In 2007, a flyer for a new Whole Foods Market program caught the eye of Mark Highland, founder and president of Organic Mechanics Potting Soil. It asked for local producers who had products that were grown, raised, harvested or crafted within 100 miles from a Whole Foods Market store (measured as the crow flies). HighlandMore
Illustration by Faye Rogers.Gardening can be rife with emotional highs and lows. For the novice gardener, the hopes held by a trove of seedlings can be dashed by watching the tiny plants wither and fade, despite one’s best attempts. More seasoned gardeners may bask in the glow of pride, having achieved success with planting, pottingMore
Illustration by Faye Rogers.If you’re sitting at the bar at the Sofitel Hotel this summer, you might experience this scenario: After scanning the cocktail menu, you order a mojito, the perfect drink to celebrate a bright afternoon. The first sip is an explosion of flavor—like the rum, lime and mint are dancing a conga lineMore
There once was a time in Philadelphia when being vegan meant scanning menus for animal-free options and, all too often, settling for a salad. But times have changed. Blackbird Pizzeria, a small shop at 6th and Lombard, serves a 100 percent vegan menu of sandwiches, wings, salads and pizzas.More
In a world full of processed foods, it’s rebellious to make healthy snacks and encourage mindful consumption. At least that’s the idea behind Rebel Ventures, a socially conscious business run by young entrepreneurs with funding from University of Pennsylvania’s Netter Center for Community Partnerships. Rebel Ventures’ main business is the making and selling of granolaMore
Joe Shapiro poses at The Hamilton Mansion at the Woodlands. Photo by Neal Santos.
A walk around West Philadelphia reveals Joe Shapiro’s handiwork. He built the wooden kiosks in Clark Park, the garden beds at the Walnut Hill Community Farm, the interpretive signs at the Woodlands. He planted trees along the Schuylkill River and
Long, snowy winters are nothing new to Philadelphians, but this season’s accumulation did some serious damage, counting among its victims the beloved Channel 6 ZooBalloon. The first attraction of its kind, the ZooBalloon carried riders 400 feet above the nation’s first zoo, providing for sweeping views of the Schuylkill River, Fairmount Park and the PhiladelphiaMore
Chef Eli Collins of Pub & Kitchen describes the ingredients in his still life and how they are used in his signature dish. Image by Mike Persico.
Students learn the relationship between food and art from Philadelphia’s top chefs
As a new art teacher, it felt natural for Deva Watson, also a food runner at Zahav and