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Appetite’s April issue plots the trail from farm to fork, charting a course for sustainable local produce. We profile exciting urban farming initiatives, resident green thumbs growing vegetables in their own homes, and even local oyster and crab farms. Recipes abound: try your hand at whipping up modern bistro bites or pies and tarts. Read all about creating your own rum infusions at home, too, with startlingly original tips and ideas (ever heard of bakwa rum?). Finally, take a trip to the eternal city of Rome for the lowdown on ancient ruins, classic pastas, and a dash of Old World elegance.

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