Grid Magazine July 2015 [#075]

EXCLUSIVE! VEGAN VISIONARIES, BUDDHIST BAKERS AND PUNK ROCK CHEFS HIP CITY VEG | P.S. & CO. | TRIANGLE TAVERN TOWARD A SUSTAINABLE PHILADELPHIA

The Vegetarian Issue

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GOT VEG? A PLANT-BASED REVOLUTION HAS PHILADELPHIA CHOOSING CARROTS OVER COWS

ALSO GET GEEKY WITH SMART BEEHIVES & D.I.Y. BEE BOXES • THE MADMEN OF

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SPECIAL INSERT: The annual Local Food Guide with partner Fair Food

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A Revolutionary Diet Dismantling factory farms, one meal at a time

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rowing up in Northeast Pa., there were few vegetarian options, which made the discovery of a veggie burger at Sweet Treat, a family-run diner decorated entirely with Pittsburgh Steelers memorabilia, so surprising. The owner had suffered a heart attack, and, from what I gathered from overheard conversations, his doctor had advised him to stop eating meat. The sign in the window, which probably didn’t win any advertising awards, read: VEGGIE BURGERS: NOT BAD. Much has changed in my hometown, here in Philadelphia and throughout the country.

Vegetarian cuisine is flourishing, and veggie burgers aren’t just “not bad.” Some of them are great. The connection between our health and the food we eat grows stronger by the day.

Health concerns are driving much of the change. The unpronounceable ingredients in processed food that were once the cause of wonder are now the object of dismay. Trans fats will soon be phased out. The fact that high fructose corn syrup has been vilified is a testament to a more knowledgeable consumer.

Consumer pressure, often applied by people educated in part by the Humane Society, is also driving change regarding animal welfare. McDonald’s, Starbucks and Dunkin Donuts have all enacted internal policies that have improved some conditions for factory-farmed animals.

Perhaps most telling is the recent announcement that Walmart is beginning to take animal welfare seriously. They are supporting the internationally recognized Five Freedoms, “as an aspiration for animal welfare in our supply chain.” These freedoms are: 1) Freedom from Hunger and Thirst, 2) Freedom from Discomfort, 3) Freedom from Pain, Injury or Disease, 4) Freedom to Express Normal Behavior, and, 5) Freedom from Fear and Distress.

While that progress is certainly encouraging, it’s appalling that these (non-binding, aspirational) concepts should appear novel. In fact, they aren’t. They were first introduced in 1965, on the heels of Ruth Harrison’s Animal Machines, a scathing indictment of the treatment of animals on factory farms. That was 50 years ago.

Many of us would like to believe that capitalism just needs to be reformed a little, regulated here and there, and that a new version of the

status quo will emerge that will be moral, profitable and sustainable—that we can all eat our U.S. average of 275 pounds of meat a year, even as our numbers grow, and the Western lifestyle of consumption is exported around the world.

The delusion that our behavior won’t need to be dramatically altered is shared even within sustainability circles, where the idea is that sustainability will be embraced by business when it is proven to be profitable.

The recently released Papal Encyclical does much to shatter that illusion. In it, the Pope writes, “Is it realistic to hope that those who are obsessed with maximizing profits will stop to reflect on the environmental damage which they will leave behind for future generations?

Where profits alone count, there can be no thinking about the rhythms of nature.”

There are two paths documented in this issue of Grid that offer hope for our health, environment and animal welfare. The first is to eschew factory-farmed meat and animal products entirely. Fortunately for those living in Philadelphia, there is a wealth of resources (and restaurants) that cater to vegetarians.

Never has plant-based cuisine been easier to find (or so delicious), and we’re very pleased to highlight a handful of innovators and entrepreneurs in our community in our first vegetarian issue.

Second, support small-scale agriculture that doesn’t operate behind closed doors. Grid has again partnered with Fair Food to produce the Local Food Guide, an exhaustive (and exhausting!) list of the businesses, products and places to go for the committed locavore.

Let’s support these businesses, and simultaneously our health, local economy and—most importantly—our collective values. Corporations are not going to save the day. We, as a society, need to supplant profitability with peace and justice as the pinnacle of our aspirational goals.

editor-in-chief

Alex Mulcahy alex@gridphilly.com 215.625.9850 ext. 102 managing editor

Heather Shayne Blakeslee heather@gridphilly.com 215.625.9850 ext. 107 associate editor

Claire Margheim claire@gridphilly.com 215.625.9850 ext. 103 designer

Kathleen White kathleen@gridphilly.com 215.625.9850 ext. 112 ad sales

Jesse Kerns jesse@gridphilly.com 215.625.9850 ext. 100 distribution

Megan Matuzak megan@gridphilly.com 215.625.9850 ext. 106 copy editor

Andrew Bonazelli writers

Marilyn Anthony Katie Borhi Peggy Paul Christina Pirello Emily Teel Samantha Wittchen photographers

Addison Geary Mark Likosky illustrators

James Heimer Justine Kelley published by

Red Flag Media 1032 Arch Street, 3rd Floor Philadelphia, PA 19107 215.625.9850 G R I D P H I L LY . C O M Correction: The name of Moore College of Art & Design academic dean

alex mulcahy, Editor-in-Chief alex@gridphilly.com

Dona Lantz was incorrectly identified last month as Donna Lutz.

Dinner only. Does not include tax, alcohol or gratuity. Reservations strongly encouraged. Please call the restaurants directly. $7 parking at 38th or 40th and Walnut Street garages between 5PM and midnight with validation from participating restaurants.

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–Rob Fleming, Program Director

For more information, please contact us at 215.951.2943 or by email at GradAdm@PhilaU.edu.

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We are currently accepting applications for the Fall 2015 semester and beyond.

MARKET WATCH

by

PEGGY PAUL

July, 2015

Your guide to the weird and wild at the farmers market

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his time of year, tomatoes, zucchini and stone fruits are the stars of the farmers market, but don’t forget about these lesser-known gems: GROUND CHERRIES AND TOMATILLOS: a.k.a husked fruits Fruits should be swelled to fit their papery husks, which you remove before eating. These nightshade fruits resemble tomatoes, but have radically different flavors: pop a yellow, jewel-like ground cherry in your mouth, and you’ll find its juicy flavor is sweet, tangy and slightly floral—a mash-up of tomato and pineapple.

Green or purple tomatillos have a tart, citrusy flavor used to complement savory dishes. Both have roots in the Americas, the former as a component of the early Native American diet, and the latter an ancient crop first cultivated by the Aztecs in Mexico.

USES: Chop up the fruit and add it to relishes and salsas, sauté them with sweet onions as a chutney-like topping, or toss them into salads.

ILLUST RAT IO N BY JUST INE K E LLE Y

Ground cherries also make delicious jams, chutneys, tarts, cakes and pies. Tomatillos shine in salsas.

KOHLRABI: a.k.a. German turnip, stem turnip or cabbage turnip The kohlrabi plant looks like a vegetal alien: a stout bulb with leafy arms protruding in all directions. Like its fellow Brassicas (cabbage, turnips, broccoli, cauliflower), it’s crunchy, sweet and a touch grassy in flavor, like the love child of a mild radish and a broccoli stem. It’s been a staple in Europe and Asia for thousands of years.

USES: Peel off the tough outer skin. Eat it raw, use it in salads and slaws, or dip it in hummus, tapenade or salsa. Try it in stir-fries and fritters, roast it with eggplant and potatoes, and toss it into soups and stews. If you snag one with its leaves intact, use them as a tasty alternative to collard greens or kale.

SOUR CHERRIES: a.k.a. tart or pie cherries Sour cherries have a tart flavor and a constitu-

tion that holds up to baking better than other sweet, mainstream varieties. They’ve got a short growing season—usually June to July— and are not widely cultivated, as they don’t last long off the tree. However, these pucker-inducing stone fruits have been used for centuries in Mediterranean and Middle Eastern cuisines.

Look for full, plump, bright-red fruits with as few bruises as possible.

USES: Pit them, chop them up and stir them into your morning bowl of yogurt. Make them an unexpected ingredient in salsa or stew them in maraschino liqueur or brandy (1 cup per pint) and store them in the fridge for cocktail night.

Sour cherry soup is a Hungarian classic. Bake them into cakes and pies and tarts and scones, or make cherry ice cream with dark chocolate and almonds. Freeze them to enjoy all year long!

Peggy Paul is a cookbook editor, writer, urban vegetable gardener, produce peddler and author of the blog ThursdayNightPizza.

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SEEKING JUSTICE A scholar shines a light on America’s decades-long history of racism in response to natural and human-made disasters interview by Heather Shayne Blakeslee

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N ACTIVIST AND SCHOLAR SINCE THE 1960s, Dr. Robert Bullard is the author of 17 books, and he has helped bring environmental justice to the fore with his groundbreaking 1990 work, Dumping in Dixie. He traveled from his post as dean of public affairs at Texas Southern University to lecture at Temple University this spring. "We talk about the civil rights movement, human rights movement, environmental movement, climate movement... it's just one movement," he says. "We are talking about justice."

How do you talk with people to navigate the difference between racism and institutional racism or environmental justice?

RB: In America, every institution in our society is impacted by racism... we have not erased racism from our psyche or from our society. To think that somehow it doesn’t play a big part is a bit naive. That’s what we have been doing … documenting those disproportionate impacts and adverse impacts of environmental policies and decision-making on people of color and poor people.

Ecoracism continues to be a pernicious problem, so why are poor neighborhoods and people of color still bearing the brunt of industrial development?

RB: Our society does not give the same value to all people's health, to all people's communities and all people's children.

When you devalue a whole entire population based on geography and based on race and ethnicity, that is basically an institutional infrastructure that will continue to allow the toxic dumping on poor people. Just because you are poor or aren’t employed doesn’t mean that you don’t have the right to breathe clean air and have your children play in a park that is not next to a refinery or coal plant, or a park built on top of a dump, or to have your neighborhood be fence lined with refineries and chemical plants … it’s about money and it’s about power.

How do we demand transparency and representation when decisions that affect public health are often made by private companies?

RB: The principles of environmental justice dictate... that people most affected should be in the room when decisions are being made, and that the most impacted need to be in the process early on and throughout the process. If we get information to the communities about the impact of a particular facility being cited, permitted or restarted, if they get that information early and in a user-friendly way, most cases, I would say that 99 percent of the time, people will make informed decisions and will arrive at what’s best for that community … Participation, civic engagement and participatory democracy—these are hallmarks of the American system. What we are saying is that these principles need to be applied to people who don’t have a lot of resources THIS EXCERPTED INTERVIEW HAS BEEN EDITED FOR CLARITY.

and people who are not wealthy... who just want to have a good life for their children and their communities.

Your latest book, The Wrong Complexion for Protection: How the Government Responds to Disaster and Endangers African American Communities, talks about not only how corporate interests are overshadowing public health and safety but also that our own government is carrying some of the blame for not protecting people.

RB: We looked at the way government has responded to natural disasters, to industrial accidents, to toxic contamination, to terrorist attacks, flooding... hurricanes, all of that. We looked at that in the [1920s] up to the BP spill. What we found is that the government has not responded equally, uniformly, in all cases when it comes to poor people and people of color. The response that was exhibited during Hurricane Katrina—people were outraged... were just shocked all the way around the world as to why the government took so long and why it was dilly dallying around while people were on rooftops, people didn’t have water or food, just stranded. People wondered, “Is this just isolated?”

We went all the way back... and basically show that this is not abrupt behavior. The government has not responded equally to all communities … the environmental justice movement is asking, “Will the government response to climate change be fair?”

What we’ve seen over the last 80 years is that there is nothing that says it will.

Does individual responsibility and consciousness play a role?

RB: I think it’s important that everyone understands that one person can make a difference … if you can get as much information as you can and share that information with someone else and if that one person can share with someone else—having a movement for justice can be contagious. That should be the goal: to make it contagious. To make the quest for justice contagious.

The Wrong Complexion for Protection: How the Government Responds to Disaster and Endangers African American Communities. Robert D. Bullard and Beverly Wright. NYU Press, 2012.

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Brian Versek and Dan Howling in their Northeast Philadelphia mushroom growing facility

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FUN GUYS Mushroom obsessives launch an underground farm in Northeast Philadelphia by emily teel photo by mark likosky

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USHROOMS GROW FROM A NETWORK, a web of interconnected genetic information called mycelium. Even though it’s invisible to the human eye, soil mycelium is constantly growing, individual spores sending out threads called hyphae and building connections to one another. Something similar happened when Dan Howling, Brian Versek and Tyler Case met. Mycopolitan, Philadelphia’s first mushroom farm, is the result.

Long before they became farmers—Case started growing when he was still a teenager—each had become so enamored with mushroom cultivation that it would be unfair to call them hobbyists. They’d rig small home labs to isolate specific mushroom strains and grow them in sterile conditions. “We plunged ourselves into the entirety of cultivation” recalls Versek, “[into] the propagation of mycelium, culture work, inoculation and fruiting—all in small greenhouses in our basements or our bedrooms or living rooms.”

When Case met Versek, a coworker and fellow researcher in 2008 at a Treatment Research Institute methadone clinic, Case was already an avid mushroom grower, forager and volunteer teacher of mycology at Saul High School. Case pushed Versek to the next level, and when a mutual friend put them in touch with Howling in February of 2014, the trio talked as only mushroom growers can. “It’s probably boring for everybody else in the room,” says Versek. “All of a sudden, you’re speaking a language that most other people don’t understand.”

They voiced agricultural aspirations, but none of the three men—nor their fourth business partner Dave Novak—had an agricultural background, and they didn’t want to follow the model of the big mushroom producers that make Kennett Square famous. “As residents of Philly, we didn’t want to leave this place,” says Versek. “We love it here.” So, instead of moving to Chester County, the group started looking closer to home.

Philly’s first mushroom farm is hidden in plain sight. Just like wild mushrooms growing in the woods, you have to know where to look in order to find your prize. Mycopolitan grows beautiful mushrooms in the basement of Common Market, a food distribution warehouse at D Street and Erie Avenue that runs the Philly Good Food Lab project, a cooperative work space for local food businesses. “Being underground gives [us] more control,” says Versek. He explains that the “thermal mass of giant concrete walls” do some of the work of maintaining a consistent temperature and humidity, which means less ener-

gy is spent on heating and cooling the room to the temperature range the mushrooms need to flourish.

And flourishing they are. Mycopolitan began growing in October of 2014. Now, though still very much a start-up, they sell their specialty mushrooms to restaurants like Honest Tom’s Taco Shop, Kensington Quarters, and the Farm and Fisherman. Philly restaurants can count on Mycopolitan for speedy deliveries of high-quality mushrooms, but the fact that Mycopolitan is shortening the distance between farm and table is only part of how the owners envision a more sustainable city.

“The biggest thing is our general enthusiasm about the expansive possibilities inherent in mushrooms,” says Versek. In forests, the mycelial network that mushrooms create within the soil facilitates the growth of trees, builds soil structure and helps hold ground water. Here in the city, the trio envisions growing mycelium as another kind of foundation: an opportunity to build community, feed people healthy food, educate the public and support urban green space.

Still in their first year of farming, they’re already working to create opportunities to integrate their agricultural production with these larger goals, including teaching workshops on mushroom cultivation. The group is especially excited about a collaboration with the Philadelphia Orchard Project to add edible fungi into the permaculture design of the organization’s food forests, producing a delicious harvest of wild cultivated mushrooms. “They’re already simulating a forest ecosystem,” says Versek. He says the mushrooms are a perfect fit to break down the sheet mulch of wood chips, “providing that missing link between life… and decomposition.” Often thought of as the decomposers of the biological world, mushrooms are actually reinventors; mycelium transform the media in which they grow.

“Mushrooms are under the radar; they work in secret, underground,” says Versek, “They do a lot of hidden work that we, as human beings, take for granted.”

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Bee a Friend

Can the average Philadelphian help out our bee population?

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he health of the humble, buzzing bee is directly related to the health of our ecosystem and our food security. Precipitous population declines in recent years have our federal government and businesses big and small worried. When Monsanto joins the ranks of the concerned, you know something serious is afoot.

Approximately eighty percent of the flowering plants that produce food like berries, almonds and tomatoes rely on pollinators for fertilization. While beekeepers expect to lose 15 percent of their colonies each winter, that number has recently almost tripled. Penn State University was one of the conveners of a 2012 conference that put some of our best bee minds to the task of understanding what we now call Colony Collapse Disorder; findings cite a combination of possible underlying issues that include parasites and disease, genetics, poor nutrition and pesticide exposure.

While scientists are still researching how to best help our bee population bounce back, there are inspiring examples of innovators in Philadelphia doing their part. Read on to learn out about a teenage inventor and his smart beehive, a beekeeper turned seed merchant, and your next do-it-yourself project.

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Wynn Geary holds monitoring equipment for his smart beehive.

Right: Action in the hive, seen on his laptop, will one day be streamed on a public website.

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A Pure Fabrication Is a recent Philadelphia high school graduate building the world’s smartest beehive? article by samantha wittchen photos by addison geary

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t’s a sunny afternoon in early June, and Wynn Geary’s beehives are abuzz with activity. In his Manayunk backyard, Geary checks on a hive full of bees that he and his father recently collected from a swarm in North Philly. He pulls a computer from a cooler next to another hive emblazoned with the words “Smart Hive,” and fires up a real-time video of the bees from a camera mounted inside the hive.

“I’d love to know where they go when they leave the hive,” says Geary, a 2015 graduate of Philadelphia’s Science Leadership Academy (SLA). Soon, he might.

Like a handful of other beekeepers and enthusiasts across the globe, Geary has been working on a “smart” beehive, one that uses sensors and cameras to monitor the activity and health of its apis residents. What began as a senior project has grown into a much larger endeavor, one that could potentially impact the future of bees.

Geary, who convinced his family to start keeping bees three years ago, got the idea to build a smart hive from an Indiegogo campaign for an organization building hives and sensors that stream data to a computer. Geary planned to buy some plywood, fabricate a beehive at West Philadelphia’s Department of Making + Doing (DM+D), and install the organization’s sensor kit (Full disclosure: I am a member of the DM+D community). But as the kit’s release became delayed, Geary realized that he would need to come up with his own solution.

That’s when he enlisted Maximillian Lawrence, an electronics guru and maker at DM+D. “When I saw Wynn’s seriousness, I knew I wasn’t just signing up for some senior project,” says Lawrence.

After unsuccessfully attempting to acquire funding from several organizations, Geary’s fortunes changed when he received a $500 grant from SLA for his project. He and Lawrence purchased a bunch of sensors, and with that, they were on the path to building a smart beehive.

Temperature, humidity, sound and light sensors are all part of the monitoring system, as is a camera located in the brood chamber, the

part of the hive designated by the bees for laying eggs. Lawrence fabricated the sensor and camera kits himself at DM+D, and he plans to install “smell” sensors that will measure a host of chemical compounds like methane and carbon monoxide. When it’s completed later this year, the smart hive’s monitoring system will be among the most sophisticated in the world, and Geary finally will be able to figure out where his bees go by analyzing what type of pollen is in the honey.

Still, both Geary and Lawrence say they’re taking an exploratory approach rather than trying to solve a particular problem like colony collapse disorder. Lawrence is bullish about the potential impacts, but cautionary about setting lofty expectations. “The positive ramifications of this project are much bigger than something like using sensors to count cars on the road,” says Lawrence. “There are many applications, but let’s get it working first.”

Currently, the camera and sensor data feed to a computer, but ultimately, they will livestream to a website. Geary says that once the livestream is running, viewers will be able to watch the bees’ lifecycle, and he’ll be able to monitor the colony’s health while he’s away at the Rhode Island School of Design next year.

One of Geary’s goals for the hive is to display the sensor data and video on a website that makes it easy for people to understand how bee colonies work. To help with that, he and Lawrence are working with Mitchell Johnson, a University of Pennsylvania PhD candidate with expertise in data visualization. “I’m a visual person,” says Geary, “and launching a website with cool, visualized bee data is very exciting to me.”

Geary feels lucky so many people have been willing to help him. “At DM+D and the [University City] Science Center, I have the opportunity to partner with so many people that really know their stuff to make this happen,” he says.

“There’s no way to do this without collaboration,” concurs Lawrence, “unless you happen to be into bees and electronics and have audio, video, data visualization and mass spectrometry expertise all at the same time.” But he quickly adds, “Wynn’s vision and experience with the bees is the most important part.”

As for Geary, he’s just excited to finally monitor what’s happening in the hive without having to use centuries-old monitoring techniques that disturb the bees. “Being able to see things that I imagined happening in the hive as they’re actually happening is just amazing.”

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The Seeds of Love This bees box has both tube bundles and nesting blocks for native, solitary bees

Mind Your Bees Box Honey bees get all the glory, but you can build a home for their wild cousins by samantha wittchen

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f you’re a fan of bees, but feel like you’re not yet ready for the commitment and cost of donning the beekeeper’s suit, we have good news for you: You can still promote these pollinators in your own backyard by building a native bee box that provides bees with shelter and a safe place to reproduce.

These very simple constructions are designed to help the solitary bee. Unlike social honey bees—which live in colonies with the infrastructure of a queen, worker and drone bees to collect pollen and breed new bees—these bees live alone.

Nearly 4,000 species of native bees have been catalogued in the U.S. Carpenter bees, mason bees and leafcutter bees are all native, and they all perform the critical service of pollination.

Solitary bees build their own nests, collect their own pollen and nectar, and lay their own eggs. They will sometimes nest in groups if a good nest location is found, but they don’t actively help each other. About 70 percent of native bees nest in the ground, but the other cavity-nesting 30 percent make their nests in old beetle tunnels in dead trees or other dead wood.

The female cavity-nesting bee builds brood cells in a tunnel by erecting dividing walls In each cell, she deposits an egg and a loaf of “bee bread,” a mixture of nectar and pollen that she’s collected. After she’s filled and capped the cells, she’ll seal the nest entrance and leave. When the eggs hatch, the larvae feed on the bee bread 14

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and emerge several months later as adults to start the lifecycle again.

While honey bees get credit for pollinating most of our crops, many wild bees also get in on the action. Squash bees are particularly effective at pollinating pumpkins, squash and other cucurbits, and several species of mason bees are used worldwide for orchard pollination. Ready to help bolster the bee population? Here’s how to get started with your own native bee box.

