In The News




Why Joining the Urban Agriculture Movement Will Make You Healthier Common Good City Farm Executive Director Rachael Callahan explains how the organization’s half-acre farm produces over 5,000 lbs of harvested produce to low-income families annually, while serving as a “safe place where people can interact.” – U.S. News & World Report

For Pita’s Sake, Leave the Food Trucks Alone – Ché Ruddell-Tabisola, co-owner of BBQ Bus, discusses owning a food truck in the wake of sweeping regulatory changes for food trucks nationwide. – The Wall Street Journal 

An Introduction on D.C.’s Burgeoning Prepared Foods Scene – Baba’s Pickles and ‘Chups make DCist’s guide for “locally-made items to look for during your next trip to the market.” – DCist



Forq Food Lab will Give Maine Food Producers a Place to Create – Forq Food Lab, a Portland-based “food hub,” cites Union Kitchen as an “ideal model” for providing business owners with the tools needed to get their products from the kitchen and onto store shelves. – Portland Press Herald


In The News

Union Kitchen Grocery Stocks Up – Roll Call‘s “Heard on the Hill” makes a visit to Union Kitchen Grocery, and notes that a “cursory exploration of the neighborhood establishment revealed goodies galore” – highlighting said “goodies” from dozens of members including Black Pug Smokehouse, District Cheese, Spoil Me Rotten Dog Biscuit Co., and Undone Chocolate. – Roll Call 

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Sweet Success – In a profile of Haley Raphael of Pops by Haley, Washington Jewish Week discusses how Raphael’s “one-woman show” has quickly grown in the last year, with Pops by Haley becoming one of the District’s most popular desserts. – Washington Jewish Week

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Goods Across Fathers Day Gift Guide – Left your Father’s Day shopping to the last minute? Goods Across comes to the rescue with a collection of “Made In America” gifts that are perfect for Pop, including Langdon Wood’s Whiskey Barrel Aged Maple Syrup. – Goods Across


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Science Club is launching a new local-friendly menu – 19th Street Dupont Bar Science Club is revamping its bar menu, with a heavy focus on local selections. The new menu, developed by Dirty South Deli‘s Jacob Hunter, features dishes like Blistered Shishito Peppers and Mexican Street Corn. – Rural City DC



In the News

Timber Pizza - Restaurant

Timber Pizza Co. to Open a Pizzeria in Petworth – PoPville and The WaPo Express break the news that our resident wood-burning, oven-toting food truck (a 1967 baby blue Chevy pickup truck, that is) will be setting up a brick-and-mortar shop in Petworth by year’s end; with plans to eventually serve alcohol in the 1,050 sq. ft. restaurant, which will feature a “clean look that evokes summer in Vermont.” Congratulations, Andrew and Chris! – The Washington Post Express, PoPville


From Colonial to Cocktail: Shrubs Make a Culinary Comeback – “Not familiar with shrubs? It’s time to become familiar,” encourages WTOP, calling Charlie Element Shrub‘s vinegar-fruit syrups a unique “balance of sweet and tangy,” that are not only great for cocktails and mocktails, but work wonderfully as a salad dressing, for deglazing meat, or even adding a kick of flavor to ice cream. – WTOP

Turning Veggies from Sidekick to Star: Talking Tacos with Chaia DC – How do vegetable tacos have the power to build a better food system? The Chaia team discusses the importance of seasonal ingredients, D.C.’s local food economy, and what it means to be “farm-to-taco.” – Food Tank

MarionBerry Ice Cream—Could Hizzflavor Be DC’s Next Signature Dish? – Naming Ice Cream Jubilee‘s new MarionBarry flavor “the sweetest part of his legacy,” the Washingtonian’s Bites Blog chronicles Victoria Lai’s process for making the marionberry and graham cracker flavor, named after the late D.C. Mayor. – Washingtonian

Most Popular Coffeehouse in the District? – “Line out the door at Compass Coffee last weekend – Rose’s Luxury of coffee?” – PoPville



Lounge Space

Shane Bonner cemented his vision to launch a food incubator in Dublin, Ireland during a State Department-sponsored visit from Union Kitchen founders Jonas Singer and Cullen Gilchrist. 14 months later, Newmarket Kitchen spurs food producers in Dublin to scale their businesses in a 4,000 square foot facility in Bray, County Wicklow.

Bonner founded Newmarket Kitchen to provide efficient and well managed production space to food businesses, as well as the business services necessary for growth and success. His research on food incubators led him to the work of Union Kitchen in Washington, D.C. There he found a model for his venture.

After meeting Jonas and Cullen in Dublin, Shane set out to see Union Kitchen for himself. During an on-site visit to Union Kitchen, Shane learned about systems and strategies for managing the facility, ensuring food safety standards, bolstering growing businesses, and working closely with a wide range of entrepreneurs. With continued guidance from the team in D.C., Bonner secured a site, researched and rewrote select food laws to support the incubator model, and developed systems to support Members at each stage of the entrepreneurial process.

In April 2015, Shane opened Newmarket Kitchen, which is now home to Simply Nutrition, Priya’s Cuisine and Goodness Gracious Wholesome Foods, with capacity to scale to 20 active Members.





50+ New And Noteworthy Dining Options – This month’s edition of DC Cool, a publication from Destination DC,, and the District’s tourism board, featured a staggering thirteen Union Kitchen members and alumni members in an article highlighting the best new food and beverages that the District has to offer.  – DC Cool

DC Vegan Waterhole

DC Vegan Announces Partnership with The Waterhole – DC Vegan announced their new partnership with The Waterhole, a coffee and juice bar in Mt. Rainier, MD. This month, the DC Vegan team will be providing menu items like Gazpacho Soleil, Raw Veggie Wraps, and Raw Bliss Bites at the health-focused cafe. – The Waterhole Community

Food Incubator to Add Contract Manufacturing to its PortfolioWashington Business Journal and Eater DC discuss how the new service will enable both full-time and associate members to outsource production processes. – Washington Business Journal, Eater DC