Food - Page 19

#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

#095 March 2017/Food

Gluten-free crust for a pizza night everyone can enjoy

Potato and Pesto Perfection by Anna Herman While I like wheat and the wonderful way its protein gluten can transform into crispy bread and chewy seitan, I also like to host all comers on pizza night. Gluten-free baking skills now seem essential in one’s culinary arsenal, and with alternative ingredients now sold almost everywhere, it’s

March 1, 2017

2 mins read

#095 March 2017/Food

Skip the lines and get cozy with brunch at home

Stay-In Brunch Pizza by Peggy Paul Casella I developed this recipe for those mornings when I wake up craving brunch food, but the thought of getting out of my pajamas, piling on woolly layers and schlepping through the snow makes me want to hide under the covers till spring. With bubbly cheese, eggs, thick-cut bacon

March 1, 2017

1 min read

#095 March 2017/Food

Pizza crust: A cast iron skillet is your secret ingredient

Perfect Pizza Crust at Home? by Brian Ricci Making a satisfying pizza crust can be difficult at home. For one, our ovens don’t get hot enough to bake high-hydration doughs, and if they did, most likely we would be setting our sensitive smoke detectors off whenever we tried. Let me suggest an alternative: cooking with

March 1, 2017

2 mins read

#093 January 2017/Food

Despite difficulties, Pennsylvania farmers are pressing for better practices

Photo 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

December 29, 2016

9 mins read

#093 January 2017/Food

A photo tribute to the region’s farmworkers

Landon 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

December 29, 2016

1 min read

#093 January 2017/Food/Guest Editorial

Raising livestock for food can be a regenerative enterprise

Illustration 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.

December 29, 2016

2 mins read

#093 January 2017/Food

Four new farm-to-table eateries, from bakeries to pizza joints

Regional 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

December 29, 2016

1 min read

#093 January 2017/Column/Food

Butternut squash and red lentils star in this one-pot wonder

Savory 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

December 29, 2016

1 min read

#093 January 2017/Food

Straight out of Grandma’s recipe card, a potato soup with no rival

Spud 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

December 29, 2016

1 min read

#093 January 2017/Food

Soul-satisfying cassoulet pairs perfectly with local brews

Slow-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

December 29, 2016

3 mins read

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Food - Page 19

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