by Rachel AtchesonHave you been inside a factory farm?” It’s the question I’m most often asked as I give presentations to students about large industrial farms. Until recently, the answer was “no.” Instead I relied on the experiences of two trusted friends who worked as undercover investigators at several facilities. At each one they witnessed
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An activist and scholar since the 1960s, Dr. Robert Bullard is the author of 17 books, and he has helped bring environmental justice to the fore with his groundbreaking 1990 work, Dumping in Dixie. He traveled from his post as dean of public affairs at Texas Southern University to lecture at Temple University this spring.
MoreIllustration by Justine Kelley by Peggy Paul This time of year, tomatoes, zucchini and stone fruits are the stars of the farmers market, but don’t forget about these lesser-known gems: Ground cherries and tomatillos: a.k.a husked fruits Fruits should be swelled to fit their papery husks, which you remove before eating. These nightshade fruits resemble tomatoes, but
Moreby Katie BorhiPhiladelphia-based beekeeper Chelsea Thoumsin started the Pollinator Project as a simple answer to a complicated question. “A lot of people started asking me, ‘If I can’t keep my own bees, what can I do to help them?’”
Moreby Samantha WittchenIf you’re a fan of bees, but feel like you’re not yet ready for the commitment and cost of donning the beekeeper’s suit, we have good news for you: You can still promote these pollinators in your own backyard by building a native bee box that provides bees with shelter and a safe
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by Samantha Wittchen It’s a sunny afternoon in early June, and Wynn Geary’s beehives are abuzz with activity. In his Manayunk backyard, Geary checks on a hive full of bees that he and his father recently collected from a swarm in North Philly.
MoreYou want to make better, healthier choices. You really do. But then you’re standing in a produce aisle or in a natural foods store thinking that you have no idea where to begin. You shrug and think about changing your life some other day.
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by Heather Shayne BlakesleeThespian turned restaurateur Nicole Marquis is ready for her third act. The 33- year old serial entrepreneur is the force behind the fast casual hit Hip City Veg, as well as the low-lit and upscale Charlie Was a Sinner.
Moreby Marilyn AnthonyOn a sweltering summer afternoon, Executive Chef Mark McKinney is wedged in a closet at the legendary Triangle Tavern, which closed down over six years ago; it’s the only quiet place available.
Moreby Heather Shayne Blakeslee"I would have been a terrible doctor,” says Andrea Kyan as she sits in the almost-open-for-business garden at the back of P.S. & Co., her brightly lit café that is also, essentially, a healthy living center.
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