Food - Page 22

#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

#018 September 2010/Farming/Food/gardening

Proud Mary

Mary Seton Corboy and Greensgrow continue to set an example
story by Lee Stabert/photos by Jessica Kourkounis
Greensgrow, an urban farm and nursery in kensington, is a superstar of Philadelphia’s sustainability community. Having earned an abundance of recent national and local press, the pioneering farm’s name is always at the ready when conversation turns to the rising

August 20, 2010

14 mins read

#018 September 2010/Food/gardening

Late Arrivals

By Char Vandermeer
By mid-August, you probably know what works in your garden and what doesn’t. But fall is falling and seed catalogue season is a long ways away—this can lead to a case of the late summertime blues.

August 20, 2010

1 min read

#018 September 2010/Food/gardening

Jungle Fever

This South Philly gardener goes vertical by scott orwig
Sometimes it’s easy to forget the simplest way to go green: plants. But for city dwellers whose outdoor space consists of a tiny concrete slab or rooftop deck, a lush, outdoor garden seems out of the question. There are plenty of easy ways to green up even

August 20, 2010

1 min read

#018 September 2010/Community/Cooking/education/Food

Learning To Eat

Philadelphia’s Farm to School program expands by lee stabert
Over the last few years, school lunch has scored a prominent place in the national dialogue—whether it’s Michelle Obama’s initiatives, Jamie Oliver’s Food Revolution or “Fed Up With Lunch,” a Texas teacher’s disturbing blog documenting the daily menu at her school. It’s also an issue that’s poised

August 20, 2010

2 mins read

#018 September 2010/Cooking/Food

Slice of Heaven

This month’s cover story on Greensgrow Farm hits on a number of our favorite issues—cultivating community, repurposing vacant land, food and self-reliance—but, at its core, it’s about the joys of hard work. As my dad used to say, “Hard work ain’t easy.” He would know. With the help of my mom and their four children,

August 20, 2010

2 mins read

#015 June 2010/Cooking/Food

The Food Issue: Recipe Box

These fresh, easy recipes are perfect for the upcoming season of seaside snacking and backyard barbecues by Marisa McClellan, foodinjars.com

May 11, 2010

1 min read

#015 June 2010/Cooking/Food/Guides

The Food Issue: Jarhead

Becoming a home artisan is easier than you think by Marisa McClellan
Fire-roasted tomatoes. Vanilla-rhubarb jam. Plums in honey. Preserved Seckel pears. No, this isn’t the inventory list of some new upscale grocery—these are just a few of the foodstuffs I preserved last summer and have been happily eating all winter long.

May 11, 2010

8 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

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Food - Page 22

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