Grid Magazine December 2012 [#044] by Red Flag Media

Susta i n abl e Ph i l a d elp hi a

DECember 2012 / issue 44 gridphilly.com

History Rewritten:

Landmark building revitalized

diy: Make

your own non-toxic air freshener food:

Versatile pies and a cheese so good, it hurts

holiday gift guide

merchants of cool

Classic candy purveyors Shane and a slew of super-local, super-cool holiday hot spots

LIVE

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Enjoy the fall harvest with

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215.729.2121

MARIPOSA.COOP

How big are we into recycling? Last year, it was 12,900,000 tons. Find out more at ThinkGreen.com

With your help, our goal is to reach 20 million tons by 2020. As North America’s largest residential recycler, Waste Management managed more than 12.9 million tons of material that was recycled or reused in 2011. That’s including organic materials that we’re now recycling more of than ever before. These are the types of resources that make us a sustainability solutions partner you can rely on. For more information call 800 869 5566.

Waste Industry Creative people finding treasure in the trash

book you’ll like,” read the subject line in the email from my good friend, The Urban Naturalist. Intrigued, I clicked on the included link, which sent me to a synopsis of the book The Big Necessity: The Unmentionable World of Human Waste and Why It Matters. After a moment, it dawned on me that someone had seen a book on human excrement and thought of me. I decided not to reflect upon that any further. And besides, he was right; I find systems like these—the every day ones we so easily take for granted—fascinating. (Not to gross you out, but one day, inevitably, we’ll drink processed wastewater and not think twice about it. If we don’t, we’re going to be very thirsty. Perhaps one day we’ll also tap into the fertilizer known as humanure, though I’d prefer not to be a spokesman for that cause.) Waste is the greatest dragon sustainability needs to slay. If you think about the big picture sustainability topics, such as food, energy, transportation and building, you realize that waste is at the center of all of them. That’s why businesses like Philly Compost, Bennett Compost, Revolution Recovery, Richard S. Burns Company, Greensaw and any energy auditor are so exciting to me. On a daily basis, they prove that there are better ways to handle, minimize or eliminate waste. So, it should be no surprise to learn that many of the merchants, artists and craftspeople we feature in this year’s gift guide scavenge through what appears to have no value and transform it into timeless pieces. I love the image of the evershrinking waste pile at Peg and Awl, getting smaller and smaller as they creatively engineer further uses for their materials. I hope you enjoy our gift guide, but keep in mind that it’s far from exhaustive, so please make a point this holiday season to explore the unique, independent businesses right here in Philadelphia.

publisher

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

Liz Pacheco liz@gridphilly.com art director

Jamie Leary jamie@gridphilly.com designer

Danni Sinisi danni@gridphilly.com distribution

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

Morgan Berman morgan@gridphilly.com copy editor

Andrew Bonazelli writers

Bernard Brown Tenaya Darlington Jaclyn Hardgrove Marisa McClellan Molly O’Neill Courtney Sexton Samantha Wittchen photographers

Neal Santos Gene Smirnov Emily Wren Albert Yee illustrator

Kirsten Harper intern

Hao Wei Yang ad sales

Alex Mulcahy 215.625.9850 ext. 102 alex@gridphilly.com 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

alex j. mulcahy, Publisher alex@gridphilly.com

cove r p hoto by alb e rt yee

You buy your food locally, but what about energy?

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ARE YOU THE EXPERIENCED GENERAL MANAGER WE ARE LOOKING FOR? We are CreekSide Co-op, a dynamic food co-op opening in the coming weeks in the Philadelphia area. Our community has created what will be a vibrant and critical commercial and social hub for the business center of Elkins Park, an energetic, service and culture-rich close-in suburb to Philadelphia featuring tree-lined streets and access to the city by regional rail just one block from our location.

We are looking for a special leader with a demonstrated track record of: • A love of the customer/owner and cultivating a great shopping experience for all • A love for and deep knowledge of food • Running a complex enterprise • Inspiring a team, with a willingness to rollup your sleeves and lead by example • Detail orientation and for driving high standards

• Significant operational experience in a consumer or retail business (with grocery or food preferred) • Strong communications • Community relations • Business and financial acumen • Interfacing with a Board of Directors

We are looking for that special leader committed to the ideals and values of our co-op, someone who is driven to create an environment of ethics and integrity, customer service, and achieving results all with a strong focus on the success of the Elkins Park community. With revenues of over $5 million budgeted for the first year, and doubling in size within the following four to five years, this is a great opportunity for continued growth. We will offer a competitive salary and benefits package commensurate with your experience and qualifications. Relocation assistance might be possible. If excited and only if qualified, please send your cover letter and resume to GMJob@creekside.coop.

green building by samantha wittchen

All The Stuff You Never Knew Could Go In The Blue Bin Aluminum foil and bottle caps are recyclable curbside in Philly.

fact

Room Upgrade A second historical hotel gets a green makeover

ith more than 50 boutique hotels in 24 cities, Kimpton operates on a large scale, making their sustainability initiatives all the more impressive. Their first hotel in Philadelphia, the Palomar, opened in September 2009 in the landmark Architects Building, and earned LEED Gold certification. This October, Kimpton opened their second Philadelphia location, the Hotel Monaco, after renovating the Lafayette Building on the corner of Fifth and Chestnut Streets. Formerly owned and operated by Stephan Girard, the building is also slated for a LEED Gold certification. Only the Palomar and Monaco are LEED certified, but all Kimpton hotels follow their in-house “EarthCare Program,” which includes more than 100 eco-friendly operating practices, such as in-room recycling, water-efficient fixtures, energy-efficient lighting, and organic foods and drinks for hotel patrons. On the morning of the Monaco’s opening, Grid talked with Niki Leondakis, Kimpton’s president, about the Monaco and the company’s commitment to sustainability. Why open a second LEED-certified hotel here in Philadelphia? It’s not every—or many—hospitality companies that can take an historic building like this and reinvent it into a hotel… It represented a great opportunity combined with the fact that we love this city. The Palomar has been a tremendously successful project for us. The city has welcomed us with open arms. Mayor Nutter has been a fantastic supporter and partner in getting these projects done for us. So we couldn’t wait to do a Monaco at this beautiful building. 6

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by liz pacheco

Kimpton was founded in 1981; how long has sustainability been a part of the mission?

