Food - Page 30

#191 April 2025/Compost/Current Issue/Food/Recycling

Sharing the burden of organics collection could help composting programs get off the ground

In last month’s issue, I wrote about how Philly could start a City-run composting drop-off program. Unfortunately, the City might not have the staffing to mount such an effort. Forty years ago, when the City was launching its recycling program, it had 23 employees in its recycling office. Today, the Department of Sanitation has two.

April 1, 2025

2 mins read

#004 May 2009/Culture/Farming/Food

Feature: Will Play For (Local) Food

Philly raconteurs Hoots and Hellmouth promote local farms on tourby Andrew ThompsonAmid the hustle of touring—going from town to town and not being able to stop for more than a few hours to play a show, fill your stomach at a Cracker Barrel and jet off to the next venue—it can be hard to find

May 1, 2009

3 mins read

#004 May 2009/Food

Feature: Small Is Beautiful

Braving the heat for an intimate seat at Talula's Tableby Jamie LearyFor the staff at talula’s table, a gourmet market and caterer in Kennett Square, hospitality is not perfunctory—it’s heartfelt and natural. Aimee Olexy and Bryan Sikora, the hands-on husband and wife owners (she manages the market, he runs the kitchen), seem to truly enjoy

May 1, 2009

4 mins read

#004 May 2009/Cooking/Food

Recipe: Guerrilla Ratatouille

Ratatouille is the perfect catchall for spring and summer’s bounty. A staple dish in Provençe, Ratatouille is loved for its versatility, as different chefs have completely different recipes for the dish. Feel free to play around with the proportions of vegetables, depending on what you like and what’s available.

May 1, 2009

1 min read

#004 May 2009/Cooking/Food

Recipe: Apple Raspberry Carboholic Cobbler

It seems like everyone these days is counting carbs. Everyone but me, that is! I love carbs so much that I added an extra layer of dough to this sweet and tart cobbler. Since it’s packed with fruit and fiber, it makes a healthy, filling breakfast paired with a steaming pot of tea. But my

May 1, 2009

1 min read

#004 May 2009/Cooking/Food

Recipe: Beet and Lentil Vinaigrette

Courtesy of Pumpkin chef Ian MoroneyPumpkin is a neat little restaurant where you can have an intimate meal or a quick lunch bite, and then hop across the street to their market for some goodies to make your own feast. Their menu changes every day, so it pays to check back often. Some days they’ll

May 1, 2009

1 min read

#004 May 2009/Cooking/Food

Recipe: Banana Panino

Courtesy of Tria's chef Nick MezzinaTria has made a name for itself with what, in retrospect is one of those too obvious kind of ideas: serving really good wine, beer and cheese at the same place. They also manage to pull it off without looking like super-snobs, and by searching out and using lots of

May 1, 2009

1 min read

#004 May 2009/Food/GridPhilly

John and Kira’s New Boutique Bees

Individually hand-painted, these little “chocolate bees” are filled to the brim with salted caramel and locally-made basswood honey from Draper’s Super Bee Apiaries in Millerton, PA.

May 1, 2009

1 min read

#004 May 2009/Farming/Food/GridPhilly

Lancaster Farm Fresh

Comprised of over 50 local certified-organic farmers, Lancaster Farm Fresh is a cooperative that supports the farm community within Lancaster County and serves the greater Philadelphia region (and they’re featured on pg. 32). They supplied not only the rhubarb for this month’s recipe, but an assortment of fresh fruits, vegetables and grass-fed animal product like

May 1, 2009

1 min read

#004 May 2009/Farming/Food/GridPhilly

Shellbark Hollow Farm’s Goat Cheese

A family operation that started with only two young goats, West Chester-based Shellbark Hollow Farm makes great local goat cheese.

May 1, 2009

1 min read

#004 May 2009/Cooking/Food

Recipe: Goat Cheese Cheesecake

with Rhubarb Compoteby Ashley JeromeWith spring here, it’s time to start opening your fridge—and your palate—to all the wonderful foods that make a triumphant return to our local farmer’s markets and CSAs. Try out this rich, sweet dessert on a warm spring night and reawaken your kitchen prowess.

May 1, 2009

1 min read

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Food - Page 30

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