story by Liz PachecoWhile the city of philadelphia isn’t planning to start a composting program anytime soon (see our interview with Mayor Michael Nutter on p. 12), efforts are being made to divert food waste from landfills.
In May, Mayor Nutter and the Streets Department launched the Clean Kitchen, Green Community pilot program. The program is
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BenchmarkingPassed June 21, 2012Requires commercial buildings of more than 50,000 square feet to track, measure and report energy and water use. Benchmarking is expected to save tenants and building owners money as well as encourage energy efficient practices. Takes effect in one year. Complete StreetsVote postponed until Fall 2012Revises Philadelphia’s traffic code to meet the
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story byLeah R. TroianoIf you’re using typical household cleaning products to tidy your kitchen, chances are you’re also using some highly toxic chemicals. In an independent, peer-reviewed study by Silent Spring Institute, a public interest organization, more than 200 products were analyzed for hazardous chemical content. Nearly all the products tested, including many marketed
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story by Samantha WittchenFACT: The International Association of Electronics Recyclers estimates that on average 400 million consumer electronic products are thrown out each year.
PROBLEM: As more people switch to DVD players and online video services, VCRs are being kicked to the curb. But when VCRs go to a landfill, they also bring heavy metals
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story by Samantha Wittchen"Buy local” has long been the rallying cry of the food movement. Now the renewable energy movement has adopted the slogan to encourage residents and businesses to buy their electricity from in-state sources. And with good reason—the wind industry alone has a big impact on Pennsylvania’s economy. In 2010, it directly
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story by Anna Herman | photo by Emily WrenNow that summer is in full swing, it’s time to get out of the kitchen and retreat to backyards and beaches to cook dinner (and even breakfast!).
Think slow-smoked brisket, wood-fired pizza, rotisserie chicken, sausages, kebobs, fish tacos, skillet potatoes, grilled vegetables. Even eggs and
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story by Amy StansburySummer is here, but before long the season will pass and so will the sweet taste of sun-ripened fruit. For years, food blogger—and Grid contributor—Marisa McClellan has been sharing her recipes, tips and secrets to keeping those fruits (and much more) available all year long through canning. Now, McClellan is sharing
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story by Tenaya DarlingtonWord of a new cheesemaker travels fast at Headhouse Square Farmers Market. There, amid the flowers and fresh vegetables, you’ll find muffins of beautifully-crafted fresh goat cheese by Mary-Jean Bendorf and Jeff Henry. Bendorf and Henry travel from their Pocono farmstead to offer raw goat’s milk and an assortment of raw
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story by Lucas HardisonIt’s summer in the city and why yes, now that you mention it, it is dirty and gritty. No worries, we’re going to set you up with a cold crisp lager brewed right here in Philly, just a short walk from Grid HQ, as a matter of fact. No packaging, no
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interview by Liz Pacheco | photos by Gene SmirnovOn his first day in office Mayor Nutter announced his intention to make Philadelphia “the greenest city in America.” Now, four years later, with his Greenworks plan in full swing, the Mayor has proven he’s serious. Our Green City, Clean Waters program is revolutionizing how cities
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