Today in Food: Stix, Pizzeria da Marco and ice cream


Leah Perez, left, and Jane Lyons, co-owners of the Stix food truck, saw a need for food that can be eaten while walking down the street. All of their offerings are served on skewers. (Deb Lindsey/For The Washington Post)

Carman also visited the pedigreed Pizzeria da Marco in Bethesda and found a not-so delicious irony: Because the shop uses such fine quality fresh buffalo mozzarella — the real stuff from Campania has a higher water content — the center of the pies gets mushy. “Once out of the soup,” Carman writes, “you discover the truth about the pizzaiolo’s handcrafted work: These are flavorful pies.” But that’s about the only positive words he had for the place. See what he thought of the service.

Also in today’s Food section:

The sprout situation: do consumers need to freak out about safety of eating bean sprouts?

Former Food section writer Jane Black returns with a profile of Jeni’s Splendid Ice Creams, founded in Columbus, Ohio, by former art student Jeni Britton Bauer. The scoop-shop entrepreneur shares a few of her secrets for homemade ice cream.

Bonnie Benwick surveys new cookbooks geared to seasonal and local eating – perfect for home cooks wondering what to do with their garden/CSA abundance this time of year.

In the wine column, Dave McIntyre writes about high-alcohol wines, and in the Spirits column, Jason Wilson looks at two approaches to a Pimm’s Cup.

Anne Kenderdine’s job is sharing what’s fun to do in D.C. She joined The Washington Post in 2000, and she’s been focused on local arts and entertainment for her whole career. As the Going Out Guide Deputy Editor, she edits the Going Out Gurus blog and stories for the Weekend section and she also shapes the Going Out Guide’s Web site, mobile site, i
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