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Bread and Nepali cuisine

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It's never too early in the day for beer and barbecue: The Pit BBQ and Crank Arm Brewing will serve their wares at the Raleigh Downtown Farmers Market Wednesday, April 30, from 10 a.m. to 2 p.m. at City Plaza on Fayetteville Street. The market happens every Wednesday through October.

Boulted Bread, a new bakery in Raleigh has opened at 614 W. South St. It serves craft breads made from house-milled heirloom and locally sourced grains.

Order your loaves online at boutledbread@gmail.com . Include your name, phone number, loaf type and quantity. Then you can pick up your loaves on Wednesdays or Fridays from 4 to 7 p.m. This week's organic offerings include Levain ($6), a two-pound, moist, naturally leavened French country-style bread made with stone milled, boulted Red Turkey wheat.

Seeded ($6), which is Levain with flax, sesame and sunflower seeds.

Rye ($6), made from North Carolina grown heirloom Wren's Abruzzi Rye. A dense Scandinavian style bread using rye that has been grown in this state since colonial times, it has flax, sesame and sunflower seeds.

And finally, the baguette ($3) is made with heirloom Red Turkey wheat flour and toasted corn meal.

Eleven city blocks. A half-mile of food trucks. The first of four Downtown Raleigh Food Truck Rodeos happens Sunday, May 4, from 1 to 6 p.m. along Fayetteville Street. Admission is free. And better yet, there is "silent commercial power" provided to the trucks: No noise. No fumes.

Further proof that Cary is not nearly as hum-drum as many believe, Himalayan Nepali Cuisine has opened downtown (746-A E. Chatham St., 919-466-0550, himalayannepalicuisine.com). In addition to Indian dishes, it also features Nepali fare such as mono (Himalayan steamed dumplings stuffed with spices and your choice of chicken or vegetables.)

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