Illustration by Kailey Whitman 1. Recycle your tree and wreaths There’s no reason to send holiday decorations to the landfill. Drop off trees at city sanitation centers from Jan. 2 through Jan. 14, or find a neighborhood program like Greenlimbs. 2. Program the thermostatIn addition to saving energy, using a programmable thermostat can help you
MoreSavory Winter Stew by Anna Herman Some version of this soup is always on my stove during open house gatherings in fall and winter. Although the recipe is somewhat vague on quantities, almost any combination of vegetables works. The key to a good soup—or any other dish—is the quality of the ingredients. Use whatever you
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Spud Life by Peggy Paul Casella As soon as my sister and I were big enough to wield snow shovels, my mother would pawn us off to help clear the steep driveway outside Grandma and Grandpa’s house in Huntingdon Valley. Our reward? One whole quarter each from Grandpa (50 cents if we did a really
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Slow-Cooked Beans and Beer by Brian Ricci Winter brings an excess of darkness and chills. It invites us to stay indoors and gather to share a meal. You might want to read a book for a while and catch a nap—either way: Before you do, read this, go shopping and start your cassoulet. Ultimately, this
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Illustration by Charlo Frade Black Snake at Standing Rock by Judy Wicks A 1,000-year-old Lakota prophecy tells of a Black Snake that would rise from the deep and move across the land, bringing destruction and great sorrow. The Sioux believe that the Black Snake has arrived in the form of the Dakota Access Pipeline and the
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Photo by Marika Mirren by Emily Kovach The Condiment Cupboard Deep winter cooking got you down? Rev up root veggies, embolden braises and spark casserole creativity with these locally made condiments. A splash, dash or drizzle is all you’ll need to perk up your culinary creations. 1. Keepwell Vinegar York, Pa.This newer operation uses ingredients sourced
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by Emily Kovach Picks for the Pantry When it comes to heirloom produce or dairy, we’re often happy to spend an extra dollar or two for a huge jump in quality. The same principle applies to basic ingredients. Spring for something local and small batch versus mass produced, and marvel at the difference it makes
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The Gift of Good Health by Anna Herman There are few things more appreciated than a lovely homemade gift, especially one you can eat or drink. Hosts and hostesses will welcome a batch of sweet and spiced nuts to put out with drinks, or brandied fruit to accompany dessert. Cooks and non-cooks alike can admire
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by Alex Mulcahy In the early morning after the election, on that Blackest Wednesday, I sat down to write a sales pitch to Grid advertisers. What came out instead was a letter of gratitude and appreciation to Heather Blakeslee, Grid’s managing editor and the company’s COO. I sent the letter, and a torrent of emails
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After Midnight by Heather Shayne Blakeslee At a time of year when we hope to reflect on what is most important to us in our families, communities and within ourselves, we’re being confronted with just how wrong things can go when we aren’t vigilant about our values every day of the year. After a
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