Grid Magazine - Page 367 of 392 - Toward A Sustainable Philadelphia

The Latest

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Review: Bringing It To The Table

Wendell Berry understands technology’s lure to farmers. In 1950, when he was 16, his father bought a tractor, and suddenly he found he was impatient with his mules. But what does a tireless machine do to a farmer’s relationship to the land? Land becomes something to overcome—a perspective shared by a traveler on an interstate

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1 min read
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News Flash: A New Solar Panel Plant Will Bring 400 Jobs to the Naval Yard

The Naval Yard is set to welcome HelioSphera, the latest addition to the city’s sustainable scene. The two-year-old, privately-held company is based in Athens, Greece and manufactures solar panels. They use a process licensed from Oerlikon Solar, a Swiss company, to produce Micromorph thin-film photovoltaic panels, which are rapidly gaining share in the solar-cell market because

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1 min read
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Review: Food Rules: An Eaters Manual

Food Rules is basically the CliffsNotes version of Michael Pollan’s last two books—The Omnivore’s Dilemma and In Defense of Food. But that’s not a diss: This little collection of tips and food facts offers plenty of practical, distilled information. Even for committed Pollan-ites, it’s a quick, breezy refresher, and a nice motivation for re-commitment to

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1 min read
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How To: Make Your Own Tomato Sauce

Liberating yourself from processed and prepackaged food often starts with the small stuff. For me, salad dressing was a game changer. Once I realized how simple it was to make, and started reading the labels on commercial brands (Canola oil as the number one ingredient? Water as number two?!), I could never go back.

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2 mins read
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Food: Winter Greens

In the summer, eating local is easy. Farmers’ markets abound, featuring mounds of beautiful, colorful produce. In the winter, there are potatoes, sweet potatoes, and a rotating cast of root vegetables that require a bit more work than the kiss of the grill and a splash of olive oil. Fortunately, there are a few green

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1 min read
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Food: Soy Bien

A Chinatown company churns out tofu
Manufacturing is a centuries-old tradition in Philadelphia, but over the last 50 years, countless factories have left the city. In 1990, Yatsun Wen, a Chinese immigrant, started manufacturing tofu by hand in Chinatown. Now, 20 years later, his company Nature’s Soy has distribution up and down the East Coast, and

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1 min read
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Recipe: Root Cause

A seasonal spin on Shepherd’s Pie 

photo and recipe by erin gautsche, farmtophilly.com
This vegetarian casserole is a variation on the traditional Shepherd’s (or Cottage) Pie, created in England in the late 18th Century to feed poor working families.  The top layer features the ubiquitous (and cheap!) potato; we’ve replaced the traditional filling of leftover meat with

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3 mins read
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Noble Salvage: Lost and Found

A local architectural salvage company finds value in the discarded.

Walking into Provenance Old Soul Architectural Salvage’s Fairmount Avenue space is a bit like entering the world of a children’s book—the sort with creaky doors and hidden passages to menacing places. The best kind. There is a strange sort of magic to old things, to objects that have

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3 mins read
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Noble Salvage: Wood Works

Two local businesses turn trash into tables.

A few years ago, two friends started filling up their homes with what most of us would consider trash. At the time, neither one of them even had a reason for spending most of their spare time rummaging through various job sites and dumpsters for wood, much of it

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2 mins read
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