Food - Page 23

#186 November 2024/Food

Some yummy highlights from Grid’s recipe book

Over the years, Grid has published hundreds of recipes. For this food issue, we took a trip back to the stacks to find a sumptuous selection you can incorporate into any holiday spread. Spiced Pear Bread by Marisa McClellan, Food in Jars Makes one large loaf or two small ones. 2 cups finely chopped pear

November 1, 2024

7 mins read

#012 Special: Farmbook 2010/Farming/Food/GridPhilly

Birchrun Hills Farm

A local dairy farm turns out killer cheese, and a few surprisesOn his first day of kindergarten, the teacher asked Ken Miller what he wanted to be when he grew up. It was an easy answer, since he could only imagine becoming one thing: a farmer.

February 1, 2010

3 mins read

#012 Special: Farmbook 2010/Food/GridPhilly

Restaurant Alba

Sean Weinberg has restaurants in his blood. His parents own the legendary Rose Tattoo Café in Fairmount, and, after years of studying cooking—including stints in Italy and Mexico, and an externship under The French Laundry’s Thomas Keller—he worked five years at the helm there. Along with his wife Kelly, Weinberg has always been intensely passionate

February 1, 2010

1 min read

#012 Special: Farmbook 2010/Farming/Food/gardening/GridPhilly

Happy Cat Organics

A local seed company quietly amasses a tomato treasure troveHearing Happy Cat Organics’ Tim Mountz talk about tomatoes is enough to make any food-loving soul long for summer. Along with his wife Amy Bloom, Mountz has compiled a seed collection featuring 200 varieties of heirloom tomatoes. If that sounds like a lot, have no fear:

February 1, 2010

2 mins read

#012 Special: Farmbook 2010/Farming/Food/GridPhilly

Weaver’s Way Farm

Using small parcels of urban land, a local co-op reaps a plentiful bounty
Off of Washington Lane in East Mt. Airy, down a rough little driveway, is the Mort Brooks Memorial Farm. There, on land leased from the Awbury Arboretum, farmer David Zelov and his crew of apprentices and volunteers are taking local to a new

February 1, 2010

1 min read

#012 Special: Farmbook 2010/Farming/Food/GridPhilly

Lancaster Farm Fresh Co-op

Farmers use community to stay viable
Buying locally often takes a bit more effort than walking into the nearest supermarket. But there are creative people out there making it easier for small farmers to compete for your dollars.

February 1, 2010

1 min read

#012 Special: Farmbook 2010/Circular Economy/Design/Food/GridPhilly

Noble: An American Cookery

If there’s one bartop in the city as beautiful as that first post-work drink, it belongs to Noble: An American Cookery. The jaw-dropping single piece of wood stretches almost the entire length of the Sansom Street restaurant.

February 1, 2010

1 min read

#012 Special: Farmbook 2010/Farming/Food/GridPhilly

Inverbrook Farm

A young farmer works her family's land
Claire Murray farms land that belonged to her grandmother. Her parents live there as well, and so does her uncle, who raises pastured poultry. “It’s like this little family compound,” she explains.

February 1, 2010

1 min read

#012 Special: Farmbook 2010/Farming/Food/GridPhilly

Harvest Local Foods

Buying local is only a few clicks away
Situated on a tucked-away little stretch of road in Lansdowne, Harvest Local Foods (formerly Farm Fresh Express) can be a tad difficult to find. Fortunately all customers really need is a different kind of address: harvestlocalfoods.com.

February 1, 2010

1 min read

#012 Special: Farmbook 2010/Food/GridPhilly

Vetri, Osteria and Amis

Marc Vetri has been using Country Time Pork in his restaurants’ dishes for over 10 years, ever since the day Paul Crivellaro walked into his kitchen. The Berks County pigs make their way into the sausages and charcuterie at Vetri and Osteria, and will eventually be used at the brand new Roman trattoria Amis.

February 1, 2010

1 min read

#012 Special: Farmbook 2010/Farming/Food/GridPhilly

Country Time Farm

A local pork producer does things the right way, with exceptional results
Paul and Ember Crivellaro raise pigs. Really good pigs. Pigs good enough to fill the sausages and top the pizzas at acclaimed Philadelphia restaurants Vetri and Osteria and satiate the beer drinkers at Standard Tap and Johnny Brenda’s. But it wasn’t always that way:

February 1, 2010

1 min read

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Food - Page 23

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