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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After three years of planning and several unexpected delays, Weavers Way Co-op celebrated the opening of their new Germantown location with a ribbon-cutting ceremony on Friday. “I’ve been crying for two days, tears of joy,” says Jon Roesser, General Manager of Weavers Way. “It’s amazing the way the community has been so welcoming to us.
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Amani Lee, a senior at The U School, hadn’t given gardening much thought until this year. As part of her school’s horticultural program, she’s now researching crops in Ukraine, Puerto Rico and the Dominican Republic. She is learning what the people in these countries grow and eat, and the stories behind their famous dishes. Under
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Gardening was woven into Victor Young’s life at an early age. His mother and aunt introduced him to the concept of growing your own food as he helped them in their gardens as a kid. The West Philly resident tried to carry these lessons into adulthood — but not without hitting some obstacles. “I was
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Over the course of a decade, Shireen Qadri learned the intricacies of Indian cooking from her mom, Safia. But when she started a family, she found that preparing the cuisine was too elaborate for everyday meals. Her mom had a solution: when Qadri and her husband, J.D. Walsh, visited Safia in Maryland, she would send
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If you met Josh Johnson four years ago, you might not have guessed that the corporate consultant and industrial engineer would someday be cooking pots of gourmet custard, tabling at events and delivering jars to food co-ops and markets. But then COVID-19 happened, taking his aunt. “She got diagnosed on a Monday and she was
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In a scene from the PBS docuseries “NOVA: Chasing Carbon Zero,” Chef Chris Galarza removes an ice cold frying pan from a freezer and places it on an induction burner. Only a moment later, he tosses some chopped peppers in the pan, which immediately start to sizzle. This impossible-seeming trick is one that Galaraza has
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Asim King hopped off the 32 bus, beat the red light crossing Kelly Drive and fast-walked to the Cosmic Café at 1 Boathouse Row. “Got to be on time,” King said at the café, a bright place that brims with enticing aromas. Like 20 of the café’s 30 employees, King has a developmental disability. Disabled
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Stuffing ourselves so full we can’t walk is a tradition of the autumn and winter holidays. But taking part in the festive gluttony is always a little harder for diners who don’t eat animal products for ethical, environmental or health reasons. That turkey, honey-glazed ham or braised brisket in the center of the table is
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It was matoke, a Ugandan spicy beef and banana stew, that inspired Dan Berger’s world spanning culinary exploration and a project that raised more than $250,000 to combat world hunger. Berger, 38, who works for global investment bank RBC Capital Markets in Center City, made the dish during the early lockdown stages of the pandemic
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It’s said that Isaac Newton was inspired to develop his theory of gravity when an apple fell on his head. But what happened to the apple after it hit him? Did he leave it there, uninterested in its value, and start working on his theory? Or did he pick it up, gather a few more
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