The Kensington Community Food Coop has launched an ambitious new membership campaign. You can sign up online through the group’s website or visit their table at the Greensgrow Farmers’ Market. Here’s what they had to say in a recent letter from the Board oK Directors: When I say we need a co-op, I don’t mean

Mystery boxes!I’m sure I wasn’t alone in my curiosity about the strange rubber bands running across roads around Center City. Now I have my answer: Automatic Bike Counters! The Bicycle Coalitions has the full scoop.

I make it a point to turn off my air conditioner any time I leave the house. I don't care if it's to go to work for 13 hours or to go for a two minute walk over to the corner store. I turn off the AC. But more and more, I come across friends

Michael Persico, Philadelphia WeeklyTweed, the new 12th Street restaurant with a focus on seasonal, farm-to-table flavors, has earned a rave from Philadelphia Weekly: French bean salad is a handy example of the ethic at work here. Farm-to-table is more than a buzzphrase at Tweed—it’s an actionable, necessary aspect of the food. In this case, those petite,

I learned something new this week: On Mondays, the Fair Food Farmstand offers 10 percent off produce and 30 percent off dairy. It’s an efficient way for them to clear their shelves for the coming week—and a great way for customers to get a deal. I used my discount to buy some Natural by Nature Coop

People assume things about others and their lifestyles all the time. One common assumption might be that those who have barns, live off the land and raise animals tend to shun technology. Another one might be that those who have their iPods attached to their hands at all times wouldn't even consider stepping foot in

From foodinjars.comMarisa McClellan, Grid contributor and food blogger extraordinaire, scored a starring roll in a recent Los Angeles Times story on the canning renaissance: Canning is having a moment. So is pickling, preserving, jam making and all around “putting up,” as they used to say — and now do once more — of the season’s

These turned deep purple when braised with wine, onions and garlic. Embrace the slime!Headhouse Farmers’ Market was simply stunning yesterday. There were funky peppers, eclectic squash and quirky eggplants as far as the eye could see. And then there were the tomatoes—little ones, big ones, stripey ones and gnarly ones. (I sometimes lament the fact

Casey Spacht of Lancaster Farm Fresh Co-opLancaster gets some serious love as a foodie destination in this month’s Bon Appetit. The City Paper has the full scoop over at Meal Ticket where Adam Erace also offers his own thoughts: For a long time, the Lancaster I knew was the Lancaster of outlet shopping and praise-the-lawd

Fred R. Conrad/The New York TimesOctober’s Grid will be choc full of local, sustainable fashion. To wet your whistle, here’s a story from yesterday’s New York Times Sunday Styles section on the rise of zero waste design: Zero-waste design strives to create clothing patterns that leave not so much as a scrap of fabric on