There is nothing easy about running a small business, especially when that business revolves around food. In most restaurants, there’s the mountain of to-dos that must be accomplished before the doors even open; the never-ending puzzle of scheduling employees; the toothy-smiled rigor of providing seamless hospitality; and actually serving up good food. For producers and
More
Even the most dedicated naturalists have their boundaries when it comes to cohabitating with wildlife. And for many home gardeners, deer are enemy number one. It’s possible to acknowledge that we’ve largely taken over deer habitats and, simultaneously, feel a potent ire while watching your landscaping efforts blithely munched by these creatures. According to Penn
More
We’ve sung the praises of native plants numerous times in these pages. Because truly, what’s not to love? Native plants — or “regionally-appropriate” plants, as Ryan Drake, McCausland Natural Areas manager at Morris Arboretum, urges us to call them — have abundant ecological benefits. They attract pollinators, sequester carbon, promote biodiversity, prevent erosion and require
More
On the fourth floor of the Bok Building, a handful of students are gathered in the airy, white-walled workshop space at Weaver House. Each person sits at their own floor loom, a large and elegantly complex machine constructed from blonde wood, strung across with fibers. The mood in the room is one of concentration, each
More
When Moth Snow was in college, they would spend afternoons scouring thrift stores for discarded sartorial gems. Perusing the racks, they’d perform a kind of tactile divination, feeling the hem of a sweater or collar of a blouse, then guessing its fiber content. Was it cotton? Wool? A polyester blend? Their fingertips would seek answers,
More
In a scene from the PBS docuseries “NOVA: Chasing Carbon Zero,” Chef Chris Galarza removes an ice cold frying pan from a freezer and places it on an induction burner. Only a moment later, he tosses some chopped peppers in the pan, which immediately start to sizzle. This impossible-seeming trick is one that Galaraza has
More
Thirsty for great local beer? Here’s a six-pack of brews from members of the Brewers for the Delaware Association, all made using water from the Delaware River. Circadian 2SP Brewing Company This New England-style IPA is brewed with oats for a creamy texture and hazy appearance. The addition of rye lends a subtle spice, and
More