They call themselves the Southwest Child Rebel Gardeners. They’re a group of students from George W. Pepper Middle School in Southwest Philadelphia, and their stomping ground is the Pepper Pride Garden.
MoreHow to Grow a School Garden: A Complete Guide for Parents and Teachersby Arden Bucklin-Sporer and Rachel Kathleen Pringle(Timber Press, 224 pp., $24.95, June 2010)
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Two Angry Momsdirected by Amy Kalafa86 mins., 2007
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Analyzing the Farm Bill or discussing health and educational inequalities can make for an interesting college-level course, but when students in the Robert A. Fox Leadership Program apply their classroom learning to fieldwork in Philadelphia public schools, education comes alive.
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Free For All: Fixing School Food in America by Janet Poppendieck(University of California Press, 368 pp., $17.95, January 2010)
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Before he returned home to convert his parents’ old bucks county horse barn into a winery, Tom Carroll Jr. spent three years in California learning as much as he could in the country’s most renowned wine regions. Along with the cultivation of grapes and chemical nuances of fermentation, Carroll picked up something else from his
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Pillars of Sustainability: GRID recognizes that sustainability isn’t a new phenomenon. In recognition of our forebears, we will, from time to time, profile local people and institutions who’ve laid the foundation of the region’s sustainable infrastructure.
Don’t drive too fast by the Kimberton Whole Foods; you’re likely to miss it. Housed in a brick building with
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"People think that if you buy secondhand clothes, you have to look shabby,” says Priyanka Lahiri, a Temple film student and employee of Chestnut Street consignment boutique Second Time Around. “It’s just not true—you can make outfits that look expensive based on how you put things together.”
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The csa box or farmers market haul delivers a thrilling source of kitchen inspiration—in June. By now, though, your cravings have probably taken on an autumnal tinge, and those big salads and grilled vegetables seem so very last month. But you can bring new life to the late summer and early fall harvest with a
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Wet-hopped ales sprung up in the mid-’90s on the West Coast, where craft brewers enjoy close proximity to commercial hops farmers. The bulk of the hop harvest ends up dried and pressed into plugs or pellets, but some of the craftiest brewers have devised ways to use fresh, or “wet,” hops in their recipes.
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