PECO Green Roof Tour with PHS

Tues., Oct. 21, 5 to 6 p.m.

Food 101: A Panel Discussion

Wed., Oct. 22, 6 to 7 p.m.

Philly Parks Future Forum

Thurs., Oct. 23, 6:15 to 7:45 p.m.





Entries in food (155)


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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Food Entrepreneurs Wanted for Restaurant Incubator

Common Table aims to shepherd restaurateurs, chefs and
local food pioneers to develop their dreams

Entrepreneurs are invited to test their restaurant ideas at Philadelphia's first pop-up restaurant incubator, Common Table, set to launch this fall.

Aspiring restaurateurs, creative chefs and local food pioneers will develop their dream restaurant from concept to creation backed with professional support from The Enterprise Center Community Development Corporation (TEC-CDC). Selected applicants will undergo an individualized, 6- to 12-month training program toward implementing their ideas at the retail space in West Philadelphia. Those interested should apply for the Common Table Fellowship.

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