Grid Magazine July 2013 [#051]

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

take one!

2 0 13 Lo F o o d G uc a l ide P h il a d e l p u lt im a t e h ia ’s r e s o u r ce f o r lo c a l e a t in g

kid friendly?

Once known as America’s dairy land, Chester County is home to some great new micro dairy farms, but not everybody’s happy about it.

make your own ricotta • the cheese-making life

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Media: Book ‘em! A literary line-up all our own

10 Plain Sights: Up on a Hill, a look at Mid-Century Architecture 12 Breaking Bread: Philly deserves to have its own great bread 14 The Whole Food: An aubergine by any other name

20 To Pair is Divine: With these unlikely combinations 22 Cheese: Spend the day with cheesemaker Jamie Png 23 Lighten up: With pillowy homemade ricotta

24 Urban Naturalist: Wildlife all around us, if you know where to look 26 Events: Celebrate summer with art shows, concerts, canning classes, movie screenings, and a spectacular July 4th Weekend!

30 Dispatch: Taking the direct approach

Cheesed Off Our region’s local cheese scene is not without controversy by emily teel

page

18 Local food guide — 32-page special insert inside! cov e r an d co n te n ts p hotos by albert yee

YOU’VE READ THE MAGAZINE, NOW SEE THE SHOW! Thursday

July 18 The Academy of Natural Sciences of Drexel University 1900 Benjamin Franklin Parkway DOORS OPEN AT

6:00 p.m.

SHOW STARTS AT 7:00 P.M.

available at Grid Alive and online at store.gridphilly.com

TICKETS

$5.00

Buy tickets in advance at STORE.GRIDPHILLY.COM

and you’ll be entered to win a free T-shirt!

HOSTED BY

Nic Esposito Urban Farmer and Novelist

Limited Edition Tote

Alex Mulcahy

made by Fabric Horse from waxed canvas & recycled materials

Grid Publisher

Guests to be announced

DRINKS PROVIDED BY

CO-SPONSORED BY

SUSTAINABLE

19103

Meal Plan I

publisher

Alex Mulcahy 215.625.9850 ext. 102 alex@gridphilly.com

Fresh ideas for your fair food

n my house, creating a plan for cooking dinner has always been a challenge. It was almost like every day my wife and I were surprised to learn we’d be having dinner. Often there was a text or an email sent around 4 p.m. saying something like, “Any ideas for dinner?” Usually the answer was “no,” which meant scrambling to put together a familiar dish, or rewarding our inability to prepare with a night out at a favorite restaurant.

Now that we have a little one, the eating out option is severely limited, and without that wildcard, making those same old meals seemed less than exciting. So last week we came up with a general outline for our nightly cooking, each with a corny (but memorable) name. From now on, Mahi-Mahi Monday is fish night, followed by stews and soups on Stewsday. Yes, I live in a very silly house.

Having sufficiently embarrassed my wife— who deserves better—and given you a little slice of domesticity, I’d like to talk about the Local Food Guide. This, too, serves as an outline for the food decisions we make. It tells us about the myriad places where we can get our produce, or when going out, which restaurants will be serving the fresh, local ingredients we want.

And how that list has grown! Every year, I marvel at just how many restaurants are featuring our region’s food, and how the community has expanded. A large part of that growth can be attributed to the work Fair Food has done. For 13 years, they’ve been making introductions, connecting farmers to restaurateurs, and the results have been profound. (Take a look at the illustration on pages 20-21 to see just how much progress has been made since their inception.). It’s exciting

editor-in-chief

Jon McGoran jon@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 community engagement

Morgan Berman morgan@gridphilly.com writers

Sarah Adams Bernard Brown Tenaya Darlington Grace Dickinson Stephanie Kane Emily Teel April White to see the local food movement blossoming, especially as it’s yielding such diverse and delicious eateries.

So why not use this year’s edition of the Local Food Guide as a checklist to explore our city’s cuisine more fully? Maybe you’d like to devote one day of the week for just such an endeavor. May I suggest implementing a Fair Food Friday?

interns

Sarah Adams Whitney DiTaranto Melissa Funtanilla Corey Jameson Cassandra Kyriazis Andrew Schlesinger Trinh Son Keysha Taylor Meredith Thomas Rick Way photographers

alex j. mulcahy, Publisher alex@gridphilly.com

Christian Hunold Emily Wren Albert Yee illustrators

Sarah Ferone ad sales

Jesse Kerns 215.625.9850 ext. 100 jesse@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

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Media

SEPTA

On the Shelf

MAKES

Grid contributors produce some worthy additions to your summer reading list by sarah adams

FRUITFUL

ach month, Grid boasts the work of some of the Philadelphia area’s most talented writers. In this issue, we’re proud to shine a light on some of their endeavors outside the magazine, as a handful of writers affiliated with Grid have new books out, or due to be released in coming weeks.

CONNECTIONS

E

Lauren Mandel

EAT UP | The Inside Scoop on Rooftop Agriculture New Society, 288 pp., $29.95, May 2013 The first full-length book about rooftop food production is finally here, thanks to Philadelphia native and Grid contributor Lauren Mandel. The book looks at three scales of rooftop gardening: home gardening, commercial farming and the rooftop agriculture industry.

The practices and practicality of rooftop agriculture are thoroughly explored in a book meant for curious individuals, business owners and policymakers alike.

With a growing urban population, Mandel’s book is an important and innovative perspective in addressing the world’s current and future food needs. You can purchase her book and browse through some of the pieces that she’s written for Grid on the same subject at gridphilly.com .

Tenaya Darlington

Di Bruno Bros.

House of Cheese: A Guide to Wedges, Recipes and Pairings Running Press, 256 pp., $25, May 2013 Grid’s regular contributor from the world of cheese is the resident blogger for Di Bruno Bros. The pairing of an extensive cheese house with a passionate and articulate spokeswoman has been an exciting project for both parties, and has led to a guide book for the masses. With fun and colorful language, the book provides a thorough map through the cheese counter with directions on how to buy and pair nearly any cheese in the shop. All that’s left for you to do is eat and enjoy! You can read some of Darlington’s cheese reviews at gridphilly.com or read her blog, madamefromageblog. com , but the book puts it all in one place.

Jon Mcgoran Drift

Forge Books, 384 pp., $24.99, July 9 2013 Grid’s editor in chief is also the author of Drift, a thriller about genetically modified foods coming out in July.

Cops, drugs, violence and classic thriller tension take an environmental twist when a narcotics detective is thrown into the drama of Pennsylvania farmland.

“McGoran impressively integrates concerns about genetically modified produce with an action-filled storyline and fleshed-out characters…” says Publishers Weekly, in a starred review.

“The disturbing, but scientifically plausible, secret at the heart of the bad guys’ schemes is an original one, and McGoran makes the most of it.”

Farm-to-SEPTA

Support our local farmers at one of the many farmers markets near SEPTA stations.

You’ll find fresh local produce, meats, and dairy on SEPTA’s special Farmers Market Map at www.septa.org/maps

The book launches July 9 at the Academy of Natural Sciences. Read more at jonmcgoran.com .

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community

Plain Sights

west chestnut hill and germantown

Pros and kahns

20th Century Chestnut Hill, a six-month exhibition at the Chestnut Hill Historical Society (8708 Germantown Ave.), gives proper due to the mid-century homes tucked under that neighborhood’s famous green canopy. Featuring drawings, plans and models, the exhibition profiles the likes of Robert Venturi, Romaldo Giurgola, Oskar Stonorov, and Louis Kahn. The Esherick House, pictured here, was designed by

Kahn in 1959 and is one of only nine homes designed by him and built in his lifetime.

Located at 204 Sunrise Lane, on a spacious property abutting Pastorius Park, the home is noted for T-shapes that Kahn later applied to other, larger structures, as well as a custom kitchen by Wharton Esherick, whose niece Margaret was the first owner of the house. For more on this story, visit Hidden City Daily, hiddencityphila.org.

In partnership with Hidden City, Plain Sights highlights historic buildings with compelling stories hiding in our midst.

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p hoto By B radley Maul e

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Agriculture

Flour Power

Local Bread On the Rise

story by april white • photos by emily wren

P

ete Merzbacher’s voice is muffled as he talks about his months-old West Philly-based baking company, Philly Bread. “It’s the flour,” he explains. “It’s everywhere. It’s in my phone now.”

As Philly Bread’s owner and chief baker, Merzbacher, 23, transforms 250 pounds of GMO- and chemical-free flour each week into baguettes and boules for wholesale customers and a small but dedicated group of “bread CSA” members. Many discovered Merzbacher’s loaves through word of mouth or Facebook, where he announces his weekly specials—rosemary focaccia, olive and herb with orange zest, sunflower rye—and connects with Philly’s urban farmers and foragers to source ingredients.

Like the traditional farmer-run community supported agriculture (CSA) model, Philly Bread CSA members invest in Philly Bread’s success. For $24 a month, members get a loaf

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Pete Merzbacher

of bread each week (or Philly Bread’s granola) and provide the upfront investment Merzbacher needs for the fledgling company. CSA members pick up their bread at West Philly’s Aladdin Pizza, where Merzbacher spends his days baking his loaves in the pizza ovens.

“Good bread takes time. You can’t rush bread,” says the Massachusetts native, who learned the art of bread–making from books, YouTube and lots of practice. “Good bread takes repetition and patience.”

Merzbacher is getting lots of practice making hundreds of his signature “Philly muffins” each weekend. The square breads, pan-fried in clarified butter, have all the nooks and crannies of a traditional English muffin and the tang of his made-in-Philly sourdough starter.

As Merzbacher says, “Philly deserves to have its own great bread.”

Baker

“ Philly deserves to have its own great bread. �

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food

The W ho le Foo d

Eggplant De ep Pu rpl e story and photos by

grace dic kin son

L

ove it or hate it, call it a fruit or a Nutrition 101 vegetable, few foods inspire as much For as large as it often grows, eggplant is surprisingly low in culinary controversy as the deep purcalories, with just over 30 per cup. ple nightshade known as the eggplant. Or as It is considered to be a very good the aubergine. source of fiber, and a significant Like its cousin the tomato, the eggplant source of Vitamin K, Thiamin, is the seed–containing, flowering ovary of a Vitamin B6, Folate, Potassium and Manganese. Hiding within its deep plant, so it is technically a fruit—a berry, to purple skin are significant amounts be more precise. While the most familiar eggof phenolic flavonoid phytoplant-based dishes are from Italy—most nochemicals called anthocyanins, tably the sliced, fried and topped-with-cheese antioxidants that research classic, Eggplant Parmigiana—it is also pophas shown to fight cancer and inflammation. ular in many traditional Asian cuisines, cut into thin strips, sautéed and seasoned with What to look for something like a sweet and spicy garlic sauce.

Choose eggplant with smooth and The eggplant was first domesticated in India, shiny exteriors and smaller bright but it quickly spread across Southeast Asia, green caps. Jumbo eggplants might look impressive, but they the region that is still the primary source for tend to be tougher and more bitter. eggplants. It also spread to Arabia, and in the Middle Ages, it was introduced to Spain and Greece, and then Italy and the rest of Europe.

