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Mushrooms

Only the hardiest souls flourish in the dead of winter. Far from the glimmer of spring, with little sun and no warmth, most reasonable organisms are hunkered down. Fortunately, mushrooms (like bloggers) don’t have much use for nice weather—they do just fine in the damp darkness of February. So, at a time of year when

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1 min read
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Philadelphia’s 2010 Sustainability Resolutions: Local notables offer GRID their green goals for the coming year

It’s not only the beginning of a new year, but the dawn of a decade. Time for fresh starts, kept promises and discarding all the stuff from the aughties that Americans would do better without (Hummers, commercially-made sausages wrapped in chocolate chip pancakes, Nickelback, Ed Hardy t-shirts, bottled water, to name a few.) Grid asked

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2 mins read
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Recipe: Changing Standards

A favorite lasagna recipe reimagined by Erin Gautsche
When I became a vegetarian, my second cousin gifted me a well-worn copy of Anna Thomas’ 1972 cookbook The Vegetarian Epicure. As I experimented with its recipes, my mother did, too, and her favorite company meal became, and remains, Epicure’s spinach lasagna with wine and herb sauce.

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3 mins read
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In Season: Sweet Potatoes

There are few culinary moments more dramatic than when you first take a peeler to the skin of a sweet potato, revealing that shock of orange flesh. And things only get better when you eat ’em. Packed with complex carbohydrates, dietary fiber, beta carotene, vitamin C and vitamin B6, sweet potatoes have long been trumpeted

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1 min read
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Handmade Holiday: Food in Jars

Learn to have a can-do attitudeFeatured Artisan: Marisa McClellan
Knowing where your food comes from makes it taste better, and being part of the process is even more rewarding. That's where home canning comes in. It not only preserves garden fresh foods through the winter months but also gives you complete control—and might even save

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1 min read
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Handmade Holiday: Brewing Beer

Amaze your friends and brew your ownFeatured Store: Home Sweet Homebrew 2008 Sansom St.
Philadelphia's first brewery was erected in 1683, and by 1793, Philadelphia was producing more beer than all the other seaports in the country. That tradition lives on today in our award-winning local breweries and a growing number of enterprising homebrewers doing it

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1 min read
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Back Page: The Joy of a Local Living Economy

by Judy WicksI had just turned six when my family moved to the small town where I grew up in western Pennsylvania. On the first day in my new community, I collected all the extension cords I could find and connected them down the driveway, where I set up my child-size dining table with two

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2 mins read
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Recipes: Squash Your Hunger

Barley Pilaf Stuffed Squash recipe by Tara Mataraza Desmond(serves four) Barley is a common ingredient in hearty dishes like soup, stew and stuffing. Here, the grain is the base of a pilaf-like filling for soft roasted butternut squash.

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2 mins read
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In Season: Brussels Sprouts

On reality tv cooking competitions, producers often can’t resist the urge to structure a challenge around making traditionally maligned foods palatable for kids. Bring on the brussels sprouts! Every time they hand a bushel of these little green balls of goodness to a reticent cheftestant, I get a touch worked up. What did these verdant

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2 mins read
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How-To: Cook Dried Beans

Preparing dried beans in three easy stepsby Ed CoffinDried beans are low in fat, high in protein and fiber, and incredibly inexpensive. What keeps most of us from enjoying them is the time and preparation required to make them edible. Fortunately, the process can be simplified into three easy steps that will have you eating

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1 min read
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