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Summer 2014
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Sweeten Your Summer with Local Honey Stay Fashionable with Hot Summer Accessories Prepare for Wedding Season with Local Vendors Go Beyond the Fence to Chestertown domicilemag.com
Finding Your Way to
Del Ray
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2 3 4 31 30 Arlington 24National Days Til 24 Days Til Lauraville Vintage Virginia Cemetery Christmas Tuesday Market ChVintage Wine and Food Sesquicentennial Begins in Virginia FestivalWine in Commemoration Baltimore and Food Centreville 8
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Prepare a Frederick Annual Festival Freshly Picked Strawberry of the Arts in Recipe p. 21 Maryland
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Manassas Wine and Jazz Festival in Virginia
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Week 2 of Artsquare Summer Art Camps Begin in Leesburg
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Time to Pick Out a Father’s Day Gift p. 20
War of 1812 Summer Concert Series in Alexandria
Columbia Festival of the Arts in Maryland
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Do More 24 in D.C.
24 Paint Annapolis in Maryland
30 Heritage Days in Montgomery County, MD
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Strawberry Rock The Block Beer, Bourbon, and BBQ Festival in in Fairfax Festival in Sandy Spring National Harbor
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Shenandoah Riverside Festival in Brunswick
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African American Festival in Baltimore
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Outdoor Film Festival in Rosslyn
14 Honfest in Hampden, Baltimore
21 Oneness Yoga Festival at Yards Park in D.C.
28 27 Create Lanterns for VinoFest D.C. at Ramadan, Union Market Beginning in D.C. Sundown on June 28th p.32 1
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6 Purchase New Summer Accessories p. 70 13
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District Doughnut Opens This Month at Barracks Row 14
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Plant A Smithsonian Patriotic Garden An American Jamaica Day Folklife Festival For Your 4th Celebration at Reggae Festival in D.C. Mount Vernon in Crownsville Celebration in Virginia on p. 42
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16 Wednesday Night Boat Races in Annapolis
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17 Historicon in Fredericksburg
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Loudon County Five Nights of Capital Fringe National Festival Fair Begins Outdoor Movies Ice Cream Day in D.C. in Leesburg Begins in Bethesda 27 Grab a Pint and Tour a Local Brewery p.56
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Alexandria Art Market in Del Ray
Annapolis Irish Festival in Crownsville
Check Out A Local Consignment Store p. 44 20
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29 Screen on the Green Film Festival on The National Mall
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31 Boutiques Up Late in Old Town
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18 Artscape Begins in Baltimore
#SupportTheBees This Month By Purchasing Local Honey p. 50
26 25 Strathmore’s Free Outdoor Carroll County Concert Series 4-H Fair in in Westminster North Bethesda
3 24 Days Til Christmas
4 24 Days Til Christmas
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National Night Out Towne Ball in Manassas
Howard County Fair in West Friendship
11 12 Montgomery Annual Alexandria County Summer Agricultural Fair Sidewalk Sale in Gaithersburg in Old Town
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D.C. Beer Week Begins
Get To Know Local Brewer Justin Cox p. 91
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Maryland Renaissance Festival in Annapolis
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Go Beyond the Fence to Chestertown p. 84
44th Annual Corn Roast Festival in Westminster
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Outdoor Movie Prince William Night at County Fair Capitol Begins in Riverfront Manassas
Dog Days Peach Festival in Bluemont
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Shop Local for Chesapeake Back to School Crab and Beer p. 97 Festival in Baltimore
27 1 24 Days Til Enjoy A Christmas Rooftop Dinner p. 59
21 22 23 Third Thursdays in Mt. Airy with Maryland State Uncorked Wine and Music our Boy/Girl Fair Begins in Festival Next Door Timonum in Rockville p. 107 2 28 24 Days Til Christmas
29 Jambrew in Herndon
4 30 National Book Festival in D.C.
31 Labor Day Regatta in Annapolis
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Director’s Letter Over Memorial Day weekend, I headed to my parent’s house in Bel Air, Maryland. I took in a couple of Orioles games, ate hamburgers fresh off the grill, and had a snowball. On Saturday night, sprawled out across patio furniture, I peacefully read. As the sun slid down and a blue glow blanketed the earth, I looked up from my book (Nine Stories by J.D. Salinger) and took it all in—the cool breeze of an early summer night, my mom’s dozen or so pots filled with colorful flowers, the slight smoky scent of the grill still lingering. I smiled—summer has arrived. Summer in the DMV is special. From the mountains, to the beach, to the bay, to the city, to the rolling countryside, our geography makes the summer season here like nowhere else. This summer, we will enjoy all the area has to offer. We will take a trip to Chestertown on Maryland’s Eastern Shore (page 84), celebrate our fathers (page 20), grab a pint from local breweries (page 56), and sweeten our summer with some local honey (page 50). On the inevitable hazy, hot, and humid days, when we are cursing the DMV climate, let’s try to remember how great our summers can be. Think of the amazing sunsets over the Potomac. Think of cheering on the O’s (or the Nats) at the ballpark. Think of digging into a bushel of crabs caked with Old Bay. Think of gooey marshmallow dripping off an egg custard snowball. Think of all the things that make this area great. Here’s to an amazing summer! Your neighbor, Meghann Bowman, Editorial Director
Spring Instagram Highlights From Our Social Media Coordinator, Angelina
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Family
Tiffanni Reidy, Creative Director
Meghann Bowman, Editorial Director
Tinsley & Jason Stricker, Contributors
Sharon Burton, Contributor
Aaron Wiseman, Contributor
Karon Phillips, Contributor
Alexe Colbus, Contributor
Alison Gillespie, Contributor
Whitney ‘Nic’ James, Contributor
Photos
Maya Brown, Managing Director
Angelina Cho, Social Media Coordinator
Jeff Talbot, Photographer
Maria JosĂŠ Ovalle, Contributor
Heather Soskin, Photographer
Kelly Alfaro, Photographer
Rosa Loves DC, Contributor
Rashmi Pappu, Photographer
Hoda Hammad, Photographer 7
Contents
DomiCile—Summer 2014
This Summer We.... Get to Know our Community 28 Artist Spotlight: Nicole Bourgea 30 Meet a Local Gardener: Kathy Jentz 82 Artist Spotlight: Anne Cherubim 91 Meet a Local Brewer: Justin Cox
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Enjoy The Holidays 20 Give Father’s Day Gifts 32 Create Ramadan Lanterns 42 Make a Patriotic Planter Savor the Season 21 Strawberry Picking Recipes 46 District Doughnut 56 Grab a Pint at Port City 64 Get Cooking with Max’s Degrees
DomiCile Magazine We Are Local
Shop Local 59 Throw a Rooftop Dinner Party 97 Find Back to School Buys 8
domicilemag.com domiciledc domicilemag wearelocal@domicilemag.com
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On The Cover 14 34 50 84 70
Explore The Backyard in Del Ray, Alexandria, VA
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Prepare for Wedding Season with Local Vendors Sweeten Our Summer with Local Honey Go Beyond The Fence to Chestertown Stay Fashionable with Summer Accessories
Cover image photographed by Rashmi Pappu Back Cover image photographed by Tiffanni Reidy
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In Every Issue 10 What’s in Season 11 Open Markets 12 #RosaEats 14 The Backyard: Del Ray 36 Comfort Cooking: Italian Edition 44 Consignment Threads 84 Beyond the Fence: Chestertown 106 Non-Human Neighbors 107 The Boy/Girl Next Door: Mt. Airy Arts Alliance 9
What’s in Season?
Photographed by Maya Brown and Tiffanni Reidy
We wait all year to enjoy summer’s bounty—perfect sun-ripened peaches, strawberries, grilled corn on the cob. Check out the best of the summer harvest at your favorite farmers market: Broccoli, beets, corn, zucchini, strawberries, blackberries, peaches, plums, raspberries, cucumbers, eggplant, peas, lettuce, onion, watermelon, tomatoes, cabbage, cantaloupes.
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Credit: Dennis Raml
Credit: Alice Settle-Raskin
Credit: Debra Moser
D.C.
Maryland
Virginia
Ward 8 Farmers Market 1901 Mississippi Ave. SE Saturdays, 9 a.m.–2 p.m.
Kenilworth Farmers Market The Shops at Kenilworth 800 Kenilworth Drive Towson, MD 21204 Tuesdays, 3:30–6:30 p.m.
Mosaic Central Farm Market 2910 District Ave. (past Angelika) Fairfax, VA 22031 Sundays, 9 a.m.–2 p.m.
Bloomingdale Farmers Market 1st St. and R St. NW Sundays, 9 a.m.–1 p.m. Mount Pleasant Farmers Market 3200 Mt Pleasant St. NW Saturdays, 9 a.m.–1 p.m. Eastern Market Fresh Tuesdays Farmers Market 225 7th St. SE Tuesdays, 3–7 p.m. Glover Park-Burleith Farmers’ Market Hardy Middle School 1819 35th St. NW Saturdays, 9 a.m.–1 p.m. Petworth Community Market Upshur St. and 9th St. NW Saturdays, 9 a.m.–1 p.m.
Waldorf Farmers Market St. Patrick’s Dr. and O’Donnell Pl. Waldorf, MD 20601 Saturdays, 9 a.m.–1 p.m. Wednesdays, 11 a.m.–3 p.m.
Columbia Pike Farmers Market Pike Park South Walter Reed Dr. and Columbia Pike Arlington, VA 22204 Sundays, 9 a.m.–1 p.m.
Howard County Farmers Market Howard County Library – Miller Branch 9421 Frederick Rd. Ellicott City, MD 21042 Wednesdays, 2–6 p.m.
Loudoun Valley Homegrown Markets Cooperative – Leesburg Virginia Village Shopping Center 20 Catoctin Circle SE Leesburg, VA 20175 Saturdays, 8 a.m.–12 p.m.
Fulks Corner Farmers Market Rt. 355 and Fulks Corner Ave. Gaithersburg, MD 20877 Thursdays, 1 p.m.–6 p.m.
Dale City Farmers Market 14090 Gemini Way Dale City, VA 22193 Sundays, 8 a.m.–1p.m.
Greenbelt Farmers Market 25 Crescent Rd. Greenbelt, MD 20770 Sundays, 10 a.m.–2 p.m.
Reston Farmers’ Market Lake Anne Village Center 1609 Washington Plaza N Reston, VA 20190 Saturdays, 8 a.m.–12 p.m.
Open Markets 11
Connections
#RosaEats
Because we can’t stop salivating over @RosaLovesDC on Instagram, we invited her to join the DomiCile family. She will share her exquisite food photography and envious travels to independent eateries. You can follow her local photos through our hashtag, #DCMxRosaEats. And as always, find Rosa on Instagram, Twitter and Pinterest at RosaLovesDC and on the Web at RosaLovesDC.tumblr.com.
Leollini Cocktail Kafe Leopolds Washington D.C.
Fruit Charlotte and Almond Croissant Tout de Sweet Washington D.C. 12
Uncle Buck’s Beignets Founding Farmers Washington D.C.
Roasted Chicken 701 Restaurant Washington D.C.
Deviled Eggs Ardeo + Bardeo Washington D.C.
Almond, Red Velvet, Chocolate, Salted Caramel, Pistachio, and Lemon Macarons Olivia Macaron Washington D.C.
Heather Soskin Photography 301-379-0523 www.heathersoskinphotography.com 13
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Del Ray, Virginia: Finding a Place to Written by María José Ovalle Photographed by Rashmi Pappu
My husband, Bryan, and I don’t have one place that we call home. We consider ourselves lifelong expats. I was born in Chile, and at the age of five, my father was sent to work at the Chilean Naval Mission in Washington D.C. We moved to Alexandria, Virginia, for a few years before moving back to Chile. Thirty years later, I live within a few minutes of my old elementary school (Jefferson-Houston), re-living childhood memories of cobblestone streets and vibrant homes with colorful doors.
we always came to Alexandria, so Old Town was a natural attraction for us.
Fast forward to adulthood, and between Bryan and I, we have lived in Spain, Japan, Germany, South Africa, and England. In 2005, we moved to London, and life there spoiled us—we were within walking distance of boutiques and parks, and thousands of years of history were just outside of our door. But when our son, Matías, was born in 2009, we got the itch to return home to the States.
When Bryan and I started our search, we knew we wanted to stay in Alexandria. As we scoured the area for the perfect home, we stumbled on Del Ray. While we toured this unique little pocket of Alexandria that sits to the northwest of Old Town for the first time, we wondered how this beautiful area so full of history had flown under our radar for so long.
Bryan and I wanted a life similar to our life in London when we moved back, but we knew it wouldn’t be an easy find. In 2011, we moved back to the US, taking up residence at my mom’s house in Fairfax, Virginia. We felt trapped by highways and main roads and missed actual sidewalks that took you somewhere. When Bryan and I went out,
Cute boutique stores, cafés, and restaurants populate Mount Vernon Ave., the main drag. Picturesque porches and postcard-worthy front yards adorn quirky houses. And everything is in walking distance. Del Ray’s small-town feel harks back to simpler times. After all, Del Ray is, as the slogan says, “where main street still exists.”
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In September 2012, Bryan, Matías, and I moved into an apartment in Old Town. It was a perfect middle ground between suburban and city living. But a few months after moving, my daughter, Lucía, was born, and with two kids our little Old Town apartment seemed much smaller. Once again, we would find our family looking for a place to call home.
