On Oct. 18 at 6 p.m., the Academy of Natural Sciences will host the panel: Is Sustainable Agriculture Bad for the Planet?Does buying local food make a difference or just make you smug? Is organic overkill? Could factory farms be better for the planet than happy hogs, cows and chickens? On October 18 at 6
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This week, the fracking industry is back in Philadelphia for their annual conference, giving citizen groups a great opportunity to voice their opposition to the controversial natural gas drilling technique. Like last year, the Shale Gas Outrage organization is working with the Philadelphia nonprofit Protecting Our Waters to lead a rally and march outside the
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Janet Milkman, Executive Director for the Delaware Valley Green Building Council
Mayor Michael Nutter has pledged to make Philadelphia the greenest city in America. His administration, led by the Office of Sustainability, is on its way to meeting this goal through its Greenworks Philadelphia plan. In the meantime, our entire region will
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story by Jaclyn Hardgrove | illustration by Zachary KutzLast summer, I started snatching my neighbors’ trash. Paranoid of onlookers, I’d tip toe, concealed by darkness, up to the curb where my neighbors had so politely pushed their waste. I’d sneak around, quickly grabbing objects. But now, after a year of cultivating my own
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Last Christmas, Mark Novasack was making beef jerky to give as gifts, and shared some with his friend Marcos Espinoza. Inspired, Espinoza pitched the idea to try making jerky with some familiar flavors, including Philadelphia cheesesteak (their “Original” flavor) and a Southwestern spiced with green chilies, cumin and cayenne. After
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A look inside a kitchen at the new Culinary Enterprises Center in West Philly (Hao Wei Yang)Food entrepreneurs have a new home in West Philadelphia. This morning, The Enterprise Center (TEC) opened their new Dorrance H. Hamilton Center for Culinary Enterprises—a new initiative aiming to bring together the vibrant local food industry with the
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If you find yourself with a free weekend this fall, consider a day trip to Milford, N.J., home to Bobolink Dairy & Bakehouse. There you’ll meet Jonathan and Nina White, who make rustic farmstead cheese and bake loaves of incredible bread, like duck-fat ciabatta, in their wood-fired oven. Back in 2005,
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story and photos by Marisa McClellan
A few years ago, at the end of the summer’s growing season, I decided to challenge myself to try a new kind of squash each week. I discovered that I loved the flavor and ease of roasted delicata. I spent a full week cooking through
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Don’t have access to a clothes line? Try Bog Berry Dryer Balls when using your dryer. Philadelphia’s Brooke Petry, an herbalist and former baker, makes these biodegradable dryer balls with wool from Lancaster County and an eco-friendly company in Maine.
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When Tandi Book started making soap as a hobby about eight years ago, she was using common vegetable ingredients, like coconut and olive oils. But after meeting her husband, who worked on an organic farm that raised beef, she began experimenting with tallow, or beef oil.
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