Vinho Verde: Two Pennsylvania wineries get serious about sustainability

Before he returned home to convert his parents’ old bucks county horse barn into a winery, Tom Carroll Jr. spent three years in California learning as much as he could in the country’s most renowned wine regions. Along with the cultivation of grapes and chemical nuances of fermentation, Carroll picked up something else from his West Coast stint: a passion for environmentalism.  
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Whole Lotta Love: Kimberton Whole Foods celebrates its 25th anniversary

Pillars of Sustainability: GRID recognizes that sustainability isn’t a new phenomenon. In recognition of our forebears, we will, from time to time, profile local people and institutions who’ve laid the foundation of the region’s sustainable infrastructure.

Don’t drive too fast by the Kimberton Whole Foods; you’re likely to miss it. Housed in a brick building with white painted windows and a green awning, the store is unassuming—nothing like the unrelated name-sharers from Austin, Texas. If not for the shopping carts outside, you might not even realize it’s a food store.

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Recipes: The Flip Side of Flapjacks

The csa box or farmers market haul delivers a thrilling source of kitchen inspiration—in June. By now, though, your cravings have probably taken on an autumnal tinge, and those big salads and grilled vegetables seem so very last month. But you can bring new life to the late summer and early fall harvest with a little culinary creativity. Almost any vegetable, no matter how many times you’ve already cooked it this year, can feel new again when you take a different tack. Enter pancakes: Savory versions of that infinitely accommodating breakfast staple are just as satisfying around the dinner table. They make a terrific vegetarian main course served on a bed of mixed greens, as well as a side dish for simply grilled or roasted meat or fish.
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The White Stuff

Not everyone can get the tempeh so white and…” At Café Pendawa, a corner market on Mole and Morris in South Philly Iwan Santoso searches for the right word. He settles on “fluffy.”  Handmade by the Santoso family at their full-service restaurant Indonesia at Snyder and Bouvier streets, Café Pendawa’s grab-and-go tempeh represents the highest expression of fermented faux meats. The Santosos guard their production method so zealously, they refused to allow GRID a peek at the process, lest we reveal the white and fluffy secret to competitors.
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Pretty Poisons: How Tierra Mia is fighting the toxic ills of the fingernail biz

You’ll never see fresh-cut flowers in a nail salon,” says Justin Mitchell, who co-owns Center City’s Tierra Mia Organic Nail Spa with his fiancée Karina Restrepo. “Flowers die in just a few hours, because the fumes in the air are so bad. It sounds like a tall tale, but it’s shocking, really.”
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From the Depths: Can you harness the power of the earth to heat and cool your home?

With such high-profile institutions and individuals as the Philadelphia Zoo, Friends Center and even Phillies reliever Ryan Madson all going gaga for geothermal, it looks like there may be a trend in the making for the future of heating and cooling in Philadelphia. Geothermal systems, designed to exploit the fact that the Earth maintains a near-constant temperature throughout the year, offer high efficiencies and big energy savings, but with price tags to match.
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Shoots & Ladders: Cooler Crops

It’s hard to believe that in a city where August is punctuated by air quality alerts and the heat index routinely hits the century mark, cool salads, after taking a short hiatus in July and August, are back in rotation by September. So, smog be damned, late August is a great time to plant another round of lettuce, bitter greens and radishes.
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The Lunch Wars: For students and adults fighting for better, healthier school lunches, fresh cafeteria food is an issue of respect

Philadelphia high school student Seth Brown is frank about it: He started skipping lunch more and more this past year. “The rate has increased this year,” says the 18-year-old rising senior at West Philadelphia’s Parkway West High School, “because my English class is above the kitchen.”
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