: o Call Home Del Ray has an interesting history that backs its modern-day charm. This area developed around the railroad and formed part of the Town of Potomac, which was annexed by the City of Alexandria in 1930. After doing a little research, Bryan believes our row house was home to one (or more) families of railroad workers. Many homes, which were laid out in grids of long blocks, were built for workers at Potomac Yard, which sat just to the east. A light rail also served Del Ray, taking residents to D.C. in minutes, making the neighborhood one of the first commuting suburbs in the area. Del Ray’s history is still felt in present day. Though modern boutiques and eateries with a funky vibe line Mount Vernon Ave., the red-brick facades, retro store fronts, and brick-lined sidewalks feel like they are from an earlier time. And more obviously, the mural on the brick siding of the Cheestique pays homage to the area’s railroad roots. One of the first things you notice when visiting the shops and businesses is that aside from a 7-11, gas station and bank, there are no nationwide chains—they are all independently owned small businesses with owners living just a few blocks from where they work. I had never lived in an area where there weren’t chains or shopping malls. Del Ray has 15
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certainly taught me to appreciate small businesses and the importance of shopping locally in order to give back to the community. The first time I walked down the avenue, I felt a sense of being home that I hadn’t felt in a very long time. In May 2013, Bryan, Matías, Lucía, and I made our home in Del Ray. While Del Ray isn’t the city, it isn’t a typical suburb. People are always walking around, and you quickly start seeing familiar faces. When I am out walking in the morning, children pass me on their bikes or shoot by on their scooters on their way to school (which, come September, it will be our turn to do so with our son). Del Ray feels like a secret society, a well-kept treasure under the nose of D.C. After all, I grew up in Northern Virginia and I never knew of this neighborhood’s existence. Somehow, the area continues to fly under the radar and genuinely surprise its residents and visitors alike. Our family quickly learned our way around in Del Ray. We frequent cafés and boutiques, such as Caboose, Buzz Bakery (which is technically out of Del Ray, but close enough), Seva Café (which has a kids playroom—bonus!), and Amalgamated (a vintage store). Our calendar is always full of local, family-friendly activities, like the Del Ray Halloween parade, Art on the Avenue, and the farmers market. When Bryan, who is from Wisconsin, wants a taste of home, he sometimes says he is going out for a bit and walks to The Dairy Godmother to get his custard fix. And a year later, we are still discovering new places— Matías and I recently ventured into Del Ray Variety, a onestop shop with an old-time feel. On a Friday night, Bryan, the kids, and I can walk to our favorite Mexican place, Los Tios Grill. We can take a Saturday morning stroll for coffee at M.E. Swing and stop at the playground to let the kids run around. When family and friends come to visit, we don’t all have to pile in one car to get somewhere for brunch—we can just walk to Del Ray Café or Evening Star and enjoy a mimosa or two! And when I need ‘me time,’ I can quickly pop to Bisoux Salon or shop at Kiskadee without having to go very far and enjoy fresh air along the way.
What can I say—we love to walk and we are grateful for sidewalks that actually lead to somewhere. Bryan, Matías, Lucía, and I found a home that is small yet spacious, quiet, and safe with all the elements we loved from life in London. I barely leave the area because everything we need is within walking distance or a few minutes drive away—Matías’s preschool, our parish, Old Town, the Potomac River waterfront. And on the rare occasion that I do venture from Del Ray, when I turn down Jefferson Davis Highway, I get excited knowing that I will soon be in our haven, Del Ray, in just a few minutes. I truly feel incredibly lucky to live, work, and play in such a beautiful, profoundly historic, and unique town in the United States. Ask me where home is, and I’ll happily say, “Del Ray in Alexandria, Virginia.” Follow Maria on Twitter, Instagram, Facebook, and Pinterest at @verybusymama, and visit her on the Web at verybusymamablog.com.
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Del Ray Eats Del Ray Cafe 205 East Howell Ave. delraycafe.com
Caboose 2419 Mount Vernon Ave. caboose-cafe.com
Los Tios Grill 2615 Mount Vernon Ave. lostiosgrill.com
Seva Cafe 2016 Mount Vernon Ave. sevacafe.com
M.E. Swing Coffee Roasters 501 East Monroe Ave. swingscoffee.com
The Dairy Godmother 2310 Mount Vernon Ave. thedairygodmother.com
Happy Tart Bakery 2307A Mount Vernon Ave. happytartbakery.com
Evening Star 2000 Mount Vernon Ave. eveningstarcafe.net
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Del Ray Shops Cheesetique 2411 Mount Vernon Ave. cheesetique.com Del Ray Variety 203 East Custis Ave. delrayvariety.com The Purple Goose 2005 Mount Vernon Ave. thepurplegoose.com Amalgated 1904 Mount Vernon Ave. amalgamated-clothing.com
Del Ray Plays Del Ray Farmers Market East Oxford Ave. and Mount Vernon Ave. Saturdays, 8 a.m.–noon Alexandria Art Market Nicholas A. Colasanto Park 2704 Mount Vernon Ave. May–October 2nd Saturday of the month, 10 a.m.–4 p.m. Del Ray Artisans SUITES: Scandalous Uproarous Intriguing Titillating Entanglements & Seductions Nicholas A. Colasanto Center 2704 Mount Vernon Ave. June 6–29
Kiskadee 2205 Mount Vernon Ave. kiskadeeshop.com
Taste of Del Ray Food Festival Parking Lot Behind Virginia/United Bank Oxford Ave. and Mt. Vernon Ave. June 8 1-4 p.m. Del Ray Music Festival 2701 Commonwealth Ave. June 28, 12–9 p.m. Art on the Avenue Mount Vernon Ave. October 24, 10 a.m–4 p.m.
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A Local Celebration of Dad
Father’s Day is an important holiday, as it is the chance to honor the rock in our life—our dad. He cheered us on from the sidelines, taught us about the important things in life, and helped shape us into who we are today. Gone are the days where we could get away with a handmade macaroni frame, so the DomiCile team is here to help you out. We made a list of some great local gifts for every kind of dad (none of which are ties).
Uncle Brutha’s BBQ Sauce Orioles Father’s Day Game Tickets Harley Davidson Motor Cycle 1928 US Patent Print Poster Steve’s Poster Store in Frederick, MD
Crabcake Dinner at G & M Restaurant & Lounge in Linthicum Heights, MD 20
Gift Certificate to Ukazoo Books in Towson, MD
Crab Feast from Richard’s Fish and Crabs in Bel Air, MD
Breakfast at Pete’s Grille in Waverly, Baltimore
Harper’s Ferry Civil War History Tour in Harper’s Ferry, WV
Dinner at Big Bad Wolf’s House of BBQ in Baltimore
Summer Strawberry Picking Guide from Cooking Shorts
Written & Photographed by Tinsley & Jason Stricker of Cooking Shorts
The sweet smell of honeysuckle is in the air, so you know what that means—summer is here! It’s the time to gather your family and friends and head out to the fields to pick juicy, sweet strawberries. What could be better than spending a summer afternoon outdoors, picking your own perfectly ripe strawberries? Strawberry season runs from Mid-May to June. Check out these great U-pick fields in the DMV: Wegmeyer Farm – 8299 Hughesville Rd., Hamilton, VA 20158 Hollin Farm – 1436 Snowden Rd., Delaplane, VA 20144 Jones Family Farm – 2100 Philadelphia Rd., Edgewood, MD 21040 Catoctin Mountain Orchard – 15036 North Franklinville Rd., Thurmont, MD 21788 Here are a few tips for heading out to the fields: Call the farm before you go to ensure that they are open for picking and that supply is still available. Go early or late in the day when it is cooler. Trust us, it can get really hot out in the fields. Sunblock, sunblock, sunblock! Be sure to protect your skin. The fields are open with no shade. Dress appropriately—wear comfortable shoes or sandals for outdoor walking. And a hat is always a good idea. Bring plenty of water to drink. Take care of your fruit on the ride home. Consider bringing a cooler and don’t put your berries in the trunk of your car or leave them sitting in the car if it is sunny. Have fun! Here are a few recipes you can make with your abundance of fresh-picked strawberries. 21
Herb Chicken with Strawberry Salsa Strawberries with chicken? It might sound a little different, but after one bite you’ll surely go back for more. This sweet and savory entrée is perfect for a summer picnic. Give it a try—you’ll wonder why you’ve never tried this flavor combination before.
Ingredients 1 1/2 cups strawberries, hulled and diced 1 kiwi, peeled and diced 1 small jalapeño, finely chopped (remove the ribs and seeds to lower the spice level) 1 shallot (or 1/2 small red onion), finely chopped 1 lime, zested and juiced 1/2 tsp honey salt and pepper 2 boneless skinless chicken breasts 2–3 sprigs of fresh thyme, roughly chopped 1 clove of garlic, finely chopped 3 tbsp butter olive oil A few generous pinches salt and black pepper (for the salsa and chicken) 1 tsp cilantro, chopped 22
Follow Cooking Shorts on Twitter, Facebook, and Pinterest @cookingshorts, and visit them on the Web at CookingShorts.com.
Directions In a medium bowl, combine the strawberries, kiwi, jalapeno, shallot or onion, lime zest, lime juice, and honey. Season with salt and pepper to taste and set aside. Add chopped thyme, garlic, a good pinch of salt and pepper to a small prep bowl. Mix to combine. Drizzle olive oil over chicken and liberally season both sides with herb mixture. Try to press the seasoning into the chicken, creating a crust. Place a skillet over medium heat and melt butter with a drizzle of olive oil. Make sure you add enough to have a good 1/4-inch coating. Once the butter melts, add the chicken to the pan and cook for about 4 minutes. Tilt your pan to allow your butter to gather. Use a spoon to collect the butter and pour over top of the chicken. This method is called basting and it will help keep your chicken moist and tender. Do this about 10 times. Once the cooking time reaches 6 minutes, flip the chicken. Allow to cook for 1–2 minutes and repeat the basting method until the chicken reaches an internal temp of 165F. Remove from heat and allow to rest. Add chicken to a serving plate and top with the Strawberry Salsa. Garnish with a sprinkle of cilantro. Serves 2. 23
Once you’ve had homemade jam, there’s no going back to store bought jam. And why would you? Homemade jam is easy to make and tastes 100% better than the processed stuff. This makes for a perfect post-strawberry picking family activity.
Ingredients 2–3 cups fresh strawberries, crushed 3/4 cup sugar 3 tbsp cornstarch Directions Add crushed strawberries to a medium pot. Add sugar and cornstarch, and bring to a boil, stirring constantly. Continue to cook until filling is thick and begins to become clear. Remove from heat. Pour into jam jars. Be careful! Jars will be hot! Refrigerate and allow to chill for 1 hour. Freeze until ready to use. Makes 1 jar.
Fresh Strawberry Jam
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Strawberry Angel Food Mini Cakes These red beauties are the perfect addition to your picnic basket. Serve these while relaxing by the lake or hanging out on the beach. And if you are having a party, you can easily make this into a cake. This sweet strawberry cake is light and airy and a great summer treat. Angel Food Cake Ingredients 7 large egg whites 2 tsp vanilla extract 3/4 tsp cream of tartar 1/4 tsp salt 3/4 cups super fine sugar 1/2 cup all-purpose flour Strawberry Glaze Ingredients 1 cup fresh strawberry jam (see previous recipe) 1/2 cup powdered sugar Directions Preheat the oven to 325F. Beat the egg whites with the vanilla, cream of tartar, and salt in a large bowl with an electric mixer on medium. When the mixture becomes foamy and soft peaks have started to form, slowly add in half of the sugar. Beat just until soft, moist peaks form. In a small prep bowl, sift together the remaining sugar with flour. Using a spatula, fold the flour mixture in with the peaked egg whites one-quarter at a time. Pour the batter into ramekins (or an ungreased cake pan, if you are making a cake). Bake 35–40 minutes. While the cakes are cooking, make the strawberry glaze. Gently heat strawberry jam over in a small pot over low heat. Once the jam becomes slightly liquid, remove from heat and whisk in powdered sugar. Whisk until all the sugar is combined. Remove from the oven and allow to cool for 1 hour. Remove the cakes from the ramekins with a knife—move the knife along the edge, separating the cake from the pan. Place a plate on top and turn the pan upside down. The cakeshould slide out and onto the plate. Transfer the cakes to serving platter. Top cakes with the strawberry glaze and garnish with powdered sugar. Makes 6 mini cakes. 25
Roasted Berries and Sprouts This unique side combines sweet, salty, and earthy flavors to create one fabulous recipe. Roasting the strawberries intensifies the sweet and savory, making these berries and sprouts a side you’ll crave.
