In last month’s issue, I wrote about how Philly could start a City-run composting drop-off program. Unfortunately, the City might not have the staffing to mount such an effort. Forty years ago, when the City was launching its recycling program, it had 23 employees in its recycling office. Today, the Department of Sanitation has two.
MorePhoto courtesy of Laura Deutsch Photography The State of Sustainable Agriculture by Alex Jones While the current trendiness of the farm-to-table movement might lead consumers to believe that the businesses that grow our food are booming, that’s not exactly the case. Just ask Brooks Miller of North Mountain Pastures in Perry County. Miller and his
MoreLandon Jefferies, Root Mass Farm, carrots Aislinn Jefferies, Root Mass Farm, rosemary Barry and Carol Savoie, Savoie Organic Farm, radishes Ruth Ngumi and Ted Kiefer, Hollyberry Farm, holly berry Emma Dosch, Weavers Way, watermelon radish and pink radish Stephanie Ziegler, Blooming Glen Farm, radicchio Loic Le Guen, Blooming Glen Farm, black radish Dana Cohen, Queens
MoreIllustration by Marika Mirren Farm Facts by Bryan Mayer A vegan, a vegetarian and an omnivore walked into a bar… and… nothing happened—except maybe they enjoyed a cider together. At least that’s the way it should be. All of us want clean water, healthy food and a thriving ecosystem in which those things can exist.
MoreRegional Recipes by Emily Kovach SavonaTucked into a historic building in Gulph Mills, Pennsylvania, this creative Italian restaurant incorporates products from local farmers in their extensive menu of seafood crudo, pizzas, pastas, salads and grill-fired proteins. True Leaf Microgreens, 1732 Meats and R.L. Irwin mushrooms are among the kitchen’s squad of local purveyors. The bar also
MoreSavory Winter Stew by Anna Herman Some version of this soup is always on my stove during open house gatherings in fall and winter. Although the recipe is somewhat vague on quantities, almost any combination of vegetables works. The key to a good soup—or any other dish—is the quality of the ingredients. Use whatever you
MoreSpud Life by Peggy Paul Casella As soon as my sister and I were big enough to wield snow shovels, my mother would pawn us off to help clear the steep driveway outside Grandma and Grandpa’s house in Huntingdon Valley. Our reward? One whole quarter each from Grandpa (50 cents if we did a really
MoreSlow-Cooked Beans and Beer by Brian Ricci Winter brings an excess of darkness and chills. It invites us to stay indoors and gather to share a meal. You might want to read a book for a while and catch a nap—either way: Before you do, read this, go shopping and start your cassoulet. Ultimately, this
MoreA Parade of Radishes by Peggy Paul Casella This time of year, fresh-picked radishes are hard to miss at the farmers market, all piled up with their neon-colored tubers facing out. So if you’ve only ever thought of them as a garnish, now is your best chance to give these ancient brassicas a second look.
MoreIllustration by Kathleen White Oil Change by Matt Bevilacqua For many people, excess cooking oil is something to pour down the drain after preparing a meal. But at Leigh Maida’s restaurants, all that greasy liquid has another destination: gas tanks, where it will power cars rather than block sewer pipes. “You have to do something
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Illustration by Kathleen White Leftovers by Justin Klugh On a cold night in Philadelphia, Jane grabs her box cutter and flashlight, a fistful of plastic bags and a container of baby wipes. “I take a step ladder for if I fall and can’t get out once I get in,” she says. “I usually don’t ever
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