Claudio Specialty Foodsby tenaya darlington, madamefromage.blogspot.comIf you’ve never had fresh mozzarella—I’m talking one-hour-old—do yourself a favor and stroll down to Claudio’s in the Italian Market. It’s one of the few places in the city where you can still observe a food tradition in action. Like Nan Zhou (927 Race St.), the noodle bar in Chinatown
MoreIn Pennsylvania and other states around the country, goat cheese is undergoing a renaissance. In her recent book, Goat Cheese (Gibbs Smith, 2008), Maggie Foard points out that, nationally, the number of licensed goat dairies has jumped from “a handful” 20 years ago to “over 200” in 2007.
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Amazing Acres Dairy produces local, artisanal chevre by Tenaya Darlington
Last May, Debbie Mikulak embarked on a lifelong dream—she became an artisanal goat cheese maker. With 19 goats and a little over five acres in Elverson, PA, she and her husband, Fred Bloom, now produce more than a dozen cheeses, including a French-style Banon wrapped in
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Some people geek out over wine. Others, old vinyl. For me, it’s cheese. The stinky stuff. Stilton. Fontina. Époisses. When I meet a strong cheese, it stops me cold, the way hearing a new song on the radio can make you pull over the car, motivated by a desire to really listen. You don’t forget
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North Philly still lacks fresh food accessby Tenaya DarlingtonKensington, one of Philadelphia’s poorest neighborhoods, has undergone significant revitalization over the last few years, especially along the southern corridor that borders Northern Liberties. You’ll now find a coffee shop, a Spanish imports store and even a sustainable fish merchant amid the tattoo parlors and check cashing
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Farm to Philly hosts bloggers who eat locally, seasonally
by Tenaya Darlington
I may not be a locavore—the word for someone who tries to source food from within 100 miles of her home—but I am definitely a locavore voyeur. I like knowing what people are cooking within 100 miles of my house. No wonder I’ve become a
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Why a cast iron skillet is all you’ll ever need
Several years ago, I moved into an old house in Madison, WI and found a cast iron skillet in the basement. Raised by Teflon lovers, I was wary. It took a graybeard neighbor—a kind of cast iron prophet—to convince me I should try it. “You
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