Ingredients 12–15 Brussels sprouts, ends removed and halved 6–7 strawberries, tops removed and halved 1 tbsp olive oil 1 tbsp fresh thyme, chopped A pinch of sea salt A pinch of pepper Directions In a medium sized bowl, add the Brussels sprouts and strawberries. Drizzle in olive oil and season with thyme, salt, and pepper. Mix to evenly coat. Spread everything out on a baking sheet and roast in the oven for 15 minutes. Remove from oven and use a spatula to flip; the undersides of the sprouts should be a gorgeous brown color. Place back in the oven and cook for another 5–10 minutes. Transfer to a serving plate and garnish with an extra sprinkle of sea salt. Serves 4. 26
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her project “AS IS: An Urban Portrait Series” is what grabbed my attention. Featuring large-scale portrait installation, “AS IS” is an urban portrait project that she launched in 2013. The project focuses on what she describes as “the protective psychological instincts surrounding the experience of being noticed.” Nicole installed 10 life-sized, oil-on-canvas portraits of people she met around D.C. in the location that she met them. Next to each painting she included a handwritten note stating, “If this is you, this painting is yours.” Nicole says the purpose of this project is to “give the gift of notice to people through art, to let people know that they were seen and that they matter.” What a wonderful twist to “public art” installations that actually honors everyday people! Nicole is a third-generation, visual artist who exhibits and accepts private and public commissions for her work. Her contemporary-realism style ranges
Artist Spotlight:
Nicole Bourgea Written by Sharon J. Burton Images courtesy of the artist Copyright, the artist, all rights reserved
In the fine art world, it is always refreshing to find artists who are not just tied to the studio, but get out and encourage the public to interact with their art. Nicole Bourgea is one of those artists. Although Nicole creates beautiful imagery of landscapes, cityscapes, and community locales that would light up any wall space with vibrant color, 28
What inspires you to create? How does that inspiration show up in your work? I am inspired by the knowledge that every single person brushing past me on a busy day or someone across the earth who I might never meet trudging through the hours of their own day is equally alive and vital. It is so energizing to think of each moment alive with a million unique individuals. I love working on portraits for that reason. What is the best thing about being an artist in this area? D.C. is such a transient city in a way, but that also means that there are such interesting people flowing through it at any given time. I’ve had so many fascinating people commission projects here. If you collect any art, what kind of art do you collect? This is a great area for collecting work from emerging artists. Even though my work leans more toward the representational, my house is filled with more abstract pieces of art. After a day of trying to solve more traditional formal problems in the studio, I appreciate the distance from concrete associations that abstraction allows you. How can people find out more about your work? from individual portraits to large-scale projects for a variety of clients. DomiCile recently talked with her about her work and creative motivations. How long have you lived in the area? I actually grew up in D.C. and moved back to the area to start my business in 2003. When was the moment that you knew inside that you were an artist? I truly believe that anyone can learn to make art. That said, I am pretty sure that artists are born, not made. My mom likes to tell a story about how one time as a toddler, I wandered off at a park one morning, and was found digging gum off the bottom of a bench to “glue” together my trash sculpture. Like anyone, I don’t think you really realize that the way you approach the world is different until you start to notice that people around you are looking at a completely different reality.
You can see examples of my past work at nicolebourgea.com, or can like the Nicole Bourgea Facebook page to receive updates on my current projects. I have been concentrating on commissioned projects this year, rather than building work for a show. I am currently working on a large project for a southeast D.C. church among other things, and the public is always welcome to visit my Chevy Chase studio to see my work in person by appointment. Follow Sharon on Twitter and Instagram @theartinista, on Facebook at ArtinistaArtAdvisory, and visit her on the Web at theartinista. com. 29
Learning to Play in the Dirt
with Local Gardener
Kathy Jentz Written by Karon L. Phillips Photographed by Heather Soskin
As the final remnants of the rough winter disappear, it is time to think about playing in the dirt again. Gardening is not only a means of growing food, but it is an opportunity to experiment with different seeds and plants. An opportunity for you to indulge your inner child and get a little dirty. This year will be my first time starting a small vegetable garden, and I need all the advice I can get. I picked up a few books and reviewed a few websites, but there is nothing like advice from an experienced gardener, so I was glad I had the opportunity to chat with Kathy Jentz, editor and publisher of Washington Gardener magazine. I am excited to interview a seasoned garden. On that note, what advice do you have for a first time gardener? I will say that it is very easy to get overwhelmed. There is the tendency to get very excited.
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That is definitely how I feel right now. I would recommend starting with a small chunk. Pick one or two small items and then once you gain confidence expand your plant selection. Can you share with me your journey to becoming the editor and publisher of Washington Gardener magazine? I majored in journalism and specialized in magazines. I worked for trade organizations for 15 years, but I eventually wanted to work for myself. I got the gardening bug and realized there was a lack of information about gardening in the D.C. area. There is on the professional side, but there was not a lot of information for home gardening. What edible plants do you recommend for first-time gardeners? Radishes. They are super easy and the seeds sprout within days. Vegetables like carrots can take two or three weeks to sprout. Radishes provide immediate gratification. This is, of course, assuming you like radishes—no reason to grow what you won’t eat.
recommend cosmos and zinnias. I also like marigolds, but some people think they smell like detergent. Marigolds are good for repelling insects in your garden, but few people actually like how they smell. Where do you prefer to get your plants and seeds? Independent garden centers like Behnke in Beltsville, Maryland, and American Plant in Bethesda, Maryland. You receive more attention from the staff and betterquality plants compared to home improvement stores. You can also go to local plant sales and festivals and buy the plants at these events. Are there any starter tools that a beginner should buy? Definitely make sure you know your soil and get a soil test. That will help you know what you need to add to the soil. You need a good garden shovel. I carry a basket with gloves and pruners and a shovel when I go to my garden plots. Are there any other tips that a newbie should be aware of?
Good point. What about decorative plants? What do you recommend?
Be aware of the first and last frost dates. Some plant stores put tomatoes out too early to get people excited. Some plants should not go out before Mother’s Day or they will not survive.
For direct sowing—planting directly in the ground—I
What resources do you recommend?
I recommend subscribing to the magazine. There is a newsletter associated with it and it provides information on local gardening events. Join a local garden club. Some clubs are more active and participate in volunteer projects, while others are more educational. Do you have any advice for someone interested in writing about gardening? Join the Garden Writers Association. They have annual meetings and you can get a lot of education from the sessions at the meeting. Thank you again for all this valuable information. I am eager to start digging. One last question, what are your favorite plants? Peony for decorative plants. And strawberries and asparagus. Asparagus are perennials and they taste better than store bought. Follow Karon on Twitter and Facebook @SingleSistaDish and visit her on the Web at singlesistasdish.blogspot.com. 31
Fanous Ramadan Written and Photographed by Tiffanni Reidy
As June nears its end, decorate your home inside and out with Fanous Ramadan (Ramadan lanterns) to celebrate the coming of Ramadan from June 28 to July 28. Instead of simple paper lanterns, I am making more sturdy, glass versions to enjoy year after year. You’ll need: Glass jar (washed and dried thoroughly) Needlenose pliers (depending on your jar) Sharpie marker Glass craft paint Battery-operated tea light candle Spray paint (optional) Transparent glass paint (optional) Wire (optional) Any glass jar with a lid can be upcycled for this lantern project. I’m using a blue glass jar with a locking lid, but a mason jar will also work great. I am using a copper metallic glass paint, and for ease, a matching Sharpie marker.
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Step 1: Remove the jar lid and any other metal parts of your jar. Carefully draw a pattern onto the jar with the marker. Step 2: Trace over the marker pattern with the glass paint. We suggest painting one section at a time to prevent smudging. Step 3: Allow the paint to dry for at least 24 hours or more depending on paint manufacturer instructions. Step 4: Once dry on all sides, insert your candle into the jar. Step 5: Reassemble the jar and enjoy! Optional effects: Spray paint the metal parts of the jar to match your glass paint before reassembly. When using a clear jar, paint the inside with transparent glass paint beforehand. Create a hanger for your lantern using floral or beading wire. Be sure to choose a gauge thick enough to hold your glass. For detailed images on each step to create your lantern visit domicilemag.com Follow Tiffanni on Twitter, Instagram, and Pinterest @pmidesign, and find her on the Web at underapeacockmoon.com. 33
Whether you’re a crafty bride, free-spirited bride, a prim and proper bride, or a party-all-nightlong bride (or a mix!), there are wonderful independent wedding resources in our area that will appeal to you. We’ve tracked down some of the best local wedding vendors to help make your special day perfect.
Upon returning home from training in London, the business began with funds raised by selling a 1968 Triumph motorcycle and a 1957 Ford convertible. The business’s first fitting studio was adjoined to my music rehearsal studio. We focused on creating high-quality, custom clothing at reasonable prices for discerning individuals, which has allowed the business to grow.
We connect brides directly to vendors living in the same city— in a party atmosphere. We save them from sifting through long lists of uncreative vendors. We’re trying to put some fun back in the stress-filled wedding planning process.
Our attention to detail is appreciated by the bride and groom alike. It’s common for a bride to comment that there were not as many measurements or detail choices for their dress as there are on our suits.
Fun facts?
We were struggling with a name for our venture one night, so we took a break and went to my favorite pizza place (Pacci’s in Silver Spring). Sitting at the bar, we came up with “Indie Bridal,” but needed something else to describe the event itself. We asked the bartender what he thought of when we said the word “wedding.” and he said, “party.” That was the name!
We started a non-profit organization called Sharp Dressed Man that recycles suits to help dress men to interview for jobs and get back on their feet.
Summer Plans?
While we plan future events, we hope to grow the website (indiebridalparty.com) into a resource for local, non-traditional brides looking to connect with vendors we know and love.
We’re hosting a summer solstice trunk show with discounts on custom suits, shirts, tuxedos, and sport coats.
How did you start?
Locally Wed
Christopher Schafer Clothier Christopher Schafer
Anita had started selling her custom cufflinks to wedding parties and we heard that lots of Etsy sales came from brides. There was no place for these vendors and brides to connect in person. My sister told me horror stories about corporate-style wedding shows that only led to her getting spammed later. We decided we could do better!
Photographed by Hoda Hammad
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Indie Bridal Party Anita Workman & Megan Moriarty
What’s unique?
Highway to Hill Flowers Jennifer (Jo) Oliver
Handmade Habitat Amina Ahmad
e2 Events Jaime Mizell Easson
I started Highway to Hill Flowers about five years ago after studying in NY with some of the top florists. At the time, a lot of my friends were getting married, and they were very kind to trust me with their wedding flowers.
I come from a DIY-centric family and had always made things, so under the name of Cats and Crafts by Amina, I started doing markets in 2010 while in college. I quickly became addicted to the market life and rebranded to Handmade Habitat (I was tired of people thinking I was selling cats!). After I graduated, I decided to dive in full time and it’s still working out, two years later!
I had been DJing for seven years as a hobby in nightclubs in this area. In 2007, I started e2 Events and I made DJing a career. The best part, for me, is being a part of a celebration, be it a wedding or a corporate awards event. Music evokes so many different emotions and watching people let go and just dance is the best thing in the world.
While we are a small studio, I love getting to know couples and really spend time with them to create custom pieces that speak to their vision—regardless of the size of their event. My background is in fine art and design, and I love working with color and texture to build pieces that complement the event environment.
My most popular items are the D.C. matchbook favors. Matchbooks are such rare a find now anyway and I think brides (and grooms) love the local focus.
I’m a female DJ and business owner. I grew up surrounded by music (as a competitive ballroom dancer), so I really know what people want to hear. I’m not a push and play DJ—I am back there watching the crowd, mixing great music, and dancing!
I have two studio pet terriers— Guinness and Lola.
A lot of the elements that I incorporate in my designs and packaging are sentimental. My grapefruit candles are inspired by my late grandmother—a true DIYer before DIY was such a big thing—and she loved grapefruit.
This career has allowed me to be a stay at home mom with my two favorite mini mes!
We will be offering flower classes this summer. Check out our website for dates and to sign up!
See me at Fenton Street Market, DC MEETMarket, and Grant Avenue Market this summer!
I have some huge events coming up at the Newseum, Gaylord, Longview Gallery, The Air and Space Museum, The National Women’s Museum, and The Corcoran Gallery! 35
Comfort Cooking: Italian Edition Written by Alexe Colbus Photographed by Kelly Alfaro
Food is the strongest thread between my past and present. We all know that food brings people together, but as Italians, we see it as a way of life. We never want guests to leave our homes with empty stomachs, and we want to share all of the delicious recipes that have been passed down to us to anyone who walks into our kitchen. My Nana’s famous eggplant parmesan always made an appearance at holidays and special events, while her Italian chicken was a comforting dish that my mom would often make for my family on busy school nights. Lastly, my pasta salad with fresh herbs and capers conjure the flavors of southern Italy, which pays homage to Nana’s hometown of Lenola.
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Nana was born in the small town of Lenola, Italy, just an hour south of Rome by train. The Mediterranean oregano and white wine pays homage to her roots. These chicken wings are browned with fresh garlic and olive oil and then simmered with oregano, white wine, and mushrooms. My mom would often make this dish on weeknights for dinner because it cooked up in less than an hour, and it would always remind her of Nana as the flavors perfumed our kitchen. Ingredients 8 chicken wings 1 tsp salt 1 tsp pepper 1 tsp Mediterranean oregano 2 cloves garlic, minced 2 tbsp extra virgin olive oil 1/2 cup white wine, such as sauvignon blanc 1/2 pint mushrooms, sliced 1 French baguette (optional)
Directions Cut chicken wings to separate the wing from the drumstick. Pat dry and sprinkle with a dash of salt, pepper and oregano. In a large pot on medium heat, sauté garlic in olive oil for 3 minutes. Add the chicken to the pot and brown for 3–4 minutes on each side. Depending on the size of your pot, you may have to do this in two batches. Once browned, add white wine and mushrooms then simmer on low for 40 minutes. Serve with a nice crusty baguette. Serves 4.
