• Race and Equity
  • Environment
  • Food
  • Circular Economy
  • Events
  • Advertise
  • Subscribe
  • Grid Podcast: The People Left Behind

The Latest

All Topics

Standard Tap: A Love Letter

We’ll always have bowling…Dear Standard Tap, Yesterday was the last night of my weekly bowling league at North Bowl. This means we will no longer be having our regular Wednesday evening pre-rolling dates. No more firkins. No more duck salad. No more sitting at the bar, letting the day’s stresses wash away in a pint

More
May 13, 2010
1 min read
All Topics

Outdoor Expression: Art in the Open Philadelphia

Although I come from a family of talented artists, my own artistic skills are, to put it delicately, lacking. Sure, I can do a fantastic hand turkey, but that’s where the talent ends.
This is just one reason why I enjoy traveling to artistic outlets throughout Philly to enjoy the work of others. From the Philadelphia

More
May 13, 2010
1 min read
All Topics

Quick Hits: The Atlantic Has a Big Day

The Atlantic has a plethora of relevant stories up on its site today, and I thought I would share them, bullet-point style. Nicolas Kristof’s column on cancer and chemicals (from last Wednesday’s New York Times) gets rehashed and interpreted. Raj Patel talks guerrilla gardening. Supreme Court nominee Elena Kagan and her stance on genetically-modified crops. Arizona’s anti-immigrant legislation

More
May 12, 2010
1 min read
All Topics

Corporate Green: The Rise of Company Gardens

At April's PHS Compost Matters Seminar, Will Allen talked about the booming business Growing Power was doing installing corporate gardens. This article in today's New York Times parsed that trend:

As companies have less to spend on raises, health benefits and passes to the water park, a fashionable new perk is emerging: all the carrots and

More
May 12, 2010
1 min read
All Topics

A Little Bit Greener: Graduation

It’s that time of year again—college graduates are crawling out of their learning caves, only to be greeted with those inevitable questions: “So, what’s next?” “What do you think you’ll do for the next 40 years?” Well, here’s one salve for graduation anxiety: This year, Temple University’s January and May 2010 graduations are greener than ever.

More
May 12, 2010
1 min read
#015 June 2010/Cooking/Food

The Food Issue: Recipe Box

These fresh, easy recipes are perfect for the upcoming season of seaside snacking and backyard barbecues  by Marisa McClellan, foodinjars.com

More
May 11, 2010
1 min read
#015 June 2010/Cooking/Food/Guides

The Food Issue: Jarhead

Becoming a home artisan is easier than you think  by Marisa McClellan
Fire-roasted tomatoes. Vanilla-rhubarb jam. Plums in honey. Preserved Seckel pears. No, this isn’t the inventory list of some new upscale grocery—these are just a few of the foodstuffs I preserved last summer and have been happily eating all winter long.

More
May 11, 2010
8 mins read
#015 June 2010/Cooking/Farming/Food/Guides

The Food Issue: the Rise of Local Goat Cheese

In Pennsylvania and other states around the country, goat cheese is undergoing a renaissance. In her recent book, Goat Cheese (Gibbs Smith, 2008), Maggie Foard points out that, nationally, the number of licensed goat dairies has jumped from “a handful” 20 years ago to “over 200” in 2007.

More
May 11, 2010
2 mins read
#015 June 2010/Farming/Food

The Food Issue: Dairy Queens

Amazing Acres Dairy produces local, artisanal chevre  by Tenaya Darlington
Last May, Debbie Mikulak embarked on a lifelong dream—she became an artisanal goat cheese maker. With 19 goats and a little over five acres in Elverson, PA, she and her husband, Fred Bloom, now produce more than a dozen cheeses, including a French-style Banon wrapped in

More
May 11, 2010
2 mins read
#015 June 2010/Cooking/Food

The Food Issue: Nature Preserve

Supper’s Mitch Prensky brings pickling into the modern era  by Lee Stabert
Carrots with passion fruit, saffron and garlic with cauliflower, barigoule and artichokes, turnips with Herbes de Provence, spicy pickled vegetables for báhn mi, kosher dill pickles, okra with sage, preserved lemons and oranges, mushrooms, apples, Brussels sprouts, cauliflower, green beans and okra.

More
May 11, 2010
3 mins read
Previous 1 … 350 351 352 353 354 … 401 Next

Recent Comments

  1. Ruth Mooney on Three years of restoration at Buttercup Cottage
  2. John butler on PECO gives a discount to customers heating with electric
  3. Alecks Buckingham on New Jersey e-bike regulations to be tightened as concerns grow over use in recreational areas
  4. Susan on Book Review: The Neighborhood Project
  5. Mike Heaney on A proposed bill could force the City to re-examine its waste and recycling contracts

© 2022 - All rights reservedGrid Magazine

  • Race and Equity
  • Environment
  • Food
  • Circular Economy
  • Events
  • Advertise
  • Subscribe
  • Grid Podcast: The People Left Behind
  • About
  • Advertise
  • Online Store
  • Donate
  • Distribution
  • Magazine
  • Contact
  • Race and Equity
  • Environment
  • Food
  • Circular Economy
  • Events
  • Advertise
  • Subscribe
  • Grid Podcast: The People Left Behind