Grid Magazine January 2017 [#93]

STANDING OUR GROUND Pennsylvania environmental advocates gear up for a fight, and Mayor Kenney lays the groundwork for a legacy built on social equity ALSO TOWARD A SUSTAINABLE PHILADELPHIA JANUARY 2017 / ISSUE 93 GRIDPHILLY.COM

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Warm up this winter with an afternoon tea tasting in our galleries. Enjoy light fare and sip on a variety of teas from around the world served in handmade mugs by exhibiting Resident Artist, Roberta Massuch. Our friends at The Random Tea Room will host the event, discussing the benefits and origins of the teas they source. Ticket price includes one of Roberta’s mugs to take home!

Purchase tickekts at www.theclaystudio.org/ events or call 215-925-3453 Funding for the Hand Crafted series is provided by The Barra Foundation.

Pictured Artists: Nate Willever, Roberta Massuch, and Matt Ziemke

CONTENTS DEPARTMENTS 08

To-Do List The holidays are over and winter has settled in, but there’s still plenty to do inside and out

10

Comings & Goings Find out which doors are opening and closing, and who deserves kudos

12

Opinion We care about farm animals and organic produce. We should also care about the treatment of the people who work on our farms

14

The Big Picture Pulitzer-prize winning science writer Elizabeth Kolbert examines whether another mass extinction event is sweeping the planet

16

The Right Question Does it really matter who resides in the White House?

47

Shop Local It’s easy to stock your cupboard with regionally made pantry items and delicious condiments

53

Food Three soul-satisfying recipes for home-cooked winter meals

58

Events What to see and where to go

64

Dispatch The water protectors at Standing Rock have temporarily halted the Dakota Access Pipeline.

But what comes next?

Ed Yin of Queens Farm shows off a yellow oyster mushroom, part of Grid’s “The Hands That Feed Us” photo shoot, Page 31

January 2017

SPECIAL SECTIONS 19

Politics Statewide environmental groups are redoubling their efforts to protect Pennsylvania, and Mayor Jim Kenney is setting a path based on social equity

25

Food and Farms This winter, Grid takes a look at the state of sustainable agriculture in Pennsylvania, celebrates new farmto-table eateries, and reflects on the beauty of the hands that feed us

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EDITOR’S NOTES

by

HEATHER SHAYNE BLAKESLEE

STATE OF MIND Our divisions are a grand illusion

T

his month, we swear in a new president. Some of us will be swearing a lot for the next four years.

There is a mighty cognitive dissonance in looking at an overwhelmingly red map that exists side by side with the fact that nearly 3 million more Americans voted for the other candidate. The visual screams mandate; the numbers cry foul. We’re not sure what to believe anymore, even when we know what to expect.

On the eve of the 2016 presidential election, even early in the evening, the nation watched as a red tide rolled across Florida.

As the votes were counted in real time and one district after another succumbed to its color-coded end, the results seemed unsurprising. Miami and other populous areas turned blue, while geographically larger but less populous areas bled out.

We were prepared for that, at least: At some point, the graphics departments at the major news outlets that shape our perception of reality started more finely tuning coverage to help our diverse and divided nation understand that states are not, politically speaking, simply blue or red. They vote district by district, town by town and even block by block.

Next time around, we will probably insist on even more accurate data from better calibrated polls, all in the service of increasingly prescient statistical modeling and visually arresting infographics. Soon, we’ll be slicing up individual grains of Florida’s sands.

But, as with everything, framing is everything, and it’s the larger picture that actually gives us insight into reality. When we step back, Florida is a blue state, through and through, and it always will be: It’s surrounded by the Atlantic Ocean.

Those blue waters are apolitical. The sands shift without thought on Florida’s shores even as voters make last-minute decisions on who they want to represent them. The wind sweeps through both sides of the aisle in the form of gentle ocean breezes and destructive

hurricanes. The water, earth and land simply don’t care how the people of Florida, or any other state, vote.

Now that the water is rising and the hurricanes come stronger and more often, naming that reality isn’t an exercise in poetry; it’s an exercise in survival.

Looking at what Florida is doing and not what it’s saying at the polls is instructive, and encouraging. The governor may still make public statements questioning climate change, but the mayors of cities are busy with major infrastructure projects all around the state, building sea walls and elevating roads.

“Resiliency Director” is now a job that more and more people hold.

Even in states like Texas, where the sea has no chance of flooding roads but the weather is becoming increasingly hot, change is afoot. Making money from energy is buried deep in the marrow of its cultural bones, so it shouldn’t be surprising that Texas produces more wind power than any other state in the union. It might be too soon to utter the phrase “big wind,” but there will come a time when those Texas air conditioners working overtime aren’t powered by fossil fuels.

These projects and more were just chronicled in a piece in The New York Times. It’s important to note that the article was published in a place that should be getting more attention from all of us: the science section.

The earth will continue to spin, and it will do so with or without us. But if we’d like the ride to last a little longer, we need to keep in mind that political divides are ultimately unhelpful. We need to be united in caring about the earth, precisely because it will never care back.

publisher Alex Mulcahy editor-in-chief Heather Shayne Blakeslee heather@gridphilly.com 215.625.9850 ext. 107 copy editors Walter Foley Aaron Jollay art director Michael Wohlberg michael@redflagmedia.com 215.625.9850 ext. 113 designer Marika Mirren marika@gridphilly.com 215.625.9850 ext. 112 writers Peggy Paul Casella Anna Herman Alex Jones Emily Kovach Bryan Mayer Brian Ricci Jerry Silberman Alex Vuocolo Judy Wicks illustrators Layla Ehsan Charlo Frade Abayomi Louard-Moore Lynn Scurfield Kailey Whitman photographer Albert Yee ___________ sales & marketing manager Alex Mulcahy alex@gridphilly.com 215.625.9850 ext. 102 distribution Alex Yarde alex.yarde@redflagmedia.com 215.625.9850 ext. 106 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

HEATHER SHAYNE BLAKE SLEE Editor-in-Chief

heather@gridphilly.com

SEPTEMBER 14, 2016– MARCH 19, 2017

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Wadsworth Jarrell, Revolutionary, 1972. Screenprint on paper, 34 × 26 ½ inches. Courtesy of the artist.

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TO-DO LIST 1. recycle your

2. program

3. wrap up the

There’s no reason to send holiday decorations to the landfill.

Drop off trees at city sanitation centers from Jan. 2 through Jan. 14, or find a neighborhood program like Greenlimbs.

In addition to saving energy, using a programmable thermostat can help you sleep better: Choosing to sleep in a cooler room at night can help you fall asleep and stay asleep.

It’s not just your bed that needs a blanket. The U.S. Department of Energy recommends wrapping even newer, energy efficient heaters in an insulating blanket.

tree and wreaths

4. check out the local wildlife

According to the Natural Lands Trust, winter is an excellent time to go birding—it’s time to find out the difference between a winter wren and a yellow-bellied sapsucker.

Northern cardinals, red-bellied woodpeckers and black-capped chickadees are some of the species who stay during the winter; you’ll also see birds that only show up in our region when cold weather hits.

the thermostat

5. shovel a neighbor’s walk We all have people on our block who could use a little help. Take a moment to talk with neighbors and make plans to assist them when the snow hits.

water heater

6. reread ‘i have a dream’ Martin Luther King Jr. Day is Jan. 18, and his iconic 1963 speech is worth exploring. It may give solace to remember that every generation struggles to persevere: “I say to you today, my friends, that in spite of the difficulties and frustrations of the moment, I still have a dream.” The National Constitution Center at 525 Arch St. will host a daylong remembrance on Jan. 16.

7. clean (really clean) the kitchen Since you don’t see the sides of your stove or the tops of your kitchen cabinets often, it may be time to give them a true scrub down. Grease and grime have been collecting throughout the year, so take an hour to get rid of the muck. Hot water and citrus-based cleaner will do the trick, but be sure to wear gloves.

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IL LUSTRATIO N S BY KAIL E Y WHI TMA N

8. experience some art

While the weather may be frightful, the city’s creative class hasn’t slowed down on mounting shows. Make a commitment to visit a venue you haven’t yet explored.

A P P L Y N O W F O R FA L L 2 0 1 7 3 1 W E S T C O U L T E R S T R E E T, P H I L A D E L P H I A , PA 1 9 1 4 4 215.951.2345

9. commit to a

social media break While January is usually the time we recommit to our bodies and go back to the gym, we propose reclaiming your mind: Try to give up social media outlets for a week—or even a few days.

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inauguration party On Jan. 20, we swear in a new president. There’s no better way to get through a challenging time than to huddle up with your circle. Host an inauguration party with a twist: Have your guests come prepared to share a concrete commitment to giving time or money to causes that are important to them.

“Packed with full throttle choreography, inventiveness and sensuality” THE HUFFINGTON POST

PHILADELPHIA’S PREMIER CONTEMPORARY BALLET

www.BalletX.org at The Wilma Theater 215-546-7824 265 S. Broad St.

JAN UARY 20 17

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9

NEWS

the bank’s funding of the Dakota Access Pipeline. The group sang songs, displayed a banner and asked the bank’s manager to withdraw funding.

Standing Rock protesters—led by Sioux leaders who have gained national support at the site of the pipeline’s construction and at local rallies across the U.S.—cite as their main concern the pipeline’s proposed crossing of the Missouri River, which has the potential to threaten the water supply and encroach on land deemed sacred and sovereign to Native American populations.

A Dec. 5 protest at a local TD Bank made similar demands for divestment.

STATE GRANTS $45M TO CONSERVING PARKS, TRAILS, COMMUNITY SPACE

MANAGEMENT POSITIONS CHANGE AT TOP ENERGY AND SUSTAINABILITY GROUPS The Managing Director’s Office of Philadelphia hired Nic Esposito as director of its new Zero Waste and Litter program. Esposito has worked previously for Parks and Recreation as a training specialist, project manager and—most recently—sustainable practices manager. The city’s goals for this program include: diverting almost all waste from being sent to conventional landfills and incinerators by 2035; better management of litter and illegal dumping in public spaces; and implementing measurable standards to demonstrate the progress of these goals.

Greensgrow Farms announced that longtime staff member and program director Ryan Kuck will lead operations at its Kensington and West Philly locations following the passing of founder Mary Seton Corboy, the previous executive director. Kuck’s previous titles at Greensgrow include sustainability manager, food access programs manager and director of Greensgrow West.

Jamie Gauthier is the new senior director of public partnerships at Fairmount Park Conservancy. She served as executive director of the Sustainable Business Network for almost four years.

Phil Rinaldi announced his retirement in early December as chief executive officer

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of Pennsylvania Energy Solutions. He has been a central figure in expanding Philadelphia’s role as an East Coast “energy hub”—a proposed long-term project widely criticized by environmental activists and those opposed to reliance on fossil fuels.

NEXTFAB OPENS ITS FIRST DELAWARE STUDIO FOR TRAINING AND WORKSPACE NextFab—a membership-based studio and consulting space for manufacturers, designers and entrepreneurs—opens its first Delaware location this month, expanding from its studios at 2025 Washington Ave. and 1227 N. 4th St. in Philadelphia.

A $350,000 grant from the Delaware Strategic Fund was approved by the Council on Development Finance in September 2016, which enabled NextFab to secure a lease for a 10,000-square-foot space at 501–509 Tatnall St. in Wilmington—an area referred to as the Creative District.

ACTIVISTS DISRUPT BUSINESS AT WELLS FARGO, DEMAND DIVESTMENT FROM DAKOTA ACCESS PIPELINE Activists gathered at the Wells Fargo Bank and History Museum on Dec. 15 to protest

The Department of Conservation and Natural Resources (DCNR) announced in December that $45 million will be invested in 261 projects across Pennsylvania for new recreational opportunities and conservation of natural resources, according to PR Newswire.

“The health and vitality of our communities is reflected in the quality of parks and trails, access to rivers, open spaces and outdoor recreation opportunities,” DCNR Secretary Cindy Dunn said during the announcement at Long’s Park in Lancaster.

YEAR-END AWARDS GIVEN FOR SUSTAINABLE PRACTICES IN BUILDING AND PLANNING Paul W. Meyer was presented with Montgomery County’s 2016 Planning Advocate Award in November, in recognition of contributions to advancing planning within the area. Meyer, executive director at Morris Arboretum of the University of Pennsylvania, has also served as a member of the Springfield Township Planning Commission and the Montgomery County Open Space Board.