Follow Alexe on Twitter, Instagram, Facebook, and Pinterest @keystothecucina, and visit her on the Web at keystothecucina.com.
Nana’s Italian Chicken
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Classic Eggplant Parmesan
Eggplant Parmesan is one of those dishes that no matter how many times I make it, I can never make it like Nana used to. From the way she thinly sliced the eggplant by hand to the gentle care she took in layering each piece and on the sheet pan, one bite of this dish makes me feel like Nana is sitting right there with me. While the traditional dish is typically fried, Nana’s baked version has a delicate texture and is the perfect accompaniment to any classic Italian table. Directions Preheat the oven to 350F. Slice the eggplant into 1/4-inch thick slices. In a bowl, beat the eggs with a tablespoon of water to create the egg wash. In shallow dish or pie plate, lay breadcrumbs out into one layer. To bread the eggplant, dip eggplant slices into the egg wash, gently shake the excess off, and then dip both sides into the breadcrumbs. Continue until all of the sliced eggplant is breaded. Then place them in one layer on a sheet pan greased with olive oil and bake for 35–40 minutes. Set aside cooked eggplant on a plate to cool. For the tomato sauce, sauté onions and garlic in the olive oil on medium heat for 5 minutes. Add the crushed tomatoes, water, salt, parsley, basil, oregano, crushed red pepper, and Parmesan cheese. Simmer on low for 3 hours, stirring occasionally. To assemble the dish, spread one layer of the cooked eggplant on a baking sheet, slightly overlapping the pieces. Top with 2–3 ladles of sauce, sprinkle with Parmesan, and dot with slices of mozzarella. Place a second layer of eggplant over the first, repeating the steps above until all the eggplant has been used. Bake on 350F for 10–15 minutes to warm it thoroughly and melt the cheese. Serve with a spoonful of tomato sauce over top and a sprinkling of Parmesan cheese. Makes 8 servings. 38
Ingredients One large eggplant 2 eggs 1 tbsp water 3 cups Italian bread crumbs 2 tbsp extra virgin olive oil 8 ounces fresh mozzarella, sliced 2 handfuls of Parmesan cheese
Tomato Sauce Ingredients 1 onion, diced 2 cloves garlic, diced 2 tbsp extra virgin olive oil 1 28-ounce can crushed tomatoes 1/2 can of water 1 tsp salt 1 tsp parsley 1 tsp basil 1/2 tsp oregano 1/2 tsp crushed red pepper 2 tbsp Parmesan cheese
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Fusili Pasta Salad with Artichoke Hearts, Capers, and Lemon 40
The inspiration for this vegetarian pasta salad is drawn from my mom. Artichoke hearts, fresh tomatoes, and herbs are essential ingredients in her pasta salads. Artichokes are a classic Italian vegetable—from stuffing them to grilling them, they always make an appearance on holidays and special occasions. My mom makes a pasta salad every year for our Fourth of July block party, and I still have vivid memories of her plucking basil and parsley from her garden for the salad. Italian cooking is all about fresh ingredients and this summer pasta salad is the perfect way to showcase them. Ingredients 1 pound fusili pasta 2 tbsp extra virgin olive oil Juice of half a lemon Dash of salt and pepper 1 14-ounce can artichoke hearts in water, quartered 20 grape tomatoes, halved long ways 3 tsp capers, drained 3 tbsp fresh flat leaf parsley, chopped 2 handfuls of shaved Parmesan cheese Directions Boil water in a large pot and cook pasta for 7 minutes, until al dente. In a small bowl, combine one tablespoon of olive oil, lemon juice, and dashes of salt and pepper. Whisk together until incorporated and set aside. Drain pasta and toss with a tablespoon of olive oil and place in the fridge to cool for 20 minutes. Once cooled, stir in artichoke hearts, tomatoes, and capers and parsley. Add the dressing and parsley and gently toss.
Dressing
Finish with Parmesan shavings and additional parsley if desired. Makes 8 servings.
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Patriotic Planter Written & Photographed by Meghann Bowman
Having a Fourth of July cookout? Instead of hitting up your local big-box store for any and everything with an American flag, why not get creative and decorate with flowers. Red, white, and blue flowers are a subtle way to show your patriotism. To create a patriotic planter, choose a red, a white, and a blue flower that require the same care and a green to fill out the pot. You will also need a 15–20-inch pot and potting soil. When creating a decorative planter, it is good to choose flowers with different heights. I chose a cardinal red geranium for my tall flower, a sky blue lobelia for my sprawling plant, a white verbena for my medium-height flower, and a green spike to fill out my pot. All of these plants require partial sun, which means three to four hours of midday sun. To create a patriotic planter: 1. Fill the pot up 2/3 of the way with potting soil. 2. Arrange the flowers in the pot, setting them on top of the soil. 3. After you have your arrangement, pick up each plant and loosen the roots by pulling apart the soil and roots at the end of the plant. 4. After breaking up the roots, place the plants back in the pot. 5. Fill in the gaps between the plants with potting soil until it is even. 6. Water the plants.
Follow Meghann on Twitter and Instagram @meghann_bowman.
7. Enjoy your patriotic planter! For detailed images on each step to create your planter visit domicilemag.com. 42
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Consignmen Written and Photographed by Whitney ‘Nic’ James Lipstick Lounge 212 Main St. Gaithersburg, MD 20878 With a name like Lipstick Lounge, you’re sure to have a fun shopping experience at this hip, contemporary consignment boutique. For almost five years, owner Cara Copeland and her vibrant staff have served Maryland, D.C., Virginia, and even Pennsylvania shoppers. Copeland, a former commercial interior designer, opened Lipstick Lounge in hopes to give the Gaithersburg shoppers something new. This boutique-style consignment shop offers a plethora of stylish designer garments from Marc Jacobs, Michael Kors, and Juicy Couture, to name a few. They also carry handmade jewelry as well. An animalfriendly shop, Lipstick Lounge even sells dog items and toys. With their glamorous dressing rooms, which includes a wall covered in lipstick kisses and plush animal print pillows, you’ll want to play dress up all day! While Lipstick Lounge offers an amazing selection of clothing, all in excellent and near perfect condition, their high-end handbags are sure to catch your eye. Walking into the boutique, several handbags with names like Badgley Mischka, Louis Vuitton, and Michael Kors are displayed for the customers’ viewing pleasure. Another eye catcher—the shoes! From Charles David heels to an array of Tory Burch sandals, you’re sure to walk out of Lipstick Lounge with happy feet. If you’re thinking about consigning with Lipstick Lounge, be sure to call and make an appointment. They pay on the spot for the items they want and only accept 25 items per appointment. Unlike most consignment shops, Lipstick Lounge offers its shoppers a unique layaway plan—if you like an item, but want to hold off purchasing until a later date, you have an eight-week window to claim your item. You can’t beat that! Be sure to swing by Lipstick Lounge if you find yourself in Gaithersburg. Also, be on the lookout for their Georgetown location opening soon! 44
nt Threads StyleFinds Consignments 5455 Harpers Farm Rd. Columbia, MD 21044 Nestled in Columbia’s Harper’s Choice community, StyleFinds Consignment is a one-stop shop for premium designer garments and other unique finds. Janina McKinney, a native of Lithuania, owns this 5,000-squarefoot establishment. While the location is larger than most consignment shops, StyleFinds is rather warm and inviting. The walls— adorned with handbags, mirrors, artwork, and jewelry—make any lover of fashion and art feel right at home. StyleFinds takes pride in offering quality and distinctive items while ensuring that the consignors receive top dollar for their merchandise. Items for sale range from handbags to antique housewares to stylish threads, whose labels don designers like Fendi, Chico’s, and Jones New York. While browsing the well-organized shop, it’s hard not to slide on a pair of marvelous heels or take a peek at some of the fascinating antique mirrors hanging near the store’s entrance. The warm, inviting staff can easily direct you to anything you’re looking for without hesitation. Many shoppers purchase special occasion outfits from StyleFinds—their collection of beaded and embellished apparel is to die for! So the next time you’re in the Columbia area, be sure to stop by Style Finds. You’re sure to be smitten with their selections and pleased with their impeccable customer service!
Follow Whitney on Twitter and Instagram @wnicjames, on Facebook @wnjblog, and visit her on the Web at whitneynicjames.com. 45
District Dou Photographed by Kelly Alfaro
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ughnut
Say hello to your new Barracks Row neighbor— District Doughnut opens this July at 749 8th St. SE. With both traditional and unexpected flavors, District Doughnut is sure to be your new southeast sweet spot.
Clockwise from Far Left: Mocha Crunch Dulce De Leche Cannoli Brown Butter Caramel Apple Streusel PB&J Center: Lemon Meringue
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Mini Doughnuts
Lemon Meringue Dulce De Leche Mocha Crunch
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Cannoli PB&J Brown Butter
Caramel Apple Streusel
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A Taste of D.C.’s Newly Legalized Honey Written by Alison Gillespie Photographed by Local Beekeepers and Enthusiasts, as Noted On a night in early spring, a group of D.C. beekeepers gather at Franklin’s Restaurant—a brewery pub, family restaurant, and general store in Hyattsville’s arts district—to taste samples from each other’s 2013 honey harvest. The restaurant is buzzing with families eating salads, onion rings, and burgers made from beef raised in Maryland. As each beekeeper arrives at the table, they pull out jars from bags and backpacks—a rainbow of flavors pulled from around metro D.C. “I’ve never had honey like what’s around here,” says Maggie Mills, a Colorado transplant who now keeps hives in two Hyattsville locations.
Credit: Izzy Hill 50
“I didn’t even like honey until I started keeping bees,” says Janean Romines, Maggie’s business partner and fellow beekeeper. As a kid growing up in Texas, Jenean mostly ate corporate honey bought from the grocery store, which she remembers tasted cloyingly sweet and flat. When she began keeping bees a few years ago, the flavor of her own honeycomb’s product blew her away. “It was this totally different food than what I thought honey was.” Urban honey, beekeepers say, is a rich and tasty blend of complex flavors because the plants the bees find in the city are diverse.
In farm country, bees might have only one or two crops to gather nectar from at a time. In the city, bees find a luxurious mix of tree blossoms and nectar-rich plants along the busy streets, alleys, backyards, and parks. Surprisingly, some of the neighborhoods that have been the slowest to recover from a bad economy can produce the tastiest honey, since vacant lots overgrown with weeds are sometimes full of untended and untreated blossoms. Honey can also taste different from year to year, says Georgetown beekeeper Pavel Snejnevski, who keeps hives in Georgetown and Tenleytown. Some years, one plant may dominate, and honey from the early part of the warm season may taste completely different from honey that comes later in the summer. What was pulled from his hives earlier in the 2013 season, for example, had more of a sharp, bright quality, which Pavel says probably came from the nectar of honeysuckle, holly, and black locust trees. Honey pulled a bit later tasted more of the linden trees. “Washington’s a great city,” he
its causes. Parasites also continue to plague many colonies, and many beekeepers also say they are seeing the impact of heavy pesticide use in agricultural fields, as bees continue to die off in large numbers all over the US. In spite of this—or maybe because of it— the classes offered by the DC Beekeepers Alliance fill up almost as soon as they are announced. The group has more than 200 members now, and meetings are often packed with people from all walks of life and a variety of neighborhoods.
Credit: Melanie Carlson says, “because it’s really like an orchard.” Last year, Pavel’s honey was featured at the first-annual Homegrown DC Fair, organized by a number of the city’s urban farming organizations. He also sold it, bottled under the label Heritage Honey at the Glover Park-Burleith Farmers’ Market, something he hopes to do again this year, provided he gets a good honey harvest. D.C. may feel like an orchard to beekeepers, but until last year, those who wanted to start a hive within the city limits could get into legal trouble. A set of contradictory and confusing regulations meant having bees could result in fines—beekeepers had to either be very brave or very secretive. Then in March 2013, the city rewrote regulations to clarify the legal status of bees, even welcoming their presence as part of Mayor Vincent Gray’s Sustainable DC plan. The city now aims to cultivate 20 acres of land for food crops and plant 5 acres of fruit orchards.
Gardeners often treasure the presence of a hive or two, since the bees help spread pollen from one plant to another. At the Fort Dupont Community Gardens, beekeeper Patrick Griffith helps maintain hives to increase the harvest of the garden’s vegetable plots. “There are other pollinators out there,” he says, “But bees are the best way to maximize your production.” Honey bees are suffering from a myriad of health problems worldwide. Colony Collapse Disorder, a syndrome that mysteriously provokes worker bees to suddenly leave their hives, has made headlines since 2006, and scientists remain puzzled about
There’s also a wide variety of local artisanal honey available all over the city now from those beekeepers, although finding it for sale can sometimes be a challenge. City beekeeping is often done on a small scale, and it isn’t always a sure thing that a colony will produce enough honey to sell each year. Ian Bens’ honey might be the easiest to find in D.C., since he uses it in some of the recipes he and his coworkers have created for the Juniper Restaurant at the Fairmont Hotel in Georgetown. Ian is both a beekeeper and executive sous chef at the Fairmont, creating tasty dishes infused with the
Credit: Izzy Hill 51
Hope Honey Farm. She and her partner, Janean, even make a soap that combines their honey and beeswax with one of Franklin’s own micro-brewed beers, called Honey Hefeweizen.