It’s always been part of the company’s ethos… We’re a San Francisco-based company, so long before environmentalism became popular people in San Francisco were concerned about the natural environment and how to protect it… It was a multi-year strategy to really do everything we saw possible. And we’re still at it. Every day there are new ideas that come from our employees, there are new products coming into the marketplace. So it’s a continuous improvement process, but that’s how it got started and it will hopefully never end. Are there any sustainability efforts at the Hotel Monaco that hotel guests might not notice?

There’s a lot that we do that the guests won’t notice… A good example is the cleaning supplies that the housekeepers use in the guest rooms… [The housekeepers] take a lot of pride in what they do, and they were very unhappy [the non-toxic cleansers] didn’t foam… They started bringing in their own stuff from home. We had to really do a much better job of communicating… They finally got it because they started noticing, many of them were having rashes and skin conditions, and their hands started clearing up [after using the new products]. And that’s when they started to understand this was better for them. Learn more about Kimpton sustainability practices at kimptonhotels.com

You’ve just hosted a rockin’ holiday party, complete with the best local, seasonal brews, as well as several platters of Grandma’s famous holiday cookies. As you survey the party wreckage, you notice there’s a bunch of stray bottle caps littering your house, and the aluminum foil from Grandma’s cookies is now strewn across the dining room table. You’re not sure what to do with this stuff, but more importantly, why is your dog wearing a lampshade?

problem

Lucky for you, much of that waste is recyclable curbside. Bottle caps (both metal and plastic) and aluminum foil are okay, as are things like aerosol cans, phone books, cartons (milk, orange juice, ice cream and soup), and those cardboard and metal coffee cans. However, the plastic bags your friends carried all that tasty beer in are still not recyclable curbside, so please don’t wrap your recyclables in them. (Most local grocery stores have recycle bins specifically for them.) For a full list of what’s recyclable and what’s not, as well as a handy print-out for your fridge, visit the RecycleNOW website (recyclenowphila.org/whattorecycle.html ). In the meantime, go get that blue bin and start cleaning up. As for the dog, you’re on your own with that.

solution

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Green living

Clearing the Air How to fight household odors without toxic chemicals by leah r. troiano

hen I had two kids in diapers and two dogs, I was always concerned about the smell of my house. Eventually, I gave in to temptation and purchased a plug-in air freshener. They seemed so simple and effective. After plugging one in, my house certainly smelled different, but my dogs were unhappy. The pups would avoid the freshener at all costs, most often bypassing that room entirely. Apparently, the dogs knew something I didn’t. Most indoor air fresheners are full of harsh chemicals. The Natural Resources Defense Council (NRDC), a New York City-based, nonprofit environmental advocacy group, conducted a study that analyzed 13 scented sprays, liquids, gels and plug-in household air fresheners. The study found that many air fresheners contain carcinogens (cancer-causers), phthalates (hor-

mone-disruptors), volatile organic compounds (harmful gases) and other known toxins, as well as chemicals that can aggravate asthma. Fortunately, making your own air freshener is a simple, non-toxic solution. Below are three of my favorite recipes, but you can pick any organic essential oils and make your own. leah r. troiano, a certified cancer support educator, works with people who have cancer or would like to prevent cancer. Lowering toxicity is just one of many ways to get your body in cancer-fighting shape. Videos on how to make the products featured in this column can also be found at Leah’s website in the “Video” section. For more information, visit cancerhealthandwellness.com or email Leah@CancerHealthandWellness.com .

How to

make your own air freshener dark colored, 4oz. glass bottle with a fine mist sprayer

→→Fill the glass bottle about three-quarters full. →→Add the essential oils. →→Be sure to shake vigorously before each use. If you spray many rooms at once, shake between sprays.

water

Indoor Air Pollution Fighters While we know that plants convert carbon dioxide into oxygen, a NASA study proved that many common houseplants also remove harmful toxins or volatile organic compounds from indoor air. The two-year study—done in collaboration with the Associated Landscape Contractors of America— identified the most effective airpurifying plants and found that one plant per 10 square yards of floor space will clean the air effectively. That’s two to three plants for an average room with a nine-foot high ceiling and 25-square-yard living space. The most effective air purifying plants include the heartleaf philodendron, elephant ear philodendron, the cornstalk dracaena, English ivy and palms.

Add more or less essential oils depending on how strong you want your air freshener.

A daytime blend for a quick pick-me-up:

5 drops lavender essential oil

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5 drops orange essential oil

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5 drops grapefruit essential oil

5 drops eucalyptus essential oil

5 drops peppermint essential oil

10 drops peppermint

10 drops lemongrass

10 drops lavender

10 drops chamomile

A nighttime blend to aid relaxation:

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215-609-1052 EnergyWorks is a program of the Metropolitan Caucus of Bucks, Chester, Delaware, Montgomery and Philadelphia counties, and is supported by a grant from the U.S. Department of Energy.

Going green can put the green back in your wallet. Households that use public transportation save on average more than $8,000 a year.

Holidays gatherings don’t need to be elaborate or stressful. Whether you’re serving a couple or a crowd, Weavers Way Co-op has a great selection of fresh ingredients and readyto-eat holiday meals. We’re here to help you celebrate. Community-owned food markets open to the public.

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LOOK FOR OUR BIG NEWS IN THE NEXT EDITION OF GRID dedicated to green beauty & well being since 2002

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food

Upper Crust Delicious meals in the pie of the beholder story and photos by marisa mcclellan

e’ve arrived at the time of year I fondly refer to as pie season. There’s truly no better winter dessert than a flaky pastry filled with something sweetened and spiced. When I bake a pie—especially one that isn’t going to hang around my kitchen—I’ll always make a bit more crust; the scraps make for great little filled pastries. Sometimes I’ll stuff them with leftovers from the previous night’s dinner to make a meaty turnover, other times I’ll quick cook some fruit in a little sugar and butter. Just about every culture has a tradition of making pastries baked with a savory or sweet filling. From empanadas to Cornish pasties to turnovers, these items are sturdy, portable and so delicious. What’s more, between food trucks and specialty pie shops, handheld pies are making something of a comeback these days. These hand pies are a fun, simple alternative to a lunchtime sandwich, and are easy to keep local. Lancaster County’s Daisy Organic Flour is a good option for your pastry, and the farmers market still has plenty of hardy greens and root vegetables. For a meaty filling, try simmering ground lamb with aromatics. Vegetarians in the crowd will appreciate this homemade take on a samosa, stuffed with curried potatoes and peas. And when dessert rolls around, nothing beats a warm apple pie tartlet. marisa mcclellan is a food writer and canning teacher living in Center City. Find more of her food (all cooked in her 80-square-foot kitchen) at foodinjars.com.

