The Simplest Pot Roast Ever
This recipe is from Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, by Shannon Hayes (Left to Write Press, September 2012, grassfedcooking.com).The secret to this recipe is a good sear, followed by time in the slow cooker with very little liquid, resulting
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How lucky we are to live and shop in Philadelphia. We can bypass box stores and their buffet of bland and cheaply made goods and instead, we can choose thoughtful gifts, sold to us by our neighbors. When we give our gifts, we’ll know our family and friends will recognize the thought and care taken
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Stuff that stocking with delectables and equip your favorite foodie with the finest kitchenware Philly has to offer. Or, if you’re looking to keep those gastrophiles busy this winter, set them up with a canning system… or even better, a homebrewing kit. Festive!
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Fingerless gloves? Check. Wool socks? Check. Handcrafted hat and shirt? Chic! Don’t be Scrooge-y. That PA-manufactured folding bike isn’t going to put itself under the tree. The stylin’ urbanite in your life won’t know how to thank you. Then you can tell him where to go and how to get there with help from GRID’s
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You’ve made your list and checked it twice, but it doesn’t really matter if they’re naughty or nice—you still have to get something for the rugrats. It’s actually not that hard to avoid the trappings of Saturday morning cartoon merch and drop something special down the chimney. The kids are gonna love it.
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If the snout-to-tail movement sounds more like an ideal than a realistic approach to cooking, Jessica Moore, founder of Philly CowShare (PCS), wants to help. PCS sells 100 percent local, grass-fed, dry-aged beef to both retail and individual customers. The cows, guaranteed free of growth hormones and antibiotics, come from local farms in Lancaster, Chester,
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Standing next to meat hooks and the cage where bison, cows and pigs are fatally stunned in the first step of meat processing, Jay Smucker talks about his work. “We really enjoy what we do,” says the manager of the family-owned Smucker’s Meats, a slaughterhouse in Mount Joy, Pa. Smucker isn’t referring to the slaughter,
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The other day when standing in line at the lunch truck, I watched someone buy a sandwich and ask for napkins. Big deal, right? To my surprise, he was handed both napkins and a plastic fork and spoon. He turned around and walked off, throwing the cutlery in a trash can 10 feet away.
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I’ve been told by certain garlicphobes—shockingly, I know a few—that I stink of garlic. “Stink?” I think. And then, inevitably, the look of bewilderment slides off my face, my mouth opens and something along the lines of “Here, eat some of my husband’s pesto and shut up” graciously pops out.
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It took my wife Jen about five minutes to spot two rats (I missed the first) running toward an overflowing trash can near the center of Rittenhouse Square. No one else saw them. True, it was dark, but the park was filled with couples chatting on benches, bar-hoppers strolling through, a circle of twentysomethings sitting
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