A man wanted in a shooting in Chinatown last month has been caught on video, according to authorities.
The assault occurred on the 600 block of H Street NW about 2:45 a.m. Thursday, Nov. 10.
Video police distributed today in connection with the crime shows a man with a bandana walking on a sidewalk. It wasn’t immediately clear what role he may have played in the shooting.
The armed robbery occurred on the 2900 block of Georgia Avenue NW about 3:30 a.m. Thursday.
The victim was walking about a block north of the Howard University campus when three masked men came up to him, according to authorities. One of the men then ordered the victim to hand over his belongings, but he declined.
A pop-up pie shop has landed in Union Market.
Dangerously Delicious Pies is selling its savory and sweet pies and quiche in the food hall until the end of December, the business announced on social media yesterday.
— Dangerous Pies DC (@dangerouspiesDC) November 1, 2016
The shop will open every day except Monday during its stint in Union Market.
In addition to its location in the food hall, Dangerously Delicious Pies has outposts in Chinatown, Baltimore and on the H Street corridor.
Photo via Facebook/Dangerously Delicious Pies
The crime happened on the 1400 block of Irving Street NW about 11 p.m. Monday.
The victim was walking near the DC USA retail development when he passed about 10 people, including the person with the mask, according to authorities. One of the individuals then punched the victim in his face, and the rest of them knocked him to the ground.
The fatal collision happened near the intersection of New York Ave. and 4th St. NE just after midnight, according to D.C. Police.
The driver of the truck was headed west on New York Avenue when they hit someone in the road, police said. The person who was hit by the truck, a man, died at the scene.
The U-Haul driver remained on the scene, according to police.
Authorities have not yet identified the man who was struck and killed.
More information from MPD:
A black photographer in D.C. has trained his lens on African American men and boys in a new Union Market mural with a social justice focus.
Artist Bryon Summers unveiled his “We Love You” photography exhibit on the 6th Street NE wall on the outside of the building earlier this week, according to a spokeswoman for the market.
The mural includes portraits of several black males as part of a multi-media campaign by Summers to capture the images of more than 1,000 African American boys and men.
“The We Love You Project shares portraits of black boys and men, showing each other and the world that we are not worthless,” Summers said in a statement. “We are someone’s son, brother, cousin, uncle, husband, or father; we are loved.”
Summers will have free portrait sessions for the project at Union Market’s Dock5 on Saturday from 10 a.m. to 5 p.m.
The mural is slated to stay up until Sunday.
Photo courtesy of Union Market
A local cold-pressed juice company is set to sell its juice bottles, smoothies, wheatgrass shots and acai bowls at Union Market in the coming days.
South Block Juice Co., which has locations in D.C. and Northern Virginia, is slated to open a stand in the food emporium at 1309 5th St. NE Tuesday, founder and CEO Amir Mostafavi said.
“We are excited to open in Union Market,” he said in an email. “We decided to open there because we love the vibe there.”
The Union Market location will have a “best of” South Block menu, Mostafavi said.
Tony Goodman, an ANC 6C commissioner who represents NoMa and Near Northeast, last week tweeted a photo of the outpost’s offerings:
— Tony T Goodman (@TonyTGoodman) September 2, 2016
Since its first location opened on George Washington University’s campus in 2004, South Block has brought its drinks to seven D.C.-area locations, including Glens Garden Market in Dupont Circle. The company also has a “micro juicery” in Arlington, where it makes and bottles its cold-pressed fruit and vegetable drinks.
Photo via Facebook/South Block
To celebrate the release of “Star Trek Beyond” and the science fiction franchise’s 50th anniversary, the Angelika Pop-Up movie house at 550 Penn St. NE is scheduled to hold a free “SciFi convention” Sunday from 1-8 p.m., event organizer Elyse Roland said in an email.
“We’ve got Sci Fi fever,” the theater said on its Facebook event page.
In addition to screenings of the flick, Angelika is slated to have Fantom Comics, Riverby Books and Intervention 7 on hand with toys, comic books and clothes geared toward science fiction fans. The theater also will sell hot dogs, nachos and other food.
“There’s no better way to catch Star Trek Beyond for your second or . . . third time,” Roland said.
Photo via Flickr/Ezra S F
— The Shaw Bijou (@TheShawBijou) March 22, 2016
Diners interested in getting a taste of the wagyu beef aging in the soon-to-open Shaw Bijou can get it in cheesesteak-form later this week.
Chef Kwame Onwuachi is set to serve wagyu cheesesteak sandwiches, chicken wings and waffle fries as part of his “Philly Wing Fry” at Union Market (1309 5th St. NE) this Friday, Saturday and Sunday.
Last month, Glen’s Garden Market in Shaw added Republic Kolache to its vendor list, meaning patrons can pick up the Texan treats at 1924 8th St. NW each weekend.
