February 2013 / Issue 46Happy 2013! The past few weeks have been busy ones here at the Grid office, and we’re so excited to finally share what we’ve been working on. We’ve updated our website to make access to our print and online content even easier. Articles are now sorted by topic and can be
MoreStory by Leah Troiano
WHEN YOUR CHILD'S DENTIST asks to talk with you privately, it’s never good news. As my little darling finished her check up, the dentist informed me that she admitted to not brushing enough. Although I wasn’t happy about her confession, I wasn’t surprised to hear she
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An aerial view of the Rodale Institute in Kutztown, Pa. | Image via growingagreenerworld.com | Story by Liz Pacheco
Josh Brown, a 28-year-old Marine, recently found himself unemployed—a situation that’s all-too-common for America’s veterans. Before being laid off from his job as an equipment delivery driver, Brown had thought about
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Story by Liz Pacheco THE GRID OCTOBER 2012 COVER story reported on a development controversy in southwestern Philadelphia’s Eastwick community. Korman Residential has proposed building 722 apartments on 35 acres adjacent to single family homes and the John Heinz National Wildlife Refuge. For the City, the land holds great
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Story by Bernard BrownWEST PHILADELPHIA will never be the Everglades. It will never be the Pine Barrens, or even the John Heinz National Wildlife Refuge. As much as the naturalist in me would like to see more greenery and less asphalt, more snakes and fewer cars, I accept that I
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Story by Colleen Davis Illustration by Adrienne Langer AFTER DECADES OF BEING A PRETTY RESPONSIBLE CITIZEN, I felt I’d traveled about as far as I could on the path to eating and living sustainably. Others around me were more zealous, but they were yoga teachers and gardeners whose extreme
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Story by Liz Pacheco IT'S 1 P.M. ON A FRIDAY at W. L. Sayre High School in West Philadelphia. Elizabeth Curry’s science classes have finished for the day, but some students remain in her classroom talking about their new aquaponics systems. ¶ “I thought the class was gonna stink. I
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Story and Photo by Tenaya DarlingtonCOLD NIGHTS ARE IDEAL FOR CHEESE TASTINGS, and this time of year, strong flavors warm the cockles. Whenever I put together a cheese board, I aim for a range of textures and flavors. The mix below—all cheeses are made locally—reflect the bold colors and
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Story and Photos by Grace Dickinson KALE IS FINALLY GETTING the spotlight it deserves. No longer just a garnish, the leafy green is now an A-list celebrity in the vegetable world, and everyone wants a leaf of it.
For the food bloggers, kale is the addition that sends their mac
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Story by Molly O'Neill l Photos by Albert Yee ON A BRISK FRIDAY AFTERNOON, Gabriel Mandujano parks his bicycle and enters a large, clean laundromat at 48th and Pine. Three women in neon green Wash Cycle Laundry t-shirts greet him enthusiastically, though their hands never stop sorting socks
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