Sustainable Book Club Series

Wed., May 27, 6:30 p.m. 

Wild Edibles Walk

Wed., May 27, 6 to 8:30 p.m.

Tai Chi in the Garden 

Thurs., May 28, 10 to 11 a.m 




Entries in Marisa McClellan (11)


Food In Jars: Local blogger Marisa McClellan signing books this weekend

Marisa McCllelan's new book, Food in Jars. | Image via foodinjars.comYou've read her blog and drooled over her mouth-watering recipes, now it’s time to read her book. Canning blogger and Grid columnist Marisa McClellan will be celebrating the release of her new book, Food in Jars: Preservation in Small Batches, with a selling and signing event at Greensgrow Farm this Saturday from 12- 2 p.m. She will also be featuring some of her favorite recipes from the book, including pickled dilly beans and stonefruit chutney.

Also joining McClellan will be Robyn Jasko, author of Homesweet Homegrown, a veritable how-to guide for living a more sustainable lifestyle. Jasko will also be bringing goodies to share, including cold beet sangria and herbal simple syrups.

Stay around after the signing and you'll also have a chance to take a workshop from the canning pro herself. McClellan will be teaching how to make spiced peach jam. The workshop starts at 2 p.m. and costs $35. Participants will go home with a jar of jam as well as the recipe. To register, visit

Want to find out more about McClellan’s new book? Check out Grid’s interview with McClellan in our August issue, which streets next week.


All About Philly: TEDx bringing conference on “The City” to Philadelphia 

TEDxPhilly Promo from Free Film Collective on Vimeo.

Last year’s sold out success, TEDxPhilly, will be making its second appearance next Tuesday, November 8. This year’s theme is “The City” and features speakers, performers, and exhibitors who will share their experiences and perspectives of being part of Philadelphia. The all-day “idea” conference is multidisciplinary and will include architects, educators, urban planners, journalists, filmmakers, business people and more. 

Some featured speakers will be Glen J. Abrams, Philadelphia Water Department’s manager of Policy and Strategic Initiative; Dr. Jeffrey Brenner, founder of the Camden Coalition of Healthcare Providers; Haas&Hahn, Dutch street artists; and even GRID’s own Marisa McClellan, a food writer, canning enthusiast, and soon-to-be cookbook author. 

TED is a nonprofit organization formed in the early 1980s to unite the worlds of technology, entertainment, and design. TEDxPhilly is spin-off in the independently organized event series, designed to foster the forming, sharing and spreading of ideas. This year’s Philly conference will provide interactive opportunities for both attendees and speakers to share “the lived experience of city life through high-energy exchange of ideas.” The event will also host local community exhibitors and vendors. 

Tickets are still available. Admission is $100 and includes the day’s TEDxTalks, a catered lunch, refreshments and the post-event reception. For more information and to purchase tickets, visit

November 8, 9 a.m.-6 p.m., Temple Performing Arts Center (1837 N. Broad St.)

- Anna Louise Neiger


Recipes: Stem to Root

Americans throw away about 40 percent of the food they buy. Horrifying, isn’t it? But there are many ways to reduce your food waste. You can shop more carefully, plan for leftovers and use every inch of food you buy.  Previous generations were well acquainted with this last technique. Vegetable trimmings were saved for soup stock, onion skins became non-toxic dye, and unused animal fats were transformed into either soap or candles.

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Recipes: Out of Your Gourd

The first time I tasted pumpkin curry was 10 years ago, at a place in Portland, Ore., that’s half restaurant, half Laundromat. The pumpkin cubes were perfectly tender and the coconut and yellow curry broth were habit-forming. Ever since, pumpkin curry has been one of my primary food obsessions.

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Recipe: Peach pie with crumble topping

Peach Pie with Crumble Topping

1/2  recipe of basic pie dough
5     cups sliced peaches (8-9 peaches)
1/2  cup brown sugar
1/3  cup all-purpose flour
1     lemon, zested and juiced
1/2  tsp. cinnamon
1/2  tsp. almond extract

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