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 Samantha Wittchen
When Greenbuild, the U.S. Green Building Council’s (USGBC) annual conference and expo, comes to Philadelphia in 2013, it will attract more than 30,000 sustainably-minded folks to the region, all of whom will need a place to stay. But for Greenbuild attendees, a clean room and comfy bed won’t be
2 mins read
story by Leah R. TroianoAs a kid, my Saturday-morning chores included cleaning the bathroom. Like most kids, I wasn’t a huge fan of any chores, but the bathroom was particularly difficult for me. Much to my parents’ displeasure, I cleaned as quickly as possible while holding my breath, dashing in and
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Story and Photos by Char Vandermeer
Summer’s tapped. It’s over. Done. With any luck, crisp, cool autumn nights are working wonders on the radishes, kale, Swiss chard and brassicas that have taken over your garden. (If you haven’t planted your greens and radishes yet, put this magazine down and run to the
1 min read
story by Bernard Brown | photo by Mike WatsonWorms are our friends, right? We uncover these wriggly little annelids in the garden and we apologize—sorry to disturb you! Please, get back to work aerating our soil, cycling nutrients and depositing rich castings (poop) to fertilize our tomatoes.
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story by Liz Pacheco | photos by Emily WrenThere are 128 acres of undeveloped land bordering the John Heinz National Wildlife Refuge in Southwest Philadelphia. Should the land remain green space, or be developed to accommodate apartment buildings and expansion for the airport?
The view from Terrence Johnson’s
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