Photo courtesy of Laura Deutsch Photography The State of Sustainable Agriculture by Alex Jones While the current trendiness of the farm-to-table movement might lead consumers to believe that the businesses that grow our food are booming, that’s not exactly the case. Just ask Brooks Miller of North Mountain Pastures in Perry County. Miller and his
MoreManagement Positions Change at Top Energy and Sustainability GroupsThe Managing Director’s Office of Philadelphia hired Nic Esposito as director of its new Zero Waste and Litter program. Esposito has worked previously for Parks and Recreation as a training specialist, project manager and—most recently—sustainable practices manager. The city’s goals for this program include: diverting almost all
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Illustration by Lynn Scurfield The Long (Long) View interview by Heather Shayne Blakeslee Elizabeth Kolbert’s book “The Sixth Extinction: An Unnatural History” is a great read for anyone who is in need of a little perspective about our place as humans on an ever-changing planet. It was 1705 when the first mastodon tooth was discovered
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Illustration by Kailey Whitman 1. Recycle your tree and wreaths There’s no reason to send holiday decorations to the landfill. Drop off trees at city sanitation centers from Jan. 2 through Jan. 14, or find a neighborhood program like Greenlimbs. 2. Program the thermostatIn addition to saving energy, using a programmable thermostat can help you
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Savory Winter Stew by Anna Herman Some version of this soup is always on my stove during open house gatherings in fall and winter. Although the recipe is somewhat vague on quantities, almost any combination of vegetables works. The key to a good soup—or any other dish—is the quality of the ingredients. Use whatever you
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Spud Life by Peggy Paul Casella As soon as my sister and I were big enough to wield snow shovels, my mother would pawn us off to help clear the steep driveway outside Grandma and Grandpa’s house in Huntingdon Valley. Our reward? One whole quarter each from Grandpa (50 cents if we did a really
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Slow-Cooked Beans and Beer by Brian Ricci Winter brings an excess of darkness and chills. It invites us to stay indoors and gather to share a meal. You might want to read a book for a while and catch a nap—either way: Before you do, read this, go shopping and start your cassoulet. Ultimately, this
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Illustration by Charlo Frade Black Snake at Standing Rock by Judy Wicks A 1,000-year-old Lakota prophecy tells of a Black Snake that would rise from the deep and move across the land, bringing destruction and great sorrow. The Sioux believe that the Black Snake has arrived in the form of the Dakota Access Pipeline and the
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Photo by Marika Mirren by Emily Kovach The Condiment Cupboard Deep winter cooking got you down? Rev up root veggies, embolden braises and spark casserole creativity with these locally made condiments. A splash, dash or drizzle is all you’ll need to perk up your culinary creations. 1. Keepwell Vinegar York, Pa.This newer operation uses ingredients sourced
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by Emily Kovach Picks for the Pantry When it comes to heirloom produce or dairy, we’re often happy to spend an extra dollar or two for a huge jump in quality. The same principle applies to basic ingredients. Spring for something local and small batch versus mass produced, and marvel at the difference it makes
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