Credit: Alison Gillespie complex flavors his bees give their honey. His hives take his food from flower to fork. “There’s a big difference between the honey you buy from the store and honey you make yourself,” Ian says. Many of the dishes offered at Juniper incorporate more than one product from the hotel’s hives. Propolis, a sticky substance that the bees form out of plant resins, adds a tangy zest to several of Ian’s recipes. This “bee glue”— prized by many health food proponents for its antiviral and antibacterial properties—is also used in an ice cream mashed up with dripping honeycomb. Diners at the Juniper can also choose a decadent and tasty Propolis Honey Créme Brulee topped with sour cherry dried meringue, roasted Marcona almonds, almond butter powder, and Griottine cherries. Pollen, which the bees form into small, yellow, pillow-like spheres full of vitamins and minerals, is sometimes sprinkled over the Juniper’s Antioxidant Salad. There are also tasty offerings on 52
the menu such as Whole Wheat Walnut Honey Bread with dates and oats, topped with honeybutter crusted in ash-infused sea salt. The hotel is also extremely proud of their signature cocktail, the Beetini, made with fresh honey, honeycomb, tequila, vodka, and lemon juice. Keeping bees and being able to cook with his own honey, Ian says, “has really opened up a whole world for me.” At Franklin’s restaurant, Maggie has been helping her beekeeping mentor, Leigh Walton, sell his bottles of local honey and has been using her bees’ wax and propolis to make handmade soaps and lip balms that are now for sale in the restaurant’s general store. She and Janean also hope to incorporate some of their bees’ products into the menus of several local restaurants soon. Her soaps and lip balms—which include other outside-of-the-hive ingredients like coconut, almond, calendula petals, lavender, and olive oil—are sold under the label
“We feel strongly about the whole ‘live local’ mantra,” says Mike Franklin, who owns and manages the restaurant. “Whenever we can, we use the local products.” Maggie and Janean have brought a sample of their 2013 honey for tasting. The beekeeping group assembled at Franklin’s decides that the Hope Honey Farm offering is “balanced,” and seems to have a flash of clover—something that Maggie and Janean grew as a cover crop near their beeyards last year. Another beekeeper, Izzy Hill, also offers some of her harvest gathered from the hives she manages in Columbia Heights, Petworth, and Michigan Park. Her honey won first prize at the 2012 DC State Fair, so the group’s expectations are high, even though Izzy herself insists that the award was given more for presentation than taste. Izzy’s honey, poured from plain, unlabeled mason jars, is deemed to have a “strong aftertaste”— something prized by gourmet cooks in marinades and sauces. The group also thinks it has a floral essence, with “some basswood overtones.” As the others taste and coo over her samples, Izzy reminds everyone that her honey is not for sale anywhere. She does give out spoonfuls at educational events around town. At one such event, a visitor to her table found out she’d be back the next day. “He kept insisting I bring him back a whole jar— even though I kept telling
him it wasn’t for sale,” she says, laughing. “And he actually came back the next day wanting that jar!” After clearing their palates with sips of beer or water, the beekeepers turn their attention to honey brought by D.C.’s best known beekeeper, Toni Burnham, who became famous for promoting the virtues of urban bees and helping overturn the city’s confusing regulations last year. She is often called, “the woman who made D.C. beekeeping legal.” “If we were at home,” Toni tells the others around the table, “I’d be wanting to lick the plates clean after we were done. It’s a moral thing.” She can’t stand to see a drop of honey wasted, since during its lifetime each worker bee produces only 1/12 of a teaspoon of the sweet stuff. She knows her bees work hard for the honey, and she’s grateful she can share in the bounty. Toni’s precious stores, which can sometimes be found for sale with other beekeepers’ honey offerings at the Franciscan Monastery towards the middle of summer, is deemed more acidic than the others, with a sharpness that would hold up well when paired with cheeses. It is also slightly darker in color. A bottle of Ian’s honey is also sampled. In addition to being a member of the DC Beekeepers Alliance, the chef has served as a judge at some honey tastings. People are curious to see how his honey will compare to theirs, even though the chef himself is at his own restaurant tonight, preparing meals for guests.
Credit: Alison Gillespie “Wow, what is making it taste so different from the rest?” everyone begins asking about the Fairmont honey, which is significantly lighter in color.
“Ewwww, God, that is awful.” “That is not honey,” says another at the table, pointing in disgust. “That’s like molasses. Ugh.”
“It tastes herbal.”
“No way a bee made that. I think it’s burned Karo syrup.”
“Is it magnolia?” someone else asks.
“No, no, I think its high fructose corn syrup with caramel coloring!”
“Maybe its linden, but there’s something else in there too.... maybe a bit of lavender?”
Whatever it is, the group decides the local honey tasted much better.
“That is really good, but really different! Strong with something really unlike the others.”
“It’s crazy how different they all are!” declares Maggie.
As the group waits to pay the check, Toni is inspired to visit the condiment bar, returning with a plastic
Alison Gillespie is a freelance writer based in Silver Spring, and author of the book, Hives in the City: Keeping Honey Bees Alive in an Urban World. For more information visit hivesinthecity. com.
packet of something labelled House Honey, which the restaurant offers for those who want to sweeten their iced tea.
Follow Alison on Twitter @alg_alison and on the Web at whereyouareplanted.com.
“Let’s see what it tastes like, just to compare.” 53
Where to Buy Truly Local Honey in D.C. Many farmers markets offer honey from local farms in the region, but finding honey produced within city hives can be challenging unless you are friends with a beekeeper who is generous. Many of those who have only a few hives around town harvest less than 75 pounds in late summer. “If a hive from the previous year crashed, there may not be a harvest in year two, either,” explains Toni Burnham. Chef Ian Bens incorporates honey in his menu at the Juniper Restaurant, located at 2401 M St. NW, inside the Fairmont Hotel in Georgetown. Ian notes that a portion of the sales from his Whole Wheat Walnut Honey Bread goes to support local beekeepers. You can find their full menu online at juniperdc.com.
Hope Honey Farm products, including lip balms and soap, can be found for sale year round at Franklin’s general store, adjacent to the restaurant. Maggie Mills notes that the company will also be selling products from their hives at several area events this year, as listed on the company website: hopehoneyfarm.com. Heritage Honey may be for sale later this year at the Glover ParkBurleith Farmers Market, as well as some other markets near Georgetown. The Franciscan Monastery may have some honey available from its hives towards mid-summer. Walton’s Honey is now on sale at Franklin’s in Hyattsville. You can also check other city farmers markets for city honey. Georgetown Honeybee Company, owned by local beekeeper Jeff Miller, sells candles and soap made from his bees’ wax, as well some beekeeping equipment. Although they are sold out of their 2013 honey harvest, they may have 2014 honey available in midsummer. For more information visit georgetownhoneybee.com
Credit: Tiffanni Reidy 54
Credit: Alison Gillespie Capital Honey Company is a small beekeeping company that is now selling honey made in D.C. Although the company notes that their 2013 stock sold out completely, they hope to have a new harvest of 2014 honey ready sometime in July. Anyone interested in finding out more about the company, their beehives, or their products can visit the website at capitalhoney. com. Owner Raymond von Culin also notes that he’ll be sending out updates this summer about his bees and their honey via Twitter @capitalhoney.
In April 2014, local beekeepers gathered at Old City Farm and Guild to build beehives for their honey-making friends. Some were experienced with the hives, while others were just starting out. They showed us how a hive comes together and what type of home it takes to keep a happy bee.
Credit: Tiffanni Reidy In 2010, The White House intentionally brought honey bees to their famed lawn for the first time. White House carpenter Charlie Brandt had a spare hive at home, and after donating it, he has since become the official White House beekeeper. The beehives, which house around 70,000, are located near the White House Kitchen Garden. Honey from their hives is used annually for White House Honey, which is distributed as gifts to White House guests of honor. Pure honey is not the only use the White House garners from their bees. Possibly the first ale ever distilled on White House grounds is also made using the honey, known as White House Honey Brown Ale.
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Grab a Pint at Port City 56
Written by Matthew Cockerham “I’m sorry sir, we only serve our own beer here.” Once upon a time these words would render incredible confusion on behalf of someone that stopped somewhere for a cold one, but over the last ten years the craft beer revolution has transformed the landscape of American beer. What was once a small selection of watereddown lagers, “American Beer” now represents more than 2,500 breweries throughout the United States. Port City Brewing Company in Alexandria, Virginia, represents the quintessential independent American brewery. Since opening in 2011, they have won awards for their beers at local competitions like the Virginia Craft Brewers Festival, national competitions like the Great American Beer Festival, and worldwide competitions like the Beverage Tasting Institute’s World Beer Championships. Throughout the nineteenth century, there were more than two-thousand breweries in the United States. Anti-alcohol movements in the beginning of the twentieth century shrank that number until there were almost half as many on the eve of prohibition in 1920. Founded in the wake of the Civil War, the original Port City Brewing Company was the largest beer distributor in the South and the largest employer in the City of Alexandria. With the enactment of prohibition, the company shut down, as did all legitimate breweries in the US.
The modern day Port City resides in an industrial park a couple of miles from historic Old Town Alexandria. When you step through the doors of the brewery, you enter a small tasting room complete with two bars. A lavishly decorated chalkboard greets you and the checkerboard floors are reminiscent of a 1950s diner. The columns are decorated with the stickers of other independent breweries—a true display of the cooperative nature of the craft beer industry. Available to purchase (beyond beer) is a variety of branded shirts, glasses, and beer accessories, like bottle openers and growlers. A refrigerator full of six packs of Port City’s half-dozen beers sits in the corner. The room fills up as the after-work crowd rolls in. Some grabbing a beer, some filling up their growlers for the weekend, and others hanging around waiting for the tour. And yes, even a few kids running around and playing tag in the confined room. In 1933, the US repealed prohibition, but the beer industry would never recover. Just prior to World War II, there were about 700 breweries, a number that would shrink throughout the twentieth century. In 1979, the American Brewery Association only had 89 members. Tour doesn’t seem like the right word for what you do at Port City, since you literally walk in a circle around a giant room. Think of it more as “Brewing 101.” A tour guide tries to make herself heard over the loud machines as she enthusiastically explains brewing concepts like mash, hops, barley, and yeast. The tour group mills about the guide in a giant blob as she points out several different large tanks and explains their
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various uses—and of course, how beer is made. A couple of business-class types try to talk over our chipper guide (why are you even here?) as she explains different types of beer. Ladies in high heels try not to slip on the on the recently hosed-down floor as the group sees the final leg of the tour, the kegs piled up for distribution. At the end, we head to the bar.
spring packaged into a bottle. Essential Pale Ale – For those that like a heavier, hoppier taste, the Essential Pale Ale’s name hits the nail right on the head. An essential part of their line-up.
In 1979, Jimmy Carter made home brewing legal for the first time since prohibition With many Americans realizing, “Hey, I can make pretty good beer in my own home,” laws began to change throughout the country. Washington and California changed state laws to allow brewpubs in 1982 and Oregon followed suit in 1983. Other states followed, and the craft beer revolution was born.
Porter – For those that like coffee and for those that like beer, why not have both at the same time? A coffee-tasting beer for those looking for something a little more fun than a Starbucks trip.
The first half of the tour experience is the less glamorous part. No one really wants to pay $9 to hear someone strain their voice to explain how beer is made. There are books and Wikipedia for that. After the tour is where the real fun begins. In addition to the tour, you actually get to drink beer, as you are handed six tickets to turn in for a sample of beer, or about six ounces of each of the beers currently on tap. The bartenders go out of their way to explain the different beers and make sure that you like what you are being served. The line-up reads like an A to Z of popular styles of beer: a Belgian-style Wheat Ale, an IPA, an American Pale Ale, a Stout, a Porter, and a seasonal Scottish Ale. Optimal Wit – Port City’s signature beer. A light, wheat beer that remains crisp and refreshing. Like 58
Monumental IPA – This IPA, named after the region’s monuments, is brewed extra long to get that monumental, superhoppy taste.
Colossal One – I refuse to make a pun out of this name and the taste. One pun per review is my limit. But it is a very good stout. Follow Matthew on Twitter and Instagram @MatthewFoy1981.
Sunset Dinner Party in Canton
Photographed by Tiffanni Reidy Living in the D.C. area can be brutal in the summer, but if you live in a Baltimore row home with a rooftop deck, you’re sure to appreciate good weather, good food, and an impromptu sunset dinner party overlooking the water.
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Teal Mason Jar Burlap Table Runner Honeycomb Trivet Light Blue Plates Trohv Hampden, Baltimore Light Blue Mason Jar Vintage Flatware Salt & Sundry Union Market, Washington D.C. Yellow Stripe Straws The House Downtown Belvedere Square, Baltimore Blue and White Table Runner Tabletop DC Dupont Circle, Washington D.C.
