if needed.

Serve with the following: cocktail sauce, hot sauce with a little melted butter, mignonette if you like, saltines of course and more beer. I personally get very excited when pimento cheese shows up. Any good gathering during the holidays would also require a bourbon punch, but straight bourbon on some rocks would also be quite festive.




A Brilliant Obsession with Italian Food and Culture Comes Alive at Via Umbria

Bill and Suzy Menard Amore Italia

By Tim Ebner, photography by Jennifer Chase


Suzy and Bill Menard aren’t Italian by descent, but now they’re both Umbrian—at least part of each year, and perhaps always in their souls.

In the late 1990s, the couple turned their passion for the Italian region of Umbria into a business by launching an online marketplace where they sold high-end Italian products—things like ceramics, textiles and wines—that were hard to come by in the United States.

Their retail business allowed them to travel frequently back and forth to Italy, but they still found they wanted something more. In 2014, the couple decided to open an Italian specialty shop, café and demonstration cooking space in the heart of Georgetown, called Via Umbria.

“When we first walked into the empty space, we looked at each other and knew that this was the building where we were going to create our dream,” says Suzy Menard. “Our job from day one has been to invite people in and give them a taste of Italy.”


Visiting Via Umbria is an experience in itself. Enter through the door, and you’ll feel like you’re visiting a rustic alimentari in central Italy. It’s an especially popular place to visit during the holidays—whether it’s for gifting one-of-a-kind kitchenwares or picking up a few last-minute meats and cheeses for your next party.

And it’s especially true that during the holiday season, just like in their adopted Umbria, the Menards go all out on sharing their love and passion for their second home. In their own words, they explain how both the shop and their travels help to add just a touch of Italy to Washington, DC.

Q: What’s it like to visit Via Umbria for the first time?

Suzy Menard: Well, we really want to take you by surprise. We want people to feel like they’re entering a little Italian village in Georgetown. So, by design, the front of the store has old hardwoods and brick walls. In the back, we have a café, where we wanted a brighter, more modern feel. Because Italy is many things, ancient and modern. For the demonstration kitchen upstairs, we designed it to be open and functional. It also showcases some of the beautiful Italian ceramics, which hang on the wall. Our galleria space, across the way, is where we host events and rotating art exhibits. Each space is meant to capture the great varieties and experiences of Italy.

Q: You travel a lot to Umbria. Tell us about your last visit.

Bill Menard: We own a farmhouse there that we use for business when we are there, and we then we rent it out by the week year-round. A couple times each year, in the spring and fall, we host small food and wine tours. Recently, we had a group of eight from the U.S., and we took them around Umbria for a week touring vineyards, farms, and visiting with local producers and artisans.

Q: Why did you decide to buy an Italian farmhouse?

BM: About 10 years ago, we bought the house with the idea of it being our base of operations for our business. Our farmhouse is in Umbria, which is called the green heart of Italy, and it’s located in a small village near Assisi, called Cannara. It’s a rural town famous for the Cannara onion. And this part of Italy is really quite magical.

Because before we opened Via Umbria, we owned and operated a small Italian goods shop in Bethesda, called Bella Italia. We imported goods from all over Italy, and as we grew step-by-step, from gourmet food products to ceramics to housewares to specialty wines, What we love about this business is the opportunity it gave us to travel to Italy and share it with others; we can now also be a purveyor of the Italian experience.

Q: Tell us about the new chef you just hired.


SM: Our new chef is actually someone we’ve known for a while. Liam LaCivita—he’s half-Irish and half-Italian—was the chef at Centro, which was next to our shop on Bethesda Avenue. We used to eat there a lot for lunch and dinner. One day, he came into Via Umbria and was blown away by the shop. It was very fortuitous for us.

Any time you join us for dinner at Via Umbria, you’ll be eating at the chef’s table upstairs. It’s designed to be interactive and communal. We want it to be an opportunity to meet new friends, which we think is what meals are all about.

BM: Food is essential and elemental to Italian culture. And Liam just gets it.

Q: In Umbria, the focus is on sourcing locally. How do you do that here?

SM: That’s what’s fun for us. We import from Italy, but behind our deli counter we also have meats and cheeses from local farmers and purveyors. For produce, we work a lot with Tuscarora Organic Growers Co-Op. We’re in this great situation where we are small enough that we can also go to small and local farms and buy direct.
Q: Do you have any holiday traditions that relate to Italian tradition?

SM: Our Thanksgiving is the peak of celebrating family and friends. We fly over at least four Italians friends for the holiday because they also want to experience an American Thanksgiving.