Also in November, the Pennsylvania Chapter of the American Institute of Architects presented A. Stevens Krug of West Chester with the President’s Award. Krug chairs the Climate Change Advisory Committee, a group of 16 appointed representa-

tives that advises the Pennsylvania Department of Environmental Protection.

Lawrence Township was among 26 municipalities to receive Sustainable Jersey Silver Certification for 2016. In 2000, the township helped launch Sustainable Jersey, a nonprofit providing tools, training and financial incentives toward sustainability programs.

NEW COMPUTER LITERACY LAB EDUCATES PUBLIC ON WEB SKILLS, JOB HUNTS SEAMAAC (Southeast Asian Mutual Assistance Associations Coalition), a nonprofit that supports immigrants and refugees in their search for opportunities in their new homeland, launched a series of computer literacy classes in November, with more than 80 people in attendance.

The courses, held Thursdays and Saturdays at SEAMAAC’s outreach center at 2110 S. 8th St., cover typing skills, Microsoft programs, cover letter and resume drafting, email setup and the basics of navigating the internet.

The Comcast Foundation provided funding for the computer courses, and Sunrise of Philadelphia is supporting beginner and intermediate English classes in conjunction.

SEAMAAC plans to include tutorials on Pennsylvania’s COMPASS program and the Health Insurance Marketplace.

PUBLIC HOUSING GRANT WILL EXPAND EDUCATION AID FOR RESIDENTS The Philadelphia Housing Authority (PHA) will be able to hire two full-time “education navigators” with a $300,000 grant from the U.S. Department of Housing and Urban Development (HUD). These new employees will work with public housing youth and their families as they apply for federal student aid and educational opportunities.

“Education is a game changer,” said PHA President and CEO Kelvin Jeremiah. “This grant will help alleviate some of the barriers that prevent residents from going to college.”

The grant was made under HUD’s Project SOAR (Students + Opportunities + Achievements = Results), a pilot program to expand educational services to youth living in public housing.

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EDITOR IAL

The Hands Behind Our Harvest Farmworkers do dangerous work for little pay. They deserve better. by stephanie dorenbosch

W

e are lucky to have a vibrant and diverse community of stakeholders in Eastern Pennsylvania working to improve many aspects of our food systems, including groups working on local and seasonal food sourcing, sustainable production and food access in underserved communities. In addition, consumers have recently become more conscientious, and businesses have changed their practices and marketing in response. Locally and across the country, farmers markets and community-supported agriculture (CSA) programs have exploded in popularity, as have the availability and visibility of local and organic food.

But one link in the food production chain is consistently overlooked: our treatment of the agricultural workers who pick, pack and process our food. Unfortunately, focusing only on organic and local designations does not guarantee that the workers on those farms are being treated humanely. Even for consumers and buyers who are otherwise well-informed

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about sustainability issues, farmworkers remain the hidden link in the food supply chain.

Somewhere from 2 million to 3 million men, women and children work in the fields in the United States. Estimates vary, but it’s likely that between 50 and 85 percent of our fruits and vegetables are picked by hand.

With an average annual income of only $11,000, farmworkers are the second lowest-paid workforce in the United States, yet agriculture is consistently ranked by OSHA as one of the top three most dangerous industries. According to the U.S. Department of Labor Statistics, the workplace fatality rate for agriculture workers in 2011 was seven times higher than the overall rate in private industry.

These conditions are no accident; they are a direct result of national and state policies whose roots are centuries old. Our agricultural economy was originally built on the backs of the slaves who were forced to provide both free labor and political weight to their owners. Later, Southern representa-

tives in Congress insisted on excluding farm laborers and domestic workers—roles largely still held by black workers—from labor protections in exchange for their votes on New Deal legislation.

Today, the demographics have changed, but the exemptions from legal protections persist. Farmworkers in the U.S. today are largely of a different demographic; the National Agricultural Workers Survey shows that more than 75 percent were born outside of the country, mostly in Latin America. Somewhere between 50 and 75 percent of them are unauthorized immigrants. Due to their work in the agriculture industry— and not due to their immigration status, it’s worth noting—these workers are exempted from some of our most basic labor laws, including the right to overtime pay and in some cases even minimum wage, as well as protection from discrimination and harassment, health and safety requirements, and the right to organize to improve their work conditions.

IL LUSTRATIO N BY ABAYO M I LOUARD-MOORE

Despite all this, we still see potential to raise up farmworkers and the growers they work for beyond these frankly abysmal minimum legal requirements. In a food market increasingly shaped by conscious consumerism, workers, shoppers, growers and retailers have room to get creative about improving pay and work conditions all along the food chain.

Raising awareness about questionable working conditions and rewarding responsible growers can put us on the right path. In Florida, the Coalition of Immokalee Workers’ Fair Food Program campaign, which relied largely on public awareness and market pressure, has resulted in 90 percent of Florida tomatoes being grown and harvested under vastly improved labor conditions.

In Pennsylvania, we have found that many consumers and organizations are interested in workers’ issues, but few know how to get involved. Since this movement is

still just nascent locally, we need to start by simply beginning to talk about it.

For example, co-ops and natural foods markets in Philadelphia advertise their relationships with the farmers they source from. Ask your local store if they use criteria that include working conditions when making their buying decisions. Do they source from growers who are certified by the Agricultural Justice Project or Food Justice Certified programs? Does your favorite farm-to-table restaurant ask that a fair wage is paid to the farmworkers when a fair price is paid to the farmers (and does the restaurant pay a living wage to its own employees)?

You can also talk about it with growers at farmers markets and CSAs. Do they have any particular practices with their employees that go above and beyond that of their neighbors and competitors? Have they ever considered marketing something like that as

a value-add to their customers, in the same way they often market their treatment of animals and their chemical-free policies?

Finally, talk about it anywhere that food and sustainability is discussed. Remind your friends and family that fair treatment of workers is a necessary part of any sustainable food system. Invite someone from Friends of Farmworkers, CATA (the Farmworker Support Committee) or the Coalition of Immokalee Workers to speak at your next food- or sustainability-themed event.

We do not have to sit back and wait for the laws to change to improve our food systems. As we have already done with the way farm animals are treated and the way chemicals and pesticides are used, we can ask our suppliers to do better for the people working for them.

Stephanie Dorenbosch is a staff attorney at Friends of Farmworkers Inc.

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the BIG PICTUR E

The Long (Long) View Everything we know and love will one day be reduced to a thin strip of sediment.

That’s strangely comforting. interview by heather shayne blakeslee

E

lizabeth Kolbert’s book “The Sixth Extinction: An Unnatural History” is a great read for anyone who is in need of a little perspective about our place as humans on an ever-changing planet. It was 1705 when the first mastodon tooth was discovered in America; in short order, we had a new understanding of the world that included the process of evolution. It was 1980 when we figured out what killed the dinosaurs.

Kolbert is interested in the next major die-out—which will likely include the species Homo sapiens—and what record humans will leave behind.

It seems sort of incredible that we’ve learned so much about the world in the last 200 years, and also that we’ve done so much to alter it, although our entire history as a species is still a blip on the geological clock.

Did researching this book alter your perception at all of time or agency, or of mortality?

EK: Yes. You know, we’re all bounded by our limited experience and our imagination, but I think we tend to live so much in the here and now, and so much in the last week, last month, even 24 hours. Try to step back— imaginatively, since that’s the only way you can do it—and really hang out with people who can look at a mountain and tell you how it formed 500 million years ago.

I’m looking right now out of my window at mountains that are half a billion years old, basically, and they were much, much higher at one point. It does put things in a somewhat different perspective. It was alarming to realize that what [humans] are doing is actually quite unusual, even in the biggest time scale you could look at. But it will be erased one day.

What are some of the ways in which humans have changed the planet?

EK: Obviously the world will continue to rumble on... [But] we’ve changed the carbon content of the atmosphere; that will be recorded in geological history… recorded in the rocks...

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We dammed up a lot of rivers—changed their course… we have a more or less permanent geological record… we’ve mowed down big tracks of forests and planted corn or soy that will also leave traces behind....

In a mass-extinction event, that will be a tremendous record. …

Geologists [interpret] things a bit differently from you and me. They’re asking what of these changes are permanent. And that’s actually the question that’s absorbing geologists right now: What is it that we’re going to be able to look at and is going to be synchronous with a signal around the world?…

One possibility, another way we’ve changed the planet, more or less permanently, is with nuclear testing. We’ve left behind certain radioactive nucleotype that will be around for a very, very long time.

Do you feel like you have a much different understanding of that picture—of a mass extinction event happening—before and after the book?

EK: People much more expert than I have done numerical analysis and concluded that if we are not in the middle of a mass extinction, we are poised for one, and one could unfold with amazing rapidity given the rate at which things are disappearing. So, when I went into this it wasn’t quite a wide-eyed, “Oh, I wonder if something is going on.” It was definitely with the idea that something big is going on.

One point that I hope comes through in this book is: We’ve become so inured to extinction, so the idea that something is going extinct just doesn’t strike us as a particularly big deal.

But if you, in a human lifetime, are seeing multiple species go extinct, that is huge.

That already suggests something very, very unusual is going on, because species can last quite a long time.

You spend a great deal of time with various scientists and species-specific advocates in this book. One that you begin with is a steward of the Panamanian golden frog, and he says to you, “Each one is as important to me as an elephant.” It struck me when I read that, because it was really getting at the fact that the species that get the most attention from the general public are sometimes the ones that inspire the most awe in us—like the elephant. But when it comes to life and death of bacteria or fungi and other kinds of species, those are the ones that are probably going to write our history.

EK: Even though we are in awe of the elephants—at least in theory—and we love elephants—once again, in theory—I would say to a certain extent that elephants are in terrible trouble right now, even as we speak.

There’s a real crisis for African elephants, and Asian elephants are already decimated. So even though we, quote unquote, pay more attention to charismatic fauna—big mammals—actually, big mammals are in terrible trouble.

The great apes are all in terrible trouble.

So we may feel some affection for them, and we see them in zoos, but those few that remain in the wild are really, really in trouble. I can’t stress that enough—our very close relatives.

That being said, I think it’s [biologist E.O. Wilson] who makes the point, if we got rid of all of the mammals on the planet, the planet would still chug along—certainly if we got rid of all the people the planet would chug

IL LUSTRATIO N BY LY N N SCURFI ELD

along very, very nicely. But if you suddenly got rid of all the bacteria—everything responsible for decay and recycling and soil production—life as we know it would come to an end very, very quickly. Immediately. I think it’s another Ed Wilson thing: “It’s the little things that rule the world.” And that’s really true.

When it comes to our responsibility for climate change, one of the things that gets talked about most often is carbon in the atmosphere. Why is the much-less-talkedabout acidification of the oceans an equal threat to life on the planet?

EK: Well, first of all, the oceans are just very, very big. You know, they cover 70 percent of the planet, roughly, as every school kid learns. And it’s actually very different to change the chemistry of the ocean, since they have a very large buffering capacity, so the chemistry doesn’t change easily, but we’re exhausting that buffering capacity. We are changing the chemistry of the oceans— that’s not debatable, that’s measurable. It’s [also] very unusual in the history of life or the chemistry of the oceans. In terms of human life and other forms of life, ocean acidification is quite possibly a bigger threat than climate change.

At one point, you quote a biologist who says of an invasive species, “While it’s easy to demonize the brown tree snake, the animal is not evil, it’s just amoral and in the wrong place, precisely what Homo sapiens has done all over the planet, succeeding extravagantly at the expense of other species.” Did that idea of humans being an amoral part of the animal kingdom settle in for you more deeply as you researched the book?

EK: I think the question of “What is the human?” ultimately is the question at the center of the book. The subtitle is “An Unnatural History,” and some people have told me it should have been “A Natural History,” and that’s reasonable, too.

I think the question of why is it that we turn out to be so destructive to other species—that I don’t think is debatable, really, that we have the peculiar ability and propensity to do in our fellow creatures on the planet. Why does this turn out to be, and

THIS INT ERVIEW H AS B EE N E D I TE D FO R CLA R I TY

“

‘What is the human?’ ultimately is the question... And is all of our talk of ethics really just a lot of talk?

how does this relate to us as biological beings and us as ethical actors? And is all of our talk of ethics really just a lot of talk?

You write in the book, “One hundred million years from now, all that we consider the great works of man, the sculptures and the libraries, the monuments and the museums, the cities and the factories, will be compressed into a layer of sediment not much thicker than a cigarette paper.” Do

”

you believe there’s anything that might alter that path, or is that just the way of the planet?

EK: That is just the way of the planet. Erosion and sedimentation—and the pressure of gravity.