If you are thinking about growing your own eggplant, your first consideration should be warm soil, according to farmer Ryan Witmer. This month Witmer and gardener Molly Devinney share their tips on how to produce a healthy yield, followed by a recipe from Le Virtu head chef Joe Cicala that will help you put that harvest to use. grace dickinson is a food blogger, photo enthusiast and recipe creator. These passions are brought together on FoodFitnessFreshAir.com , where she chronicles her experiments in the kitchen.

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for The gardener Of the 20 to 30 varieties of plants in the South Philadelphia High School (SPHS) garden, garden coordinator Molly Devinney says eggplant are among the easiest. “Tomatoes and peppers can be pretty high–maintenance,” she says. “But with eggplants, consistent watering and a nice, sunny spot should give you a pretty easy yield.”

The key is to wait until mid-May, when the soil is warm, before planting. Devinney also recommends adding crushed eggshells to the soil. “The plants will slowly absorb calcium throughout the season,” she explains.

The only pest she worries about are cutworms, but even they aren’t much trouble. Her students make a game of picking off the greenish-brown caterpillar-like pests. “Before you think about using chemicals, you should just think about trying to pick them off in the morning, when the bugs are the slowest, especially if you only have a few plants.”

According to Devinney, eggplant is popular with the school’s large Italian-American population. “A large percentage of our student population is also of Asian decent,” she adds, “so we try to grow an Asian variety.” The long and thin Asian eggplant will be used to make bite-sized Eggplant Parmigiana, a familiar food that teaches the teenagers the farm-to-table connection.

For Devinney, growing a successful crop of eggplant is rewarding in more ways than one. “It’s incredible when these kids begin to really like cooking with their own foods and see how they could choose that over McDonald’s,” she says. “They’re just teenagers, so they really don’t see how much power they have in the food system.”

from the kitchen of chef Cicala

from The Farm

“People either really like it or they just don’t,” Ryan Witmer says about eggplant. He is the head farmer at West Philly’s Neighborhood Foods Farm. Although it lags far behind summer favorites, Witmer believes its popularity will eventually grow, especially as customers get familiar with some of the heirloom and more colorful varieties.

Eggplant is far from delicate and doesn’t require the washing, packing and cooling process necessary for leafy greens and some other vegetables, but Witmer agrees on the importance of waiting for the soil to warm up. “If the night drops below 55 degrees, it really sucks the plant,” he explains. “You’ll see the eggplant go into a mode of shock, and it will stop producing.” In addition to cold nights, Witmer’s other concern is a certain furry eggplant fan. “If you don’t have squirrels as a major pest,” he says, “then it’s a pretty easy crop to grow.”

Witmer recommends starting with transplants as opposed to seeds, and tying them to stakes once the plants start growing. He uses a method called the Florida Weave, using one stake for every other plant and weaving twine between the plants to create a support system. Otherwise, as the fruit becomes heavier, the plant may lean over to the point where the fruit ends up on the ground, where it’s more susceptible to rot and pests. For the home gardener just growing a few plants, Witmer suggest simply attaching one stake to each plant.

As for how to beat the squirrels? “Your best bet is to just choose a site where there aren’t as many of the little punks,” says Witmer. If you are not trying to sell the nibbled on eggplant, the scarring can simply be cut off prior to using.

Me lan zan e Ore ga na ta (P ick led Eg 1 lb. eggplant (Sicilian or standard variety is fine) Kosher salt,

enough to liberally salt the eggplant ½ cup white wine vinegar ½ cup water 4-6 garlic cloves, whole or cut in half 1 Tbsp. dried oregano tsp. salt 1 red bell pepper, 1 sliced green long hot 1 pepper, sliced whole bay leaf, 1 optional Extra virgin olive oil, enough to cover contents within 24 oz. glass jar

gp lan t)

Use a peeler to peel strips of the is only eggplant skin so that the eggplant pattern ed strip a ing mak ed, peel ially part Cut into s. between skin and non-skin area ½-inch discs. metal Place the eggplant discs in a large Kosher with ally liber kle sprin and der colan lant salt. Place a weight on top of the eggp out. draw and let the moisture colander, Remove the eggplant from the liquid out ining rema any eze sque and rinse of the eggplant by hand. and In a large pot, bring the vinegar lant. eggp the add and boil ng water to a rolli a in n drai then te, minu one for Cook colander and let cool. isture Squeeze out any excess water/mo fill jar, glass oz.

24 , clean very a by hand. In layers in nts edie ingr ining rema the with pepper, of eggplant, garlic, hot pepper, bell is full. glass l unti at salt and oregano. Repe with jar glass fill and g, usin if Add bay leaf, e. serv and t nigh over sit Let oil. olive

for The kitchen

At Le Virtu, a Passyunk restaurant dedicated to Abruzzo cuisine, eggplant is a staple of the menu. Abruzzo is a region in south central Italy, 50 miles east of Rome. Executive Chef Joe Cicala says the restaurant gets most of its influence from Southern Italy, which is why eggplant makes a frequent appearance in its cuisine. This specific recipe has been on the Le Virtu menu since it opened, and as Cicala explains, is a very traditional recipe typical to the region.

“We pickle our eggplant in the summer so it lasts all year,” says Cicala, who sources all of the restaurant’s eggplant from Lancaster’s Green Meadows Farm. He typically serves the pickled eggplant with cured meats since its acidity pairs well with fattier meats. Cicala also suggests turning it into bruschetta or pairing it with cheese.

This pickled variation is one of Cicala’s favorite eggplant dishes, but he’s also a devotee of Eggplant Parmigiana—although you won’t see that on the menu of Le Virtu. Instead, a dish of fried eggplant with cherry tomatoes, penne and shaved ricotta silatti is likely to make this summer’s menu.

“Ultimately, it’s a traditional ingredient that has a lot of untapped potential,” says Cicala. “It’s versatile in the way that it fries well, it roasts well. I’ve even seen it dehydrated and crisped for use as a garnish. So, it’ll always have a place on our menu.”

Le Virtu, 1927 E Passyunk Ave levirtu.com

for The pantry

The eggplant is a warm-weather vegetable that comes in a variety of colors, shapes and sizes. It typically ripens in mid-summer with its cousin, the tomato. It keeps best at approximately 50°F, so prolonged refrigerator storage should be avoided.

Eggplant dips freeze beautifully. Peel, slice and roast with a handful of garlic cloves, then purée with lemon juice and olive oil.

Marinated eggplant will keep for weeks in the fridge. Simmer, drain and suspend in a light vinaigrette.

Simmer tomatoes, eggplant, zucchini and garlic together until soupy.

Press through a food mill and garnish with parmesan cheese for an easy summer soup. —Marisa McClellan Learn more about food preservation at McClellan’s blog foodinjars.com

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CHANGING THE CLIMATE OF EDUCATION The kids of Philadelphia are learning about the benefits of solar power, how about you?

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PHILADELPHIA 2013-14

10th

Anniversary Edition FARMERS MARKETS • CSAs • RESTAURANTS • RETAILERS • ARTISANS AND MORE Fair Food and Grid present the definitive guide to eating, buying and dining local all year round in the city of Philadelphia.

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SUMMER FARMSTAND 2 DAYS A WEEK!

Thursdays • 3pm–7pm

Saturdays • 10am–3pm

local produce from the region’s finest farms & greensgrow grown produce expanded selection of locally produced dairy products & meat greensgrow preserves, dips, baked goods, sauces & more!

BECOME A CSA MEMBER! GREENSGROW.ORG/CSA

Local Food guide philadelphia 2013-14

What’s Inside

from the director

Looking Back, Behind, and Ahead

Urban & Suburban Farmstands

Our Tenth Anniversary is a time to look back, but it’s also a great time to look behind the scenes and ahead at what’s to come

page 8

Grid to discuss this year’s Local Food Guide, they asked me what I was most excited about these days. My mind went immediately to the things I thought people want to hear about Fair Food – like the 10th annual publication of the Local Food Guide and the success of Philly Farm & Food Fest.

But when I mentioned that much of Fair Food’s work is behind the scenes, and that what I’m most excited about are projects that are not “consumer-facing,” they encouraged me to share this aspect of Fair Food’s work with readers of the Local Food Guide.

When I sat down with the folks at

Fair Food was originally envisioned as operating behind the scenes, building demand and supply for local food. We did that by going doorto-door to restaurants, telling them about the wonderful produce, meat and dairy available right here in the region, and then reporting back to the farms, letting them know what the market was looking for. Over the years this work has taken many forms, and it continues to be rewarding to be the grease, or the glue, or whatever metaphor you use to describe the facilitator.

But through the years, our profile has risen. Our bustling Fair Food Farmstand in Reading Terminal Market sells all locally grown and raised farm products. We’ve made headlines by providing Double Dollars for our customers who rely on SNAP benefits to purchase their groceries, making these products more accessible and affordable. Now, for the 10th year in a row — and our fourth with The Local Food Guide was Grid — we bring you the Philadelphia compiled by Fair Food, Local Food Guide, which is inextricaproduced by Grid and bly linked to our membership program. published by Red Flag Media, Our members are the businesses high1032 Arch St., Third Floor, lighted in this Guide who we recognize Philadelphia, PA 19107. for serving, selling and producing local food in their restaurants, stores and The red flag icon cafeterias. Lastly, there are the events signifies a business is a — from intimate farm tours to our anmember of Fair Food. nual fundraising extravaganza, Brewer’s Plate. And because one giant event isn’t publisher enough, we are now in our second year Alex Mulcahy of collaborating with PASA to bring you alex@gridphilly.com the Philly Farm & Food Fest each April. editor-in-chief Turns out maybe we’re not so good at Jon McGoran staying behind the scenes. But in addijon@gridphilly.com tion to the events, the publications and the Farmstand, making connections art director and growing new markets remains at Jamie Leary the core of our mission. jamie@gridphilly.com Fair Food is one of a handful of ordesigner ganizations around the country whose Danni Sinisi primary functions are facilitating sales danni@gridphilly.com of local food, making market and supcontributor ply-chain connections and working to Lauren Medsker understand and shift market demand.

Brian Rademaekers While Fair Food and others have been engaged in this work for over a decade,

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there isn’t yet an official name for this role, and I’m working with a group of colleagues from around the country to coin a phrase. We’re considering “Value Chain Facilitator,” and Fair Food is leading a national discussion around how to best define, acknowledge and develop the important work of these food system connectors.

Another exciting project is a collaboration between Fair Food, the Philadelphia Wholesale Produce Market (PWPM) and the USDA’s Agriculture Marketing Service. If you’re not familiar with the PWPM, this “Terminal Market” is made up of 25 produce wholesalers that have been in business for generations. PWPM is an essential component of our region’s food system infrastructure. With annual sales of approximately $1 billion, the market contributes greatly to the region’s food economy and food security.

So why would an organization devoted to building a local food system be interested in collaborating with a market that sells produce from all over the world? Because we know that in season, a lot of the food at PWPM is local. The USDA knows it, too, and beginning this month and for the next year, they will be tracking the local food flowing through the PWPM. Parallel to this quantitative study, Fair Food will conduct a qualitative study, engaging PWPM’s three major stakeholders: the shareholders (or merchants), the farmers and the customers who shop the market. This innovative public-private-nonprofit partnership is an opportunity to assess how a greater volume of local food can be sold by our region’s produce growers in New Jersey, Pennsylvania and surrounding states.

