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
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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As snakeheads spread across the U.S., some experts are saying that if you can't beat them, eat them. | Photo courtesy Profish Ltd. Can restaurants and diners curb the rapid growth of non-native species?
In just a few short years, the snakehead fish has come a long way. Its native habitat is in Africa and Asia,
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Travel anywhere and you’ll find foods that taste of specific places and flavors that connect people to landscapes. New York City, for some, can be encapsulated in a bite of bagel or a sip of cider. For Philadelphia, it’s cherry water ice on the first really hot day in spring, or a smear of golden
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Filmmaker and activist Jamie Moffett harvested Cascade and Nugget hop vines he and neighbors planted in their “Guerrilla Hops Garden” along Rand Street in June 2013. Photo by Jamie Moffett.
For some beer enthusiasts, hops—pungent, cone-shaped flowers whose acidic resin gives beer bitterness and aroma—are what define a good glass of suds. Many beers use
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Photo by Emily Teel
Warmer weather draws an appetite for flavorful spring salads
As the spring days get warmer and evenings stretch out, it’s not all that appealing to spend an hour in the kitchen preparing a big meal. So opt to limit your time in the kitchen by whipping up these easy savory salads. These three
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Illustration by Faye Rogers.If you’re sitting at the bar at the Sofitel Hotel this summer, you might experience this scenario: After scanning the cocktail menu, you order a mojito, the perfect drink to celebrate a bright afternoon. The first sip is an explosion of flavor—like the rum, lime and mint are dancing a conga line
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There once was a time in Philadelphia when being vegan meant scanning menus for animal-free options and, all too often, settling for a salad. But times have changed. Blackbird Pizzeria, a small shop at 6th and Lombard, serves a 100 percent vegan menu of sandwiches, wings, salads and pizzas.
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In a world full of processed foods, it’s rebellious to make healthy snacks and encourage mindful consumption. At least that’s the idea behind Rebel Ventures, a socially conscious business run by young entrepreneurs with funding from University of Pennsylvania’s Netter Center for Community Partnerships. Rebel Ventures’ main business is the making and selling of granola
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