Shortly before my 24th birthday, I decided to replace my iPhone with a flip phone. I have abstractly considered making the change on numerous occasions, tired of the Internet following me around everywhere I go, always on the verge of being mindlessly lured to it. During the short portion of my life when the Internet
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Mazel tov to Grid on issue #200, quite a feat for print journalism! Thanks for inviting me to update my article on frugal living from the magazine’s inaugural issue. Frugality is often associated with stinginess, not surprising in our hyperconsumerist culture. For me, with my longtime focus on greener living, being frugal is about efficient
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Even the most talented chefs began their food careers as eaters. Well before they were able to cook, they witnessed the magic of combining ingredients into delicious dishes, made for them by family, friends and other cooks. For some, need, desire — or even nostalgia — converts us from eaters to makers of the foods
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Ebo Nunoo’s grandfather was part of a generations-long line of cocoa farmers in rural Ghana. In search of more opportunity, he moved his family to Accra, the nation’s capital, and became a shoemaker. Decades later, his grandson Ebo left Accra for the United States to attend college and find his own opportunities. It’s unlikely that
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Summer is over, but it’s not too late to capture its flavors in a jar. Scoop up late-season veggies at your farmers market and lean into the magic of pickling. Amina Aliako is eager to share her Syrian-style pickling secrets with you. At its most basic, pickling requires only four ingredients: water, salt, vinegar and
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The name Edible Alphabet might conjure images of sugary breakfast cereal or playful pasta shapes. That’s not what has drawn more than 1,000 adult learners to this innovative series of free, fun English language classes at the Culinary Literacy Center in the Free Library of Philadelphia since 2016. Lindsay Southworth, senior program manager, traces the
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Bakari Clark describes herself as a student and a gardener. As the 2025 recipient of the prestigious Douglas Dockery Thomas Fellowship in Garden History and Design, Clark can now claim to be a student of gardens. The 25-year-old Virginia native came to Philadelphia to study at Temple University, where she became interested in many aspects
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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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By age 5, Philadelphia native Tatyana Woodard knew she was different. Born with a male body, she felt like a girl. She preferred girls’ clothes and loved White Diamonds, her grandmother’s perfume. Over time, Woodard’s conviction and hidden stash of feminine outfits grew. “At 16, I was put out of my house due to my
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At NextFab, we believe that lasting memories start with the handmade. With an abundance of mass-produced goods stocking the shelves this holiday season, instead choose gifts that have that extra special touch. By shopping small and local you’re not only giving back to small businesses in your neighborhood but giving an everlasting gift made with
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