According to Republic Kolache co-founder Chris Svetlik, Glen’s carries the company’s cream cheese and pecan and spiced apple flavors between 9 a.m. and 2 p.m. on Sundays.
Kolaches will also soon be found in Union Market (1309 5th St. NE), according to Washington City Paper. Republic Kolache will sell pastries at the market between Feb. 13 and early March — and possibly even longer — the City Paper learned.
The pastries are also currently sold at American Ice Company (917 V St. NW) on Saturdays.
Photo via Instagram / Glen’s Garden Market
They’re tiny, they’re nutritious, they’re tasty, they’re microgreens.
And Maryna Higgins, the urban farmer and Dupont resident behind D.C.-based growing company Underground Greens, seeks to put more of the small salad shoots on your plate.
Higgins grows and harvests the sprouts inside a small space near Union Market, then delivers them by bike to local stores and restaurants such as Jrink, B Too, Press Juice Bar and Glen’s Garden Market.
“Most people probably see them in salads,” Higgins said. “Chefs use them as a garnish. … It’s like a new superfood.”
To grow the sprouts, Higgins spreads seeds on hemp mats placed under sunlamps. The mats are hooked up to a hydroponic watering system, which circulates fresh water to keep the plants hydrated. The sprouts mature on four-tiered shelves, and are ready for harvest after about eight to fourteen days.
The entire process, Higgins said, is designed to be as eco-friendly and energy-saving as possible.
Higgins hopes to fill her space near Union Market with trays by the end of the year. Once she fills her 900 square foot space, she said she’ll look for something a little larger. But her aim isn’t necessarily to distribute as many greens as far and wide as she can.
“When I go to Whole Foods and pick up a bunch of mint that comes from Peru, it just hurts,” Higgins said “My goal is not to expand into shipping, but [to be] local, cut down on carbon emissions and cut down on the time food travels. … being local is one of the advantages that I have.”
Still, the microgreen grower said it would be nice to expand a little.
“Microgreens is a volume business,” Higgins said. “It’s almost a catch-22. You need a bigger space for the volume, but you need a volume to invest in the bigger space.”
Higgins said she’d also like to start growing other leafy vegetables such as lettuce and herbs.
“It’s going to be hard, but I do enjoy it,” she said about the future of her company. “It’s fun. It puts me in a lot of situations where I’m very uncomfortable. You learn a lot about this community.”
Microgreen photos courtesy of Maryna Higgins
(Updated at 4:07 p.m. on Friday) U Street residents mourning the loss of Lettie Gooch will be able to get their fix soon enough.
Though the boutique announced last month it would close its location at 1517 U St. NW, Lettie Gooch owner Theresa Watts told Borderstan today she plans to host a weekend pop-up store in Union Market (1270 5th St. NE) starting this week.
Shoppers will be able to peruse the boutique’s fall selection at the pop-up per usual in the 500-square-foot space. Although the smaller store might not a permanent solution, Watts said that she’s still working out details for the boutique’s next step.
Image via Facebook.com/LettieGooch
From Mathew Harkins. Email him at mharkins[AT]borderstan.com.
Depending on where you come from, weekend mornings are often all about going to brunch or going to church. Whether it’s locational or cultural, we each have our particular and fond memories of how those mornings played out.
Well now, one of our newest favorite institutions here in DC, Union Market, has found a way to blend the two (sort of). Starting this Saturday, Union Market will begin hosting a Gospel Brunch on the first Saturday of every month at 12:30 pm.
Some of the vendors that will be offering brunch include Buffalo & Bergen, Peregrine Espresso, Neopol’s Smokery and Border Springs Farm. The gospel choir comes from the Israel Baptist Church, an even older institution that has been a part of the community for over 20 years. This Saturday, June 1, the Youth Choir from the church will be putting on a performance for those in attendance.
A Refresher on Union Market
Union Market first opened back in September 2012 and is located in northeast DC, on Neal Place NE between 5th and 6th Street. It is in operation five days a week (Wednesday through Sunday) and is home to artisans and vendors selling things from espresso and soup to oysters, cheese, spices and much more. Union Market is even one of the main reasons that DC was listed by the New York Times as one of the 46 places around the world that are worth visiting in 2013.
The addition of the Gospel Brunch is just one more reason that Union Market, and DC as a whole, has become a more exciting place to be. So come this weekend, you’ll no longer need to feel torn between whether you should go for that great brunch or head to church to hear the choir — it’s now all been put together for you.
This January, Union Market is welcoming a new vendor to its expansive 5th Street NE space. Cordial, opening January 2013, will sell hand-selected beers and wines from vineyards, craft breweries and small producers.
In a video interview, Cordial President and owner Eric Rohleder says he chose to bring his business to Union Market because of the market’s energy.
“I think (the market’s) real commitment to independent artisanal suppliers and producers on a culinary level, really resonates with what we are trying to do at Cordial Fine Wine & Spirits,” Rohleder said in the interview.