But whether we’re behind the scenes or creating a scene, our goal remains the same: to keep local farmland in production and help more fair food reach more people every day.

Warm Regards, Ann Karlen, Executive Director Fair Food

Buying Clubs page 8

Grocers, Retail Markets & Co-ops page 10

Cafes & Coffee Shops page 12

Hospitality, Resorts, Hotels page 12

Restaurants page 14

Food Trucks page 20

Specialty Stores page 20

Caterers & Food Service Providers page 22

Food Artisans page 22

Personal Chefs page 24

Institutions page 24

Fair Food Advocates page 26

Community Supported Agriculture page 26

Glossary page 28

Farmers Markets page 30

cover illustration by justin rentzel

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Then contact: Bettina Herbert, MD, FAAPMR

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fairfoodphilly.org

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Local Food guide philadelphia 2013-14

then & now

the Farmstand evolves 1 Getting a delivery! The Farmstand in the folding-table days, located in Center Court and open just one day a week (2004-2005). 2 Another shot from the early years. 3&4 The Farmstand’s second home near the 11th & Arch St. entrance, across from Metropolitan Bakery. Look, a fridge and a full-sized freezer! Open four days a week (2005-2009) 5 Joined by farmers, staff, volunteers and customers, Director Ann Karlen cuts the ribbon on the Farmstand’s current location (2009-present).

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ribbon-cutting photo by albert yee

The Land Conservancy for Southern Chester County presents the Wild Foraging Series for 2013. Join us at Bucktoe Creek Preserve for a three-part foraging series.

Wolff’s Apple House

Farm Market & Garden Center

432 Sharp Road, Avondale, PA 19311 . tlcforscc.org Wild Mushroom Forage & Cooking Demo Saturday July 27 9:00am to 1:30pm

Medicinal Plant Wild Edible Plant Forage Forage Saturday Aug. 17 Saturday Oct.5 9:00 am 2:00 pm to to 12:00 noon 5:00 pm led by Lee Peterson

Fresh, Locally Grown Produce & Plants Our farm market is your ticket to the region’s best selection of fresh, locally grown produce including freshly picked berries, homegrown tomatoes, corn on the cob, juicy peaches and more.

Sample the assortment of gourmet chef prepared food options from our kitchen and shop our garden center for beautiful hanging baskets and planters.

www.WolffsAppleHouse.com 81 S. Pennell Rd. - Media, PA - 610-566-1680

Why Join A Co-op?

Since 1973, Weavers Way Co-op has been cooperatively owned by individuals in the community.

Join us in supporting one another and . . .

701 S 4 t h St , P hi l a d el phi a , PA 1914 7 P ho ne: (2 15 ) 2 38-1888

Sustainable Agriculture

Great Food The Local Economy

Nutrition Education

A Safer Environment

Small Scale Farmers

Fair Wage Employment

Garden now open for the summer Guest tasting dinners every third Wednesday

Hours: Tuesday - Saturday Dinner 5 pm - 10 pm Late Night Menu 10 pm - 12 am Bar 5 pm - 2am

Community-owned food markets open to the public.

www.weaversway.coop

Chestnut Hill 8424 Germantown Ave.

Mt. Airy 559 Carpenter Lane

Across the Way 610 Carpenter Lane

so u t hwa rkre st a u ra nt .c o m

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Urban & Suburban

Farmstands Located on urban farms and in public markets, these stands sell 100 percent local products grown by family farmers throughout the region. Unless otherwise noted, farmstands are open year-round.

Fair Food Farmstand fairfoodphilly.org • farmstand@fairfoodphilly.org Reading Terminal Market, 12th and Arch Sts. 215.386.5211 x120 Mon.-Sat., 8 a.m.-6 p.m. Sun., 9 a.m.-5 p.m.

Open year-round, carrying a wide variety of local products from organic and sustainable farms from within about 150 miles of Philadelphia. Emphasizes local and artisanal food from small-scale producers.

Greensgrow Nursery and Market greensgrow.org, info@greensgrow.org 2501 E. Cumberland St. 215.427.2702 Tue.-Sat., 10 a.m.-5 p.m. Sun., 10 a.m.-4 p.m.

Farmstand: Sat., 10 a.m.-3 p.m. Starting May 26, Thu., 2 – 7 p.m. and Sat., 10 a.m. – 3 p.m.

Urban farm, nursery and farmstand. The farm grows a wide variety of bedding plants, perennials, herbs and vegetable starts.

Local produce, cheese, artisanal breads, and humanely-raised meat and eggs are sold seasonally at the market. Other farmers and vendors to join them on market days.

Didyou

know?

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Henry Got Crops Saul Agricultural High School, 7100 Henry Ave. Wed., 2 – 5 p.m.

Hope Gardens at Stenton Family Manor 1300 E. Tulpehocken St. Starting June 6, Mon. 3-6 p.m.

Kauffman’s Lancaster County Produce Reading Terminal Market, 12th and Arch Sts. 215.592.1898 Wed.-Sat., 8 a.m.-5 p.m.

Specializing in seasonal, farm-fresh Lancaster County produce, jams, jellies and crafts.

Mill Creek Farm millcreekurbanfarm.org 49th and Brown Sts. 3451 Walnut St. June 23, 2012-Thanksgiving: Sat., 11 a.m.– 2 p.m.

Preston’s Paradise www.prestonsparadise.org ablansfield@theenterprisecentercdc.org, 1234 Market St. (lower mezzanine) June – August, every other Wed., 11 a.m.– 2 p.m.,

Walnut Hill Community Farm theenterprisecentercdc.org ablansfield@theenterprisecentercdc.org SEPTA Farmstand in Partnership with Walnut Hill Community Farm 4610 Market St., June–Oct., Tue. and Fri., 3:30–6:30 p.m.

Weavers Way Community Programs 8424 Germantown Ave. 215-866-9150 Every Tues. from 3-6 p.m.

Fair Food was founded in 2000 by Philadelphia

entrepreneur, Judy Wicks, to build a sustainable and humane local food economy by spreading the local purchasing practices of her restaurant, White Dog Cafe. Over the past thirteen years, Fair Food has built demand for local food across all sectors of the food system. Along with our partners in the field, our work has created a paradigm shift in the public’s perception about what we eat by shining a spotlight on the men and women who grow our food.

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

Delaware Valley Farm Share dvfarmshare.org • info @ dvfarmshare.org 215.733.9599

Food for All Collective thefoodforall.org • info@thefoodforall.org May–Oct.

Surrounding the Philadelphia area. Members receive 12 deliveries every other week.

Sourced directly from local family farms that follow earth-friendly farming methods.

Lancaster Farm Fresh Co-op Lancasterfarmfresh.com csa@lancasterfarmfresh.com 717.656.3533

Nonprofit cooperative of 75 organic growers in Lancaster County with a 43-week CSA available in all four seasons. Value-added items may also be included with à la carte ordering through the Co-op’s online store.

All items ordered online are delivered with the CSA share to the pickup location of the subscriber’s choosing.

Sweet Stem Farm Buying Club farmtocity.org • sweetstemfarm.com sales@sweetstemfarm.com, 717.733.4279

Humanely raised, hormone and antibioticfree beef, pork, lamb, chicken and turkey for members on a year-round basis.

SHARE Food Program sharefoodprogram.org 215.223.2220

High-quality food packages to Philadelphiaarea consumers at discounted rates. In exchange for SHARE’s individual food packages (worth $40 to $45), residents are asked to pay $20 and complete two hours of community service. SHARE now offers Farm Fresh packages, featuring fresh, local produce and meats sourced from area farms.

Winter Harvest winterharvestphilly.org • info@farmtocity.org 215.733.9599 Nov.–Apr.

Web-based buying club featuring more than 500 locally-produced food items with over 20 area pick-up sites.

Innovative Low Country Cooking at it’s best!

Soon to be seen on

an ecologically-focused intentional community in Chester County, PA

Hootenanny: A Hoedown Festival

Sat. July 20, 2 - 9 pm

The Food Network’s Diners, Drive-ins and Dives World’s best Fried Chicken on Wednesdays all summer long!

Make a reservation. Get there early ‘cause when it’s gone, it’s gone.

$10, $8 in advance by 7/17 610.935.8660 Kids 10 & under free.

6825 Germantown Ave.

www.camphillkimberton.org

www.GeecheeGirl.com

for more information

Philadelphia, Pa 19119 . 215-843-8113

KiTCHeN TaBLe CONSULTANTS

Keeping local food and farm businesses financially sustainable one-on-one coaching opportunity assessment whole farm business planning small business bookkeeping

cedarpointbarandkitchen.com

2370 E. NORRIS ST. 19125 (FISHTOWN)

215.423.5400

RETRO-AMERICAN CLASSICS MIXED with SOULFUL, CONTEMPORARY CONCEPTS

kitchentableconsultants.com

267.275.1198 Ted LeBow & Jennifer Brodsky: Principals

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Local Food guide philadelphia 2013-14

Grocers, Retail Markets & Co-ops These neighborhood markets keep customers well-fed throughout the year by stocking local, seasonal products from sustainable family farms.

Essene Market & Café

Kimberton Whole Foods

essenemarket.com 719 S. Fourth St. 215.922.1146 Mon. – Fri., 9 a.m. – 9 p.m.; Sat. & Sun., 9 a.m. – 8 p.m.

kimbertonwholefoods.com Kimberton, Douglassville, Downingtown, Ottsville, Malvern (Fall 2013)

Natural, organic and local foods. The 40-year-old market specializes in products for macrobiotic, vegan, vegetarian and raw diets.

Fair Food Farmstand fairfoodphilly.org farmstand@fairfoodphilly.org Reading Terminal Market, 12th and Arch Sts., 215.386.5211 x120 Mon.– Sat., 8 a.m.– 6 p.m.; Sun., 9 a.m.– 5 p.m.

Open year-round, carrying a wide variety of local products from organic and sustainable farms from within about 150 miles of Philadelphia.

Emphasizes local and artisanal food from small scale producers.

Independent, family-owned whole foods grocery stores. Visit the Kimberton Cafe (Kimberton location) featuring a hot food bar, fresh prepared foods, sandwiches, coffees, teas, and smoothies

Mariposa Food Co-op mariposa.coop • @marisposacoop 4824 Baltimore Ave. 215.729.2121 Mon.–Fri., 8 a.m.–9 p.m. Sat. & Sun., 9 a.m.–9 p.m.

Wide variety of healthy foods, including many locally grown and produced goods, organic foods and specialty items. Follow on Twitter at @mariposacoop

Green Aisle Grocery

Martindale’s Natural Market

greenaislegrocery.com 1618 E. Passyunk Ave. 215.465.1411 Mon.-Fri. 12-8, Sat. 11-8, Sun. 12-7

martindalesnutrition.com 1172 Baltimore Pike, Springfield 610.543.6811 Mon.–Fri., 8 a.m.–9 p.m. Sat., 9 a.m.–9 p.m.

