Over the years, Grid has published hundreds of recipes. For this food issue, we took a trip back to the stacks to find a sumptuous selection you can incorporate into any holiday spread. Spiced Pear Bread by Marisa McClellan, Food in Jars Makes one large loaf or two small ones. 2 cups finely chopped pear
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On a warm Saturday morning in September, Mégane Simões and Sara Dufner — the volunteer managers of the Northern Liberties Community Compost Program — are tucked behind a playground at Liberty Lands, hard at work. Saturday is drop-off day, a time when neighbors bring buckets and bags of food scraps, which, over weeks and months,
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At the Pulaski Zeralda Community Garden in Germantown, the air is thick with the scent of green onions and okra. These vegetables grow from some of the 38 plots, including one dedicated to a local women’s center. This season alone, the garden yielded blackberries, strawberries, tomatoes, okra, peppers, corn and collards. The garden participates in
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As a kid, Wyatt Piazza connected with the natural world by helping his dad out in the family vegetable garden. He holds dear the memories of foraging with him in the woods of Vermont during summer vacations. In his work as a chef today, Piazza creates vegetable-forward recipes for Kiddo, the restaurant he and his
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Growing up in Philadelphia, Marcus Greene Sr. says his family struggled to buy groceries. Even with food stamps and other government assistance, it still wasn’t enough. “I specifically remember as a youth, standing in line on Lehigh Avenue, waiting with the rest of the community to get our food donations,” says Greene, now vice convener
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At Manayunk’s Crust Vegan Bakery this past May, PB&J scone season was giving way to jasmine peach scone season. Midseason, the dough invariably left over when a batch of scones is rolled and cut is incorporated into the next batch. “But at the end of the season, there’s no next batch,” Crust owner Meagan Benz
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Grid has been writing about food since our beginning. It’s not just because we enjoy eating and thinking about what we’ll eat next, though we do. It’s because it matters. It takes a lot of resources to produce the food we eat. More than half the land area of the United States is devoted to
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When the U.S. Department of Agriculture released an updated map of hardiness zones last November, gardeners and farmers in the Philadelphia region — and across much of the United States — found affirmation of the warmer weather they’ve been experiencing since the map’s last refresh in 2012. In just over 10 years, nearly half the
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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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