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Basic Hand Pie Dough 3 ½ cups all-purpose flour 2 tsp sea salt

2 sticks cold unsalted butter, cut into cubes ½ cup ice water

Combine the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add the cold butter cubes to the bowl, and pulse until the butter is incorporated into the flours and the largest bits are the size of peas. Then, with the motor running, slowly stream water into the bowl. Stop once you’ve added 1/4 cup of water. Test the dough by squeezing it. If it sticks together, it’s done. You want it to just barely hold together. Divide the dough in two and wrap in plastic wrap or waxed paper. Store in the refrigerator for at least an hour before using. Overnight is fine too. The dough can also be frozen for up to a month. If you don’t have a food processor, combine the flour, sugar and salt in a large bowl and whisk together. Grate very cold butter using a box grater. When it’s all grated, combine with the dry ingredients and work together using a pastry blender or your hands. Add water drop by drop until the dough comes together. Divide and store as recommended above.

rtmGRID4.5x4.75_Layout 1 10/17/12 10:20 AM Page 6

Makes 12 pies

Y D AY

A great gift idea for birthdays, holidays, and corporate events. Available for purchase at the Market business office. Accepted at most merchants. Reading TeRminal maRkeT MON–SAT 8–6 & SUN 9–5 • $4 PARKING • 12Th & ARch STReeTS • 215-922-2317

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Spiced Apple Pie Filling

Curried Potato and Pie Filling

Makes 10 pies

Makes 12 pies

2 Tbsp butter 4 medium apples (choose crisp and tart varieties) cup brown sugar 1 Tbsp all-purpose flour 2 tsp lemon juice 1 ½ tsp cinnamon ½ tsp freshly ground nutmeg ¼ tsp ground cloves 1 batch Basic Hand Pie Dough 1 egg, beaten

3 Tbsp olive oil ½ medium onion, minced 2 tsp curry powder 1 tsp ground cumin ½ tsp smoked paprika 2 Tbsp tomato paste 2 tsp fresh grated ginger 1 garlic clove, pressed or grated 2 russet potatoes, peeled and cubed (½-inch pieces) 1 cup frozen peas 3 sheets puff pastry 1 beaten egg

Peel and core apples. Cut them into quarters and each quarter into 4 to 5 pieces. Heat a large frying pan over medium-high heat. Add butter to the pan. Once butter melts, add apple slices and brown sugar, and stir to combine. Add flour, lemon juice, cinnamon, nutmeg and cloves. Stir and cook for 5 to 6 minutes, until the apples are soft, but still hold their shape. To assemble pies, roll dough out flat. Cut into 20 circles. Place a tablespoon of filling in the center of half the circles. Brush edges with the beaten egg and top with a second round of dough. Crimp edges firmly to seal. Prick the tops with a fork to allow steam to escape. Brush tops with beaten egg. Space out on a parchment or silicone-lined cookie sheet. Bake at 375 degrees for 25 to 30 minutes until golden.

& ESH L

AL OC

Heat olive oil in a large skillet. Sauté onions, garlic, carrots and celery until browned. Add ground lamb, using the edge of a spatula to break the meat apart into even crumbles. Stir in tomato paste. Sprinkle flour evenly over the mixture and stir to combine. Add a splash of water to help create a bit of gravy. Season with salt and pepper to taste. To assemble pies, roll dough out flat. Cut into 24 squares. Place a tablespoon of filling in the center of half the squares. Brush edges with the beaten egg and top with a second square of dough. Press edges to seal. Prick the tops with a fork to allow steam to escape, and brush with beaten egg. Space out on a parchment- or silicone-lined cookie sheet. Bake at 375 degrees for 25 to 30 minutes until golden.

GIFT CARD!

1 Tbsp olive oil medium yellow onion, minced 1 clove garlic, pressed or grated 2 large carrots, minced 3 ribs of celery, minced (include leafy portion) 1 pound ground lamb 2 Tbsp tomato paste 3 Tbsp all-purpose flour Salt and pepper 1 batch Basic Hand Pie Dough 1 egg, beaten

Reading TeRminal maRkeT

Ground Lamb Filling

To assemble pies, cut each sheet of puff pastry into four squares. Place a tablespoon full of filling near one corner of each square. Brush two sides with the beaten egg and fold pastry over to form a triangle. Press edges to seal. Brush top with beaten egg. Space out on a parchment or silicone-lined cookie sheet. Bake at 375 degrees for 25 to 30 minutes, until puffed and golden.

Heat olive oil in a large skillet over medium-high heat. Add onions and cook until browned. Sprinkle curry powder, cumin and paprika, and cook until the spices are fragrant. Add garlic, ginger and tomato paste, and stir to combine. Add chopped potatoes and top with 1 1/2 cups of water. Place a lid on the skillet and turn heat down to medium. Cook until potatoes are tender, stirring regularly to prevent burning. When potatoes are soft, add frozen peas and cook until they’re heated through. D ece m B ER 20 12

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food

PHILADELPHIA UNIVERSITY MASTER OF SCIENCE IN SUSTAINABLE DESIGN ONLINE GRADUATE CERTIFICATE IN SUSTAINABLE PRACTICES A COLLABORATIVE, MULTIDISCIPLINARY LEARNING EXPERIENCE “The principle of sustainability is reshaping the way we think about the world, encouraging us to improve the way we design, build and live in the 21st century” — Rob Fleming, Program Director

Become proficient in Green Building Materials, Energy Efficiency, Construction Systems and Sustainable Design

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Full Nettle Jack

cheese of the month

n the world of flavored cheeses, Full Nettle Jack (a nod to Stanley Kubrick’s Vietnam film, Full Metal Jacket) is a special character. Even if you’re the sort of person who bristles at the mere mention of “nettles”— they do sting, after all—you ought to reserve judgment. This bright-tasting cheese is both vegetal and herbaceous with a kick of vinegary acidity. ¶ The taste evokes dill pickles, and would do well as slices on a Cubano sandwich. Full Nettle Jack is also a great cheese for melting. In fact, cheesemaker Sam Kennedy swears by Nettle Jack macaroni and cheese. Kennedy makes this natural-rinded cheese at Cherry Grove Farm in Lawrenceville, N.J. “We released it in 2010, and it’s become one of our signature flavors,” he says. “We use [Monterey] Jack as a base because it’s so friendly, and to some people nettles are a little scary.” Using nettles as an ingredient in cheesemaking draws upon an established tradition; the plant actually contains a natural coagulant that helps “set” cheese, making it a handy substitute for animal rennet. Kennedy starts with rich, raw milk from the farm’s sustainably-raised herd

then, he adds local dried nettles from his neighbors at North Slope Farm. After 60 days in the ageing cave, Full Nettle Jack is ready for market. —Tenaya Darlington, madamefromageblog.com Full Nettle Jack is available at Greensgrow Farm (2501 E. Cumberland St.) and at Whole Foods cheese counters throughout the area. Contact: Cherry Grove Farm, 3200 Lawrenceville Rd., Lawrenceville, NJ, 609- 219-0053, cherrygovefarm.com .