In addition to providing patrons with a selection of libations, Cordial will also offer party planning services for clients interested in hosting cocktail parties and other events at work, at home or in the company’s space.
Cordial’s website says the store will open in January of 2013, but does not specify a date.
Union Market is located at 1309 5th Street NE and is open Wednesday through Friday from 11 am until 8 pm, and Saturday and Sunday from 8 am until 8 pm.
Here at “Borderstan People,” we like to profile local movers and shakers who are spicing up the neighborhood in a variety of ways. Recently, we caught up with Jessica Zetzman, general manager at Border Springs Farm’s new spot at Union Market.
Luckily for us, we had a chance to catch up with Zetzman in between her busy hours at Union Market to discuss her interesting foodie job and the details of her day-to-day life!
Borderstan: Can you tell us a little bit about Border Springs Farm? What is Border Springs Farm and what products does it offer at Union Market?
Zetzman: Border Springs Farm is a sheep farm in Patrick Springs, Virginia. All of our products are all natural, grass fed, pasture raised and animal welfare approved. Border Springs Farm is really a passion project of Craig Rogers, the owner and Shepherd, who is committed to all-natural farming, animal husbandry and advocacy surrounding small farmers. He’s been in the business for 10 years, selling directly to chefs and working with them to refine his lamb and ensure only the best and most flavorful product.
Borderstan: When did Border Springs Farm move to Union Market? Did it have a previous location?
Zetzman: Up until this shop at Union Market, Border Springs Farm only had a presence in DC through the chefs that we sold to. The shop at Union Market is our first shop where we are making our raw products available to the public. We are also providing cooked options for people to eat in the market and our menu is always growing and changing. Be sure to stop by for our lamb sausage sandwich, ever popular all-lamb gyro and our great lamb pot-pies.
Borderstan: Did Border Springs Farm have any other retail location prior to its Union Market booth?
Zetzman: Up until this point, Border Springs Farm has only sold directly to chefs and in one small farmers market near the farm. We are excited to have an outlet to bring our lamb to a wider audience.
Borderstan: What are customers liking most so far about Border Springs Farm?
Zetzman: People at the market are loving our lamb sausage. We offer seven flavors of all-lamb sausage (Simple Sausage, Mediterranean, Rosemary, Merguez, Chorizo, Loukaniko and a lamb Frankfurter). They are delicious, and many people appreciate that they have finally found a great alternative to pork sausages! I’ve heard many people express their excitement over finding a purveyor of fresh and high-end lamb products. I think it’s certainly a favorite of people, but lamb is so hard to find in the city, and certainly lamb of such quality. I’ve heard several people say that they have had bad experiences in the past with lamb, but that after tasting the lamb from Border Springs, they can really taste the difference. I think a lot of people in the past have been fooled by mutton or commercially produced lamb that lacks the same complexity and flavor of farm-fresh lamb.
Borderstan: Tell us a little bit about how you got to Border Springs Farm? When did you hear about the business? What made you decide to quit your previous job to join the team? And where do you see the company headed in the future?
Zetzman: I was actually a vegetarian for 10 years before I recently (within the past two years) started eating local, all natural and sustainable farm raised or wild meat. My reason for being a vegetarian for so many years was because I didn’t agree with the large scale agricultural processes that produced almost all of the meat we see today in super markets. When I moved to DC I started to meet farmers that were raising animals and doing things in a way that I agreed with, and I decided to start eating meat from these sources in order to show my support as opposed to just abstaining entirely. I met Craig by accident when Union Market first opened and I was volunteering at the DC Scoops event.
He was there for the opening and was short staffed, so I helped him out instead of working at the ice cream competition outside. The rest, as they say, was history. I started working for him on the weekends at the market while still doing my full time job, but the more I got to know him and learn about his passion for changing the norms of our food system, the more intrigued I became. I come from a family of entrepreneurs, so I guess you could say that it is in my blood, but when Craig approached me about helping him start up and run the shop, I decided it was time to make a jump and become part of the small but growing all-natural lamb industry.
Borderstan: Any special events/promotions coming up soon?
Zetzman: We actually just had a couple of great events for the grand opening weekend at Union Market. We held, in conjunction with the American Lamb Board, a Blogger Burger Bash where four area food bloggers (including two Borderstan contributors, Kim Vu of DCWrappedDates and Leatitia of French Twist) received three pounds of ground Border Springs lamb and $20 to shop in the market to create their best lamb burger. The grand prize was awarded by five celebrity judges including: Chef John Critchley, Chef Nick Stefanelli, Chef Dylan Fultineer, Nycci Nellis and David Nellis. Several Union Market patrons gave a people’s choice award to Borderstan contributer Leatitia Brock.
Border Springs Farms is open Monday to Friday, 11 am to 8 pm, Saturday 8 am to 8 pm and Sunday 8 am to 5 pm.