Grid Magazine

#093 January 2017/Comings & Goings

January: Comings & Goings

Management Positions Change at Top Energy and Sustainability GroupsThe Managing Director’s Office of Philadelphia hired Nic Esposito as director of its new Zero Waste and Litter program. Esposito has worked previously for Parks and Recreation as a training specialist, project manager and—most recently—sustainable practices manager. The city’s goals for this program include: diverting almost all

December 29, 2016

3 mins read

#093 January 2017/Column/The Big Picture

Everything we know and love will one day be reduced to a thin strip of sediment. That’s strangely comforting.

Illustration by Lynn Scurfield The Long (Long) View interview by Heather Shayne Blakeslee Elizabeth Kolbert’s book “The Sixth Extinction: An Unnatural History” is a great read for anyone who is in need of a little perspective about our place as humans on an ever-changing planet. It was 1705 when the first mastodon tooth was discovered

December 29, 2016

5 mins read

#093 January 2017/The To-Do List

January: To-Do List

Illustration by Kailey Whitman 1. Recycle your tree and wreaths There’s no reason to send holiday decorations to the landfill. Drop off trees at city sanitation centers from Jan. 2 through Jan. 14, or find a neighborhood program like Greenlimbs. 2. Program the thermostatIn addition to saving energy, using a programmable thermostat can help you

December 29, 2016

1 min read

#093 January 2017/Column/Food

Butternut squash and red lentils star in this one-pot wonder

Savory Winter Stew by Anna Herman Some version of this soup is always on my stove during open house gatherings in fall and winter. Although the recipe is somewhat vague on quantities, almost any combination of vegetables works. The key to a good soup—or any other dish—is the quality of the ingredients. Use whatever you

December 29, 2016

1 min read

#093 January 2017/Food

Straight out of Grandma’s recipe card, a potato soup with no rival

Spud Life by Peggy Paul Casella As soon as my sister and I were big enough to wield snow shovels, my mother would pawn us off to help clear the steep driveway outside Grandma and Grandpa’s house in Huntingdon Valley. Our reward? One whole quarter each from Grandpa (50 cents if we did a really

December 29, 2016

1 min read

#093 January 2017/Food

Soul-satisfying cassoulet pairs perfectly with local brews

Slow-Cooked Beans and Beer by Brian Ricci Winter brings an excess of darkness and chills. It invites us to stay indoors and gather to share a meal. You might want to read a book for a while and catch a nap—either way: Before you do, read this, go shopping and start your cassoulet. Ultimately, this

December 29, 2016

3 mins read

#093 January 2017/Column/Dispatch

Peaceful, native-led Water Protectors have won an important victory. But the fight is not over

Illustration by Charlo Frade Black Snake at Standing Rock by Judy Wicks A 1,000-year-old Lakota prophecy tells of a Black Snake that would rise from the deep and move across the land, bringing destruction and great sorrow. The Sioux believe that the Black Snake has arrived in the form of the Dakota Access Pipeline and the

December 29, 2016

3 mins read

#093 January 2017

These six sundries should be in everyone’s house

Photo by Marika Mirren by Emily Kovach The Condiment Cupboard Deep winter cooking got you down? Rev up root veggies, embolden braises and spark casserole creativity with these locally made condiments. A splash, dash or drizzle is all you’ll need to perk up your culinary creations. 1. Keepwell Vinegar York, Pa.This newer operation uses ingredients sourced

December 29, 2016

1 min read

#093 January 2017

Everyday kitchen items made close to home

by Emily Kovach Picks for the Pantry When it comes to heirloom produce or dairy, we’re often happy to spend an extra dollar or two for a huge jump in quality. The same principle applies to basic ingredients. Spring for something local and small batch versus mass produced, and marvel at the difference it makes

December 29, 2016

1 min read

All Topics

A quarter of Philadelphians are food insecure. What are we doing about it?

Photo by Kriston Bethel The Line by Alex Jones On a blustery, sunny Friday she’s taken off of work, Melanie Hudson waits in line for food. “I have a lot more month than money,” says Hudson, 46, who works with autistic teens at Upper Darby High School. Her 17-year-old daughter Veronica is an honors student

November 30, 2016

17 mins read

The Latest