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Finding that special holiday gift that won’t be tossed aside with the wrapping paper can be a challenge. So, here’s our advice: Buy gifts that are totally cool. What does that mean exactly? Consider these criteria before opening your billfold: 1 Is the gift homemade? 2 Is the design thoughtful? 3 Are the materials salvaged or sustainable? 4 Is the item useful? 5 Is it made right here in Philadelphia? We’ve featured a handful of local businesses we think score really high in the cool department. All the products—the jewelry, candy, birdhouses, ceramic goods and housewares—possess quality and style, just like you. And that’s what cool is all about.

Storybook ending

H o l iday

A couple’s romance with the past yields timeless pieces

PEG AND AWL

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DEC EM b e r 2012

t peg and awl, stories bring products to life. Every découpaged candleholder, leather book necklace and sturdy wooden caddy proudly reveals the source of its reclaimed materials. A chalkboard tablet is reborn from oak bleachers of the century-old Liberty High School in Bethlehem, Pa., and finished with a leather pencil loop that first served as a World War II gun holster. A scrap of leather from the drawer of an 1835 summer kitchen finds new purpose as a journal cover, sheltering handsewn, archival-quality pages. Peg and Awl proprietors Margaux—a photographer—and Walter Kent—a painter—perhaps so value history because their own story rings romantic. They met in 2007 at Walter’s sister’s birthday party, and moved in together two days later. Margaux immediately became pregnant. Then, five months after their son Søren’s birth, the National Guard called Walter to Iraq. He was gone for one long, lonely year, and Margaux immersed herself in her art. In the slowly-settling months after Walter’s return, Margaux became pregnant again. Now, three years later, their 1860s Fishtown home bustles with the activity of two towheaded boys. Margaux hammers and stitches while Walter watches Søren and Silas race beneath exposed wood beams. When the babysitter arrives, Walter takes a turn in the woodworking shed tucked in the expansive backyard. Raised beds house dormant plants (and one defiant ripe red pepper) and a rope swing sways lazily as three hens cluck contentedly in their hand-built coop. The scene reflects a new sort of timelessness in which a modern couple practices artisan craftsmanship with antique materials. Though Margaux and Walter see the use of the P o rtrait photo by Chris cri sman

Waxed Canvas Weekender, an extra large bag made from waxed canvas and finished with a World War II military gun slings and vintage zipper. $320

term “sustainability” as a bit of a fad, the practice comes naturally to them. “I don’t think either of us really thought of that word before it became trendy, but that’s what we’re doing,” says Walter. “It just makes sense to us to not pull up to a lumberyard and buy freshly cut wood that doesn’t have the beauty of the old wood and the history of the old wood.” “Besides,” adds Margaux, “We get to search for things. We like the scavenger hunt, the treasure hunt.” Once found, salvaged materials can be challenging to work with, and the popularity of old-growth lumber has made quality materials harder to find. “It’s actually pretty expensive,” says Margaux, “and it takes a lot of work as

far as pulling nails and cutting the wood. You really do have to have a passion for the material itself.” Peg and Awl receives an increasing number of requests for pieces with indications of the wood’s prior life—knotholes and other “imperfections”—and working around those features requires creativity. “We are very conscious about the waste that we produce,” says Walter. “We have a scrap pile and that turns into another product, and that makes a smaller scrap pile that we might turn into jewelry.” Peg and Awl is also serious about eliminating toxicity in their products. Margaux and Walter shy away from lead-painted wood, and plane away any other remnants of paint or shellac. They use only natural products to treat their wood—milk paint from a company in Quakertown, and tung tree oil. With their new Edible Backyards line, featuring chicken coops, raised beds, garden boxes and markers, Margaux and Walter hope to help others explore the homegrown lifestyle they’ve cultivated. Starting in March, a new collaboration with a local expert will allow Peg and Awl to

provide seasonal gardening guides for use with their products. Though Peg and Awl connects with clients as far away as Australia and Scandinavia, the company is reaching its roots even deeper into Philadelphia. This November, Margaux and Walter will plant their artisanal flag in Port Richmond, moving into a new workspace/showroom in a former casket factory at the Atlas Building. Of course, the historical significance of the new space isn’t lost on Margaux. “It just kind of blows my mind that so many people have existed on the same piece of earth for so many years,” she says. But even as Peg and Awl slowly weaves its story worldwide, the “once upon a time” will always begin right here in Philadelphia. – Molly O’Neill Peg and Awl, pegandawlbuilt.com An earlier version of this article was published at hyloboutiques.com.

iPad Easel made from reclaimed oak (primarily from the 1800s) to be used as a wall mount or desk base. $50

RING LEADERS Bario-Neal creates a new gold standard

from reclaimed metals and ethically-sourced gems. Though neither is a PhilaWhen college friends Anna Bario and Page Neal delphia native—Bario is reconnected at a wedding a few years ago, the from West Virginia and Shale Studs from the Devonian Collection pair discovered they shared an interest in creat- Neal from Virginia—the shaped to mimic a ing sustainable jewelry. At the time, each had an pair was attracted to the fragment of shale independent jewelry label, but in 2007, decided to city and in 2010, opened rock. $68 forgo those to launch a collaborative line, Bario- a store and workshop in Neal, which features handmade pieces crafted Bella Vista. “[Philadelphia] was really affordable, so I think that was a lure,” says Neal. “It also has the major manufacturing hub in jewelers row—small, family-run businesses that have been making jewelry for years and years.” All metal work is done in-house, while specialized crafts, such as casting, stone-setting and enameling, are locally outsourced. Their gold and silBARIO-Neal ver jewelry uses 100 percent recycled metals from two places: a refinery in Shark Triad necklace from the Devonian Collection. $164 Richmond, Va. and Abington Reldan BARIO-N EA L p h otos by A lyssa Ro bb

dec 13

Bario-Neal Holiday Party Thurs., Dec. 13, 5-9 p.m., 700 S. 6th St. Celebrate the holiday season with 20 percent off all boutique jewelry, plus snacks, drinks and a mini art market.

