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 andMore
Come spring, we local eaters are deeply hungry for regionally-grown produce beyond cold-loving Brussels sprouts and storage apples, potatoes and onions. Sadly, with a stinging chill remaining in the air, summer berries, stone fruit and corn (oh corn!) are still a long way away. Happily, there’s one plant that starts appearing earlier than all theMore
Having grown up in a leek-less household, I find them endlessly intriguing—in no small part due to their resemblance to obese scallions. But leeks are so much more than portly onions; they have an amazing rich, mellow flavor and a dynamic range of textures, depending on how they’re cooked.
A member of the Alliaceae family, which
[ serves 8 ]
When I first became a vegetarian, tabbouleh was one of the few dishes in my culinary repertoire. I recently updated this Middle Eastern staple—beloved for its pairing of fresh vibrant herbs with sweet, chewy bulgur. I’ve added a bit of lemon zest to brighten the flavor, and instead of soaking the bulgur
"There are so many opportunities. We wish we were 20 years younger,” Paul Crivellaro mused, sitting across the kitchen table from his wife Ember in their Berks County home. It was a cold, gray December day and the Crivellaros had invited me in for coffee and cookies after a short meet-and-greet with their herd ofMore
Wendell Berry understands technology’s lure to farmers. In 1950, when he was 16, his father bought a tractor, and suddenly he found he was impatient with his mules. But what does a tireless machine do to a farmer’s relationship to the land? Land becomes something to overcome—a perspective shared by a traveler on an interstateMore
Food Rules is basically the CliffsNotes version of Michael Pollan’s last two books—The Omnivore’s Dilemma and In Defense of Food. But that’s not a diss: This little collection of tips and food facts offers plenty of practical, distilled information. Even for committed Pollan-ites, it’s a quick, breezy refresher, and a nice motivation for re-commitment toMore
Liberating yourself from processed and prepackaged food often starts with the small stuff. For me, salad dressing was a game changer. Once I realized how simple it was to make, and started reading the labels on commercial brands (Canola oil as the number one ingredient? Water as number two?!), I could never go back.More
In the summer, eating local is easy. Farmers’ markets abound, featuring mounds of beautiful, colorful produce. In the winter, there are potatoes, sweet potatoes, and a rotating cast of root vegetables that require a bit more work than the kiss of the grill and a splash of olive oil. Fortunately, there are a few greenMore
A seasonal spin on Shepherd’s Pie
photo and recipe by erin gautsche, farmtophilly.com
This vegetarian casserole is a variation on the traditional Shepherd’s (or Cottage) Pie, created in England in the late 18th Century to feed poor working families. The top layer features the ubiquitous (and cheap!) potato; we’ve replaced the traditional filling of leftover meat with
by Dynise Balcavage, urbanvegan.net
Nothing is as comforting as being snowed in, puttering around the kitchen and making a huge pot of steaming soup. This filling soup uses pantry staples and humble vegetables. It’s a snap to make, nutritious and filling, and you can improvise, depending on what you have on hand. It also freezes well.