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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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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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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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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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.

3 mins read

Feature: Hop Stars

Local restaurants take beer into their own handsby Lee Stabert
Beer and food—a classic combination. Now, any restaurant worth its salt makes their own food from scratch, but what about beer?

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