Nesting blocks: Create nesting blocks by drilling holes 3/32 to 3/8 inches in diameter at approximately 3/4-inch centers into untreated wood. The blocks should be 8 inches or longer, and the holes should be closed on one end. Drill 3- to 4-inch deep holes that are less than ¼ inches in diameter. For holes ¼ inches or more, a 5to 6-inch depth is best. Mount so that holes are on the side of the block, not the top or bottom.

Nesting tube bundles: Buy bamboo stakes or other hollow dowels of varying diameters at your local hardware or garden supply store.

Cut them into 6- to 8-inch lengths and bundle 15 to 20 pieces together. Place in a box so that one end of the tubes is closed, and mount with tubes horizontal.

Be sure to locate your bee box where it’ll be sheltered from the most extreme weather and will get plenty of morning sun. Bee boxes can be placed at any height, but three to six feet off the ground is ideal. Consider mounting them on a fence, stake, building or in a tree.

In every packet of the Pollinator Project, there are approximately 500 seeds of wildflowers. Not only are these flowers rugged and ready to take hold in seemingly inhospitable places, they are also quite beautiful. Here are a few illustrations of flowers that will be pleasing to you and to the bees.

Forget-me-not

California Poppy

New England Aster

Anise Hyssop

Blue Flax

Bergamot

F ower Power A local startup keeps honeybees humming by katie bohri

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hiladelphia-based beekeeper Chelsea Thoumsin started the Pollinator Project as a simple answer to a complicated question. “A lot of people started asking me, ‘If I can’t keep my own bees, what can I do to help them?’”

The simplest way to help bees is to plant a variety of “forage”—the industry term for the flowers bees pollinate in search of food—that they can access from early spring and into the leaner months of fall. Pollinator Project has simplified this task by pre-packaging pollinator-specific seeds that will bloom throughout the season.

Each packet contains around 500 non-GMO seeds from a variety of native wildflowers that will groaw in stressful urban conditions like low water, high heat and blazing sun. “They would grow in a sidewalk crack if they had to,” Thoumsin says.

Last year, according to the USDA, beekeepers lost 42.1 percent of their hives.

Planting wildflowers makes a difference.

Not only will they feed bees, but they will also attract more pollinators to your garden and increase its yield. “There are certainly plants, like squash and tomatoes, that honeybees are especially good at getting into and pollinating,” Thoumsin says.

Thoumsin got her first lesson in beekeeping when a friend asked her to help out with his own hives. Inspired by a childhood of watching nature documentaries, she jumped at the chance to interact directly with a bee colony.

“The whole initial experience was so amazing; it felt like something I should have been doing all along.”

The transition from keeping bees as a hobby to becoming an activist-entrepreneur with Pollinator Project was, for Thoumsin, easy. “I have lots of ideas rolling around in my head, but Pollinator Project seemed like something I could create and manage along with everything else going on in my life,” says Thoumsin, who

believes beekeepers must be creative and entrepreneurial to be successful.

Thoumsin plans to donate a percentage of Pollinator Project’s proceeds to the Xerces Society, an organization she admires for their 40year legacy of raising awareness about invertebrates through education and research. It’s a mission she shares.

“We are just starting to notice that our actions as a species are harming the seemingly 'little guys,'" Thoumsin says, “when, in fact, if we just shift our perception a small bit−just a degree or two−we come to realize that they are tremendously large in the scale of importance to our very own survival.”

Pollinator Project seed packets are available through Thoumsin’s site, polinatorproject.com, and local retailers including Art in the Age of Mechanical Reproduction and the Fair Food Farmstand at Reading Terminal Market.

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Is Philadelphia secretly leading a plant-based living revolution? article by heather shayne blasklee illustration by kathleen white

hiladelphia is a deep green city, and the world knows it. But while we’ve been receiving international accolades for greening our streets and kudos for making our buildings more efficient, we’ve been simultaneously earning another reputation: as a top-tier city for vegetarian food. Recognizing this trend, the Philadelphia Convention & Visitors Bureau has launched a new section of its website dedicated to navigating our city as a diet-conscious visitor. Marketing Philadelphia to people around the world—who statistically are much less likely to live a meat-centric life than Americans—is a smart move that will boost the city’s veggie economy and reputation... not that it needs any help right now. The revolution is underway.

The Humane League’s annual Veg Dining Guide has over 280 restaurant entries this year, and even that extensive list is incomplete.

The lines are out the door at lunchtime at Hip City Veg, and every loved neighborhood gastropub has a satisfying menu for people who abstain from meat. The Phillies stadium only recently relinquished its number one spot for veg-friendliness as ranked by the advocacy group PETA (we’re still number two, second to last year’s world champions, the San Francisco Giants). Even our top Zagat-rated restaurant in town offers solely plant-based cuisine: the vegan dreamland at Vedge can require a several-week wait for reservations. Two other restaurants in the top five, Vernick (rated number three) and Zahav (rated number five) are easy for vegetarians to order from as well.

Want a local neighboorhood coffeehouse?

Grindcore House in South Philadelphia has you covered. Vegan pizza and wings? Head to Blackbird Pizzeria just north of South Street.

These establishments are proof that quality and convenience are part of being a vegetarian in Philadelphia.

We’re a city that loves good food. The fact that we have more and more choices when it comes to plant-based cooking can’t come soon enough for our health, the welfare of farm workers and animals, and the fate of our planet.

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Starting a revolution at your kitchen table while you’re joyfully eating delicious food and drinking a locally made beer with friends is something of a tradition in Philadelphia. Let’s keep it going.

Can we have a healthier life?

In the United States, only 3.1 percent of people count themselves vegetarian or vegan, so most of us are eating meat.

In fact, we eat staggering amounts of it. According to United Nations data Americans eat an average of 275 pounds of meat per year. We’re eating too much of everything, a habit that has resulted in two-thirds of American adults being overweight and often obese. In Philadelphia, the statistics are even more grim: we’re among America’s fattest cities. Obesity, only recently classified as a disease in and of itself, raises risks for many other diseases, including the number-one killer in the United States: heart disease.

A plant-based diet can be part of reversing those statistics. One research team found their participants, who adhered to a mostly vegetarian diet—70 percent of food coming from plant sources—were 20 percent less likely to die from heart disease compared to those who only received 45 percent of their food from plant-based sources. Another study shows that vegetarians live an average of ten years longer, and another that cancer risk could be reduced by up to 40 percent. Even if your primary motivation is just 18

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to drop a few pounds, consider that the average vegan weighs 30 fewer pounds than the average omnivore.

It’s been difficult for researchers to parse out direct correlations when it comes to a vegetarian diet because vegetarians in developed nations tend to be more affluent and educated than the general population, and also tend to live a healthier lifestyle: they drink less, smoke less and exercise more.

Any changes in our diets—whatever the reasons we make them—will come slowly, and many people will continue to erroneously think that they must eat meat to maintain a healthy diet. It’s one of the biases of our meat-centric culture, which are many. Most of us grew up with spaghetti and meatballs—it’s comfort food. And almost all of our meat and dairy comes from ruthlessly efficient factory farms and processing plants that makes our food cheap, so eating meat instead of other foods doesn’t affect our pocketbooks all that much either. Additionally, our food system, and the animals we depend on for our food specifically, are far removed from our lives as they are being raised, used and slaughtered. That’s by design,

of course, and lack of transparency comes at a great cost, specifically to our values.

So, where does our food come from?

One of those values is how we treat animals.

A family dog would never be allowed to suffer the conditions of a factory farm, and yet very similar animals languish there every day. The exploited heifer isn’t on our mind when we grab a yogurt off the grocery shelf. What is in front of us is that steady stream of perfectly packaged, heavily marketed, sanitized food products.

Despite how unpleasant it is to look at the sources of our food, and how easy it has been made for us to never see beyond the shelves of the supermarket, it’s incredibly important that we do.

Our diet requires the slaughter of over 9 billion animals a year in the United States. Dairy cows or laying hens are not part of these numbers. Well over 8 billion of those animals are chickens that are exempt from the three federal animal welfare laws that regulate the transport and slaughter of farm animals. Regulation of what happens on farms is largely left up to

Vegan options by Chef Mark McKinney at the newly reopened Triangle Tavern in South Philadelphia

yet vulnerable lands, will be devastated by the growth of the meat industry.

While global demand for meat is on the rise, it is encouraging that the United States may have reached “peak meat” in 2004. Consumption has been down slightly over the ensuing years, a trend that may continue as more light shines on the health, animal welfare and environmental impacts of the meat industry.

Your part in making a change

states, which are more likely to care about enticing and appeasing big businesses than regulating their operations.

Common practices on the modern industrial farm include unanaesthetized physical alterations such as castration, tail docking, dehorning, branding and beaking (cutting the beaks off of live birds). Multiple animals are kept in small cages or in severely overcrowded conditions without fresh air or sunlight, where many are hobbled by the hard concrete or wire cage bottoms. They are burned and poisoned by the build-up of their own feces. Many do not have space to turn around for their entire lives, much less to engage in natural behaviors like running, rooting, dust-bathing and raising their young.

They are unlikely to receive individualized veterinary care even if they are suffering greatly, and the living animals are forced to step over and sleep with the dead. Many animals spend their entire life in unnatural cycles of continual forced pregnancies, especially dairy cows and pigs. Steroids and growth hormones bulk up the bodies of these animals faster than they would grow naturally, and there is widespread use of prophylactic antibiotics to prevent the many diseases that prevail in these horrific conditions. There is increasing evidence that these chemicals end up in our food and water supply.

Just as we tend to forget the faraway people who manufacture our clothing, we largely ignore the dangerous conditions endured by farm and meat processing workers, One of the efficiencies of the modern farm is how few workers it needs, but it does need some, and they perform dehumanizing work in dystopian conditions.

If you have had trouble maintaining a vegetarian diet, think about the animals. While most people become vegetarians for health reasons, studies show that those who adopt a plant-based diet are more likely to make a permanent change if they’re motivated by empathy for animals.

P HOTOS BY ASH L EY T H O M AS

Meat: A serious threat to the environment The meat industry relies upon the same thing that every other industry relies upon: fossil fuels. The production of fertilizers, necessary for the production of crops to feed livestock, is a fossil fuel-intensive industry.

The case is the same for pesticides, which are necessary to maintain the vast farms that are used to grow the grains that are fed to animals (whether their bodies are designed to eat them or not). The liberal use of pesticides harms our waters. Toxic runoff from pesticides and animal manure concentrated in the Midwest food cradle have created a low oxygen dead zone the size of Connecticut in the Gulf of Mexico.

Factory-farmed meat is also accelerating global warming. According to a 2006 report from the United Nations, livestock accounts for 18 percent of all greenhouse gases—more than all transportation.

Energy isn’t the only resource that meat demands. The California drought has taught us all that a pound of hamburger takes almost 1,800 gallons of water to produce.

The most compelling environmental arguments are perhaps mathematical ones. The world’s population grows rapidly every day.

The earth is now home to over 7 billion people.

Worldwide, we now slaughter 56 billion animals annually, and, according the U.N., that number will double by 2050, when the human population will reach close to 10 billion people. That’s 122 billion human and farm animal lives counting on our already compromised ecosystem.

Even if we continue our cruel farming practices of crowding animals, they have to go somewhere. These same animals also need to eat, which will require more land for farming grains, and that will come at the expense of other ecosystems. Beef production has been the number-one cause of deforestation in the Amazon, and it, as well as other biologically diverse

None of the facts about factory farming in this article are likely to be disputed by anyone, and many of us are familiar with much of this information already, and yet it’s unlikely we will see the 97 percent of us who eat meat suddenly stop. However, there is still much we can do if we are not ready or willing to abstain from meat.

Grid has three proposals that would help overthrow the current system. Given our access to good food choices in Philadelphia, these recommendations are very easy, will save people money, offer considerable health benefits, and help us collectively in our quest to live in a sustainable Philadelphia and a humane world.

First, make a personal commitment not to waste food, particularly if an animal had to suffer or die in order for it to reach your plate.

The USDA reports that we are losing, depending on the product, four to 12 percent of animal-based food at the retail level from spoilage, and consumers are responsible for wasting an astounding average of 24.4 percent more of animal products at home. This waste comes from our inattention and poor planning—buying too much and putting too much on our plates at meal time. Let’s start with a commitment to being more mindful.

Second, we’d like to raise the bar on the Humane League’s “Meatless Monday” campaign.

Instead, pick one day a week when you do eat meat. Eating meat just once a week, or about 14 percent of the time, would also mean that we fall in line with new dietary standards expected from the FDA later this year, which will likely advise us to eat a more plant-based diet. The recommendations cite not just our personal health, but the health of the planet as a reason to collectively evolve our food choices.

Finally, if you are going to continue to consume animal products—and most of us will— make the effort to know where the food comes from. Patronize farms, markets and businesses that align with your values. With our values.

Eating a plant-based diet, even if it’s a mostly plant-based, is easy in Philadelphia. It may even be fun, as you have meals and conversations that help you reflect on your intentions about living in the world.

Starting a revolution at your kitchen table while you’re joyfully eating delicious food and drinking a locally made beer with friends is something of a tradition in Philadelphia. Let’s keep it going.

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Entrepreneur Nicole Marquis at her Center City vegan restaurant Charlie Was a Sinner 20

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Happy Meals The fast-growing empire of a vegan entreprenuer article by heather shayne blakeslee

T

hespian turned restaurateur Nicole Marquis is ready for her third act. The 33year old serial entrepreneur is the force behind the fast casual hit Hip City Veg, as well as the low-lit and upscale Charlie Was a Sinner. Now, she’s reaching into her Puerto Rican family’s recipe book for flavors that would make her grandmother proud.

Her new taqueria, unamed as of yet, is set to open near Rittenhouse Square in July.

Oh, and all three of her restaurants are vegan.

Charlie Was a Sinner sits unassumingly on what is now a mini restaurant row at the corner of 13th Street and Sansom in Center City Philadelphia. It’s a few doors down from the tricked-out interior and bright colors of Stephen Starr’s El Vez, and inside, the lights are dim and the music is tasteful and low, but it’s still buzzing with staff and customers in a happy hour state of mind. Some are sipping on a custom menu of cocktails and ordering small plates at the bar. Others are wondering how long it will be until a table is available in the back dining room, where a black and white movie flickers over heavy drapes above the heads of early diners.

Nicole Marquis knows how to put on a show. After graduating from Temple University with a degree in Communications and Theatre, she attended graduate school at California Institute of the Arts to study Shakespeare and Classical Drama.

So, how exactly did a theatre kid from Philadelphia’s suburbs become a restaurateur with intentions of taking her vegan empire national?

While she was studying the Bard, the long time vegetarian was also ruminating on nutrition books. While she didn’t know it at the time, she had started down the path to becoming a vegan, a choice she made initially for health reasons seven years ago. Her father also made the change, and two months after adopting a plant-based diet, Marquis says, “[he] lost 35 pounds, he got off of his blood pressure medication, and he completely reversed his type-two diabetes.” It was a dramatic turn of events; her mother followed suit and found relief for her arthritis. “Thanksgiving is my holiday,” she says. “I used to cringe at the thought of all the turkey…

Now holidays are awesome, because I can eat everything!”

Starting Hip City Veg was partially an outcome of her diet change, but it was also driven by Marquis’ post-grad search for meaning. Instead of asking herself, “What am I going to do with my life?” Marquis pondered a different question: “What can I do to have the greatest effect on the world?” That was when the idea started taking shape for Hip City Veg, a fast casual res-

taurant that offered delicious food for someone on the hunt for something quick and healthy. “I thought about, well, McDonald’s,” says Marquis. “Look at how great, big and huge they are across the world. So copy that model, but… be a good business, with a good model to carry that mission out.”

Four years of business planning, investor rounds and making and testing recipes herself led to the opening of the first Hip City Veg, at 127 South 18th Street just above Rittenhouse Square.

Soon after she opened in April 2012, she was running out of food before the day was over. A second location opened in West Philly in October 2013, and Marquis now has ambitions to open another in Washington, D.C. “Every meal that we sell here is one less meal with animal products,” says Marquis. “And that’s big. That has a major effect on the environment, on animal suffering and on human health.”

At her newest Philadelphia project, a vegan taqueria at 33 South 18th Street, Marquis is excited to offer customers a plant-based version of the flavors and textures she experienced growing up in a Puerto Rican family. She wishes her grandmother were still alive to see the doors open in July, even though she was skeptical of her granddaughter’s food choices. “In Puerto Rican food, you’re surrounded by meat,” says Marquis. When Marquis would visit and tell her grandmother why she couldn’t eat some of her food, she was puzzled.

“Are you okay?” she would ask, “Are you sick?” Marquis laughs as she recalls the story.

Helping people see the benefits of plant-based living is Marquis’ mission, and she wants to do it through offering delicious food. “One option is to just preach about it, right? But I knew that wouldn’t reach as many people.” And preaching might not have had the thrill that being a business owner does. “I was okay putting everything on the line to open the first Hip City Veg,” she says. “I find business really, really thrilling.”

Helping people see the benefits

of plant-based living is Marquis’ mission, and she wants to do it

through offering delicious food.

P H OTO BY PAT F U R E Y

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PLANT-BASED

Oh, the Places You’ll Go Low-key, world vegetarian restaurants where you can’t go wrong

PROFILE

There are hundreds of places in Philadelphia where you can get great vegetarian food. Many are now offering specials, like Meatless Mondays at dive bar stalwart Tattooed Mom’s, when vegetarian entrées are half off, and Tiffin Tuesdays, when they offer deep discounts on their vegetarian menu as well (even when you’re ordering online and getting delivery!). But when you want some tastes from around the world and an all-vegetarian menu, you can enjoy a relaxing meal no matter where you live in the city.

Liam Wilson DILLINGER ESCAPE PLAN

For Liam Wilson, bassist for the critically acclaimed hardcore band Dillinger Escape Plan, excluding animal products from his diet expanded his horizons. “When I decided to change my diet in my teens, I was introduced to so many new tastes—new cultural traditions around food—and as a result I became a more adventurous and disciplined person,” he says.

These are traits that come in handy when you’re a musician on a world tour, but they’re just as valuable at his Fishtown home.

“I try to keep notes about interesting taste combinations I’ve experienced while traveling, and then try to make variations on those themes at home. I’ve been really into making BBQ cauliflower dishes and jack fruit carnitas, as well as soups with turmeric bases,” he explains. “The biggest game changer for me has been this Beyond Meat stuff Whole Foods has been carrying. My family also just got a waffle maker ... so that’s brought some freshness into our breakfast game.”

Wilson thinks local chefs have upped their game as well.

“Philly has great all-vegan spots like Vedge, Blackbird Pizza and Grindcore House coffee, but what I really dig is how many beer-centric gastropubs strongly consider vegans as well,” he says. “Memphis Tap Room, Royal Tavern and Monk’s Cafe amongst so many others … when a menu itself is more open-minded, the dialogue at and around the tables is usually a lot more engaging.”

Food and diet are complicated issues; Wilson believes we should keep talking. “Food really is a universal need, and eating anything is a great time to reflect on how that food found its way to your plate,” he says. “With all the hurdles in our rapidly changing world, and exploding population … it’s irresponsible not to consider the impact our food choices have on practically everything we need to address on a personal level and as a society. I’m trying to help facilitate that conversation.”

The birth of his daughter Ziggy Luna last year made him reconsider everything in life. The former vegan now walks more of a “middle path,” and has introduced some animal products into his diet—like free range eggs from Kensington Quarters.

“For dessert,” he says, “it’s Little Baby’s Ice Cream all the way.”

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Center City

Germantown

New Harmony

Nile Café

135 N. 9th St.

facebook.com/NileCafePhilly

Don’t miss the all-youcan-eat dim sum and other Chinese favorites like General Tso’s “chicken.” You can BYOB, it’s vegan, and there is an option for karaoke if you want melody with your harmony.

V Street vstreetfood.com 1221 Locust St.

All-vegan world street food-inspired creations (and a full bar) from the celebrity chefs at Vedge who promise a seasonally focused menu with bold spices and adventurous flavors. Open for happy hour and dinner, and reservations are recommended.

Northeast Philadelphia Taj India taj-india.com

6008 Germantown Ave.

Get plentiful portions of vegan and vegetarian soul food at the counter of the Nile Café. Sandwiches, platters and lots of vegan desserts are served up here to the Germantown community.

South Philadelphia Govinda’s Gourmet Vegetarian govindasvegetarian.com 1408 South St.

Govinda’s offers flavors from around the world, from Kofta subs and yellow lentils to chimichangas and lasagna. There are many vegan options as well, and you can also find vedic, halal, and kosher meals for lunch and dinner. They have a large takeout menu, now offer a buffet, and they’re welcoming to groups.

10863 Bustleton Ave.

Indian food is usually a safe bet when you’re looking for lots of vegetarian options, but everything on the menu at Taj India is fair game.

The BYOB also offers vegan options, and they use freshly ground herbs and spices in all of their dishes.

West Philadelphia Kung Fu Hoagies

facebook.com/kungfuhoagie Catch the tiny West Philly-based Kung Fu Hoagies cart in Clark Park on the weekends for vegan bahn mi, or follow the trail of local festivals and happenings like Veg Fest or Punk Rock Flea Market to get some of their spicy, crunchy creations.

P HOTO BY KRISTIE KRAUSE

Craft CocktailS

GREENSTREET coffee co.

U

Happy Hour 5pm to 7pm U

Lunch & Dinner

Scrumptious Coffee

U

Private Events

Retail - 1101 Spruce St. Wholesale - 1919 Alter St. WWW.GREENSTREETCOFFEE.COM

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Vegan options at the Triangle Tavern. Bottom: A version of spaghetti and “meatballs” is on the vegan-friendly menu.

Where Everybody Knows Your Name Chef Mark McKinney gives the corner pub a menu makeover By marilyn anthony

O

n a sweltering summer afternoon, Executive Chef Mark McKinney is wedged in a closet at the legendary Triangle Tavern, which closed down over six years ago; it’s the only quiet place available. He’s sharing the space with a pitcher of ice water and his cell phone, taking a break from Friday prep at the newly reopened South Philly landmark to talk about his food passion: vegan cuisine.

