story by Tenaya DarlingtonHere’s a cheese perfect for the onset of fall, a raw-milk beauty that pairs well with apples, nuts and even chocolate. Havilah, from Lawrenceville, N.J., is a firm, nutty cheese that’s somewhere between a mild Cheddar and a mountain-style Swiss. It’s sweet and milky with a pleasantly bright finish similar to apples.
Morestory by Marisa McClellanFresh corn and juicy peaches are great, but there is no summer food more versatile than plump, sun-ripened tomatoes. Because their season is fleeting, I make a point of preserving as many tomatoes as possible in as many ways as I can. Here are some ways I stash away enough Romas,
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story by Liz PachecoThirty-seven floors above Philadelphia, Zone 7 founder Mikey Azzara is talking local food. He’s at R2L restaurant in Liberty Towers, overseeing the delivery of potatoes, greens and herbs to Chef Daniel Stern. Azzara and Stern spend a few minutes chatting, mostly about the difficulty Stern once had in sourcing locally. Some farms
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story by Liz PachecoWhile the city of philadelphia isn’t planning to start a composting program anytime soon (see our interview with Mayor Michael Nutter on p. 12), efforts are being made to divert food waste from landfills.
In May, Mayor Nutter and the Streets Department launched the Clean Kitchen, Green Community pilot program. The program is
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story by Anna Herman | photo by Emily WrenNow that summer is in full swing, it’s time to get out of the kitchen and retreat to backyards and beaches to cook dinner (and even breakfast!).
Think slow-smoked brisket, wood-fired pizza, rotisserie chicken, sausages, kebobs, fish tacos, skillet potatoes, grilled vegetables. Even eggs and
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story by Marisa McClellanWhether you love or hate summer squash, July and August are impossible to live through without having it cross your dinner plate. Happily, I adore it all, whether it’s the classic green zucchini, the more unconventional yellow crookneck or the tender, flying saucer-shaped pattypan.
Still, during the height of the season, I eventually
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story by Marisa McClellan
For years, yeast was a mystery to me. Though I grew up in a household that made its own granola each week, and canned jams and applesauce every summer, we relied exclusively on store-bought breads, bagels and pizzas.
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story by Dana Henry | photo by Albert Yee
Laurie Jenkins, owner of Shady Apple Goats Farms, dreams of having many goats and growing her own hay for rotational grazing. While her backyard dairy farm, nestled behind a busy suburban street in Flourtown, may not offer the expansive landscape Jenkins
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Organic waste in University City can now stay local thanks to the opening of The Dirt Factory, a neighborhood composting center. With help from a local property owner and the University of Pennsylvania’s donation of two Earth Tub composting systems, residents will have a place to bring their organic waste and,
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story by Dana HenryAlmost 10 years ago, Sandor Katz, the self-proclaimed fermentation fetishist, wrote and published the ‘zine-turned-book, Wild Fermentation, a DIY bible for making food with healthful bacteria. After a second book and years of touring, educating and meddling with microbes, Katz is back with his third and most comprehensive text
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