Compost Workshop

Sat., Nov. 1, noon to 1 p.m. 

Your Yard, Their Home: Bee, Bird, and Bat Houses

Sun., Nov. 2, 1 to 3 p.m.

Lundale Farm's Farm to Feet Trail Run

Sun., Nov. 2, 9:30 a.m.  

 

  






 

 

Entries in food (157)

Sunday
Oct262014

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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Thursday
Oct232014

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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Monday
Sep222014

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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Wednesday
Sep172014

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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Wednesday
Sep032014

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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