Folks, This Ain’t Normalby Joel Salatin (Center Street, 384 pp., $25.99, October 2011)
MoreTwo years ago during a staff retreat, Tyler Holmberg and his colleagues at the University of Pennsylvania’s Netter Center for Community Partnership started brainstorming about transforming the southern portion of Bartram’s Garden into an operational farm. Since then, their vision has become a reality; last month, ground was officially broken for the Bartram’s Farm and
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"Food is a great way to bring people together,” says Jennifer Brodsky, Greener Partners’ chief operating officer. At Longview Agricultural Center, a 90-acre certified organic farm in Collegeville and hub for Greener Partners, food is at the heart of their mission.
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photo by foodandwaterwatch.orgStand up for farmers’ rights today in Philadelphia! Join Food and Water Watch, and other fair food organizations like Slow Food Philly, Farm To City, and Fresh Buy Local, to fight for Fair Farm Rules to be implemented in Pennsylvania. The Fair Farm Rules of 2008 (or the Grain Inspection, Packers and Stockyards
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For locavores, the morning moments spent at Philadelphia farmers markets can be defined as delicious bliss. When the temperatures hit their harshest levels this summer, chill out by turning the local bounty found at the market into refreshing summer sips that don’t rely on tea or citrus shipped from miles and continents away.
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Though i’m not a vegetarian, summertime piques my partiality for grill-ready burgers created from beans (or lentils), grains and vegetables. The trick to a homemade veggie burger that won’t fall to pieces on the barbecue is a simple three-step process: cook, chill and grill. This means that the night (or morning) before, you make the
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If you’re looking for a bold cheese to pair with beer, reach for Red Cat from Birchrun Hills Farm. This classic washed-rind stinker from Sue Miller isn’t as bossy as a ripe Epoisses—a pungent French delicacy—but it has the same creamy texture and beefy character. Think of stewed meat and bitter greens. The slightly astringent
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Get out your granny cart and head to the farmers market for 10 pounds of plums (ask for discounted “seconds”), because this is the summer you’ll make sour fruit beer.
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These days you can find any number of novelty beer mustards at boutique grocers, but nothing will be as delicious as the one you make yourself with a favorite local brew. Choose a bright, flavorful beer like Yards Philadelphia Pale Ale or Dogfish Head 120 Minute IPA and your mustard will taste like biting into
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Beer is often called liquid bread, a nod to both grainy origins and covert calorie content. At Betty’s Speakeasy, owner Liz Begosh and pastry chef Adriane Appleby reverse the process, transforming locally brewed liquids into covetable cakes and fudge. “We don’t like to make overly sweet sweets,” says Begosh, a former pro cyclist-turned-pastry queen. “The
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