by Peggy Paul Casella FennelThis herb grows up to 10 feet tall, with finger-like stems that stretch upward from its bulb amidst feathery fronds. As it reaches maturity, the plant produces a canopy of yellow flowers. Like the fronds, stems and bulb, these flowers are entirely edible, boasting a sweet, licorice-like flavor. The two
MoreVictor Michael hand-mixes a batch of his Philly Delcious Granola | Photo by Stephen Dyer By Danielle Wayda The funny thing is, when I lived in St. Lucia, I didn’t even have to buy coconuts,” jokes Victor Michael of Philly Delicious Granola. “They’re all over the place, I could just pick one up outside.” His granola is
MoreIllustration by Grace Hwang It’s Prime Time To Savor These Late-Summer Beauties By Peggy Paul Stone Fruits (e.g., peaches, plums, nectarines and apricots) Though they vary in flavor, size and shape, all stone fruits (or drupes) are unified by their thin skin, soft, sweet flesh and nut-like pit. Peaches and nectarines are the densest of
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Free Library of Philadelphia President Siobhan Reardon | photo by Jon Roemer By Marilyn Anthony In 2008, Siobhan Reardon, the first female president of the Free Library of Philadelphia, had some challenging ingredients to work with when she arrived: a 30 percent budget cut, a stalled capital campaign, pressure to close many neighborhood libraries and the astounding
MoreWe all know that the food we nourish ourselves with affects our bodies. But how often do we think about the fact that what, and where, we choose to eat affects the health of the local economy and environment? Our everyday food choices also reflect our personal values. When you choose to patronize businesses in
Moreby Emily Teel Mushrooms grow from a network, a web of interconnected genetic information called mycelium. Even though it’s invisible to the human eye, soil mycelium is constantly growing, individual spores sending out threads called hyphae and building connections to one another. Something similar happened when Dan Howling, Brian Versek and Tyler Case met. Mycopolitan, Philadelphia’s
MoreThere are hundreds of places in Philadelphia where you can get great vegetarian food. Many are now offering specials, like Meatless Mondays at dive bar stalwart Tattooed Mom’s, when vegetarian entrées are half off, and Tiffin Tuesdays, when they offer deep discounts on their vegetarian menu as well (even when you’re ordering online and getting
MorePLANT-BASED PROFILECouncilman Kenyatta Johnson not only wants to be there for his constituents; he wants to be there for his infant son. “I can’t predict the future, but I do know that taking care of my body and eating healthy is one way to make sure I’m doing all that I can to be around
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PLANT-BASED PROFILEFor Liam Wilson, bassist for the critically acclaimed hardcore band Dillinger Escape Plan, excluding animal products from his diet expanded his horizons. “When I decided to change my diet in my teens, I was introduced to so many new tastes—new cultural traditions around food—and as a result I became a more adventurous and disciplined
MorePLANT-BASED PROFILERopeadope recording artist Kuf Knotz released his latest record, A Positive Light, this past spring, and that title accurately captures his vibe. His expansive view of the world is reflected in his music as well as his eating habits.
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