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Fishtown Pickle Project highlights local seasonal produce and bold flavors with collaborations for a cause

On a typical Monday at Fishtown Pickle Project, cucumbers are everywhere: being rinsed, flying through the spear cutter—affectionately named Britney Spears—and getting stuffed into jars with garlic and seasonings. The aroma of vinegar wafts down the hallways of their manufacturing center in the Globe Dye Works building in Frankford, where the staff processes roughly 3,000

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3 mins read
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Phoenixville kombucha brewer showcases local flavors with health-forward fermented beverages

Olga Sorzano has a simple mission of making delicious, farm-to-bottle kombucha. In the ten years since she founded Baba’s Brew, the brand has bloomed, with a new boosted kombucha flavor hitting shelves, and even more new product ventures on the way. Baba’s Brew is named after Sorzano’s grandmother, whose portrait hangs on the wall behind

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3 mins read
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Washington, D.C.’s compost pick-up pilot is small but promising. Philadelphia should do something similar

My last three columns have focused on ways that Philadelphia could launch or expand food scrap drop-off programs. And drop-off programs are the place to start. They build awareness, provide an option for motivated citizens who can’t afford private collection services, and they have relatively low operation costs. But when I saw that Washington, D.C.,

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Is expansion of community composting — access and capacity — the answer to Philly’s food waste conundrum?

In my previous two columns, I discussed a number of ways that the City could launch composting drop-off programs, either on its own or in partnership with private composting companies. A third way forward would be an expansion of Philadelphia Parks & Recreation’s Farm Philly Community Compost Network. Based on a program in Washington, D.C.,

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2 mins read
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Quakertown “micro-bakery” offers small-batch, sourdough goodies inspired by grandma

As many people discovered during the COVID-19 boom in home baking, if you want a challenge, try baking with a sourdough starter. Iryna Teslia embraced this challenge, and sourdough became the basis for everything she produces in her micro-bakery, The Bread Anatomy — from traditional Ukrainian holiday breads like paska and kolach to all-American chocolate

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3 mins read
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The Gardening Issue

The outdoors is surging with the warmth and light of spring. Birds are singing. Flowers are blooming. Shoots are sprouting. Your neighbors are digging in the soil. No matter the color of your thumb, you may feel the urge to get your hands dirty and plant something. Indeed, now is the time to get those

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1 min read
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