Milk from grass-fed cows, eggs from pastured poultry, heirloom produce, housemade preserves, John and Kira’s chocolate, Rival Bros coffee, Q Tonic, Zahav hummus and more.

Harvest Local Foods harvestlocalfoods.com 303 Windermere Ave., Lansdowne, 484.461.7884

Over 60 local family farmers and food artisans offered year-round through an online local foods market with door-to-door delivery. Choose from locally-sourced produce, pastured meats, dairy, dry goods, homemade entrees and fresh breads.

No membership or minimum order.

Ippolito’s Seafood Co

Kensington Community Food Co-op kcfoodcoop.com

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One of America’s largest and oldest public markets, with more than 75 local, independent retailers offering fresh produce, meats, seafood, poultry, Amish specialties and ethnic foods, plus the widest variety of eateries in the city under one roof.

South Philly Food Co-op southphillyfoodcoop.org

Swarthmore Co-op swarthmore.coop 341 Dartmouth Ave., Swarthmore 610.543.9805 Mon.-Sat. 8 a.m.–8 p.m. Sun. 8 a.m.–7 p.m.

Member-owned, full-service food market committed to supporting sustainable practices, providing humanely raised products, sourcing local growers and producers.

The Fresh Grocer thefreshgrocer.com 610.622.1520

The Fresh Grocer proudly supports the local food movement with locally sourced products offered year-round. Visit www.thefreshgrocer. com for a complete list of store locations.

Weavers Way Co-op weaversway.coop • Mt. Airy: 559 Carpenter Lane, 8 a.m.–8 p.m., 215.843.2350 • Chestnut Hill: 8424 Germantown Ave. Mon.-Sat., 7 a.m.–8 p.m. Sun., 9 a.m.–8 p.m.

Cooperative market with stores in Chestnut Hill and West Mt. Airy, two urban farms, and a non-profit arm. Open to the public with member specials and working member discount.

Whole Foods Market

milkandhoneymarket.com 4435 Baltimore Ave. 215.387.6455 Weekdays 7a.m.-9 p.m., Sat.-Sun. 8 a.m.– 8 p.m.

wholefoodsmarket.com • 929 South St., 215.733.9788, • 2001 Pennsylvania Ave., 215.557.0015 Daily, 8 a.m.–10 p.m.

Locally produced items from fresh raw ingredients, artisanal cheeses and housemade foods and sweets. Visit our West Philly location or new Café in Sister Cities Park open daily 7am- 7pm. phillycowshare.com • orders@phillycowshare.com

Family-run for over 80 years, dedicated to serving local, day boat seafood goods, as well as fresh produce, dairy, prepared foods and other seasonally available goods, including a full menu of freshly prepared foods from sandwiches and tacos to full seafood dinners and homemade salads — and delivery.

readingterminalmarket.org 12th & Arch Sts., 215.922.2317 Mon.–Sat., 8 a.m.–6 p.m.; Sun., 9 a.m.–5 p.m.

Milk & Honey Market

Philadelphia CowShare

Ippolitoseafood.biz 1300 Dickinson St. 215.389.8906

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Established in 1869, offers local and organically grown fresh produce. We offer quality dairy products from local grass-fed cows, including butter, milk and raw milk, artisan cheeses, heavy cream, yogurt, local grass-fed beef in a variety of cuts, pork sausages, chicken and more.

Reading Terminal Market

Connects communities of responsible farmers and butchers with urban communities. Shares of 100% grass-fed beef and pastured pork. Buy a share on your own or gather a group to purchase a cow or pig. Cows are big. Share one. Don’t be a pig. Share one!

Pumpkin Market pumpkinphilly.com 1610 South St. 215.545.3924

The nation’s leading retailer of natural and organic foods, committed to buying from highquality local producers, particularly those who farm organically and are dedicated to environmentally friendly, sustainable agriculture. Eight locations in the Philadelphia area. Visit website for locations. Follow us on Twitter: @WFMSOS and @WFM_Callowhill.

Wolff’s Apple House wolffsapplehouse.com 81 S. Pennell Rd., Media 610.566.1680

A family owned business supplying the highest quality farm-fresh food since 1910. Our farm market and garden center in the heart of Media offers healthy and delicious food, locally grown produce, organic and heirloom vegetable plants, annuals, perennials and more.

SINCE 1983

RAY’S SEITAN DELICIOUS MEAT SUBSTITUTE

HIGH PROTEIN LOW FAT • NO CHOLESTEROL READY TO EAT

“WHEATMEAT” FRESH, LOCAL FOOD SEASONAL CUSTOM MENUS HANDCRAFTED EVENT DESIGN

Available at NATURAL FOOD STORES

Ray’s Foods, Inc. 1101 Harrison St. Allentown, PA 18103 610-351-0479

215-744-9489 • info@birchtreecatering.com

Potting Soil

• Local • Peat-free • Retains moisture • 100% Organic

OrganicMechanicSoil.com Find our soils at:

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

Bodhi Coffee

High Point Café

The Random Tea Room

highpointcafe.us.com • Original Location, 602 Carpenter Lane, 215.849.5153 • Allen Lane Train Station, 7210 Cresheim Rd., 215.248.1900

therandomtearoom.com 713 North 4th St., 267.639.2442

Small neighbohood cafes serving quality handmade, seasonal pastries and desserts created daily, along with made-to-order crepes and espresso.

Roots Cafe www.rootscafewc.com 8 West Gay St., West Chester 484.887.8290

Down Dog Healing Cafe

Milk & Honey Cafes

hello@downdoghealing.com 1001 S. 10th St., 215.305.8201

milkandhoneymarket.com/locations • Cafe South, 518 South 4th St., 215.928.1811 • Cafe Sister Cities Park, 200 North 18th St., 215.665.8600

Serving healing foods and beverages with purpose in a quick and friendly environment to help people create balance in their lives so they can turn their intention to be healthy into a reality.

Elixr Coffee Elixr Coffee is consumed with coffee brewing excellence. We are passionate about treating our employees, our community, our farmers, and our customers with respect and gratitude.

Earthcup Coffee West 405 South 45th St., 215.222.0973

Picnic

Green Line Cafe

picniceats.com 3131 Walnut St., 215.222.1605

greenlinecafe.com

Didyou

|

Coffeehouse and caterer with fairly traded, organic coffee and tea. Now serving wine from Chester County’s Paradocx Vineyard at the Fairmount location. ocfcoffeehouse.com

foodforallmarket.com, 267.297.7122

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mugshotscoffeehouse.com • Art Museum: 1925 Fairmount Ave., 267.514.7145 • Brewerytown: 2831 Girard Ave., 215.717.3327

OCF Coffee House

Food for All Market

know?

Featuring La Colombe Coffee and many Milk & Honey Market favorites. See Market listing for a full description.

Mugshots Coffeehouse

elixrcoffee.com 207 S Sydenham St.

The Fair Food Farmstand hosts tastings every

third Thursday of the month, featuring delicious local bites that can be purchased on the spot as you talk with producers. Cheeses, seasonal produce, jams, honeys…check out our Facebook page to find out what we’re doing next!

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2001 Frankford Ave., 215.739.4526

leotahsplace.com 2033 E York St, 267.519.9031

620 S. 9th St., 215.238.2626

Chapterhouse Cafe & Gallery

Rocket Cat Cafe

Leotah’s Place Coffeehouse A warm, welcoming space for neighbors; a hub for community activism and cultural awareness, and an affordable coffeehouse offering direct trade, organic, and local items, sraight from the farmer to your cup.

bodhicoffeephila.com 410 S. Second St., 267.239.2928

Locally made jewelry, monthly music events, rotating art gallery, light food menu with local gluten free baked goods, finest teas.

Sip N Glo Juicery 267.273.0639 932 South St.

Freshly picked, nutrient-dense fruits and veggies, ready to juice. We use locally sourced produce, and support the local ecosystem.

Ultimo Coffee ultimocoffee.com • 1900 S. 15th St., 215.339.5177 Mon.-Fri. 7 a.m.-9 p.m.; Sat.-Sun. 8 a.m.-9 p.m.

• 2149 Catharine St., 215.545.3565 Mon.-Fri. 7 a.m.-7 p.m.; Sat.-Sun. 8 a.m.-7 p.m.

Direct Trade-certified coffees from Counter Culture Coffee, pastries and bagels from Four Worlds Bakery, gourmet sandwiches from Plenty and more.

Yellow Juice Bar yellowjuicebar.com, 2046 Sansom St.

Sugar-free, locally sourced fruit and vegetable smoothies without powders, purees, or sugars.

Hospitality, Resorts, Hotels Looking to get the full treatment?

Stop by these destinations and, well, why not stay the night?

Four Seasons Hotel Philadelphia fourseasons.com/philadelphia One Logan Square, 215.963.1500

Focus on utilizing local ingredients in The Lounge and the Fountain Restaurant. Building features wind turbines and the hotel boasts a composting program.

Glasbern Inn glasbern.com 2141 Packhouse, Fogeslville, 610.285.4723

Historic country inn and restaurant on a 19thCentury farm where most of the food is raised, grown, and prepared on site.

MEMBERSHIP

BENEFITS  An extended listing in the next Philadelphia Local Food Guide  One-on-one consulting with Fair Food staff, tailored to your business needs and interests  Your business logo and link on fairfoodphilly.org  Business-to-business relationships and networking through Fair Food  Promotion of your business, products, and events though Fair Food’s newsletter and social media  Free admittance to our Member Farm Tour  Discounted tickets to The Brewer’s Plate – 10th annual in 2014!  Buy Fresh Buy Local™ Toolkit  Visibility and direct exposure to our growing audience of Local Food Enthusiasts For more information visit fairfoodphilly.org/business-membership/

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Keating’s River Grill keatingsrivergrill.com Hyatt Regency Philadelphia at Penn’s Landing 201 South Columbus Blvd, 215.521.6509

Gastro-pub menu with sustainable and locally sourced food with a healthy lifestyle menu and a bar and deck overlooking the Delaware river

The Ritz-Carlton Philadelphia

restaurant is the only restaurant at the Rittenhouse Square Farmers Market.

Café Lift

Amís

Brunch all day, everyday. Fresh, whole foods with a rotating menu to showcase seasonal foods in the Loft District / Chinatown North just a short walk from The Pennsylvania Convention Center!

amisphilly.com 412 S. 13th St., 215.732.2647

Audrey Claire audreyclaire.com 276 S. 20th St., 215.731.1222

tenarts.com 10 Avenue Of The Arts

10 Arts Lounge is the ideal restaurant for light dining and cocktails. 10 Arts Bistro is a contemporary, regional restaurant using local food products and available for private dining and intimate gatherings.

Mediterranean BYOB with mezze, Israeli couscous, grilled fish specials, lamb, olive oils and more.

Barbuzzo barbuzzo.com 110 South 13th St., 215.546.9300

Restaurants

Barclay Prime

Philadelphia is truly a dining destination, whether you’re looking for a casual pub or fine dining. The following restaurants have all shown a commitment to sourcing locally and sustainably.

Bierstube German Biergarten

barclayprime.com 237 S. 18th St., 215.732.7560

mybierstube.com 206 Market St., 215.922.2958

New German cuisine with classic German and European craft beers.

