Philly Maker Week

Wed., Sept. 17 through Sun., Sept. 21. 

Food For Thought: Eating in Season

Thurs., Sept. 18, 6:30 p.m. to 8:30 p.m

Bike Ride on the Schuylkill River Trail

Sat., Sept. 20 through Sun., Sept. 21






Entries in food (151)


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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Winning Combinations


Victory Brewing Company collaborates with food artisans 

Thanks to recent collaborations between Victory Brewing Company and a bevy of local food artisans, now you can drink your beer and eat it, too.

Delaware-based Crisp & Co. uses Victory Prima Pils in their new Pint Pickles. Homesweet Homegrown, from Kutztown, Pa., makes a ghost pepper hot sauce called Punch Drunk with Storm King Stout. A trio of cheddar cheese spreads from Key Ingredient Market in Bath, Pa., are spiked with Victory varieties. Righteous Felon Jerky in Westchester, Pa., uses both wort (unfermented malted barley and water) and Storm King to add sweetness to its Victorious B.I.G. jerky. Victory has also begun making their own signature ice cream flavors: Storm Drop, Hopped Up Devil, and Triple Monkey.

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