Regeneration Nation interview by Heather Shayne Blakeslee Long before the triple bottom line, which takes people, planet and profit into a business’s accounting ledger, and biomimicry, which looks to nature to solve challenging design problems, there was permaculture. The word, first coined in 1978, was used to describe methods of farming that would feed the
Moreinterview by Katie Bohri Eager to excite your palate and shake up your kitchen routine while adding nutrition and probiotics to your diet? Check out Philadelphia fermenting guru Amanda Feifer’s new book Ferment Your Vegetables. With time, a few vegetables, water and salt—key to keeping bad bacteria at bay—you can make vegetables last longer and
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photo by Sang Cun by Alex Jones The view from the north side of Vine Street just east of Broad is all high-rises and highways: concrete, brick and asphalt as far as the eye can see, with neat rows of street trees lining the road as a perfunctory nod to nature. But, north of the
Morephoto 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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