Food - Page 28

#204 May 2026/Farming/Food/News

Entrepreneur creates critical connections between farmers and chefs

The shortest distance between two points is incontestably a straight line. But the route Matt Kirchner followed prior to launching Local Bound, a local food distribution business, meandered through South Jersey, North Carolina, Los Angeles, New York City and Point Breeze, and from baseball diamonds to family farms. Kirchner’s passion for playing baseball dominated his

May 1, 2026

3 mins read

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

Frecon Farms

A third-generation orchard looks to the future
The Frecon family has had a storefront in Boyertown since 1952. Richard Frecon and his family settled in the area in 1944 and began planting fruit—apples, peaches and nectarines. After outgrowing their roadside farmstand, they converted an old restaurant into a permanent retail location where they could sell their

February 1, 2010

1 min read

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

Wine: Paradocx Vineyard

Four doctors turn their attention to winemaking
Specialty: WineFind them: Available at the vineyard, through their website, via a CSA and at their tasting room in Kennett Square. Contact: 610-367-62001833 Flint Hill Rd., Landenberg paradocx.com

February 1, 2010

1 min read

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

7 Ways to Amp Up Your Local Food Experience

Make a direct connection to a local grower through Community Supported Agriculture (CSA). Besides a delicious weekly reminder of what’s in season, you can learn things like how weather affects harvests and exactly how long it takes a pumpkin to grow. Find friends or neighbors to split your share if the quantities or commitment feel

February 1, 2010

1 min read

#011 February 2010/Food

Market Share: Elkins Park residents embrace the nascent Creekside Co-op

From the early ’60s through the late ’90s, the Elkins Park business district was an active town center—and Ashbourne Market its de facto town hall. The market eventually occupied a good percentage of the sidewalk-framed storefronts along the main strip, as the owners bought up other businesses to increase space. Technically, it was a grocery

January 25, 2010

10 mins read

#011 February 2010/Food

Community Chest

One of the questions you hear a lot when you work at a food co-op is, “What the heck is a food co-op?” It’s kind of a tricky question. On the one hand, there’s a simple answer: It’s a food store owned by its members for their mutual benefit. Factually correct, but incomplete.

January 20, 2010

2 mins read

#011 February 2010/Food

Review: Eating Animals

Jonathan Safran Foer has flirted with vegetarianism his entire life. Despite questioning the morality and cultural history of eating meat since childhood, the 32-year-old author of the popular novels Everything Is Illuminated and Extremely Loud and Incredibly Close wavered between omnivore and vegetarian for years until he became a father.

January 20, 2010

1 min 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

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Food - Page 28

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