Compostable materials constitute approximately 23 percent of Philadelphia's waste composition. In the absence of a citywide food waste recycling program, all food waste is sent to the landfill. RecycleNOW Philadelphia says this is a missed opportunity because composting would help the city fulfill RecycleNOW’s zero waste vision and it could spur local, sustainable development. It’s a
Moreb.good's White Bean & Rosemary Quinoa Kale Bowl has organic quinoa, kale, veggies, shiitakes, beets, cannellini beans, parmesan cheese and a red pepper vinaigrette.
Can grab-and-go food be good for you? Two suburban restaurants say yes.
There is hardly an idea more counterintuitive than that of a healthy, fresh fast food restaurant—especially one with a commitment to
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Skip the typical sage and thyme for Thanksgiving and instead opt for Chai-Spiced Apple Crisp, Pumpkin & Coconut Thai Curry and Roasted Broccoli Salad with Tahini and Za’atar. | Photo by Emily Teel
Skip the usual suspects for Thanksgiving fare and give late autumn produce a kick
The momentum around food in november all leads up to
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The Humane League's black bean burritos | Photo courtesy the Humane League
Philadelphia Public Schools offer vegetarian education, meals
This fall, Philadelphia Public School students have a new kind of assignment—learning about alternatives to eating meat. Schoolchildren throughout the city will partake in the once-a-week meatless “Lean and Green Days,” part of an effort to create a healthier,
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Flatbreads are great for an easy dinner on—or off—the grill. | Photo by Emily Teel
Fire up the grill as autumn begins to chill
Although I enjoy soups, stews, root vegetables and roasts as much as the next locavore, I try to postpone that kind of cold-weather cooking for as long as possible. These flatbreads
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Small-batch coffee roaster sources great food locally
For Damien Pileggi and Jonathan Adams, owners of Rival Bros coffee roasters, choosing to source locally was a no-brainer.
“Local food makes a ton of sense,” Adams says. “Really, it’s just eating the way our great grandfather’s ate: you eat what is around you.”
Adams and Pileggi took that notion to
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Neat, a natural meat alternative, was created two years ago by Phil and Laura Lapp, who were looking for a healthy, animal-free protein to satisfy their two vegetarian daughters. | Photo courtesy neat
Local companies produce fresh, responsibly made meat substitutes
The average American consumes nearly 200 pounds of meat in a year. While we can’t say for certain
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Common Table aims to shepherd restaurateurs, chefs and local food pioneers to develop their dreams
Entrepreneurs are invited to test their restaurant ideas at Philadelphia's first pop-up restaurant incubator, Common Table, set to launch this fall.
Aspiring restaurateurs, creative chefs and local food pioneers will develop their dream restaurant from concept to creation backed with professional support
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Victory Brewing Company collaborates with food artisans
Thanks to recent collaborations between Victory Brewing Company and a bevy of local food artisans, now you can drink your beer and eat it, too.
Delaware-based Crisp & Co. uses Victory Prima Pils in their new Pint Pickles. Homesweet Homegrown, from Kutztown, Pa., makes a ghost pepper hot sauce called
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Illustration by Chris Hall
Entrepreneurial middle schoolers evolve into focused jerky makers
1998. Downingtown Middle School Cafeteria. Fifth period lunch. I had just finished my brown-bagged salami, mustard and Cooler Ranch Doritos sandwich, and scrounged through my backpack for the $5 bill my mom gave me each morning for drinks and snacks. I got the same thing
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