We all know that the food we nourish ourselves with affects our bodies. But how often do we think about the fact that what, and where, we choose to eat affects the health of the local economy and environment? Our everyday food choices also reflect our personal values. When you choose to patronize businesses in
Moreby Emily Teel Mushrooms grow from a network, a web of interconnected genetic information called mycelium. Even though it’s invisible to the human eye, soil mycelium is constantly growing, individual spores sending out threads called hyphae and building connections to one another. Something similar happened when Dan Howling, Brian Versek and Tyler Case met. Mycopolitan, Philadelphia’s
MoreThere are hundreds of places in Philadelphia where you can get great vegetarian food. Many are now offering specials, like Meatless Mondays at dive bar stalwart Tattooed Mom’s, when vegetarian entrées are half off, and Tiffin Tuesdays, when they offer deep discounts on their vegetarian menu as well (even when you’re ordering online and getting
MorePLANT-BASED PROFILECouncilman Kenyatta Johnson not only wants to be there for his constituents; he wants to be there for his infant son. “I can’t predict the future, but I do know that taking care of my body and eating healthy is one way to make sure I’m doing all that I can to be around
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PLANT-BASED PROFILEFor Liam Wilson, bassist for the critically acclaimed hardcore band Dillinger Escape Plan, excluding animal products from his diet expanded his horizons. “When I decided to change my diet in my teens, I was introduced to so many new tastes—new cultural traditions around food—and as a result I became a more adventurous and disciplined
MorePLANT-BASED PROFILERopeadope recording artist Kuf Knotz released his latest record, A Positive Light, this past spring, and that title accurately captures his vibe. His expansive view of the world is reflected in his music as well as his eating habits.
MoreGrowing up in Northeast Pa., there were few vegetarian options, which made the discovery of a veggie burger at Sweet Treat, a family-run diner decorated entirely with Pittsburgh Steelers memorabilia, so surprising. The owner had suffered a heart attack, and, from what I gathered from overheard conversations, his doctor had advised him to stop eating
Moreby Rachel AtchesonHave you been inside a factory farm?” It’s the question I’m most often asked as I give presentations to students about large industrial farms. Until recently, the answer was “no.” Instead I relied on the experiences of two trusted friends who worked as undercover investigators at several facilities. At each one they witnessed
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An activist and scholar since the 1960s, Dr. Robert Bullard is the author of 17 books, and he has helped bring environmental justice to the fore with his groundbreaking 1990 work, Dumping in Dixie. He traveled from his post as dean of public affairs at Texas Southern University to lecture at Temple University this spring.
MoreIllustration by Justine Kelley by Peggy Paul This time of year, tomatoes, zucchini and stone fruits are the stars of the farmers market, but don’t forget about these lesser-known gems: Ground cherries and tomatillos: a.k.a husked fruits Fruits should be swelled to fit their papery husks, which you remove before eating. These nightshade fruits resemble tomatoes, but
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