Illustration by Faye Rogers.Gardening can be rife with emotional highs and lows. For the novice gardener, the hopes held by a trove of seedlings can be dashed by watching the tiny plants wither and fade, despite one’s best attempts. More seasoned gardeners may bask in the glow of pride, having achieved success with planting, potting
MoreIllustration by Faye Rogers.If you’re sitting at the bar at the Sofitel Hotel this summer, you might experience this scenario: After scanning the cocktail menu, you order a mojito, the perfect drink to celebrate a bright afternoon. The first sip is an explosion of flavor—like the rum, lime and mint are dancing a conga line
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photos by Michelle MontgomeryFebruary’s Grid Alive might have seen a change in venue for our loyal audience members, but we still brought the same fun, enlightenment and humor to the stage as always. On Feb. 18, our inimitable hosts, Grid publisher Alex Mulcahy and Head and the Hand founder Nic Esposito took the stage at the
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There once was a time in Philadelphia when being vegan meant scanning menus for animal-free options and, all too often, settling for a salad. But times have changed. Blackbird Pizzeria, a small shop at 6th and Lombard, serves a 100 percent vegan menu of sandwiches, wings, salads and pizzas.
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In a world full of processed foods, it’s rebellious to make healthy snacks and encourage mindful consumption. At least that’s the idea behind Rebel Ventures, a socially conscious business run by young entrepreneurs with funding from University of Pennsylvania’s Netter Center for Community Partnerships. Rebel Ventures’ main business is the making and selling of granola
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Photo by Emily Teel
Spring produce wakes up even the most tired of winter staples
By the time April rolls around, local foods are in a sorry state: Potatoes are beginning to sprout, long-neglected cabbages continue to be ignored, and turnips wore out their welcome back in February. But then spring sashays in, as much of a
4 mins read
Joe Shapiro poses at The Hamilton Mansion at the Woodlands. Photo by Neal Santos.
A walk around West Philadelphia reveals Joe Shapiro’s handiwork. He built the wooden kiosks in Clark Park, the garden beds at the Walnut Hill Community Farm, the interpretive signs at the Woodlands. He planted trees along the Schuylkill River and
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Long, snowy winters are nothing new to Philadelphians, but this season’s accumulation did some serious damage, counting among its victims the beloved Channel 6 ZooBalloon. The first attraction of its kind, the ZooBalloon carried riders 400 feet above the nation’s first zoo, providing for sweeping views of the Schuylkill River, Fairmount Park and the Philadelphia
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Chef Eli Collins of Pub & Kitchen describes the ingredients in his still life and how they are used in his signature dish. Image by Mike Persico.
Students learn the relationship between food and art from Philadelphia’s top chefs
As a new art teacher, it felt natural for Deva Watson, also a food runner at Zahav and
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Sam and Brian FoxThough he and his brother, Sam, were raised on a conventional dairy farm in Northeastern Pennsylvania, Brian Fox took a completely different career path before realizing that he’d rather be farming. Brian spent his days as a graphic designer in Washington, D.C., before delving full-time into tending vegetables and cultivating garlic. But
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