Food - Page 20

#192 May 2025/Community/Compost/Food/News

Is expansion of community composting — access and capacity — the answer to Philly’s food waste conundrum?

In my previous two columns, I discussed a number of ways that the City could launch composting drop-off programs, either on its own or in partnership with private composting companies. A third way forward would be an expansion of Philadelphia Parks & Recreation’s Farm Philly Community Compost Network. Based on a program in Washington, D.C.,

May 1, 2025

2 mins read

#015 June 2010/Cooking/Farming/Food/Guides

The Food Issue: the Rise of Local Goat Cheese

In Pennsylvania and other states around the country, goat cheese is undergoing a renaissance. In her recent book, Goat Cheese (Gibbs Smith, 2008), Maggie Foard points out that, nationally, the number of licensed goat dairies has jumped from “a handful” 20 years ago to “over 200” in 2007.

May 11, 2010

2 mins read

#015 June 2010/Farming/Food

The Food Issue: Dairy Queens

Amazing Acres Dairy produces local, artisanal chevre by Tenaya Darlington
Last May, Debbie Mikulak embarked on a lifelong dream—she became an artisanal goat cheese maker. With 19 goats and a little over five acres in Elverson, PA, she and her husband, Fred Bloom, now produce more than a dozen cheeses, including a French-style Banon wrapped in

May 11, 2010

2 mins read

#015 June 2010/Cooking/Food

The Food Issue: Nature Preserve

Supper’s Mitch Prensky brings pickling into the modern era by Lee Stabert
Carrots with passion fruit, saffron and garlic with cauliflower, barigoule and artichokes, turnips with Herbes de Provence, spicy pickled vegetables for báhn mi, kosher dill pickles, okra with sage, preserved lemons and oranges, mushrooms, apples, Brussels sprouts, cauliflower, green beans and okra.

May 11, 2010

3 mins read

#015 June 2010/Food

The Food Issue: The Challahman Cometh

Michael Dolich sets out to revive the neighborhood bakery by Lee Stabert
On an unseasonably warm day in April, Four Worlds Bakery’s Michael Dolich is overseeing the installation of a serious oven. Three men (one of them an expert on this expensive and unwieldy piece of equipment) are straining their backs and sweating up a storm,

May 11, 2010

5 mins read

#015 June 2010/Environment/Food/Urban Nature

Found Food: Spring

I had never realized the dearth of earth tones in my wardrobe. Casey Spacht, director of Lancaster Farm Fresh Co-op and my guide for a day of foraging in Lancaster County, closed his last logistical planning email thusly: “p.s. wear camo......just playing... but would be good. greens, browns.”

May 11, 2010

3 mins read

#015 June 2010/Food/gardening

Shoots & Ladders: Be the Bee

A guide to helping cucumbers and melons get their groove onby Char Vandermeer
If summer were a taste, it would surely be cucumber—or maybe muskmelon. They’re both little bursts of sunshine on the vine. While your planting space may be limited to a few pots or a tiny patch in a community garden, that doesn’t mean

May 11, 2010

1 min read

#015 June 2010/Circular Economy/Compost/Farming/Food

Profile: King of Compost

Urban farmer and MacArthur Grant recipient Will Allen on the importance of greens, worms and moreby Lee Stabert
Everything about Will Allen is big. The pro basketball player turned urban agriculture iconoclast has hands like baseball mitts, and arms like tree trunks. His normal uniform—jeans, baseball hat, hooded sweatshirt with the sleeves removed—only serves to emphasize

May 11, 2010

5 mins read

#015 June 2010/Cooking/Food

Dispatch: Greatest Hits

Some people geek out over wine. Others, old vinyl. For me, it’s cheese. The stinky stuff. Stilton. Fontina. Époisses. When I meet a strong cheese, it stops me cold, the way hearing a new song on the radio can make you pull over the car, motivated by a desire to really listen. You don’t forget

May 11, 2010

2 mins read

#015 June 2010/Cooking/Farming/Food

From the Editor: Home Made

Alex passed his Publisher’s Notes duties along to me this month because I am, simply put, obsessed with food. I’ve been looking forward to this issue for months. Last June, I moved back to Philadelphia—my hometown—after a few years in the wilderness (read: Nashville, TN).

May 11, 2010

3 mins read

#014 May 2010/Food

Feature: Hop Stars

Local restaurants take beer into their own handsby Lee Stabert
Beer and food—a classic combination. Now, any restaurant worth its salt makes their own food from scratch, but what about beer?

April 8, 2010

5 mins read

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