PHAIR Philadelphia’s Maker Market

Saturdays through Nov. 22, 10 a.m. to 5 p.m.

Fair Food’s 2014 Member/Buyer Farm Tour 

Sun., Oct. 26, 10 a.m. to 3 p.m.

Grow It Yourself (GIY) Workshop Series

Wed., Oct. 29, 5 to 7 p.m. 





Entries in food (156)


The Spice Between

Skip the typical sage and thyme for Thanksgiving and instead opt for Chai-Spiced Apple Crisp, Pumpkin & Coconut Thai Curry and Roasted Broccoli Salad with Tahini and Za’atar. | Photo by Emily Teel

Skip the usual suspects for Thanksgiving fare
and give late autumn produce a kick 

The momentum around food in november all leads up to one day: Thanksgiving. The butter-laden Thursday with its repetitive flavor profiles, celebrates all things autumnal. But for all of the fanfare around the day itself, Thanksgiving represents but one dinner ... and maybe a few turkey sandwich lunches afterwards.

To ensure a full month of exciting seasonal eats, skip the sage and thyme that appear so heavily in the Thanksgiving menu and use other aromatics to dress up produce. You’ll never miss the nutmeg with pumpkin when it’s in a fragrant Thai-style curry. Enjoy a chunky, charred broccoli salad with tahini dressing and za’atar. Save pie-baking for the holiday and make a weeknight dessert of gluten-free apple crisp fragrant with clove and cardamom.

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Getting Schooled

The Humane League's black bean burritos | Photo courtesy the Humane League

Philadelphia Public Schools offer vegetarian education, meals

This fall, Philadelphia Public School students have a new kind of assignment—learning about alternatives to eating meat. Schoolchildren throughout the city will partake in the once-a-week meatless “Lean and Green Days,” part of an effort to create a healthier, more environmentally and animal-friendly student population. With the support of The Humane League, the rapidly growing nonprofit that advocates for reducing cruelty to farm animals through public education and campaigns, Philadelphia public schools join dozens of other school districts across the country participating in similar programs.

In October 2013, the City of Philadelphia passed a resolution supporting the global “Meatless Monday” initiative, which began in the U.S. in 2003, but is now active in 34 countries. This year’s Lean and Green Days are part of the city’s implementation of that resolution.

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Falling for Flatbreads

Flatbreads are great for an easy dinner on—or off—the grill. | Photo by Emily Teel

Fire up the grill as autumn begins to chill

Although I enjoy soups, stews, root vegetables and roasts as much as the next locavore, I try to postpone that kind of cold-weather cooking for as long as possible. These flatbreads are my compromise: a nod toward autumnal flavors cooked on a grill for one last warm weather hurrah.

The flatbread recipe yields six portions, enough for two each of the following flavors, one of which is vegan. Paired with a salad and something sweet, the full recipe will easily feed six. If the evening gets a little too chilly, throw your flatbreads back onto a warm grill to crisp up just before serving.

Flatbread dough

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Rival Bros' Touts Locally Sourced Sweets

Small-batch coffee roaster sources great food locally

For Damien Pileggi and Jonathan Adams, owners of Rival Bros coffee roasters, choosing to source locally was a no-brainer.

“Local food makes a ton of sense,” Adams says. “Really, it’s just eating the way our great grandfather’s ate: you eat what is around you.”

Adams and Pileggi took that notion to heart when they opened their small-batch, custom coffee roaster in Philadelphia’s Fitler Square neighborhood at 2400 Lombard St. in May. The flagship coffee bar sources its milk, cream and butter from Trickling Spring Creamery from Central Pennsylvania and baked goods from High Street On Market. (Be sure to try the fresh sliced bread, rhubarb bunt cakes, red-eyed Danishes, ramp scones and fresh cannoli.)

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Mock Up

Neat, a natural meat alternative, was created two years ago by Phil and Laura Lapp, who were looking for a healthy, animal-free protein to satisfy their two vegetarian daughters. | Photo courtesy neat

Local companies produce fresh, responsibly made meat substitutes

The average American consumes nearly 200 pounds of meat in a year. While we can’t say for certain that vegetarians put away an equal amount of tofu and seitan, the meat-eschewing set is still eating an impressive amount of animal-free proteins on an annual basis: in 2011, sales of tofu reached $255 million and sales of meat alternatives totaled $622 million, reports the Soyfoods Association of North America.

We frequently tout the importance of locally and responsibly raised meats, but what about mock meat? Are vegetarians and vegans doomed to buying blocks of tofu shipped across the continent? As it turns out, there are a number of companies in the region producing fresh, cruelty-free and responsibly made meat substitutes.

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