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Beer, shabbat and pizza 

Rock stars of the state's brewing world convene at White Street Brewing Company (218 S. White St., Wake Forest, 919-647-9439, whitestreetbrewing.com) this Saturday at a kickoff event for North Carolina Beer Month.

Guest speakers from Fullsteam, Foothills Brewing, Mother Earth Brewing and Wicked Weed Brewing will share their observations—and maybe a few secrets—Saturday, March 29, from noon to 5 p.m.

Of course, there will be beer, including barrel-aged and wild ales such White Street's first cork and cage bottle, Koschei the Deathless Imperial Stout. (Could it be the key to immortality? Please tell me this is so.)

Margo Knight Metzger will focus on "Barrel Aging Beers" and "What's New in Brewing 2014," followed by a meet and greet with some of the best brewers in NC.

Get an early copy of Daniel Hartis' new book, Beer Lover's The Carolinas, to be released on April 15.

Admission is $15 and includes a special souvenir glass and an entry to win tickets to World Beerfest Saturday, April 5, at Moore Square in downtown Raleigh. A portion of the afternoon's proceeds goes to the N.C. Brewers Guild.

Pompieri Pizza's Neapolitan-style pies that you loved so much for dinner are now available for lunch Tuesday through Saturday starting at 11:12 a.m. (Why 11:12? Because its sister restaurant around the corner, Bull City Burger and Brewery, opens at 11:11; give the folks time to open both doors.)

Last week I ordered the veggie pizza: housemade mozzarella cheese, rutabaga, fried kale, capers, basil oil and marinara sauce. I'd never eaten rutabagas and now I want them only on pizza.

Start your drawing boards: You can win a year of free Pompieri Pizza (102 City Hall Plaza at Mangum Street, Durham) if you win the great Pizza box contest, which runs throughout April. Here's the deal: Come in to the restaurant and get a free plain pizza box. There are a limited amount, so it's one box per person until all are gone. Turn in your masterpiece by April 30. On May 1, Pompieri will announce three winners older than 10 and one winner under 10. Those artists receive one free pizza per week for a year. More rules and guidelines are online at pompieripizza.com.

We've all been there: Opening the CSA box to find an odd squash, or in a moment of Saturday morning ambitiousness, buying an unfamiliar green at the farmers market, only for it to rot because you didn't know how to prepare it.

Rot no more, weird vegetables: At the new monthly Farm to Fork Cooking series at The ArtsCenter (300-G E. Main St., Carrboro), chefs Janice Escott and Kelly Taylor show you how to prepare quick dishes using seasonal, local produce purchased at the farmers market.

The series will be held the first Wednesday every month, beginning April 2, from 6:15–7:45 p.m. The first class, Spring to the Table, focuses, obviously, on what's poking up from the ground right now.

Registration for this workshop is $25 for the general public and $22 for Friends of The ArtsCenter. Registration and information is available at artscenterlive.org and at 919-929-2787.

I was raised Catholic, so I admit I had to look it up: Shabbat, the seventh day of the Jewish week, is observed by resting and abstaining from all labor—and for orthodox Jews, by not even touching implements associated with work.

Ninth Street Bakery (136 E. Chapel Hill St., Durham, 919-286-0303, ninthstbakery.com), will do the work for you on Friday and Saturday, March 28 and 29, from 5–9 p.m., when the eatery prepares traditional Jewish Shabbat foods, vegan-style. These include matzo ball soup, sweet potato challah, tempeh "brisket" and kugel.

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