Bufad Pizza

Alla Spina

bufadpizza.com 1240 Spring Garden St., 215.238.9311

allaspinaphilly.com 1410 Mt. Vernon St., 215.600.0017

Fresh, whole foods whenever possible, seasonal local foods.

American Sardine Bar

C19

americansardinebar.com 1800 Federal St., 215.334.2337

Neighborhood bar specializing in American craft beer and artisanal sandwiches made with locally sourced ingredients. Constantly changing seasonally-driven menu, 16 rotating taps and a wide selection of beer cans. This “Snail of Approval”

cichetteria19.com 267 S. 19th St., 215.545.0441

Emphasizes organic and sustainably raised food from local farms including vegetables, fruits, humanely raised meats and poultry, eggs, cheese and dairy.

Didyou

know?

cafelift.com 28 N 13th St., 215.922.3031

Cedar Point Bar & Kitchen cedarpointbarandkitchen.com 2370 E. Norris St. , 215.868.3354

Committed to the natural resources of Philadelphia. Using sustainable practices, and supporting local farms, breweries and artists.

COOK audreyclairecook.com 253 S. 20th St., 215.735.2665

Fully equipped, 16-seat demonstration kitchen/classroom where guests discover, prepare and enjoy meals made by the city’s diverse culture of chefs and food lovers. Approximately 25 classes per month.

Dock Street Brewery & Restaurant dockstreetbeer.com 701 S. 50th St., 215.726.2337

Dedicated to providing fresh, artisanal ales and lagers along with fresh gourmet wood-fired pizzas, salads and farm-raised beef burgers.

Earth Bread & Brewery earthbreadbrewery.com 7136 Germantown Ave., 215.242.6666

Flatbread pizza made with local, organic flour, baked in a wood-burning oven. Four housemade beers on tap.

Ela elaphilly.com 627 S. 3rd St., 267.687.8512

Fare

Next year will mark the 10th year of The Brewer’s

Plate – Fair Food’s annual fundraiser that unites local brewers, distillers, farms, restaurants, and food businesses to bring you Philadelphia’s premier local food and beer event!

“Best Beer Festival” —2013 Philly Beer Scene Awards

farerestaurant.com 2028 Fairmount Ave., 267.639.3063

Farmicia Food & Tonics farmiciarestaurant.com 15 S. 3rd St., 215.627.6274

The Farm & Fisherman thefarmandfisherman.com 1120 Pine St., 267.687.1555

Fork Restaurant & Fork Etc. forkrestaurant.com 306 Market St., 215.625.9425

Contemporary American cuisine with seasonal, inventive food from Chef Eli Kulp.

Garces Trading Company garcestradingcompany.com 1111 Locust St., 215.574.1099

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Need to get your products from Fishtown to Fairmount?

Wash Cycle Laundry is Interested? Get in touch seeking B2B and B2C with Joel at jhommes@ partners for an expanded washcyclelaundry.com pilot test of its local, bikepowered cargo delivery service.

888-611-9274 | WashCycleLaundry.com | @TheWashCyclist

OPEN SATURDAYS 8:30 a.m.-1 p.m.

May 18-October 26 rain or shine

Located in Kings Court in the center of Historic Haddonfield

small t over disc

own america at i ts be

st.

Historic Kennett Square browse our unique shops and galleries, dine in one of our gourmet restaurants. year-round farmers market fridays 2-6 pm downtown art strolls first friday of every month

Fresh New Jersey Produce Organic, Specialty Foods & Flowers Live Music, Children’s Crafts & More thanks to our patrons and market sponsor

For a full listing of events, call 610.444.8188 or visit www.historickennettsquare.com

follow us on facebook!

Haddonfieldfarmersmarket.org

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Didyou

Geechee Girl Rice Café geecheegirlricecafe.com 6825 Germantown Ave., 215.843.8113

Neighborhood BYO with hand-crafted American Southern food and seasonally inspired menu, Fried Chicken Wednesdays during the summer and a complete array of catering services.

know?

Heirloom Fine American Cookery heirloomdining.com 8705 Germantown Ave., 215.242.2700

Honey’s Sit ’n Eat honeys-restaurant.com 800 N. Fourth St., 215.925.1150 2101 South St., 215.732.5130

honeygrow honeygrow.com 110 S. 16th St.

Fast casual eatery serving salads, stir-fry bowls, and smoothies, using high quality ingredients, including local and organic when possible.

Fair Food hosts an annual member farm tour to showcase the people, land, and sustainable methods on which our local food system depends. It’s an opportunity for Fair Food member businesses to get a behind-the-scenes look at local farm operations, and to hear stories of local farming successes and challenges. For more information about the benefits of Fair Food membership, visit www.fairfoodphilly.org/businessmembership

Jamonera jamonerarestaurant.com 105 S. 13th St., 215.922.6061

JG Domestic jgdomestic.com Cira Centre, 2929 Arch St., 215.222.2363

Johnny Brenda’s johnnybrendas.com 1201 Frankford Ave., 215.739.9684

Fresh, seasonal food and locally brewed draft beer seven days a week with brunch on Sat. & Sun. Gospel Brunch 2nd Sunday of every month.

Jules Thin Crust julesthincrust.com, 215.345.8565

Organic thin crust pizza and organic salads with Bucks and Lancaster county farms to supplying their various toppings.

Kennett

Matyson

Osteria

matyson.com 37 South 19th St. 215.564.2925

osteriaphilly.com 640 N. Broad St., 215.763.0920

Meritage

Oyster House

meritagephiladelphia.com 500 S. 20th St., 215.985.1922

oysterhousephilly.com 1516 Sansom St., 215.567.7683

Monk’s Café monkscafe.com 264 S. 16th St., 215.545.7005

Oyster bar and seafood restaurant serving updated classics served in a simple, modern setting.

Award-winning, locally owned, beer-centric restaurant with much of the food sourced from local farmers.

Paradiso Restaurant and Wine Bar

Mugshots Coffeehouse

Prohibition Taproom

mugshotscoffeehouse.com Art Museum: 1925 Fairmount Ave., 267.514.7145 Brewerytown: 2831 Girard Ave., 215.717.3327

theprohibitiontaproom.com 501 N. 13th St., 215.238.1818

paradisophilly.com 1627 E Passyunk Ave., 215.271.2066

Fresh, whole foods whenever possible and seasonal foods from our region.

Exclusively U.S. breweries on tap.

Wood-fired pizza, sustainably and locally sourced food for vegetarians and omnivores, local craft beers.

Locally-minded coffeehouse and caterer that serves fairly traded, organic coffee and tea, and supports organic agriculture and local farmers.

Koo Zee Doo

Moshulu

pumpkinphilly.com 1713 South St., 215.545.4448

koozeedoo.com 614 N. Second St., 215.923.8080

moshulu.com 401 S. Columbus Blvd., 215.923.2500

Pure Fare

Le Virtu

Nectar

purefare.com 119 South 21st St., 267.318.7441

levirtu.com 1927 East Passyunk Ave., 215.271.5626

tastenectar.com 1901 Lancaster Ave., Berwyn, 610.725.6652

R2L

kennettrestaurant.com 848 S. Second St., 267.687.1426

Lolita lolitabyob.com , 106 S. 13th St., 215.546.7100

London Grill londongrill.com 2301 Fairmount Ave., 215.978.4545

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

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Classic French cooking with the freshest, finest, seasonal and sustainable ingredients.

Pumpkin BYOB

r2lrestaurant.com 50 South 16th St., 215.564.5337

Nomad Pizza

Roller’s Flying Fish Café

nomadpizzaco.com 611 S. 7th St., 215.238.0900

rollersrestaurants.com 8142 Germantown Ave., 215.247.0707

OPA

Route 6

opaphiladelphia.com 1311 Sansom St., 215.545.0170

route6restaurant.com , 600 N Broad St.

The four-door MINI Countryman with seating for up to five and available all-whell drive.*

OTTO’S MINI 305 W LINCOLN HWY EXTON, PA 19341 855-646-4194

OTTOSMINI.COM

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Russet

Supper

The Institute

russetphilly.com 1521 Spruce St., 215.546.1521

supperphilly.com 926 South St., 215.592.8180

institutebar.com 549 N. 12th St., 267.318.7772

Sweetgreen

The Pickled Heron

sweetgreen.com • 68 Coulter Ave., Ardmore, 610.642.9400 • UPenn, 3925 Walnut St., 215.386.1365

thepickledheron.com 2218 Frankford Ave., 215.634.5666

Fresh, sustainable salads and frozen yogurt with seasonal ingredients sourced from local farms.

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

Talula’s Garden

The Union League of Philadelphia

talulasgarden.com 210 W. Washington Sq., 215.592.7787

unionleague.org 140 South Broad St., 215.563.6500

Rittenhouse Square BYOB with Italian and French-inspired menu using the finest local and seasonal ingredients.

South Philly Tap Room southphiladelphiataproom.com 1509 Mifflin St., 215.271.7787

Gastropub featuring antibiotic and growth hormone-free meats, sustainable fish, and locally raised and produced ingredients whenever possible.

Spring Mill Cafe springmill.com 164 Barren Hill Rd., Conshohocken, 610.828.2550

Seasonal, local, ingredients, light and seasonal preparations, dinner seven nights and a Sunday brunch, vegetarian and gluten-free options.

BYOB committed to locally sourced ingredients and community sustainability.

Talula’s Table

Southwark Restaurant & Bar

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

southwarkrestaurant.com 701 S. Fourth St., 215.238.1888

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

Standard Tap

talulastable.com 102 W. State St., Kennett Square, 610.444.8255

Changing chalkboard menu boasts favorites such as smelts and chicken pie as well as seasonally available fish, game, and produce. Over 20 locally brewed beers plus 2 cask-conditioned brews on hand pumps.

Triumph Brewing Company triumphbrewing.com/philadelphia 117 Chestnut St, 215.625.0855

thebelgiancafe.com 21st & Green Sts., 215.235.3500

Extensive international bottled beer list and more than a dozen beers on tap. Menu includes many vegetarian and vegan-friendly dishes.

Did

know?

Reading Terminal Market carries a wide variety of fresh produce, meats, poultry, dairy, cheeses, eggs and value-added products from organic and sustainable farms in southeastern Pennsylvania, New Jersey and Delaware. The Farmstand is unique both regionally and nationally due to its mix of highquality farmers’ market products with the convenience and accessibility of a grocery store.

2013–14 LOCAL FOOD GUIDE

Award-winning Brew Pub serving craft beer made in-house, local sustainable ingredients, an eclectic local and sustainable menu and regional and national live entertainment.

twenty manning grill twentymanning.com 261 S. 20th St., 215.731.0900

Relaxed setting with seasonal classic fare like salads, burgers, raw-bar selections, snacks and sides and heartier plates.

Vedge Restaurant vedgerestaurant.com 1221 Locust St., 215.320.7500

Vetri

The Fair Food Farmstand in

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Taproom features beer, wine and cider on draft, wood-grilled flatbreads and tasty bar fare. NewTria Taproom at 2005 Walnut St.

terrapa.com 243 South Camac St., 215.545.1102

you

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triacafe.com • 123 S. 18th St., 215.972.8742 • 1137 Spruce St., 215.629.9200 • Tria Taproom: 2005 Walnut St.