He attributes his love of food to the soulful Italian cooking of his grandfather, who made the Sunday sauce. With a vivid taste memory, McKinney recounts the homemade gnocchi and ravioli, and the scrambled eggs perfectly paired with brains.

McKinney enthusiastically experienced authentic nose-to-tail cooking, and his family relished calves’ brains, eyeballs and “all sorts of other meats.”

McKinney adopted veganism as a “punk rock kid” rebelling against convention. His commitment deepened as he matured, but after 14 vegan years, he drifted away. At age 40, McKinney looked at his life, liked what he saw, and decided the best way to preserve his bliss was to return to veganism. “I felt so much guilt when eating meat. I don’t have any of that on a plant-based diet.”

McKinney has a strong foundation in meat-based cooking from his first gig at Delaware’s award-winning Mirage res-

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taurant through a series of high-end Philly restaurants. For the past 11 years, he has been the executive chef for a growing group of casual eateries, where he has integrated vegan and vegetarian dishes into every menu, including the Royal Tavern, renowned for its burgers. He’s proud to claim, “We were one of the first restaurant groups to offer thoughtful vegan items, not just a hunk of bald tofu on a plate, but something interesting and healthy.”

At Triangle, McKinney keeps the burger basic and the other offerings incredibly tasty. “If you’re coming to Triangle for the first time, you’re probably already excited about other things than a burger. We think you’re going to be more adventurous with what you order.” On all his menus, McKinney builds at least one vegan offering into each menu section, along with seasonally inspired vegan specials.

Despite his personal commitment to plant-based eating, P HOTO BY AS HL E Y THO M AS

PROFILE

McKinney is no proselytizer. He persuades subtly, serving dishes so satisfying, you don’t feel deprived by going meatless.

“At the Triangle, we sell tons of vegan chicken wings and meatballs to non-vegan people. We have a ton of vegan offerings— even the garlic bread—and no one says, ‘It would be better with parmesan cheese all over it.’ That makes me happy.” If you’re new to vegan cuisine, don’t be afraid to seek assistance. As a courtesy to the kitchen, McKinney advises asking politely, “Can the chef do this?”

McKinney’s ideas come from frequently eating out, experiencing life and taking inspiration from what he sees all around.

When not eating his own cooking, Vietnamese food is his goto indulgence. “Vermicelli with tofu, that’s my treat. It speaks to your soul; it’s such simple, beautiful food.”

After over 20 years in the restaurant business, McKinney celebrates how much has changed.

“Vegan cuisine is so accepted now, like a chef with tattoos who used to be considered a disgusting animal but is now normal and cool. In the late 80s, you were stuck dining on crappy pasta and crappy salads. Philly now is super vegan-friendly. Restaurants that choose not to serve vegan food are making a very poor business decision.”

The chef feels this is a time of great opportunity for chefs to express themselves. “It’s open for the small guy, not just the big restaurant groups.”

Mark McKinney’s creative voice speaks quietly, but convincingly, and he’s ready to take on even the most skeptical eaters. “I wish my grandparents were here to taste Triangle’s vegan dishes. People who have lived in my South Philly neighborhood for 70 years come in for the regular meatballs. I slide them a vegan meatball. They are amazed. My vegan meatballs would make anybody happy.”

PLANT-BASED

Mark McKinney’s creative voice speaks quietly but convincingly, and he’s ready to take on even the most skeptical eaters.

Kenyatta Johnson

PHILADELPHIA CITY COUNCIL Councilman Kenyatta Johnson not only wants to be there for his constituents; he wants to be there for his infant son. “I can’t predict the future, but I do know that taking care of my body and eating healthy is one way to make sure I’m doing all that I can to be around to see him grow up,” Johnson says. Health benefits are at the top of the list when he is making food choices and getting through his busy days. “I know I would have less energy and would be less healthy if my diet wasn’t plant-based,” he explains.

Johnson and his wife are both vegetarians, and comfort food is part of what keeps them happy. “My wife makes a really good vegan sandwich, which tastes very close to a traditional Philly hoagie,” says Johnson. “She also makes a really good BLTA—‘smart’ bacon, lettuce, tomato and avocado—sandwich that I love. I also love to cook sautéed spinach with olive oil and garlic. I can eat spinach with just about anything.

As of today, I’m enjoying combinations of greens and beans... exceptional nutritional value.”

When Johnson goes out, he often chooses the Pod restaurant in West Philly. “The food is really good, and it’s a vegan/vegetarian-friendly restaurant that caters to my type of diet,” he says. “There are a lot of options on the menu that I like—including the best [veggie] sushi in Philly. I have to also mention Govinda’s, which has a great ‘Chicken’ Pepper Cheesesteak, and Hip City Veg; it has a great ‘Chicken’ Burger.”

P HOTO BY J E F F TOW N E

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Your Cutting Board and Cupboard Preparing your pantry for a plant-based diet by christina pirello

Y

ou want to make better, healthier choices. You really do. But then you’re standing in a produce aisle or in a natural foods store thinking that you have no idea where to begin. You shrug and think about changing your life some other day.

It doesn’t have to be like that. Changing your food is easy and delicious, and you need not feel deprived of anything. Just think of the change as a new culinary adventure and, with a few tips, you’ll be perfectly nutritionally balanced and satisfied.

To begin with, a healthy diet is largely plant-based. No, I’m not going to go all vegan on you, but in truth, we must look at the volume of animal protein we consume and rethink it. You won’t lose out. There are plenty of sources of protein in a plantbased diet. In fact, there’s protein in everything you eat, except fruit. You are more than covered if you decide to eschew meat, poultry and dairy foods.

My last piece of advice is simple: Eat more vegetables. Regardless of other changes you might make, eating vegetables changes everything.

TOFU AND TEMPEH These soy byproducts have a long historical tradition in Asia.

Loaded with protein and phytochemicals, and low in fat, the difference between these products is that tempeh is fermented and tofu is not. Both cook quickly and are extremely versatile in their uses. Marinating them allows you to create the taste you like because both are quite, shall we say, mild on their own. Both tofu and tempeh are delicious lightly pan-fried or stir-fried (marinated or not) to create a great texture. From delicate cubes in soups to stir-fry dishes to salads; from casseroles to desserts and salad dressings, these protein sources can be made into just about anything—even tacos and egg salad!

SEITAN This pure protein is high in iron, low in fat and is made from wheat gluten. Used in many recipes in place of meat, seitan has a signature brown color that lends nicely to dishes where we 26

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might use beef, pork or chicken. You can substitute seitan in just about any meat or poultry dish to create a satisfying plantbased version of your favorites.

BEANS Sure, some of them take an hour or more to cook, but lentils, red lentils and white lentils cook in about 40 minutes and can be used to create some truly exceptional dishes, from basic soups to faux burgers, pâtés, veggie chili and meatloaf style dishes. In a pinch, used canned organic beans, which you can find in any supermarket.

WHOLE GRAINS With whole grains, you will want to consider brown rice where you might have chosen white rice or pasta so that you are getting the benefit of whole grains (improved digestion, balancing of blood pH, regulation of moisture in the body). For strength, consider quinoa, an ancient grain with the same complete protein as an egg. Simply cook it with organic corn or other diced vegetables, or even some nuts, to create a protein-rich side dish. Be sure to rinse quinoa very well before cooking or it will have a bitter aftertaste.

MILLET Finally, there’s millet, a high-protein grain that cooks up creamy like polenta, but aids in digestion and is the perfect morning porridge or an ingredient to create a creamy soup.

Christina Pirello is a Philadelphia-based chef and educator who has a Master’s Degree in Nutrition. She has authored seven cookbooks on the subject of healthy eating and natural living, including Changing the Health of the World One Meal at a Time. Her TV show is Christina Cooks.

Most of the ingredients that I use in my recipes are fairly easy to find, although you might have to visit your local health food store or Asian market for some. This is what I consider to be the basics of a healthy pantry. You can stock your pantry gradually, but if your cupboard is bare you won’t exactly be able pull together the meals of your dreams.

2. Chickpeas

3. Chiles

4. Dried Beans

5. Herbs & Spices

6. Millet

7. Noodles

8. Olive Oil

9. Quinoa

10. Salt

Free Support & Plant-Based Cooking Demos

PROFILE

1. Brown Rice

PLANT-BASED

Christina’s Essential Pantry:

Kuf Knotz RECORDING ARTIST

Ropeadope recording artist Kuf Knotz released his latest record, A Positive Light, this past spring, and that title accurately captures his vibe. His expansive view of the world is reflected in his music as well as his eating habits. “I really like the lightness I feel physically and mentally when eating clean and plant-based,” he says. “You have a clarity and heightened sense, which is beautiful. Your energy level is balanced rather than experiencing the sugar highs and lows.”

When not on tour or in the studio, Knotz splits his time between Philadelphia and New York. When he’s here in the City of Brotherly Love, his go-to restaurant is the West Philadelphia raw food mecca Atiya Ola’s Spirit First Foods. At home, he opts for simple recipes when he’s cooking. “My favorite dish to prepare,” says Knotz, “is a simple fresh kale salad—kale, tomato, avocado, sea salt, lemon, red peppers, onions—and homemade dressing with maple syrup, fresh lemon juice, apple cider vinegar, extra virgin olive oil, pepper, chili powder and garlic powder.”

“Overall,” he says, “you just feel good by only putting goodness into your system, and your body appreciates that! You are what you eat… I now fully understand and respect that saying.”

Get inspired by Kuf Knotz’s uplifting message at the Heartwood Music Festival at Awbury Arboretum on July 12.

Need extra help on what to buy and how to cook? Hook up with the Peace Advocacy Network and their annual Vegan Pledge, which starts July 11. While the pledge originally started with PAN leadership in Philadelphia, it’s now countrywide. The 30-day pledge includes a free support package, a vegan mentor, and weekly meeting and cooking demos in Center City. panveganpledge.org

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Factory-farmed food devastates the environment, exploits animals and threatens our health. As world population swells, it is imperative that our food systems are radically transformed.

WORLD POPULATION:

2050 2015 1804 (in billions)

Animals raised for meat each year worldwide:

56 billion

Meat Consumed by Americans:

275 lbs.

Meat Consumed by Indians:

112,000,000,000

11.4 lbs.

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livestock or food for livestock

25% food to feed people directly

PER YEAR PER CAPITA:

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75%

PER YEAR PER CAPITA:

Animals expected to be raised for meat by 2050:

112 BILLION

Ice-free land globally used for growing:

Animals raised for meat each year domestically:

9.1 billion

Benefits of Plant-Based Lifestyle

FACTORY FARMING: A factory farm is a large, industrial operation that raises large numbers of animals for food. Over 99% of farm animals in the U.S. are raised in factory farms, which focus on profit and efficiency at the expense of the animals’ welfare. (ASPCA)

Poultry Industry

Dairy Industry

10 YEARS 8.6 billion

9.3 million

Chickens are slaughtered each year in the U.S.

Cows are used for dairy production in the U.S.

Chickens raised for meat are slaughtered at:

6-7 weeks old

18.4% of all chickens and chicken food products are thrown away

Since 1987 per-cow milk production has increased

+47%

4 years Average lifespan of a dairy cow in an industrial operation in 2015

40% Less risk of cancer compared to omnivores

20 years Average lifespan of a dairy cow

How much longer vegetarians live than omnivores

The # 1 KILLER of Americans is

HEART DISEASE

The high cholesterol that contributes to heart disease is only found in animal products, also the main source of the saturated fat that causes the disease.

“Around the world, animals used for meat, eggs and dairy often suffer on factory farms, where they are treated as units of production rather than sentient creatures.”

- the Humane Society of the United States

SOURCES: ASPCA-aspca.org; PETA-peta.org; The Human Society of the U.S.humanesociety.org; The American Society for Nutrition, nutrition.org; FAOStat 2004, faostat.fao.org; USDA, usda.gov

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Proprietor Andrea Kyan offers vegan food, exercise groups and healthy living strategies at her shop just off Rittenhouse Square 30

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A Spoonful of Sugar A former aspiring physician offers her customers the sweet life article by heather shayne blakeslee

“I

would have been a terrible doctor,” says Andrea Kyan as she sits in the almost-open-for-business garden at the back of P.S. & Co., her brightly lit café that is also, essentially, a healthy living center. It’s not because she doesn’t care about people’s health—she doesn’t want them to have to go to the doctor in the first place.

Kyan’s shop has a simple sign out front, and the interior is airy and bright, with homey reclaimed wood, exposed brick and clean lines. Just walking in the door makes you feel good, and unlike many cafés, you can’t make a bad choice when you’re ordering. The food is 100 percent organic, gluten-free, vegan, kosher and parvé. There is a good chance that, at any given time, some of the people enjoying a Nori wrap, a macaroon or a coldpressed juice didn’t realize that the café at 17th and Locust only offered plant-based food. That’s exactly how Kyan wants it. “I don’t announce it all over the place,” she says, “because I really want to get the non-vegans in here. I want them to try and hopefully open up a little … we just want it to be about good food.”

But P.S. & Co., which stands for “pure sweets,” is as much about community as it is food. They offer free yoga classes, host kickboxing training, and the running club meets on Thursdays.

Kyan’s love of animals informs all she does, and anyone who brings a shelter or foster dog with them on a run gets a $25 gift certificate. “It was my way of bribing people to get dogs out of the shelter,” she says, a slightly mischievous smile beaming across her face. P.S. & Co. also offers meal plans for people who are thinking about making a change to a plant-based diet, but aren’t yet ready to cook for themselves. When they are ready to cook, Kyan says, “that’s when we roll in workshops. So, then we start teaching people how to make the stuff we make here.”

Her breathless recitation of the programming going on at P.S. & Co., each one a building block to help empower people to lead healthier and more humane lives, is dizzying, but makes sense—not unlike her peripatetic résumé. She studied Physiological Psychology and East Asian Studies at Smith College, Buddhism in India, herbal medicine in China (where her father is from) and silent meditation in Burma, her mother’s birthplace. Kyan was born in Oakland, but grew up in New Jersey.

The move from the West Coast was difficult for the family, and

Kyan says they went from “Bay Area diversity to being bullied every day because we were the only Asian kids within a 50-mile radius.” She also went on to teach English in Taiwan, completed a post-baccalaureate pre-med program at Bryn Mawr and then did HIV/AIDS and medical research before she decided that her love of food, healthy lifestyles and animals needed to be at the center of her life.

Just after finishing her medical program, she visited a dairy farm with a friend. “That’s when I realized that organic didn’t necessarily mean humane… I think I was in denial about that,” she says. “I didn’t know it—I probably didn’t want to know it—and that was it.”

She had been a vegetarian since she was 14, but she then made the switch to veganism. She learned early that the best way to help other people make the change was to let them come to it themselves. “Just be quiet about it,” she says. “Do it, but if they ask questions, share… It seems to catch on more easily that way.” The Buddhism that was “a namesake growing up” is also now more strongly at the center of her world. “When I started going to meditation retreats, that really changed the way my perspective is, and also my reactions to things,” she says. “It’s affected my management style … Frustration and stress doesn’t really set in the same way when it’s not taken in personally.”

She also has a new found love for Philadelphia, a city that she found it difficult to fit into at first. “I love it now because of the shop,” she says. “It’s been great. Year two is really trying to implement more than just the food, but the lifestyle changes… getting people to realize it’s not that hard; if you want to make a change, we’re here as a resource. We’re not pushing anything or proselytizing, but we’re here.” Kyan wants people to know that plant-based living is all about the positives. “It’s not a sacrifice to eat this way. It’s not about deprivation. It really adds to your life.”

“It’s not a sacrifice to eat this way. It’s not about deprivation.

It really adds to your life.”

-Andrea Kyan

P H OTO BY TO M M Y LEO N A R D I

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LOCAL FOOD GUIDE P HIL A D E LPHIA 201 5 -201 6

ďƒ‹

Fair Food and Grid present the definitive guide to eating, buying and dining locally year-round in and around Philadelphia.

What Weavers Way shoppers say about us:

Local

Friendly

High Conscience Fun Forward-looking Neighborhood-y Organic Warm Community-Friendly Community-Focused Sustainable

Quality

Comfortable Selective Values

Healthy

Community

Community-owned food markets open to everyone.

www.weaversway.coop

Mt. Airy

Food Market 559 Carpenter Lane

4

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Across the Way

Wellness & Pet Supplies 610 Carpenter Lane

Chestnut Hill

Food Market 8424 Germantown Ave.

Next Door

Wellness & Beauty 8426 Germantown Ave.

VISIT US AT THE

Fair Food Farmstand

Local, fresh, and direct from farmers and producers year-round Pennsylvania's largest selection of local artisan cheeses

Contact us for custom cheese plates Wholesale pricing available for chefs/restaurants Located in Historic Reading Terminal Market Corner of 12th & Arch Streets

Monday - Saturday 8AM - 6PM | Sunday 9AM - 5PM

fairfoodphilly.org | 215-386-5211 x120

URBAN FARM • CSA FARMSTAND • NURSERY SNAP BOX PROGRAM SNAP BOX PROGRAM July – September greensgrow.org/snap

greensgrow farms

2501 e. cumberland st. • 215-427-2702 farmstand: thurs • 3–7pm & sat • 10am–1pm

greensgrow west

4912 baltimore ave. • 215-531-4972 farmstand: saturdays • 10am–1pm J ULY 20 15

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Organic flour with a taste of history!

lancaster fresh & local Local, organic produce; grass-fed meats and dairy; local pantry; pastured eggs; baked goods; bulk; gluten-free; food to go; green cleaners and more!

Open daily - Cafe open until 3:30 241 W. Lemon St., Lancaster, PA www.lemonstreetmarket.com 717-826-0843

6

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www.daisyflour.com 800-624-3279

(

CEDAR PARK EMBASSY 4903 Cat h ar i n e S tr ee t Ph il adel ph i a, Pa 19143

)

Weird Ice Cream•Super Premium Ice Cream•Vegan Ice Cream•Famous on the Internet

Saturdays, 9 am to 1 pm May through November Rain or Shine!

Upper Merion Township Park 175 W. Valley Forge Road King of Prussia, PA 19406 610-265-1071 uppermerionfarmersmarket.org

For an authentically local way of living

TM

farmtocity.org

• Farmers' Markets • CSA Sales • Buying Clubs • • Web Tools for Sustainable Agriculture • Local | Farm-to-Table Fresh | Organic

CONTACT ChefPeg@cosmicfoods.com 610-324-5256 NOW for YOUR fresh menu!

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2015-2016 PHILADELPHIA LOCAL FOOD GUIDE

IN THE USA, WE NEED TO FEED

321 MILLION PEOPLE

WHY YOU MATTER TO FAIR FOOD We all know that the food we nourish ourselves with affects our bodies. But how often do we think about the fact that what, and where, we choose to eat affects the health of the local economy and environment?

Our everyday food choices also reflect our personal values.

When you choose to patronize businesses in the Local Food Guide that source from local farms, you make a direct contribution to a system that supports fair food: food that is healthy and safe, local and regional, and humanely produced with fair business practices. Right now, much of the food produced in our country comes from factory farms that prioritize financial profit over other values.

Fair Food is a Philadelphia-based nonprofit organization that works to connect and support an interdependent, regional system of local food that includes you, your favorite shops and restaurants and the local farms that supply them. Through education, advocacy and advising local businesses and farms, Fair Food helps make healthy and affordable food choices available to all of Philadelphia. You can support their work and find out more at fairfoodphilly.org.

8

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MUCH OF OUR FOOD COMES FROM

FACTORY FARMS THESE FARMS ARE RESPONSIBLE FOR...

POLLUTING THE ENVIRONMENT 80 percent of ammonia emissions in the U.S. come from animal waste. Atmospheric ammonia can disrupt aquatic ecosystems, ruin soil quality, damage crops and jeopardize human health. (Environmental Protection Agency)

PUTTING SMALL FARMS OUT OF BUSINESS From 1980 to 2011, there was a 90 percent decrease in the number of hog operations in the U.S., but number of hogs sold remains almost the same. (Natural Resources Defense Council)

ABUSING ANIMALS 62 percent of antibiotics produced each year are given to farm animals to help prevent the disease caused by severe overcrowding, filthy conditions, stress, and practices like tail docking, beak clipping and feeding animals food they are not biologically equipped to eat. (American Medical News)

IN PHILADELPHIA WE NEED TO

FEED

HELP

million people

the of Philadelphians that can't afford enough food*

31%

5.5

SUPPORT food production and transportation that is

30% of our economy*

WE NEED TO FUEL OUR PEOPLE AND OUR ECONOMY WITH

FAIR FOOD FOOD THAT IS ...

HEALTHY & SAFE

All of the businesses listed in this Local Food Guide buy from a regional network of local farmers. Many of those farmers use farming practices that eliminate or minimize pesticides and other synthetic fertilizers and herbicides, and avoid subtherapeutic use of antibiotics in the animals they raise.

Fair Food works with a growing number of operators who choose to farm sustainably, a holistic method of agricultural production and distribution that strives to be ecologically sound, economically viable and socially responsible for current and future generations.

LOCAL & REGIONAL

As a Philadelphia-based nonprofit organization, Fair Food considers “local” food to be produced within a 150-mile radius of the city. Though Fair Food works locally, its education and advocacy efforts extend beyond those borders to support the concept of fair food regionally and nationally. From 1910 to 2007, 58 percent of the agricultural land within a 100-mile of Philadelphia was lost.* Choosing to support businesses in the Local Food Guide ensures that we continue to have a healthy and profitable regional food system to feed our growing population.

* D E LAWAR E VA LLEY R E G I ONA L P L A N N I N G C OM M I S S I ON

HUMANELY PRODUCED WITH FAIR BUSINESS PRACTICES

Fair Food works most often with businesses and farms that are independently owned; several have been operated by one family for many generations. These owners live and work in our region and conduct business for long-term—not short-term—profits.

They can choose to avoid practices that treat animals inhumanely or workers unfairly, and they support the local food system that keeps our population fed and our economy strong.

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2015-2016 PHILADELPHIA LOCAL FOOD GUIDE

A GUIDE TO FAIR FOOD

THIS YEAR, FAIR FOOD RECEIVED RESPONSES FROM

LISTINGS KEY TO HELP US ALL NOURISH OUR VALUES, CHOOSE FROM ...

128 RESTAURANTS 35 ARTISANS

100

17 CSA PROGRAMS

local farmers who told them about businesses that choose to support the local food economy.

