If the word “artisanal” makes you cringe, too bad, because there are a lot more local products bandying the label around this year. The rise of D.C.’s small-batch food and drink makers is in large part thanks to new food incubators like Union Kitchen, Mess Hall, and EatsPlace. These professionally outfitted and health department–approved kitchens are no longer simply providing startup picklers and bakers with places to cook. They now offer dining rooms for pop-ups, market shelves, funding opportunities, and distribution. Only a couple years ago, none of that support system existed, and the only options for food entrepreneurs to get their start was to work out of restaurants during off-hours or head to facilities in the distant suburbs. Starting your own fruit ketchup or kombucha company has never been easier.