Metals, a local LEED Silver-certified facility. Finding a source for 100 percent recycled bronze can be a challenge, but Bario-Neal uses recycled material as much as possible. While known for their handcrafted wedding and engagement rings, Bario-Neal also makes boutique jewelry that reflects natural themes and forms. Their Devonian Collection explores fossils, imprints and human-made patterns— highlights are a shark pendant and earrings cast from a piece of lace. The Alluvial Collection takes inspiration from hand-drawn maps made in 1944 of the Lower Mississippi Alluvial Valley, and includes a pair of earrings in sterling silver that mimic eroded land. – Liz Pacheco Bario-Neal, 700 S. 6th St., bario-neal.com D ECE Mb er 20 12

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y H o l i da

SHANE Confectionary

Candy dandies The Berley brothers enjoy the courage of their confections

ressed in bow ties and early twentieth-century-style suits, Ryan and Eric Berley—owners of the ice cream saloon Franklin Fountain—talk about their second time-tripping sweets business, Shane Confectionary. “As we’ve lived the life of the small business at Franklin Fountain, it’s become part of our lifestyle,” says Eric, who sports a generous handlebar mustache and impressive sideburns. “And similarly, we’ve tried to get deeper and richer into the meaning behind [Shane Confectionary], the history that went before us, and really embody the past.” For nearly a century, the Shane family operated the Market Street candy store. It’s hard to believe, but the store was a Philadelphia fixture even before the Shanes bought it, having first opened its doors midway through the Civil War in 1863. With such a storied past, it’s no surprise that the history-loving Berley brothers took an interest in the store. They became friendly with the owner, Barry Shane, and shared with him their plans to open Franklin Fountain down the street. In 2010, as Barry considered retirement, 18 gridphilly.com

DEC EM b e r 20 12

and there was no heir to take over the business, latier,” explains Ryan, “you buy chocolate, melt it he approached the Berley brothers. By this time, down and then, make bonbons out of it.” Shane the Franklin Fountain had established itself, and had sourced chocolate from Massachusetts, but the brothers welcomed the opportunity to buy Eric and Ryan switched to Wilburs Chocolate— the candy store. Eric and Ryan spent more than a which already provides chocolate for Franklin year restoring the shop to a version of its former Fountain. Originally based in Old City, Wilburs glory. Linoleum flooring was ripped up to show has since moved their production to Lititiz, Pa. off the original pine floorboards, the curved glass where they process raw cacao into bar chocolate. display windows were reinstalled, and the shop In the tradition of their predecessors, the was repainted in the same color scheme as In- brothers are dedicated to sourcing from as many dependence Hall. local purveyors as possible. They work with The confections are no less authentic. Eric Glenn Brendle of Green Meadow Farm, who proand Ryan worked with Barry to maintain the vides both stores with products from his farm original recipes and handcrafted traditions, and talked with industry experts to ensure their candies were just like those produced 100 years ago. However, they did make two changes: The name “Shane Candies” became “Shane Confectionary” to reflect that, in addition to candy, the store would now produce baked goods, ice creams and toppings; and the brothers switched their chocolate provider. “When you’re a choco- Ryan and Eric Berley prepare to make traditional clear toy candy. S hane Co nf ectio na ry p hotoS by ALBERT YEE

and others in the region. Local ingredients include bacon for chocolate-covered bacon and fruits for jam-filled chocolates, as well as butter, eggs and cream, which Eric explains are “crucial for making our buttercreams taste fresh, unadulterated and local.” This spring, the brothers also installed two beehives on their rooftop with help from Don Schump, founder of Philadelphia Bee Co. They’re expecting their first honey harvest in Spring 2013. Shane’s sustainability efforts don’t stop there. Candies are wrapped in real cellophane, which is made from wood cellulose, instead of the commonly used synthetic alternative that doesn’t break down in the landfill. Compost is collected by Philly Compost, and ingredient pick-ups are made with a biodiesel truck. Despite these more modern changes, Shane is still a bastion of traditional candy making. In

December, the store will be decorated in colored tinsel and feather trees, the cases filled with seasonal buttercreams, candy canes and the special clear toy candy. These brightly-colored hard candies are poured by hand into 100-year-old, Philadelphia-made molds the Berleys bought in 2006 from the estate of a deceased confectioner. A traditional German confection, the candy has become a favorite, earning Shane wholesale contracts with stores such as Urban Outfitters. While the holidays are busy, the brothers look forward to the season. “As you live here, you realize [Philadelphia] is a big family,” says Eric. “[This] is a small town, even though it’s a big city. People love to feel connected to a business that is really meant for the social good of all.” – Liz Pacheco Shane Confectionary, 110 Market St., shanecandies.com

dec

Bird Calling

salvage homes for our fine feathered friends

RECYCLED ROWHOUSE The Felicia birdhouse made with reclaimed wood pieces. $80

“The first time we tried to sell our [bird]houses in public, the customers knew more about birdhouses than we did,” admits Matthew Borgen, co-founder of Recycled Rowhouse. Borgen and his partner Monica Giacomucci started cobbling birdhouses from found wood as gifts for friends and family. But after that initial attempt to sell them, Borgen—a professional artist and gallery technician—decided to take the projects more seriously, visiting the library to learn about local birds. The result is functional birdhouses with a unique aesthetic. “We’re constantly looking on the side of the road and hitting yard and estate sales,” says Giacomucci—who comes from a business and communications background—and because of Philly’s “rich architectural history and the liberty people feel put-

Top: Davina Soondrum, head confectioner, frees a clear toy candy from its mold. Bottom: The 100-year-old, Philadelphia-made clear toy candy molds.

Crafty Balboa Holiday Show Sat., Dec. 8, 11 a.m.-6 p.m., Ss. Neumann Goretti High School, 1736 S. 10th St. Shop for local, handmade gifts (including Recycled Rowhouse) at the fourth annual holiday show.

ting just about anything on the curb on trash day, there is never a shortage of raw materials.” While birdhouses are their primary product, Borgen and Giacomucci have also started making candlestick holders from old balustrades and jewelry boxes with laminated scrap wood and antique handles. – Jaclyn Hardgrove Recycled Rowhouse, facebook.com/recycledrowhouse Recycled Rowhouse products can be found at Heirloom Home and Studio (2227 Mt. Carmel Ave., Glenside), Nice Things… Handmade (1731 E. Passyunk Ave.) and Anthropologie.

