I was a student at King [High School] when I heard about the Men [Who Care of Germantown (MWCOG)],” says Jewel Gadson, 19. “I was a hothead. Sometimes I didn’t go to class,” says Gadson, the third oldest of 15 siblings. Gadson, like his brothers and sisters, was in and out of foster care fromMore
Photo by Lindsay Browning
Invisible River Public Art Performance on the SchuylkillAdvocates for Increased Access
Alie Vidich, a Philadelpha-based choreographer and dancer, is on a mission to make the Schuylkill River more accessible—and more visible. In Invisible River, a public art and boating event on July 12 and 13, Vidich and her troupe of 30 performers will use
U-Bee-Well is made with beeswax, olive oil, lavender, tea tree oil and honey. | Photo courtesy U-Bee-Well
Bee advocate uses her locally made lip balm to get the word out on the plight of bees
Nestled in the corner of Barbara Gettes' West Philadelphia apartment is a cramped kitchen space with barely room for two people to
Data from the CyclePhilly app can be used by regional transportation planners to make Philadelphia a better place to ride. | photos by Photo courtesy of Delaware Valley Regional Planning Commission’s (DVRPC)
The future of Philadelphia’s bike lanes is in your hands thanks to the new smartphone app CyclePhilly. Launching the app when you start
It looks like the wait for Kensington Quarters (1310 Frankford Ave.), an ambitious combination of butcher shop, restaurant and classroom, is about to end. The restaurant is a partnership of Michael and Jeniphur Pasquarello (the owners of Cafe Lift, Prohibition Tap Room and Bufad), and a newcomer to Philadelphia, butcher Bryan Mayer.
Data from the CyclePhilly app can be used by regional transportation planners to make Philadelphia a better place to ride. | Photo courtesy of Delaware Valley Regional Planning Commission’s (DVRPC)The future of Philadelphia’s bike lanes is in your hands thanks to the new smartphone app CyclePhilly. Launching the app when you start your ride allows CyclePhillyMore
The hungry locavore asks: Can meat be ethical and sustainable? Join us at Philadelphia’s exciting new co-working space The Impact Hub on Thursday, June 26 for a discussion with the leaders of the local meat movement about their practices and the innovative business models they use. Meet Dean Carlson of Wyebrook Farm; Kevin Tucker of Philly CowShare and Bryan Mayer of Kensington Quarters. AlsoMore
When you think of escargot or griddled pork belly, getting it from a food truck may not come to mind. With a promise to cook from the heart and to offer environmentally sustainable and local menu options, owners of the HEART food truck, Michael Falcone and Tonda Woodling, are looking to change that.
“We really want
Over the last eight months, Tara Whitsitt has been driving a bus teeming with bacteria, yeast and fermented food across the country. On Friday, she arrives in Philadelphia, her latest stop on a cross country tour aimed at educating people about the wonders of kimchi, kombucha, sourdough, vegetable pickling, and all things fermentation, whileMore
One recent Saturday, as people filed into the Historic Strawbridge's Building at 801 Market St., the quiet hum quickly increased as people shopped and haggled for deals at the Franklin Flea. Crystal chandeliers illuminated the white marble floors, highlighting rows of handmade clothes, Polaroid cameras, vintage art, up-cycled wooden furniture, jewelry and more.
Mark Vevle created
illustration by Alexander Ciambriello
I have no interest in slaughtering animals. I have borne witness and it’s intense, hot, primal and best left to the people who are skilled at doing it quickly and humanely. But as a meat-eater, I wanted to “get to know” a whole animal in a visceral way, not just frozen packagesMore