Mushroom obsessives launch underground farm

by Emily Teel Mushrooms grow from a network, a web of interconnected genetic information called mycelium. Even though it’s invisible to the human eye, soil mycelium is constantly growing, individual spores sending out threads called hyphae and building connections to one another. Something similar happened when Dan Howling, Brian Versek and Tyler Case met. Mycopolitan, Philadelphia’s

More
3 mins read

Market Watch: What’s up at the farmstand

Illustration by Justine Kelley by Peggy Paul  This time of year, tomatoes, zucchini and stone fruits are the stars of the farmers market, but don’t forget about these lesser-known gems:  Ground cherries and tomatillos: a.k.a husked fruits Fruits should be swelled to fit their papery husks, which you remove before eating. These nightshade fruits resemble tomatoes, but

More
1 min read

P.S. & Co.: More than a healthy restaurant

by Heather Shayne Blakeslee"I would have been a terrible doctor,” says Andrea Kyan as she sits in the almost-open-for-business garden at the back of P.S. & Co., her brightly lit café that is also, essentially, a healthy living center.

More
3 mins read

Viva la Vegetarian

Starting a revolution at your kitchen table while you’re joyfully eating delicious food and drinking a locally made beer with friends is something of a tradition in Philadelphia. Let’s keep it going. by Heather Shayne BlakesleePhiladelphia is a deep green city, and the world knows it. But while we’ve been receiving international accolades for greening our

More
8 mins read