LOVE Park Redesign Public Meeting

Tues., Jan. 20, 5:30 to 8 p.m.

The Power of the Plan-- for All!

Tues., Jan. 20, 5:30 to 8 p.m.

South Kensington Makers and Doers

Thurs., Jan. 22, 6 to 7 p.m.





Entries in food (161)


Fruits of Her Labor

At Spruce Hill Preserves, Molly Haendler concocts
delectable jams and jellies

Photo by CJ Dawson Photography

For a while, Spruce Hill Preserves carried itself like some sort of jam and jelly speakeasy, selling jams, jellies, fruit butters and preserves without any licenses, from Molly Haendler’s small kitchen in West Philadelphia. There, she sold her flavorful fruit concoctions under-the-table to family and friends, and then subsequently, to the friends and family of her family and friends, and so on, and so forth. Soon, word of mouth had built her a serious following.

“People were telling me they had to go out and get another loaf of bread because it was so good they couldn’t stop eating it,” Haendler says. “People were approaching me.”

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Gift Course

This holiday season, ditch the pre-made treats
and make something from the heart

Last winter, a friend gave me a jar of tomato jam. It was delicious, but the fact that it was an unexpected treat made it even sweeter. It served as a reminder of the particular joy of pressing something homemade into the hands of a friend. Here are three recipes that make it easy, and they work just as well for assembling a contribution to a holiday potluck.

To make homemade crackers a snap, use a pasta maker to roll out the dough. Apple cider cranberry mustard makes a charming gift alongside a chunk of cheddar, and this easy tapenade goes from ingredients to jars—or table—in minutes.

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10 Urban Farms in Philadelphia You Can’t Miss

In South Kensington, La Finquita farm offers gardening workshops to locals of all ages.

You don’t have to travel far from the city to find
sprawling acres of fresh, homegrown produce

Philadelphia local communities have cultivated bountiful urban farms, most just a SEPTA ride away. Innovative agricultural ventures from Chestnut Hill to Kensington to South Philadelphia are using sustainable farming methods to produce healthy fruits and vegetables. Stop by the Walnut Hill Community Farm Stand or participate in a Community Sponsored Agriculture program. Bring the kids to pick their own vegetables while learning about farming. Workshops available throughout the city offer instruction on building a small backyard garden or even pursue a career in agriculture. Looking to get your hands dirty? Many of the farms listed below are always looking for volunteers. We picked out 10 local urban farms in the Philadelphia area that are worth checking out.

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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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Have It Your Way

b.good's White Bean & Rosemary Quinoa Kale Bowl has organic quinoa, kale, veggies, shiitakes, beets, cannellini beans, parmesan cheese and a red pepper vinaigrette.

Can grab-and-go food be good for you?
Two suburban restaurants say yes.

There is hardly an idea more counterintuitive than that of a healthy, fresh fast food restaurant—especially one with a commitment to sourcing locally. Two local entrepreneurs hope to change that, and they’re starting in the suburbs.

This summer saw the grand opening in Marlton, New Jersey, of the tri-state area’s first b.good, a Boston-based chain of fast-casual eateries on a mission to reimagine the fast-food model as one centered on “real food and real people,” Deb Lutz, who owns the restaurant’s franchise rights for the greater Philadelphia area, connected with local food advocate Fair Food, and plans to open five such restaurants in and around the city in the next few years. Patrons can have their choice of local, grass-fed beef, hormone-free poultry, a house-made vegan patty on a host of burgers and sandwiches, or opt for a kale and quinoa bowl or seasonal salad.

“People really want know where their food is coming from, they want know what’s in it, they want to make sure it’s good for them and good for their families,” says Lutz, who worked in Johnson & Johnson's marketing department for 20 years.

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