D ECE Mb er 20 12

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y H o l i da

ROCKING HORSE WINNER An industrial design career takes an unexpected turn

hile pursuing an industrial design degree at the University of Cincinnati, Carrie Collins had an epiphany: She was making waste. “You’re being trained to design trash,” says Collins, acknowledging that industrial designers are often employed to create short-lived consumer products destined for the landfill. The realization caused a career crisis for Collins, and she decided to take time off from school to reconsider her future. Three months later she returned to enroll in a new sustainable design course being offered by her favorite professor. The class changed everything for Collins. She finished her degree, and for her senior thesis created a business model for Fabric Horse—a business that would connect design with

her passions for sustainability and sewing. Upon graduating, two classmates convinced Collins to move with them to Philadelphia to start a business. Although the business never launched, the move introduced Collins to R.E. Load Bags, which makes custom messenger bags in their Northern Liberties studio from reused and recycled materials whenever possible. Collins became R.E. Load’s first employee—a job that provided a steady paycheck and the flexibility to continue working on Fabric Horse. But most importantly, the job gave her an inside look at the demands of operating a small business. “The reality is running a small business looks dreamy from the outside, but is actually quite hard,” says Collins. “Roland and Ellie (the “R” and “E” of R.E.Load) quickly became close friends of mine and were sources of inspiration from the day we met. They showed me that what I dreamt of for myself was possible and were completely open to helping me on my path. I was fortunate to witness and learn from their successes and failures.” After moving Fabric Horse to multiple locations (including a shared showroom with R.E. Load), Collins opened a South Philadelphia store in 2011 where she sells thoughtfully-designed handmade backpacks, utility belts, accessories and bikerelated gear crafted from recycled materials. Like R.E. Load, Collins values good design, environmental stewardship and employee empowerment. “Everyone designs their life,” she says. “We make choices everyday in the

products we buy, and it all comes down to connecting with something.” Collins believes that the design and function of a product should come first, followed by sustainability. She’s quick to add that a product that is well-designed and built to last is ultimately more sus-

FABRIC HORSE

Belt Loop Key Rings made from recycled and factory-rejected seat belts. $5

Above: Waxed Canvas iPad Case made from waxed canvas and lined with neoprene. $65

20 gridphilly.com

DEC EM ber 20 12

FAB RIC HO RS E photos by ALBERT YEE

tainable anyway. Fabric Horse’s focus on form, function and footprint has helped Collins continue to grow the company. She has done custom work for Machina, the first women’s boxing brand, and local ice cream darling Little Baby’s. Yet even through the growth, Collins remains committed to the revelation she had a decade ago in design school. “This is an outlet for me to exercise this passion for sustainability.” – Samantha Wittchen Fabric Horse, 1737 E. Passyunk Ave., fabrichorse.com

Left: Carrie Collins originally created Fabric Horse as her senior thesis for an industrial design degree. Above: Tarp Totes made from reused food delivery tarps. $65 Right: The Rucksack Luve is the ultimate carry-on bag and commuter backpack made from waxed canvas. $285

PAPER CHASE Art torn from the pages of yesterday’s books

MADE BY LIDDY Holiday Kusudama ball ornaments handcrafted from pages of reclaimed books. $18

Made by Liddy can be found at Heirloom Home and Studio (227 Mt. Carmel Ave., heirloomhomeandstudio.com) and the Newtown Bookshop (2835 S. Eagle Rd., Newtown, newtownbookshop.com). An online store is coming soon.

Two years ago, Liddy Russo challenged herself to craft gifts for friends and family without buying new materials. Her solution: Make paper ornaments from old book pages. The spherical origami was so well-received that she started a business, Made by Liddy, and began selling the pieces. “I think it’s really important to use what’s around us instead of having to go out and purchase stuff… [and] I really enjoy working with my hands,” says Russo, who is also a freelance graphic designer. Russo now picks up books wherever she can, and is often given specific titles for customized gifts. In addition to the ornaments, she makes paper roses, gluing them to syca-

more branches found near her home in Newtown, and paper wreaths backed with repurposed cardboard. The wreaths are circular, filled with rolled paper, and can either be hung on the wall or used as a centerpiece. Russo has even extended her reuse and recycle ethos to her displays, which are made from reclaimed and salvaged wood. “[Made by Liddy has] gotten some great feedback,” she says, “everyone appreciates the repurposed and reclaimed aspect of it.” – Liz Pacheco Made By Liddy, madebyliddy.com

D ECE M ber 20 12

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y H o l i da

believing is art A would-be architect sketches a surprising business

GIRLS CAN TELL

When Sara Selepouchin was younger, her parents had a strict policy about attending art school. “They told me if I went to school for art, they would break my fingers,” she says, jokingly. “Both of my parents went to school for art and neither one works in the art field now.” Duly warned, Selepouchin began a career in architecture, but her mind wandered. Inspired by years of making mechanical drawings, she started creating annotated diagrams of everyday objects. Selepouchin learned to screen print and put her designs on fabric scraps from friends and abandoned upholstery materials (turned into zip pouches) that otherwise would’ve gone to the landfill. Her first annotated designs were of a turntable, a sewing machine, a camera and kitchen utensils. Eventually Selepouchin started printing her diagrams on house wares, such as cloth napkins and tea towels, and what began as a much-needed creative outlet turned into a new art-oriented career. In 2005, she opened Girls Can Tell as an Etsy store—an online marketplace for artisans—and not long after, she quit architecture altogether to take a job as Etsy’s Teams Coordinator. Selepouchin left Etsy in December 2008 to pursue Girls Can Tell fulltime, and last year she opened a retail outlet in South Philadelphia. Her products include recycled cotton

Holiday ornaments featuring an annotated diagram of a nutcracker. $14 each

lunch bags, domestically made floursack tea towels, and coasters from local, industrial felt. Anthropolgie now buys her products wholesale, and they’re also sold in more than 100 stores across the country, as well as a few in Europe and one in Australia. As for her parents, Selepouchin says they’re very supportive of her business. “Like most artists, I’m so fortunate to have had the internet at the most valuable tool in growing my business,” she says. “I think my parents’ careers would have been very different if the internet had been there when they were in school—selling your own art is such a different ballgame now.” – Jaclyn Hardgrove Girls Can Tell, 1725 S. 12th St., girlscantell.com