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Teal Moroccan Print Chargers Blue and White Stripe Plate Orange Print Melamine Glassware Trohv Takoma Park, Washington D.C. “Paper� Plates Salt & Sundry Union Market, Washington D.C. Vintage Glassware Coral Bowls Foundry H Street Corridor, Washington D.C. Blue and White Bowl Pomegranates Blue Crab Napkins Curiosity Harbor East, Baltimore Sea Urchin Votives In Watermelon Sugar Hampden, Baltimore
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Max’s Greek-Style Baked Red Snapper Written by Max’s Degrees Photographed by Jeff Talbot
Pressed for time, but craving intense flavor? This easy, fresh red snapper recipe is quick, but makes a succulent fish with an edible, crispy skin that is sure to be a huge hit at your summer soirée! Ingredients 4 8-ounce fresh skin-on red snapper fillets Max’s Degrees Cherrywood-Smoked Rosemary Sea Salt, to taste Fresh ground black pepper, to taste Max’s Degrees Greek Blend, to taste 1 lemon, thinly sliced 2 shallots, thinly sliced 12–16 mixed Greek olives, pitted and chopped 2 tsp capers 24 fresh organic cherry tomatoes, halved Extra virgin olive oil, preferably Greek Directions Preheat oven to 400F. Line a baking sheet with parchment paper. Rinse the snapper fillets and pat dry. Dust both sides of the fillets with salt and pepper. Liberally sprinkle some of Max’s Degrees Greek Blend on top of the fish. Evenly arrange the lemon slices followed by shallot slices across the fillets. Then sprinkle the chopped olives and capers, and top with a heaping mound of cherry tomatoes. Drizzle with olive oil and garnish with a dash of Greek Blend. Bake for 15–20 minutes or until tender, juicy, crisp, and perfect! Enjoy! Serves 4.
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Max’s Chiprika! and Sage Deviled Eggs with Bacon This smoky, savory version of the classic deviled egg is the perfect addition to any cookout or picnic. Make these the day before so you can relax and enjoy your party! Ingredients 6 eggs (preferably five days old), hard boiled and peeled 1 tsp olive oil mayonnaise 1 tsp Dijon mustard 1 cup plain Greek yogurt 2 tbsp sun-dried heirloom tomatoes, minced 2 tsp Max’s Degrees Chiprika! seasoning 6 slices cooked applewood smoked peppered bacon, medium-coarse crumbled 1/2 tsp Max’s Degrees Apple Wood Smoked Sage Sicilian Sea Salt Fresh cracked black pepper 1 bunch of chives (or garlic chives), cut into 1/8-inch pieces for garnish Directions Slice the eggs in half lengthwise, scoop out the yolks into a medium sized bowl, and set the whites aside. Smash the yolks with the back of a fork until crumbly and soft. Add the mayonnaise and Dijon mustard with 1/3–1/2 cup of Greek yogurt and stir until mixed well. Add the remaining yogurt one tablespoon at a time, until you reach your desired level of creaminess. Fold in the sun-dried tomatoes, 1 1/2 tsp of the Chiprika!, the bacon crumbles, and the sage salt. Stir until mixed well. Using a small spoon, fill each halved egg white with a generous amount of egg-yolk filling. Top each egg with a sprinkle of the remaining Chiprika!, the cracked black pepper, and finish with the chives. Makes 12.
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Order from Max’s Degrees on their website. Follow them on Facebook and see them in person at the 32nd Street Market in Waverly, Baltimore, on Saturdays.
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Max’s Strawberry, Jalapeño, and African Blue Basil Salsa Unexpected house guests? Last minute party invite? Don’t fret, our mouth-watering, fresh strawberry salsa with jalapeños, onion, lime, and our very own basil salt is a time-saver that is sure to please. This effortless recipe will have everyone wondering how you managed to capture the essence of summer in a serving bowl at a moment’s notice!
Ingredients 1 pound fresh organic strawberries, de-stemmed and diced 1/2 medium-sized red onion, finely diced 2 limes, juiced and zested 1 jalapeño, de-seeded and finely diced 1/4 cup fresh cilantro, finely chopped 1 tsp of Max’s Degrees African Blue Basil Salt, to taste Cracked pepper, to taste Directions We recommend preparing this salsa no more than one hour before serving. If you need to prepare it in advance, don’t add the basil salt until 15 minutes before serving to preserve the freshness of the strawberries. Mix all ingredients, except the basil salt and pepper, into a small mixing bowl. Sprinkle in the basil salt until you have reached your desired level of flavor and finish with some black pepper. Once combined and seasoned, chill for 10–15 minutes before serving. Enjoy immediately. Makes 3 cups.
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Hot Summer Accessories During the dog days of summer, it’s tempting to get lazy with your style while trying to survive the DMV’s heat and humidity. This summer add funky rings, necklaces, statement earrings, scarves, and lots of arm candy to keep your look as hot as the temperature. Accessorizing is an easy way to upgrade your outfit without breaking a sweat. Check out some of our favorite pieces from local jewelry and accessory vendors in the region. They’ll take your summer wardrobe from lukewarm to sizzling. Photographed by Kelly Alfaro
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Flower Ring Tulip Tree Designs Kensington, MD Multi-Colored Scarf Carnelian Boutique Washington D.C. Bollywood Chandelier Earrings Minou Bazaar Alexandria, VA
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Happy Ring Rachel Pfeffer Designs Washington D.C. Belt Buckle Bracelet Gold Diament Jewelry Alexandria, VA
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Long Seahorse Necklace Ruth Barzel Arlington, VA Long Chain Necklace Saint Clair Jewelry Washington D.C.
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China Knuckles The Broken Plate Baltimore Blue Dress Willow Fashion Petworth, Washington D.C.
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Tulum Bracelet Nissa Alexandria, VA Feather Bracelet Byrdie Baltimore
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Teal Metal Clay Wrap Bracelets Amy Abrams Designs Kensington, MD Handmade Necklace Aikan Designs Bowie, MD
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Lavender Indian Necklace Minou Bazaar Alexandria, VA Pretzel Necklace Sarah Cecelia Washington D.C. 78
Interlocking Circle Earrings Deb Soromenho Bethesda, MD African Bracelet TSION ROCKS Jewelry Takoma Park, Washington D.C. Large Sea Urchin Necklace N.M.C. Takoma Park, Washington D.C. Waxed Canvas & Salvaged Leather Tote Catherinette Brookland, Washington D.C. 79
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2 Finger Ring Mdurvwa Laurel, MD Honeycomb Necklace Rachel Pfeffer Designs Washington D.C. Red Tee Willow Fashion Petworth, Washington D.C.
Shop our wide assortment of Handmade preserves Take 20% off your first order use promo code “infused� visit www.infusedspreads.com
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Artist Spotlight:
Anne Cherubim
Written by Sharon J. Burton Images courtesy of the artist Copyright, the artist, all rights reserved
Over the last year or so, Capitol Arts Network, a new art center in Rockville, Maryland, has been generating a lot of buzz. Located on the third floor of the Washington Photography School on Wilkins Ave., I was delightfully surprised when I first visited the space, which includes classrooms, an impressive How long have you lived in the area? gallery, and many talented local visual artists that have studios there. As I wandered through the I have lived here since 2003, when we moved here for hallway, a few of the artists caught my attention, my husband’s work. I like that you don’t have to stray including Anne Cherubim. too far to see art or exhibit art. When my children Anne’s use of colors in her abstract works creates a were younger and less mobile, it was hard to get into D.C. That said, I dragged them with me to many an variety of moods—the warm earthy colors in some art drop-off for exhibitions until they were old enough of her acrylic paintings is calming, while her digital works evoke a feeling of movement and excitement. to be in school, but they got to see a lot of art. Having the studio nearby in Rockville is perfect. A self-taught artist who paints what she describes as “abstract contemporary landscapes,” Anne’s work is mostly acrylic on canvas; however, she also When was the moment that you knew inside that you has ventured into the digital world, creating a series were an artist? of limited edition digital paintings entitled “The I guess I’ve always known. It was always the thing Recycled Art Project.” I did in my free time or made time for, the thing Anne describes art as a reflection of someone “who happening in my head, if I wasn’t able to be making is a product of a myriad of cultures: a Canadian girl, art at that moment. That still happens. As a mom of born of Sri Lankan parents, now residing in the US.” young children, sometimes there isn’t time to actually do, so then at the very least, I paint in my head. Anne believes that art transcends barriers among individuals and creates a sense of harmony. She sees her art helping to create this kind of experience What inspires you to create? How does that inspiration show up in your work? for the viewer and ultimately her collectors. Anne has exhibited her work locally and Inspiration shows up on a daily basis, when I’m not internationally. She currently resides with her even looking for it. Almost anything can be inspiring, husband and children in Gaithersburg, Maryland, and is a Resident Artist with Capitol Arts Network in but for me, it is usually color—little bits of color, or especially, the intersection where two or more colors Rockville. meet. I also find it endlessly in water and sky— especially the night sky—and in the way things are I was happy that she agreed to talk to DomiCile illuminated. about her work and what motivates her creativity. 82
It shows up in my work as both vibrant and subtle color and in layers. Many of my paintings appear to be done in a limited color palette because I tend to celebrate one or two colors at a time and really enjoy them. Ultimately, I think art is a universal. It transcends language and race. I guess maybe the greater inspiration is in creating something that allows us to recognize that we are more alike than not. What is the best thing about being an artist in this area? It feels like the Washington D.C. area is undergoing a modern-day renaissance when it comes to art. There seems to be a renewed interest in things that someone has made, rather than just going to a store and picking up something from a sea of massproduced goods. I am excited to see what unfolds within the regional art scene over the next ten years, and see if it is indeed a renaissance. If you collect any art, what kind of art do you collect? I spend more energy on making than collecting, but there is no one type of art that I restrict myself to collecting. The only guiding principle is that I am drawn to it in some way. It can be purely abstract, or realist—just good art. I am drawn to beauty, and the unusual, or uncommon, I guess. I like art that makes
me stop, or take a step closer, to really see what I am looking at. How can people find out more about your work? They can visit me and see my work and my process in the studio—Studio 303, 12276 Wilkins Ave, Rockville, MD 20852 or at Capitol Arts Network (soon to be Washington Artworks). They can also visit my website, cherubim-arts.com and my Facebook page. I will be showing at ArtSpace Herndon in November 2015 and will likely participate in some juried group shows at Capitol Arts Network throughout the year. Follow Sharon on Twitter and Instagram @theartinista, on Facebook at ArtinistaArtAdvisory, and visit her on the Web at theartinista.com. 83
Beyond the Fence: Chestertown
Written and Photographed by Tiffanni Reidy As I made my way east from Silver Spring towards the Eastern Shore, there wasn’t much to see by way of Annapolis, aside from farms and towns that could easily exist anywhere. By the time I reached the low bridge into town, it was almost 8 a.m. The tide was calm and the town was still asleep. Chestertown’s historic architecture rose out of the short skyline. The homes were old in style, yet well kept for their coastal location. Some reminded me of the old stone and brick homes of Baltimore. I tried to imagine what was in store for my day, and left early planning to go to the farmers market and check out some small shops. What I didn’t know was that the quiet streets of Chestertown, are full of treasure waiting to be found. When I crossed the Chester River into Kent County, little did I know that I would discover a diverse artistic neighborhood and walk through history in Chestertown, Maryland. Chestertown, while only 76 miles from D.C., is one of the Eastern Shore’s roads less traveled. After crossing the Bay Bridge, most take the southern turn 84
onto Route 50 towards Ocean City, Rehoboth, and Bethany beaches, missing inconspicuous places like Chestertown altogether, or not even knowing they exist. From what I knew of the place—which was very little—it was a small historic waterfront town, much like the ones I grew up near in Harford County, Maryland. My close relatives have cousins there, but none I really know, so visiting for family events isn’t something I have done in my adult life. Perhaps best known as the location of Washington College, the country’s first college chartered after American independence, this small town on the Chester River played a large role in the humble beginnings of our country. As one of the six functioning ports of entry for the British, Chestertown was also the shortest colonial route between Virginia and Philadelphia. This “short” route involved multiple ferries and stagecoaches, which meant a good night’s rest was always in order, and Chestertown provided the beds. Washington, Jefferson, Madison, and Henry all stayed here as they made their way up the eastern seaboard while crafting ideas on how to create a new country. Washington explicitly recorded eight of his trips to Chestertown and some of the homes he stayed in are still standing. One home, now a tourist attraction overseen by Washington College, referred to as the Custom House, served not only as a warm bed for Washington, but also to its owner Thomas Ringgold, one of the most active slave traders in the Chesapeake region. As a result of the massive slave trade activity in Chestertown, it is also a historically significant area for many African Americans.
