How Bout Them Apples

Standing on a breezy hilltop on the edge of the Antietam Battlefield, rows of heavily laden apple trees are ripe for picking. But these blush-pink, golden, and bright-red apples are no ordinary fruit. While some were successfully bred for taste, disease resistance, and yield, others are essentially rejects from a 30-year program to produce the perfect mid-Atlantic apple variety.

Follow The Fish

Our relationship to seafood is unlike our connection with any other food. Most of what we eat —beef, chicken, pork, grains, vegetables, and fruit— has been cultivated for thousands of years. The majority of seafood, on the other hand, is still largely sourced from the wild. Farmed fish is a relatively recent innovation, aptearing only in the last century.

Food as: /History , Food as: /Medicine

FOOD AS: / Food is at the very core of our lives—nourishing us, gathering us, grounding us. It’s an experience that unites us all—we all eat, every day. So at […]

I 🌸 DC

DC may be America’s most transformed city. Over the last 20 years, population growth, demographic shifts, and a wide-scale redevelopment have brought dizzying generational changes, and where and how we […]

Say Cheese!

Mark Walsh is ready with a story at the historic Cooperative Market in Bethesda, a place that feels like a rural farm stand nestled among the urban development along Wisconsin Avenue. Despite being surrounded by city life, Mark recognizes a deep connection to the farms that seem a world away from this bustling area…

Taste of Frederick

It’s Thursday morning, and chef Bryan Voltaggio is working with two craftsmen to redesign a partition between the bar and the dining room. Attention to detail and Voltaggio’s connection to the community define each aspect of his newest venture, evident from the custom dining room tables to the vinegar in which he brines his vegetables…

Chefs Gone Wild

“Candy cap mushrooms,” chef and forager Iulian Fortu begins to explain as he unscrews the lid on a jar of small and twisty fungi. “These super tiny mushrooms usually grow with either pine trees or beech trees,” he says. “When you dry them, they’re almost like maple syrup…”

Edible Communities Returns to DC

Edible Communities Returns to DC By Bill O’Neill It took just 50 words to ignite a mini-industry. The lead story in the January/February 2004 issue of Saveur was a roundup […]