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The Buying Game

‘Shop Local’ isn’t just a slogan. Our survival depends on it. Illustration by Jameela Wahlgren Question: Why should I “Buy Fresh, Buy Local”? The Right Question: What is a local economy, anyway? Most of us tend to think of “the economy” as the process of exchanging our money for goods and services, and of receiving

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3 mins read
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January Shop Local: Bakeries & Cafés

New Bakers, Bakeries and Cafés about Town by Emily Kovach For many of us, the workday begins with coffee and a bagel at the corner café and ends with a baguette from the local bakery. It’s a simple and satisfying pleasure to bite into a still-warm, aromatic sourdough, or see that our favorite kind of

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5 mins read

The Bauman Family’s centuries-old recipe with modern day ethics

Nothing but Fruit by Lindsey Walker Apple butter—a sweet, spreadable concentration of apple cider and apple sauce—is a centuries-old method of preserving fresh fruit that serves our appetite for local food and creates almost no waste.  It’s “a simple food done incredibly well,” says Michael Holahan, who co-owns the Pennsylvania General Store with his wife,

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1 min read
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New Kid on the Block

 
It looks like the wait for Kensington Quarters (1310 Frankford Ave.), an ambitious combination of butcher shop, restaurant and classroom, is about to end. The restaurant is a partnership of Michael and Jeniphur Pasquarello (the owners of Cafe Lift, Prohibition Tap Room and Bufad), and a newcomer to Philadelphia, butcher Bryan Mayer.
 

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11 mins read

Can meat be ethical and sustainable?

The hungry locavore asks: Can meat be ethical and sustainable? Join us at Philadelphia’s exciting new co-working space The Impact Hub on Thursday, June 26 for a discussion with the leaders of the local meat movement about their practices and the innovative business models they use. Meet Dean Carlson of Wyebrook Farm; Kevin Tucker of Philly CowShare and Bryan Mayer of Kensington Quarters. Also

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1 min read

A Condiment for Every Season: Kennett chef releases line of chutneys and spreads for Fair Food

Chef Brian Ricci has worked in kitchens across the country, mastered English, French, Indian, and Middle Eastern cuisines, and, at his current post as executive chef for Philly’s Kennett Restaurant, become an authority on cooking seasonable, sustainable and locally sourced fare. His new line of condiments—called NIFTY—which arrived at the Fair Food Farmstand last month,

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1 min read

Baby Boom: Healthy Bites & This Little Piggy

Healthy Bites, the Graduate Hospital market and café, now offers nourishing nibbles for little ones. The shop’s new line of baby food is made from locally-grown and organic ingredients, and available in three “stages” designed for your baby’s specific age and nutritional needs.

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1 min read
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