A Steady Glaze Arresting art from a ceramic education center Founded in 1974 by five artists who needed workspace, The Clay Studio opened with the goal of providing affordable equipment and a shared space for recent art school graduates. Soon though, the founders shifted their mission to focus on education and community outreach. By 1979, the Clay Studio had evolved into a nonprofit educational institution. “As a nonprofit we don’t follow the same rules as a commercial gallery or shop,” explains Naomi Cleary, manager of sales, online marketing and communications. “While we do of course have to sell work and make money, we do not have to take work that will sell over work that is really good.” The studio offers classes for children and adults, and in 1994, started the Claymobile to take their mission to neighborhoods throughout Philadelphia. Their core program is the Resident Artist Program, which hosts 12 ceramic artists for one year each. Beyond classes and exhibits, the Clay Studio boasts an impressive store which features more than 150 U.S. and Canadian artists. “[We] want people to pick up the work

in our shop, to see what it feels like in your hand,” says Cleary. “We hope that every piece purchased gets used, not just put on a shelf.” – Jaclyn Hardgrove The Clay Studio, 137-139 N. 2nd St., theclaystudio.org

THE CLAY STUDIO Above: A mug by artist Doug Peltzman. $75

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urban naturalist

by bernard brown

Gallery of Gulls

The rich diversity of an easily overlooked bird by bernard brown

“H

erring gull,” i said. At nine months my daughter Magnolia hadn’t started talking yet, but that didn’t stop me from trying to teach her the name of the white birds she was intently watching at the beach. “Herring gull,” I repeated. Magnolia didn’t say anything, but throughout our entire trip she watched the seagulls. To some extent, all common plants and animals can merge into the background—gulls as much as any other. They’re the top layer at trash dumps, taking to the air when trucks drive up, and essential props at the shore, decorating power lines and giving children something to chase. But I’ve been paying more attention to seagulls. It started last winter as I rode my bike near Boathouse Row. Some of the seagulls hanging around the Schuylkill River struck me as bigger than usual with charcoal backs and wings. On other rides I noticed smaller ones with black rings around their bills, and ones I considered “normal” with gray backs and no rings. Clearly I needed to learn more. I talked with Tony Croasdale, a local birder and environmental educator who bragged that “we have eight regularly occurring species. Two to three breed in the city limits.” He also pointed out that we have one named after our fair city (at least its scientific name): Larus philadelphia, also known as Bonaparte’s gull. Gary Stolz, manager at the John Heinz National Wildlife Refuge, says they see mostly ringbilled gulls (the ones I saw on the Schuylkill), although they do get a few other types. “Herring gulls are also regular guests (more in winter) as well as great black-backed (almost always in winter),” says Stolz. “And [the] last few years [we’ve] been seeing occasional groups of laughing gulls visiting during [the] summer season.” 24

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Stolz also gently corrected me to drop the “sea.” The correct term for the group of birds is simply “gull”—’80s New Wave bands notwithstanding. The great black-backed gulls were the ones I had initially noticed; they’re the biggest gulls in the world and fearsome predators that wolf down smaller birds. The plainer gulls were herring gulls. Guess what they love to eat? And Bonaparte’s gulls actually nest in the boreal forests of Canada and Alaska, about as far from the sea as a bird can get. Like many Philadelphians, I don’t need to leave home to learn more about gulls. I see ring-bills flying over Spruce Street behind my

apartment building. They’re almost always present when I’m near the Schuylkill or Delaware River. I’ve realized they’re the most visible native birds in our city (pigeons, starlings and housesparrows are all European exotics). As Magnolia grows and eventually joins me in naming the natural world, we, like all Philadelphians, can wonder at the riches of the natural world seen right here. bernard brown is an amateur field herper, bureaucrat and founder of the PB&J Campaign (pbjcampaign.org ), a movement focused on the benefits of eating lower on the food chain. p hoto by J en Bri tton

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nov

Thanksgiving Table Garden

Make a beautiful table centerpiece featuring Thanksgiving herbs. The centerpiece is perfect for a hostess gift or your holiday table.

→→ Wed., Nov. 14, 6:30-8:30 p.m., $35, City Planter,

814 N. 4th St. For more information and to register, visit cityplanter.com

nov 15

Sea-level rise along the Atlantic coast of the U.S.

Benjamin Horton, earth and environmental science professor at the University of Pennsylvania, will discuss sea level rise over the last 2,000 years and what to expect in the future. →→ Thurs., Nov. 15, 5:30-7 p.m., free, University of

Pennsylvania, Houston Hall - Ben Franklin Room, 3417 Spruce St. For more information, visit sas. upenn.edu/lps

nov 15

Book Club Discussion: Rachel Carson’s Silent Spring

Dec

8-9 15-16

Greensgrow Holiday Bazaar

Browse local, handmade gifts and stock up on December décor at this annual holiday bazaar. Also happening on December 15 and 16. →→ Dec. 8-9, 15-16, 10 a.m-4 p.m., free,

Greensgrow Farm, 2501 E. Cumberland St. For more information, visit greensgrow.org

nov

Harvest Centerpiece Workshop

Make your own holiday table centerpiece using freshly harvested fruits, vegetables, seasonal fresh-cut flowers and tree branches.

→→ Thurs., Nov. 15, 7:30-8:30 p.m., free, Schuylkill Cen-

→→ Sat., Nov. 17, 12-2 p.m., $35, Greensgrow Farm, 2501

nov

Thanksgiving Meal with Fair Food

Join Peggy Paul from Fair Food and Katie Cavuto Boyle, founder/owner of Healthy Bites Delivery, for a cooking demo and discussion on nutritional approaches to the traditional holiday meal.

E. Cumberland St. For more information and to register, visit greensgrow.org

nov

Wissahickon Stormwater Project Walk

Join a hike and discussion about stormwater impacts on the Wissahickon Valley and the Philadelphia Water Department’s stream channel project along Bell’s Mill Road.

→→ Sat., Nov. 17, 10 a.m., free, lower parking lot (Chest→→ Thurs., Nov. 15, 7-9 p.m., $20, The Restaurant

School at Walnut Hill College, 4207 Walnut St. For more information, visit slowfoodphilly.org

nov 16 17

The Waldorf School Annual Holiday Fair

This annual holiday fair features handmade crafts from more than 25 juried artisans, children’s activities, food and live music. Friday night is kid-free shopping, Saturday is for the family. →→ Fri., Nov. 16-Sat., Nov. 17, free, The Waldorf School

of Philadelphia, 7500 Germantown Ave. For more information, visit phillywaldorf.com

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DEC e m be r 20 12

nut Hill side) on Bell’s Mill Road. For more information, visit fow.org

nov 18

Food & Jews Seminar: The Dark Side of Chocolate

Join the CSA of Adath Israel for the film, The Dark Side of Chocolate, followed by refreshments and a fair trade chocolate tasting.

