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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

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1 min read
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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

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5 mins read
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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

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2 mins read
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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).

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3 mins read
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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?

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5 mins read
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Feature: the Flour Show

A 300-year-old mill helps revive a beloved brandby Lee Stabert
With the mill running, the whole building moves,” says Dave Poorbaugh, standing on the well-worn wooden floorboards of the 300-year-old Annville Mill in Lebanon County. “An old flour mill has a soul, because it moves. And when you walk in here, you’re part of it. You’re

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3 mins read
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Flour 101: Hard vs. Soft

When it comes to flour, here are the basics: Soft wheat thrives in temperate, moist climates (like ours), while hard wheat flourishes in the Midwest. Soft wheat is milled into pastry flour, while hard wheat becomes bread flour. “All-purpose” flour—something Dave Poorbaugh of Daisy Organics stridently opposes on principle, arguing, “I don’t think many women

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1 min read
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Buy Local: Young Garlic

Garlic is one of nature’s most wondrous miracles. I have never had a dish that I deemed “too garlicky”—I like it spicy (raw), sweet (roasted; I go through whole heads at a time) and anywhere in between. When most Americans picture garlic, they see the mature bulbs—taut little bundles of awesome, each individual clove gift-wrapped

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1 min read
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Buy Local: SunnyGirl Farm

SunnyGirl Farm is the fulfillment of a lifelong dream for Mary Ann Petrillo, and her partner Jennifer Cully is along for the ride. Growing on only an acre and a quarter near Kennett Square, the pair sell at farmers’ markets, supply local restaurants and offer a 20-share CSA.

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1 min read
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