Elizabeth Kolbert is the author of the Pulitzer-Prize winning book “The Sixth Extinction: An Unnatural History” and is a contributor at The New York Times.

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the RIGH T QUE STION

Meet the New Boss Worried about who is in the White House? Don’t be. by jerry silberman

Q

uestion: Will President-elect Donald Trump change the direction of the country?

The Right Question: How much influence does a president actually have?

In reality, not much. The political tenor of this, or any country—as well as its economic success or failure—operates in response to systemic factors that have their own momentum. Often, they are completely invisible or even actively denied by those nominally holding great power, such as the president.

A historical look back may be helpful in this respect. Let’s just go back to 1980. Since that time, the policy trajectory of the country at its core has been consistent, regardless of the party of the president, and regardless of the issues that garnered the most press.

The issues that are actually shaping our country’s direction have, in contrast, been steadfastly ignored by both major political parties.

By 1979, the U.S. was clearly beginning to lose its position as the dominant economic

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and political power in the world. Wall Street and the State Department were both clear on that. Ronald Reagan made the reversal of this trend the cornerstone of his campaign, and he won. Every president since then has taken up the theme with various policies, but none has been able to reverse them. Reagan began by loosening corporate regulation, cutting social welfare and making life tough for unions. He made it easier for companies to move out of the U.S. in search of cheaper labor, and he dramatically increased military spending in an effort to restore the ability of the U.S. military to control the world directly if need be.

President George Bush the first continued that agenda, launching the war against Iraq, which was unpopular enough to cost him his job. He failed to achieve major goals of free trade and cuts to welfare.

Bill Clinton accomplished those goals.

He signed the North American Free Trade Agreement (NAFTA), which immediately accelerated the exodus of good paying man-

ufacturing jobs from the U.S. He ended the welfare system established during the New Deal, renewing the right of people to starve to death in the USA. He continued the war against Iraq, inflicting huge suffering on the Iraqi people in an effort to maintain U.S. control of Iraq’s oil. As a bonus, he repealed the Glass-Steagall Act, which enabled the risky and irresponsible behavior by banks that resulted in the 2008 crash.

George W. Bush will best be remembered for accelerating U.S. aggression, turning the Middle East into the continuous battleground it is today, and for degrading public education by reducing funding and attempting to standardize teaching to tests instead of for life skills.

President Barack Obama continued and extended Bush’s military adventures. He primarily protected banks instead of working people after the 2008 crash. He pushed hard for the Trans-Pacific Partnership (TPP)—a trade deal described as NAFTA on steroids—as the signature achievement

IL LUSTRATIO N BY L AY LA EHSA N

of his presidency. (At the moment, the TPP is off the table. But don’t assume it’s dead.)

The basic goal of restoring American influence and power was shared by every administration, but none of them have succeeded. They all promised that their policies would restore prosperity and full employment to American workers. The opposite has happened.

The decline of U.S. economic power and military efficacy has accelerated. Real income, and the health of American working people, has declined significantly since the mid-’70s. Equity and justice become more and more remote, as the gains of the civil rights movement erode.

President-elect Trump, even if he is able to impose protective tariffs and channel money to rebuild our infrastructure, will not change these trends, nor would they have changed under any set of policies Hillary Clinton would likely have adopted.

Why has every president, over 36 years, been unable to achieve their most basic goals?

Simple: Neither party is willing to acknowledge, let alone address, the reality that we have reached the limits of growth on our finite planet yet that is the issue exerting controlling influence on our country.

The decline of U.S. power and prestige dates from, among other things, the point at which our country became a net importer of energy, in the form of oil, in the early ’70s. The article of faith held by every president —that growth is the ultimate good and must continue—prevented us then and prevents us now from transitioning to a steady state economy with a focus on human happiness instead of the accumulation of money and goods.

Continuing to seek to exploit nonrenewable resources is imposing unacceptable costs on the people of our planet in the form of pollution, the destabilizing effects of climate change and rising prices for scarce goods.

Start locally to lighten your footprint on the earth, and organize your community to reduce consumption and be mutually reliant and respectful. Withdraw from the corporate value system and don’t worry about who’s in the White House. You’ll be doing much more to change the direction of our country.

A Leader in Sustainability.

Philadelphia University is a national leader in sustainability education. Students in undergraduate and graduate programs are uniquely prepared for careers addressing the sustainability needs of today’s world.

“Our programs are producing the next generation of sustainability leaders. Environmental problemsolving skills are in demand across every industry, and our graduates bring hands-on training in the latest sustainability practices.”

– Rob Fleming, Professor and Director, M.S. in Sustainable Design Program, Philadelphia University

Learn more about the B.S. in Environmental Sustainability and M.S. in Sustainable Design at www.PhilaU.edu/sustainableEd

Jerry Silberman is a cranky environmentalist and union negotiator who likes to ask the right question and is no stranger to compromise.

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This month, President-elect Donald Trump will take the oath of office in Washington, D.C. Here in Pennsylvania, elected officials and advocates have already been making plans to protect our most vulnerable populations—as well as our environment.

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A Renewed Commitment In the wake of the election, Pennsylvania environmental organizers take stock by heather shayne blakeslee

I

n the days after President-elect Donald Trump won a narrow victory in Pennsylvania, statewide environmental group PennFuture gathered a who’s who of past and future advocates in downtown Philadelphia. In attendance were three former heads of the Pennsylvania Department of Environmental Protection, current state Assembly members, myriad leaders and activists in the movement, and supporter Sen. Bob Casey. Casey reminded the audience that Pennsylvania’s constitution includes, “a right to clean air, pure water, and to the preservation of the natural, scenic, historic and esthetic values of the environment.”

The packed room of still-in-shock advocates heard from several panels of the politicians and organizers present, who analyzed the election results and asked the question, “Where do we go from here?” Common themes were the importance of continued organizing—especially in the parts of the state where there isn’t strong support on environmental issues—raising more money and getting more progressive candidates to run for office.

Grid asked several statewide environmental groups what was next for them as they regroup after the election. (Among them was the Pennsylvania Environmental Council, which declined to comment for this article. )

Conservation Voters of Pennsylvania

Josh McNeil Executive Director At its highest levels, the executive branch of the United States government just declared itself an enemy to clean air, clean water and clean energy—the legislative branch was already there. The most powerful man in the world has surrounded himself with oil executives and their political puppets, creating a Cabinet that believes that Grid readers are dangerous radicals who threaten the profits of the world’s largest companies.

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We only win this fight—we only survive this fight—if environmentalists start thinking big. We can’t win with 100,000 members in Pennsylvania. We need 1 million members and 10,000 high-level volunteers. We can’t win with $500,000 budgets; we need to spend millions to hold elected officials accountable.

We need to work together better and to embrace existing strengths. PennFuture has the most effective policy team in Harrisburg, so we’ll follow their lead in the state Legislature. Sierra Club has the widest network of volunteers, so we’re going to support their organizing efforts.

At Conservation Voters of Pennsylvania, we know that good laws come from good lawmakers. By the next election, and with the help of concerned citizens, we will have raised more money to help elect pro-environment candidates than any group in Pennsylvania’s history.

PennFuture

Larry Schweiger President and CEO Change is imminent. In the new political alignment, where carbon polluters will be menacing and overriding environmental protections, the environmental community must unite and broaden its reach. We must increasingly engage those residing outside of Pittsburgh and Philadelphia and listen to rural constituents to create new relationships and deepen our impact. PennFuture recognizes this and is embarking on a new path to better serve and equip the constituents in the commonwealth.

The community needs to innovate, retool and change its approach to expand this critical conversation and its influence.

In the coming weeks, we will announce new alliances and look forward to building a stronger environmental base to hold policymakers accountable. In the face of urgent threats, we must remain true to our mission by leading the transition to a clean energy economy. We must defend our air, water and land, and empower citizens to build sustainable communities.

PennEnvironment

David Masur Executive Director Election Day 2016 reminded us that we must remain vigilant and engaged to promote

the positive change we want to see in the world. From day one, PennEnvironment has known that we can’t compete with the money, access or influence that polluters and powerful special interests infuse into our political process. But we know that we have the public’s support for protections for clean air, clean water and preserving the places we love. Over the next few years there will be a David vs. Goliath fight that revolves around what we stand for when it comes to defending our environment and the legacy we leave for our children and future generations, and PennEnvironment will be doubling down on educating, mobilizing and engaging our members and concerned Pennsylvanians to stand up, speak truth to power and do what we need to do to defend 50 years of cornerstone environmental protections.

Sierra Club

Joanne Kilgour Director, Pennsylvania Chapter As a professional woman, this election hurt—it was a reminder that our society is fraught with injustice. Women, people of color, Muslims, immigrants, trans folks, the disabled—millions of Americans continue to be marginalized, with our very lives at stake.

As the state director of an environmental organization, I am also deeply concerned about living under the only head of state in the world to reject the scientific consensus that mankind is driving climate change.

Many of the people and places we love are threatened, and our communities may feel more divided than ever, but we must resist the temptation to fight for just a single issue and work instead to dismantle the systems of oppression that underlay them all. Our lives and our lived experiences are as complex and varied as the social identities that define us, so our strategy must not be built around the environment alone, and our organizing must be intersectional—it must also be honest, deep and based in compassion.

Harrisburg Watch Wins in 2016, but fights ahead in the new year by grid staff

W

hile 2016 is a year many people are glad to have seen pass, it did contain at least two wins for the environment in Pennsylvania.

Most significant was a Pennsylvania Supreme Court ruling on Act 13, which governs the oil and gas drilling industry in the state. The court struck down several provisions of the act as unconstitutional: the use of eminent domain to support companies that transport, sell or store natural gas; the “gag rule” that prevented medical personnel from acquiring information about fracking liquids that might be harming their patients; and a provision that required natural gas drillers to notify public water suppliers of spills—but not private well owners. Outside of cities with municipal water supplies, private wells are extremely common in Pennsylvania. The ruling also prohibits the Public Utility Commission from penalizing municipalities that enact local ordinances that limit drilling.

The importance of the ruling should be a reminder to Pennsylvanians who consider themselves anti-fracking activists to pay attention to judicial elections this year. “The judicial races in 2017 will have a significant impact on Pennsylvania’s environment,” says Josh McNeil, executive director of Conservation Voters of Pennsylvania. “Democrats put a firm lock on the Supreme Court in 2015, but will have the chance to add an additional seat.” More competitive, McNeil says, are Superior Court and Commonwealth Court elections. “The Commonwealth Court,” says McNeil, “handles most state-level cases involving environmental protections, public land, water safety and air quality.” Democrats have the ability to pick up two seats on the court. “Though Republican judges often support conservation issues, an 8-1 Republican majority on the court is not the best outcome for the environment.”

Another 2016 victory was a bill that would have prevented the ability of cities such as Philadelphia to ban the use of plastic bags—essentially a ban on bans. It’s the kind of legislative action that state advocates are worried could be applied to even bigger issues.

PennEnvironment Executive Director David Masur told Grid that the index of bad legislation that could come up this year is too long to list. “My biggest concerns,” he said, “are the state bills that would limit PA environmental regulations to be no stricter than federal regs. That’s bad under President Clinton. It’s catastrophic under President Trump.”

It’s a sentiment echoed by the Sierra Club’s Joanne Kilgour. “We are worried,” said Kilgour, “that we will again see legislation such as last session’s SB 1327 that would have prevented Pennsylvania from passing certain environmental regulations that add protections for human health and the environment beyond the federal floor set by the U.S. Environmental Protection Agency.”

Kilgour also says that the Sierra Club is anticipating funding cuts to the Department of Environmental Protection and the Department of Conservation and Natural Resources. She is also watching for a weakening of the state’s Alternative Energy Portfolio Standard, which requires that by the year 2020–2021, Pennsylvania have a 10 percent alternative energy mix. The percentage may remain, but natural gas may be redefined as an alternative energy source, putting it on the same stage as wind and solar.

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“

I am hopeful, but cautious.

I want everyone to understand that cities, including Philadelphia, have been the bastion of protection for minorities, LGBT people, for immigrants—and we're not walking this back.

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CO PY RIG HT CITY O F P HIL AD E L P HIA. P HOTO BY SAM AN THA MA DERA

The People’s Mayor?

The Kenney administration sets its sights on social impact by alex vuocolo

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t a campaign event in November 2015, then-mayoral-candidate Jim Kenney spoke to a packed room of Latino families and restaurant industry veterans about the importance of welcoming immigrants into the city. He stressed that newcomers were not “illegal immigrants” and condemned xenophobic and racist politics.

The crowd was impressed.