BM: We typically have anywhere from 40 to 60 family and friends gather, a very Italian way to celebrate. Everyone comes and we build out a calendar of food events. We roast a whole animal over a fire pit. We do a prime rib on the grill. We roast a turkey. And don’t forget about the seafood. Like any Italian celebration, there’s plenty of seafood. And like any Italian celebration, the meals go on and on and last for hours.

Where Grandma Fern’s Christmas Pudding Reigns Supreme

Family traditions served up at Bakers & Co.

By Leigh Glenn, Photography by Sarah Culver


What would Christmas be without food that connects us more deeply with our family and even our ancestors? For Lucy Montgomery and Chris Simmons—spouses, bakers and owners of Bakers & Co. in Annapolis’ Eastport neighborhood—that special food is Christmas pudding. How it came to be featured as a holiday staple at Bakers & Co. is a tale that wends its way from England through Jamaica and from the U.S. Midwest to Annapolis.

As children, Lucy and Chris were exposed to different cultures and foodways. Chris’ father was an art history professor and Peace Corps director and the family lived in northern England and Tunisia;  Lucy’s parents, both British, were theater designers who worked in the Caribbean and gave birth to her in Kingston, Jamaica. The family eventually left Jamaica for upstate New York, where Lucy’s father got a teaching position.

Both Lucy and Chris have fond memories of what they loved to eat as children. At a rest stop in France, a young Chris Simmons found some francs under a table and was allowed to buy whatever he wanted with his windfall. He chose a baguette—not candy–that he got to eat all himself. Lucy loved the street food in Kingston, including Jamaican patties (like Cornish pasties, but with turmeric in the dough and a filling of curried beef, onions and carrots) and fried fish and bammie (cassava).

The couple met at St. John’s College and shared a passion for travel and cooking; they might have fallen in love baking and cooking together. But at holiday time, they found that both of their families had strong Christmas pudding traditions. Lucy’s Granny Mary would smuggle her Christmas pudding and Christmas cake into Jamaica while Chris’ grandmother Fern, whose parents emigrated from England to settle in Springfield, Missouri, passed her recipe along to Chris’ father, who made the pudding no matter where the family was living.

So their first Christmas together, Lucy and Chris held a friendly competition to see whose Christmas pudding was tastier. Both puddings blended dried fruits and spices, so one can imagine the scent in that kitchen where the dueling puddings were being steamed. Granny Mary’s pudding was made with suet while Grandma Fern’s was not. Lucy had to admit Grandma Fern’s was the tastier, with a lighter, though still rich, flavor. So it is Fern’s pudding that reigns supreme at Bakers & Co.


In 2007, Lucy began baking bread at home. Her “wonderful and eccentric English aunt” challenged her to sell bread at the local farmers market on Saturdays. She and Chris—both self-taught bakers, except for a class Chris took at King Arthur Flour in Vermont—snagged a coveted spot at the Anne Arundel County Farmers Market. They worked hard to show up the first time with about two dozen loaves—instant sell-outs. It dawned on them: They’d have to do it all over again the next week. The following year, they added pastries and other items—including their Christmas pudding.

As demand for their breads and pastries ramped up, they needed a larger baking space than their home kitchen and wanted a space that would foster community. The stone building at the corner of Burnside and Chesapeake streets in Eastport, originally built and run as a grocery by the Rodowsky family, became available and they opened in 2012.

With space constraints, baking at the store is an eternal dance, Lucy says, especially on “Stir-up Sunday,” the traditional day many British bakers make Christmas pudding. By then, the chopped-up, dried fruits have been soaking in brandy for a few weeks and it’s time to mix the batter—the heaviest for the team at Bakers & Co.


From there, they scoop the pudding into pudding basins—special bowls created by another Annapolis wife-and-husband team, Printemps Pottery’s Nevan and Doug Wise, who Lucy met at the farmers market in her early days of selling. She loved the richness of Nevan’s glazes and had her create special “pudding basins” with thick walls that could withstand the first cooking and later an afternoon of steaming in a saucepan. Customers who are hooked can also return their Bakers & Co. bowls to be refilled the next season.

On Christmas Day, the pudding basin is wrapped in foil to prevent water intrusion during steaming, which takes about an hour. The hot pudding is then flipped onto a serving plate and the brandy heated in a ladle over a candle to “flame” the pudding. A brandy butter hard sauce comes next and “a dollop of whipped cream … for blithe abandon,” says Lucy. The Bakers & Co. puddings come with instructions on prepping the pudding and making the hard sauce.

By the time Christmas Eve rolls around, Lucy is ready for “Bun”—Jamaican Spice Bun, a malted treat she makes with Caribbean stout and that she enjoys with award-winning cheddar cheese from local cheesemaker P.A. Bowen Farmstand, and a nice glass of wine, all to accompany the wrapping of presents.

