story by Tenaya Darlington, madamefromageblog.comForget about the sad, granular cement that comes in supermarket tubs. Fresh ricotta is feather-light, like the cheese Mark Lopez produces at his Wholesome Dairy Farms in Yellow House, Pa. Made from grass-fed milk, this stuff is dream-inducing. Take a spoonful, drizzle some honey on it, and you will experience double
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story by Marisa McClellanWhether you love or hate summer squash, July and August are impossible to live through without having it cross your dinner plate. Happily, I adore it all, whether it’s the classic green zucchini, the more unconventional yellow crookneck or the tender, flying saucer-shaped pattypan.
Still, during the height of the season, I eventually
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The new Grays Ferry Crescent section of the Schuylkill Banks| Image via schuylkillbanks.org Don’t let Monday get you down! Start next week off with an outdoor celebration of the latest park to join the Schuylkill River Waterfront. Next Monday, June 11, the Schuylkill River Development Corporation will be celebrating the grand opening of the Grays
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The Circuit offers a map of bike trails throughout the Philadelphia region. | Image via connectthecircuit.orgImagine stepping out your door and no matter which direction you point your bike, there’s a bike path just a few minutes from your house. This dream is gradually becoming a reality thanks to the work of the Bicycle Coalition
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Michael Froehlich of the West Philly Tool Library| Image via westphillytools.orgMichael Froehlich never thought his proposal would get so many Facebook hits. But by the end of State Farm’s Cause An Effect competition, Froehlich and the West Philly Tool Library, an organization that loans home maintenance tools out to local residents, had amassed a whopping
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You may have read articles—perhaps even in Grid—touting biofuels as a viable source to meet our energy needs. However, the science of biofuels points to one conclusion: They just don’t work.
The key concept is energy return on investment. Agrifuels—fuels derived from monocrops like corn or sugar—barely produce more energy than it
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story by Marisa McClellan
For years, yeast was a mystery to me. Though I grew up in a household that made its own granola each week, and canned jams and applesauce every summer, we relied exclusively on store-bought breads, bagels and pizzas.
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story by Dana Henry | photo by Albert Yee
Laurie Jenkins, owner of Shady Apple Goats Farms, dreams of having many goats and growing her own hay for rotational grazing. While her backyard dairy farm, nestled behind a busy suburban street in Flourtown, may not offer the expansive landscape Jenkins
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story by Bernard BrownOne nice thing about snorkeling in Philadelphia rivers is that you generally don’t have to think about sharks (the occasional, adventurous bull shark notwithstanding). But carp scare me, or at least startle me. More than once I have been nearly shocked out of my flippers by carp (which
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story by Jennifer Rezelli | contributions and edits by Summer RezeliThe inspiration for the great gelato caper naturally began during a trip to Italy with my twin brother, sister-in-law and niece. Among the highlights of our trip was a particularly rugged hike, during which my niece, who was nine years old
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