This week, The New York Times‘ travel blog shines a light on Pennsylvania wines: Though less known for its wine than heavyweights like Napa Valley, Pennsylvania has arrived.  In the last five years, the number of wineries in Pennsylvania has grown to more than 130, and the number of visitors has doubled, to one million last

Congrats to Michael Dolich and the whole Four Worlds Bakery team on the arrival of their brand new signage at the Woodland Avenue storefront. Dolich tweeted the picture along with this update: “New storefront sign went up; planning soft storefront opening for mid or late July.” For more on Four Worlds Bakery (and their tremendous

Team director Simon Hauger at the wheel of the team’s Ford FocusUnfortunately, the dream has come to an end.  The West Philly Hybrid X Team (profiled in July’s Grid) has been eliminated from the Progressive Insurance Automotive X Prize Competition. Both the team’s cars failed to reach the mileage standards in the “knock out” round

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