The Latest

Meaty Conversation: New cuts of meat enter the everyday lexicon

Grid’s March issue will include a 16-page insert done in conjunction with PASA (the Pennsylvania Association for Sustainable Agriculture). The best thing about working on this section was getting to go out and visit a bunch of amazing, family-run, sustainable farms. I came away with much more information than could be contained in those pages.

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Recipe: Changing Standards

A favorite lasagna recipe reimagined by Erin Gautsche
When I became a vegetarian, my second cousin gifted me a well-worn copy of Anna Thomas’ 1972 cookbook The Vegetarian Epicure. As I experimented with its recipes, my mother did, too, and her favorite company meal became, and remains, Epicure’s spinach lasagna with wine and herb sauce.

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Book Review: Climate Cover-Up

Climate Cover-Up:The Crusade to Deny Global Warming by James Hoggan with Richard Littlemore, Greystone Books, $15It is no accident that about 41 percent of our fellow Americans believe that the seriousness of global warming is being exaggerated. It’s hard to believe that there’s any doubt anymore—it’s like believing that smoking doesn’t cause health problems.

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Book Review: Bicycle Diaries

Bicycle Diariesby David Byrne  Viking, $25.95
In the early ’80s, David Byrne rediscovered the bicycle. It quickly became the Talking Heads frontman’s primary means of transportation around New York City. Soon after, he began taking a fold-up bicycle with him on tour for downtime explorations. A practice born of convenience, cycling through unknown terrain fostered a

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In Season: Sweet Potatoes

There are few culinary moments more dramatic than when you first take a peeler to the skin of a sweet potato, revealing that shock of orange flesh. And things only get better when you eat ’em. Packed with complex carbohydrates, dietary fiber, beta carotene, vitamin C and vitamin B6, sweet potatoes have long been trumpeted

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Handmade Holiday: Food in Jars

Learn to have a can-do attitudeFeatured Artisan: Marisa McClellan
Knowing where your food comes from makes it taste better, and being part of the process is even more rewarding. That's where home canning comes in. It not only preserves garden fresh foods through the winter months but also gives you complete control—and might even save

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Handmade Holiday: Glass Blowing

This year, create your own ornament
Featured Studio: Hudson Beach Glass 26 South Strawberry St.
A combination of science and art, glass blowing may seem like an unattainable and exotic skill. The technique, which involves inflating molten glass into a bubble using a blowpipe or tube, can be a bit intimidating. But, at Hudson Beach Glass, the

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Handmade Holiday: Pottery

Play in the mud, make unforgettable gifts
Featured Studio: The Clay Studio 137-139 North 2nd St.
The Clay Studio's ground floor houses a vibrant gallery of pots, mugs, jewelry and decorative items produced by expert artisans, but the building also hosts three floors of studio space, with artists hard at work. Open since 1990, the studio offers

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