Reusable bags have almost become status symbols in markets. They say to other shoppers that you care about the environment by limiting disposable throwaways. So, it was only a matter of time before wine shops realized their customers might like to take purchases home in bags they could reuse, too. Bin 604 in Harbor East has a bright-yellow, four-bottle tote for $1.50. The straps are long enough that you can sling it conveniently over your shoulder. The Wine Source in Hampden has a sturdy maroon, six-bottle one for $2.99.

Red Pearl Chinese Restaurant in Columbia offers a healthy dose of the real deal. It eschews Pan-Asian or other such external influences instead, focusing on authentic Szechuan, Mandarin, and Cantonese cuisine.

Alan Morstein, owner of Regi's American Bistro (1002 Light St., 410-539-7344), is now the proud overseer of more than 40,000 bees and his very own hive. "It's been so exciting," he says, as he looks forward to his new little workers buzzing around Federal Hill, pollinating the neighborhood flowers—and his own rooftop garden. Last year, Morstein, pictured, joined a growing number of restaurateurs who are cultivating vegetables and herbs on site.

We love a scavenger hunt, especially when it involves food. And that's exactly what it was like as we scurried around town, researching our local markets—from farmers' stalls and gourmet grocers to ethnic shops and organic stores. We discovered an array of new products and ingredients, including a wide assortment of vegan, raw foods, and gluten-free items. Our pantry is now bursting.

If you've overlooked this cute cafe at the corner of St. Paul and East 25th Streets, you might want to take notice. Terra Café (410-777-5277) attracts a diverse following by offering free Wi-Fi, live music on Mondays, open-mic nights on second Fridays, and a menu heavy (and we use that word advisedly; this is not low-calorie dining!) on comfort-food favorites. To wit: Try the cheese steak ($7.95), pictured, which is available with chicken or beef, on a toasted roll loaded with caramelized onions, lettuce, tomato, and chipotle mayo.

While May flowers seem to get all the attention, our favorite thing that April showers bring is rosé season. The wine's styles can range from slightly sweet crowd pleasers to full-bodied dark hues, not far removed from light red wine.

Rosés—not to be confused with sweet blush-colored White Zinfandels—are typically made from red grapes, but the juice only stays in contact with the red-grape skins for a short time, resulting in a pink-colored wine rather than a red one. For warm-weather dining, rosés are indispensable for their versatility and quenching demeanor.

As Earth Day approaches on April 22, it's a good time to examine the state of organic winemaking. First, there is a difference between organic wine and wine made from organic grapes. Both must follow the rules of organic farming in the vineyard, but the former cannot have any sulfites added to the wine after fermentation. Since sulfites stabilize wine so that it can travel long distances without breaking down, "made with organic grapes" is becoming the overwhelming preference for winemakers who wish to work organically.