The Best Gets Better: Renovations at Reading Terminal Market

Image via readingterminalmarket.orgThis week, join the Reading Terminal Market in celebrating the latest updates to this historical local food landmark. With more than $3 million in renovations completed, the market now boasts an updated demo kitchen, larger bathrooms and additional floor space to house new vendors, including: Valley Shepard Creamery, The Tubby Olive, The Head Nut and Wursthaus Schmitz. 

As part of the renovation project the Rick Nichols room opens today, serving as a rental space for meetings and parties, and the home of a mural of the market’s history. The room is named in honor of the legendary Philadelphia Inquirer food writer who is credited with saving the market from closure through his editorial and advocacy work.

Throughout the week the market is hosting a series of free events, celebrating local food. One we're especially excited about is "How the Local Food Movement Got Its Start," which will feature our June cover stars Judy Wicks, Ann Karlen and Bob Pierson. Check out the full schedule below and be sure to visit the renewed market in all of its delicious glory. After all, who said you can ever have too much of a good thing?  

All events take place at The Rick Nichols Room and are free and open to the public. For more information, visit

Monday, June 18

12 p.m. Pennsylvania is for Chocolate Lovers - Michael Holahan, PA General Store; Philly Meets the Bayou - Bill Beck, Beck’s Cajun Café

5 p.m. At Home with Steve Poses

Tuesday, June 19

12 p.m. Cooking with Sal - Sal Vetri & Brad Spence, Amis Restaurant

5 p.m. - How the Local Food Movement Got its Start - Ann Karlen, Bob Pierson, Nicky Uy, & Judy Wicks

Wednesday, June 20

12 p.m. - Dipping into Philly’s Ice Cream Roots - Bassetts Ice Cream & The Berley Bros

5 p.m. - Food Blogger Panel - Michael Klein aka, Claire Batten aka - Kaitlin Lunny aka, Bob Libkind aka

Thursday, June 21

12 p.m. - What a Friend We Have in Cheeses - Eran Wajswol, Valley Shepherd Creamery

5 p.m. - Making Serious Dough - Wendy Born & James Barrett, Metropolitan Bakery

Friday, June 22

12 p.m. - Seafood Made Easy - Ellen Yin & Terence Feury, Fork Restaurant

5 p.m. - Made in Germany - Doug Hager & Jeremy Nolen, Wursthaus Schmitz

Saturday, June 23

12 p.m. - From the Market Aisles to Your Plate - Aliza Green & Anna Florio, La Cucina at the Market