Launched in 2021, Aaji’s is first and foremost, a family affair. Co-founders Rajus and Poorva Korde created the brand based on Rajus’s grandmother’s tomato lonsa recipe — a tomato-based dish that incorporates coastal Indian spices like asafoetida and turmeric. Aaji’s currently offers an original tomato lonsa, as well as garlic, spicy and spicy garlic flavors.
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In a scene from the PBS docuseries “NOVA: Chasing Carbon Zero,” Chef Chris Galarza removes an ice cold frying pan from a freezer and places it on an induction burner. Only a moment later, he tosses some chopped peppers in the pan, which immediately start to sizzle. This impossible-seeming trick is one that Galaraza has
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Asim King hopped off the 32 bus, beat the red light crossing Kelly Drive and fast-walked to the Cosmic Café at 1 Boathouse Row. “Got to be on time,” King said at the café, a bright place that brims with enticing aromas. Like 20 of the café’s 30 employees, King has a developmental disability. Disabled
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Stuffing ourselves so full we can’t walk is a tradition of the autumn and winter holidays. But taking part in the festive gluttony is always a little harder for diners who don’t eat animal products for ethical, environmental or health reasons. That turkey, honey-glazed ham or braised brisket in the center of the table is
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It was matoke, a Ugandan spicy beef and banana stew, that inspired Dan Berger’s world spanning culinary exploration and a project that raised more than $250,000 to combat world hunger. Berger, 38, who works for global investment bank RBC Capital Markets in Center City, made the dish during the early lockdown stages of the pandemic
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Alicia Short, the founder of Alicia’s Pies, laughs when she thinks about the personal and professional transformation that led to her launching a business devoted to baking. “Growing up, I couldn’t even hardly boil water,” she says. Even into her adult life, she was largely indifferent to making food. “I was married before, and I
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Jonathan Deutsch, the head of Drexel University’s Food Lab, likes to challenge his culinary arts students with cauliflower stems and other trimmings they too-hastily discard. “I’ll pull things out of the compost bin and I’ll say, ‘Look at this. What could we do with this?’” Deutsch asks the students what they could make with the
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The Mural Arts Institute is hosting a two-week series of events from September 12 through 22, looking at the transformative work happening at the intersection of community-based cultural practice and environmental justice. The 2022 Arts & Environmental Justice Symposium invites local, regional and national artists, activists, cultural workers, environmental justice advocates, organizers, scientists, scholars and
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When the COVID-19 pandemic started in early 2020, entrepreneur Dan Tsao’s multiple businesses were devastated. As the owner of the restaurants EMei in Chinatown and General Tsao’s House in Rittenhouse and the publisher of two Asian weekly newspapers since 2007, Tsao sent out an email to his newspapers’ more than 43,000 email subscribers. The feedback
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When my editor asked if I’d like to write a foraging article, I said I’d think about it. I have avoided writing about foraging for a while now. Foraging—looking for wild plants and fungi to consume—seems to be growing as a hobby, and it’s an obvious topic for a nature writer. But it has always
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