Current Issue Archives - Grid Magazine

  • Race and Equity
  • Environment
  • Food
  • Circular Economy
  • Events
  • Advertise
  • Subscribe
  • Grid Podcast: The People Left Behind

Current Issue

#194 July 2025/Cooking/Current Issue/Food

Haitian baker connects to her traditions and heritage

Estere Alveno-Marius remembers the first time she tasted comparette (also known as konparèt), the sweetly spiced gingerbread-like treat that originated in Jérémie, the capital of Haiti’s Grand’Anse region. A friend visiting Alveno-Marius in her hometown of Saint-Louis-du-Sud brought the pastry as a gift. One taste and Alveno-Marius understood how the fragrant coconut sweet bun got

More
July 1, 2025
2 mins read
#194 July 2025/Current Issue/Urban Nature

The work of Bird Safe Philly supplies future research

Jason Weckstein cranks open one lane of the massive movable storage unit holding one of the world’s 10 largest collections of birds, revealing stacks of long drawers, each filled with rows of still, silent birds. The ornithology research lab at Drexel University’s Academy of Natural Sciences (ANS) is home to more than 200,000 of these

More
July 1, 2025
2 mins read
#194 July 2025/Climate-Change/Current Issue/Editor's Notes

Editor’s Notes: A World on Fire

My daughter and I wended our way through the streets of our West Philly neighborhood, shunted block after block by fire department barricades. We were heading from a playground, where we had started the morning, to the supermarket, but there was a burning vacant apartment building in the way. As we followed the downwind side

More
July 1, 2025
2 mins read
#194 July 2025/Compost/Current Issue

Small to mid-sized processing facilities would multiply Philly’s composting capacity

My first four columns covered different ways to collect food waste from residents. But collection is only the start. Once food scraps are collected, they need to be composted. This is where it gets tricky. We don’t currently have enough permitted composting facilities in the region to handle all of the food scraps. So what

More
July 1, 2025
2 mins read

Recent Comments

  1. Raquel Moreno on After a cancer diagnosis, a family meatball recipe brings mother and son closer together
  2. Chuck Pingue on Multi-use trail on track to connect Wissahickon Valley Park to Fort Washington along an abandoned railroad right-of-way
  3. marianne on Multi-use trail on track to connect Wissahickon Valley Park to Fort Washington along an abandoned railroad right-of-way
  4. Edward Quinn on Multi-use trail on track to connect Wissahickon Valley Park to Fort Washington along an abandoned railroad right-of-way
  5. Paul Leonard on Multi-use trail on track to connect Wissahickon Valley Park to Fort Washington along an abandoned railroad right-of-way

© 2022 - All rights reservedGrid Magazine

  • Race and Equity
  • Environment
  • Food
  • Circular Economy
  • Events
  • Advertise
  • Subscribe
  • Grid Podcast: The People Left Behind
  • About
  • Advertise
  • Online Store
  • Donate
  • Distribution
  • Magazine
  • Contact
  • Race and Equity
  • Environment
  • Food
  • Circular Economy
  • Events
  • Advertise
  • Subscribe
  • Grid Podcast: The People Left Behind