Celebrate the Release of 10th Anniversary Local Food Guide

Come celebrate the release of Grid's July issue and Fair Food's 10th Anniversary Edition of the Local Food Guide at Reading Terminal Market. Enjoy samples from Fair Food Members Cherry Grove Farm, Philadelphia Brewing Company, Little Baby's Ice Cream, Wholesome Dairy, Donna & Company Artisanal Chocolates, Philadelphia CowShare, Calkins Creamery, and Wild Flour Bakery.

"The Local Food Release Party is a fun evening where you get to sample the best local food in Philly and socialize with the people who make it! And how often do you get to hang out in the Reading Terminal afterhours?" says Morgan Berman, Director of Community Engagement for Grid.

The event is a great opportunity to meet some of the key members of the local sustainable food community and try some of their goods. Stop by after work to mingle, taste, and grab a copy of the 2013 Local Food Guide.

Sarah E Adams is the editorial intern at Grid and can be found working for Bennett Compost at a farmers market near you.

Basket Case: Local food products' longstanding champion

story by Courtney Sexton | photo by Albert YeeWhen you think of local food, fruits, vegetables, dairy and meat probably come to mind first. But what about the family-run, small scale packaged food businesses that call Philadelphia home? For 25 years, The Pennsylvania General Store at the Reading Terminal Market has been the one-stop shop for buying these regional treats.
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Feeding on Tradition: Thanksgiving Eve at the Reading Terminal Market

story by Michael Holahan | illustration by Andy Hood

As a shopkeeper in the Reading Terminal Market, any busy day is a good day. But after 25 years at the Pennsylvania General Store, my favorite is the day before Thanksgiving. The energy inside this more-than-a-century-old public market is unlike any other time of year. Thanksgiving is about bringing together the people we love, to share a meal and to give thanks; as a merchant, it’s a privilege to be even a small part of this occasion.

That Wednesday morning, customers wait outside for the Market to open, making shopping strategies while sipping coffee provided by Market management. While it’s a busy day for us at the General Store, there’s a lot more pressure on the big three: the butcher, baker and greengrocer. Inside the market, the greengrocers hurriedly stack towering mounds of collard greens, the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies.

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@ Reading Terminal: On-site cheese making

Grid’s illustrious neighbor, the Reading Terminal Market, has some exciting new occupants. The New Jersey-based Valley Shepherd Creamery, due to open in November, will truck in milk three times a week, allowing customers to witness their cheese-making process firsthand.

Already open are the Tubby Olive, which sells olive oils and vinegars on tap, and the Head Nut, a coffee roaster from the Main Line that also offers bulk goods, including dry beans, nuts and candy, so bring your refillable containers!

For more information, visit readingterminalmarket.org

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 readingterminalmarket.org

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 philly.com/theinsider, Claire Batten aka phillyfoodlovers.com - Kaitlin Lunny aka icancookthat.org, Bob Libkind aka robertsmarketreport.blogspot.com

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

A Natural Build: Re:Vision Architecture designs buildings that do the work, and teaches people why it matters

Scott Kelly, Re:Vision co-founder, steps away from the conference table in the firm’s Manayunk office and explains how they utilized the available light to create a comfortable environment. “There is very little daylight coming in through here,” he says as he stands near the north-facing window. There’s just a faint shadow behind him despite it being midday. The lights are off. “The reason you can see very well in this room is because the light levels are balanced.” He walks away from the window and his faint shadow follows him until he is below one of two narrow, tube-shaped skylights in the ceiling. “The light falls as you step away from the windows,” Kelly says, “but the two small tubes balance the light.”
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