Maybe you just met your perfect someone, or perhaps you’ve been happily married for a couple decades already. Whatever the case may be, there is no reason not to show how much you appreciate your significant other this year with a fantastic gift. Rather than picking up a gift card at the grocery store, you can still be romantic without spending an arm and a leg. Candy isn’t the healthiest option, and flowers die in no time. From the best CBD Gummies to romantic getaways, you just have to know the top gift ideas for Baltimore’s lovers on Valentine’s Day.

CBD Edibles

When it comes to gift giving, men and women can’t go wrong with CBD oil. After all, there is an enormous selection of colorful CBD Gummies, including bears, rings, worms, cherries, and more to choose from. Delicious CBD treats are available in various sizes and strength, including vegan CBD Gummies and sugar-free options. You can even purchase a festive Valentine’s Day Gift Box that includes CBD bath bomb, soap, and massage oil, along with delicious edibles. The colorful CBD products help people manage physical and mental stress so you and your loved one can kick back and relax. The delectable CBD items are also completely legal throughout the United States, as the top gummies are made from hemp, rather than marijuana. So go right ahead, you and your special someone can put your minds and bodies at ease this Valentine’s Day with high-quality CBD Gummies for sale.

Go On a Romantic Vacation

Considering how much the pandemic has been affecting our lives this year, couples may not be in a hurry to board a plane and travel to a faraway land. However, there’s no reason that a couple can’t take a weekend getaway to a fancy hotel downtown. Then you can spend your days shopping or relaxing in the spa. Enjoy an intimate couple’s massage and spend time in the bubble bath. Your nights can then be spent curled up, sipping wine in bed as you two enjoy a romantic flick.

Try a New Adventure

How much fun would it be for you and your better half to learn to square-dance or take a surfing class together? It’s not even particularly important how you spend your time together, as long as you can put down your smartphones and focus on one another. Get outside and enjoy a lengthy nature walk and camp out under the stars. What better way could there be to keep the spark alive in your relationship than experiencing new and exciting thrills together?

Enjoy Your Special Someone’s Company

You and your significant other don’t want to go on a trip or try some new escapade on Valentine’s Day. In fact, relishing in a little alone time can be marvelous. When is the last time you spent the day in bed with your significant other, as if you were John and Yoko? Don’t bother getting out of your PJs and order Chinese food for dinner. That way, you never have to worry about social distancing or overspending. Try out some of our special Just CBD cream and treat your partner to a Valentine’s Day message.

Use coupon code Heart25 for 25% off until February 14, 2021

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We’re almost one month into 2020 and it already feels lighter and brighter. Of course, we all still have our rainy days, but it seems the collective energy is elevated. It helps that there seems to be a spotlight on bringing “wellness” to all areas of life, including our homes, work, workouts, and our plates. Locally, shops and restaurants are starting the year out strong by tapping into these philosophies. Here, we break down four food and drink trends to look out for in 2020 and where to make the most of them around town.

Eco-Friendly Foods

As more information becomes available, restauranteurs and consumers alike are looking for more environmentally-friendly ways to enjoy their favorite things.

“We want people to feel curious about how to eat more sustainably, not intimidated,” says Helena del Pesco, owner of eco-conscious eatery Larder in Old Goucher. “It can feel hard to change habits, even when we know it’s the right thing to do.”

Recently, Baltimore City has made efforts by banning styrofoam and plastic-bags at retail locations, but the team at Larder is taking it a step further by working with the collectors at Compost Cab to keep their operation almost completely compostable. According to the United Nations Food and Agriculture Organization, if food waste were a country, it would be the third-largest greenhouse gas emitter, generating the emissions of more than 37 million passenger vehicles.

Larder’s kitchen scraps, to-go containers, napkins, and utensils are composted at Real Food Farm and processed into soil that can be used to fertilize community gardens and parks.

“Yes it’s an added expense, but ultimately it benefits all of us as opposed to creating a burden for future generations,” Del Pesco says. “I grew up learning the three r’s: Reduce, Reuse, and Recycle. Recycling has proven to be problematic…but composting, if done right, can actually turn our waste into a resource.”

Climate conscious locations across the area are also including more local, seasonal ingredients to cut down on the carbon emissions that come with food transport. Cunningham’s in Towson (whose restaurant is currently under renovation, but downstairs cafe is open for business), cuts out the middle man by sourcing most of its produce and meats from its own farm, located just minutes down the road in Cockeysville. With traditional, sustainable farming methods and organic feed, Cunningham’s farmers work to cultivate items that lessen the restaurant’s carbon footprint.

Seafood fans also know sister spots True Chesapeake Oyster Co. and The Local Oyster as other examples of regional sourcing. The True Chesapeake oyster farm, located in St. Jerome Creek in Southern Maryland, provides not only delicious, meaty mollusks, but a critical habitat for the surrounding ecosystem. Plus, they help clean up the Bay. According to the National Aquarium, a single oyster can filter up to 50 gallons of water in one day.

