It looks like the wait for Kensington Quarters (1310 Frankford Ave.), an ambitious combination of butcher shop, restaurant and classroom, is about to end. The restaurant is a partnership of Michael and Jeniphur Pasquarello (the owners of Cafe Lift, Prohibition Tap Room and Bufad), and a newcomer to Philadelphia, butcher Bryan Mayer.
illustration by Hilary SedgwickIce cream is, as Jen Satinsky says, the “total comfort food.” You reach for it when you’re feeling blue, it’s the encore to birthday cake, and a treat to indulge in on a hot day. It’s also, according to Jen, a great way to showcase the brilliance of a single ingredient. Armed
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photo by Stephen DyerFor 77-year-old Margaret Guthrie, the key to success and longevity is all about perspective. “I still think I’m 18,” she says, laughing. “I wake up and I look in the mirror and I say, ‘Who the hell is that old hag?’ But I stay interested. I’m always curious about something or someone.
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Data from the CyclePhilly app can be used by regional transportation planners to make Philadelphia a better place to ride. | Photo courtesy of Delaware Valley Regional Planning Commission’s (DVRPC)The future of Philadelphia’s bike lanes is in your hands thanks to the new smartphone app CyclePhilly. Launching the app when you start your ride allows CyclePhilly
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The hungry locavore asks: Can meat be ethical and sustainable? Join us at Philadelphia’s exciting new co-working space The Impact Hub on Thursday, June 26 for a discussion with the leaders of the local meat movement about their practices and the innovative business models they use. Meet Dean Carlson of Wyebrook Farm; Kevin Tucker of Philly CowShare and Bryan Mayer of Kensington Quarters. Also
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Rain meets a forest or a meadow at the leaves, glancing and dripping on its way to the underbrush and cushioned floor. It is a gentle trip to the ground, where the raindrops can soak into the ground slowly if they're not sucked up by roots. Rain meets a building at its roof and is
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When you think of escargot or griddled pork belly, getting it from a food truck may not come to mind. With a promise to cook from the heart and to offer environmentally sustainable and local menu options, owners of the HEART food truck, Michael Falcone and Tonda Woodling, are looking to change that.
“We really want
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15.jpg This Saturday, Tara Whitsitt of Fermentation on Wheels will hold a workshop on vegetable fermentation at Mariposa Food Coop from 2:30 to 5 p.m. Using local, seasonal ingredients, Whitsitt will teach and prepare a wild ferment. She’ll also hold a forum on starter cultures and attendees can bring an empty jar and take a
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Over the last eight months, Tara Whitsitt has been driving a bus teeming with bacteria, yeast and fermented food across the country. On Friday, she arrives in Philadelphia, her latest stop on a cross country tour aimed at educating people about the wonders of kimchi, kombucha, sourdough, vegetable pickling, and all things fermentation, while
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As the Wissahickon Creek flows through its Philadelphia gorge, several bridges span the historic waterway in dramatic fashion, including the Thomas Mill Covered Bridge that rests deep in the park; the iconic Henry Avenue Bridge that reaches over Lincoln Drive; and the massive bridge near the creek’s mouth at the Schuylkill built by the Philadelphia
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