Today in Food: Keep it local, honey


Michael Rininger smokes a hive at Fern Hill Apiary. (By James M. Thresher/For The Washington Post)

Kristen Hinman explores the way the D.C. Central kitchen is working with chefs like Spike Mendelsohn of We the Pizza to expand its charitable operations.

Tom Sietsema checks out Seasonal Pantry, a chef-driven market that offers evening supper clubs three days a week.

At Fettoosh in Arlington, Becky Krystal finds well done Lebanese favorites.

Dave McIntyre writes about the unique regional character of Southern Italian wines.

In Spirits, Jason Wilson covers the increasing profile of unaged white whiskey.

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