Women Mean Business 2025

In conjunction with Women’s History Month, the East Passyunk Avenue Business Improvement District (EPABID) will be hosting its annual Women Mean Business event on Thursday, March 13th from 6:00 p.m. to 8:00 p.m. at Society Hill Dance Academy (1919 East Passyunk Avenue). This year’s Women Mean Business will include a panel discussion, Q&A with local

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1 min read

Neighborhood pubs like Memphis Taproom are recycling more than beer bottles

Illustration by Kathleen White Oil Change by Matt Bevilacqua For many people, excess cooking oil is something to pour down the drain after preparing a meal. But at Leigh Maida’s restaurants, all that greasy liquid has another destination: gas tanks, where it will power cars rather than block sewer pipes. “You have to do something

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2 mins read

November 2015: Comings and Goings

StartUp PHL Grants $104kStartUp PHL, a city initiative to endorse and fund entrepreneurship in Philadelphia, has awarded $104,000 in grant money to six diverse organizations. Asociación Puertorriqueños en Marcha, who was granted $20,000, will convert land at 6th and Susquehanna streets into a pop-up marketplace. Corzo Center for the Creative Economy at the University of

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4 mins read

Falls Bridge

The Trolley Car Café opens as a gateway to East Falls, and a haven for bike lovers  by Lee Stabert
Writing about the recently opened Trolley Car Café in East Falls was the best assignment ever—on a beautiful August morning I hopped on my bike and took a leisurely six-mile ride down the Kelly Drive recreation

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1 min read

Sustainable Soul

An under-the-radar Mt. Airy restaurant keeps it green—and tasty  by Lori L. TharpsWhen it comes to Geechee Girl Rice Café—a low key Mt. Airy favorite on Germantown Avenue—a lot of people can’t get past the name. “What’s a Geechee?” is a question executive chef/owner Valerie Erwin hears often.

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2 mins read
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The Food Issue: Nature Preserve

Supper’s Mitch Prensky brings pickling into the modern era  by Lee Stabert
Carrots with passion fruit, saffron and garlic with cauliflower, barigoule and artichokes, turnips with Herbes de Provence, spicy pickled vegetables for báhn mi, kosher dill pickles, okra with sage, preserved lemons and oranges, mushrooms, apples, Brussels sprouts, cauliflower, green beans and okra.

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3 mins read
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