On the sidewalk outside the event, Grid asked the candidate how he would protect vulnerable city residents from pollution in light of proposals to develop the city as an “energy hub” that would move fossil fuels from the western part of the state into the global market. So-called “fenceline” communities that surround Philadelphia’s current fossil fuel industry are predominantly poor people of color.

“Right now, there’s no plan. I can’t comment or criticize a ‘no plan,’ and when there is a plan, we’ll look at it and see what we can do to make it safe,” Kenney said.

For the usually blunt Kenney, the answer was cautious and a reflection of the tangled politics of energy and environmental health in a city desperate for jobs but keenly aware of the risks.

The idea that immigration, the economy and environmental issues overlap is not a new one. Indeed, the environment is increasingly seen as a factor in issues such as public health, the economy and even housing quality.

This concept, sometimes called intersectionality, has informed some of the Kenney administration’s key policy decisions in its first year, which has seen a number of initiatives aimed at tackling multiple social woes at once.

By almost any measure, the administration’s biggest achievement so far has been Rebuild. The $500 million initiative, funded in part by the contentious soda tax, will invest in early education, parks and recreation centers, and the creation of com-

munity schools, which double as hubs for social services. The city will also actively hire minority contractors for the initiatives and various capital projects, according to a recent report from Philadelphia Inquirer.

The Office of Sustainability’s Greenworks plan, a Nutter-era framework for tackling sustainability goals, has also shifted toward an intersectional approach.

Though the office is still working to develop comprehensive citywide goals, the overall approach to sustainability work includes an Equity Index that will use data to identify areas of the city not yet benefiting from investments such as tree cover or access to healthful, local food. The administration will then work with city agencies, nonprofit organizations and community members to design projects targeted specifically at those areas.

A similar awareness of social equity has taken root at the Philadelphia Redevelopment Authority (PRA). Developers of cityowned land must now explain their “social impact” in their requests for proposal.

Their answers will help determine whether the city chooses that developer.

“When I started in this job in April, the idea of using the public sector as a willing partner to promote social impact real estate was something that was at the front of my mind,” said Greg Heller, director of PRA. “And one way that I felt and others in the administration felt was a good way to start doing that was to use social impact as one of the ways we score project proposals.”

Heller explained that he has experienced nothing but encouragement for these kinds of ideas since joining the administration.

“This was not something that took a lot of convincing,” Heller said.

As for the energy hub idea and its connection to immigration, poverty or any social justice matter, the Kenney administration still has not taken a strong stance, partly because plans remain on the drawing board.

“There hasn’t been a significant amount of development as far as the energy hub is concerned,” said Lauren Hitt, communication director for the Mayor’s Office.

There have been some signs, however, that the concept is losing steam. The Philadelphia Regional Port Authority recently suspended bids for the development of a 195-acre section of the Delaware River waterfront. The project, known as Southport, was crucial to plans for an energy hub. Energy hub architect and Philadelphia Energy Solutions CEO Phil Rinaldi, who was one of the bidders on the project, has just announced his retirement.

Meanwhile, the state announced a $300 million capital investment in existing ports, including Packer Avenue Marine Terminal in South Philadelphia and the Tioga Marine Terminal in Port Richmond—funds that were initially planned for Southport. Jeff Theobald, executive director and CEO of the Philadelphia Regional Port Authority, says that a diversity outreach plan will help ensure that contractors and subcontractors include firms owned by women, minorities, veterans and other “traditionally underutilized groups.”

If the plan for an energy hub does move forward, it remains to be seen whether Kenney will stand up for the fenceline communities in Philadelphia with the same resolve that he’s showing to protect immigrants and other vulnerable populations.

Even as President-elect Donald Trump and Sen. Pat Toomey have proposed cutting funding to cities that protect undocumented immigrants, Kenney remains stalwart that Philadelphia will continue to be a “sanctuary city”—one that limits cooperation with federal immigration authorities.

“I am hopeful, but cautious,” Kenney said in a speech in early December. “I want everyone to understand that cities, including Philadelphia, have been the bastion of protection for minorities, LGBT people, for immigrants—and we’re not walking this back.”

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WINTER 2017 When we’re shopping for locally grown produce and free-range eggs, it’s easy to forget about the long hours and hard work that goes into that healthful produce and handsome packaging.

In our winter Food & Farms issue, Grid examines the market forces that affect sustainable farming, reflects on the hard work of growing food in a photo essay by Albert Yee, gives you picks for new farm-to-table eateries and examines the question of whether it’s possible to raise livestock in a regenerative way.

JAN UARY 20 17 G R I DP HI L LY.COM

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The State of Sustainable Agriculture Despite difficulties, Pennsylvania farmers are pressing for better practices by alex jones

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hile the current trendiness of the farm-to-table movement might lead consumers to believe that the businesses that grow our food are booming, that’s not exactly the case.

Just ask Brooks Miller of North Mountain Pastures in Perry County. Miller and his wife, Anna Santini, raise chickens, pigs, cows and lambs on pasture at their 84-acre farm, selling the meat through a community supported agriculture (CSA) model to consumers in Central Pennsylvania and the D.C. area. The farming practices they use—moving pens and paddocks daily to

give the animals access to fresh forage, choosing heritage breeds that take years longer to mature than conventional breeds, feeding the cows and lambs only grass and the pigs and chickens non-GMO grains— make for healthier soils, healthier animals and healthier eaters.

But Miller acknowledges that growing, raising and selling sustainably produced food can be a tough business.

“There are plenty of barriers in the pastured livestock industry,” Miller says. The first step, accessing land for grazing, has a high price tag: The cheapest land in Pennsyl-

vania starts around $5,000 per acre. When land is closer to major markets, it typically costs double or triple that amount.

Then there’s the labor-intensive process of raising animals with sustainable and humane methods, managing the logistics of transporting and processing the animals through a USDA-inspected slaughterhouse, and the challenge of marketing a product to customers—all before a single dollar has come back on that investment.

With challenges like this, it’s no wonder that state and national trends show it’s an aging, shrinking population of people who

Brooks Miller and Anna Santini with their children at the North Mountain Pastures farm

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COURTESY O F L AURA D EUTSCH P HOTOGRA PHY

know how to grow our food: According to the 2012 Agricultural Census, the average age of organic farmers is 47; 77 percent of Pennsylvania farmers overall are over the age of 45, and just over 33 percent are over the age of 65. Three-quarters of farms bring in less than $50,000 in sales per year, and only 48 percent of farm owners reported farming as their primary occupation.

In light of the precarious economic state of farming in Pennsylvania, coupled with the looming threat of a climate that’s changing in unexpected and dramatic ways, the Pennsylvania Association for Sustainable Agriculture (PASA) is doubling down on its mission with the SOIL (Strategic Outreach for Innovation and Leadership) Institute, a program that aims to support the region’s farmers through education and networking.

“What excites me the most about working with the SOIL Institute is exploring the actual concept of sustainability,” says Miller, who serves as vice chair on the PASA board of directors. “I believe farmers working together to decide what factors make their farms sustainable is much more interesting and productive than using the word as a marketing term.”

Cross-pollinating ideas

In 1992, a group of Pennsylvania farmers formed a collective to learn from each other and share sustainable production practices that weren’t being promoted by conventional sources like Cooperative Extension, a support and research service provided by land-grant universities to regional farmers.

The collective came to serve as something of an unofficial extension service,

providing support to farmers who wanted to learn about and implement traditional and innovative practices to grow better vegetables, raise healthier animals, reduce or eliminate inputs such as synthetic fertilizer and harsh pesticides, or increase the profitability of their farms.

That small group grew into PASA, which has been working to address the needs of agricultural producers using sustainable methods for a quarter century. Today, PASA’s membership base—the largest of any state-based sustainable farming organization in the country—is about half farmers.

The other half is made up of constituents such as educators, entrepreneurs, fellow advocacy organizations and consumers who understand that sustainable farming is inextricably linked to the health of our bodies, our environment and our economy.

A few years ago, as PASA staff began to prepare for the organization’s 25th anniversary, they began to think about the reason the organization was founded in the first place: farmer education and support.

“We started understanding that to really build on that success and take things to the next level, we needed to get back to roots and reinvest in our educational programs,” says Franklin Egan, PASA’s director of educational programs. “That’s what the SOIL Institute is about.”

This five-year plan will focus on three areas: networking and learning; research and data collection; and new farmer training. PASA’s goals, and the goals of its members, are strongly tied to the success of these programs that aim to provide farmers and farmers-to-be with the tools and information they need to build sustainable businesses.

It all starts with SOIL

Part of the fabric of the initiative, true to its name, is a focus on healthy soils, which are key for just about any farmer.

Through SOIL, PASA will continue to connect farmers through networking events and workshops, from on-farm potlucks to daylong field day trainings on topics such as the economics of grass-based dairy and growing specialty crops—such as young ginger—in Pennsylvania’s climate.

This will give its membership the opportunity to encounter and implement the

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Franklin Egan, educational director at PASA

newest techniques and build community through sharing knowledge from farmer to farmer. It also includes PASA’s biggest annual event, the Farming for the Future Conference, which brings thousands of members and nonmembers from across the continent to State College. It’s a vibrant gathering that brings urban and rural farmers together—probably the only place you can swap seeds, buy farm equipment, learn how packaging affects cheese marketing, and participate in a roundtable on the challenges unique to romantic relationships between farmers and nonfarmers.

Another SOIL priority is conducting scientific research at the farm level—gathering data on soil health, energy and land use efficiency, carcass yields and business profitability—from participating PASA members’ farms, many of whom are already tracking key information for regulatory or management purposes.

This key information will allow PASA to offer proven tools and techniques that will help its members and the sustainable farming community to better do their jobs: growing healthier soils, healthier crops and livestock, and healthier businesses that will, with luck, be able to withstand economic and climatic turmoil.

Of course, established farms can only get so far on education and data if they’re having trouble figuring out a succession plan for retirement, or if they want to expand their businesses and can’t find skilled employees to fill management roles. A key

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element of the SOIL Initiative aims not just to empower young and beginning farmers but also to strengthen established farm businesses with aging operators—starting with dairy farms.

“It’s something that PASA as a community has really seen [as a significant need],” says Egan. “We’re creating a pathway for highly skilled, highly competent new farmers.”

For example, the 4,000 family dairy farms in Pennsylvania need a better-trained labor pool: Professional managers and other skilled labor can help them maintain and grow their businesses as principal operators age out of farming or set their sights on growing the business.

Pushing plows—and pencils

Training the next generation to grow food and raise livestock—as well as manage the business of a farm—is critical to helping support new and established farmers.

Dairy farmers, who have been hit particularly hard recently by federally mandated milk prices that fall well below the cost of production, are in particular need of support—especially with Pennsylvania producing the fifth most dairy of any state.

PASA members Jonathan and Nina White own and manage Bobolink Dairy & Bakehouse in Milford, New Jersey. They’ve taken on farm interns, who receive training in herd management, cheesemaking and charcuterie, bread baking, and several more of the myriad skills required to

manage the agricultural operation they started in 2002.

Bobolink is the first PASA member farm to implement the official Dairy Grazing Apprenticeship (DGA), starting with its interns beginning in late 2016. The program was created by the Wisconsin-based nonprofit of the same name as the first federally registered and accredited apprenticeship for farm management in the U.S.; DGA is now a PASA partner.

At the core of the DGA program are sustainable practices such as managed grazing.

Also called rotational grazing, it’s a practice in which farmers plant the majority of their acreage with high-quality perennial grasses and other forage crops. Animal paddocks are strategically moved throughout the season to allow the herd access to nutritious grasses while other sections of land are able to rest while the grasses regrow—then the cycle begins again.

It’s a closed-loop system that typically requires no inputs aside from occasional reseeding—just sunlight, rain and cows. The milk produced by grass-fed cows contains higher levels of beneficial nutrients such as omega-3 fatty acids and conjugated linoleic acids, or CLAs, which some evidence shows may possess anticancer properties.

But herd management is just one piece, says Jonathan White. “If we only teach [apprentices], say, about cows, or cheesemaking, or pasture management, or selling, then we'd be turning out well-trained potential employees, not future agricultural entrepreneurs.”

The comprehensive nature of the DGA program appeals to White, who aims for participants in Bobolink’s internship programs to leave the farm with a complete skill set.

Elizabeth Cornwell concluded her Bobolink internship just before the farm implemented the partnership with DGA for apprentice training. Cornwell has worked in dairying for several years, but she was intrigued by Bobolink’s herd management practices and cheesemaking business after reading about the farm in a grazing trade publication.

