From the early ’60s through the late ’90s, the Elkins Park business district was an active town center—and Ashbourne Market its de facto town hall. The market eventually occupied a good percentage of the sidewalk-framed storefronts along the main strip, as the owners bought up other businesses to increase space. Technically, it was a groceryMore
One of my favorite things about being a member of the Sustainable Business Network is that, at the annual meeting, they offer a public forum for declaring your New Year’s resolutions. There’s nothing like making an announcement in front of a roomful of people—many of whom you’ll see the following year—to motivate you to keepMore
Jonathan Safran Foer has flirted with vegetarianism his entire life. Despite questioning the morality and cultural history of eating meat since childhood, the 32-year-old author of the popular novels Everything Is Illuminated and Extremely Loud and Incredibly Close wavered between omnivore and vegetarian for years until he became a father.More
by Dynise Balcavage, urbanvegan.net
Nothing is as comforting as being snowed in, puttering around the kitchen and making a huge pot of steaming soup. This filling soup uses pantry staples and humble vegetables. It’s a snap to make, nutritious and filling, and you can improvise, depending on what you have on hand. It also freezes well.
The best thing about cold weather is ending the day with a rich, hot plate of food. So, there is no better time for braising—the low and slow method of cooking that produces deep, comforting flavors. Meat is one of the more obvious choices for braising, but you can also use fish or vegetables.More