12 BREWERS AND DISTILLERS 22 CAFÉS AND COFFEE SHOPS

Each year, Fair Food vets the information for the Local Food Guide by getting it straight from the source: local farmers who make independent decisions about how they ...

14 FAIR FOOD ADVOCATES 8 BUYING CLUBS

GROW THEIR CROPS

25 GROCERS 11 CATERERS 4 FOOD SERVICE COMPANIES

RAISE THEIR ANIMALS

4 FOOD TRUCKS 16 SPECIALTY STORES TREAT THEIR WORKERS

4 FOOD HUBS 27 FARMERS MARKETS FAIR FOOD MEMBER

MAKE THEIR LIVING

All of the businesses listed in the Local Food Guide are vetted by Fair Food to ensure that they source locally, but some of them also choose to be members of Fair Food. Their support helps Fair Food in its efforts to expand the market for sustainable food producers. Membership benefits include promotion, marketing, local sourcing assistance, consultations and education. Find out more at fairfoodphilly.org.

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FAIR FOOD ADVOCATES The following advocates support the local food system through business practices, community partnerships and their Fair Food membership.

Mother Earth Mushrooms

Three Springs Fruit Farm

organicmushrooms.com

threespringsfruitfarm.com

600 N. Baker Station Rd., West Grove, Pa • 610-268-5904

Family-owned farm that grows a variety of apples, peaches, cherries, apricots, pears, small fruits and vegetables for farmers markets and wholesale markets. Three Springs, a 450acre farm, is a diversified operation with an emphasis on sustainability.

Grown using natural and earth-friendly methods, all organic Mother Earth mushrooms are USDA-certified. Available fresh, dried, frozen and as compost.

Philadelphia Chamber Music Society

pcmsconcerts.org

.ORGANIC, a product of Afilias get.organic

A new web address available exclusively to verified members of the organic community. It was created to cut down on consumer confusion due to greenwashing and assist in immediate branding as an organic company.

1528 Walnut St., Ste. 301 • 215-569-8080

Society that presents classical chamber music concerts by world-class artists at venues around the city. Their Social Series pairs concerts with food and drink tastings from local farms and purveyors in a convivial, "salon-style" atmosphere in Old City.

Rolling Barrel Events rollingbarrel.com

suburbansquare.com​

Event planning and brand management firm that advocates locally sourced products through private events, tutored tastings, festivals, brand ambassador programs, logistics and marketing initiatives. They specialize in turnkey concept-to-completion project and event management for private, corporate and nonprofit clients.

Market offering flowers, meat, sweets and produce of Lancaster County, as well as prepared foods and dinner supplies like seared sliced tuna, fresh peppers and gourmet cheeses.

COOK audreyclairecook.com

Sixteen-seat kitchen classroom that puts on chef tastings, culinary demonstrations and cooking classes. Also has a bookstore and boutique.

Enterprise Center CDC

Bridgeport, Pa. • 610-292-0880

Snow’s by Bumble Bee

253 S. 20th St. • 215-735-2665

snows.com

Canning company that has been producing New England clam chowder and clam products since 1920; they have been producing in New Jersey since 1990.

theenterprisecenter.com

Sodexo

4548 Market St. • 215-895-4000

sodexousa.com

Complete farm-to-fork urban food system in West Philadelphia. West Philly Foods CSA distributes locally sourced urban produce to residents and food entrepreneurs operating out of the Dorrance H. Hamilton Center for Culinary Enterprises.

9801 Washingtonian Blvd. Gaithersburg, MD • 1-888-SODEXO7

Free Library of Philadelphia

Nationwide company that provides “quality of life” services that impact the health, community, environment and job satisfaction of their clients. Services include managing corporate facilities, reducing operation costs and improving sustainability.

freelibrary.org

Strengthening Health Institutes

1901 Vine St. • 215-686-5415

strengthenhealth.org

Free Library’s Culinary Literacy Program: teaches literacy and problem-solving through cooking; supports nutrition education; offers classes and demonstrations; encourages love of food and cooking; and seeks to improve the health of the planet.

1149 N. 3rd St. • 215-238-9212

Kitchen Table Consultants

Organization that provides hands-on and online educational programs on the practice of a time-tested plant-based diet and contemporary macrobiotic principles. They offer cooking classes, lectures, seminars and advanced training to help participants improve energy levels and recover from health problems.

kitchentableconsultants.com 112 Righters Ferry Rd., Bala Cynwyd, Pa. • 267-275-1198

Consulting company that helps farmers and food artisans build lasting, profitable, locally focused businesses. Their results-oriented work is about taking actionable steps to make your business stronger and more profitable.

These food artisans create all manner of goods in small batches with locally sourced ingredients.

Ardmore Farmers Market in Suburban Square

Coulter & Sibley Ave., Ardmore, Pa. ​

FOOD ARTISANS

The Sustainable Business Network of Greater Philadelphia sbnphiladelphia.org 1617 JFK Blvd.

The network strives to build a just, green and thriving economy by educating local, independent businesses, policymakers and the public.

Bakery: Amaranth Gluten-Free Bakery spiceoflifelancaster.com 717-330-4359

Gluten-free bakery that provides whole grain breads, rolls, sweets, granola and more to local restaurants, institutions, grocers, cafés and farmers markets.

Four Worlds Bakery fourworldsbakery.vpweb.com 4634 Woodland Ave. • 215-967-1458

Bakery specializing in sourdough breads made with whole grains, many of which are milled on site. Also offers challah, levain, bagels, pretzels and more.

Philly Bread phillybread.com 339-788-8599

Baker of the “Philly Muffin,” a line of non-artificial, naturally fermented muffins that are made in Philadelphia with grains that are freshly milled in-house.

Wild Flour Bakery wildflourbakery.net 8701 Torresdale Ave. • 215-624-3300

Artisanal bread and pastry bakery that produces goods made from scratch, hand-formed, and baked fresh daily. They primarily sell to restaurants, cafés, hotels and caterers in the Philadelphia area, and are active in a number of local farmers markets.

Dessert/Chocolate: Brûlée Bakery bruleebakery.com 484-450-6576

Gluten-free French bakery that uses sustainable practices and ingredients like organic sugar, rice flour and eggs from free-range chickens to make fruit tarts, macarons and other sweet treats.

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Weckerly’s Ice Cream

2015-2016 PHILADELPHIA LOCAL FOOD GUIDE

weckerlys.com 4500 Worth St. • 215-882-9958

Philadelphia "micro creamery" that makes ice cream, ice cream sandwiches and sorbets.

Local pick-ups and delivery of ice cream available from their headquarters in Globe Dye Works building.

Éclat Chocolate

Packaged Goods:

eclatchocolate.com 24 S. High St., West Chester, Pa. • 610-692-5206

Shop that uses sustainable ingredients and local and seasonal products whenever possible.

Features the area’s largest selection of organic, fair trade and single-origin chocolate, as well as other seasonal specialties.

Flour & Oats Artisan Cookies flour-and-oats.com

1732 Meats 1732meats.com 6250 Baltimore Pike, Yeadon, Pa. • 267-879-7214

Family business that grew out of a meat-curing hobby. Their bacon, pancetta, guanciale and lonza are now served by several local restaurants and carried by Green Aisle Grocery, Fair Food Farmstand and Di Bruno Brothers.

Exton, PA • 484-678-5318

Hand-mixed, small-batch cookies baked with locally sourced honey, cheeses, eggs, fruits and vegetables. Cookie selection includes seasonally-changing cookie flavors, savory cookies and traditional flavors with a twist.

Gilda's Biscotti, Inc. gildasbiscotti.com 1 Hires Ave., Salem, N.J. • 866-242-5640

Gilda got her start baking biscotti for La Colombe Torrefaction in exchange for free espresso. Now, her wholesale bakery continues to create traditional biscotti by hand.

NaturallySweet Desserts naturallysweetdesserts.com

Dairy-free, low-sugar and heart-healthy desserts made with fruits, vegetables and herbs sourced from local Philadelphia farmers.

Their menu changes with the season.

John and Kira's

Baba's Brew facebook.com/babasbrew West Chester, Pa • 267-738-1973

Fermentation nano-brewery startup that sells local, organic, sustainable and traditional kombucha.

Bill's Best Organic BBQ Sauces billsbestbbq.com

Gluten-free, locally sourced, award-winning barbecue sauce from Glenside. Ten percent of profits are donated to the Association for Frontotemporal Degeneration.

Crisp & Co. crisppickles.com

Artisan producer that crafts unique pickles, such as Sweet Ginger, as well as pickled beets and mushrooms.

Daisy Flour for McGeary Organics

daisyflour.com

johnandkiras.com 163 W. Wyoming Ave. • 800-747-4808

Socially innovative chocolate company dedicated to making and selling world-class confections and promoting positive social change. They use ingredients from small family producers and urban gardens.

Lancaster County, Pa. • 800-624-3279

Flour brand that mills all-purpose bread and spelt flours at the Annville Flouring Mill, a local roller mill in Lancaster County that dates to about 1740.

Epic Pickles epicpickles.com

Jubilee GF facebook.com/jimacreations 267-403-3140

Organic gluten-free food company focusing on bringing customers on-the-go organic, healthy and tasty gluten-free food. Find their gluten-free granola bars at participating coffee shops, gyms, stores and markets in the Philadelphia area.

717-487-1323

Manufacturer of small-batch pickled vegetables. Currently carrying pickled cucumbers, string beans, asparagus, okra, cauliflower and carrots.

Fresh Tofu

freshtofu.com 1101 Harrison St., Allentown, Pa. • 610-433-4711

Since 1984, this company has been supplying the East Coast with organic artisanal tofu and other fine soy products. No preservatives are used in processing and all products are vegan.

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GLOSSARY ARTISAN: Though use of this term is not regulated, it implies that the product it describes was made by hand, in small batches. Artisan producers have mastered their craft and have a historical, experiential, intuitive and scientific understanding of what makes their process successful.

CULTURED/FERMENTED: Foods that have been broken down into simpler forms by yeasts, bacteria or fungi. Fermented foods generally enhance digestive processes and have a longer shelf life than non-fermented foods. Examples include yogurt, kefir, miso, sauerkraut and kombucha.

FARMSTEAD CHEESE: Farmstead cheeses are produced on the same farm that raised the animals that produced the milk.

RAW MILK: Milk that has not been pasteurized or homogenized. Pasteurization kills potentially harmful bacteria, but it also kills all the microorganisms naturally found in milk, which many people believe to have positive health benefits. The Pennsylvania Department of Agriculture issues raw milk permits, and regulates the operation and sanitation of raw milk bottling facilities in the commonwealth.

Twenty-eight states in the U.S. currently allow some form of raw milk sales. Another important benefit of raw milk is that through direct consumer sales and other viable markets for raw milk, dairy farmers bolster their business in an otherwise difficult dairy market.

WILD FORAGED: The harvesting of uncultivated plant-based foods in the wild. Examples from this region include ramps, hen-of-the-woods mushrooms, fiddlehead ferns and paw paws.

Good Spoon Seasonal Soups

Subarashi Kudamono

goodspoonfoods.com

wonderfulfruit.com · winesofsubarashii.com

A farmers market staple since 2010, Good Spoon makes a unique line of soups from scratch featuring local and sustainably sourced ingredients, including fresh seasonal vegetables and pasture-raised meats and dairy. Find their rotating selection at local grocers and cafés, or at their new Fishtown outpost, the Good Spoon Soupery.

610-282-7588

Lancaster Hummus Co.

Truly Pure & Natural

This artisan grower of gourmet Asian pears from the Lehigh Valley region offers varieties of fresh Asian pears during the fall season.

Dried Asian pears and pear spread are sold year-round, and pear blossom honey is sold in the fall and winter. Wine and spirits available at Fine Wine and Good Spirits stores.

facebook.com/lancasterhummusco

trulypureandnatural.com

717-316-0068

Maker of local, raw creamed honey products in 18 flavors. Also offers essential oil blends, natural deodorant, lip balm, body butter and all-natural insect repellent.

Hummus products that are soy-free, nut-free, tahini-free, dairy-free, GMO-free, dye-free and gluten-free. Hummus flavors are inspired by local Lancaster County farms.

Zukay Live Foods

Lil’ Miss Organic

farmersmarketofwyomissing.com/dutch-meadows-organics.php Wyomissing, Pa. • 610-372-0150

Berks County farm that provides organically pastured, grass-fed, free-range chicken, beef, pork and turkey, as well as raw cow, goat and sheep cheese and raw milk.

BREWERS & DISTILLERS This group of artisans and local shops source, brew and distill an impressive variety of beers, ciders, wines and spirits.

zukay.com

lilmissorganic.wordpress.com 610-554-7558

One-hundred percent organic baking business specializing in gluten-free, vegan, nut-free, dairy-free and sugar-free options. Also features an extensive line of low-sugar jams and jellies.

Company dedicated to bringing back traditionally fermented raw, organic vegetables.

Currently showcasing their new Jacob's Raw brand of raw, organic krauts, dressings, salsas and tonics.

Cheese:

Michael’s Savory Seitan michaelsseitan.com

Birchrun Hills Farm

267-597-7596

birchrunhillsfarm.com

Levittown business that makes all-natural, kosher and GMO-free seitan in small batches for distribution in the Philadelphia-area.

Wholesale and bulk quantities available.

2573 Horseshoe Trail, Chester Springs, Pa

Dairy offering hand-crafted raw milk cheeses like Birchrun Blue, Fat Cat and Equinox. They also sell farm-raised meats, including veal chops and pork sausage.

Obis One LLC obisone.com · info@obisone.com

Bobolink LLC Dairy & Bakehouse

20 Sinnickson Ln., Pennsville, N.J. • 856-469-5529

cowsoutside.com

Located at Obisquahassit, the oldest working farm in New Jersey, Obis One is the sole producer of organic black garlic on the East Coast. In addition, they produce a number of black garlic spices, expanding the use of the healthful vegetable.

369 Stamets Rd., Milford, N.J.

Oyler's Organic Farms

Dutch Meadows Organic Dairy

oylersorganicfarms.com 400 Pleasant Valley Rd., Biglerville, Pa. • 717-677-8411

Oyler’s Organic Farms is one of the few local certified organic apple farms on the East Coast. The sixth-generation family farm is truly a family-operated business producing local, certified organic apples, peaches, cider and juice.

Simply Ghee simplyghee.com 717-587-6843

Organic, unsalted, sweet cream, grass-fed and grain-free butter that has been churned out of Lancaster County since 2012. Offering original honey and black garlic flavors.

Dairy that produces one-hundred percent grass-fed raw milk cheeses, wood-fired breads from heritage grains and pasture-raised meats.

Caputo Brothers Creamery facebook.com/CaputoBrothersCreamery 245 N. Main St., Ste. 1, Spring Grove, Pa • 717- 739-1091

Makers of hand-crafted, traditional, authentic, Italian cheeses and cultured milk products.

Cherry Grove Farm cherrygrovefarm.com Lawrenceville, N.J. • 609-219-0053

Diversified, sustainable dairy farm and creamery that produces cheeses and pasture-raised meats. They also sell a wide range of regionally made foods and goods like preserves, organic popcorn, handmade soaps, cheeseboards and beeswax candles.

2nd Story Brewing 2ndstorybrewing.com 117 Chestnut St. • 267-314-5770

Craft brewer that has live showings of their brewing process on the second floor of their establishment. They have a rotating tap list of traditionally brewed beers, an American-style menu with items like pizza, burgers and soups and salads, and a full bar.

Chaddsford Winery chaddsford.com 632 Baltimore Pike, Chadds Ford, Pa. • 610-388-6221

Brandywine Valley winery that makes locally sourced Chardonnays, Merlots, Cabernet Sauvignons and Pinot Noirs, as well as easyto-drink varietals like Niagara, Sangria and Spiced Apple.

Dad's Hat/Mountain Laurel Spirits dadshatrye.com Bristol, PA. • 215-781-8300

Turning local rye grain into rye whiskey in a converted 19th century mill, this distiller’s mission is to produce a great, flavorful whiskey by cultivating relationships with local farms to source the rye locally.

Frecon's Cidery freconfarms.com/the-cidery 501 S. Reading Ave., Boyertown, Pa • 610-367-6200

The farm’s cidery makes traditional cider using classic techniques and apples from the family orchard, which has been growing tree fruits since 1944.

Philadelphia Brewing Company philadelphiabrewing.com 2440 Frankford Ave. • 215-427-2739

Doe Run Dairy

Unionville, Pa. • 610-384-1900

Chester County cheesemakers that create cheeses from pasture-raised Jersey cows milk, and are beginning to make sheep and goat milk cheeses. They have a line of Victory beer cheeses as well.

Local brewery that adapts old world beer styles with modern brewing techniques. With more than a dozen different styles of ales and lagers brewed annually, they have a beer for every discerning palate.

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Dedicated to all things green.

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Please visit our website to unearth an abundance of recycled and tree-free office papers, compostables, tissue & towel products, kitchen/restaurant supplies, non-toxic cleaners, fair trade and organic foods, and an organic personal care line.

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BUYING CLUBS

2015-2016 PHILADELPHIA LOCAL FOOD GUIDE

Buying clubs offer convenient access to fresh, delicious, locally grown food, even in the winter months. They are also a great vehicle for building community through food. To start a buying club in your neighborhood, contact info@farmtocity.org.

Philadelphia Distilling philadelphiadistilling.com 12285 McNulty Rd. #105 • 215-671-0346

Distilling gin, vodka, whiskey and absinthe in small batches using natural and organic grains and botanicals, many of which are sourced locally, they are the first craft distillery founded in Pennsylvania since before Prohibition.

Stone & Key Cellars

Delaware Valley Farm Share dvfarmshare.org 215-275-3435 x10

Program of Common Market that sources fruit, vegetables, eggs, yogurt, cheese and bread from local family farms, divides and either delivers or makes packages for pick-up for its members.

stoneandkeycellars.com 435 Doylestown Rd., Montgomeryville, Pa. • 215-855-4567

This winery and cidery makes hard ciders with apples sourced locally from Solebury Orchards in Bucks County. Their wines are produced locally in small batches.

The Other Farm Brewing Company

Door to Door Organics

tristate.doortodoororganics.com 8039 Easton Rd., Ottsville, Pa • 877-711-3636

Delivery company that brings boxes of farmfresh organic produce and curated natural, local groceries to their customers’ doors every week.

theotherfarmbrewingcompany.com 128 E. Philadelphia Ave., Boyertown, Pa. • 610-367-1788

Nano-brewery that makes classic beers with locally grown hops. They also source their ciders, wines and meads from artisans in Southeastern Pennsylvania.

Victory Brewing Company

Philadelphia CowShare phillycowshare.com

Delivers local beef and pork to your door.

Their approach reduces waste and returns more money to the farmer and butcher. Buy a share or split one with friends.

victorybeer.com 420 Acorn Ln., Downingtown, Pa. • 610-873-0881

Creating award-winning beers since 1996, committed to watershed conservation and community stewardship, Victory is one of only a few breweries in the country that uses whole flower hops.

Farm to City farmtocity.org 215-733-9599

Program whose goal is to unite communities, families and farmers year-round through buying clubs, CSAs and farmers markets.

Harvest Local Foods

Wyndridge Farm

wyndridge.com

harvestlocalfoods.com

885 S. Pleasant Ave., Dallastown, Pa • 717.244.9900

305 Windermere Ave., Lansdowne, Pa. • 484-461-7884

York County's first and largest hard cidery crafts ciders and beers on their historic farm using fine ingredients. The farm is also open for weddings and events.

Yards Brewing Company yardsbrewing.com 901 N. Delaware Ave. • 215-634-2600

Founded in 1994 as a garage-sized operation in Manayunk, this brewery makes distinctive English-inspired style brews in their 100 percent wind-powered brewery.

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This grocer, which has partnered with more than 60 local family farmers and food artisans, offers a year-round, online local foods market with door-to-door delivery. Choose from locally sourced produce, pastured meats, dairy, dry goods, homemade entrées and fresh breads.

Philly Foodworks phillyfoodworks.com 240-350-3067

Food distribution company that offers a unique, flexible CSA program and market that unites producers and consumers, increasing access to good food and support for local producers.

GLOSSARY BUYING CLUBS: Buying club members order food for periodic delivery, typically once a week. Unlike CSAs, buying clubs operate on a "pay-as-yougo" basis, allowing members to order as much or as little food as they want from week to week.

COMMUNITY SUPPORTED AGRICULTURE (CSA): A direct marketing model in which consumers pay for a share of a farm’s harvest at the beginning of the growing season and receive goods from that farm throughout the season. Consumers share in the risks and benefits inherent to agriculture while providing economic security to the farmers.

DIRECT SALES: Sales made by a farmer or food producer to consumers without an intermediary, i.e. at a farmers market, through a CSA or online retail.

FOOD HUB: A for-profit or not-for-profit business or organization that manages the aggregation, distribution and marketing of source-identified food products primarily from local and regional producers for the purpose of strengthening producer capacity and access to wholesale, retail and institutional markets. Food hubs have positive economic, social and environmental impacts in their communities, and fill a critical gap in regional food systems.

VALUE-ADDED PRODUCTS: Raw agricultural products that have been processed or packaged so as to bring higher returns and/ or open new markets for the producer. Examples include jam, sausages and bagged salad greens.

SHARE Food Program

Green Line Café

The Monkey & The Elephant

sharefoodprogram.org

greenlinecafe.com

themonkeyandtheelephant.org

215-223-2220

• 4426 Locust St.• 215-222-0799 • 3649 Lancaster Ave. • 215-382-2143 • 4239 Baltimore Ave. • 215-222-3431 • 28 S. 40th St.• 267-639-2531

2831 W. Girard Ave. • 267-457-5334

Nonprofit organization provides nutritious food to a network of 550 food cupboards and 250 host organizations each month. Also distributes below-retail “packages” of food to host sites in Pennsylvania, New Jersey, Delaware, Maryland and metropolitan New York.

Company committed to serving fairly traded, organic coffees. They recycle and use non-toxic, non-hazardous cleaning products.

