Producing honey on the rooftop of an eight-story walk-up may no longer be enough for trend-conscious New Yorkers. Is hunting and gathering, Manhattan-style, the next big thing?

Jackson Landers and John Durant, with an editor and videographer from Prevention magazine in tow, were able to produce a meal sourced almost exclusively with ingredients from a hunting trip on the Upper East Side — well, if you call throwing rocks at pigeons hunting.

Warning: The video contains graphic hunting and cooking scenes.

The Cyclone Anaya’s team plans to storm the local market. From left, real estate consultant Greg Stackhouse, research and development chef Jason Gould, co-owner Rico Valencia and operations director Juan Depavia. (Tim Carman/The Washington Post)

My friend, food-writing colleague and restaurateur, Robb Walsh, has spilled a fair amount of ink encouraging eaters inside Texas, and out, to embrace the Velveeta-intensive regional cuisine known as Tex-Mex. It’s a campaign I have wholeheartedly endorsed, both in print and in person. So when I met with Rico Valencia, co-owner of the Houston-based Cyclone Anaya’s Mexican Kitchen, about his plans to open a restaurant in Northern Virginia’s Mosaic District, I asked about his embrace of the Tex-Mex term.

What kind of Tex-Mex does Cyclone Anaya’s serve? The Velveeta kind or the fancy-pants kind?

“I’m glad you brought that up,” says Valencia, warming up to the subject.

“Ours is more. . . how do you explain it?” Valencia continues. “It’s not modern Tex-Mex. I’d just say it’s more ‘fine Tex-Mex.’ ”

A moment later, the owner explains how the Tex-Mex chain, founded in 1966 by his Mexican father (and named after dad’s professional wrestling nom de plume), has always taken liberties with the cuisine — from the moment his Yugoslavian mother grated Parmesan over cheese enchiladas.

“We’re definitely evolved,” says Valencia who started to push for broad changes with Cyclone Anaya’s in the early 2000s. “What I did when I wanted to kind of re-concept it and redo everything, for lack of a better term, I said, ‘Man, there’s a missing component here in Houston for like a P.F. Chang’s of Mexican.’ That’s really what I went after. So all of my build-outs kind of evolved into it. . . . But it’s higher-quality.”

“It’s not P.F. Chang’s,” interjects Jessica Bruner, vice president of leasing for Edens, which attracted Cyclone Anaya’s to Fairfax.

Two canine-themed breweries, including Frederick’s Flying Dog, battle for top dog of the zero IBU IPA.Two centuries after the War of 1812, the United States and Britain are at it again. Their weapon of choice this time: IPAs. Sort of.

International Arms Race Zero IBU IPA is a collaboration between two canine-themed breweries, Flying Dog Brewery in Frederick and BrewDog in Fraserburgh, Scotland. Actually, it’s more of a competition.

Both breweries agreed to do its own version of a hopless India pale ale (a veritable contradiction in terms, since the style is defined by its in-your-face hop content). Both would use alternative flavorings to duplicate the aroma and flavor of hops — bay leaves, elderflower, juniper berries, rosemary, spearmint, and lemon and orange peel. Each brewery, however, was free to vary the proportions in formulating its own recipe.

Schneider’s celeriac-leek tart (shown here in the early assembly stages without the celery-root mixture): It’s a versatile dish that makes for an excellent appetizer or, if cut wider, a main course. (Edward Schneider/The Washington Post) Leeks come to market in early summer; celery root (celeriac) generally arrives around Labor Day or a little before. Both stay with us through winter and, if stored properly, remain delicious. Indeed, I think that overwintered leeks often improve, developing a layer of almost meaty richness atop their mild onion sweetness.

From the moment leeks appeared, I’ve been using them for all manner of things, often substituting them for onions or shallots to change the character of braises, sauces, rice dishes and even Thai-type curries (in which celeriac is a great principal ingredient, by the way).

Then, more recently, celeriac turned up. For a no-meat dinner party, I was planning a backward-looking main course — a dish centered on the ripe peppers and tomatoes of the waning summer — and I thought it might be nice to look forward to cooler weather in the first course. Nothing hearty, but something savory and novel that made good use of both leeks and celeriac.

The historic M.E. Swing will open a coffee bar and roasting facility in the former Gold Crust Baking building in Alexandria. (Mark Warmuth/M.E. Swing Coffee Roasters) M.E. Swing Coffee Roasters’ current facility in a bleak industrial section of Alexandria has been an increasing source of irritation for owner Mark Warmuth. The isolation from potential drive-by customers. The influx of auto body shops. The lack of parking.

He’s been looking to flee the space for years now, almost since he bought the historic Swing’s in 2006. But it wasn’t until this year that he found the right spot: the former Gold Crust Baking building at 501 E. Monroe Ave., in Alexandria. Warmuth signed a lease this summer.

The 9,600-square-foot space has almost everything Warmuth wants: more space for a coffee bar and a training/cupping lab, but also access to potential residential customers. A YMCA, a park, a grocery store and a pharmacy are all in the same general area, attracting scores of neighbors. Warmuth hopes to entice a few his way with the smell of freshly roasting coffee beans (although parking may still present a problem, because there aren’t many spaces at the new spot, either).

“Once we build it, there’s enough residential [traffic] that people will walk over and grab a bag of beans,” he says.

Warmuth intends to have his roasting operations up and running in the new space by late November or early December to “take care of our wholesale customers.” The 40-plus-seat coffee bar will open a month or two (or three) later, depending on how quickly Warmuth can navigate the permits maze of Alexandria.