Run for Clean Air 

Sat., April 18. 8:30 a.m. to 5:30 p.m. 

Japenese Cherry Blossum Festival

Sat., April 18. 10 a.m. to 3 p.m.

How to: Organic Vegetable Garden

Wed., April 22. 5 to 7 p.m.





Entries in agriculture (27)


Philadelphia Council to Hold Hearing on City Composting

Compostable materials constitute approximately 23 percent of Philadelphia's waste composition. In the absence of a citywide food waste recycling program, all food waste is sent to the landfill. RecycleNOW Philadelphia says this is a missed opportunity because composting would help the city fulfill RecycleNOW’s zero waste vision and it could spur local, sustainable development. It’s a win-win.

This week, Philadelphians will get the chance to voice their thoughts on food waste recycling when the Philadelphia City Council holds a hearing sponsored by Councilwoman Cindy Bass on Wednesday, Nov. 12 from 2 to 4 p.m. on Food Waste Recycling.

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Birdland: An abundance of local turkey options for the holiday table

Story by Lauren Mandel, Photos by Emily Wren

Every Thanksgiving, turkey buyers are faced with a handful of options: Do you save up for the local, organic, heritage breed? Stick with the mom-and-pop-raised, free-range turkey? Or do you just go for the cheapest bird on the shelf? So many choices.

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A Beautiful Day in the Neighborhood: Transforming a vacant lot into an urban farm transforms a neighborhood as well  

story by April White • photos by Emily WrenWhen Dylan Baird first saw the abandoned lot near 53rd and Wyalusing in the Haddington neighborhood of West Philly, it was all weed trees and trash. “You couldn’t even walk across it,” he recalls. Today, the ¾-acre property, ringed by rowhomes, is an urban farm, bursting with tomatoes and peppers, string beans and okra, collard and kale.

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Flour Power: Local Bread On the Rise

story by April White | photos by Emily Wren

Pete Merzbacher’s voice is muffled as he talks about his months-old West Philly-based baking company, Philly Bread. “It’s the flour,” he explains. “It’s everywhere. It’s in my phone now.” 

As Philly Bread’s owner and chief baker, Merzbacher, 23, transforms 250 pounds of GMO- and chemical-free flour each week into baguettes and boules for wholesale customers and a small but dedicated group of “bread CSA” members. Many discovered Merzbacher’s loaves through word of mouth or Facebook, where he announces his weekly specials—rosemary focaccia, olive and herb with orange zest, sunflower rye—and connects with Philly’s urban farmers and foragers to source ingredients.

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Dream Job

Sonja Claxton has always known what she’s passionate about, and now, as the Organizational Wellness Manager for Common Market, she has the title to prove it.

Earlier this year, Claxton was working at a health research company in Wayne. She liked her job, but felt disconnected from her roots in social and environmental sustainability.

Sonja Claxton, Organizational Wellness Manager, Common MarketWhile studying international business and economics at Temple University’s Fox School of Business and Management, she founded the student organization Students for Responsible Business, which later became Net Impact. She also pushed to make a business ethics class standardized business school curriculum.  Now,  Claxton “wanted to bring my network  into my job.”

Mirroring her work at Temple, Claxton and a coworker co-founded a sustainability awareness group in the office, where they helped colleagues recognize the negative effects of wasteful workplace activities and the benefit of using resources wisely.

“I didn’t feel I was a valuable asset to my company until I started to use my knowledge of the sustainability and health and wellness world to show leaders that sustainability practices are more effective than they think,” she says.

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