Food - Page 18

#204 May 2026/Farming/Food/News

Entrepreneur creates critical connections between farmers and chefs

The shortest distance between two points is incontestably a straight line. But the route Matt Kirchner followed prior to launching Local Bound, a local food distribution business, meandered through South Jersey, North Carolina, Los Angeles, New York City and Point Breeze, and from baseball diamonds to family farms. Kirchner’s passion for playing baseball dominated his

May 1, 2026

3 mins read

#098 June 2017/Food

Mistral, located in the King of Prussia Mall, puts two farm-to-table veterans to the test

Sustainability in the Suburbs? by Danielle Corcione Mistral, pronounced MEE-strall, opened its doors at the King of Prussia Mall on March 1. Nestled between Neiman Marcus and Lord & Taylor, the brand-new restaurant has aspirations to farm-to-table fare, even if it’s an unlikely setting. Why King of Prussia over Philadelphia? The idea was proposed to

May 31, 2017

1 min read

#098 June 2017/Community/Food

A chef and Navy veteran is still fighting the good fight

Illustration by Layla Ehsan Protecting and Serving by Brion Shreffler Ahead of another busy Saturday night at the now shuttered Rarest, Sean Ciccarone, 37, took to the streets on March 25 for the #DisruptMAGA (Make America Great Again) protest that coincided with a Trump rally at Independence Mall. It was just one of many marches/protests

May 31, 2017

2 mins read

#097 May 2017/Food

Forty North Oyster Farms brings farming back to Barnegat Bay

Shelling Out by Emily Kovach The first rays of sunshine are peeking over Barnegat Bay in coastal New Jersey when Matt Gregg, 33, steers his boat out into the water. The cool air of early dawn isn’t tempered yet by the summer heat, and Gregg and one of his employees are headed out to harvest

April 26, 2017

3 mins read

#097 May 2017/Food

Three regional shops to try for cocoa confections

Bean-to-Bar Chocolate by Estelle Tracy If the counter of Philter Coffee in Kennett Square is any indication, the craft movement has taken over chocolate. The shop currently carries 12 different bars from small American makers, and yet, owner Chris Thompson still wishes he could carry more. “There are other makers who I’d like to eventually

April 26, 2017

2 mins read

#097 May 2017/Food

Evil Genius opens The Lab in Fishtown; Second District thrives in Newbold

Photo courtesy of Anthony Caroto Two to Try: New Neighborhood Brewhouses by Emily Kovach The seeds of Evil Genius Beer Co. were planted in a rather unlikely place: an accounting class. Founders Trevor Hayward and Luke Bowen met as newly initiated graduate students at Villanova University in 2008, both pursuing careers in finance. However, just

April 26, 2017

3 mins read

#097 May 2017/Food

Terroir shines through Va La’s family farmed wines

A Time, a Vine and a Place by Emily Kovach For Anthony Vietri of Va La Vineyards, wine has always been a family affair. Since 1928, they’ve owned the farm in Avondale, Pennsylvania, where Vietri and his wife currently live, grow grapes and make wine. It was started by his Italian great-grandparents; Vietri’s daughter now

April 26, 2017

5 mins read

#097 May 2017/Food

Recipe: Spring greens showered with Vietnamese fish sauce, ginger, peppers and lime

Spicy Watercress Salad by Brian Ricci When I was a child, my mother would bring home bags upon bags of watercress each spring. They were gifts from one of her colleagues who cultivated watercress in his garden at home. Mom would gently rinse it and then clip the long tendrils, discarding the thicker, more fibrous

April 26, 2017

1 min read

#096 April 2017/Food

Asparagus, prosciutto and the humble egg make a simple and delicious spring meal

Spring’s First Stalks by Brian Ricci Oh, April! Named for Aphrodite—the goddess of love— how I’ve missed you. With April’s return we mark the re-emergence of foodstuffs green, delicate and delicious. I’m thinking of the first cuttings of fragrant chervil, peppery watercress and chlorophyllic fiddlehead ferns—but at the top of my list stands the first

March 29, 2017

2 mins read

#096 April 2017/Food

The perfect frittata: Fresh spring eggs, hearty potatoes and the season’s first greens

All About the Eggs by Anna Herman These longer days bring a promise of renewal and warmth—the promise of plenty—and have been cause for celebration in most cultures throughout history. As a sure sign of rebirth, the egg—a natural wonder—became an important symbol of this happiness and joy and fertility that heralds spring’s arrival. Eggs

March 29, 2017

2 mins read

#096 April 2017/Food

A crunchy polenta tart, with spring onions as the star ingredient

Sweet Spring Onions by Christina Pirello While many of us can’t imagine anything more alluring than the taste of sautéed onions, sometimes we want something less intense—but that still hints at onion flavor. In this case, scallions, green onions and spring onions are often our alliums of choice. But what are spring onions—and are they

March 29, 2017

2 mins read

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Food - Page 18

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