Recycled Materials Sculpture Exhibit

Wed., April 1 through Sept. 27. 10 a.m. to 5 p.m.

Patrick Dougherty Grand Opening

Sat., April 4. 10 a.m

BUILDPhilly Coalition Mayoral Forum 

Wed., April 8. 7:30 to 10 a.m.






Entries in food (165)


Nature of the Brew

The Sly Fox Brewing Company creates a special beer
to benefit the Schuylkill River Trail

Southeastern Pennsylvanians who love nothing more than enjoying a cold, local beer in the great outdoors needn’t look further than Sly Fox Brewing Company of Pottstown to satisfy their thirst. In April, the brewery will release a new craft beer inspired by and benefitting the Schuylkill River Trail.

A portion of the sales of SRT Ale, a “hop-forward American Pale Ale” best for post-activity consumption because of its 4.7 percent alcohol by volume level, will go toward improvement projects on the trail it represents. The Schuylkill River Trail (SRT), which stretches from Pottsville to Philadelphia, is a multi-recreational series of trails along the Schuylkill River. Currently, the Schuylkill River National and State Heritage Area is looking to further expand SRT trail routes in addition to keeping up with regular maintenance. The donations from SRT Ale figure to be a big help. 

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Tacos Tonight

Slow-cooked carnitas, scented with smoky cumin, cinnamon and orange, make an easy meal to share with friends. | Photo by Emily Teel

It's still winter, but let carnitas warm you up

Ah, spring. The promise of sunshine, blooming trees, crunchy new vegetables and the meals that taste the way spring can make us feel: bright, fresh and full of life. While we can’t hasten the arrival of the most hopeful season, we can bring some of that energy into the kitchen with this meal, which makes use of late winter staples, but tastes sunny. Slow-cooked carnitas, scented with smoky cumin, cinnamon and orange, make an easy meal to share with friends. Tucked into tortillas with the colorful crunch of winter vegetables, zippy in a lime vinaigrette and a few drops of salsa—made with dried chilies instead of fresh—and you’ll swear you’re sitting in the sunshine.

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Roast With the Most

Warm up the kitchen without cranking the thermostat by making roasted sablefish, escarole and avocado salad and roasted pineapple and coconut sundae | Photo by Emily Teel

Although you can’t will spring to arrive sooner, you can turn on the oven. Not only does it warm up the kitchen without cranking the thermostat, it’s also the start of countless cold weather meals with nary a root vegetable in sight. The oven’s heat caramelizes the sugar in off-season cherry tomatoes (a guilty midwinter pleasure of mine), making them a worthy counterpart to creamy avocado and bitter, crunchy escarole. It adds appealing char to brassicas and concentrates the briny sweetness of olives and capers, and roasting is a foolproof way to cook rich Alaskan sablefish. If these recipes don’t cure your midwinter blues, roast a pineapple, eat it with toasted coconut and ice cream, and imagine you’re somewhere tropical.

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On the Job Training

Illustration by Melissa McFeeters

Interns and apprentices learn the ins and outs of farming
while testing their romantic notions about life on a farm

Most job interviews are nerve-wracking, anxiety-causing ordeals. But at the very least, they don’t take very long. 

But that’s not the case if you are applying for an internship at Ledamete Grass Farm in Lehigh Valley. Farmer and co-owner Rob Fix adjusted his hiring process to include a two-day working interview after he and his first intern mutually decided to part ways in August 2013—several months short of the season's end, after Thanksgiving.

“It’s a big decision to come here [to work and live] for eight months,” Fix says of his paid internship, which includes room and board. “So, we want to make sure they’re comfortable with who and how I am, and we’re comfortable with who they are.”

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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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