Grid Magazine - Page 265 of 392 - Toward A Sustainable Philadelphia

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Brewed Awakening: Time trumps temperature in this cold coffee recipe

Cold-brewed coffee has a long and delicious history in New Orleans, a city that can lay claim to even more sticky summer days than Philadelphia. Traditionally brewed at home in old mayonnaise jars with chicory, the concentrated elixir is diluted to taste, sweetened and sipped on porches as a respite from oppressive temperatures.

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1 min read

Recipe: Peach pie with crumble topping

Peach Pie with Crumble Topping
1/2  recipe of basic pie dough5     cups sliced peaches (8-9 peaches)1/2  cup brown sugar1/3  cup all-purpose flour1     lemon, zested and juiced1/2  tsp. cinnamon1/2  tsp. almond extract

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1 min read

Recipe: Basic Blueberry pie

Basic Blueberry Pie
1     recipe of basic pie dough6     cups blueberries (fresh or frozen)1     cup sugar1/3  cup all-purpose flour1     lemon, zested and juiced1/2  tsp. cinnamon1/4  tsp. grated nutmeg2     Tbsp. butter1     egg (for egg wash)

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1 min read

Recipe: Strawberry-Rhubarb pie

Strawberry-Rhubarb Pie
1     recipe of basic pie dough1     quart strawberries, washed and quartered1     pound rhubarb, chopped into 1-inch lengths1     cup sugar1/2  cup all-purpose flour1/2  tsp. vanilla extract2     Tbsp. butter1     egg (for egg wash)

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1 min read

Upper Crust: Pie, demystified

For most of my life, I believed that pie was special occasion food, reserved for big family dinners and primary holidays like Thanksgiving and Christmas. Because of that, I developed a parallel opinion that making pie was extraordinarily hard. Why else would it be trotted out only once or twice a year?

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2 mins read

Cheese of the Month: Hummingbird

When Kristian Holbrook named his mixed-milk robiola “Hummingbird,” he couldn’t have chosen a more perfect image. Like its namesake bird, this soft cheese is bright and delicate, with a nectar-like flavor profile that calls to mind vanilla and citrus. At one week, Hummingbird has the consistency of airy cheesecake; at three, the center liquefies and

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1 min read

On Tap: Frecon’s Hard Cider

Dry, aromatic and alcoholic, cyser (pronounced sizer) is a type of mead made by fermenting honey in apple cider. According to Hank Frecon, humans have been keen on the stuff since ancient Babylon. His family’s orchards in Boyertown provide the raw material for Frecon’s Hard Cider, an all-local line of fruity ferments made for Kutztown’s

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1 min read

It’s Thinking: Are you ready to become one with the smart grid?

Over the past several years, smart grid technology has been held up as a way to achieve energy independence, combat global warming and improve grid reliability. Who could be against that? But for most consumers, the smart grid is a nebulous, monolithic technological advancement that has little relevance to their everyday lives. It’s hard for

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2 mins read

Recycling Challenge: Cell Phone Chargers

FACT: Globally, 51,000 to 82,000 tons of cell phone charger waste is generated per year.
PROBLEM: One hundred million cell phones become obsolete each year and, in most cases, so do their chargers. The European Commission has recently solved this problem for residents of the European Union by persuading 10 major cell phone manufacturers to sign

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1 min read
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