After the Civil War, Chestertown employed a growing free African-American population with industrial jobs relating to fishing, sawmills, fertilizer, baskets, and canning operations. The emergence of the railroad in 1872 and the popularity of the fruit growing industry spiked economic growth in Chestertown, allowing the town to keep its historic homes intact through the early 1900s. In 1916, the Garnett School was founded, a high school for African-American students and, despite the economic decline, 113 African-American families owned homes in various sections of Chestertown, as of 1930. Around this time the Chesapeake region had also begun to feel the lasting strain on its water-based livelihood. Over-harvesting of the bay and the century of abuse that followed actually began in the mid-1800s, the recovery of which is only beginning to be seen today. During the Great Depression, workers began to lose money as canneries closed and many farmers started to farm corn, soybeans, and other food for local farm animals. 85
When I arrived in town, I took the opportunity to drive around Washington College and down the main streets while residents began to start their day. It was fairly quiet and overcast, so there weren’t many people walking around. Once I got my bearings on the town layout, I headed to my first stop—Chestertown’s farmers market. Not unlike Chestertown itself, the farmers market is a modern act of historic significance, and occurs on Saturday mornings from 8 to noon. First, I visited the tables of the market’s artisans. Extremely friendly, they explained how their goods were made, how long they’ve been making them, where else they sold them, and how to care for them—and they offered to make something custom just for me. It was all a lot of information to take in so early in the morning, but I quickly fell in love with one artist’s stories and her hand-woven rugs. The beautiful colors and gradient patterns were enough to get me to promise a third of what I intended to spend all day to one of the first people I met. I knew at that point that I was in trouble. I carefully admired some pottery, beautifully painted gourds, and then came across some rings made from state quarters that were awesome. I’ve promised myself that I’d order the Maryland one online. After weaning myself away from the crafters, I met a sheep farmer selling meat, yarn and rugs. The yarn was interesting to me, as I recently became interested in knitting, and he had quite a bit of dyed roving wool. When I told him about how I was attempting to arm-knit a blanket, he laughed and told me about his wife and how she had so much of it at home. Then he did something I didn’t expect. He told me I could go to his house and take any wool I wanted. I was a little taken aback but was excited to get my hands on more roving, so mid-market trip I took a little ride to his house where his wife had left the roving outside in a bag for me. I laughed to myself a bit as I drove back into town. There was a trust in strangers you just don’t experience much in the D.C. metro region, and it made me feel at home. After visiting, it is easy to see why this market is one of the most popular in the country. When I got back, I steered myself toward the edibles, and found that everyone is taken care of at the market from children to adults and even pets. The gourmet dog treats, which were decorated as cute as human cookies, were some of the nicest I’ve seen. When I found out that the vendor had 86
no business name and that he only sells at the Chestertown market, I realized he was baking them out of love. While a small part of my trip, it showed me the true nature of the town, and furthered my invaluable experience of getting to know a community. By the time the market was over, I was fairly hungry. I had done a lot of shopping and made a good bit of conversation. When I put my market finds in my car it was about noon. I needed to find some lunch.
If you’re in Chestertown and looking for a good light meal, what you’re craving awaits you at Evergrain Bread Company on the corner of High and Queen Streets. From chocolate croissants to apricot ginger muffins, they had more than one thing I wanted to take home with me that day. I ordered a hearty ham and Gruyere on a sea salt baguette, which was just enough to fill me up and energize me for the rest of the day. Evergrain was full of neighbors relaxing with a cup of coffee, a few students on laptops, and those out for lunch. With specialties like their Nutella
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Latte and Sweet Spanish Latte, this simple bakery is a must for tourists and residents alike. After I ate, I got an apricot ginger muffin to go and headed out to the cobblestone streets. Looking back, I should have ordered more muffins. Walking down brick sidewalks, past horse posts, faded painted advertisements, and buildings dating back to colonial times felt like I was walking through history. Many of the homes and buildings had been kept up by residents, as well as through their registration by the National Register of Historic Places. The historic area, designated to the list in 1970, was expanded in 1984. Chestertown also has the second-largest concentration of existing eighteenth-century homes, only surpassed by Annapolis, and their presence can’t be ignored. The echo of colonial times still reverberates through the streets, making for an eerie yet exciting atmosphere. I made my way down High St., the main thoroughfare, and down side streets that seem more like alleys looking for shops with interesting items. Chestertown is built on a grid, making it easy to cut through and make my way over to Cannon St., home to thrift stores, a gallery, and Chestertown Natural Foods. Despite not needing groceries on my day trip, I still went in
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and looked around. The tiny storefront made the bigbox grocery stores in the D.C. area seem ridiculous. Everything a person needs can be found in a space the size of two “regular” grocery aisles, and it was all natural. As expected, I found many shops carrying gifts and Eastern Shore-themed items all around Chestertown; however, I was looking for something more personal, so there were some specific shops I especially loved. For my bookworm friend, I visited Book Plate, where I found copies of historic books and new books alike. First editions and copies were in glass cases protected from unappreciative hands. I knew this was a place to return to and to send anyone else who loved the smell of old books. I also checked out a store for the men in your life whose dress code can’t be mistaken for Annapolis chic. Houcks is the only menswear store in town. There you’ll find the perfect brightly colored polo shirt and pastel oxfords or hot-pink neckties with crabs and bow ties with terrapins—all made in the USA.
While Chestertown caters to the avid shopper and pursuer of unique goods, its selection of artwork of all kind far surpassed these items. Chestertown is home to nine galleries and workshops within its small radius. Ranging from fine art to sculpture and woodwork, the galleries of Chestertown carry pieces from local artists, as well as others from throughout the country. Abstract work, pottery, yarn work, and jewelry can also be found among the galleries—and most of what you’ll find is for sale. Another jewel I discovered on my visit—there are several workshops you can enter and visit artists in the midst of their craft. I visited Hegland Glass to see how fused glass vessels and platters are created in an intricate pattern-making process, but missed visiting Robert Ortiz, who works on contemporary furnishings in the Shaker and Japanese traditions. I also passed by Woodcarvings, Etc. where I saw a
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local woodworker in the window of this Park Row studio. It turned out that the real challenge of visiting Chestertown is not coming home with any art. After wandering in and out of studios and galleries, I was starving and set my sights and stomach on Lemon Leaf Cafe. Voted best restaurant in Chestertown for three years straight, Lemon Leaf offers a dinner menu to please any regional palate. From Jersey Fries to stuffed shrimp, I was pressed to find a better menu in town. What I went for was crab soup. As a Marylander, I did my due diligence and researched beforehand where I was going to get some crabby deliciousness. I found that Lemon Leaf was voted best cream of crab soup on the Eastern Shore at the Maryland Seafood Festival. Of course, I ordered two bowls and got them to go. I ate the first moments after getting into my car, and in one bite I discovered that it was made with fresh lump crabmeat. I had to stop myself from having both bowls right then. Next time I visit, I’m going to try one of Miss Joanne’s famous homemade desserts, but between the apple crisp and the coconut cream pie I would have been lucky to make my way down High St. in time for the sunset. On my way out of town, I drove my car to the waterfront and took a stroll to the boardwalk. I walked out on the bridge to take some photos and saw kids were making friends with the ducks and people gathering on what had turned into a beautiful day. There was something peaceful and familiar about Chestertown. Watching the sunset from the same place that past presidents enjoyed it all those years ago, I imagine that the next time I visit I’ll have a slight sense of coming home. Follow Tiffanni on Twitter, Instagram, and Pinterest @pmidesign and visit her on the Web at underapeacockmoon.com.
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Meet & Greet with Justin Cox
of Atlas Brew Works Written by Aaron Robbins Wiseman Photography by Jeff Talbot
Many of us have dreams, but few of us have the drive and passion to see those dreams become reality. I sat down with Justin Cox, founder and CEO of Atlas Brew Works, to discuss how a homebrewing hobby became a thriving local business. And to drink a free beer or three. Do you ever just say to yourself, ‘I own a brewery?’ Only when I’m trying to curry favor with someone, then I’ll bring it up. It is a little surreal at times, you know? It’s been a dream for a very long time— we’re six and a half months in, and it’s still pretty crazy. It’s still weird to go to a bar and order a Rowdy. It is very weird, very surreal. When we launched at Meridian Pint, I walked in and ordered a Rowdy and they poured it—a bartender in a real place poured it for me. It’s like, ‘this is my beer, this is crazy.’ That’s got to be just like the coolest thing in the world, though. I have to say, in all humility, it’s pretty cool to go to a bar and order your own beer. What’s your distribution at this point? We’re only within the District of Columbia proper, and we’re only draft. Our count numbers vacillate a little bit because we get new ones and some drop off and some reorder, but we’re somewhere around 120 bars and restaurants around town. 91
Take me back to the beginning. How long have you wanted to do this? The actual genesis of this whole thing started in 2005 when [my wife] Lisa bought me a Mr. Beer Homebrew kit, which is the really shitty plastic fake barrel thing— Like the ones that are in airline catalogues. Exactly—the most basic you could get. The works comes in a can, and you just boil that and throw yeast into it. I was really into beer—especially when I got to D.C.—I graduated from drinking shitty beers to being interested in good beers. I got intensely into that when Lisa got me that homebrew kit, and then it was off to the races. Every excuse I had, I would take a flashlight and go over and shine it on the beer kit and be like, ‘This is so cool! This is the most coolest thing ever!’ I think probably everybody who home brews dreams of having a brewery or a bar or doing something professionally in the beer world. Exactly. Anyone who’s consumed alcohol inside of an alcohol-selling establishment has had the thought, ‘I can do this!’ But I’m guessing there’s a lot of work involved. Yes, there is a lot of work involved. I eventually graduated to the traditional five-gallon-sized things and was just brewing and brewing and brewing. Professionally, I went back to law school and graduated in 2009, when the economy was crapping its pants. The legal world was hit extremely hard and there were no legal jobs. I ended up doing a presidential management fellowship with the government, and during that time I tossed around the idea of starting a brewery. I knew Will [Durgin, business partner and head brewer] from college, and he was brewing on the west coast. In 2008, I flew out to California and hung out with him at his brewery for a week and tried to convince him that he should move to D.C. and do this with me. I think he thought I was full of shit back then. There were a lot of reasons why it wouldn’t work, so I got a lot of, ‘Sure, man, alright.’ Well, it’s a pipe dream that a lot of people have but not everyone actually has the wherewithal to put the work in and get to where you are. So you’re one of those people. 92
Yeah, luckily, I guess. I got to the point where I was like, ‘You know what? If I don’t try this I’m going to be angry when I’m older. Even if it blows up in my face and I fail, at least I gave it a go.’ In 2011, I got serious about it and started putting everything down on paper and got a business plan together. That took about three months or so. Then, I started taking it to people and asking them to give me money to do this crazy thing, which was interesting. Everyone that we approached was like, ‘I could be part of a brewery, that’s kinda cool.’ They probably had brewery goggles on rather than their investment goggles on, which was beneficial for us. So now you have investors, you have money. Where do you go from there? We closed the funding in May 2012 and immediately started looking for real estate, which took forever. In D.C. you have to be in a manufacturing zone to brew beer and there’s not a lot of that around. What little manufacturing there is kind of follows the railroad or Metro tracks. Actually, behind this building is an abandoned railway bed. You had to do a lot of work in here to actually turn this place into a brewery. What did it look like when you first got it, and what did you have to do to get there? When we first came in, it was just a big warehouse with nothing. The permit process for build outs in D.C. is absolutely miserable. It took five months for us to get through that. Then there’s health department approvals. But the actual build out, once we got our permits, took us six or seven weeks. We had to pour a topper on the concrete pad to slope the floor. Obviously, brewing is a very wet process, so we needed it sloped to effectively drain away. We had an electrician doing the electrical, the plumber doing the plumbing, and we did everything else. We put all the tanks in place, we hauled stuff ourselves, and built the office and the bar. We were putting in 13-hour days, but we got it done. Once you had everything in place, how did you decide on what your first beers were going to be? As part of our business plan, we had District Common and Rowdy Rye. Those were brews that
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we wanted. The Rowdy was a home-brew recipe of mine that I’d been messing around with for seven years or so. You probably had many iterations of that. Yeah, my one and only brewing experience was making a batch of Rowdy in your backyard. I feel kind of honored to have been a part of that. The District Common was also a home-brew recipe of mine, but not one that I had been brewing for a long time. I wasn’t brewing it specifically with the brewery [in mind]. The Rowdy is a little bit aggressive—even with the name. It’s a little more hop-forward, a little bit more complex, with the malt and a lot of the rye in there, and so I wanted something to kind of juxtapose that. Something that would be approachable, but still a really well-made craft beer and very approachable for people who may not be into hops or rye or more robust flavors. So you’d say that the Common is the beer for everyone? Absolutely. That’s your keg party beer, your patio beer, your baseball beer, lawnmower beer—nice in sunshine. It’s pretty sessional, you can drink a whole lot of them at once. You’ve got your two mainstay beers, and then you’ve got a rotating stable of other beers you put out. How do you get the idea for new ones? Do you tinker, or do you just go right in? We just go right in. We don’t have a pilot system— our brew house is 20 barrels, so we have to brew 20 barrels of whatever we make. I’d love to get a pilot system and experiment a bit more, but they’re expensive, and we don’t have an outlet for that. We can’t sell pints at the brewery, but if and when we can then we’re absolutely going to experiment— come up with some crazy stuff and get immediate feedback from people in the tasting room. With beer, people think the romantic part about it is the recipe creation, and it’s really not. It’s math. It’s math and science. Atlas Brew Works Beers are available at 157 locations in the District of Columbia including the Red Porch of Nationals Stadium. 94
Yeah, pretty much. We get a concept of what you’re looking for, the beer, in terms of color, bitterness— what kind of hop flavor you’re looking for, what kind of malt flavor you’re looking for. Then we reverse engineer that. The concept is the creative part. After that it gets very number-driven and science-y.
