In 2021, Ken Conly, director at large for the Philadelphia Canoe Club, was paddling a stretch of the Schuylkill River near the Flat Rock Dam north of Manayunk when he noticed something afoot. A resident of nearby Andorra, Conly says that section of the river has traditionally been “neglected,” with trash accumulating along the river
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Stuffing ourselves so full we can’t walk is a tradition of the autumn and winter holidays. But taking part in the festive gluttony is always a little harder for diners who don’t eat animal products for ethical, environmental or health reasons. That turkey, honey-glazed ham or braised brisket in the center of the table is
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It was matoke, a Ugandan spicy beef and banana stew, that inspired Dan Berger’s world spanning culinary exploration and a project that raised more than $250,000 to combat world hunger. Berger, 38, who works for global investment bank RBC Capital Markets in Center City, made the dish during the early lockdown stages of the pandemic
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I ventured into the Wissahickon along with Grid photographer Rachael Warriner on an unseasonably warm October afternoon to take a look at some beech trees infected by beech leaf disease (BLD). They were easy to spot. The veins of a beech leaf run out diagonally from a line down the center, dividing the leaf into
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The small light-brown button excavated in broiling August heat rests in the palm of Megan C. Kassabaum, Ph.D., associate professor of anthropology at the University of Pennsylvania and Weingarten Associate Curator for North America at the Penn Museum. Dug up from one of three small sites in the parking lot behind the Community Education Center
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It’s said that Isaac Newton was inspired to develop his theory of gravity when an apple fell on his head. But what happened to the apple after it hit him? Did he leave it there, uninterested in its value, and start working on his theory? Or did he pick it up, gather a few more
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Alicia Short, the founder of Alicia’s Pies, laughs when she thinks about the personal and professional transformation that led to her launching a business devoted to baking. “Growing up, I couldn’t even hardly boil water,” she says. Even into her adult life, she was largely indifferent to making food. “I was married before, and I
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Jonathan Deutsch, the head of Drexel University’s Food Lab, likes to challenge his culinary arts students with cauliflower stems and other trimmings they too-hastily discard. “I’ll pull things out of the compost bin and I’ll say, ‘Look at this. What could we do with this?’” Deutsch asks the students what they could make with the
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Margaret isn’t as mobile as she used to be. At 79 and still recovering from a car accident that forced her to learn how to walk again, she relies on her walker and cane to get around. Some days she doesn’t descend the stairs from the second floor of her North Philadelphia home because the
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With Thanksgiving right around the corner, many Philadelphia residents are beginning to plan where to buy ingredients for the big meal. Of course, turkey is a top priority, especially for those looking to buy local. Here’s a list of regional farms and how to get your hands on their turkeys. Lindenhof Farm Kirkwood, PA •
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