Grid Magazine

#008 October 2009/Culture/Food

Back Page: Tricky Treats

A legion of Mr. Hydes await their holidayby Jonathon McGoranAfter all the stories of apples with razorblades and drug-laced cookies he’d heard growing up, Greg was surprised the notion of trick-or-treating had survived for his son Duncan to partake in.

October 1, 2009

2 mins read

#008 October 2009/Cooking/Food/GridPhilly

Book Review: Almost Meatless

Almost Meatless: Recipes That Are Better for Your Health and the Planetby Jay Manning and Tara Mataraza DesmondTen Speed Press; $22.50Traditionally, there has been a great divide between diehard vegetarians and meat eaters, and it is apparent in most modern-day cookbooks.

October 1, 2009

1 min read

#008 October 2009/Climate-Change/Environment/GridPhilly

Book Review: No Impact Man

No Impact Man: The Adventures of a Guilty Liberal Who Attempts to Save the Planet, and the Discoveries He Makes About Himself and Our Way of Life in the Processby Colin BevanFarrar, Straus and Giroux; $25
Over the past decade, several eco-superheroes have emerged: Al Gore, Leonardo DiCaprio, Robert Redford, and Michael Pollan, among others. In

October 1, 2009

1 min read

#008 October 2009/Cooking/Food

Recipe: Tempeh Tantrum

The other non-meat takes center stageby Bernard Brown
We all know tofu, whether as a food or a punchline, but what about tempeh? Just like tofu, tempeh is a sustainable alternative to animal products. Both are made from soybeans, which are probably the most resource-efficient way to convert sunlight, air and soil into protein, so picking

October 1, 2009

2 mins read

#008 October 2009/Cooking/Food

Recipes: Treat Yourself

Think bigger than Jack O'Lanterns and create these delicious pumpkin recipes

October 1, 2009

2 mins read

#008 October 2009/Cooking/Food

In Season: Pumpkins

by Tara Mataraza DesmondPumpkins are fixtures in the decorative backdrop of the fall season, but their culinary purpose far exceeds their ornamental role. They share a branch of the gourd family tree with their winter squash cousins and can be used in recipes exactly as squash are.

October 1, 2009

1 min read

#007 September 2009

Cover Story: Learning to Eat

An audacious plan to reform school food in Philadelphiaby Will Dean
Gray meat, gelatinous gravy and dried-out pasta made cafeteria food the butt of jokes at the lunch table. However, with obesity and diabetes rates skyrocketing among our country’s youth, the poor quality of the food offered at school isn’t so funny anymore. Many people have

September 2, 2009

6 mins read

#007 September 2009

Back Page: New School of Thought

NESTS could become the education model of the future by Paul Glover
Despite dedicated teachers, many Philadelphia public schools are so irrelevant to students’ lives that most enrollees (up to 88 percent) drop out. State curricula and testing serve bureaucracy only. To fix this mess, a green school system that relies on neighbors to teach and

September 2, 2009

1 min read

#007 September 2009

How-To: Have a Healthy Lunch

Foods that will satisfy and energizeby Katie Cavuto-Boyle MS, RDAs the quest for healthy food in the cafeteria continues, consider taking the matter of feeding your children (and yourself) into your own hands. We asked Philly food celebrity Katie Cavuto-Boyle for some guidelines to help us make the brown bag delicious and nutritious.

September 2, 2009

1 min read

#007 September 2009

Feature: The More They Know, the Better They’ll Eat

Involving young students is a key piece to the nutrition puzzleby Alex Mulcahy and Stephanie Singer
Around the world, there is a movement towards reconnecting people with how food is grown and produced. Empowering our youngest citizens may be our strongest strategy to create a healthier world.

September 2, 2009

2 mins read

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