Terra Restaurant & Bar

The Belgian Café

standardtap.com 901 N. Second St., 215.238.0630

Tria Café

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vetriristorante.com 1312 Spruce St., 215.732.3478

White Dog Cafe whitedog.com • 3420 Sansom St., 215.386.9224 • 200 W. Lancaster Ave., Wayne 610.225.3700

Finest ingredients from local farms. American cuisine, civic engagement, and environmental responsibility.

Will BYOB willbyob.com 1911 E Passyunk Ave.

Zahav zahavrestaurant.com 237 St. James Place, 215.625.8800

“You’ll think twice about the food you put into your mouth after you read Drift. This thriller isn’t only compelling—it’s about something hugely important.”

Drift

An ecological thriller about GMOs from Jon McGoran

“McGoran impressively integrates concerns about genetically modified produce with an action-filled storyline and fleshedout characters…The disturbing, but scientifically plausible, secret at the heart of the bad guys’ schemes is an original one, and McGoran makes the most of it.”

Publishers Weekly, starred review “This is a rare rip-roaring read that’s also about something very serious—in this case, genetically modified foods. It’s somehow both escapist fun and a scary real-life wake-up call.”

RealSimple.com “This biotech thriller delivers a complex Frankenfood story, with lots of twists and turns leading to a startling ending.

Readers who enjoy Michael Crichton or liked Paul McEuen’s Spiral, or even the nonfiction biothrillers by Richard Preston, will find much to enjoy here.”

Booklist

David Morrell, NYTimes bestselling author of Murder as a Fine Art

“Jon McGoran is a writer to watch.

His effortless prose keeps his quirky characters ripping through a tricky plot that’s as unusual as it is original.

Drift is a winner.”

F. Paul Wilson, NY Times bestselling author of Dark at the End

“Drift is a compelling and devious novel from a powerful new voice in thriller fiction. Jon McGoran has the chops to become one of the greats!”

Jonathan Maberry, NY Times bestselling author of Assassin’s Code and Rot & Ruin

“Cops, drugs, plenty of action. Drift is written with style and verve. Do yourself a favor and read this tough thriller.”

John Lutz, NY Times bestselling author of Serial

“Gripping, chilling and written with aplomb. Packed with plot twists and palpable tension; it’s Lee Child’s Killing Floor with a smart-aleck Reacher. Genuinely unputdownable.”

Owen Laukkanen, author of The Professionals

Launch Party! July 9, 2013, 6:30 p.m.

Academy of Natural Sciences in Philadelphia Reading • Signing • Music • Refreshments • Special Guests Free admission. Space is limited. Register at jonmcgoran-ans.eventbrite.com

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Food Trucks

Specialty Stores

Frank & Josie’s

Mucho Bueno

frankandjosies.com

eatmuchobueno@gmail.com

Vegan lunch cart with a seasonal menu and produce and beans from local farms working with other small local businesses. Many gluten-free and organic ingredients.

Menu includes tacos, sandwiches and salads, along with vegan and gluten-free options sourced from local farms.

Füd Truk

luckyoldsouls.com

Lucky Old Souls

Lehigh University destination featuring local and seasonal ingredients with favorites like “Smashed Falafel” and hand-cut local fries.

Operated by Sodexo as part of the school’s foodforward approach to campus dining.

“Farm-to-truck” menu features grass-fed beef burgers, housemade veggie burgers, hand-cut fries, house-cured bacon, made-from-scratch condiments, seasonal local vegetables, thick milkshakes, and all-natural mixed-to-order sodas.

Local 215

Zea May’s

www.local215foodtruck.com

zeamayskitchen.com 267-270-2364

lehighdining.com

Homespun American fare made with meat and produce from small farms in and around the city.

Nose-to-tail style and highly seasonal menu, vegetarian and gluten-free dishes.

Foods made with ingredients common in Native American cuisines: corn, quinoa, wild rice, bison, and more.

Who knew Philadelphia was the land of milk and honey? We’ve got gelato and ice cream made from local milk and chocolates made with honey from nearby hives. And how about some local cheese with that Pennsylvania brew?

Betty’s Speakeasy bettysfudge.com 2241 Gray’s Ferry Ave., No. 1, 215.735.9060

Capogiro Gelato capogirogelato.com • Midtown Village: 119 S. 13th St., 215.351.0900 • Rittenhouse Square: 117 S. 20th St., 215.636.9250 • University City: 3925 Walnut St., 215.222.0252 • Passyunk Scoop Shop, 1625 E. Passyunk Ave., 215.462.3790

Growing Local After thirteen years of Fair Food, local farms showing healthy growth

Against the backdrop of long-term overall declines in both the number of farms and acres farmed in Pennsylvania, since Fair Food began thirteen years ago, our local food system has enjoyed a dramatic increase in the number of small farms feeding directly into our local food shed.

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The original fourteen vendors were ARC Greenhouses, Farm Fresh for Chefs, Green Meadow, Helen’s Pure Foods, Indian Orchards, Irwin Mushrooms, Kauffman’s Fruit Farm, Keystone Cattle Co., Landisdale Farm, Mariposa, Meadow Run, Natural Acres, Oley Valley Produce and Overbrook Herb Farm.

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Family-owned and operated gelateria offering Italian artisan gelato made with farm fresh local milk from grass-fed, hormone-free cows and handpicked produce, including blackberries, Asian pears and quince.

Di Bruno Bros.

Metropolitan Bakery

The Franklin Fountain

metropolitanbakery.com • Rittenhouse Square: 262 S. 19th St., 215.545.6655 • Reading Terminal Market: 12th and Arch Sts., 215.829.9020 • Chestnut Hill: 8607 Germantown Ave., 215.753.9001 • West Philadelphia: 4013 Walnut St., 215.222.1492

franklinfountain.com 116 Market St., 215.627.1899

Homemade ice creams, sundaes and fizzy fountain concoctions in the authentic atmosphere of an early-1900’s soda fountain.

Artisan bakery specializing in handmade rustic breads and pastries. Stores offer an array of locally produced products, including cheese, yogurt, pasta, fair trade coffee and premium teas.

dibruno.com • Rittenhouse Square: 1730 Chestnut St., 215.665.9220 • Italian Market: 930 S. Ninth St., 215.922.2876 • Comcast Center: 1701 JFK Blvd., 215.531.5666 • Ardmore Farmers Market: 120 Coulter Ave., 484.416.3311

Shane Confectionery shanecandies.com 110 Market St., 215.922.1048

Established in 1863, chocolates and confections made on site with an emphasis on locallysourced ingredients, seasonal specialties and old-fashioned quality.

Night Kitchen Bakery

Serving the highest quality gourmet and artisanal cheeses, meats and produce since 1939.

nightkitchenbakery.com 7725 Germantown Ave., 215.248.9235

Cakes, cookies, tarts and pies, made using Old World recipes and local ingredients when available.

Jamie Hollander Gourmet Foods & Catering jhollandergourmet.com 415 South York Rd, New Hope

Pennsylvania General Store

Family-owned shop offers made-to-order sandwiches, salads and soups as well as prepared foods, regional cheeses, and more with a focus on local, seasonal products.

pageneralstore.com Reading Terminal Market, 12th & Arch Sts., 800-554-4891

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Currently, Fair Food sources from 112 regional farms and producers, including 93 vendors in Pennsylvania, 15 in New Jersey, and one each in Delaware, New York and Maine (not pictured on the map). Data provided by Fair Food.

map by Lauren Medsker

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Local Food guide philadelphia 2013-14

Caterers and Food Service Providers These caterers and food service providers think outside the box by providing delicious, fresh and locally sourced foods at functions, from cafeteria lunches to formal galas.

Birchtree Catering birchtreecatering.com 1909 S. Mole St., 215.390.3415

Fresh, local food and seasonal menus, customized for each client. Options include the best in biodegradable plateware and sustainable solutions for elegant events.

Mugshots Coffeehouse

Donna & Company

mugshotscoffeehouse.com • Art Museum: 1925 Fairmount Ave. • Temple University: 1520 Cecil B. Moore Ave. • Brewerytown: 2831 Girard Ave.

shopdonna.com • tom.pinder@shopdonna.com 908.272.4380

Fair Food-approved catering services. Platters for breakfast, lunch and dessert. Compostable disposables and beverages, including organic coffee and tea.

Samirand Catering samirand.com, 215.848.9797

Food Artisans Amaranth Gluten Free Bakery amaranthbakery.com, 717.330.4359

cosmicfoods.com 219 E. Fifth Ave., Conshohocken, 215.753.1991

Providing whole grain breads, rolls, sweets, granola and more to local restaurants, institutions, grocers, cafes and farmers markets.

Feast Your Eyes Inc.

coco love homemade

fyecatering.com • lynn@feastyoureyescatering.com 215.634.3002

cocolovehomemade.com

Cosmic Catering

Located in a repurposed factory in Kensington that has been made into a unique party space.

Frog Commissary Catering frogcommissary.com, 215.448.1100

Based at The Franklin Institute, Frog Commissary provides on- and off-premise catering and operates Franklin Foodworks, the restaurant at The Franklin Institute.

Whimsical spins on classic treats using local and seasonal ingredients, delicate tea cookies, luxurious whoopie pies, and darling bruffins™ sold in local cafes and shipped to your doorstep.

Cookie Confidential cookieconfidential.com

Artisan line of cookies, cupcakes (in jars and pops!), and brittle using locally sourced and organic ingredients.

Jamie Hollander Gourmet Foods & Catering

Daisy Organic Flours for McGeary Organics

jhollandergourmet.com 415 South York Rd, New Hope

daisyflour.com • info@mcgearyorganics.com 800.624.3279

Independent, family-owned shop offering madeto-order sandwiches, salads and soups, prepared foods, regional cheeses, and meats and dessert items, with a focus on local, seasonal products.

Didyou

Daisy Organic Pastry, All-Purpose Bread and Spelt Flours are milled at the Annville Flouring Mill near Hershey Pa. The mill has been in continuous operation since about 1740.

know?

Fair Food’s Double Dollars coupon program makes

locally-produced food more accessible and affordable for SNAP (Supplemental Nutrition Assistance Program) shoppers. Since its launch in October 2010, this program at the Fair Food Farmstand in Reading Terminal Market has reached over 800 households across Philadelphia and has redeemed over $32,000 in coupons. For more information about this program email info@fairfoodphilly.org.

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Brings the Tuscan slow food movement to NJ and PA. Locally sourced ingredients create chocolates with bold flavor profiles.

Éclat Chocolate eclatchocolate.com 24 South High St., West Chester, 610.692.5206

Sustainable ingredients, and local and seasonal products whenever possible. The area’s largest selection of organic, fair trade, and single origin chocolate, and other seasonal specialties.

Farm Fromage farmfromage.com

Local seller of PA artisan cheeses, they help farmers stay on the farm and distribute cheese throughout the United States.

Fresh Tofu Inc. freshtofu.com 1101 Harrison St., Allentown, 610.433.4711

Supplying the East Coast with organic artisanal tofu and other fine soy products since 1983.

Preservative-free, vegan.