St. Christopher’s Foundation for Children: Farm to Families Initiative

The Gold Standard Café

scfchildren.org

4800 Baltimore Ave. 215-727-8247

thegoldstandardcafe.com

215-568-1126

Foundation that supplies North Philadelphia families with boxes of seasonal produce or fruit at $10 or $15. Additional fresh items, including local eggs, meat and seafood are also offered.

Philadelphians get their buzz on at these local favorites featuring fair-trade beans (often locally roasted) and simple, lovingly prepared food.

Bodhi Coffee bodhicoffeephila.com 410 S. 2nd St. · 267-239-2928

Sources single-origin beans from Stumptown Coffee Roasters in Brooklyn and Elixr Roasting for espresso and hand-pour coffees. Also offers a bagel menu.

Chapterhouse Café & Gallery chapterhousecafe.wordpress.com 620 S. 9th St. • 215-238-2626

Cafe and gallery in South Philadelphia serving Philadelphia organic fair-trade coffees and teas, smoothies and pastries.

OCF Coffee House

Construction for a new roastery space is underway. Offers small runs of single-origin and special blend coffees. Their bakery also produces daily pastries made with fresh ingredients and seasonal fruits.

With a mission of "Food With a Purpose," Down Dog provides seasonal, organic, nourishing foods and beverages. Owner Kei Kurimoto is passionate about supporting local farmers and sustainable businesses.

Elixr Coffee Roasters

elixrcoffee.com 207 S. Sydenham St. • 239-404-1730

Coffee roasters specializing in lighter-roasted unique coffees. They roast in small 10 kilo batches, think globally and source through direct trade with farmers who are passionate about coffee.

• 1745 South St. • 215-454-2196 • 2001 Federal St. • 267-273-1018 • 2100 Fairmount Ave. • 267-773-8081

Three different locations offering a different set of local food, from house-baked pastries, BYO brunch and craft sandwiches to bagels from Four Worlds Bakery, tea from Premium Steap and coffee from Anodyne Coffee Roasters.

hubbubcoffee.com

Ox Coffee

1717 Arch St. • 215-387-0700 3736 Spruce St.• 610-687-1710 232 N. Radnor Chester Rd.

oxcoffee.com 616 S. 3rd St. 215-922-2531

Launching with the HubBub coffee truck in 2009, they have three brick-and-mortar coffee bars that serve a range of specialty drinks.

Queen Village specialty coffee shop that serves Stumptown Coffee Roasters, Lancaster Farm Fresh Co-op dairy, Wilbur Chocolate and Hank’s Root Beer.

La Colombe Torrefaction

The Random Tea Room

lacolombe.com • 130 S. 19th St. • 215-563-0860 • 1335 Frankford Ave. • 267-479-1600 • 1414 S. Penn Sq. • 215-977-7770

Philadelphia-based coffee roasters with café locations in Philadelphia, New York, Chicago and D.C. who ethically-source fair-trade beans to create classic, reserve, seasonal and USDA organic blends.

Malvern Buttery

Locally focused bakery, restaurant and café that just opened in spring 2015.

1001 S. 10th St. • 215-305-8201

ocfrealty.com/coffee-house

HubBub Coffee

233 E. King St., Malvern, Pa. • 610-688-1234

downdoghealing.com

1925 Fairmount Ave. • 267-514-7145

High Point Coffee

malvernbuttery.com

Down Dog Healing Café

mugshotscoffeehouse.com

West Philadelphia BYOB serving breakfast and brunch, as well as burgers and American-style comfort food.

highpointcafe.us.com

Mugshots

Serving locally farmed foods and fairly traded organic coffee and tea since 2004, this café also provides farm-to-office catering, which features locally grown foods and gluten-free and vegan options delivered for free.

• 602 Carpenter Ln. • 215-849-5153 • 7210 Cresheim Rd. • 215-248-1900

CAFÉS & COFFEE SHOPS

Cafe in Brewerytown that serves coffee, house-made baked goods and light fare, and offers employment and job skills training to former foster youth.

Menagerie Coffee menageriecoffee.wordpress.com 18 S. 3rd St.

Old City full espresso bar featuring handpoured coffees and locally sourced small bites.

Milk & Honey Café milkandhoneymarket.com 518 S. 4th St. • 215-928-1811

Family-friendly café and market that offers fresh-brewed La Colombe Coffee, Bassett’s Ice Cream and Metropolitan Bakery breads.

Sandwiches and salads include ingredients sourced from Lancaster County.

therandomtearoom.com 267-639-2442

Local shop that sells global teas and a light food menu with local gluten-free baked goods, as well as tea accessories, trinkets and locally made jewelry. Also hosts monthly music events and a rotating art gallery.

Rival Bros Coffee rivalbros.com 2400 Lombard St.

Roaster and coffee bar offering a selection of custom, house-roasted blends and seasonal single-origin beans, as well as a Chemex bar, espresso beverages and High Street on Market baked goods.

Rocket Cat Café facebook.com/the-rocket-cat-cafe 2001 Frankford Ave. • 215-739-4526

Cafe serving locally roasted fair-trade and organic coffee and espresso drinks, local vegan foods and non-vegan foods made on site.

Square One Coffee squareonecoffee.com 249 S. 13th St. • 267-758-6352

Washington Square West café that uses sustainably sourced beans roasted at its Lancaster beanery.

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Feast Your Eyes

2015-2016 PHILADELPHIA LOCAL FOOD GUIDE

feastyoureyescatering.com 750 N. Front St. • 215-634-3002

Food for all of their catered events is sourced with locally farmed foods. You can also take advantage of holding events at their Front and Palmer space.

frogcommissary.com

ultimocoffee.com • 1900 S. 15th St. • 215-339-5177 • 2149 Catharine St. • 215-545-3565

Serves Counter Culture coffee and tea, local, direct-trade certified pastries and bagels from Four Worlds Bakery, seasonal sandwiches from American Sardine Bar and more.

W/N W/N winwincoffeebar.com

222 N. 20th St. • 215-448-1100

Building on the success of the Frog and Commissary restaurants, the catering division was created to bring their distinctive food and bold flavors to special events. Today, the company also serves as the Franklin Institute’s in-house caterer and manages their on-site dining services.

Joshua's Catering

931 Spring Garden St.

Cooperatively owned café offering locally sourced, farm direct-food, coffee and alcohol.

CATERING

804 Oak Ln. • 215-224-1800

Boutique caterer that prepares foods using organic, natural ingredients, while promoting food selections based on seasonal, local ingredients.

missrachelspantry.com

These caterers provide and deliver delicious, fresh and locally sourced foods to your home, for office lunches and a variety of formal events.

Alex Garfinkel Catering alexgarfinkelcatering.com.

2109 E. Susquehanna Ave. • 215-380-3046

Community-driven creator of seasonally inspired, locally sourced fine dining experiences, specializing in weddings and other large events, as well as cooking classes and private chef services.

Birchtree Catering

1732 W. Passyunk Ave. • 215-798-0053

Orginally launched in Rachel Klein’s kitchen to fill a need for home-style vegan eats, the company has grown to include a full-service catering company, four-course communal dinners at their Farmhouse Table, a meal delivery service and cooking classes.

Grateful Plate gratefulplatephilly.com 215-983-4257

One-woman operation offering meal delivery, personal chef and holistic health coaching services, with a focus on serving fresh foods that align with the climate and environment.

Honeypie Cooking

birchtreecatering.com 1909 S. Mole St. • 215-390-3415

Birchtree offers seasonal menus made from local ingredients, as well as event-planning services and decoration for a range of small and large affairs.

Cosmic Catering

honeypiecooking.com 267-702-3376

Founder Shayna Marmar provides homemade, nourishing food solutions to children and families through classes, demos, entertainment and program design.

Organic Planet

cosmicfoods.com 1 Boathouse Row • 215-978-0900

Full-service catering company that sources locally-grown-and-made products, with most ingredients coming from the Farm Fresh for Chefs farmers cooperative.

215-696-9780

Personal chef and cooking teacher specializing in foods that strengthen and heal, as well as a local foods consultant.

Samirand Catering samirand.com 215-848-9797

Full-service catering company that creates seasonal menus made with local, organic—or even from their own garden.

JU LY 20 1 5

Cecil Creek Farm and Market cecilcreekfarm.com 73 Democrat Rd., Mickleton, N.J. • 856-599-8925

Purveyor of organic, chemical-free vegetables and pastured eggs for both their CSA members and public market. The market is a one-stop shop focusing on local, organic suppliers and hosting seasonal cooking demos and homesteading workshops.

Creekside Co-op

joshuasevents.com

Miss Rachel’s Pantry

GR IDPH I L LY.CO M

These neighborhood markets keep customers well-fed throughout the year by stocking local, seasonal products from sustainable family farms.

Frog Commissary

Ultimo Coffee

18

GROCERS

creekside.coop 7909 High School Rd., Elkins Park, Pa. • 215-557-4480

Community-owned food co-op serving natural, organic, local and conventional foods, including prepared foods, deli, and seasonal fruits and vegetables. Also offers natural body care and supplements.

Doylestown Co-op doylestown.coop 29 W. State St., Doylestown, Pa. • 215-348-4548

Community-owned-and-managed food market that supports sustainable agriculture and local farmers, offering vegetables, fruits, grains, meat, dairy, spices, pastas and specialty vegan products.

Essene Market and Café essenemarket.com 719 S. 4th St. • 215-922-1146

Forty-five-year-old market specializing in vegan, vegetarian, raw and macrobiotic diet products. They also offer natural and organic produce, bulk goods, dry goods, dairy, housewares, vitamins and beauty and cosmetic products.

Fair Food Farmstand fairfoodphilly.org Reading Terminal Market, 12th and Arch Sts. 215-386-5211 x120

Open year-round and emphasizing local and artisanal food from small-scale producers, the Farmstand carries a variety of local products from organic and sustainable farms from within about 150 miles of Philadelphia.

Fresh Grocer

Mariposa Food Co-op

thefreshgrocer.com • 4001 Walnut St. • 5301 Chew Ave. • 5406 Chester Ave. • 5601 Chestnut St. • 1501 N. Broad St.

Grocer that specializes in providing high-quality perishables in urban and suburban environments (with seven stores operating in the Pennsylvania, Delaware and New Jersey tri-state area) and supports the local food movement with locally sourced products offered year-round.

Ginger Snap's Grocery

Tela's Market & Kitchen

mariposa.coop

TelasMarket.com

4824 Baltimore Ave. • 215-729-2121

1833 Fairmount Ave. • 215-235-0170

Neighborhood grocery store that is owned and operated by friends and neighbors in West Philadelphia and offers local and organic products, including produce, meat, dairy, breads and canned goods, as well as bulk foods. Also committed to increasing access to and information about healthy food through education programs and free workshops.

Restaurant and market that offers local foods from the region’s farmers, growers and fishermen. Their kitchen prepares simple, delicious meals for diners to take home or enjoy at the eat-in café.

gingersnapsgrocery.com 646-867-5585

Grocer that delivers fruit boxes to your office —featuring organic and local produce—on a weekly basis.

martindalesnutrition.com

Established in 1869, this market offers local and organically grown fresh produce, as well as local grass-fed dairy products, grass-fed beef, local organic chicken and golden yolked eggs.

• 1618 E. Passyunk Ave. • 2241 Grays Ferry Ave. • 215-465-1411

East Passyunk market that carries essentials like milk, bread, cheese and eggs, as well as Zahav hummus, Stumptown coffee and Delaware Valley heirloom produce.

Kauffman’s Lancaster County Produce

Reading Terminal Market, 12th and Arch Sts. • 215-5921898

Warehouse and country market selling organic products, deli items, locally canned vegetables, packaged items and 135 varieties of fruits from the Kauffman’s nearby orchards.

1149 E. Lancaster Ave, Bryn Mawr, Pa. • 484-385-0220

Family-owned and operated market that offers 100 percent organic produce, sustainable seafood and free electric-car charging in their parking lot.

kcfc.coop

Member-owned cooperative grocery store in the Kensington area that provides healthy, quality food, products and services to its members and the community.

Wegmans wegmans.com

organnons.com

500 Montgomery Mall, North Wales, Pa. • 267-677-0700 1405 Main St., Warrington, Pa. • 215-0918-3900

591 Durham Rd., Wrightstown, Pa. • 267-491-5591

Natural food market that provides organic, natural choices for food, personal care and well-being.

Profeta Farms, LLC Neshanic Station, N.J. • 908-237-1301

Certified organic farm that supplies produce, meats and dairy, plus other local and sustainable goods. Their farmstand opened in June and they have a farm store opening in 2015.

Reading Terminal Market Kimberton Whole Foods

readingterminalmarket.org

kimbertonwholefoods.com

12th & Arch Sts. • 215-922-2317

Kimberton, Douglassville, Downingtown, Ottsville and Malvern • 610-935-1444

One of America’s largest and oldest public markets, with 80 local, independent retailers offering fresh produce, meats and poultry, seafood, Amish specialties, baked goods and confections and cheeses, plus the widest variety of eateries in the city under one roof.

A family-owned and operated market dedicated to supporting local farmers and food artisans. Kimberton Whole Foods works with over 150 local producers to bring fresh organic products to their shelves.

Longview Center for Agriculture longviewfarmmarket.org

Longview Center for Agriculture works in partnership with Kimberton Whole Foods to provide a wide selection of locally sourced fresh products to its farm market in Collegeville, Pa.

Cooperative market with stores in Chestnut Hill and West Mt. Airy, two urban farms and a nonprofit arm. Member specials and working member discount, but everyone can shop.

Organnons

facebook.com/ProfetaFarms

Kensington Community Food Co-op

Weavers Way Co-op • 559 Carpenter Ln., Mt. Airy, Pa. • 215-843-2350 • 8424 Germantown Ave., Chestnut Hill, Pa. • 215-866-9150

momsorganicmarket.com

greenaislegrocery.com

Farmers market behind the Upper Merion Township Building that offers farm-fresh goods and sustainable products from more than a dozen local farmers and producers, including produce, bakery items, prepared foods, wine, tea, sauces and candles.

weaversway.coop

MOM's Organic Market

Green Aisle Grocery

uppermerionfarmersmarket.org 175 W. Valley Forge Rd., King of Prussia, Pa. • 610-265-1071

Martindale’s Natural Market 1172 Baltimore Pike, Springfield, Pa. • 610-543-6811

Upper Merion Farmers Market

Full-service grocery store that offers locally grown produce, sustainable seafood, and organic and specialty products, as well as their “Food You Feel Good About,” which are free of artificial colors, flavors or preservatives; trans fats; antibiotic-free meat, and high fructose corn syrup.

Whole Foods Market wholefoodsmarket.com 929 S. St. • 215-733-9788 2001 Pennsylvania Ave. • 215-557-0015

Nation’s leading retailer of natural and organic foods that is committed to buying from high-quality local producers, particularly those who farm organically and are dedicated to environmentally friendly, sustainable agriculture, with eight locations in the Philadelphia area.

Sue's Produce Market 114 S. 18th St. • 215-241-0102

Neighborhood grocery store selling produce, as well as a small selection of meats, cheeses and dry goods.

Swarthmore Co-op swarthmore.coop 341 Dartmouth Ave., Swarthmore, Pa. • 610-543-9805

A food market where anyone can shop. This co-op has been providing the community the freshest local and sustainable foods since 1937.

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Nutrient Dense. Locally Grown. Organic.

• 100% grassfed milk (raw or vat pasteurized)

• Butter made w/

100% grassfed milk

• Woodland pork • Grassfed beef • Poultry & eggs

Find Oasis foods @ Kensington Quarters & the Fair Food Philly stand in Reading Terminal Market.

W E E K LY D E L I V E

R I E S TO P H I

60 N. Ronks Rd. Ronks, PA 17572 • 717-288-2154 • www.RealLiveFood.org

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Looking for Spring Water Without the Environmental Impact or BPA Concerns of Plastic Bottles?

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LIVE MUSIC & SPECIAL EVENTS Eagles Peak Spring Water A Locally Owned & Operated Family Business Since 1958

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LINDEN HILL GARDENS 8230 EASTON ROAD (RT. 611)

OTTSVILLE, BUCKS COUNTY, PA

610-847-1300 www.OttsvilleFarmersMarket.com

phillyfairtrade.com • 267.270.2563 Find our coffee online or at area cafes and markets

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Henry Got Crops! CSA

2015-2016 PHILADELPHIA LOCAL FOOD GUIDE

weaversway.coop Saul High School of Agriculture, 7100 Henry Ave. • 215-843-2350 x325

Offering produce, as well as staples from Weavers Way Co-op, including local eggs, meat, dairy, bread and fruit.

Herrcastle Farm

CSA PROGRAMS A CSA is a mutally beneficial agreement between community members and a local farmer. In exchange for a payment in the spring, a farm provides a "share" of produce and other farm products.

herrcastlefarm.com 198-A Douts Hill Rd., Holtwood, Pa. • 717-606-2660

Twenty-two-week CSA, June through October, offering both fruit and vegetables, including hard-to-find varieties and specializing in heirloom tomatoes.

Lancaster Farm Fresh lancasterfarmfresh.com 48 Eagle Dr., Leola, Pa. • 717-656-3533

Crawford Organics crawfordorganics.com 387 Iron Bridge Rd., East Earl, Pa. • 717-445-6880

Partners with Paradise Organics to offer a full line of fresh vegetables to wholesale markets and farmers markets. Offers three CSAs per year that include an assortment of in-season vegetables.

Down to Earth Harvest downtoearthharvest.com 912 S. Union St., Kennett Square, Pa. • 913-775-3711

CSA members receive two grocery bags of produce a week, as well as occasional products from other farms, including eggs.

Lancaster Farm Fresh Cooperative is a nonprofit certified organic farmers co-op. They have more than 85 member farmers and work with over 100 more throughout the year. They work with chefs, grocers, institutions, co-ops and more in the Philadelphia and New Jersey area. They deliver local fresh organic produce and sustainable meat and dairy products that are as clean, fresh and sustainable as possible.

Landisdale Farm landisdalefarm.com 838 Ono Rd., Jonestown Pa. • 717-865-6220

Twenty-one-week CSA of organic vegetables available for weekly pick-ups.

Pennypack Farm & Education Center pennypackfarm.org

Greensgrow Farms

685 Mann Rd., Horsham, Pa. • 215-646-3943

greensgrow.org 2501 E. Cumberland St. • 215-380-4355

The 26-week CSA provides shareholders with a bounty of fresh fruits and vegetables, as well as eggs, butter, cheese, yogurt and vegan options from a network of more than 50 partner farms. Full shares and half shares are offered.

Pickups now available at the Kensington farm, Center City, Williams-Sonoma at the Bellevue, the Navy Yard, West Philadelphia and Camden.

Hazon CSA adathisrael.org/csa centercitycsa.com Lower Merion • 610-934-1919 Center City • 215-232-0808

Adath Israel Hazon CSA is supplied by Lancaster Farm Fresh Co-op, and the Center City Hazon CSA is a partnership with Cafe Olam, Congregation Rodeph Shalom, Tribe12 and Bare Foot Organics. Both CSAs provide fresh vegetables with optional add-ons of fruit and eggs.

Nonprofit organization that works with children, families, community groups, environmental and educational institutions to encourage awareness and foster the creation of sustainable local food systems.

Quarry Hill Farm quarryhillfarm.net

Organic farm that grows heirloom vegetables, raises pastured proteins, and runs a CSA and restaurant. Customers can also purchase fresh artisan bread, cheese, nuts and honey at the farm’s market.

Red Earth Farm redearthfarm.org 1025 Red Dale Rd., Orwigsburg, Pa. • 610-683-9363

Family-owned-and-operated farm that offers CSA shares of fruits and vegetables, cheese, eggs, flowers and yogurt.

The Rineer Family Farms Seasonal Farm Share rineerfamilyfarmsllc.csasignup.com Lancaster County • 267-304-6819

Lancaster County farm that offers five- and 10-week Family Share plans with options for a vegetable share, meat share and chicken share.

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A HELPING HAND FAIR FOOD FOR EVERYONE Thirty-one percent of Philadelphia residents participate in the Supplemental Nutrition Assistance Program (SNAP).

Two incentive programs make it easier for SNAP participants to buy healthy, local food.

Participants can double their purchasing power at the Fair Food Farmstand in Reading Terminal Market through Fair Food’s Double Dollars program. For every $5 spent at the Farmstand with a SNAP EBT card, Fair Food offers customers an additional $5 to spend on more fresh food—up to $10 in coupons per week to help buy fresh fruit and vegetables, dairy, eggs, meat and products from local farms. Call 215-3865211 x111 with any questions, or sign up at the Farmstand.

Fairfoodphilly.org The Food Trust's Philly Food Bucks is a similar program.

At participating markets, for every $5 spent using SNAP, customers receive a $2 Philly Food Bucks coupon for fresh fruits and vegetables, increasing the purchasing power of lower-income farmers market shoppers by 40 percent. Since the introduction of Philly Food Bucks, SNAP sales at the Food Trust's farmers markets has increased by more than 375 percent. Call 215-575-0444 for more information.

Foodtrust.org

Root Mass Farm

Headhouse Farmers Market

58th & Chester Farmers Market

rootmassfarm.com

2nd St. & Lombard St.

58th St. and Chester Ave.

344A Old State Rd., Oley, Pa. • 484-706-9039

Opens May 3 until Christmas.

Opens July 8 until October.

Schuylkill River Park Farmers Market

Broad & South Farmers Market

25th St. & Spruce St.

Broad & South Sts.

Opens May 13 until November.

Opens July 15 until October.

Fairmount Farmers Market

Chew & E. Pleasant Farmers Market

22nd St. & Fairmount Ave.

Chew Ave. & E. Pleasant St.

Opens May 14 until November.

Opens July 15 until October.

Germantown Farmers Market

18th & Christian Farmers Market

6026 Germantown Ave.

18th St. & Christian St.

Opens June 12th until October

Opens July 9 until October.

Hunting Park Farmers Market

Cecil B. Moore Farmers Market

Old York Rd. & W. Hunting Park Ave.

Cecil B. Moore Ave. & Broad St.

Opens June 6 until October.

Opens May 28 until October.

Overbrook Farmers Market

Clark Park Thursday Farmers Market

Lancaster Ave. & City Ave.

43rd St. & Baltimore Ave.

Opens May 30 until November.

Opens June 4 until November.

