Food - Page 21

#203 April 2026/Cooking/Culture/Current Issue/Food

Brooklyn native carries on Jewish baking traditions, sharing babka and other delicacies with a Philadelphia audience

As the oldest of nine children, Shevy Sputz was her mother’s kitchen assistant in their Brooklyn household. Sputz’s mother, a talented cook and baker, wisely gave her daughter responsibility for making desserts. Decades later, that early family apprenticeship and an heirloom recipe led to the formation of Sputz’s burgeoning Fairmount-based business, Shevy’s Babka Paradise. Although

April 4, 2026

2 mins read

Food

Finding the Cure

PorcSalt & 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

July 14, 2014

4 mins read

#063 July 2014/Food

Gray Sells Green: Specialty market Green Aisle Grocery expands westward

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

June 26, 2014

1 min read

#063 July 2014/Community/Food

New Kid on the Block

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.

June 24, 2014

11 mins read

#063 July 2014/Food

The Real Scoop on Local Sourcing: Fair Food connects Weckerly’s Ice Cream to the freshest ingredients

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

June 22, 2014

4 mins read

Community/Food

From the HEART: Food Truck Serves Up Local, Sustainable Cuisine

When 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

June 9, 2014

2 mins read

Food

Last Chance to Ferment with Fermentation on Wheels

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

May 30, 2014

1 min read

#009 November 2009/Cooking/Food/GridPhilly

@ Reading Terminal: On-site cheese making

Grid’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

October 11, 2012

1 min read

#018 September 2010/Farming/Food/GridPhilly

Farm Profile: High View Farm

In 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.

August 20, 2010

1 min read

#018 September 2010/Cooking/Food/Guides

Cheese Of The Month: Claudio’s Mozzarella

Claudio Specialty Foodsby tenaya darlington, madamefromage.blogspot.comIf you’ve never had fresh mozzarella—I’m talking one-hour-old—do yourself a favor and stroll down to Claudio’s in the Italian Market. It’s one of the few places in the city where you can still observe a food tradition in action. Like Nan Zhou (927 Race St.), the noodle bar in Chinatown

August 20, 2010

1 min read

#018 September 2010/Cooking/Food/Guides

Bag It

Spruce up that sack lunch with these easy recipes
Recipes and photos by Marisa McClellan
The days are getting shorter. Labor Day is on the horizon. Soon there’ll be a hint of a chill in the morning air. This can only mean one thing: Fall is coming, and with it fresh school (or office) supplies, one or

August 20, 2010

2 mins read

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Food - Page 21

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