photo by Ryan Scott Lovin’ Spoonful by Emily Teel At any successful party, guests might remark over their plates, “This is really good. You should sell this!” While many hosts smile and wave off the idea, Kate Hartman followed through. She started her company, Good Spoon Seasonal Foods, cooking grass-fed beef chili that she served
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Winners Take All by Katie Bohri Restaurants create a lot of waste. There’s food waste, and the wasted fossil fuels that go into keeping a full menu available year-round. But there’s also a waste of human energy: the energy that workers must spend to manage the stress imposed by an industry that pits employees against
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Drinking & Riding by Justin Klugh Philadelphia has no shortage of home brewers. But not every tech specialist, contractor or middle school teacher who goes home to a distillery in their garage has the know-how of commercial business to take the next step in a crowded craft beer universe. “How do I do that without
Moreby 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
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