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
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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
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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
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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.
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These fresh, easy recipes are perfect for the upcoming season of seaside snacking and backyard barbecues by Marisa McClellan, foodinjars.com
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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.
8 mins read
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.
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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
2 mins read
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.
3 mins read
Michael Dolich sets out to revive the neighborhood bakery by Lee Stabert
On an unseasonably warm day in April, Four Worlds Bakery’s Michael Dolich is overseeing the installation of a serious oven. Three men (one of them an expert on this expensive and unwieldy piece of equipment) are straining their backs and sweating up a storm,
5 mins read