“Coming with five years’ prior dairy experience, there was still much to learn in my time at Bobolink,” Cornwell said in an email. “We managed cows, but really

we were ‘grass farmers.’ All our decisions had to be based on what was best for our cows but equally important was deciding what was also best for our grass growth.”

While farm apprenticeships are common in many industries, including the small farming community, Egan says that PASA and the DGA program will provide much-needed administrative support for farmers as well as the academic and technical coursework for apprentices to underscore and expand what is learned on-farm.

And a perennial problem that would come up for farmers and the apprentices or interns working on their farms—lack of time and resources to specifically train apprentices in addition to hands-on learning—is addressed through PASA’s and DGA’s administrative support and the academic coursework requirements of the program.

“We did some survey research with these farms last summer, and what we found was pretty familiar to my experience,” said Egan, who has worked on farms in the region as an apprentice. “There’s usually a lot of manual labor and not a lot of [focus] on the other management skills that you need to understand to successfully run a farm.”

And farmers, Egan says, feel the same way—they want to give back, but finding the time to organize and manage that effort on top of an already packed schedule of farm and business duties can be challenging. But for many, it’s worth it.

“

Through training apprentices, Jonathan White said via email, “We can see how we have leveraged our life’s work by passing on our experience to others. Besides, someday we’ll be too old to work this hard, and we’d like there to be others making good stuff for us to enjoy.”

Pushing past the plateau

PASA is in the process of working with existing farms that offer apprenticeships and internships to develop a similar program to the dairy apprenticeship that would offer a more rigorous, federally recognized training for apprentices at diversified vegetable farms—that is, the ones you see at the farmers market with tables piled high with a wide, seasonally changing variety of vegetables.

Egan and PASA are hopeful that the SOIL Institute’s focus on these education-based initiatives can provide a foundation for growing the market share occupied by small producers in the state; they also hope to strengthen and build sustainable farming around the region.

“Sustainable agriculture has seen a period of incredible growth,” says Egan, “but there’s a feeling of a plateau that’s been reached.”

Growth in sales outlets such as farmers markets and CSAs have not kept pace with the number of new farm businesses eager to sell their products this way, and

Sustainable agriculture has seen a period of incredible growth, but there’s a feeling of a plateau that’s been reached.

„

− Franklin Egan,

Pennsylvania Association for Sustainable Agriculture

reaching the larger scale required to access big wholesale customers such as Whole Foods can be challenging or a poor fit for small producers.

The question now, Egan says, is, “How do we take this movement that’s had great success and support and give it a greater market share?”

Along with facilitating effective training for new farmers and managers that benefits established producers and research projects on production processes and soil health, gathering data to improve the financial health of these businesses will help our state’s small and sustainable farms to flourish.

Egan put forth the example of diversified livestock farms that often produce pasture-raised meat and eggs—but do it on a small scale.

“Do [these businesses] make money for the families that run them? What are [the] pain points? How could they be more profitable?” he asks. “Research over time will generate important info that opens up new ideas about how we break through the plateau.”

In the case of North Mountain Pastures, Miller is able to track information throughout the year well enough to get a “good estimate” of the percent yield he can expect per carcass after his livestock are processed.

But better data would give him essential information that would make him a better farmer and make North Mountain Pastures a healthier business.

“In order to get a better idea of our final meat yield, I have to do a significant amount of work when cases of meat are returned to the farm, and they don’t always return together as one carcass,” Miller says.

“I would have to rely on my processor to give me information on final meat yield from different animals, which they generally won’t do.”

Improving and streamlining this data-gathering process, ideally with cooperation from the processor, would make it easier for him to make decisions on the farm that could improve profitability and streamline operations.

“All farmers know that every animal is different,” Miller says. “I would love to have [yield] information by breed, bloodline, feed, etc., in order to make better decisions on the farm.”

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The Hands That Feed Us A photo tribute to the region’s farmworkers Photos by albert yee

Cuts, bruises and calluses. Hangnails and wrinkled knuckles.

It’s difficult work to bring beautiful food to market, and this winter we honor the hardworking hands that provide our bounty.

Loic Le Guen, Blooming Glen Farm, black radish

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Top: Dana Cohen, Queens Farm, tatsoi; Bottom: Landon Jefferies, Root Mass Farm, carrots

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Dave Garretson, Beechwood Orchards, cauliflower

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Barry and Carol Savoie, Savoie Organic Farm, radishes

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Emma Dosch, Weavers Way, watermelon radish and pink radish

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Top: Stephanie Ziegler, Blooming Glen Farm, radicchio; Bottom: Ben Wenk, Three Springs Fruit Farm, apples

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Ruth Ngumi and Ted Kiefer, Hollyberry Farm, holly berry

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Aislinn Jefferies, Root Mass Farm, rosemary

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Ed Yin, Queens Farm, yellow oyster mushroom

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Regional Recipes

Four new farm-to-table eateries, from bakeries to pizza joints by emily kovach

Savona Tucked into a historic building in Gulph Mills, Pennsylvania, this creative Italian restaurant incorporates products from local farmers in their extensive menu of seafood crudo, pizzas, pastas, salads and grillfired proteins. True Leaf Microgreens, 1732 Meats and Irwin Mushrooms are among the kitchen’s squad of local purveyors. The bar also represents regional distilleries with selections from Boardroom Spirits and Brandywine Branch Distillers in many of the cocktails. Savona also boasts the largest wine cellar in the state, including locally made wines from Galen Glen Winery, Penns Woods Winery, and Pinnacle Ridge.

100 Old Gulph Road, Gulph Mills, Pa.

Cake Life Bake Shop Baking aces Nima Etemadi and Lily Fischer recently moved their operation from Globe Dye Works to Fishtown’s bustling Frankford Avenue. In addition to creating custom special-occasion cakes, Cake Life Bake Shop is also a BYOB café for the neighborhood, offering all sorts of pastries, cakes by the slice, coffee and ready-made cakes to-go. In addition to classics like vanilla and German chocolate, the shop will stock a rotating selection of seasonal cake flavors such as the wintry Campfire Cocoa Cake, a chocolate cake with Swiss Miss whipped cream, chocolate ganache and housemade marshmallows. The duo buys produce and honey, honeycomb and bee pollen from nearby Riverwards Produce for use in some of their confection creations.

1306 Frankford Ave.

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B OTTO M P HOTO COURTESY O F E M ILY W RE N PHOTO

Lou Bird’s A newcomer to the Graduate Hospital neighborhood, Chef Natalie Maronski has developed a seasonal menu enhanced with local products. Heavy cream for housemade butter comes from Ronnybrook Farm Dairy, and the buttermilk left over from the process gets whipped with horseradish and served with roasted potato and duck confit pierogi.

It’s also used as the base for a buttermilk tart for dessert with tarragon, grapefruit and poppy seed. Micro greens are sourced from Blue Moon Acres, and local foragers on retainer “hunt” around Philadelphia and Wilmington, Delaware, for maitakes and other wild mushrooms.

500 S. 20th St.

Biga This relative newcomer to Bryn Mawr, Pennsylvania, boasts a nicely curated menu of on-trend Neapolitan-style pizzas cooked in a wood-fired oven. Interesting salads and veggie sides such as buttermilk fried cauliflower sit alongside various pastas and heritage breed meat. The chef sources locally when possible: Birchrun Hills Farm blue cheese tops their baked gnocchi, Broad Wing Farm’s winter squash is part of the slow roasted pork dish, and Lancaster Farm Fresh apples are folded into a tasty dessert crostata. Other farm fresh ingredients top many of their pizzas, as well. Biga is taking their beverage program seriously as well.

You’ll find a wide selection of well-organized craft beers on a list that even beer newbies will find helpful. Local breweries are definitely in the mix on the taps, in bottles and via growlers to-go. Tuesday nights, your glass growler is free with a fill up.

810 Glenbrook Ave., Bryn Mawr, Pa.

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OPINION

Farm Facts

Raising livestock for food can be a regenerative enterprise by bryan mayer

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vegan, a vegetarian and an omnivore walked into a bar… and… nothing happened—except maybe they enjoyed a cider together. At least that’s the way it should be. All of us want clean water, healthy food and a thriving ecosystem in which those things can exist.

I believe that consuming meat can be part of that thriving ecosystem, if we ditch our (inhumane, fossil-fuel-consuming, soil-contaminating, water-polluting... I could go on and on) industrial system for a restorative and regenerative pasture-based system.

Condemning the raising and consumption of all livestock is akin to condemning the entire energy industry for polluting. We know that there are forms of energy production that are better than others. Raising livestock (which is a form of energy production) can be regenerative and restorative, as well.

Water and greenhouse gases (GHG) are usually what opponents set their sights on, so let’s start with the gases.

Properly managed pastures can remove excess amounts of these compounds from the atmosphere. Studies from both Texas A&M University and South Dakota State University show how this practice can result in a net-neutral and in some cases a negative GHG footprint, essentially acting as a form of carbon sequestration and methane oxidation.

Water usage is a common criticism leveled at meat producers. I’m sure you’ve

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heard comparisons about how much water it takes to produce a pound of meat to a pound of vegetable matter. Unfortunately what’s missing from this argument is that there are different ways of measuring water.

Most studies focus on “blue water,” water in freshwater lakes, rivers and aquifers.

However, 65 percent of water that falls as rain becomes “green water,” or water that is stored in the soil.

Judith Schwartz, in her book “Cows Save the Planet,” shows how animals raised on pasture are uniquely able to benefit from green water, reducing and possibly eliminating the need for blue water usage. In addition, their presence on the land ensures healthy soil that is able to capture this water: Livestock and soil exist in a symbiotic relationship.

But I think one of the most important—and overlooked—facts about meat production is that not all land is suitable for crop production. Some land, especially in arid or mountainous areas, is only usable as pasture, where cattle and other herbivores do not have to compete with vegetables for space.

But our industrial farming system is well entrenched, and transforming the way we raise and slaughter animals is a big task. So how do we get there?

Civil Eats asked this past October, “Can craft butcher shops help transform the meat industry?” Well, the answer is, we

already have. Whether you’re a millennial, Gen Xer or boomer you’re shopping more at local butcher shops/specialty markets and farmers markets for domestically raised, pasture-raised meat that’s antibiotic free.

All of us are also eating a larger variety of meat—including more lamb, pork and goat—which helps to break up our monoculture-based system; our entire food system works best when we have a diverse diet, both animal and vegetable.

Even better is that we’re creating a sustainable system because we’re purchasing more value-added products from these shops. Value-added products such as bacon, deli meats, stock, etc., are a whole animal butcher shop’s key to success, and nothing can replace the local butcher shop in a community when it comes to giving customers good information about how to cook unfamiliar cuts. Your local butcher shop is a proxy for the farmer.

But our work is far from over. We’ll have to continue to address the issues of affordability, accessibility and approachability.

These are complex issues, but if we continue to look at the facts and make better decisions, we’ll get there.

Bryan Mayer is director of butchery education at Fleishers Craft Butchery in New York. He currently resides in Philadelphia.

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At one point in time, not so long ago, artisanal food products were only obtainable from stands at the farmers market or on the shelves of the most niche little shops. While those are still fine places to shop for handmade, small-batch goods, craft foods have spread far and wide across Philadelphia and the surrounding region (here’s looking at you, Whole Foods). And we’re not just talking precious chocolate bonbons or tiny glass bottles of raw milk—nearly every kind of culinary staple, from flour to soy sauce, can be found locally made by actual people, not faraway factories. This evolving model of grocery shopping doesn’t just disrupt the industrial food system; it brings a whole new level of quality to your kitchen.

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SHOP L OCAL

The Condiment Cupboard

These six sundries should be in everyone’s house Deep winter cooking got you down? Rev up root veggies, embolden braises and spark casserole creativity with these locally made condiments. A splash, dash or drizzle is all you’ll need to perk up your culinary creations.

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SH OP L OCAL 1. Keep Well Vinegar

2. The Bacon Jams

3. Sundry Mornings Hot Sauces

York, Pa.

West Chester, Pa.

Philadelphia

This newer operation uses ingredients sourced directly from farmers to push the vinegar envelope with interesting flavors such as white turmeric, blueberry, wildflower honey and sorghum molasses. They also dabble in other fermented condiments, such as soy sauce and miso.

Is everything actually better with bacon? Here’s an easy way to find out: Spread a spoonful of these porky preserves on anything your heart desires.

The Bacon Jams company offers foodies three savory flavors: all original, black pepper, and red chili and garlic.

