News flash: It’s been hot. Really hot. Oh, and muggy too. The whole city has been in a deep schvitz for weeks now—it’s like we’re living in that movie A Time to Kill. In conditions like this, rolling on deodorant feels a bit like putting a bandaid on a bullet wound, but its good to feel
MoreYesterday, I harvest my first tomatoes. It was a glorious occasion.
It wasn't my first nimble of the baby fruits—that happened last week when I plucked a perfect yellow orb, and then dashed for my life away from an approaching thunderstorm—but it was my first opportunity to incorporate them into a real meal.
Now, things are pretty
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This past weekend, I spent a hot minute flipping through a friend’s dead tree edition of The Atlantic. Apparently, in my online perousing, I had missed this feature on a California couple building “the world’s greenest home.” It all comes across as a wondrous fantasy—part Rivendell, part Gattaca. They even share their swimming pool with
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Local cake lovers rejoice! A week from today (July 26), Night Kitchen Bakery‘s pastry chef Jenny Low will be featured on TLC’s Fabulous Cakes. The reason for the attention is the stunning Earth Day cake she created for the Sustainable Business Network‘s SustainaBall fundraiser. Other local bakeries will also be featured; the show airs at
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We’ve told you before about Lancaster Farmacy, the medicinal herb business from Lancaster Farm Fresh Coop‘s Casey Spacht and his partner Elizabeth Weaver. The Inquirer recently ran a story on the Farmacy featuring some interesting facts and great recipes: The land was nearly in full bloom on a hot late-June day, with purple, white, and
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To continue our Grid contributor blog rundown, Tenaya Darlington (a.k.a. Madame Fromage, now on round three of her monthly cheese column) recently tried a local goat cheese that surprised her: Amazing Acres‘ chocolate chevre. Here’s what I liked about this chevre: it’s not too sweet. It looks like a mini chocolate cheesecake, but it doesn’t
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This summer has found Grid contributor Marisa McClellan in a serious fruit butter state of mind (Strawberry Rhubarb, Blueberry) over at foodinjars.com. This week, due to the myriad comments she’s received, she posted a bit of a butter FAQ. She offers tips on everything from flavoring with herbs to crock pot cooking to defining differences
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A local company pushes “smart grid” technology by Lee StabertWhen it comes to radically improving the way we use electricity, there is only so much consumers can do—no matter how much they are willing to sweat or how much caulk they pump into window frames.
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The PECO rate caps are about to expire. Are you ready?story by Samatha Wittchenillustration by Michael Miller
there’s an elephant in the room. You might have overlooked him because it’s a big room—the entire Philadelphia region, in fact. That said, he’s also a big elephant—a big, electron-filled elephant.
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Replacing your old appliances could save you some serious dough by Samantha Wittchen
When it comes to energy hogs, large appliances are second only to your home’s major mechanical systems. According to the Lawrence Berkeley National Laboratory, appliances like refrigerators, dishwashers, washing machines and dryers make up 13 percent of your annual energy bill. Upgrading your
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