Mighty Mocktails

We noted the rise of non-alcoholic cocktails last year, and 2020 is proving to be even more accessible to the sober-curious: “We have certainly seen an increase in guest requests for interesting mocktails,” says Rye Street Tavern beverage manager Scott Kollig. “We have a growing collection of recipes behind the bar that our team has created in the moment.”

With mocktails, diners can enjoy all the things that come with social outings without the added baggage. This includes wellness effects across the board—from immediate issues like weight gain, loss of sleep, and hangover pains to long-term health problems like risks of heart disease, high blood pressure, cancer, and alcoholism. Hotel Revival just launched a “Zero Proof and Zero Judgement” menu to create a safe, fun space where guests can enjoy themselves, regardless of their drinking preference. A study published in 2018 shared modest health benefits that a group of adults experienced when they stopped drinking, even for just one month.

And it’s not just your traditional Shirley Temples and fancy lemonades. Bartenders are stepping up their game, creating decadent, inspired creations. La Food Marketa has more than eight slushies and mocktails that incorporate ingredients such as blood orange, acai, dulce creama, and muddled basil. Woodbery Kitchen uses watermelon honey, lemon balm verjus, hibiscus tea, and egg whites.

“We have a few ‘pocket’ mocktails that we utilize as good go-to drinks, but we often simply ask guests what flavors they enjoy or don’t enjoy and will build something bespoke for them,” Kollig adds. “We have various syrups that are non-alcoholic that we can use to elevate the typical citrus flavors, but by far the biggest advantage we have is using Fee Brothers Bitters. Most bitters are alcohol-based, but Fee Brothers are glycerol-based in flavors like plum, cherry, black walnut, and even celery.” Check out a few of our favorite recent mocktails here.

Functional Beverages

After the passage of the farm bill that legalized hemp across the country, we’ve seen CBD start popping up everywhere. CBD, short for cannabidiol, is a non-psychoactive compound extracted from hemp plants. It provides relaxing and sedative effects and it is commonly used to address a variety of symptoms including anxiety, insomnia, inflammation, chronic pain, and depression.

According to the World Health Organization, CBD exhibits “no effects indicative of any abuse or dependence potential.” In Hampden, Artifact Coffee and Vent Coffee Roasters have CBD on their menus as an add-on for hot and cold beverages.

Although you may be hearing more about CBD, it’s not the only drink infusion making a splash on Baltimore menus. At Plantbar’s locations in Brewer’s Hill and Towson, they’ve added collagen to their lengthy list of wellness add-ons that also includes chlorella, oregano oil, turmeric, and spirulina.

“Collagen is a major building block of skin, bones, muscles, tendons, and ligaments,” says Plantbar owner Daniela Troia. “We use it in our upgraded coffees—basically a kicked up bulletproof coffee—and it can be added to smoothies.”

A recent report shows that collagen supplements can increase skin elasticity and hydration. It can also help support joint and bone health, protect lean muscle, and build healthier hair and nails.

If you need an energy boost, Baltimore-based brewery Wild Kombucha has expanded on their offerings to include Icaro Yerba Maté blends. While kombucha has been adding natural probiotics to diets in recent years, the yerba maté extract blended into these new organic green tea beverages is a popular caffeine pick-me-up traditionally used in South America.

Plants, Plants, and More Plants

Plant-based items were also a top highlight in 2019 and continue with increased intensity. Vegetarian and vegan options are flooding the city and new blends are helping flexitarians take steps toward more plants, without making the full switch.

With this in mind, many Baltimore locations are expanding their veggie options, but keeping some of the meatier flavors and textures. At the newly opened Annoula’s Kitchen inside Cross Street Market, diners can grab an open-faced Chickpea Melt on sourdough. North Avenue Market provides meat-like flavors without meat in their rotating specials, like the current Broccoli over Mushroom Duxelle. At Snake Hill in Canton, you can taste a variety of homemade sausages, including three non-meat options like the Smoked Apple Sage made with golden potatoes, as well as an Italian made with eggplant and fennel.

Baltimore is on-trend with leading chefs across the country who are looking to add healthier, planet-friendly options like these. The James Beard Foundation has even created The Blended Burger Project, a movement that encourages chefs to blend at least 25 percent mushrooms into burgers. Tying back to sustainability, this switch could reduce agricultural production-related greenhouse gas emissions and irrigation water demand. Plus, it could reduce global agricultural land demand by more than 14,000 square miles, an area larger than our state of Maryland.

While most people start off their year thinking about meal preps and workout plans, we’re asking an entirely different question: What’s on tap in the drink world for 2019? We asked some local experts—brewers, distillers, bartenders, and wine makers—to conjure their best ESP skills and predict what drink styles we’ll be seeing more of in the year to come.