Common Ground Marketplace

Liberty Lands Park Farmers Market

N. Broad St. & Mt. Vernon Ave.

3rd St. & Poplar St.

Opens July 12 until November.

Opens June 11 until October.

22nd & Tasker Farmers Market

Oxford Circle Farmers Market

22nd St. & Tasker St.

900 E. Howell St.

Opens July 7 until October.

Opens June 4 until November.

Farm share that allows stakeholders to pay at the beginning of the season, shop at their market locations and deduct money from their debit account as the season goes on.

Taproot Farm growtaproots.com 66 Kemmerer Rd., Shoemakersville, Pa. • 610-926-1134

Serving the Philadelphia Metro Region, the Lehigh Valley and Berks County, this Certified Naturally Grown farm's vegetables, fruit and eggs are available through their CSA program, farmers markets, and various retail stores and restaurants.

West Philly Foods CSA westphillyfoods.com 4548 Market St. • 215-895-4050

West Philly Foods sources all of its produce from Philadelphia-based urban and rural farms in order to support a growing network of young farmers in the region. They use profits to support community programs and subsidize shares for low-income individuals who could otherwise not afford high-quality produce.

Wimer’s Organics wimersorganics.com 258 Spring Grove Rd., East Earl, Pa. • 717-208-2098

29th & Wharton Farmers Market

Offers fall, summer and anytime CSA signups for shares made up of a variety of vegetables and fruits grown on Wimer's farm.

Opens June 9 until November.

29th St. & Wharton St.

4th & Lehigh Farmers Market Yellow Springs Farm (cheese CSA)

N. 4th St. & West Lehigh Ave.

yellowspringsfarm.com

Opens July 7 until October.

1165 Yellow Springs Rd., Chester Springs, Pa. • 610-8272014

Broad & Snyder Farmers Market

Farm providing native plants, design and installation services, and artisanal goat cheese products from Chester Springs. Sign up for their cheese CSA.

Broad St. & Snyder Ave.

Opens June 16 until October.

Frankford Transportation Center Bustleton & Frankford Aves.

Opens June 9 until November.

FARMERS MARKETS

Park & Tabor Farmers Market N. Park Ave. & West Tabor Rd.

Opens June 14 until November.

West Oak Lane Farmers Market Farmers markets showcase food grown on local, sustainable family farms, sold by the farmers themselves. For more information on area markets, visit farmtocity.org and foodtrustmarkets.org.

Ogontz Ave. & Walnut Ln.

Clark Park Saturday Farmers Market

33rd & Diamond Farmers Market

43rd St. & Baltimore Ave.

Opens July 8 until November.

26th & Allegheny Sts.

Opens July 8 until November.

33rd & Diamond Sts.

Opens June 3 until October.

Fitler Square Farmers Market

52nd & Haverford Farmers Market

Year-round.

The buying power of these institutions influences the local food economy, and they choose to provide locally grown food.

Bon Appetit at Penn Dining cms.business-services.upenn.edu/dining • Hill House, 3333 Walnut St. • Houston Market, 3417 Spruce St. • Tortas Frontera, 3601 Locust Walk • 1920 Commons, 3800 Locust Walk

Driven to create food in a socially responsible manner, Bon Appetit purchases from local sustainable farms.

Culinart Inc. culinartgroup.com

26th & Allegheny Farmers Market

Year-round.

23rd St. & Pine St.

FOOD SERVICE COMPANIES

97 Great Valley Pkwy., Malvern, Pa. • 610-644-1500

Dining solutions group that operates on-site corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 16 states, and operates at over 200 locations that include cafés, coffee bars, concessions, executive dining, catering and vending.

52nd St. & Haverford Ave.

Opens July 8 until November.

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Fresh, chemical free, affordable

ARTISAN BARBECUE SAUCE FROM PHI L A DE LPHI A

produce grown by Philadelphia community youth leaders.

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FLAVORS original honey burning broad lime ci lantro ginger sesame

rocktheroll.com

Serving locally grown and organic lunches, including fresh fruits and vegetables from our school garden.

To learn more, visit: kimberton.org/foodforthought

Grass-fed, & Organic. harvestlocalfoods.com

shop online for home delivery

Available in 3 Gheelicious Flavors!

SimplyGhee.com /SimplyGhee

Wholesale Inquiries Welcomed: 717.587.6841

BUCK RUN FARM, COATESVILLE, PA

25 years of experience in producing locally grown, 100% grass-fed beef from our Chester County Pastures No artificial growth stimulants, hormones or antibiotics

www.buckrunfarm.com • 610.486.0789 or 610.384.6576 24

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Parkhurst parkhurstdining.com

A division of Eat’n Park Hospitality Group, which has been preparing meals with natural ingredients and locally sourced food for 60 years. Offering 54 client locations in Pennsylvania, Maryland, Ohio, Virginia, West Virginia and Delaware.

Sustainable Fare sustainablefare.com Island Heights, N.J. • 609-620-6143

Taking a holistic approach to the relationship between the community and the dining services, this environmentally responsible food service company emphasizes locally grown foods and seasonal menus, prepared with fresh, unprocessed ingredients.

FOOD TRUCKS These mobile food trucks bring local food right to your block whether it's savory offerings or sweet endings.

Foolish Waffles foolishwaffles.com

Cooks up made-to-order, traditional light and crisp Brussels and buttery and sweet Liege waffles, as well as breakfast sandwiches and rotating menu items.

Füd Truk 27 Memorial Dr. W., Bethlehem, Pa. 18015

Food hubs are an important part of our local food system. They make it easier for businesses to find suppliers in one place.

Zone 7, Farm-Fresh Distribution freshfromzone7.com

Based at Lehigh University, the Füd Truk is a popular destination offered as part of the school’s food-forward approach to dining on campus. Operated by Sodexo, the Füd Truk’s menu features local and seasonal ingredients with favorites that include the “Smashed Falafel” and hand-cut fries using local Pennsylvania potatoes.

Zsa's Homemade Gourmet Ice Cream zsasicecream.com

Distribution business that connects organic and sustainable farms in New Jersey and Eastern Pennsylvania to restaurants and grocers year-round.

Small-batch producer of artisanal ice cream and ice cream treats that are made without artificial flavors or colors and incorporate local ingredients whenever possible, starting with grass-pastured dairy from Trickling Springs Creamery in Chambersburg.

Lancaster Farm Fresh

Vernalicious Food Truck

540 Rte. 31, Ringoes, N.J. • 908-824-7195

Please see full listing in CSA section.

Common Market Philadelphia commonmarketphila.org 428 E. Erie Ave. • 215-275-3435

Distributor of sustainably raised food from local family farms, serving hospitals, schools, universities, restaurants and retailers. Delaware Valley Farm Share, its local farm box program, serves area workplaces and faith institutions.

FarmArt Produce www.farmartproduce.com 1111 E. Ashland Ave. Folcroft, PA • 215-336-1466

Year-round distributor of sweet fruit, fresh vegetables and specialty produce. Barefoot Boy, their line of produce sourced from sustainable farms in Pennsylvania, Delaware and New Jersey, supplies the Philadelphia area’s finest restaurants and retailers with local produce May through November.

theabbaye.net 637 N. 3rd St.

fudtruk.com

FOOD HUBS

The Abbaye Bar and Restaurant

VERNALICIOUS.com

Northern Liberties Belgian restaurant serving bar food like pork ribs and crab cake sandwiches made from local ingredients. Also serves both vegan and vegetarian options like vegan wings, falafel and veggie burgers.

Abe Fisher abefisherphilly.com 1623 Sansom St. • 215-867-0088

Rittenhouse Israeli restaurant that offers food from the Jewish Diaspora, including small plates, assorted breads and fixed-price family-style meals. A full bar serves cocktails.

A. Kitchen akitchenandbar.com 135 S. 18th St. • 215-825-7030

Chef Kulp and his team cook over lump hardwood charcoal using seasonal ingredients.

Also offers an award–winning selection of natural wines.

Agno Grill agnogrill.com 2104 Chestnut St. • 267-858-4590

Mediterranean cuisine made from certified organic meat and produce that is marinated and grilled in-house daily.

Alla Spina allaspinaphilly.com 1410 Mt. Vernon St. • 215-600-0017

Italian gastropub serving a large selection of local brews, seasonal craft beers and Italian beers, as well as house-made sausages, braised meats and oysters. Staying true to its moniker, Alla Spina is a haven for seasonal craft beers.

610-470-4802

Food truck that also provides catering services and cooks up a variety of food like barbecue, cajun, Latin American, Vietnamese and vegan.

Alma de Cuba almadecubarestaurant.com 1623 Walnut St. • 215-988-1799

Stephen Starr’s Cuban restaurant, serving fusion fare with tapas and cocktails.

RESTAURANTS

Amada philadelphia.amadarestaurant.com

Philadelphia is truly a dining destination, whether it's a casual pub or fine dining. These restaurants have shown a commitment to sourcing locally and sustainably.

10 Arts Bistro & Lounge 10arts.com

217-219 Chestnut St. • 215-625-2450

Chef Jose Garces’ first restaurant in Philadelphia serves Spanish cuisine. Since opening in 2005, the gorgeous rustic-chic restaurant and bar has embraced the rich traditions of the country.

American Sardine Bar americansardinebar.com

The Ritz-Carlton, 10 Ave. of the Arts• 215-523-8273

1800 Federal St. • 215-334-2337

Bistro that proudly supports Fair Food Farmstand and local farmers and artisans, as well as collaborates with Broad Street Ministries to bring local, sustainable foods to Philadelphia’s most vulnerable.

Gastropub serving a variety of sandwiches, tacos and burgers, as well as fresh vegetable and herb offerings grown in the bar’s rear garden plot.

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b.good

Cedar Point Bar & Kitchen

bgood.com

cedarpointbarandkitchen.com

The Promenade at Sagemore, 500 Rte. 73 S., Marlton, N.J.

2370 E. Norris St. • 215-423-5400

Fast casual restaurant that aims to serve Real Food Fast, featuring local and seasonal ingredients for burgers, salads, veggie bowls, fries, smoothies and shakes.

Fishtown restaurant committed to the food, drink and culture that makes Philadelphia unique. Contributes to the community by organizing events, offering mentorship opportunities to local students, using sustainable practices and supporting local farms, breweries and artists.

The Belgian Café thebelgiancafe.com

Amis

2047 Green St. • 215-235-3500

amisphilly.com 412 S. 13th St. • 215-732-2647

Roman-style trattoria boasting a shared-plate menu of house-made pasta, farm-fresh meats and seasonal vegetable dishes. Their “Beast of Amis” menu features whole animals—birds, hogs, fish and full sides of beef.

Fairmount gastropub from the owners of Monk’s Café that pairs an extensive beer list with mussels, burgers, frites and vegan dishes.

Bistro 7 bistro7restaurant.com 7 N. 3rd St. • 215-931-1560

Baba Olga's Café and Supper Club at Material Culture materialculture.com 4700 Wissahickon Ave., #101 • 215-849-1007

Helmed by Chef Aliza Green, the James Beard award-winning author of 13 cookbooks and food guides, the café combines global flavor with locally sourced, sustainably harvested ingredients, including wholesome soups, sandwiches, salads and desserts.

Bank & Bourbon

French BYOB bistro that uses modern French culinary techniques to serve up local, seasonal ingredients.

Blackbird Pizzeria blackbirdpizzeria.com 507 S. 6th St. • 215-625-6660

Vegan pizzeria serving rotating pies sold by the slice. Also offers seitan cheesesteak and other hot sandwiches, in addition to wings, salads, soups and Vegan Treats desserts.

Breezy’s Café

1200 Market St. • 215-231-7300

breezyscafephilly.com

With an equal focus on American classics and techniques, this restaurant and bar features a bourbon barrel-aging program for unique house-aged cocktails and liquors, as well as craft beers and wines.

1200 Point Breeze Ave. • 267-858-4186

Cooks up new takes on sandwiches and salad favorites, as well as offers vegetarian and vegan soups and sandwiches. All meats and cheeses are uncured, and they strive to use organic, local or fair-trade products.

Barbuzzo barbuzzo.com

Brigantessa

110 S. 13th St. • 215-546-9300

brigantessaphila.com

Marcie Turney and Valerie Safran’s Mediterranean restaurant in Washington Square West that serves up pizzas, farm-to-table salads and other entrées and desserts.

1520 E. Passyunk Ave. • 267-318-7341

Bar Ferdinand

Buddakan

barferdinand.com

South Philadelphia restaurant that serves Southern Italian fare, wood-oven pizzas, rotisserie meats, salumi, beer and wine.

buddakan.com

30 N. 2nd St. • 215-923-1313

Northern Liberties restaurant serving traditional and modern Spanish tapas, along with small plates, brunch and drinks inspired by the different regions of Spain.

Barren Hill Tavern & Brewery barrenhilltavern.com 646 Germantown Pike, Lafayette Hill, Pa. • 484-344-5438

Revolutionary War-era venue serving American cuisine pub food and over 30 house brews.

25 Chestnut St. • 215-574-9440

Stephen Starr’s Old City restaurant that serves Asian fusion fare like bento boxes, dim sum, noodles, rice and entrées.

Bufad Pizza bufadpizza.com

charcoalbyob.com/site 11 S. Delaware Ave., Yardley, Pa. • 215-493-6394

Family-owned-and-operated establishment that cooks with the seasons, sourcing locally when possible, and serving handmade pastas, Painted Hills beef and Griggstown Farm Chickens fried to order.

Charlie Was a Sinner charliewasasinner.com 131 S. 13th St. • 267-758-5372

Vegan café and bar that serves plant-based small plates like potato croquettes and seared tofu puttanesca, as well as craft cocktails.

Chloe chloebyob.com

City Tap House citytaphouse.com • 3925 Walnut St . • 215-662-0105 • 2 Logan Sq. • 215-587-9040

Gastropub offering local craft brews, brick oven pizza and pub fare.

Comfort Food comfortfoodlive.blogspot.com 437 Alden Ave., Morrisville, Pa. • 215-847-5707

Presents healthy prepared meals and culinary ideas for individuals, families and events.

They use seasonal produce and grass-fed meats from local farmers.

Distrito philadelphia.distritorestaurant.com 3945 Chestnut St. • 215-222-1657

Modern cantina Mexican restaurant serving a chef's menu, happy hour and margaritas.

Dock Street Brew Pub

Wood-fired pizza place that uses whole, seasonal and local foods whenever possible.

701 S. 50th St. • 215-726-2337

cafelift.com 28 N. 13th St. • 215-922-3031

Café that serves brunch all day, every day, and features fresh, whole foods with a rotating menu to showcase seasonal foods.

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Offers a weekly changing menu of seasonal, local ingredients, including dishes like ratatouille, grilled octopus and fruit gazpacho.

1240 Spring Garden St. • 215-238-9311

Café Lift

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Charcoal BYOB

232 Arch St. • 215-629-2337

bankandbourbon.com

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dockstreetbeer.com

Brewery dedicated to providing fresh, artisanal ales and lagers, in addition to wood-fired pizzas, salads and farm-raised beef burgers.

Also organizes events and fundraisers that contribute to the economic and cultural well-being of Philadelphia.

Earth, Bread and Brewery

earthbreadbrewery.com

Garces Trading Co. garcestradingcompany.com

7136 Germantown Ave. • 215-242-6666

1111 Locust St. • 215-574-1099

Brewery that offers flatbread pizza made with local, organic flour baked in a wood-burning oven. They also feature four housemade beers on tap, wine, housemade sodas and kombucha.

European-style café and bar that serves Iron Chef Jose Garces’ favorite dishes from his travels throughout Western Europe paired with an extensive cocktail, wine and beer menu.

Ela

Girard Brasserie & Bruncherie

elaphilly.com

girardongirard.com

627 S. 3rd St. • 267-687-8512

300 E. Girard Ave. • 267-457-2486

Upscale new American restaurant in Queen Village offering tasting menus, small plates and main dishes like diver scallop “noodles” and lamb neck roast.

French brasserie with prix fixe options for brunch, lunch and dinner, a roast du jour and à la carte offerings such as vegetable tagine and eggs Benedict.

El Camino

Harvest Seasonal Grill

elcaminophilly.com

harvestseasonalgrill.com

1040 N. 2nd St. • 215-925-1110

200 S. 40th St. • 215-662-1100

Tex-Mex restaurant that serves tacos, barbecue and margaritas.

Grill and wine bar that offers an under-500-calorie, seasonally changing, local farm-to-table menu.

El Vez elvezrestaurant.com

High Street on Market

121 S. 13th St. • 215-928-9800

highstreetonmarket.com

Upscale Mexican restaurant serving dishes like guacamole made tableside and a taco tasting platter served right on the grill.

308 Market St. • 215-625-0988

Farm and the Fisherman

Serves pastries, hand-crafted sandwiches and house-made breads made with locally milled flour and grains.

thefarmandfisherman.com

Hip City Veg

1120 Pine St. • 267-687-1555

hipcityveg.com

A husband-and-wife team run this BYOB, which serves a seasonal menu of sustainably sourced ingredients including meat, fish and poultry.

127 S. 18th St. • 215-278-7605

FARMiCia

Honey's Sit & Eat

farmiciarestaurant.com 15 S. 3rd St. • 215-627-6274

Serving breakfast, lunch and dinner, this Old City spot offers simple American fare and beverages crafted from local, organic and artisanal producers.

Fitler Dining Room fitlerdiningroom.com

One-hundred percent plant-based fast casual food menu that delivers on bicycles, sources locally and composts food.

honeyssitneat.com • 800 N. 4th St. • 215-925-1150 • 2101 South St. • 215-732-5130

Honey's uses eggs from free range chickens in Lancaster County, locally sourced bacon and locally grown vegetables whenever possible.

They make their salad dressings, soups and preserves in-house as well.

2201 Spruce St. • 215-732-3331

Honeygrow

Casual bistro in Fitler Square that serves seasonal American food inspired by the region, and features a wine and craft beer list.

• 110 S. 16th St. • 215-279-7724 • 169 E. City Ave., Bala Cynwyd, Pa. • 610-667-2573

Fork Restaurant forkrestaurant.com 306 Market St.• 215-625-9425

Contemporary American restaurant offering inventive seasonal food like chickpea lamb ravioli and fennel pappardelle from Chef Eli Kulp.

Franny Lou's Porch frannylousporch.org 2400 Coral St. • 215-749-2114

Café serving coffee, tea, homemade biscuits and a full menu of foods that are local, in-season and ethically sourced.

honeygrow.com

Fast casual dining restaurant offering “farmto-fork” stir-fry, salads, smoothies and honeybars, sourced as locally as possible.

Il Pittore ilpittore.com 2025 Sansom St. • 215-391-4900

Italian restaurant that offers up antipasti, pasta and main dishes paired with an extensive wine list and French press coffee.

HUMANE? KNOW YOUR TERMS HUMANE ANIMAL HUSBANDRY: Practices that ensure animals are raised under conditions that resemble their natural habitat, including ample outdoor space for movement, a healthy diet and limited-stress environment. This term is not regulated, but some farms are certified by a third party such as Certified Humane or Animal Welfare Approved.

HERITAGE BREEDS: Like heirloom plants, heritage breed animals retain their historic characteristics and are raised in a manner that more closely matches the animal’s natural behavior. These are livestock that have not been bred to suit the demands of industrial agriculture.

CAGE-FREE: This term is used to describe egg-laying hens rather than chickens raised for meat. Cage-free means that cages are not used in production of these products, but this label does not guarantee that the birds had access to outside space or pasture, or whether overcrowding occurred, and this label cannot be third-party certified.

FREE-RANGE/FREE-ROAMING: This is a generally unregulated term implying that the animals are able to move about in an unrestrained manner. It does not mean the animal had outdoor access.

100% GRASS-FED: Animals that have been raised entirely on grass and are not fed grain.

This term applies specifically to ruminant animals, such as cows, that are meant to eat grass.

GRASS-FINISHED: Animals are fed grass and forage for a period before slaughter, but may have been fed grains and other feed for much of their lives.

This term is not regulated.

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Kennett

Little Nonna’s

kennettrestaurant.com

littlenonnas.com

848 S. Second St. • 267-687-1426

1234 Locust St. • 215-546-2100

Queen Village eatery specializing in woodfired pizza, sustainably and locally sourced food for vegetarians and omnivores, and local craft beers.

Italian-American restaurant by Marcie Turney and Valerie Safran serving antipasti, vegetable sides, macaroni and fish.

Kensington Quarters

Little Spoon Café littlespooncafe.com

kensingtonquarters.com

1500 South St. • 267-587-6559

theindustrybar.com

1310 Frankford Ave. • 267-314-5086

1401 E. Moyamensing Ave. • 215-271-9500

Full-service restaurant, bar and butcher shop serving ingredients from farmers that produce responsibly raised, natural products. Also runs a whole animal butcher shop that serves as an outlet for farmers who raise their animals in an ethical, sustainable environment.

Center City café serving American-style food, homemade baked goods and breakfast anytime.

The Industry

Restaurant serving contemporary American, bistro-style fare with signature dishes like boar ragu, crispy pig ears and fried green tomatoes.

Iron Hill

La Calaca Feliz

ironhillbrewery.com 8400 Germantown Ave. • 215-948-5600

Iron Hill now has 11 locations serving handcrafted beer, fresh-from-scratch new American cuisine with gluten-free options.

Jack's Firehouse

lacalacafeliz.com

2130 Fairmount Ave. • 215-232-9000

Contemporary Mexican cuisine and cocktails that highlight authentic seasonal ingredients and modern cooking techniques.

lacroixrestaurant.com

Set in a 19th century firehouse, this restaurant uses homemade and locally grown products, and supports local farmers and purveyors through a partnership with the PA Preferred Program.

210 W. Rittenhouse Sq. • 215-790-2533

Jamonera

Laurel Restaurant

Rittenhouse Square restaurant serving progressive international cuisine made with seasonal ingredients, a chef’s table, tasting menu and kitchen seating.

jamonerarestaurant.com

restaurantlaurel.com

105 S. 13th St. • 215-922-6061

1617 E. Passyunk Ave. • 215-271-8299

Spanish tapas bar by chef entrepreneurs Marcie Turney and Valerie Safran that serves small and large plates, charcuterie, wine and sherry.

French-influenced American BYOB where Owner Chef Nicholas Elmi prepares seasonal and local fare with a focus on sustainability and simplicity.

