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Intersections: Color Wheels

Mural Arts sets its sights on the city’s lunch trucks

After a while, Philadelphia’s omnipresent lunch trucks can blend together, fading into the backdrop of the city. Enter the Lunch Truck Project, a Mural Arts Program bringing vibrant colors and eye-popping designs to our city’s mobile meals. 

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1 min read
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Review: Bringing It To The Table

Wendell Berry understands technology’s lure to farmers. In 1950, when he was 16, his father bought a tractor, and suddenly he found he was impatient with his mules. But what does a tireless machine do to a farmer’s relationship to the land? Land becomes something to overcome—a perspective shared by a traveler on an interstate

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1 min read
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Review: Food Rules: An Eaters Manual

Food Rules is basically the CliffsNotes version of Michael Pollan’s last two books—The Omnivore’s Dilemma and In Defense of Food. But that’s not a diss: This little collection of tips and food facts offers plenty of practical, distilled information. Even for committed Pollan-ites, it’s a quick, breezy refresher, and a nice motivation for re-commitment to

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1 min read
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How To: Make Your Own Tomato Sauce

Liberating yourself from processed and prepackaged food often starts with the small stuff. For me, salad dressing was a game changer. Once I realized how simple it was to make, and started reading the labels on commercial brands (Canola oil as the number one ingredient? Water as number two?!), I could never go back.

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2 mins read
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Food: Winter Greens

In the summer, eating local is easy. Farmers’ markets abound, featuring mounds of beautiful, colorful produce. In the winter, there are potatoes, sweet potatoes, and a rotating cast of root vegetables that require a bit more work than the kiss of the grill and a splash of olive oil. Fortunately, there are a few green

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1 min read
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Food: Soy Bien

A Chinatown company churns out tofu
Manufacturing is a centuries-old tradition in Philadelphia, but over the last 50 years, countless factories have left the city. In 1990, Yatsun Wen, a Chinese immigrant, started manufacturing tofu by hand in Chinatown. Now, 20 years later, his company Nature’s Soy has distribution up and down the East Coast, and

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1 min read
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Recipe: Root Cause

A seasonal spin on Shepherd’s Pie 

photo and recipe by erin gautsche, farmtophilly.com
This vegetarian casserole is a variation on the traditional Shepherd’s (or Cottage) Pie, created in England in the late 18th Century to feed poor working families.  The top layer features the ubiquitous (and cheap!) potato; we’ve replaced the traditional filling of leftover meat with

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3 mins read
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From PASA’s Executive Director

To the Readers of Grid,All of us at the Pennsylvania Association for Sustainable Agriculture (PASA) are delighted to share our story with folks who truly understand the importance of building a food system that not only helps to keep good farmers on the land, but good environmental practices in the field and good food on

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1 min read
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2010 Farmbook: Introduction

We all know that food tastes better when it’s prepared by someone who loves us, or when it recalls something treasured from the past—Dad’s Friday night roasted chicken, your neighbor’s homemade hot fudge or the tangy summer slaw that smells like the very essence of childhood beach weekends.

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1 min read
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