Placement / Size 1X 3X 6X 12X Back Cover $2,650 $2,385 $2,120 $1,855 Inside Front Cover $2,150 $1,935 $1,720 $1,505 Inside Back Cover $2,150 $1,935 $1,720 $1,505 Page one (Right Hand Side) $2,150 $1,935 $1,720 $1,505 Full $1,495 $1,390 $1,285 $1,165 2/3 $1,275 $1,175 $1,085 $955 1/2 $870 $820 $765 $695 1/3 $695 $625 $595
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January 2017 | 93 THE WINTER FOOD & FARM ISSUE The state of sustainable farming in Pennsylvania, Grid’s picks for your condiment table and local goods for the pantry, slow-cooked winter meals and more. SPECIAL SECTION: Politics: Presidential power | State Politics and Philadelphia’s mayor ART DUE DATE: December 9 February 2017 | 94 SOCIAL
MoreWe’re Hiring an Advertising Account Executive___________________________________ Are you a community-minded sales professional looking for a job with an entrepreneurial company in the heart of Philadelphia? Red Flag Media, a growing independent magazine publisher, seeks a driven individual to join our advertising team for Grid magazine.You will work alongside our Publisher, Editor-in-Chief and Sales Director. We seek
MoreLandon Jefferies, Root Mass Farm, carrots Aislinn Jefferies, Root Mass Farm, rosemary Barry and Carol Savoie, Savoie Organic Farm, radishes Ruth Ngumi and Ted Kiefer, Hollyberry Farm, holly berry Emma Dosch, Weavers Way, watermelon radish and pink radish Stephanie Ziegler, Blooming Glen Farm, radicchio Loic Le Guen, Blooming Glen Farm, black radish Dana Cohen, Queens
MoreIllustration by Marika Mirren Farm Facts by Bryan Mayer A vegan, a vegetarian and an omnivore walked into a bar… and… nothing happened—except maybe they enjoyed a cider together. At least that’s the way it should be. All of us want clean water, healthy food and a thriving ecosystem in which those things can exist.
MoreRegional Recipes by Emily Kovach SavonaTucked into a historic building in Gulph Mills, Pennsylvania, this creative Italian restaurant incorporates products from local farmers in their extensive menu of seafood crudo, pizzas, pastas, salads and grill-fired proteins. True Leaf Microgreens, 1732 Meats and R.L. Irwin mushrooms are among the kitchen’s squad of local purveyors. The bar also
MoreIllustration by Abayomi Louard-Moore The Hands Behind Our Harvest by Stephanie Dorenbosch We are lucky to have a vibrant and diverse community of stakeholders in Eastern Pennsylvania working to improve many aspects of our food systems, including groups working on local and seasonal food sourcing, sustainable production and food access in underserved communities. In addition, consumers
MoreCopyright City of Philadelphia. Photo by Samantha Madera The People’s Mayor? by Alex Vuocolo At a campaign event in November 2015, then-mayoral-candidate Jim Kenney spoke to a packed room of Latino families and restaurant industry veterans about the importance of welcoming immigrants into the city. He stressed that newcomers were not “illegal immigrants” and condemned
Moreby Grid staff While 2016 is a year many people are glad to have seen pass, it did contain at least two wins for the environment in Pennsylvania. Most significant was a Pennsylvania Supreme Court ruling on Act 13, which governs the oil and gas drilling industry in the state. The court struck down several
MoreA Renewed Commitment by Heather Shayne Blakeslee In the days after President-elect Donald Trump won a narrow victory in Pennsylvania, statewide environmental group PennFuture gathered a who’s who of past and future advocates in downtown Philadelphia. In attendance were three former heads of the Pennsylvania Department of Environmental Protection, current state Assembly members, myriad leaders
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