It’s not like cooking, where you can tinker with it as it’s going along. Once you start, you have to go from start to finish and hope that your end product is actually a tasty beverage. Absolutely. That’s a little nerve-wracking. Like I said, we brew 20 barrels of something that could be absolute crap, or it could be fantastic. So tell me about the beer that I’m drinking now. This is our latest beer, Home Rule, named for the act that allowed D.C. to have its own council and mayor and come out of control by Congress. Our logo is a steampunked-out lantern representing enlightenment. We’re calling it an Indian Pale Lager, which is not really a style. This is a hoppedup lager, basically. It’s all pilsner malt with a little bit of red wheat in there. It’s a pretty pale beer, pretty bright. We’re using 100% Waimea hops from New Zealand. We wanted to do a beer with Southern Hemisphere hops, which have a different flavor profile than Northern Hemisphere. There’s kind of three regions of hops, flavor-wise— the European old-school flavors, the American Yakima Valley New World, and then the Southern Hemisphere doing their own thing as well. Your hops from the US are traditionally a little bit more spicy and herbal and can be a little bit citrusy. European hops are mainly spicy, and I don’t know how to define what the British hops are like—you would recognize it. The New Zealand hops are very fruity, very tropical. This hop in particular we liked. Before we brew with it, it smells very tangelo, blood orange—all these citrusy, somewhat tropical flavors. And then we brewed with it, it turned out to be very, kind of, lemon-lime-y, a little bit grapefruit. There are a lot of breweries in D.C. Are you guys in competition, or is there camaraderie between you and other breweries? Well, there’s both. We’re obviously in competition to sell our beer, but we have a great relationship with all the other breweries. Everyone’s real friendly, and we borrow stuff. Three Stars came over and grabbed three bags of rye the other day because their shipment didn’t show up. It’s very communal and very cordial, and everybody’s great. But we’re definitely competitors. The way we see it is that craft beer is trying to take away market share from the big guys. I think people in D.C. are
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really into local things and they want to try local beers, so there’s plenty of room for multiple local beers. If you were to give someone else advice, somebody who’s sitting in their basement now reading this article and thinking ‘you know what? I can do this,’ what would you say to that person? Other than don’t. No, I think do it. That’s very encouraging. That was kind of my mindset when I finally pulled the trigger—let’s give it a go, let’s see. I would say do your homework because it’s a very complex business that’s becoming increasingly competitive. Make sure you understand the business and make sure you have a business plan—that’s a huge part of any business, but particularly the beer world. There’s more breweries opening every day. And number one, you have to have a good beer. No one wants to drink crappy beer. Outside of the launch of the new beer what else are you doing? Since it doesn’t sound like you’re busy enough. We’ve got Savor coming up, which is the premier industry and food event. For a massive event, it still feels pretty intimate because it’s not too overly crowded. It’s a lottery, so you put your name in and luckily we got picked, which is huge for us. As a brand-new brewery in our hometown, it’s going to be awesome to be a part of that showcase. So you’ve got that, any new beers that you are thinking about working on? Like a porter? That’s a question we get all the time. We had a really great Yelp review from a woman who came in the tasting room and said ‘Yeah, the beers were good, I just wish they had more. They only had three beers and they should have 12.’ Because we’re four months old. But if that’s the worst review you get, that’s pretty incredible. Yeah, we’ll take that. We are going to have a big anniversary party here at the brewery—I think on September 6. We’re working with a planning 96
company for that because we’re hoping to have like 1,000 people here and shut down the outside space in front of the building and have a band, sell a bunch of beer, cook a pig, maybe. Uh, yeah, please cook a pig. That’s pretty amazing when that happens. The guy we give our grain to is a pig farmer at Rocklands Farm out in Maryland. He’s been feeding our grain to hogs, and we’re going to get a hog from him that’s been fed our grains, and cook that pig and eat it here along with the beer that’s making his grains as well. That’s a really creepy circle of life going on there. Yeah, a little bit. Follow Aaron on Twitter @kickingcooking and visit him on the Web at kickingcooking.wordpress.com
Back To School
Written by Maya Brown Photographed by Tiffanni Reidy
If summer has to end, why not end it with shopping? Prepare everyone from your preschooler to your law student with these locally sourced back-to-school products. We guarantee you’ll love these more than your 8:30 class.
Back to School Cookies Sugar Dot Cookies Middletown, MD 97
Smart Toys
Human Anatomy Felt Set Cake in the Morn Wheaton, MD Reversible Crayon Tool Belt Apron Georgie Pie Washington D.C. Under Appreciated Animals Memory Card Deck MightyPigeon Baltimore Bunny, Caterpillar, and Sheep Wool Finger Puppets Babus Toys Kensington, MD 98
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Higher Education Pencil Cookies District Desserts Washington D.C. Wuthering Heights Book Earrings The Little Green Birdie Leesburg, VA iPad Case Quixotic Crafts Kensington, MD Lemon Ginger Hand Sanitizer Karmalades Washington D.C.
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Wake That Ass Up Emulsified Salt Scrub The Soap Seduction Mt. Rainier, MD Gee Whiskers Series: Nerd Notebook Fancy Seeing You Here Chevy Chase, MD Dear Coffee, I Love You Tank Top Me and My Tee Baltimore
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Purple Elephant Lunchbox Tabletop DC Dupont Circle Strawberry Lavender Jam Infused Spreads Baltimore
Uncured BisonHot Sticks Gunpowder Bison & Trading Co. Monkton, MD
Green Seaweed and Botanical Print Snack Sacks Elara Ophelia Baltimore 102
Pistachio Butter and Almond Butter Clinger’s Natural Salisbury, MD
Lunch Break Dipped and Original Mallow Crunchies The Mallow Bar Rosedale, MD
Mini Olive Baguette Happy Tart Bakery Del Ray, VA Bento Box Reusable Sandwich and Snack Bag Set The Green Haven Big Pool, MD
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Back to School Cookies Sugar Dot Cookies These tasty brown-butter sugar cookies with gorgeous royal icing designs taste as good as they look. They make a great backto-school treat for your favorite teacher.
Gee Whiskers Series: Nerd Notebook Fancy Seeing You Here Kitty. In. Glasses. If that’s not enough, this cute notebook is perfect for sketches, poetry writing, or the first draft of your memoir.
Human Anatomy Felt Set Cake in the Morn Too advanced for head, shoulders, knees, and toes? How about heart, bladder, humerus, and lungs? This handmade felt toy could also boost your high schooler’s anatomy and physiology grade.
Dear Coffee, I Love You Tank Top Me and My Tee Caffeine fiends: show your appreciation for your favorite study buddy with this graphic racerback tank top.
Under Appreciated Animals Memory Card Deck MightyPigeon A is for axolotl. B is for bandicoot. Give your kids an edge in biology class with this card deck of littleknown animals. You’ll enjoy learning about the new-to-you species, practicing ABCs, or playing a memory card game. Reversible Crayon Tool Belt Apron Georgie Pie Your budding artist/builder/junk collector will love this handmade, reversible toolbelt apron. With multiple-sized pockets, it will fit crayons, plastic wrenches, and rocks alike. Bunny, Caterpillar, and Sheep Wool Finger Puppets Babus Toys Stimulate creative, young minds with these wool finger puppets. Imagine the endless adventures of bunny, caterpillar, and sheep. Wake That Ass Up Emulsified Salt Scrub The Soap Seduction The peppermint and citrus essential oils in this luxurious salt scrub is guaranteed to awaken all of your body parts. 104
Wuthering Heights Book Earrings The Little Green Birdie Your favorite Bronte novel—now available as a fashion statement. iPad Case Quixotic Crafts Cushion your iPad with this colorful, undyed 100% merino wool felt case. With pockets for your phone and business cards, it’s a practical way to transport your work. Pencil Cookies District Desserts Celebrate the return to classes with edible school supplies, masterfully decorated with royal icing. Lemon Ginger Hand Sanitizer Karmalades Use this all natural hand sanitizer—with lemon and ginger essential oils—to keep you germ free and smelling great. Definitely a classroom essential. Purple Elephant Lunchbox Tabletop DC This roomy, insulated lunch box will fit all of your locally made lunch items.
Bento Box Reusable Sandwich and Snack Bag Set The Green Haven This cute, reusable sandwich and snack bag set is perfect for your little—or your adult—sushi lover. Dipped and Original Mallow Crunchies The Mallow Bar Your child will be the envy of the lunch table with these gourmet marshmallow crunch treats. With flavors ranging from original to chocolate dipped, lunch can be delicious everyday. Mini Olive Baguette Happy Tart Bakery Enjoy this delicious, can’t-believeit’s-gluten-free olive baguette from the Happy Tart Bakery. Pistachio Butter and Almond Butter Clinger’s Natural Rich, creamy, dry-roasted pistachio and almond nut butters with no additives whatsoever. Find multiple varieties of nut butters (including Old Bay) exclusively at farmers markets and independent grocers.
Uncured BisonHot Sticks Gunpowder Bison & Trading Co. Ninety-minute lectures require protein. These spicy bison sticks will keep you awake —and full— during class. Strawberry Lavender Jam Infused Spreads Fresh picked strawberries. Fragrant lavender fields. This chunky jam tastes like summer. You’ll need at least 10 jars to last throughout the year.
Green Seaweed and Botanical Print Snack Sacks Elara Ophelia Who says snack bags have to be boring? These gorgeous, botanical print snack bags are eco-friendly, practical, and stylish.
Embellished Junk Chucks From Mi To You A new school year requires new kicks. These adorable, embellished chucks are customized to order. For your sparkle-obsessed princess or your creative adventurer, the possibilities are endless. Follow Maya on Instagram @emawhya.
Embellished Junk Chucks From Mi To You Camp Springs, MD 105
Oliver the Bulldog lives with Angelina and Ronnie in North Bethesda, MD.
Birdie and Miso live with Cherie in the Woodley Park neighborhood of Washington D.C.
in live with Ashley Owen and Lola . Washington D.C
Say Hello to . . .
our Non Human Neighbors We at DomiCile love getting to know our neighbors—great and small. Nez Blanca lives with Mary and Tom in Falls Church, VA.
Want to see your furry (or scaly or feathered) neighbors featured here? Send your pictures to submissions@domicilemag.com. Friends, Loki and Roxy, live in the Essex neighborhood of Baltimore with Kimberly and Lester and Melissa and Reagan (respectively).
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T h e B oy/ G i r l N ex t D o o r
Mt. Airy Arts Alliance Written by Kelly Alfaro Photgraphy courtesy of Mt. Airy Arts Alliance The first time Terri King organized a Mt. Airy Arts Alliance meeting, her mind raced. “What did I get myself into?” she thought. “I’m an artist. I don’t have experience running anything. I’m not organized. I’m not a leader. I’m too shy. What if nobody shows up? What if I fail?” In December 2012, Terri, founder and president/ director, mentioned the idea of an art alliance to Mayor Pat Rockinberg. She always thought the Town of Mount Airy, which spans across four Maryland counties—Carroll, Frederick, Howard, and Montgomery—needed a place for the arts. Not only would an art venue draw people together who would otherwise not be engaged in social activities, but it would also be a source that would connect the community of artists and art enthusiasts. People could learn from other artists and increase their social network while providing publicity and a source of income for the town.
After voicing her opinion to the mayor, King organized a meeting to see if the town’s residents were interested. The first meeting took place in February 2013 and many artists and art enthusiasts attended. The focus was on artists in the community, spanning different types, such as, art, music, dance, pottery, and photography. There was an overwhelming amount of support and urge to establish an art presence, so Terri called for volunteers who would serve on the executive board and carry out their mission: to provide artistic opportunities in the Town of Mount Airy, including exhibiting, performing, and viewing art, to expand the knowledge of art, and to encourage exchanging ideas between artists. I had recently moved into the Town of Mount Airy when I read about the first meeting to begin the Arts Alliance in the local newspaper. I immediately contacted Terri to let her know that I would love to be involved in carrying out this endeavor by offering my graphic design and photography background. Now I serve as the secretary and web designer—I keep the meeting minutes, and I created and maintain the website. 107
The Arts Alliance introduced themselves to the town at the annual Chili Cook-Off in April 2013 by staging an art exhibit that had music, an open to the public art exhibit, and art demonstrations given by members of the alliance. In its first year, the Arts Alliance hosted four exhibits, including the now annual November and December exhibit and concert series. The December concert featured Christmas music by various musicians to go along with the town’s Main Street Christmas event. Several artists sold their artwork, and concerts from Arts Alliance musicians had outstanding attendance. In 2014, the Arts Alliance will put on monthly Third Thursday musical performances at the local downtown Mount Airy venues to support the Mount Airy Main Street Association. The alliance will also hold quarterly open-mic nights, concerts, and movie nights. Some of the movies planned include the musical Singing in the Rain, suspense film Rear Window, kid-friendly Despicable Me, and some popular classics from the eighties. The alliance will host four art exhibits, trips to museums and studios, and workshops and demonstrations, like the monthly Inspiration Destination event where artists bring in their own supplies and wine, and the alliance provides a still life or live model to draw, paint, photograph, or sculpt. Since joining the Arts Alliance, I have formed new friendships that have encouraged and inspired me to keep practicing my art and explore new areas of art.
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I have witnessed connections being made between artists and town members, which is rewarding. It is nice to know that my little part is helping to make this happen. By bringing the arts to downtown Mount Airy, the Mt. Airy Arts Alliance hopes to build an environment that will encourage creativity to flourish in all areas. The alliance is putting on its summer art exhibit, “Sweet Sweet Summertime,� which is open to the public. A free mini concert series will coincide with the exhibit. Follow the Mt. Airy Arts Alliance on Facebook and visit their website at mtairyartsalliance.org for a schedule of their upcoming events.
Your Ad Here DomiCile is currently accepting advertising for our 2014 Fall Issue For advertising information visit domicilemag.com/advertising
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What are your plans for fall? Are you looking for a creative outlet? Do you have skills you aren’t putting to good use? Do you love learning about where you live and meeting locals? Join our team and put that local passion to good use! Send an email to wearelocal@domicilemag.com. 110