Brewer’s Plate connects locavores and beer enthusiasts to their favorite subjects

Brewer's Plate, March 9, 2014 at the Kimmel Center; General Admission $55 and up, VIP tickets starting at $115.Philadelphia foodies and beer buffs can join like-minded others and head to the Brewer’s Plate, a Fair Food fundraiser that showcases pairings from local brewers and chefs. The event, which will be held March 9, began 10 years ago as a small festival at the Reading Terminal Market, and has outgrown one venue after another with its rising popularity. In celebration of its 10th anniversary, this year’s gala will be held for the first time at the Kimmel Center, where more than 1,000 guests can gather to drink, dine and dish about the local food scene. 
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Folks flock to Philly Farm & Food Fest

Interns Meredith and Corey chat with visitors to the Grid table on Sunday.

Philly folks interested in a sustainable local (and delicious) food system showed up in force for the second annual Philly Farm and Food Fest, at the Pennsylvania Convention Center, Sunday, April 14. Practically the entire Grid team was in attendance, handing out more than a thousand copies of Grid, meeting with Grid readers and soon-to-be Grid readers, and tasting all sorts of great local foods, from ice cream to baked goods to meat products and even raw oysters, as well as plenty of local produce.

A collaboration between PASA and Fair Food. the event had a definite focus on food, but the real stars were the folks who produced that food: the bakers, cheesemakers, confectioners, and others, and especially the farmers. And the best part of all was having all those producers together in one place, with hundreds of folks who appreciate how important their work is. We can't wait for next year's PF3!

Countdown to PF3: Meet the Fair Food Farmstand

Philly Farm & Food Fest is almost here! A partnership of PASA and Fair Food, the event brings together regional farmers, unique food producers, and sustainable businesses and organizations. We're counting down the days to Sunday, April 14 with videos of exhibitors you can expect to find at this year's PF3. To learn more about the event, check out our exclusive event guide. And don't forget to buy your tickets. See you there!

If you’re a regular at Reading Terminal Market, you know that the Fair Food Farmstand is the place to get the best in local produce and goods like eggs, milk, meat and honey. And even better, the knowledgable staff - like Shivon Pearl - can share the stories of the people who produce the food we're eating. This year, stop by Fair Food's exhibitor booth to meet their friendly staff and learn more about shopping or volunteering with Fair Food. Who knows? – they might even have some of Shivon’s favorite, Tait Farm’s Sour Cherry Jam, to share.

Talking Turkey: Fair Food offering local bird options for this year’s Thanksgiving table

Turkey time is almost here! Once again, Fair Food has plenty of local, sustainable (and delicious) options for celebrating your holiday. Choose from naturally-raised and Heirloom Bronze turkeys from Koch’s Turkey Farm (Tamaqua, Pa.), certified organic birds from Lancaster Farm Fresh (Leola, Pa.), and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton, N.J.). If you fancy other birds, Griggstown also offers capon, quail, goose and pheasant.

These fresh (never frozen) fowl all are hormone- and antibiotic-free, and raised with access to pasture. Prices range from $3.10 to $8.40 per pound. Pre-ordering is required and can be done through the Fair Food website (fairfoodphilly.org). The ordering deadline is Monday, Nov. 12 at 12 p.m. Turkeys will be available for pick up on November 21 and 22, the Tuesday and Wednesday before the holiday.

The Whole Hog: Philadelphia meat farmers embrace the snout-to-tail movement

Standing next to meat hooks and the cage where bison, cows and pigs are fatally stunned in the first step of meat processing, Jay Smucker talks about his work. “We really enjoy what we do,” says the manager of the family-owned Smucker’s Meats, a slaughterhouse in Mount Joy, Pa. Smucker isn’t referring to the slaughter, but rather to the enjoyment of operating a small-scale, USDA-inspected facility that handles only seven animals per hour (big meat plants typically process around 1,000 pigs an hour). Smucker takes pride in providing a crucial service to link farmers and their consumers and, as he explains, “being good stewards of what we’ve been given.”
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A Family Affair: The Bynum brothers introduce comfort food with a healthy twist

Patrons of green soul might not realize that the West Oak Lane restaurant is dedicated to healthy living and sustainable efforts. Succotash shrimp salad, Cajun salmon and peach cobbler are on the menu—standard fare for a Southern-style restaurant akin to the Bynum brothers’ other establishments, Relish and Warmdaddy’s.
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