Bakers & Co. begins taking Christmas pudding orders the weekend after Thanksgiving. Starting December 1, puddings may also be purchased at the store, 618 Chesapeake Ave., Annapolis, MD 21403, 410-280-1119, or at the Anne Arundel County Farmers Market, 275 Truman Parkway, Annapolis, MD, and Saturdays, 7am–noon. Supplies of pudding are limited; Jamaica Spice Bun will be available during December.


Holiday Cookies from Cowbell Kitchen

A Beloved Bakery Opens in Leesburg

By Lani Furbank, photography by Yetta Reid

Cowbell Kitchen - EdibleDC-45.jpg

After more than two decades working as a professional pastry chef, Cheryl Strasser decided it was time to retire and slow down a bit.

Instead of hitting the brakes, Strasser hit the gas. She bought a five- by eight-foot food trailer, parked it in front of the Lucketts Store and sold biscuit sandwiches, coffee and pastries. She called it Cowbell Kitchen.

Cowbell Kitchen -2.jpg

Two years into running her food truck, she signed up for a booth at a flea market in DC and discovered a new passion. “I love the markets,” she says. So, she began selling her pastries and breakfast sandwiches at FRESHFARM’s City Center market. The markets kept coming, one after another, and before she knew it she was trekking around four states and DC to pick up supplies from farms and bring her baked goods to customers.

Four years later, she and her business partner Kaeley “KK” Brady now own a retail bakery in Leesburg and operate stands at nine farmers markets across the region.

While her business was growing, Strasser built personal relationships with local farmers. “Because I was so small, no one would deliver to me. So, I had to go everywhere,” she recalls. “I had to drive to Trickling Springs and pick up my milk—next to semi-trucks—in my little red Mini Cooper. I got to know everyone … I even knew the cows.” This solidified Strasser’s commitment to buying local products. “I just connect with farmers, the outdoors. I love the animals. It’s just a blast.”

Strasser worked out of commercial kitchens in West Virginia, DC and Virginia before deciding it was time for a space of her own. She began looking for property and eventually settled on a building in downtown Leesburg, which she and Brady opened in October. The new HQ serves as a production kitchen, but also has a retail space where people can buy pastries, smoothie bowls, breakfast sandwiches, coffee and more.

Everything on their menu is made with locally sourced products, from fruits and vegetables to milk and bacon. “It makes a huge difference when you use farm butter and farm eggs. If you use really good ingredients, it shows. And it’s amazing,” Strasser says. She also gets to showcase food from her farmer and producer friends. “We just want to help everyone.”

Their vendor partners include Trickling Springs Creamery, South Mountain Creamery, Tudor Hall Farm, Quaker Valley Orchards, Lost Sock Roasters and Wicked Goat Coffee Roasters.

Cowbell Kitchen also serves as a resource for small food producers in the area. “There’s such a shortage of kitchens and that was always my vision: to be able to help other people, other small businesses.” She’s excited to offer an affordable space for those just starting out. “All the people that I meet are so full of passion for their work, and that’s great because it’s hard what we do,” she says.

Cowbell Kitchen - EdibleDC-16.jpg

In addition to running the store and the farmers market stalls, Strasser and Brady also make wedding cakes and dessert displays for events. Strasser handles the baking and Brady runs the markets.

“We’re a great team. My strong point is production. I’m used to getting a lot of tasks finished in one day,” says Strasser, whose resume includes serving as a pastry chef for the restaurant group Lettuce Entertain You. Brady is great at logistics and orchestrates getting the goods from the kitchen to all nine markets.

In the future, Strasser dreams of turning their building into a local food hub, populating the now-vacant second story with a coffee bar and grocery store featuring local items, from flowers to kimchi. “It’s always a work in progress,” she says. “It’s never boring."

For this talented and spirited baker, retirement doesn’t seem to be on the menu.

Click here for recipes to Thumbprint Cookies, Cowbell Oreos, Grandma Bertha's Sugar Cookies and Soft Glazed Gingerbread cookies. 


Holiday Gift Guide 2017

Selections by EdibleDC and Salt & Sundry

Photography by Kate Headley 

The season of giving is here! Need gift ideas for your host, friends or loved ones? We’ve got you covered with some of our favorite items made and sourced locally. We’ve grouped them around different themes: The Home Mixologist, All-Natural Beauty, The Home Cook and Garden Greenery. The talented team at Salt & Sundry rounded out our picks and styled it up beautifully, and now you’ll want it all. From stocking stuffers to big ideas, our gifts should be easy to find for everyone—even you, you last-minute shopper.  


  • Yarai Mixing Glass, $38 & Gold Trident Bar Spoon, $18. Available at Salt & Sundry.  

  • Cotton & Reed Dry Spiced Rum, $35. Available at Cotton & Reed’s distillery and most local liquor stores.

