Food - Page 28

#200 January 2026/Farming/Food/News

Multitalented Temple alum’s new business is for the coffee connoisseur

Joseph Nguyen, 27, lives in South Philly and holds a 2020 Temple University degree in international business. But if you ask him what he does, the answer is much more nuanced. “I live three different lives,” he says. Nguyen performs audits for government and corporate clients, competes as a Muay Thai martial artist, and runs

January 1, 2026

3 mins read

#011 February 2010/Farming/Food/GridPhilly

Meadow Run Farm

The strongest prosthelytizing tool in a food sustainability advocate’s bag-o’-tricks might just be a farm fresh egg. Crack that thing open into a hot skillet and watch onlookers gasp in awe at a yolk the color of a perfect Florida orange.

January 20, 2010

1 min read

#011 February 2010/Cooking/Food

Recipe: Humble and Hearty Vegetable Soup

by Dynise Balcavage, urbanvegan.net
Nothing is as comforting as being snowed in, puttering around the kitchen and making a huge pot of steaming soup. This filling soup uses pantry staples and humble vegetables. It’s a snap to make, nutritious and filling, and you can improvise, depending on what you have on hand. It also freezes well.

January 20, 2010

1 min read

#011 February 2010/Food/GridPhilly

Libations: Dock Street Barley Wine

A perfect tipple for the dead of winter, Dock Street’s Barley Wine is the local brewer’s first foray into bottled beer. Produced and packaged on-site, this limited release is a complex burst of malty goodness.

January 20, 2010

1 min read

#011 February 2010/Cooking/Food

How to Braise

The best thing about cold weather is ending the day with a rich, hot plate of food. So, there is no better time for braising—the low and slow method of cooking that produces deep, comforting flavors. Meat is one of the more obvious choices for braising, but you can also use fish or vegetables.

January 20, 2010

2 mins read

#011 February 2010/Cooking/Food

Winter Fusion: A twist on an old stand-by

by Allison Kelsey, FarmToPhilly.comThis dish combines the savory melding of long cooking and the fresh, bright flavors of a quick spin on the stove.
Although the recipe is printed here, there’s room to improvise. If you’re not a big fan of mushrooms, substitute a vegetable (just be sure to add at the right time and not

January 20, 2010

2 mins read

#011 February 2010/Cooking/Farming/Food/Guides

Mushrooms

Only the hardiest souls flourish in the dead of winter. Far from the glimmer of spring, with little sun and no warmth, most reasonable organisms are hunkered down. Fortunately, mushrooms (like bloggers) don’t have much use for nice weather—they do just fine in the damp darkness of February. So, at a time of year when

January 20, 2010

1 min read

#011 February 2010/Food

Bánh-ding Experience: Grid traverses the city, sampling the vegetarian take on a Vietnamese staple

I should start this piece by disclosing some bias: I have Fu-Wah’s number saved in my cell phone. I use it for ordering takeout tofu hoagies—the timing is perfect if I dial right as I’m leaving my apartment. I have eaten at least a hundred from the beloved corner market in West Philly, and loved

January 20, 2010

2 mins read

#011 February 2010/Cooking/Energy/Food/GridPhilly/Politics

Philadelphia’s 2010 Sustainability Resolutions: Local notables offer GRID their green goals for the coming year

It’s not only the beginning of a new year, but the dawn of a decade. Time for fresh starts, kept promises and discarding all the stuff from the aughties that Americans would do better without (Hummers, commercially-made sausages wrapped in chocolate chip pancakes, Nickelback, Ed Hardy t-shirts, bottled water, to name a few.) Grid asked

January 19, 2010

2 mins read

#011 February 2010/Food

Seeing Green: A new café opens in South Philly

Green Eggs Café is the latest business to open in the rapidly-exploding South Philadelphia neighborhood adjacent to East Passyunk Avenue. The breakfast-and-lunch spot will offer another option for hungry neighborhood residents, tired of long waits at Queen Village brunch meccas.

January 18, 2010

1 min read

#010 December 2009/Cooking/Food

Recipe: Changing Standards

A favorite lasagna recipe reimagined by Erin Gautsche
When I became a vegetarian, my second cousin gifted me a well-worn copy of Anna Thomas’ 1972 cookbook The Vegetarian Epicure. As I experimented with its recipes, my mother did, too, and her favorite company meal became, and remains, Epicure’s spinach lasagna with wine and herb sauce.

December 1, 2009

3 mins read

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