IPAs are Here to Stay
Brewers are still waiting for lagers to have their big day in the sun, but consumers will continue to want their beer hop-heavy. “Juicy, hazy, New England-style, brut, and sour will all continue to be applied to IPA, IPA, IPA,” says Union Craft Brewing co-owner Jon Zerivitz. However, some of the novelty of the milkshake-style IPAs might wear off and you’ll see brewers playing less with lactose than they did in 2018, according to Hop Culture. While Wet City owners PJ and Josh Sullivan say they are hearing “chatter” regarding lager beers, they echo the IPA growth prediction. “The popularity of Hazy IPAs is still going strong,” PJ says. “And we don’t see any end in sight.”
Where to try now: So many options! Change Order at Union; Lil Woozy at Wet City; Nobo at Monument City; Astrodon at Peabody Heights.

CBD, THC, OMG
It’s easy to find CBD—a cannabis compound that is not psychoactive like THC—in oils, juices, and sparkling water around town. But expect it to slip into more and more cocktails this coming year. Some bars will give you off-menu options and the bartenders at Gunther & Co. even mixed up some for a dispensary event last fall. This week, Frederick-based Flying Dog Brewery announced that it’s releasing Hop Chronic, a non-alcoholic IPA infused with therapeutic cannabinoids available at dispensaries throughout Maryland. (Release of the product is subject to regulatory and legal approvals.) “We see a lot of interest in cannabis from the craft beer community,” says Ben Savage, CMO of Flying Dog, which is partnering with Green Leaf Medical Cannabis on the product. “There are definitely similarities between the natural flavor profiles we extract from hops and the terpenes and found in cannabis.”
Where to try now: CBD oils are available at MOM’s Organic Market and area dispensaries to try out your cocktail-making skills at home.

Blurring of Categories
It’s no secret that the craft beverage market has become a really crowded space, so brands are looking to diversify and break out in any way they can. Looking at the year ahead, many breweries, wineries, cideries, and distilleries will be collaborating to come up with sub-genres to potentially attract a new customer base. “At our bar, we’ve seen kettle sours bring wine drinkers and people that don’t normally drink beer into the craft beer scene,” PJ of Wet City says. Lyon Distilling in St. Michael’s and Jailbreak Brewing in Laurel just collaborated on a “beerskey,” or a beer distilled into a whiskey, and Old Westminster Winery (OWW) is seeing great success by mixing it up. “Some of our most popular products are the wine and cider hybrids,” says Drew Baker, co-owner of OWW. “Producers—whether you’re making beer, wine, or spirits—are looking to fill that space in between.”
Where to try now: Pip & Berry from OWW at Grand Cru; Cherry Berliner Cider at Union Craft.

Non-Alcoholic Cocktails
Yes, this is a thing! Dry January participants can rejoice as the popularity of teetotalling and even zero-proof spirits will make a bigger impact on the market this year. “A large part of the population is not drinking as much as they used to or are a bit more conscientious about their intake,” says R. Bar manager Amie Ward. “This is a great thing! But it does require bars and restaurants to start thinking about alternative options. Simply throwing together juices isn’t going to cut it.” Non-alcoholic spirit companies—like Seedlip and Ceder’s—have launched in recent years, applying the same distilling process and equipment to create zero-proof booze. But, more commonly, bars in New York City, Chicago, and LA, are simply taking the alcohol out to create thoughtful and tasty mocktails.
Where to try now: R. Bar has four options that start as non-alcoholic and include a suggested spirit; Woodberry Kitchen has a lovely mocktail menu.

Ready-to-Drink
Thought the concept of bottled and canned cocktails has been around for a while, things are starting to get a little more sophisticated. “When people think ‘ready-to-drink,’ there is the unfortunate connotation of the sugary stuff from the 2000s,” says Jaime Windon, co-owner of Lyon and president of the Maryland Distillers Guild. “But you’re going to see the new age of bottled cocktails. You don’t have to go to the bar to necessarily have a beautiful cocktail.” Many brands around the country are bottling classic cocktails like the negroni (sign me up!) to elevate the trend. Next month, winemakers at OWW will be coming out with a low-calorie, low-proof spritzer cocktail in a can. As Windon sums up: “People want less work.”
Where to try now: The 84-proof Rock & Rum, basically a rum old-fashioned, at Lyon Distilling.

Fermentation Experimentation
Of course, the fermentation process is crucial in making alcohol of all forms and flavors, but expect people to get pretty weird this year. Brewers will play more with barrel-fermented and mixed-fermented sours for extra tart and acidity, which many drinkers in the market have demanded. Plus, fermented beverages like kombucha will still have a place as mixers or additives in booze. And exotic fermented cocktails like the pineapple-flavored Tepache are staying prevalent on local bar menus, as well. “I’ve many customers start to appreciate the more complex, mixed-fermentation sours these days,” says PJ of Wet City.
Where to try now: The Artista Zynergia barrel-aged sour series at Wet City; Tepache at Alma Cocina Latina and Clavel.