  • One Eight Distilling Rock Creek Whiskey, $49. Purchase at the distillery or local liquor stores in DC and MD.  

  • Shrub District Ginger & Blueberry Basil cocktail vinegars, $10 each. Available at many local retailers and online at

  • District Distilling Wild June, $30. Available at the distillery and online at

  • Embitterment Bitters by Modern Cart, $11.99. Available online at  

  • KO Distilling Battle Standard American Dry Navy Strength Gin, $35. Found at DMV liquor stores or order online via  

  • Royal Rose Cardamom Clove Syrup, $12. Available at Salt & Sundry 

  • True Tonic Syrup, $18. Widely available at area grocers, liquor stores and online at

  • Textured Brass Tray, $158. Available at Salt & Sundry.  

  • Klimt Cocktail Glasses, $11.95 each. Available at the National Gallery of Art gift shop or online at

  • Assorted Cocktail Recipe Books, at Salt & Sundry

  • Chacho South American spirit, $29.99. At select local liquor stores or online at  


  • Skincando Combat-Ready Balm, $6–$115. Available at The Emerald Door or the Takoma Park Co-Op or online at

  • Strength Travel Candle, $20. Available at Little Leaf or online at

  • Brass Mirror, $78. Available at Salt & Sundry

  • Assorted Au Naturale Cosmetics, $22–$35. Shadows, lipsticks, blush sticks, highlighters, lip stains, pencils and more available at, and coming soon to Whole Foods Market.  

  • BannerBee HelpingHand Propolis Salve, $6.50. Available at

  • Hexagon Dish, $14. Available at Salt & Sundry.  

  • “Made in DC” premium soap, $5. Available at Hunnybunny Boutique  

  • Desert Rose Toning Mist, $18. Available at Salt & Sundry

DINING / HOME COOK (from left to right)  

  • Maryland Reserve Artisan Honey, $24. 

  • Linen Napkin, $14. Available at Salt & Sundry

  • Goose Plate, $21. Available at American Plant Tinge Boutique or

  • Agra Block Print Tablecloth, $48–$98. Available at Salt & Sundry.  

  • Mortar + Pestle, $24. Available at Salt & Sundry

  • Collection of Grilling Rubs, $26. Available at Bazaar Spices. 

  • J.Q. Dickinson West Virginia salt one-pound bag, $25, and a ceramic Salt Pig, $42. Available at  

  • Round Teak Spoons, set of four, $28. Available at Salt & Sundry

  • Homestead Gristmill Blue Grits and Blue Cornmeal, $6.25. Available at Bazaar Spices

  • Verjus Rouge, $18. Available at Bazaar Spices

  • Rasika: Flavors of India Cookbook, $34.99. Available at local bookstores or

GARDEN (from top to bottom) 


Your Events Roundup: Week of 12/4/17


Winter killing your vibe? Chef Adam Greenberg's soon to open restaurant, Coconut Club along with Loudmouth Creative Co. and some of their favorite restaurant friends will be bringing the heat back to Washington DC with a winter luau and island party to cast away the winter blues.

The luau line-up:

Wednesday 12/6

Meet the Maker at Shop Made in DC 

Sip and shop while putting faces behind your favorite #madeindc products! Check out their latest inventory, sample cafe goods and learn more about this round of Shop Made in DC producers. RSVP to win a Shop Made in DC Signature #madeindc Gift Box!

Thursday 12/7

Beef Producer Dinner at Whaleys

Join us for a dinner celebrating the very best grass fed beef, raised exclusively for us and dry aged for 50 days by Bev Eggleston in Virginia’s Shenandoah Valley. Bev Eggleston has been a champion of pasture raised meats for over a decade, leading the renaissance of animal husbandry that's sweeping the country. Reservations $85 dinner + $40 wine pairings (not inclusive of tax and gratuity) Limit 4 per order. For reservations over 4 please email

Friday 12/8

Georgetown Glow

The 2017 Georgetown GLOW invites visitors to re-imagine the season of light through outdoor public art.  This 4th edition of GLOW runs from Friday, December 8 through Sunday, January 7, with works lit from 5 – 10 p.m. nightly.  Georgetown GLOW is presented by the Georgetown Business Improvement District.

Saturday 12/9


Terrarium Class With Succulents

Not a gardener? No problem! Open terrariums are a hands-off way to add greenery to your home. They actually thrive when you ignore them! Join me at The Lemon Bowl for a terrarium class with succulents, moss, rocks and a surprise decorative element ($50). The price includes all materials, care instructions and an hour-long lesson.



Compiled by AJ Dronkers, Edible DC. To add your organzation's event to the weekly roundup, email with the subject "Event Roundup."