Miranda Watson is a one-woman operation, hand crafting what she calls “hot and not-so-hot-sauces.” Made with locally sourced ingredients, her sauces come in a few vibrant flavors: Splash of Purple, Peach Sugar Rush, Cherry Time Bomb and the super-spicy Revenge of J’s Ghost.

4. Le Bon Magot Condiments

5. St. Lucifer Table Spice #11

6. We Bee Brothers Raw Honey

Lawrenceville, N.J.

Royersford, Pa.

Philadelphia

For globally influenced flavor pairings you’re unlikely to find elsewhere, explore this small company’s beautiful jarred condiments, including brinjal caponata, tomato and white sultana chutney, white pumpkin and almond murabba (a sweet and sour relish originating in Western India).

The owners of this spice-obsessed company went through many rounds of recipe testing to perfect this addictive dried mixture of garlic, salt, paprika, vinegar and habañero peppers. A few sprinkles of the fiery blend will send grilled meats, soups and popcorn into the stratosphere.

Brothers Joel and Jeff Eckel harvest gorgeous golden honey straight from local hives in spring and fall. Their sweet wares can be found at Weavers Way Co-op in West Philadelphia and seasonally at the Wyck House farmer’s market in Germantown.

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SHOP L OCAL

Picks for the Pantry Everyday staples made close to home

When it comes to heirloom produce or dairy, we’re often happy to spend an extra dollar or two for a huge jump in quality. The same principle applies to basic ingredients. Spring for something local and small batch versus mass produced, and marvel at the difference it makes in even the simplest dishes.

Vera Pasta

Castle Valley Mill Flour and Grains

First Field Strained or Crushed Tomatoes

Extrusion with bronze dies, the traditional method for making pasta where it’s pressed through small holes, creates toothsome, coarse-textured pasta that can stand up to even the sauciest sauce.

Doylestown, Pa.

Kingston, N.J.

Locally grown wheat, spelt, emmer, grits and cornmeal are ground on rebuilt antique stone milling machines for the freshest flavor and optimal nutrition.

These non-GMO canned and bottled tomatoes are sourced directly with New Jersey farmers, creating a significant value-add to bumper crops.

Crisp & Co. Pickles

Susquehanna Mills Oils

Spruce Hill Preserves

Hockessin, Del.

Montoursville, Pa.

Philadelphia

Founded by an ex-scientist and a gardening enthusiast, these are some of the tastiest, crunchiest pickled cukes, beets, beans and mushrooms out there.

This biodynamic farming operation produces organic, non-GMO cooking oils from sunflower, canola and hemp crops. Pressing at low temperatures yields high quality oils that retain naturally occurring antioxidants.

Molly Haendler is the chef behind this small-batch canning operation, focusing on creative seasonal flavors such as spicy carrot jam and mulled wine jelly.

West Chester, Pa.

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FO OD S ECTION

Winter Meal

Heaven

These three recipes are going to be your new comfort food When the January chill has finally settled in, cooking warm meals in a cozy kitchen keeps your belly full and your soul satisfied. Try out these recipes for cassoulet, soup and stew, and you might just find a new favorite to simmer on the stove while you watch the snow come down.

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Slow-Cooked Beans and Beer Soul-satisfying cassoulet pairs perfectly with local brews by brian ricci

W

inter brings an excess of darkness and chills. It invites us to stay indoors and gather to share a meal. You might want to read a book for a while and catch a nap— either way: Before you do, read this, go shopping and start your cassoulet.

Ultimately, this can be used as a wonderful centerpiece for a dinner party, and the work is all done in advance. The overlapping scents and aromas of roasting meats, garlic and beans will welcome your guests. Sample your cassoulet as it cooks, and in between, sit back on your favorite chair and finish that book. Don’t forget to have a beer while you’re at it. You can go outside tomorrow.

What’s cassoulet?

Cassoulet is a dish of braised beans and pork that originated in the Languedoc region of the South of France. Traditionally, navy beans were used, along with pork rinds and sausages. Others protest and insist cassoulet must consist of beans, bacon, lard and pulled goose meat: Therein lies an age-old dispute.

Ultimately, the divergence can be tied specifically to what grows locally and can benefit from the slow-cooking process.

Regions in France claim superiority in regard to cassoulet, much in the same way Philadelphians may feel about a particular cheesesteak. It may seem a negative; however, since there is no empirical right way to make cassoulet, then, for us, there can be no wrong notes.

The beans and beer Again, the key is using what we can get locally, using the same logic as the folks who cultivated this dish in France. Let’s examine our main component: the bean.

Traditionally, that’s the navy bean, a medium-sized white bean that we can find in any grocery store—dry or canned. It’s great and versatile, but I urge you to seek out less common varieties of bean. Dry runner beans are my favorite for this application; I can find varieties like scarlet, polestar and painted lady. I rely on William Woys Weaver’s Roughwood Seed Collection in Wayne, Pennsylvania, for a wide variety of dry beans. He’s a noted food historian,

The meat I recommend using garlic sausages, duck thighs and bacon ends for your cassoulet.

The combination will impart a great variety of flavor and texture to the dish. Reading Terminal Market is an excellent jumping off point for a dish like this. Try out La Divisa, which can provide exceptional, humanely raised meats, charcuterie and service; the shop is about to have a meat counter at the Fair Food Farmstand, which can help with rounding out much of the rest of your shopping list. Alternatively, consider Green Aisle Grocery (locations in East Passyunk, Graduate Hospital and Fishtown), which carries loads of local products.

Brian Ricci is a chef living and working in Philadelphia.

ingredients

directions

Serves 6 to 8

1. Soak the dry beans overnight in water. Drain and place them

To make the beans:

in a pot with the bacon end, the onion, carrot, garlic and herb bundle. Cover with water. Simmer until the beans are tender but not splitting. At the end, add the garlic sausages to stiffen them gently. You can do this stovetop or in the oven at about 350 F. Drain the beans and reserve them and the liquid, bacon and sausages for later. Once it’s off the heat, add salt and pepper.

2. In a large sauté pan, gently cook the diced onion until it’s melted, add the pork and duck and raise the heat to brown the meats while being careful not to burn them. Pour off excess fat, add the tomato paste and set the heat to low. Add the beer, and season with salt and pepper. Continue cooking until half the beer is absorbed.

3. In a large braising dish, place the reserved bacon, then half of the beans, followed by the pork and duck mixture—spread this thoroughly. Next, add the sausages, followed by the rest of the beans, the second herb bundle and about a pint of the bean liquid. Top this with a 1/2-inch layer of breadcrumbs and dot with the duck or pork fat. Place into a 320 F oven for about 1½ hours. The breadcrumbs will form a great crust, which should be broken with a spoon while it cooks. Top the cassoulet with more breadcrumbs each time.

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1 pound dry runner beans 1 good piece of bacon end 1 large onion, peeled and sliced into halves 1 carrot, cut into large pieces 4 cloves of garlic A handful of fresh herbs—thyme, bay, rosemary, parsley—use what you like, and make sure to tie them in a bundle to keep track of their whereabouts 1 to 2 pounds of garlic sausages, sliced in 1-inch pieces

To make the cassoulet:

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author and gardener whose knowledge in this area is unparalleled. All beans will require an overnight soak or a “quick soak” before we can use them in the recipe. This recipe will also use beer, and I’d suggest a local saison or pale ale.

1 pound of pork shoulder, boneless, diced 2 pounds of confit duck thighs, pulled from the bone in small chunks 3 onions, medium diced 3 tablespoons of tomato paste 12 ounces of beer, saison or pale ale recommended 1/2 pound duck or pork fat More herbs, bundled White breadcrumbs to form a crust

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FOOD

Pair It With Beer

1.

Yards Philadelphia Pale Ale. Crisp and citrusy. America’s greatest pale ale.

2.

St. Benjamin’s Liaison Saison.

An approachable, dry saison that offers peppercorn and lavender notes.

3.

Draai Laag’s R2 Koelschip.

Local, wild yeast creates sour notes for this Belgian-style farmhouse ale.

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FOOD

Spud Life Straight out of Grandma’s recipe card, a potato soup with no rival by peggy paul casella

A

s soon as my sister and I were big enough to wield snow shovels, my mother would pawn us off to help clear the steep driveway outside Grandma and Grandpa’s house in Huntingdon Valley. Our reward? One whole quarter each from Grandpa (50 cents if we did a really good job) and steamy bowls of Grandma’s potato soup, ladled right from the stove. While we ate, clutching the bowls in both hands to thaw our frozen fingers, Grandma would ask about school and Grandpa would

quiz us on American history or play one of his favorite big band albums on their giant record player.

In all the years since then, as I entered adulthood and eventually became a cookbook editor and food writer, I have yet to find a potato soup recipe that rivals my grandma’s in flavor or comfort. The ingredients are simple but a bit specific—Grandma notes on her handwritten recipe card that the milk should be bottled and the parsley should be curly (not flat-leaf ).

ingredients

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2½ cups water 2 cups peeled and finely diced russet potatoes 2 small yellow onions, finely diced 2 outside stalks of celery, including leaves, diced 4 tablespoons unsalted butter 3½ tablespoons all-purpose flour 1¾ teaspoons salt 1/8 teaspoon black pepper 2 cups whole milk (preferably grass-fed) 1 tablespoon minced, fresh, curly parsley

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Basically, since you’ll notice every flavor in this soup, from the potato-onion-celery base to the butter and milk “broth” and parsley garnish, you should spring for the good stuff, sourced from local farms and dairies.

Enjoy this soup on a cold winter day while listening to your coziest playlist—no manual labor required.

Peggy Paul Casella is a cookbook editor, writer, urban vegetable gardener and the author of the blog Thursday Night Pizza.

directions 1. Bring the water to a boil in a medium pot. Add the potatoes,

onions and celery, cover the pot and cook until the vegetables are very tender. When the vegetables are done cooking, after about 10 to 20 minutes, pour them through a fine-mesh sieve into a large bowl, liquid and all. Use a wooden spoon or spatula to smash the vegetables through the sieve. You should have 3 cups of purée.

2. Meanwhile, melt the butter in a large double boiler over medium heat. Add the flour, stir until smooth, and then add the salt, black pepper and milk. Cook, stirring constantly, until the mixture is smooth and thickened, 5 to 7 minutes.

3. Stir the potato purée into the milk mixture, add the parsley and cook just until heated through. Serve immediately.

FOOD

Savory Winter Stew Butternut squash and red lentils star in this one-pot wonder by anna herman

S

ome version of this soup is always on my stove during open house gatherings in fall and winter. Although the recipe is somewhat vague on quantities, almost any combination of vegetables works. The key to a good soup—or any other dish—is the quality of the ingredients. Use whatever you have left from your garden, farmers market or co-op for the best results. Organic olive oil and coconut milk are also recommended. It is good smooth as a soup, or more chunky as a stew with rice or bulgur pilaf. Don’t forget to freeze some for those February nights when you don’t feel like cooking!

Anna Herman is a garden educator who raises chickens, ducks, bees, fruits and veggies in her Mount Airy backyard.

ingredients

directions

Serves 8-10

1. Heat olive oil in a large soup pot. Add onions and garlic and

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sauté until the onions are soft and just browning. Add spices and cook another few minutes, stirring often.

2. Add all the chopped vegetables, water or stock and lentils.

Stir well and bring to a boil. Simmer gently till the vegetables are soft and lentils have become paste.

3. Add the tomatoes and coconut milk and continue cooking another half-hour. Season well with salt and black pepper.

Adjust other seasonings to your taste.

4. Partially or fully purée as you like with an immersion blender or—carefully—in a stand blender.

5. Stir in or garnish with chopped cilantro, browned butter and/or thick yogurt (full-fat, Greek style is especially good) seasoned with toasted chopped pecans, minced garlic, salt and pepper.

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3 tablespoons olive oil 1 to 3 teaspoons cumin seeds, or ground cumin 1/2 to 1 teaspoon ground coriander 1/2 to 1 teaspoon ground hot peppers or flakes 1/4 to 1/2 teaspoon fennel seed 4 tablespoons grated fresh ginger (or 1/2-inch piece of ginger, minced fine) 2 onions, minced 3 to 5 cloves of garlic, peeled and minced 1 to 2 carrots, tops removed, chopped fine 1 to 2 sticks of celery, chopped fine 1 butternut squash (or other hard winter squash), peeled, seeded and cubed 1 to 2 cups cleaned and cubed assorted other root vegetables, such as celeriac, parsnip, turnip, potato, etc.

