The GM salmon grows at a faster rateTwo recent stories on technology, food and animals have caught my eye: First, from the New York Times, an article on genetically modified salmon—and whether or not they will be labeled as such if they make it to market. And, from The Atlantic, James McWilliams talks ethical perspectives

The first tomatoes at Bouvier Community Garden are starting to turn red. (Unfortunately, they’re not mine, but I’ve already talked about my tomato envy.) Seeing the first warm colors in a sea of green is arresting. It reminded me of this.

Bike parking in AmsterdamShould we be building specialized roadways for cyclists? Slate asks the question in the latest entry in its “Nimble Cities” series. But the key, one could argue, is infrastructure. While the school of so-called “vehicular cycling” argues that cycles should be treated as cars and share the roads, this philosophy seems to

No. 4 on the listIn preparation for the holiday weekend, The New York Times tasted pale ales. Not surprisingly, a bunch of Philadelphia area brews made the cut, including Sly Fox, Stoudts and Dogfish Head. (I will say I was saddened not to see Yards’ Philly Pale Ale on the list; it’s excellent, but perhaps

Progress with alternative energy in Pennsylvania could end up on the back burner. According to this Inquirer story, backers for legislation that would force higher alternative energy usage in Pennsylvania are doubtful that it can pass before the General Assembly breaks for its summer recess at the end of the week.  House Bill 2405 would amend

Living in the city—with an extremely small yard; all concrete and no green—I’ve always been jealous of those in the suburbs who have plenty of space for trees, plants and animals. (My girlfriend has a stream in her yard for crying out loud!) Not even pigeons, much less any other variety of bird, decide to

Butcher Charles Giunta shows us the difference between commercial (right) and sustainably raised (left) beef
Last night, I attended the "Nose to Tail" seminar at the Reading Terminal Market, presented by the CCEDC and PASA.
The subtitle was "Chefs and Farmers Share Methods for Getting the Most from Sustainably Raised Meats," and presenters included Charles Giunta

My peppers, againThe Atlantic has a rundown of foraging books today. Ever since my virgin experience in the woods, I’ve been fascinated by found food.  Also worth checking out, Rachael Brown’s most recent update from her community garden plot in Washington, D.C. This time she’s talking about the distance between the community and the community

Kenji Aoki for The New York TimesThis week’s Sunday New York Times Magazine contains a huge cover story on blue fin tuna, and their dire state in the seas. Yup, tuna are in deep trouble. Eating blue fin is like munching on snow leopard tacos. One thing the writer, Paul Greenberg, does really well in

Fans of farm fresh eggs and matzo ball soup, rejoice! Honey’s Sit ‘N Eat is opening a second location at 21st and South. This is great news for all non-Northern Liberties residents (especially me; the new spot is practically on my block). For more on Honey’s and their famous brunch, check out the Fair Food