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@ Reading Terminal: On-site cheese making

Grid’s illustrious neighbor, the Reading Terminal Market, has some exciting new occupants. The New Jersey-based Valley Shepherd Creamery, due to open in November, will truck in milk three times a week, allowing customers to witness their cheese-making process firsthand. Already open are the Tubby Olive, which sells olive oils and vinegars on tap, and the

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1 min read

Talking Turkey: Fair Food offering local bird options for this year’s Thanksgiving table

Turkey time is almost here! Once again, Fair Food has plenty of local, sustainable (and delicious) options for celebrating your holiday. Choose from naturally-raised and Heirloom Bronze turkeys from Koch’s Turkey Farm (Tamaqua, Pa.), certified organic birds from Lancaster Farm Fresh (Leola, Pa.), and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton, N.J.). If

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1 min read

Jerky Boys: A convenience store staple gets a makeover

Last Christmas, Mark Novasack was making beef jerky to give as gifts, and shared some with his friend Marcos Espinoza. Inspired, Espinoza pitched the idea to try making jerky with some familiar flavors, including Philadelphia cheesesteak (their “Original” flavor) and a Southwestern spiced with green chilies, cumin and cayenne. After

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1 min read

Culinary Enterprises: A new hub for food entrepreneurs opens in West Philly

A look inside a kitchen at the new Culinary Enterprises Center in West Philly (Hao Wei Yang)Food entrepreneurs have a new home in West Philadelphia.   This morning, The Enterprise Center (TEC) opened their new Dorrance H. Hamilton Center for Culinary Enterprises—a new initiative aiming to bring together the vibrant local food industry with the

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1 min read

Cheese of the Month: Amram

If you find yourself with a free weekend this fall, consider a day trip to Milford, N.J., home to Bobolink Dairy & Bakehouse. There you’ll meet Jonathan and Nina White, who make rustic farmstead cheese and bake loaves of incredible bread, like duck-fat ciabatta, in their wood-fired oven. Back in 2005,

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1 min read

All in the Family: The many shades of winter squash

story and photos by Marisa McClellan
A few years ago, at the end of the summer’s growing season, I decided to challenge myself to try a new kind of squash each week. I discovered that I loved the flavor and ease of roasted delicata. I spent a full week cooking through

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2 mins read

A New Leaf (or Two): The greens that keep on giving

story by Char VandermeerNow that cooler nights and shorter days have taken over, it’s time to bust out the greens and radishes again.
 
And they’re easy—really! I know gardeners always say growing vegetables is “easy,” but often they’re stretching the truth, and sometimes they’re flat-out lying. Not so with loose-leaf lettuce, Swiss chard and kale. So

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1 min read
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