2 cups red lentils 8 to 10 cups water or vegetable stock 1 28-ounce can chopped or crushed tomatoes 1 to 2 cans coconut milk Optional garnishes

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EVENT S

Rexie of the Dinosaurs Unearthed exhibition at The Academy of Natural Sciences is prepared for winter weather

january

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New Year’s Day at the Academy of Natural Sciences The academy will be open on New Year’s Day with naturalist presentations, a stroll through the butterfly exhibit and a chance to catch the animatronic dinosaurs of Dinosaurs Unearthed before the exhibit closes after Jan. 16. ansp.org WHEN: 10 a.m. to 5 p.m. COST: $13.95 and up WHERE: The Academy of Natural Sciences of Drexel University, 1900 Benjamin Franklin Parkway

Let It Glow Explore the effects of shadow, light and contrast in art and create a light-filled masterpiece. philamuseum.org WHEN: 10 a.m. to 3 p.m. COST: Pay what you wish WHERE: Philadelphia Museum of Art, 2600 Benjamin Franklin Parkway

January 6 Art After 5: Eva Cortés

January 7 Winter Bird Census Winter is a great time for bird watching.

They need to be active and feeding to stay warm, and they become easier to observe along the trails when the leaves are off the trees. Warm drinks and snacks provided. schuylkillcenter.org WHEN: 8 to 11:30 a.m. COST: Free WHERE: Schuylkill Center, 8480 Hagy’s Mill Road

Gallery Talk with Textile Scholar Linda Eaton The Fabric Workshop and Museum welcomes Linda Eaton, senior curator of textiles at Winterthur Museum. Eaton will present a theoretical and historical perspective on the rarely seen objects in Ann Hamilton’s exhibition “habitus.” The artist’s selection of historical objects dates back to the 18th century and includes literary commonplace books, blankets, textile sample books, dolls and needlework portfolios. fabricworkshopandmuseum.org WHEN: 2 to 3 p.m. COST: Free WHERE: The Fabric Workshop and Museum, 1214 Arch St., 8th Floor

This Honduran-born composer and vocalist will p ​ erform jazz standards and spirited originals. philamuseum.org

GayBINGO: Follow the Yellow Brick Road

WHEN: 5 to 8:45 p.m.. COST: Free after admission WHERE: Philadelphia Museum of Art, 2600 Benjamin Franklin Parkway

GayBINGO raises funds for HIV/AIDS services in the Greater Philadelphia Region.

This event is open to anyone who enjoys

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campy humor, and cash prizes will be awarded. aidsfundphilly.org WHEN: 7 to 10 p.m. COST: Balcony $25; floor seats $30 WHERE: The Gershman Y, 401 S. Broad St.

January 7 & 8 Night in the Museum: Dinosaurs Unearthed After Dark See the special exhibit Dinosaurs Unearthed on a flashlight tour, then roll out your sleeping bag under the dinosaurs and get some shut-eye before breakfast. ansp.org WHEN: 7:30 p.m. to 9 a.m. COST: $50 for members, $55 for nonmembers, $80 for VIP WHERE: The Academy of Natural Sciences of Drexel University, 1900 Benjamin Franklin Parkway

January 8 Destination Ancient Guatemala: Ancient Maya Tattoos Take inspiration from the Mexico and Central America gallery and etch your own tattoo. Discover all the ways the ancient Maya adorned themselves on a “look and learn” through the gallery. penn.museum WHEN: 1 to 4 p.m. COST: Free with admission WHERE: Penn Museum, 3260 South St.

EVENT S Connecting the Drops with Tri-County Sustainability Alliance Do you have municipal water or a private well? Do you know where your drinking water comes from? Is it safe? The Tri-County Sustainability Alliance presents local experts to answer these questions and discuss drinking water. Registration required.

January 10

Unbook Club at the Fumo Family Branch Library

DC4V: Drum Circles for Veterans

Discuss a book you’ve read and explain to others why you liked it or didn’t like it.

Light refreshments served. freelibrary.org

tcsahub.org

The second Tuesday of every month, jam out with fellow veterans during a therapeutic community drum circle. Feel free to bring percussion instruments.

WHEN: 2 to 4 p.m. COST: Free WHERE: Camden County Regional Emergency Training Facility, 420 Woodbury Turnersville Road, Blackwood, N.J.

WHEN: 6 to 8 p.m. COST: Free for veterans and active duty WHERE: Malelani Cafe, 6734 Germantown Ave.

See Facebook group for details.

Cheltenham Center for the Arts Members’ Show Opening

Horticultural Society of South Jersey Yard Sale Auction

Members have a chance to submit a piece of their art of any medium to be displayed at Cheltenham Center for the Arts, where a jury will award prizes. cheltenhamarts.org

Shop or donate new or gently used items.

Gardening items are always wanted but not mandatory. Call Gwenne Baile at 856816-8108 for more information. HSSJ.org

WHEN: 3 to 5 p.m. COST: Free for members WHERE: Cheltenham Center for the Arts, 433 Ashbourne Road, Cheltenham, Pa.

WHEN: 7 to 9 p.m. COST: Free WHERE: Carmen Tilelli Community Center, 820 Mercer St., Cherry Hill, N.J.

January 9, 16, 23 & 30

January 11

Adult Bike Repair Class

Homeschool Days: Celebrating the Chinese New Year

Neighborhood Bike Works offers this class— meeting once a week on Mondays for four sessions—on how to repair and maintain your bike. All proceeds support Neighborhood Bike Works’ youth programming.

Registration required. neighborhoodbikeworks.org WHEN: 6:30 to 9 p.m. COST: $80 WHERE: Neighborhood Bike Works, 3939 Lancaster Ave.

WHEN: 2 to 3 p.m.. COST: Free WHERE: Fumo Family Branch of the Philadelphia Free Library, 2437 S. Broad St.

January 12 Planning Together, Growing Together Celebration The City Planning Commission and PlanPhilly will celebrate progress made on Philadelphia2035 and 13 adopted district plans. Mayor Jim Kenney and others will speak on the theme of parks and equity, as well as recognize the graduates and volunteer instructors from Citizens Planning Institute’s spring and fall courses. phila.gov WHEN: 5:30 to 8 p.m. COST: Free WHERE: WHYY Media Commons, 150 6th St.

Seed Swap and Open House

Discover more about Chinese culture, both ancient and modern, during this event for homeschool and cyber school students.

Learn about Chinese New Year holiday traditions and the zodiac calendar during programs led by international students and scholars. There will be a guided tour and a chance to explore the museum’s collection of artifacts from ancient China. penn.museum

Bring your own seeds and envelopes to join the South Jersey Seed Circle Library for an evening of seed swapping. There will be some seeds and envelopes provided for those without seeds to share. gmofreenj.com WHEN: 7 to 8 p.m. COST: Free WHERE: Collingswood Library, 771 Haddon Ave., Collingswood, N.J.

WHEN: 10 a.m. to 1 p.m. COST: $12; free for one adult per family and for children under 3 WHERE: Penn Museum, 3260 South St.

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EVENT S

Penn Museum’s Chinese New Year celebration will be held this year on Jan. 11; pictured here, last year’s celebration for the Year of the Horse.

January 13

January 14–16

January 17

Code and Poetry Jam

Dinosaurs Unearthed Closing Weekend

Getting My Idea to Fly

Join Hacktory members in making poems using a few simple tools to parse text and sentences. Staffers will provide some pointers and prompts. thehacktory.org WHEN: 8 to 10 p.m. COST: $10 WHERE: Department of Making and Doing, 3711 Market St.

January 14 Media 2nd Saturday Arts Stroll More than 30 shops, galleries and cafés in Media stay open late to host live music and display the work of local artists. Visitors can contact the Media Arts Council for a map to help navigate participating locations. mediaartscouncil.org WHEN: 6 to 9 p.m. COST: Free WHERE: On and around State Street in Media, Pa.

The Academy of Natural Sciences’ Dinosaurs Unearthed exhibit closes with a weekend of activities and live animal presentations. Hear from dinosaur experts, touch real fossils, make crafts and take a selfie with Eddie, the T. rex mascot. ansp.org WHEN: 10 a.m. to 5 p.m. COST: $18.95 and up WHERE: The Academy of Natural Sciences of Drexel University, 1900 Benjamin Franklin Parkway

January 16 Martin Luther King Jr. Day of Service In honor of Martin Luther King Jr.’s lifelong dedication to justice, equality and service for the greater good, the National Constitution Center will join the Global Citizen’s Greater Philadelphia Martin Luther King Jr. Day of Service for a commemoration. constitutioncenter.org WHEN: 9:30 a.m. to 5 p.m. COST: $5 WHERE: National Constitution Center, 525 Arch St.

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Entrepreneur Works presents a free workshop about what it takes to start a new business. Questions that will be addressed during this workshop include: Is my idea feasible? What kind of business is right for me? Where do I start? entrepreneurworks.ticketleap.com WHEN: 6:30 to 8:30 p.m.

COST: Free WHERE: Entrepreneur Works, 111 S. Independence Mall East, Suite 870

January 18 Interactive Chef Demonstration: Whiskeys Around the World These 90-minute classes from Starr Catering Group offer first-hand tutorials for beginners and aficionados. Hearty stews accompany whiskeys from Scotland, Ireland, Japan and the U.S. philamuseum.org WHEN: 6 to 7:30 p.m.

COST: $50 members; $55 nonmembers WHERE: Philadelphia Museum of Art, 2600 Benjamin Franklin Parkway

EVENT S

Get tips on seed starting at Primex Garden Center on Jan. 21

January 19

January 20–February 12

Seed to Sovereignty

InterAct Theatre Company: ‘Marcus/Emma’

Gardeners, foodies, crafters and herb enthusiasts are invited to help GMO Free NJ plan Seed to Sovereignty projects. gmofreenj.com WHEN: 7 to 8 p.m. COST: Free WHERE: Collingswood Library, 771 Haddon Ave., Collingswood, N.J.

January 20 Burlesque & Punk Against Trump The Up Up Ups, Kin Kimono, and Bare and the Bold Burlesque will entertain during this Inauguration Day event, which features a raffle benefiting Planned Parenthood.

Ages 21 and up. riot-nerd.com WHEN: 7 p.m. COST: $8 in advance; $10 at the door WHERE: The Barbary, 951 Frankford Ave.

Inauguration Day The National Constitution Center hosts educational programs highlighting momentous presidential inaugurations throughout American history. constitutioncenter.org

Jewish anarchist Emma Goldman and Jamaican-born civil rights activist Marcus Garvey are mashed together to spin their legacies in the desperate hope of regaining prominence in an increasingly inequitable society. Local playwright Mary Tuomanen asks, “Where are our inspirational radicals when we need them most?” interacttheatre.org WHEN: Tuesdays and Wednesdays at 7 p.m.; Thursdays– Saturdays at 8 p.m.; Sundays at 2 p.m. COST: $15 to $39 WHERE: InterAct Theatre Company, 302 S. Hicks St.

January 21 World Culture Days: Chinese New Year Celebration Celebrate the Year of the Rooster and learn more about how the Lunar New Year is celebrated throughout Asia during this daylong extravaganza in Penn Museum’s international galleries. There will be traditional music and dance, tai chi and tangram

workshops, a Shaolin-style kung fu demonstration, gallery tours, storytelling, crafts and more. penn.museum WHEN: 11 a.m. to 4 p.m. COST: Free with admission WHERE: Penn Museum, 3260 South St.

Giants of the Forest The largest tree in the Schuylkill Center’s forest is a silver maple—more than 100 years old and 12 feet in diameter. Learn how to identify these trees based on their winter characteristics, such as shape and bark pattern. Attendees will hear about the history of the land and how human use has influenced the forest. schuylkillcenter.org WHEN: 1 to 2:30 p.m. COST: $5 WHERE: Schuylkill Center for Environmental Education, 8480 Hagy’s Mill Road

Seed Starting 101 Learn how to start your garden from seed.

Primex Garden’s propagation expert will discuss seed selection, planning and timing, along with steps for growing healthy vegetable and flower seedlings. Registration is required. primexgardencenter.com WHEN: 2 to 3 p.m. COST: $10 WHERE: Primex Garden Center, 435 W. Glenside Ave., Glenside, Pa.

WHEN: 9:30 a.m. to 5 p.m. COST: $8 to $15 WHERE: The National Constitution Center, 525 Arch St.

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EVENT S

Owls ready to return to the wild after care at the Schuylkill Center for Environmental Education’s wildlife clinic. The next Owl Prowl at the center is Feb. 11.