Jet Wine Bar

Le Virtu

jetwinebar.com

levirtu.com

1525 South St. • 215-735-1116

1927 E. Passyunk Ave. • 215-271-5626

Wine bar that carries a rotating selection of unusual local and global wines, and offers more than 30 wines by-the-glass. The full bar also offers cheeses, meats, salads and small plates.

Abruzzese-inspired restaurant that serves the cuisine of Italian farmers and fishermen.

Sources pork from Berks County, lamb, chicken and rabbit from Lancaster County and produce from New Jersey and Pennsylvania.

JG Domestic

Lee's Deli

4700 Baltimore Ave. • 215-724-1954

jgdomestic.com 2929 Arch St. • 215-222-2363

Chef Jose Garces' restaurant serves farm-inspired American small plates and chef's tasting menus made with seasonal and local ingredients.

Johnny Brenda's

1201 Frankford Ave. · 215-739-9684

Music hall and restaurant that serves fresh, seasonal food and locally brewed draft beer seven days a week, with brunch on Saturdays and Sundays.

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106 S. 13th St. • 215-546-7100

Midtown Mexican restaurant that serves modern riffs on street fare, cocktails and a chef's counter.

London Grill & Paris Wine Bar

londongrill.com 2301 Fairmount Ave. • 215-978-4545

Landmark restaurant and bar that serves New American bistro fare. Open for lunch, brunch, dinner, late-night and private parties.

Lo Spiedo lo-spiedo.com 4503 S. Broad St. • 215-282-3184

Vetri family restaurant in a former military base gatehouse that cooks Italian food, woodgrilled meats and fish.

Luna Café lunaphilly.com 317 Market St. • 215-309-3140

American BYO bistro in Old City that dishes up plates like kale and quinoa salad, and salmon Benedict made with seasonal ingredients sourced from local farms.

Lotus Farm to Table lotusfarmtotable.com 112 W. State St., Media, Pa. • 610-565-5554

Their menu is filled with simply prepared dishes sourced by local farmers such as Lancaster Farm Fresh and White Swan Organics, complemented by a dozen varieties of teas.

M Restaurant mrestaurantphilly.com 231 S. 8th St. • 215-625-6666

Located in the Historic Morris House Hotel, this restaurant serves American cuisine with a changing, daily menu that offers what is in season.

littlefishbyob.com

johnnybrendas.com

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West Philadelphia deli that serves unusual creations such as the Game Over Cheesesteak made with chicken, shrimp and broccoli, and the Tanzanian Fries, an East Africa-inspired omelet.

Little Fish

lolitaphilly.com

2321 Fairmount Ave. • 215-787-9930

La Croix at the Rittenhouse

jacksfirehouse.com

Lolita

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746 S. 6th St. • 267-455-0172

Meritage

A tiny BYOB seafood restaurant in Bella Vista that offers up ever-changing seasonal offerings and a Sunday tasting menu.

500 S. 20th St. • 215-985-1922

meritagephiladelphia.com

Contemporary menu that changes seasonally and is paired with wine flights, specialty cocktails and bottled beer choices featuring local craft breweries.

Parc Brasserie

Pumpkin

misconducttavern.com

parc-restaurant.com

pumpkinphilly.com

1511 Locust St. • 215 732-5797

227 S. 18th St. • 215-545-2262

1610 South St. • 215-545-3924

Fresh, American comfort food with an eclectic beer list and 12 TVs, so you don't miss any of the game.

Traditional French bistro serving a menu of classics like onion soup, escargots, steak frites, baguettes and charcuterie platters.

BYOB featuring a daily menu using local ingredients. Also offers a five-course tasting menu on Sunday.

Monk’s Café

Misconduct Tavern

Percy Street BBQ

Pure Fare

monkscafe.com

percystreet.com

purefare.com

264 S. 16th St. • 215-545-7005

900 South St. • 215-625-8510

119 S. 21st St. • 267-318-7441

Belgian beer emporium and restaurant boasting 20 draft beers and over 300 world-class bottled beers.

South Street BBQ restaurant serving up fare like gourmet fried chicken, doughnuts, cocktails and signature cucumber sodas.

Not Your Average Joe’s

Petruce et al.

Fast casual restaurant providing all-natural, organic foods supported by an integrated suite of interactive web-based tools. They compost, filter their own bottled water and use environmentally friendly packaging.

notyouraveragejoes.com

petrucephilly.com

• 49 St. James Place, Ardmore, Pa. • 484-708-1500 • 561 Glen Eagle Sq., Glen Mills, Pa. • 610-500-2222

1121 Walnut St. • 267-225-8232

R2L

Washington Square West's Argentine-style grill offers meat, fish, vegetables and pasta, as well as ambitious cocktails and natural wines.

50 S. 16th St. • 215-564-5337

With locations in Massachusetts, Maryland, New Hampshire, Rhode Island and Virginia, this American cuisine chain offers a specific seasonal selections menu that has drinks, appetizers, entrées and desserts.

picniceats.com 3131 Walnut St. • 215-222-1605

Nomad Pizza nomadpizzaco.com 611 S. 7th St. • 215-238-0900

Environmentally conscious restaurant sourcing vegetables and cheese from local and organic farmers when possible. They grow basil, herbs and tomatoes in-house. They also uses "bioplastic" tableware that is biodegradable and compostable.

The Olde Bar theoldebar.com 125 Walnut St. • 215-253-3777

Set in the Old Original Bookbinder's, Chef Garces' saloon serves up seafood and retro-inspired drinks, and also offers a raw bar.

Osteria osteriaphilly.com 640 N. Broad St. • 215-763-0920

Vetri family restaurant that serves antipasti, homemade pastas, house-cured salumi, Neapolitan and Roman-style pizzas, wood-grilled meats and seafood.

Oyster House

Picnic

oysterhousephilly.com 1516 Sansom St. • 215-567-7683

Specializing in updated classics served in a simple, modern setting, Oyster House is a premier oyster bar and seafood restaurant.

Paradiso paradisophilly.com 1627 E. Passyunk Ave. • 215-271-2066

Modern and seasonal sophisticated Italian eatery that incorporates locally sourced ingredients such as house-cured salumi and house-made honey produced from Paradiso’s own rooftop beehives.

A prepared foods carry-out store and café that supports local, sustainable family farms, as well as locally owned businesses.

Pizzeria Beddia pizzeriabeddia.wordpress.com 115 E. Girard Ave.

r2lrestaurant.com

Creative American cuisine sourced when possible from local farmers. Signature dishes include grilled truffle flatbread, lobster mac and cheese and steak tartare.

Rad Dish Café raddish.coop 1301 Cecil B. Moore Ave.

A group of students providing ethical, local, organic and sustainable food options through a co-op café on the Temple University campus.

Owner Joe Beddia cooks up thin-crust pies that feature Jersey tomato sauce and wholemilk mozzarella.

Rapidough Pizza

Philading

Modern pizza parlor serving individual pizza pies, calzones and mixed salads.

philading.com 8229 Germantown Ave. • 267-287-8591

Opened by an artisan duo in Chestnut Hill that sells a variety of soups, wraps, sandwiches and salads prepared daily from natural and organic produce and fruits. They also offer crêpes, sauces and spreads and seasonal entrées.

Plenty Café plentyphiladelphia.com 1710 E. Passyunk Ave. • 267-909-8033

Gourmet quick-serve café that combines globally inspired gourmet sandwiches and salads with a full specialty coffee bar.

Prohibition Taproom theprohibitiontaproom.com 501 N. 13th St. • 215-238-1818

rapidoughpizzapies.com Providence Town Center, 140 Market St., Collegeville, Pa. • 484-961-8898

Roller's rollersrestaurants.com 8142 Germantown Ave. • 215-247-0707

Chestnut Hill restaurant serving American-style fare like macadamia nut-crusted brook trout and broiled Rineer Family Farm filet of beef.

Rosa Blanca philadelphia.rosablancadiner.com 707 Chestnut St. • 215-925-5555

Cuban restaurant from Chef Garces that serves Latin comfort food, classic Cuban fare, a breakfast menu, shakes and rum flights.

Rouge rouge98.com

Taproom offering fresh, whole foods whenever possible and seasonal foods from the region, as well as exclusively U.S. breweries on tap.

205 S. 18th St. • 215-732-6622

Pub and Kitchen

Russet

Rittenhouse Sqaure bistro that specializes in burgers and serves American-style cuisine.

thepubandkitchen.com

russetphilly.com

1946 Lombard St. • 215-545-0350

1521 Spruce St. • 215-546-1521

Contemporary European-inspired tavern offering a frequently changing menu created by Chef Eli Collins and an extensive list of spirits, beer and wine.

BYOB in Rittenhouse Square that features a daily menu of Italian and French-inspired creations using seasonal ingredients.

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Stateside

2015-2016 PHILADELPHIA LOCAL FOOD GUIDE

Tria Taproom

statesidephilly.com 1536 E. Passyunk Ave. • 215-551-2500

2005 Walnut St. • 215-557-TAPS

Passyunk Avenue gastropub that serves an American menu of small plates, housemade charcuterie and cocktails.

Tria's new location featuring beer, wine and cider on draft, wood-grilled flatbreads and tasty bar fare.

Supper

Tria

supperphilly.com

Sbraga

triacafe.com

sbragadining.com

926 South St. • 215-592-8180

440 S. Broad St. • 215-735-1913

Upscale modern farm-to-table cuisine served in an urban farmhouse atmosphere open for brunch and dinner.

Top Chef winner Kevin Sbraga serves New American small plates, farm-fresh homestyle cooking and prix fixe meals in Rittenhouse Square.

Serpico serpicoonsouth.com 604 South St. • 215-925-3001

Dinner-only eatery providing a seasonally evolving menu of global fare and a small handpicked list of wines and cocktails.

Sweetgreen

5000 S. Broad St. • 215-454-5430

Urban Outfitters campus dining room serves lunch during the week from multiple gourmet stations of salads, sushi, sandwiches, pizza, soups and more.

South Philadelphia Tap Room southphiladelphiataproom.com 1509 Mifflin St. • 215-271-7787

Point Breeze pub serves an eclectic menu with options like wild-boar tacos and a rotating tap list of craft beers.

Southwark Restaurant & Bar southwarkrestaurant.com 701 S. Fourth St. • 215-238-1888

South Philadelphia restaurant that uses ingredients from local farmers and co-ops for a fresh and dynamic dining experience that supports the local economy.

1320 Chestnut St. • 215-800-1079

Fresh, sustainable salads and grain bowls made with seasonal ingredients sourced from local farms.

208 W. Washington Sq. • 215-592-6555

Seasonal gourmet market and supper club restaurant with eat-in café, coffee bar and bakery that sells local cheeses and healthy prepared foods.

Talula’s Garden talulasgarden.com 210 W. Washington Sq. • 215-592-7787

Seasonal, local ingredients, with light preparations, dinner seven nights and Sunday brunch.

Vegetarian and gluten-free options.

Talula’s Table talulastable.com 102 W. State St., Kennett Sq. • 610-444-8255

Highly acclaimed gourmet market, bakery, cheese shop and restaurant. Reservations must be made up to a year in advance.

Time Restaurant 1315 Sansom St. • 215-985-4800

springmill.com 164 Barren Hill Rd., Conshohocken, Pa. • 610-828-2550

BYOB committed to locally sourced ingredients and community sustainability.

Restaurant, bar and jazz club focusing on seasonally inspired dishes, whiskey from around the world and hosting local musicians.

Tired Hands Brewing Co.

Standard Tap

tiredhands.com

standardtap.com 901 N. 2nd St. • 215-238-0630

Their changing chalkboard menu boasts favorites such as smelts and chicken pie, as well as seasonally available fish, game and produce. Over 20 locally brewed beers, plus two cask-conditioned brews on hand pumps.

16 Ardmore Ave., Ardmore, Pa. • 610-896-7621

Cafe that produces beer in small batches, bakes bread on-site and sources a simple menu of cheeses, meats and seasonal produce within a 100-mile radius.

The Pickled Heron thepickledheron.com 2218 Frankford Ave. • 215-634-5666

BYOB that is passionate about promoting local and seasonal products, and producing artisanal breads and charcuterie.

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U-Bahn

• 924 Walnut St. • 215-454-6770 • 3925 Walnut St. • 215-386-1365 • 68 Coulter Ave. • 610-642-9400

timerestaurant.net

Spring Mill Café

Local wine bar featuring seasonally changing wine, cheese and beer menus.

ubahnphilly.com

talulasdaily.com

shop543.com

• 123 S. 18th St. • 215-972-8742 • 1137 Spruce St. • 215-629-9200

sweetgreen.com

Talula's Daily

Shop 543

triacafe.com/taproom

Center City underground bar, restaurant and music venue serving craft beers and American fare.

Varga Bar vargabar.com 941 Spruce St. • 215-627-5200

Pin-up-themed bar and restaurant that serves craft beer and American-style comfort food like crab cheese fries and pork belly BLTs.

Vedge vedgerestaurant.com 1221 Locust St. • 215-320-7500

Offers a vegan menu by chefs Richard Landau and Kate Jacoby featuring locally sourced and seasonal ingredients. Also serves cocktails using house-made syrups and bitters.

Vetri vetriristorante.com 1312 Spruce St. • 215-732-3478

Tasting-menu-only restaurant serving a frequently changing menu of rustic fare, hand-crafted pastas and signature dishes such as the Sweet Onion Crêpe with White Truffle.

Village Whiskey villagewhiskey.com 118 S. 20th St. • 215-665-1088

Chef Garces’ Center City speakeasy bar that offers raw bar items, extensive whiskey options, gourmet burgers and duck fat fries.

Volver philadelphia.volverrestaurant.com 300 S. Broad St. • 215-670-2303

Chef Garces’ upscale American-style restaurant in the Kimmel Center specializing in seasonally changing eight- or 12-course tasting menus, oysters, craft cocktails and small bites.

Wedge & Fig wedgeandfig.com 160 N. 3rd St. • 267-603-3090

Casual, garden-equipped BYOB bistro that serves dairy-focused items like mac 'n' cheese, grilled cheese and cheese plates.

Cookie Confidential

Little Baby’s Ice Cream

whitedog.com

cookieconfidential.com

littlebabysicecream.com

· 3420 Sansom St. • 215-386-9224 · 200 W. Lancaster Ave., Wayne, Pa. • 610-225-3700

517 S. 5th St. • 215-922-4040

2311 Frankford Ave. • 267-687-8567

Bakery featuring artisan cookies, cupcakes and brittle made with locally sourced and organic ingredients.

Kensington-based shop that specializes in Philadelphia-style dairy ice cream, as well as vegan ice creams in wacky flavors like cherry hibiscus and bazalmic banana.

White Dog Café

Committed to using the finest ingredients from local farms and known for its unusual blend of award-winning contemporary American cuisine, civic engagement and environmental responsibility.

The Whip Tavern thewhiptavern.com 1383 N. Chatham Rd., Coatesville, Pa. • 610-383-0600

Pub serving classic fare and American favorites with a large selection of beers and ales.

Will BYOB willbyob.com 1911 E. Passyunk Ave. • 215-271-7683

Chef and owner Christopher Kearse prepares a seasonal menu of French cuisine, including a weekly à la carte menu, Sunday prix fixe menu and a monthly tasting menu.

Zahav zahavrestaurant.com 237 St. James Pl. • 215-625-8800

Modern Israeli restaurant serving dishes like baked laffa bread, small plates, hummus and meat kebabs.

SPECIALTY STORES

Cynwyd Station Cafe & Tea Room cynwydstationcafe.com

Metropolitan Bakery

375 Conshohocken State Rd., Bala Cynwyd, Pa. • 484-429-6098

metropolitanbakery.com

Green community center, Victorian ice cream parlor and café at the head of the Cynwyd Heritage Trail.

Di Bruno Bros.

dibruno.com • 1730 Chestnut St. • 215-665-9220 • 834 Chestnut St. • 267-519-3115 • 930 S. 9th St. • 215-922-2876 • 1701 JFK Blvd. • 215-531-5666 • 120 Coulter Ave. • 484-416-3311 • 435 Fairmount Ave. • 215-665-1659

Local purveyor of the highest quality gourmet and artisanal cheeses, meats and produce since 1939.

Franklin Fountain

franklinfountain.com 116 Market St. • 215-627-1899

Old City ice cream shop that produces homemade ice cream, sundaes and fizzy fountain concoctions in the authentic atmosphere of an early-1900s soda fountain.

Ippolito's Ippolitoseafood.biz

Who knew Philadelphia was the land of milk and honey? We've got gelato and ice cream made from local milk, and chocolates made with honey from nearby hives. And how about some local cheese with that Pennsylvania brew?

Bent Spoon thebentspoon.net 35 Palmer Sq., Princeton, N.J.

Princeton ice cream shop that serves changing flavors weekly, along with ice cream cakes, cookies and cupcakes.

Capogiro Gelato

• 19 S. 13th St. • 215-351-0900 • 117 S. 20th St. • 215-636-9250 • 3925 Walnut St. • 215-222-0252 • 1625 E. Passyunk Ave. • 215-462-3790 • 3925 Walnut St. • 215-462-3790

Family-owned-and-operated gelateria that offers Italian artisan gelato made with farmfresh local milk from grass-fed cows pasteurized in-house and hand-picked produce, including blackberries, Asian pears and quince.

1300 Dickinson St. • 215-389-8906

Family-run for more than 80 years, this purveyor is dedicated to serving local, day boat seafood goods, as well as fresh produce, dairy, prepared foods and other seasonally available goods, including a full menu of freshly prepared foods from sandwiches and tacos to full seafood dinners and homemade salads—and they deliver.

La Divisa Meats

• 262-264 S. 19th St. • 215-545-6655 • 12th and Arch Sts. • 215-829-9020 • 8229 Germantown Ave. • 215-753-9001 • 4013 Walnut St. • 215-222-1492

Artisan bakery that specializes in handmade rustic breads and pastry. Metropolitan also offers locally produced products, including cheese, yogurt, pasta, fair trade coffee and premium teas. In addition, they support area farms by serving as a pickup spot for CSAs and Farm to City.

The Mushroom Cap themushroomcap.com 114 W. State St. Kennett Square, Pa. • 610-444-8484

Chester County shop selling mushroom-related products such as fresh and dried mushroom, seasonings, growing kits, sauces, candy and snacks.

Night Kitchen Bakery and Cafe nightkitchenbakery.com 7725 Germantown Ave. • 215-248-9235

Bakery that creates cakes, cookies, tarts and pies using old-world recipes and local ingredients when available. Also supports environmental organizations monetarily, and takes steps to make the bakery sustainable and reduce its carbon footprint.

PA General Store pageneralstore.com • 51 N. 12th St. • 215-508-1881 • 8607 Germantown Ave. • 267-766-3989

Shop specializing in Pennsylvania and Philadelphia-made foods, chocolates, sauces, snacks, crafts and gift baskets, as well as souvenirs.

ladivisameats.com 51 N. 12th St. • 215-627-2100

Reading Terminal charcuterie and butcher shop that sells meat products made from humanely raised pork, veal and lamb sourced from farms like Jamison Farm and Birchrun Hills.

Shane Confectionery

shanecandies.com 110 Market St. • 215-922-1048

Established in 1863, this confectionery produces chocolates and confections on-site with an emphasis on locally sourced ingredients, seasonal specialties and old-fashioned quality.

Lil' Pop Shop lilpopshop.com

Wolff's Apple House

265 S. 44th St. • 215-222-5829

wolffsapplehouse.com

West Philly store that hand-crafts ice pops in small batches from a seasonal assortment of natural, locally sourced ingredients in flavors like Earl Grey and Mayan Chocolate.

81 S. Pennell Rd., Media, Pa. • 610-566-1680

Farm market and garden center that offers locally grown organic produce, prepared gourmet food, baked goods, and natural and organic grocery items.

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we work with over 150 local producers within 100 miles

ooo Baked Goods

Eggs

Produce

Sweetwater Bakery

Pleasant Pastures

Paradise Organics

Seven Stars Farm

Highspire Hills Farm

Lancaster Farm Fresh Cooperative

Wholesome Dairy

Hershberger Heritage Farm

True Leaf Microgreens

Alderfer’s

Blue Moon Acres

Slow Rise Bakery

Megs Eggs

Campi Verdi Foods

Brulee Bakery

Hidden Nest

Sally B Munch Bars

Stone Creek Farm

Woodland Jewel Mushrooms

Stoudt’s The Oley Baker The Lancaster Food Company

Amaranth Bakery The Wooden Spoon Purbread

Dairy

&

Dove Song Dairy Kimberton Hills

Meat Weaver Valley Farms

o Body Care

Hope Hill Lavender Farm

Country Time Farm

Farm at Coventry

Koch’s Turkey Farm

Marvelous Mo’ and Me

Why Not Farm

Squigle Toothpaste

Shellbark Hollow Dutch Meadows Natural By Nature Fiddle Creek Dairy

Stryker Farm

Sun and Earth

N.S. Troutman and Sons

Honeybee Gardens

Meadowset Farm

Mother Earth Mushrooms

Yellow Springs Farm

Frecon Farms

Amazing Acres Goat Dairy

Two Gander Farm

Breezy Meadows Farm

Birchrun Hills Farm

Greenerways Organic Only NatCHeryl

Hillside Pastures

KIMBERTON | DOWNINGTOWN | DOUGLASSVILLE | OTTSVILLE | MALVERN

kimbertonwholefoods.com

Visit our stores in the greater Philadelphia metro area!

Philly’s Sustainable Laundry and Linen Solution for Small Businesses

Sign Up for a Discounted Trial! www.WashCycleLaundry.com/biz

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JUL

Summer Activities at the Oval

Beginning July 15 and running for six weeks, the Fairmount Park Conservancy and Philadelphia Parks & Recreation will host the third summer of free, day-to-night activities at the Oval. The Oval will feature food trucks, a pop-up beer garden with local drinks and food, interactive games, mini-golf, live music, film screenings and more. There will be “Wellness Wednesdays,” “Arts & Culture Thursdays,” “Food & Flicks Fridays,” “Game Day Saturdays” and “Family Fun Sundays.” →→ To Sun., Aug. 23, Wed. through Fri., 11 a.m. to 10 p.m. Sat. and

Sun., 12 to 7 p.m. 2601 Benjamin Franklin Pkwy. theovalphl.org

JUL

Individual House Tours of Chanticleer

JUL

Venice Island Live: Outdoors

These special 45-minute tours highlight the civilities of life on the Main Line in the 20th century and give an introduction to the garden.

