Daniel Thut, co-owner of West Philly’s Green Line Cafés, first heard about the benefits of LED lighting three years ago. He started experimenting with the lights, but found them too bright for a laid-back café. Now, with the help of PekaSys, a sustainable technology company, Thut is giving LEDs another try.
MoreDue to legislative gridlock, the state has failed to enact a severance tax on drilling in the Marcellus Shale. Governor Rendell has argued that the failure to pass a tax will harm the environment, make it harder for local governments to deal with the impact of drilling and exacerbate the state government’s financial strife. Now,
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Mark Alan HughesPhilly loves a good rivalry. There’s Mets versus Phillies. Eagles versus Giants. Pat’s versus Geno’s. South Philly Vikings versus the Shooting Stars. So, can our competitive spirit help the city save energy?
Neighborhood Powerdown, an energy savings competition organized by the University of Pennsylvania, is betting on it. Part of “Sustainability in Action,” a
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WHYY producer Monica Rogozinski understands the power of television—she uses her “Art of Food” segment on WHYY’s Friday Arts program to give viewers an inside look at our city’s sustainable food initiatives.
“Video has a wonderful quality,” says Rogozinski.
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On November 2, the Philadelphia Museum of Art debuted Michelangelo Pistoletto: From One to Many, 1956–1974, a survey of the Italian artist’s varied and complex oeuvre, and Michelangelo Pistoletto: Cittadellarte, an exhibition of the artist’s current work at his interdisciplinary laboratory. Pistoletto has long used his work as a lens for contemporary society—this includes issues
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This past August, longtime vegans and Pennsport residents Mike Barone and David Anthem opened Grindcore House, the city’s first completely vegan coffeehouse. Named for the extreme music genre and housed in a cozy corner space, the shop is a haven for accessible vegan fare.
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It might seem like a tease to talk about sweet corn in November, but that’s what SIW (Stepped in What) Farm does best. “We make sure it’s fresh,” says farmer H. G. Haskell III. “Every ear of corn we sell is fresh-picked that day—in fact, we’ll pick it two or three times a day if
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Emerald Street Urban Farm was once a vacant lot, home to piles of trash and an abandoned VW van. Now, thanks to Patrick Dunn and Elissa Ruse, five raised beds cradle a bounty of winter produce and 10 community garden plots offer an outlet for landless Kensington residents. The farm will serve as a model
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Ed Mullock loves worms so much he’s thinking about sending out holiday cards adorned with Red Wigglers—wearing little Santa hats. Often referred to as “The Worm Guy,” Mullock has become the go-to voice on composting at the Big Green Earth Store, hosting regular presentations at the South Street shop.
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Looking to introduce your guests to some local specialties? Why not dazzle them with stellar cheeses from the region? Local cheesemakers produce a variety of styles—whether you favor creamy and mild or wild and pungent.
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Gone are the hefeweizens, saisons, farmhouse ales and crisp pilsners. Poof! See you next year. As temperatures drop and the light takes on that certain autumnal glow, you need a new kind of brew—something strong, dark and mysterious to entertain your palate.
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