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A morning roundup of news, opinion, and links from Washington City Paper and around the District. Send tips and ideas to citydesk@washingtoncitypaper.com.

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This week’s cover story: Ten years ago, Capital Fringe was just a theater festival. Ten years from now, Julianne Brienza wants it to be much more.

LEADING THE MORNING NEWS:

  • At D.C. restaurants, a returning citizen is probably helping prepare your meal. [Young & Hungry]
  • Marijuana-infused juices debut in D.C. [Young & Hungry]
  • UDC considers dumping its bungled presidential house. [Loose Lips]
  • Brightwood resident hopes yard signs can save his neighborhood from gentrifiers. [Post]

RECENT CITY PAPER STORIES TO HELP YOU MAKE SENSE OF YOUR DAY:

Fringe and Center: Our seasonal blog Fringeworthy is back with full coverage of the 10th annual Capital Fringe Festival.

Flagship Sinks: Chef José Andrés backed out of his Trump Hotel restaurant deal following Donald Trump‘s offensive comments about immigrants.

Fortified: NPS updated the Fort Dupont concert schedule and detailed the budget.

LOOSE LIPS LINKS, by Will Sommer (tips? wsommer@washingtoncitypaper.com)

  • D.C. Board of Elections wary of bill that would let non-citizens vote in District elections. [WAMU]
  • Muriel Bowser launches “AlleyPalooza.” [NBC4Post]
  • Prosecutors want probation for woman convicted in Harry Thomas Jr. scheme. [LL]
  • Brightwood man posts anti-gentrification signs. [Post]
  • Nurse bill clears a committee. [WBJ]
  • Police: Synthetic marijuana involved in case of abandoned baby. [Post]
  • Post ed board: Time to get a permanent Metro general manager. [Post]

ARTS LINKS, by Christina Cauterucci is off today (tips? ccauterucci@washingtoncitypaper.com)

YOUNG & HUNGRY LINKS, by Jessica Sidman (tips? jsidman@washingtoncitypaper.com)

  • The best places to order frozen drinks in D.C. [DCist]
  • Shaw ANC votes to protest Dacha Beer Garden‘s expansion. [Borderstan]
  • “Gin Goddess” Nicole Hassoun will oversee gin production at Joseph A. Magnus & Co. Distillery. [Post]
  • 12 new restaurants to try [Washingtonian]
  • Two months in, Veloce has used 10,000 pounds of dough. [Eater]