Get into the Fourth of July spirit and bring the family out to enjoy live music, kids games and activities. Tour the beer garden and a enjoy a showing of the film Miracle.

→→ Fridays and Saturdays in July, 11 a.m. $15 for non-

→→ Thurs., July 2 and 3, 6 to 10 p.m. 1 Rector St.

members, $5 season pass holders. Register by emailing aws@chanticleergarden.org. 786 Church Rd., Wayne, Pa. chanticleergarden.org

JUL 1

Mariposa Workshop Series: Getting People to Show Up

Learn new techniques for building an audience, recruiting volunteers and bringing your ideal participant to the table. The group will troubleshoot issues that you may have had in the past and talk about ways to keep people coming back in the future. →→ Wed., July 1, 7 to 8:30 p.m. Free. Mariposa Food Co-

op, 4824 Baltimore Ave. mariposa.coop

JUL

Life on the Main Line

Learn the history behind the Philadelphia railroad, how it connected the Main Line towns in the 19th century and how it led to the development of country homes.

1

→→ Wed., July 1, 6 to 8 p.m. $20 for PHS mem-

bers, $30 for non-members. Register at www.pennhort.net/chanticleer. 786 Church Rd., Wayne, Pa

2

facebook.com/VeniceIsland

JUL 4

→→ Sat., July 4, 11 a.m. to 3 p.m. Free with admission.

100 E. Northwestern Ave. morrisarboretum.org

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Sundays on Station With Sustainable Haddon Heights

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Screening Under the Stars: The Goonies

Enjoy the beauty of the waterfront while watching The Goonies on the big screen. The film will begin at dusk, but be sure to come early as the best seats fill up fast.

Celebrate the “Golden Age of Hollywood” with classic musicals at Grounds For Sculpture. Bring the family or a date to our new series of three legendary films, featured among the fireflies. Enjoy a picnic basket on the lawn of Garden State or simply grab a beverage and popcorn from our gazebo.

Station Ave. and Atlantic Ave. Haddon Heights, N.J. sustainablehaddonheights.org

JUL

Nature Rangers Summer Camp

→→ Mon., July 6 to Fri., July 10; Mon., July 20 to Fri.,

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JUL

→→ Sundays, July 5, 12, 19 and 26, 9:30 a.m. to 1 p.m.

→→ Thurs., July 2, 8 p.m. Free. Great Plaza Penn’s

Landing, South Columbus Blvd. and Chestnut St. delawareriverwaterfront.com/events

register by calling 215-482-7300. Schuylkill Center for Environmental Education. 8480 Hagys’s Mill Rd. schuylkillcenter.org

→→ Thurs., July 9, 8:30 p.m. Great Plaza at Penn’s

The Philadelphia Orchestra returns for an eighth season to present another free Neighborhood Concert on the RiverStage at the Great Plaza, followed by a landside fireworks display.

2

The Philadelphia Orchestra Neighborhood Concert

Spend a summer evening connecting with nature and centering your mind and body. Blue Banyan Yoga founder Sophie Simpson will guide you through an hour of outdoor yoga. Afterward, watch the sunset and enjoy a BYO picnic.

7

Come out to “Sundays on Station” located next to the Haddon Heights Farmers Market.

Each week, the Sustainable Haddon Heights will have demonstrations on various aspects of sustainability and gardening. July’s topics include recycling, composting and weeding.

Campers will explore the marvels of nature as they learn and play amidst 100plus acres of ponds, meadows and forests. Each session includes games, hikes, experiments, art projects, and observations of animals and plants.

Camp is staffed with experienced educators with a passion for and knowledge of the natural world. Space is limited.

JUL

Summer Yoga Class & Picnic

→→ Tues. July 7, 6 to 8 p.m. $25. Registration required;

Garden Discovery Series

Where would humans be without trees?

Rediscover your appreciation for trees and discover some important products that trees provide for you every day.

JUL

JUL

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July 24, 9:30 a.m. to 3:30 p.m. Register at 215862-2924. Bowman’s Hill Wildflower Preserve, 1635 River Rd., New Hope, Pa. bhwp.org/education

Landing, South Columbus Blvd. and Chestnut St. delawareriverwaterfront.com/events

JUL 9

Plein Air Cinema Series: West Side Story

→→ Thurs. July 9, 8:30 p.m. (Rain date: July 16). Free

with Admission. 80 Sculptors Way, Hamilton N.J. groundsforsculpture.org/Events

e finest sustainably raised fruits and specialty vegetables available at Headhouse Farmers Market (Sundays 10-2) and at like-minded stores and restaurants throughout the city.

FROM OUR FARM TO YOUR HOME 717.677.7186

R

www.threespringsfruitfarm.com

Hold your next event at the

Ethical Society

1906 S. Rittenhouse Sq. email: rentals@phillyethics.org

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JUL

Nightscape: A Light & Sound Experience

Longwood Gardens’ new nighttime installation will take guests on an immersive journey around the grounds. Opening July 1, guests will encounter moving imagery and light choreographed to music, brought to life by the natural canvas of Longwood’s plants, leaves, trees and lakes. Created by Klip Collective of Philadelphia, this innovative display is Klip’s first garden-wide installation, and will showcase never-before-seen views of Longwood at night. →→ Through October 31, Wednesdays through

Saturdays, 9:30 p.m. $27 for adults, $17 for students, free for members. 1001 Longwood Rd. Kennett Square, Pa. longwoodgardens.

JUL

Sustainable Energy Fund

Sustainable Energy Fund will be hosting a nonprofit energy summit designed to enhance understanding of energy management options. Learn how to shrink your nonprofit’s energy bills in order to start focusing on your mission.

10

→→ Fri. July 10, 8 a.m. to 12 p.m. Wyndham Garden, 815

N. Pottstown Pk., Exton, Pa. thesef.org/Financing

JUL

Medicinal Trail Plant Walk

Join Naturalist Pat Coleman on the Medicinal Trail, a woodland retreat tucked in a quiet corner of Bowman’s Hill Wildflower Preserve. Discover some of the most cherished medicinal herbs and hear about their significance and historical uses. You’ll gain a new outlook on plants and the crucial roles they have played in health and wellness.

11

→→ Sat., July 11, 1-2:30 p.m. Members $5 ; Non-mem-

bers $7, Call to register at 215-862-2924. Bowman’s Hill Wildflower Preserve, 1635 River Rd., New Hope, Pa. bhwp.org

JUL 11

Thomas the Tank Engine & Friends Weekend

Come visit the Garden Railway and see Thomas & Friends take over the tracks. The Garden Railway features a quarter-mile track with tunnels, bridges and miniature buildings created with natural materials. This years “Arts & Architecture” will include iconic Philadelphia miniatures throughout the railways. →→ Sat., July 11 and Sun., July 12, 10 a.m. to 5 p.m. Free

with garden admission. Morris Arboretum, 100 E. Northwestern Ave.

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JUL

Intro to Woodworking

Learn the basics of woodworking by building a simple box for your knickknacks, jewelry or your favorite bottle of… whatever. You will use the table saw, chop saw and drill press, along with a variety of hand tools.

Emphasis is placed on good layout, marking and measuring technique.

11

→→ Sat., July 11, 1 to 5 p.m. $59 for individual, $55 for

early bird special. The Department of Making + Doing, 3711 Market St. dmdphilly.org

JUL

Keep Your Trees Alive

This homeowner-friendly workshop will present the basics of tree care.

Starting with proper tree selection and planting procedures, teacher Peg Schofield will explain how trees function and point out the missteps homeowners sometimes make. Find out what you can do to optimize the health and longevity of trees in your landscape.

11

→→ Sat., July 11, 9 a.m. to 11 a.m. $30. Register by call-

ing 302-239-4244. Mt. Cuba Center, 3120 Barley Mill Rd., Hockessin, Del. mtcubacenter.org

JUL

Wineberry Harvest

Have you ever eaten a wineberry? Bring your family and your pails out to gather these sweet and delicious gems of summer. Take home your harvest and make wineberry pies, muffins and pancakes, or simply eat them fresh from the bramble.

11

→→ Sat., July 11, 10 a.m. to 12 p.m. Free. Schuylkill

Center for Environmental Education, 8480 Hagy’s Mill Rd. schuylkillcenter.org

JUL

Community Summer Festival

Join the fun at the 10th annual Community Summer Festival at Historic Fair Hill for activities such as pony rides, food, facepainting, games, prizes and more. There will also be activities for seniors, local performing groups and music by DJ Luis Biello.

11

→→ Sat., July 11, 2 to 7 p.m. Free. Historic Fair Hill, 2901

Germantown Ave. historicfairhill.org

JUL

Heartwood Music Festival

Be a part of the first-ever Heartwood Music Festival. Come out to this brandnew, one-day festival that will feature local music, food, crafts and more.

12

→→ Sun., July 12, 11 a.m. to 6 p.m. $10 online or $15

at the gate. Awbury Arboretum, 1 Awbury Rd. pfs.org/heartwood

JUL

Save Our Monarchs

Join in the fight against the habitat destruction of the Monarch butterfly and learn about the key factors negatively affecting their environment. Learn about the beautiful and fascinating world of these incredible insects and find out what you can do to help conserve their way of life.

12

→→ Sun., July 12, 12:30 to 3:30 p.m. $45. Register by

calling 302-239-4244. Mt.Cuba Center, 3120 Barley Mill Rd., Del. mtcubacenter.org.

JUL

Beginner Bog Gardening

Learn how to create a bog garden, a great substitute for a leaky pond, an informal edge to an existing pond or a way of dealing with a naturally waterlogged dip in your garden.

15

→→ Wed., July 15, 6 to 8 p.m. $20 for PHS members;

$25 non-members. Chanticleer, 768 Church Rd., Wayne, Pa. www.pennhort.net/chanticleer

JUL 15

Commonwealth Classic Theater presents The Tempest

Enjoy theater under the summer skies as the Commonwealth Classic Theatre Company presents William Shakespeare’s The Tempest. Directed by Allen Radway, this production seeks to enchant audiences as it charts a journey of selfdiscovery and redemption. →→ Wed., July 15, 6:30 p.m. Free with admission. Morris

Arboretum, Azalea Meadow, 100 E. Northwestern Ave. morrisarboretum.org

JUL

Rain Barrell Workshop

Raincheck is a part of Philadelphia’s stormwater management plan, Green City, Clean Waters. They offer rain barrels, downspout planter boxes, rain gardens, depaving and porous pavers. These tools help to address major environmental issues in Philadelphia and beautify our communities at the same time.

16

→→ Thurs., July 16, 5:30 p.m. to 6:30 p.m. Free.

Register by calling 215-988-8857. 100 N. 20th St. pennhort.net

JUL

16

Screenings Under the Stars: The Wizard of Oz

Come enjoy the beauty of the waterfront while watching The Wizard of Oz on the big screen. Films will begin at dusk, but be sure to come early as the best seats fill up fast. →→ Thurs., July 16, 8:30 p.m. Great Plaza at Penn’s

Landing, South Columbus Blvd. and Chestnut St. delawareriverwaterfront.com/events

JUL

Local Plant Dyeing Hike & Workshop

Learn to use plants to produce natural dyes. The series starts with a hike to identify and collect plants. On day two, there will be a discussion about the history of plant dyes and the group will dye silk scarves with the collected material.

17

→→ Fri., July 17, 6 to 8 p.m. and Sat. July 18, 10 a.m. to

3 p.m. $20 for the hike only, $75 for both sessions.

Register by calling 215-482-7300. Schuylkill Center for Environmental Education, 8480 Hagy’s Mill Rd. schuylkillcenter.org

JUL

Woody Plant Conference

At this conference for horticulturists and avid gardeners, topics will range from underutilized woody trees and shrubs to fine gardening and fine dining. The conference is co-sponsored by Chanticleer, Longwood Gardens, the Morris Arboretum of the University of Pennsylvania, the Pennsylvania Horticultural Society, the Scott Arboretum of Swarthmore College and Tyler Arboretum.

17

→→ Friday, July 17, 8 a.m. to 5 p.m. Register at

woodyplantconference.org. Swarthmore College.500 College Ave. Swarthmore, Pa. woodyplantconference.org

JUL

Integrated Pest Management

Learn how to manage insect pests in your garden using a sustainable “toolbox” approach. Focus on integrated pest management techniques, as well as the identification of both detrimental and beneficial organisms.

Go home powered with the knowledge to control pests in your garden using wildlife-friendly practices.

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→→ Sat., July 18 and 25, 8:30 a.m. to 5 p.m. $240, reg-

ister calling 302-239-4244. Mt. Cuba Center, 3120 Barley Mill Rd., Hockessin, Del. mtcubacenter.org

JUL

Grist Mill Demonstration Day

The Springfield Mills at Morris Arboretum has been carefully restored and made operational once again by a dedicated group of volunteers. Come visit this 19th century mill and see how corn was milled for meal and flour.

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→→ Sun., July 19, 1 to 4 p.m. Free for members, $5 for

non-members, or free with regular garden admission. Bloomfield Farm, 100 E. Northwestern Ave. morrisarboretum.org

JUL

Moth Mania

National Moth Week (NMW) is a weeklong global mothing event to promote the understanding and enjoyment of moths and to raise awareness about biodiversity. Join Elena Tartaglia for a presentation about the important role of moths in the ecosystem. Then head out for up-close observation of these fascinating insects.

All ages and experience levels are welcome.

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→→ Thurs., July 23, 8:30 to 10 p.m. $3. Register by

calling 215-862-292. Bowman’s Hill Wildflower Preserve, 1635 River Rd. New Hope, Pa. bhwp.org

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JUL

Mega-Bad Movie Night: Deep Blue Sea

JUL

Enjoy a science fiction movie night at the Academy of Natural Sciences with Mystery Science Theater 3000. The movie Deep Blue Sea will be showing, along with onstage experts and their comments on the many scientific absurdities.

Explore a five-acre meadow to see native meadow plant species, including wildflowers and grasses. Find out why it is important to plant native species and avoid some popular non-native ornamentals that have escaped from cultivation.

→→ Thurs., July 23, 5:30 to 9 p.m. 1900 Benjamin

→→ Sat., July 25, 10 a.m. to 1 p.m. $15 for members,

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Franklin Pkwy. ansp.org/Visit

JUL

Kidchella

Join Smith Memorial Playground and Philadelphia Parks & Recreation for Smith’s second annual kids music festival for children and their caregivers. There will be performances by the Alphabet Rockers, Play Date and Shine and the Moonbeams, presented by Jeff Bogle of Out With the Kids.

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→→ Fri., July 24, 6 to 8 p.m. Tickets $10, free for Smith

members. Smith Memorial Playground, 3500 Reservoir Dr. smithplayground.org

JUL

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$20 for nonmembers. Register by calling 215-8622924. Bowman’s Hill Wildflower Preserve, 1635 River Rd., New Hope, Pa. bhwp.org

JUL

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JUL

Knowing Native Plants: Meadows

Summer Flea Market & White Elephant Sale

Shop, sell and donate to support Awbury Arboretum, its landscape preservation and its community programming. You’ll find furniture, vintage items, jewelry, art, housewares, instruments and more. Donation items may be dropped off now through July 20. →→ Sat., July 25, 9 a.m. to 1 p.m., Cope House at Aw-

Arranging From the Garden

Enjoy a lush summer garden full of blooms by bringing the beauty inside.

Join Doug Croft as he demonstrates the ease of making beautiful arrangements from the garden.

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→→ Wed., July 29, 6 to 8 p.m. $30 for PHS members;

$25 non-members. Chanticleer, 786 Church Rd., Wayne, Pa. pennhort.net/chanticleer

g

JUL

Cold Process Soap Making

This hands-on workshop will walk you through the steps of cold process soap making, all while teaching you the underlying chemical reactions and principles that are occurring each step of the way. In this workshop, participants will produce a half-pound of customized, scented, vegan soap that will be ready to take home and use within days.

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→→ Wed., July 29, 7 to 9:30 p.m. Register at

dmdphilly.ticketleap.com. 3711 Market St. dmdphilly.org/events

bury Arboretum, 1 Awbury Rd. awbury.org/events

Courtyard Concert Series: Second Sky

Discover something new at the Grounds for Sculpture and enjoy music under the maple trees during the summer Courtyard Concert series, featuring live music from notable up-andcomers and legendary locals. →→ Fri., July 24, 7:30 p.m. $15 in advance, includes park

admission; $18 day of, includes park admission after 5 p.m. Register by calling 609-586-0616.

Grounds for Sculpture, 80 Sculptors Way, Hamiton, N.J. groundsforsculpture.org/Events

JUL

Deadout Reading and Discussion

Come out for a discussion with Philadelphia author Jon McGoran about his new book Deadout, the sequel to his acclaimed biotech thriller Drift, which expands on the theme of genetically modified foods. Deadout also explores Colony Collapse Disorder, which threatens the world’s honeybee populations.

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→→ Tues., July 28, 1:30 p.m. Rydal Park, 1515 The Fair-

way, Jenkintown, Pa. rydalpark.org

LANSDOWNE Friends SCHOOL

Big ideas. Small school.

Pre-K through 6th grade, located 15 minutes from University City

610-623-2548

inquire@lansdownefriendsschool.org

www.lansdownefriendsschool.org 38

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Claudia Apfelbaum, MSS, LCSW Psychotherapist NW Philadelphia

Reduce Tensions Improve Connections Experience Happiness www.claudialistens.me claudialistens@gmail.com 215.317.8855

SAVE THE DATE! Aug. 22 ~ 6 pm Celebrity Chef:

the pre-Finished Hardwood specialist since 1985 Environmentally-Friendly Wood Floors, Naturally Buy from a local Philly homeowner and SAVE!

(800) 363-6881 Materials

installation

repairs

Mayor Ron Strouse Bucks County Audubon Society at Honey Hollow

Order Tickets @

www.doylestown.coop

Helping creatively-driven businesses grow & succeed

bookkeeping • business plans • operations elysianfieldsphila.com

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39

Fixing Your Eyes

What a factory farm looks like by rachel atcheson

“

H

ave you been inside a factory farm?” It’s the question I’m most often asked as I give presentations to students about large industrial farms. Until recently, the answer was “no.” Instead I relied on the experiences of two trusted friends who worked as undercover investigators at several facilities. At each one they witnessed the same cruelty and appalling conditions.

I finally had the chance to see it myself when a friend asked me to help him film a dairy farm for a documentary. The facility was certified organic, and I was hoping to see fields of grass and healthy, well-treated cows in an environment that bears some resemblance to the bucolic imagery on milk cartons.

What I saw was a crowded feedlot lined with dirt, mud, and manure. The stench from piles of waste was overpowering, and the cows’ legs and hides were caked with feces. A conveyer belt of 75 cows rotated on a milking machine the size of a city intersection. Each cow entered the machine three times a day and had tubes put on her udders to be milked. It would be inefficient for a

human being to do the work. I saw cows who had the tubes fall off their udders; no one put them back on. I knew what that meant for them: the mother cow would not be milked for another eight hours, effectively condemning her to hours of pain and discomfort from swollen udders.

Many people forget that dairy cows produce milk because they have given birth, just like human moms. The mother cows and calves are separated days after birth. Down the road from the milking station, hundreds of calves were tied to hutches and allowed three feet of rope to move. Another was discarded, dead on the side of the road.

Each of the 1,000 milk cows on the farm I saw is a mere milk machine for the industry, and their bodies are taxed year after year by an endless cycle of births and milkings. They hung their heads as they walked. I don’t need to be a cow to recognize unmistakable sadness and despair.

It hit me that each one would be dead in at most a few years—slaughtered after just a fraction of her normal lifespan. The moment a cow’s body is spent and her milk production begins to decline,

she will be rendered into low-grade beef.

I’m glad I saw it for myself. No undercover video or second-hand description of a factory farm could quite do these horrors justice. Most of the animals we see in videos are already dead, so sparing them from a miserable life and gruesome death isn’t possible. To see the living with my own eyes—and to know what fate awaits them—was unbelievably, crushingly sad, but I walked away a better advocate because of what I saw that day, and a stronger resolve to help.

The next time that a student asks me if I have seen the conditions on a factory farm, I’ll tell them, “yes.” While not all of us will be able to have the experience I did, we can all be a witness.

Our desire to shield our eyes in the face of cruelty, whether to humans or animals, is natural.

We’re avoiding discomfort. But when we look away for too long, and hide from reality rather than confront it, we chip away at one of our greatest qualities: our empathy.

Rachel Atcheson is the Director of Campus Outreach at the Humane League.

Each month, Dispatch features personal reflections on adventures in sustainability. Have a story you’d like to share? E-mail getinvolved@gridphilly.com 40

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IL LUSTRATIO N BY JAMES HA HEIRPER MER IL LUSTRATIO N BY KIRSTEN

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right in our backyard

An aspiring globetrotter learns there’s work to be done at home.

Christopher Putvinksi Master of Environmental Studies ’15, University of Pennsylvania To watch Chris’s documentary, The American Food Disparity, visit www.upenn.edu/grid

When Christopher Putvinksi (Master of Environmental Studies ’15) began his Environmental Health concentration, his goal was to work in international development, improving access to food and clean water worldwide. Then he started his internship with the Philadelphia Mayor’s Office. “What I didn’t realize is that food insecurity was in front of me the whole time. Twenty-two percent of Philadelphians are food insecure, or just one bad break away from an empty stomach.”

For his capstone, Christopher spoke with experts around the country and produced a documentary on US food insecurity. Now he’s pursuing a career in corporate social responsibility, seeking a continued impact on global— and domestic—environmental health.

Staff from Penn’s MES program are here to answer your questions face-to-face on the second Wednesday of each month.

Walk right in.

w42wGRIDPH w . uIp e n n .JUeNEd201 u /5 g r i d L LY.COM

“Without the Master of Environmental Studies program, I never would have found this path,” Chris says. “What I have experienced along the way has changed me most deeply and Penn’s program offered me the opportunity to explore.”

www.upenn.edu/grid

www.facebook.com/UPennEES

@PENN_EES