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
More
photo by Sang Cun by Alex Jones The view from the north side of Vine Street just east of Broad is all high-rises and highways: concrete, brick and asphalt as far as the eye can see, with neat rows of street trees lining the road as a perfunctory nod to nature. But, north of the
Morephoto by Ryan Scott Lovin’ Spoonful by Emily Teel At any successful party, guests might remark over their plates, “This is really good. You should sell this!” While many hosts smile and wave off the idea, Kate Hartman followed through. She started her company, Good Spoon Seasonal Foods, cooking grass-fed beef chili that she served
MorePorcSalt & Rooster Street Provisions sell delicious, hand-crafted charcuterie in small batches
PorcSalt, the project of Chef Matt Ridgway in Rosemont, N.J., and Rooster Street Provisions, owned by Tony and Kristina Page in Elizabethtown, Pa., are doing things with meat that are new and yet old, and all thoroughly delicious—hand-crafting charcuterie in small batches and building careers around
Liz peruses a products case at the Green Aisle Grocery on Grays Ferry Avenue. | Photos by Megan Matuzak
The electric-green storefront of local food market Green Aisle Grocery on Grays Ferry Avenue is a sign of change. Five years ago, the acupuncture clinic across the street or frozen Greek yogurt shop on the corner would
It looks like the wait for Kensington Quarters (1310 Frankford Ave.), an ambitious combination of butcher shop, restaurant and classroom, is about to end. The restaurant is a partnership of Michael and Jeniphur Pasquarello (the owners of Cafe Lift, Prohibition Tap Room and Bufad), and a newcomer to Philadelphia, butcher Bryan Mayer.
illustration by Hilary SedgwickIce cream is, as Jen Satinsky says, the “total comfort food.” You reach for it when you’re feeling blue, it’s the encore to birthday cake, and a treat to indulge in on a hot day. It’s also, according to Jen, a great way to showcase the brilliance of a single ingredient. Armed
MoreWhen you think of escargot or griddled pork belly, getting it from a food truck may not come to mind. With a promise to cook from the heart and to offer environmentally sustainable and local menu options, owners of the HEART food truck, Michael Falcone and Tonda Woodling, are looking to change that.
“We really want
15.jpg This Saturday, Tara Whitsitt of Fermentation on Wheels will hold a workshop on vegetable fermentation at Mariposa Food Coop from 2:30 to 5 p.m. Using local, seasonal ingredients, Whitsitt will teach and prepare a wild ferment. She’ll also hold a forum on starter cultures and attendees can bring an empty jar and take a
MoreGrid’s illustrious neighbor, the Reading Terminal Market, has some exciting new occupants. The New Jersey-based Valley Shepherd Creamery, due to open in November, will truck in milk three times a week, allowing customers to witness their cheese-making process firsthand. Already open are the Tubby Olive, which sells olive oils and vinegars on tap, and the
MoreIn June, High View Farm’s Linda Geren brought half a hog to Reading Terminal Market for PASA’s “Snout-to-Tail” seminar. Local chefs made some miraculous creations with the rich, flavorful meat, but Geren’s humble homemade scrapple—served with homemade apple butter and new potatoes—might have been the star.
More