January 21 & 28 Tree Tenders Winter Series Become a Pennsylvania Horticultural Society tree tender and help plant and care for trees. Training covers tree biology, identification, planting, proper care and working within your community. This is a two-part course. phsonline.org WHEN: 8:30 a.m. to 1:30 p.m. COST: $25 WHERE: Pennsylvania Horticultural Society, 100 N. 20th St.

January 22 GMOs: The Science, the Hope and the Real World Andrew Binns, biology professor at the University of Pennsylvania, will speak about the scientific processes that enable the modification of plant genomes, with the general goal of developing plant varieties or cultivars that—for example—would be resistant to disease, produce a better product or have desired horticultural characteristics. morrisarboretum.org WHEN: 2 to 3 p.m. COST: Members $15; nonmembers $20 WHERE: Morris Arboretum of the University of Pennsylvania, 100 E. Northwestern Ave.

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Local Food for Thought 3 Learn about community-supported agriculture (CSA) and speak to representatives from local food groups. Julie Pierre from Our Yards Farm CSA will speak about organic vegetable gardens.

center’s new nature-immersion classroom, where children spend their entire session outdoors. schuylkillcenter.org WHEN: 6:30 to 7:30 p.m. COST: Free WHERE: Schuylkill Center for Environmental Education, 8480 Hagy’s Mill Road

sustainablecherryhill.org WHEN: 2 to 4 p.m. COST: Free WHERE: Cherry Hill Library, 1100 Kings Highway North, Cherry Hill, N.J.

Hand Crafted Afternoon Tea Warm up with a tea tasting hosted by the Random Tea Room. Enjoy light fare and sip on a variety of teas from around the world served in handmade mugs by exhibiting artist Roberta Massuch. Ticket price includes one of Massuch’s mugs to take home. theclaystudio.org WHEN: 1 to 3 p.m. COST: Members $30; nonmembers $35 WHERE: The Clay Studio, 137–139 N. 2nd St.

January 26 Winter Celebration at Kelly Writers House Every January, the Writers House Planning Committee celebrates winter’s comforts, inspired by Wallace Stevens’ poem “The Snow Man.” Attendees gather around a fire in the parlor, simmer big pots of soup and stew, and share their favorite winter-themed readings. writing.upenn.edu WHEN: 5 to 6 p.m COST: Free WHERE: University of Pennsylvania, Kelly Writers House, 3805 Locust Walk

January 25 Nature Preschool Open House Learn about the Schuylkill Center Nature Preschool curriculum, philosophy and values. Meet the teachers, tour the classrooms and engage in conversations about the

January 28 Wings on the Waterfront Natural Lands Trust staffer Debbie Beer guides an informational morning of birds,

boats and bridges along the waterfront in South Philadelphia. The tour begins at the Philadelphia Navy Yard, then participants will caravan north to Pier 68 on Columbus Boulevard to walk the riverside trail in search of sparrows, ducks, raptors and other animals. natlands.org

ic Garden Executive Director Ari Novy will explore how ecology and agriculture can be used to teach people about the importance of plants. morrisarboretum.org WHEN: 2 to 3 p.m. COST: Members $15; nonmembers $20 WHERE: Morris Arboretum of the University of Pennsylvania, 100 E. Northwestern Ave.

Increased land development, forest fragmentation and climate change threaten rare plants with extinction. Joel Dunn, president and CEO of Chesapeake Conservancy, will use case studies to discuss “internet age” technology and partnerships that have revolutionized the conservation movement.

F ebruary 3 Art After 5: Paula West A jazz cabaret performance with unique interpretations of standards and classics. philamuseum.org WHEN: 5 to 8:45 p.m. COST: Free after admission WHERE: Philadelphia Museum of Art, 2600 Benjamin Franklin Parkway

mtcubacenter.org WHEN: 11 a.m. to noon COST: $20 WHERE: Mt. Cuba Center, 3120 Barley Mill Road, Hockessin, Del.

Kitchen Science: Cookie Lab

Composting for Healthy Soil

Baking is a science, and every step is crucial—especially when making the classic chocolate chip cookie. Come and learn how one little recipe adjustment can make a big difference to the quality of a cookie. fi.edu

Learn the ins and outs of backyard composting and how to transform kitchen waste and plant debris into vital nourishment for the garden. Registration is required. primexgardencenter.com

WHEN: 11:30 a.m. to 2:30 p.m.

COST: Free with general admission WHERE: The Franklin Institute, 222 N. 20th St.

WHEN: 10 to 11 a.m. COST: $10 WHERE: Primex Garden Center, 435 W. Glenside Ave.

F ebruary 4 January 29 Groovin’ on a Sunday Afternoon South Jersey Land & Water Trust is holding its annual fundraiser, featuring hits from the ’60s and ’70s performed by the band Love Alive. Tickets also include homemade soups and desserts and a full pour or sampler of beer from Human Village Brewing.

Additional drinks may be purchased. No outside alcohol is allowed. sjlandwater.org WHEN: 1 to 4 p.m. COST: $25 before Jan. 22; $30 after WHERE: 148 S. Broadway, Pitman, N.J.

F ebruary 1 The Critical Role of Plants in the Urban Landscape As more and more people around the world move into cities, fewer and fewer of them have regular contact with natural or agricultural landscapes. In this lecture, U.S. Botan-

During a brisk walk, learn how trees make it through the winter. Then, enjoy a Schuylkill old fashioned—a tree-based cocktail—by the fire. schuylkillcenter.org WHEN: 3 to 5 p.m. COST: $15 WHERE: Schuylkill Center, 8480 Hagy’s Mill Road

WHEN: 9 to 11:30 a.m. COST: Free WHERE: The Navy Yard, 1001 Intrepid Ave.

Conserving Rare Plants in the Internet Age

Weathering the Weather: Trees in Winter

Winter Birdseed Sale Save on birdseed, seed mixes and suet in quantities from 4- to 50-pound bags.

Schuylkill Center members receive 20 percent off birdseed; nonmembers receive 10 percent off. schuylkillcenter.org WHEN: 9 a.m. to 4:30 p.m. COST: Pay as you go WHERE: Schuylkill Center for Environmental Education, 8480 Hagy’s Mill Road

‘Politically Correct’: Reflections on Public Conversation This first installment of a new series called Weaving Public Threads will reflect on debates that surfaced during the presidential election cycle, and the audience-based discussion will be advanced by contributions from a panel of community and academic leaders. These forums will also take place online. abingtonartcenter.org

F ebruary 4–26 Froguary Weekends Hop on over to the Academy of Natural Sciences for a month of weekend programming featuring dozens of frogs up close during the new exhibit, Frogs: A Chorus of Colors. Feb. 4-5, 11-12, 18-20, 25-26 ansp.org WHEN: Saturdays and Sundays, 10 a.m. to 5 p.m.

COST: $13.95 and up WHERE: The Academy of Natural Sciences of Drexel University, 1900 Benjamin Franklin Parkway

F ebruary 11 Wildflower Ecology: A Naturalist’s Perspective Naturalist Carol Gracie will speak about the life histories and latest scientific research on spring ephemerals. Topics include adaptations for early blooming, as well as pollination and seed dispersal. Copies of Gracie’s book, “Spring Wildflowers of the Northeast: A Natural History,” will be available for purchase and signing after the lecture. mtcubacenter.org WHEN: 11 a.m. to noon. COST: $20 WHERE: Mt. Cuba Center, 3120 Barley Mill Road, Hockessin, Del.

Owl Prowl Meet rehabilitated owls from the Schuylkill Center’s wildlife clinic and learn about some of the physical and behavioral characteristics that make owls such exceptional hunters. After that, attendees will grab some flashlights and take a walk in search of the elusive birds. schuylkillcenter.org WHEN: 6 to 8 p.m. COST: $10 WHERE: Schuylkill Center for Environmental Education, 8480 Hagy’s Mill Road

WHEN: 1 to 3 p.m. COST: Free WHERE: Abington Art Center, 515 Meetinghouse Road, Jenkintown, Pa.

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DIS PATCH

Black Snake at Standing Rock Peaceful, native-led Water Protectors have won an important victory. But the fight is not over. by judy wicks

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1,000-year-old Lakota prophecy tells of a Black Snake that would rise from the deep and move across the land, bringing destruction and great sorrow. The Sioux believe that the Black Snake has arrived in the form of the Dakota Access Pipeline and the most powerful economic and political force in the world: the fossil fuel industry.

I traveled with a group to Standing Rock for a weeklong stay at the native-owned casino to cook Thanksgiving dinner for the Water Protectors. Their camp had swelled to more than 10,000 peaceful native and non-native people praying to stop the completion of a gas pipeline that would burrow under sacred sites and the Missouri River.

As soon as we settled in, we met people who were still suffering from a police attack a few days before our arrival.

Trapped between squads of police, the unarmed protectors had been blasted with water cannons for six hours in freezing temperatures, doused with tear gas and pepper spray, and shot with rubber bullets and exploding percussion grenades. Several hundred were hospitalized for hypothermia and injuries. In earlier confrontations, we heard of nonviolent Water Protectors who were protecting sacred sites, some at prayer, when they were beaten with batons, attacked by dogs that were encouraged to be aggressive; protesters were arrested, strip searched and locked for days in dog kennels.

Rubber projectiles the size of golf balls had lacerated heads, broken bones and knocked people unconscious, including 64

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an elder. The few daring reporters who covered the attack were also arrested and charged with starting a riot.

As other supporters were doing, we offered our rooms for hot showers. A young Lakota man—covered in the residue of tear gas sprayed on him three days before—still suffered from a deep cough.

Another had a broken hand. After her shower, a native woman who worked at camp security fell asleep with exhaustion on one of our beds.

During my week at Standing Rock, I witnessed a surreal, epic drama of two contrasting worldviews: one of horror and one of hope. The Black Snake, driven by greed and fear, uses violence to dominate people and nature, and measures success by short-term profits and the accumulation of material wealth. This extractive economy is fed by rampant consumerism and our own addiction to oil and gas. It is a world where corporations violate Mother Earth every day by drilling, fracking, mountaintop removal, poisoning of water, soil and air, and the destruction of forests, marshes and the habitats of wildlife.

In contrast, the encampment at Standing Rock offers us a world we can choose to build together, one that is nonviolent, cooperative and loving, that honors women, the old and the young, and respects all species in the web of life. It is a world where a restorative economy is being built that will produce the basic needs of all people, while protecting and restoring natural systems.

It is a world of awe, wonder and joy that honors our common Mother.

Despite the continuation of the genocidal history of abuse and betrayal, the native people of Standing Rock have offered love to all—even the oppressors.

It is not only the future of their own children that the Protectors are defending, they explain, but the children of the pipe layers and policemen, as well. Kind words and water are offered to the police officers whenever possible. After the vicious attacks, an elder formed a forgiveness procession to the sheriff’s office carrying a banner and a prayer bundle with blessings for the police officers and their families. When the sheriff posted a notice in the newspaper requesting donations for things the officers needed, a group of indigenous youth delivered all the supplies listed, including milk, energy bars, batteries and hand warmers.

Standing Rock calls us to join the struggle to defeat the Black Snake and inspires us to act with courage to protect what we love in our own communities and to support indigenous people around the globe who stand on the frontlines in defense of their places. As the prophecy further warns, if the Earth’s people do not unite to defeat the Black Snake, the world will end.

As we near catastrophic climate change, will we as individuals and collectively as a nation choose life over money? Love over fear? This story is not yet over, but the conclusion is near. What role will each of us play in its outcome?

Judy Wicks is a national leader in the movement for sustainable communities and economy.

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The business of consciousness One Penn alumnus helps a global manufacturer commit to improving its footprint

Sara Drexler Master of Environmental Studies ’14, University of Pennsylvania To learn how Sara translated her Penn education into career success, visit www.upenn.edu/grid

“I get excited and geek out when I get to report on and tout the good work my corporation is doing,” shares Sara Drexler (Master of Environmental Studies ’14), FMC Corporation’s Sustainability Analyst. In her role, Sara evaluates environmental metrics as well as product innovation and business practice sustainability.

VIRTUAL CAFÉ

What started as an internship during her studies at Penn transformed into a full-time career in corporate sustainability. “The focus on pragmatic education is what drew me to the Master of Environmental Studies (MES) program.”

Join the MES Program Director on the first Tuesday of every month from 12-1 p.m. for an online chat about your interests and questions.

Log in with us.

Today, Sara and her team are helping move FMC—a multinational manufacturer in the agricultural, health, nutrition and energy markets—into a more sustainable future. “Our impact isn’t just in what we make, but how we make it. For 2025 we’re set to reduce our energy, greenhouse gas and waste by 15% and reduce our water use in water-scarce areas by 20%.”

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