Winter Window Boxes

Learn planting tips and tricks for keeping your window boxes green all through the cold winter months.

→→ Fri., Nov. 30, $15, City Planter, 814 N. 4th St. For more information and to register, visit cityplanter.com

dec

Celebrate the 50th anniversary of Rachel Carson’s Silent Spring with a discussion of her landmark work. Co-sponsored by the Society of Women Environmental Professionals.

ter for Environmental Education, 8480 Hagy’s Mill Rd. For more information, visit schuylkillcenter.org

nov

Wreath Making Workshop

Learn to make beautiful holiday wreaths with greens, fall fruits, pinecones, bows and balls. Frames, greens and decorations provided.

→→ Sat., Dec. 1, 12-2 p.m., $30, Greensgrow Farm, 2501 E. Cumberland St. To register, visit greensgrow.org

dec 2

Chocolate and Wine Tasting: A Delicious Afternoon

John Doyle from John and Kira’s will discuss their chocolate: how cocoa bean origins affect taste, how best to pair with wine, and how garden herbs are used. →→ Sun., Dec. 2, 1:30-3:30 p.m., $40 members/$45

nonmembers, Morris Arboretum, 100 E. Northwestern Ave. For more information and to register, visit morrisarboretum.org

dec 6

Grid and SBN Issue Release Holiday Celebration

Celebrate the release of Grid’s January issue, including a green business directory published in partnership with SBN. Enjoy light hors d’oeuvres, and drinks from Yards Brewing and Philadelphia Distilling.

→→ Sun., Nov. 18, 9:45 a.m., donations welcome, Adath

Israel, 250 N. Highland Ave., Merion Station. To register, call 610-934-1905 or email info@adathisrael.org

→→ Thurs., Dec. 6, 6-8 p.m., free, Reading Terminal

Market, 51 N. 12th St. For more information, visit sbngridholiday.eventbrite.com

Give the gift of caffeine.

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Bryn Gweled Homesteads Cooperative Living Since 1940

Inclusive, multi-generational community in wooded lower Bucks County. Homes available. Gardens and livestock possible. Easy commute to Center City. www.bryngweled.org 215-355-8849 — Ask for Gary

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Bicycle Repair Kater Street Bicycle

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How Lovely Are Your Branches? Seeing the forest through the trees by courtney l. sexton

t only takes about two minutes for a saw’s teeth to eat across a tree trunk, sap oozing out, before, in a swift woosh, the verdant fir falls. As a young girl, I couldn’t bear this process—the hungry blade, the sticky-sweet lifeblood, the heavy fall. While other families tromped about in the snow, children laughing, hot cider spilling, I warily followed my parents through the rows of white pine until they found the one they declared a winner. Then, down it came, and we toted the tree home from Chesterfield, N.J. in the back of my grandfather’s pickup. The whole process was as repelling to me as killing an animal, and held none of the ceremony I felt such an event should warrant. After those few early Christmases I made a child’s sacred and solemn vow that I would never again cut a tree down. So instead, each year my mother and I (still insistent on the tradition of having a live tree instead of a fake one) would visit a hardware store or garden center, choose a “pre-cut” variety, and happily wassail home to decorate it, guilt-free. In those years, it didn’t bother me so much that the tree was still killed, only that I didn’t have to bear witness to or consider its death for my benefit, a philosophy that very much coincided with how I—and perhaps many of us—approach the procuring of the turkey, or roast chicken, or roast beef for the holiday feast (or any meal, for that matter). But then, as often happens with many indignant promises made in our 30

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youth, I renounced my oath against Christmas tree cutting. Here’s why: In 2006, my parents moved from our native New Jersey to Vermont, where they run a small bed and breakfast. On the Saturday morning after Thanksgiving that year, my mother announced we would be going to get the tree for the inn. I grudgingly bundled my “flatlander” body into every layer of wool I could find, and proceeded to overheat in the backseat as we drove to a tree farm just outside of Bethel, an hour away. The farm is owned by the family of the man who supplies my family with wood for the winter. That man also happens to have been a fourth-grade student of my mother’s when she and my father lived in Vermont more than two decades ago. Walking on the frozen earth, circling through the great bows, I talked to him. Slowly, I came to understand that by purchasing pre-cut trees all those years, with no notion of how or where the trees were grown, who owned the land, what pesticides were used, or what the process was for getting them to the retailer, we had been unconsciously participating in the negative practices surrounding holiday consumerism. When we finally came upon “the one,” my hands were frozen, but my mind was reeling. With the great forest of the Green Mountains behind us, my father sawed while I silently thanked the tree, reveling in both the beauty of the tradition and the knowledge that we were supporting our neighbor, the local economy and an environmentally-conscious business. Back at the inn, dried flowers from our garden and strung popcorn (later to be fed to the chickadees and squawking blue jays) were prepared to adorn the sturdy fir. Grown with care and cut with purpose, the tree had become more than a Christmas custom; it was also a reminder of how such customs can be a sustainable practice. courtney sexton recently completed her graduate degree in nonfiction writing at Sarah Lawrence College. She’s a “Jersey girl” living in Philadelphia, but is just as likely to be found anywhere else on the East Coast. il lustrati o n by Kristen Harpe r

MINIMALISM. OTTO MINI

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Create Change.

Photo: University Communications

Students in the MES program with a concentration in the

Walk-In wednesdays

Urban EnvironmEnt apply knowledge and skills learned in classes such as Sustainable Design, GIS, Environmental Law, Hydrology, and Green Design to help effect real change right here in Philadelphia today. MES students are fellows and interns at local organizations such as the Philadelphia Urban Research Station and the Philadelphia Planning Commission for Strategic Planning and Policy. They are designing plans to increase street tree canopy, to develop residential roofs for storm water retention, and to increase the viability of commercial urban farming.

Open information session for all LPS programs EnvironmEntal StudiES featured the SEcond WEdnESday of each month

Be part of tomorrowâ&#x20AC;&#x2122;s solutions today. @PENN_EES www.facebook.com/UPennEES 32

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