Gilda’s Biscotti Inc. gildasbiscotti.com 267.679.7589

Producing handmade biscotti for more than 15 years using pasture-raised hen eggs and other sustainable ingredients.

Good Spoon Seasonal Foods goodspoonfoods.com

Seasonal soups and stews made with fresh, local, and sustainably-sourced ingredients. Available year-round at the Fair Food Farmstand and select local markets.

Dad’s Hat Rye Whiskey Mountain Laurel Spirits, LLC dadshatrye.com, 215.781.8300

Turning local rye grain into rye whiskey in a converted 19th century mill in Bristol, PA.

BUCK RUN FARM, COATESVILLE, PA

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

www.buckrunfarm.com • 610.486.0789 or 610.384.6576

OPEN TO ALL! Be Kind, Work Hard,

LOCALLY GROWN & SUSTAINABLE PRODUCE, MEAT, DAIRY, PET, HEALTH AND BEAUTY PRODUCTS.

Observe your world

4824 BALTIMORE AVE. (215) 729-2121 WWW.MARIPOSA.COOP

www.turningrootsfarm.com

Brought to you from the Lafferty famiLy farm!

Farmer Friendly in SpringÞeld

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The chip that’s dried not fried!

Local Since 1869

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DELICIOUS, ALL-NATURAL, HEALTHY MEATS & EGGS

Lindenhof Farm, LLC All Grass-Fed Beef, Chicken, Turkey, Pork and Lamb Free-Range Eggs

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Local Food guide philadelphia 2013-14

Philadelphia Brewing Company philadelphiabrewing.com 2423-39 Amber St., 215.427.2739

Philadelphia Brewing Co. keeps it local and fresh, with brewery tours every Saturday (noon – 3 p.m.) that show their commitment to sustainability and community.

Philadelphia Distilling philadelphiadistilling.com 12285 McNulty Rd., 215.671.0346

First craft distiller in Pennsylvania since before prohibition distills, bottles and markets award-winning small batch spirits, all made in Philadelphia.

Ray’s Seitan 1101 Harrison St., Allentown, 610.351.0479

Producing quality seitan since 1983, their new (2007) processing facility is open to visitors.

Subarashii Kudamono wonderfulfruit.com • winesofsubarashii.com 610.282.7588

This artisan grower of gourmet Asian pears offers varieties of fresh Asian pears during the fall season. Dried Asian pears are sold year-round.

Wine and spirits available at PLCB stores.

Urban Apiaries urbanapiaries.com

Honey made exclusively by city-dwelling honeybees, labeled by zipcode and capturing the unique flavor of rooftop gardens and window boxes, community gardens and city parks to produce complex, delicious honey. Spared the stresses of industrialized agriculture, urban bees are strong, healthy bees producing great honey.

Victory Brewing Company victorybeer.com 420 Acorn Lane, Downingtown, 610.873.0881

Creating award-winning beers since 1996, committed to watershed conservation and community stewardship.

Weckerly’s Ice Cream weckerlys.com

Seasonally changing frozen treats made with cream from Seven Stars Farm. Ice cream, ice cream sandwiches and bon-bons available year round at the Green Line Café.

Personal Chefs Vegetarian, vegan, gluten-free or omnivorous good brought to your home.

Healthy Bites healthybitesdelivery.com Katie Cavuto Boyle, MS, RD, Chef, 215.259.8646

Organic Planet Handcrafted Foods organicplanetexp@aol.com, 215.696.9780

In-home personal chef service catering to customers of all kinds, especially those with challenging dietary needs. Chef Lindsay Gilmour has had a lifelong love affair with global food traditions and the allure of fresh, delicious food direct from farmers who take land and animal stewardship seriously.

Studio Kitchen studiokitchen.com • studiokitchen@gmail.com

A social experiment in the propagation and perception of natural flavors, sourcing ingredients as direct from the source as possible to push flavors forward with harmony and surprise.

Institutions Schools, universities, hospitals and other institutions have significant food needs, and thus significant power to influence our local food economy. They have chosen responsibly and sustainably by promoting locally grown food on their campuses.

Bon Appétit at Penn Dining paul.bulau@cafebonappetit.com • Hill House, 3333 Walnut St. • Houston Market, 3417 Spruce St. • 1920 Commons, 3800 Locust Walk

Driven to create food in a socially responsible manner by purchasing from local sustainable farms.

Small, artisanal bread and pastry bakery in Northeast Philadelphia selling hand-formed and fresh baked products to restaurants, cafes, hotels, and caterers.

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Sodexo Campus Services sodexousa.com 6081 Hamilton Blvd., Allentown 610.217.5378

Partnering for a better tomorrow through local, sustainable dining that supports health, planet and communities.

• DeSales University, Center Valley, PA • Lehigh University, Bethlehem, PA • Moravian College, Bethlehem, PA • Muhlenberg College, Allentown, PA • Northampton Community College, Bethlehem, PA.

Sustainable Fare at Lawrenceville School sustainablefare.com Island Heights, N.J., 609-620-6143

See description on page 26.

Thomas Jefferson University Hospital jeffersonhospital.org 111 S. 11th St., 1-800-JEFF-NOW

CulinArt Inc.

University of the Arts

97 Great Valley Parkway, Malvern, 610.644.1500 • Abington Friends School: 575 Washington Lane, Jenkintown, 215.886.4350 • Agnes Irwin School: 275 S. Ithan Ave., Bryn Mawr, 610.525.8400 • Cumberland County College: P.O. Box 1500 College

uarts.edu 320 S Broad St.

cooperhealth.org One Cooper Plaza, Camden, 856.342.2000

wildflourbakery.net

parkhurstdining.com

Cooper runs a community garden, operates a farm stand year-round in the hospital lobby, and serves as a CSA site for Muth Family Farm.

Cooper University Hospital

wholesomedairyfarms.com healthycows@yahoo.com 610.621.0508

Wild Flour Bakery

Parkhurst Dining

Atrium cafeteria features fair trade organic coffee, local organic yogurt and cage-free eggs.

Patients, staff and visitors enjoy local, seasonal produce and rBGH-free local dairy. They also sponsor a buying club, CSA and weekly farmers market.

Wholesome Dairy Farms

Grass fed dairy products, whole milk yogurts, kefir, ricotta cheese, chocolate milk and raw milk.

Drive, Vineland, N.J., 856.691.8600 • The George School: 1690 Newtown Langhorne Road, Newtown, 215.579.6500 • Germantown Friends School: 31 W. Coulter St., 215.951.2300 • Holy Family University: 9801 Frankford Ave., 215.637.7700 • Montgomery County Community College: 340 DeKalb Pike, Blue Bell, 215.641.6300 • Philadelphia College of Osteopathic Medicine: 4170 City Ave., 215.871.6922 • Sanford School: 6900 Lancaster Pike, • Hockessin, Del., 302.239.5263 • SCH Academy, Phila, 215.247.7200 • Tower Hill School: 2813 West 17th St. Wilmington, 302.575.0550 • Waldron Mercy Academy: 513 Montgomery Ave., Lower Merion, 610.664.9847 • William Penn Charter School: 3000 W. School House Lane, 215.844.3460 • Friends Select, 1651 Benjamin Franklin Pkwy., friends-select.org • The Green Tree School, 6401 Wayne Ave., greentreeschool.org • Independence Charter School, 1600 Lombard St., independencecharter.org • Moore College of Art & Design, 1916 Race St., moore.edu

Wissahickon Charter School wissahickoncharter.org 4700 Wissahickon Ave.

Philly Roasted, Always Fresh!

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

267.270.2563

Farm Fromage Hand Crafted Cheese from the Farm Howard M. Field www.farmfromage.com howard@farmfromage.com • 717-314-1373

Does Shore Catch bring the freshest fish to Philadelphia, or what?

You decide.

At our Rittenhouse (Sat. 9-3) and South & Passyunk (Sat. 10-2) Farmers’ Markets.

harvestlocalfoods.com

shop online for home delivery

www.farmtocity.org

Just one mile from the PA state line, we are Delaware's premiere supplier of PA-grown organic and pastured foods.

Environmentally Conscious Attorneys at Law SMALL BUSINESSES . LITIGATION CONTRACTS . WILLS . NEGOTIATIONS

7417 Lancaster Pike Hockessin, DE 19707 | (302) 234-6779

www.HarvestMarketNaturalFoods.com

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While serving our clients, we are Eco-friendly and tech-savvy, creating lower costs and hourly fees

Sustainably raised pork, lamb, & goat meat Meadow-raised, natural-color wool & yarn products

2917 Harper Street | Brewerytown, Philadelphia (215) 327-2900 | econsciouslawyers@gmail.com Econsciouslawyers.com

166 Monmouth Rd • NorthPork Hanover, NJ 08562 Sustainably Raised & Lamb • highview-farm.com Border 609-758-6708 Collies, Horse Boarding & Turnout

paperless/shared/home offices*e-faxes*tele/video conferencing

Horse boarding & turnout

609-758-6708

A sustAinAble, AnimAl WelfAre Approved locAl fArm

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Local Food guide philadelphia 2013-14

Fair Food Advocates Support the local food system through business practices, a variety of community partnerships and their Fair Food membership.

Bartram’s Garden bartramsgarden.org 54th St. & Lindbergh Blvd.

This garden of curiosity on the banks of the Schuylkill River offers local honey and a unique selection of native plants and edibles for home gardeners, as well as wholesale distributors. Please visit our website for seasonal hours.

Common Market Philadelphia commonmarketphila.org 215.275.3435 @CommonMkt

Fitly fitly.org • @FitlyFamily 417 N. 8th St., 2nd Floor, 609.289.0710

Social enterprise addressing childhood obesity by providing busy families with a free delivery service of healthy ingredients and meal prepping instructions.

Lancaster Farm Fresh Coop (LFFC) orders@lancasterfarmfresh.com 717.656.3533

Nonprofit farmer-owned organic co-op in Lancaster County delivering fresh, handpicked organic produce directly to businesses twice a week. Their small farms supply grass-fed meats from healthy, humanely raised animals.

They carry locally milled flour, local honey, rich, nutrient-dense eggs from pastured chickens, PA maple syrup, a wide array of dairy, and gluten-free baked goods.

Local Food Systems, Inc. Local Food Systems connects high volume buyers to reliable supply, and brings suppliers demand.

Philadelphia Chamber Music Society pcmsconcerts.org 1528 Walnut St. Suite 301, 215.569.8080

Presenting classical chamber music concerts by world-class artists at venues around the city paired with tastings from local farms or businesses, enhancing the concert experience and providing wonderful exposure for the purveyors.

2013–14 LOCAL FOOD GUIDE

freshfromzone7.com • freshfromzone7@gmail.com 540 Route 31, Ringoes, N.J., 609.443.1772

Local craft beer-centric magazine covering the culture behind Philadelphia’s craft beer movement. Free copies can be found at most better beer destinations in the area and at the Fair Food Farmstand. Available in digital format at iTunes app store.

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Farm-fresh distribution, connecting organic and sustainable farms in NJ and Eastern PA to restaurants and grocers all year. Dinners on the farm, June -Sept.

Philly Mobile Food Association phillymfa.com • @phillymfa

Providing a strong communal voice and shared resources to support local food truck and food cart operators. They also develop alternative eating experiences in underutilized spaces.

