story by Liz Pacheco | photos by Neal Santos
Chef Jose Garces is in his outdoor kitchen making salmorejo—a cold Spanish soup similar to gazpacho. He adds bright yellow tomatoes to the food processor along with garlic, vinegar and baguette pieces. “A few years ago,” he says, “I would’ve made this with tomatoes from
story by Shaun Brady | photos from The Barnes
While the Barnes Foundation is best known for its priceless art collection—which now resides in a new $150-million building on the Ben Franklin Parkway—its founding mission extended beyond the man-made wonders hanging on the walls to the natural beauty outside of them. The
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story by Kristen Dowd
Walls made from plastic bottles. Rainwater recycled to flush toilets. Electricity generated from the sun. Green building is on the rise across the nation, and institutions in the Philadelphia region are prime examples. While only some have official Leadership in Energy and Environmental Design (LEED) certification, all have
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Janet Milkman, Executive Director for the Delaware Valley Green Building Council
Mayor Michael Nutter has pledged to make Philadelphia the greenest city in America. His administration, led by the Office of Sustainability, is on its way to meeting this goal through its Greenworks Philadelphia plan. In the meantime, our entire region will
1 min read
story by Jaclyn Hardgrove | illustration by Zachary KutzLast summer, I started snatching my neighbors’ trash. Paranoid of onlookers, I’d tip toe, concealed by darkness, up to the curb where my neighbors had so politely pushed their waste. I’d sneak around, quickly grabbing objects. But now, after a year of cultivating my own
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Last Christmas, Mark Novasack was making beef jerky to give as gifts, and shared some with his friend Marcos Espinoza. Inspired, Espinoza pitched the idea to try making jerky with some familiar flavors, including Philadelphia cheesesteak (their “Original” flavor) and a Southwestern spiced with green chilies, cumin and cayenne. After
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If you find yourself with a free weekend this fall, consider a day trip to Milford, N.J., home to Bobolink Dairy & Bakehouse. There you’ll meet Jonathan and Nina White, who make rustic farmstead cheese and bake loaves of incredible bread, like duck-fat ciabatta, in their wood-fired oven. Back in 2005,
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story and photos by Marisa McClellan
A few years ago, at the end of the summer’s growing season, I decided to challenge myself to try a new kind of squash each week. I discovered that I loved the flavor and ease of roasted delicata. I spent a full week cooking through
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Don’t have access to a clothes line? Try Bog Berry Dryer Balls when using your dryer. Philadelphia’s Brooke Petry, an herbalist and former baker, makes these biodegradable dryer balls with wool from Lancaster County and an eco-friendly company in Maine.
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When Tandi Book started making soap as a hobby about eight years ago, she was using common vegetable ingredients, like coconut and olive oils. But after meeting her husband, who worked on an organic farm that raised beef, she began experimenting with tallow, or beef oil.
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