Rolling Barrel Events rollingbarrel.com Bridgeport, Pa., 610.292.0880

A full-service event planning and management firm. Plans everything from intimate tutored tastings to large scale celebrations like Fair Food’s Brewer’s Plate. strengthenhealth.org, 1149 N. 3rd St., 215.238.9212

Educational programs on the practice of a timetested plant-based diet and contemporary macrobiotic principles. Cooking classes, lectures, seminars and advanced training helps people improve their energy level and recover from various health problems.

Sustainable Fare sustainablefare.com Island Heights, N.J., 609.620.6143

Emphasis is on locally grown foods and seasonal menus, prepared with fresh, unprocessed ingredients.

The FruitGuys fruitguys.com/philadelphia • info@fruitguys.com 877-378-4863

Regional TakeHome case is a weekly mix of fruits and vegetables sourced from local farms and delivered to you at work or at home. The FruitGuys also delivers farm-fresh fruit and healthy snacks to the workplace. The FruitGuys support charities like Philabundance and projects that positively impact the environment and the farming community.

The Enterprise Center CDC theenterprisecenter.com 4548 Market St., 215.895.4000

lfs.ag • info@lfs.ag 267.603.3663

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phillybeerscene.com

Strengthening Health Institute

A source for local farm food, nonprofit wholesale local food distributor delivers to hospitals, schools, universities, restaurants, groceries and communities.

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Philly Beer Scene

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

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

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

fairfoodphilly.org

Community Supported Agriculture (CSA) Community Supported Agriculture (CSA) is a mutually beneficial agreement between community members and a local farmer.

In exchange for a payment in the spring, a CSA farm provides a “share” of the produce and other farm products throughout during the growing season.

Crawford Organics crawfordorganics.com • csa@crawfordorganics.com

Delaware Valley Farm Share dvfarmshare.org • info@dvfarmshare.org 215.274.3435 x 10

Down to Earth Harvest downtoearthharvest.com downtoearth.csa@gmail.com 912 S. Union St., Kennett Square

Farm to Families scfchildren.org/community-programs

Greensgrow Farms greensgrow.org • csa@greensgrow.org 215.380.4355 2501 E. Cumberland St.

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

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

Hazon CSAs • Elkins Park Hazon CSA: ElkinsParkHazonCSA.com, 215.635.3110 • Merion Station Hazon CSA: adathisrael.org/csa, 610.934.1919 • Center City Hazon CSA: centercitycsa.com, 215.232.0808

Henry Got Crops! CSA weaversway.coop henrygotcrops@weaversway.coop Saul High School of Agriculture, 7100 Henry Ave.

Herrcastle Farm herrcastlefarm.com • herrcastlefarm@comcast.net 717.284.3203

TAP IT.

The Neighborhood’s de facto living room.

– National Geographic.

Lancaster Farm Fresh Cooperative lancasterfarmfresh.com csa@lancasterfarmfresh.com 48 Eagle Dr., Leola, 717.656.3533

Nonprofit organic famers’ cooperative of 75 growers in Lancaster County. Their 25-week, May-October CSA offers weekly full or half vegetable shares. Optional fruit and flower shares available. More than 70 pickup locations including Center City, N. Philadelphia and University City.

Landisdale Farm landisdalefarm.com

Neighborhood Foods neighborhoodfoods.org/csa.html neighborhoodfoods@gmail.com

Pennypack Farm and Education Center pennypackfarm.org • info@pennypackfarm.org 215.646.3943

Red Earth Farm redearthfarm.org • info@redearthfarm.org 570.943.3460

Root Mass Farm rootmassfarm.com • landon@rootmassfarm.com 484.706.9039 344A Old State Rd., Oley.

Taproot Farm

Local Food, Beer, and Music.

growtaproots.com/share_sizes.html, taprootfarm@gmail.com George Brittenburg and Ola Creston

Teens 4 Good Urban Farm CSA Aviva Asher, avivaa@federationnc.org teens4good.orbius.com/purchase-products.page

West Philly Foods CSA beets@westphillyfoods.com 4548 Market St. westphillyfoods.com, 215.895.4050

Sources all produce from Philadelphiabased urban and rural farms. Profits support community programs and subsidize shares for low-income individuals.

Wimer’s Organics wimersorganics.com wimersorganics@gmail.com 717.445.4347

IT’S ALL GOOD.

Yellow Springs Farm (Cheese CSA) yellowspringsfarm.com al@yellowspringsfarm.com Chester Springs

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Local Food guide philadelphia 2013-14

Glossary When we talk about fair food, we mean...

Artisan: Food produced by non-industrial methods. Artisan producers respect the raw materials with which they work, know where these materials come from and understand their unique characteristics. They have mastered their craft and have a historical, experiential, intuitive and scientific understanding of it.

Biodiversity: The presence of genetic diversity or variety among plants and/or animals in an ecosystem. Greater biodiversity within an agricultural area generally leads to healthier soil and improved resilience to diseases and pests.

In contrast, monoculture is a lack of genetic diversity in an agricultural area.

Buying Clubs: Members order food for periodic delivery, typically once a week. Unlike CSAs, buying clubs operate on a “pay-as-you-go” basis, allowing members to order as much or as little food as they want each week.

Certified Organic: In the United States, all Certified Organic fresh or processed foods must be produced according to the national organic standards and certified by a USDA-accredited inspection agency. Organic farmers must use only approved materials that will not harm humans, animals or soil life.

Chemical Free: Farms that refrain from using any chemical pesticides, herbicides, fungicides and other similar agents. Chemical-free farms may or may not have USDA organic certification.

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

Conventional Agriculture: This broad category of farming practices encompasses everything from IPM (see below) to heavy reliance on machinery and chemicals to raise crops and livestock.

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

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Free-range chickens on Spring Wood Farm in Kinzers, PA.

Fair Trade: Business Practices that improve the terms of trade for farmers and artisans by increasing access to markets and ensuring just compensation for their products and labor.

Farmstead Cheese: Cheeses made by the farmers who raise the animals that produce the milk. In other words, they are cheeses “from the farm.”

Food Hub: Business or organization that actively manages the aggregation, distribution, and marketing of source-identified food products primarily from local and regional producers for the purpose of strengthening producer capacity and access to wholesale, retail, and institutional markets. Food hubs have positive economic, social and environmental impacts in their communities, and fill a critical gap in regional food systems.

Foodshed: Similar in concept to a watershed, a foodshed outlines the flow of food feeding a particular area.

Free-Range/Free-Roaming: Animals raised in systems where they can move about in an unrestrained manner.

GMO free/non-GMO: The vast majority of processed foods in the US contain genetically modified organisms (GMOs), whose DNA has been manipulated in a laboratory using genetic engineering. GMO-free products have no genetically engineered ingredients.

Certified organic products must be GMOfree. The non-GMO claim is unregulated, but some products are verified by a third party, like the Non-GMO Project.

100% Grass Fed: Animals that have been raised entirely on grass and are fed no grain.

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

Heirloom Varieties: Plants grown from seeds saved through several generations that have not been artificially genetically modified.

Growing heirloom varieties is important to the preservation of genetic diversity in the food supply.

Heritage Breeds: Traditional livestock that have not been altered by the demands of modern industrial agriculture. Heritage breed animals retain their historic characteristics and are raised in a manner that more closely matches the animal’s natural behavior.

Hormone & Antibiotic Free: Animals that have been raised without the use of growth hormones or subtherapeutic (routine) antibiotics.

Humane: Animal husbandry practices that raise animals under conditions that resemble their natural habitat, including ample outdoor space for movement, a healthy diet and limited-stress environment.

Integrated Pest Management (IPM): A lowinput approach to managing crops, ornamentals and orchards. IPM methods include, but are not limited to: using predatory insects to kill plant-eating pests, employing mechanical pest traps and using chemicals when necessary to avoid losing a crop. Considered a more sustainable alternative to the heavy use of pesticides.

Locally Grown: Farm products raised within our regional foodshed, which Fair Food considers to be a radius of approximately 150 miles from Philadelphia.

Pasture-Raised/Pastured: Animals that have never been confined to a feedlot or feeding floor and have had access to pasture throughout their lives.

Raw Milk: Milk that has not been pasteurized or homogenized. Many believe that raw milk contains more beneficial bacteria and enzymes, protein and other nutrients. Raw milk may also carry an increased chance of exposure to harmful microorganisms. The Pennsylvania Department of Agriculture regulates the operation and sanitation of raw milk bottling facilities in the Commonwealth. Twentyeight states in the U.S. currently allow some form of raw milk sales. Another important benefit of raw milk is that direct consumer sales and other viable markets for raw milk dairy farmers bolster their dairy business in an otherwise difficult dairy market.

photo by albert yee

Raw Milk Cheese: Cheeses made from unpasteurized milk. In the U.S., raw milk cheeses must be aged for at least 60 days.

Seasonality of Food: refers to the times of year when a given type of food is at its peak, either in terms of harvest or flavor. Seasonal foods are typically the freshest, most flavorful, and least expensive on the market.

Renovation of Weavers Way Mt. Airy

Helping local food innovators strengthen our communities

SNAP Incentive Programs: Programs designed to increase SNAP (formerly food stamps) recipients’ access to fresh, healthy food by matching SNAP spending with coupons to spend on additional food. Philadelphia has two key incentive programs: Fair Food’s Double Dollars and the The Food Trust and Philadelphia Department of Public Health’s Philly Food Bucks.

Sustainable Agriculture: An holistic method of agricultural production and distribution that strives to be ecologically sound, economically viable and socially responsible for present and future generations. Growing/production methods may include, but are not limited to, organic, IPM, chemical-free and responsible conventional.

UJMN is pleased to have designed nourishing spaces for Weavers Way Co-op, The Food Trust, and Swarthmore Co-op

rtmGRID4.5x4.75_Layout 1 8/31/12 3:24 PM Page 1

Transitional to Organic: On average, USDA Organic Certification takes about three years of applying certified methods to a farm’s growing or production operations. While working toward a “Certified Organic” status, many farms use the word “transitional” to define their farming practices.

Triple Bottom Line: A business model that gives equal weight to environmental sustainability, social justice and economic success.

Iovine ’s

Value-Added Products: Farm products that have been processed so as to add value in some fashion. Examples include jam, pickles and yogurt.

Vine ripened/Tree ripened: Fruit that has been allowed to ripen on the vine or tree. Within the industrial food system, fruit is often picked before it is ripe because it is better able to survive long distance travel. Tree or vineripened fruit has more fully developed natural sugars and so generally has better flavor.

Wild Foraged: Refers to the harvest of uncultivated plant-based foods that grow in the wild.

Examples from this region include ramps, hen of the woods mushrooms, fiddlehead ferns, and paw paws.

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Local Food guide philadelphia 2013-14

farmers markets

22nd & Tasker Farmers Market

Chestnut Hill Growers’ Market*

22nd and Tasker Streets Tuesdays 2pm-6pm

Winston at Germantown Ave. Sat 9:30 am – 1:30 pm

29th & Wharton Farmers Market

Clark Park Farmers Market

29th and Wharton Streets Tuesdays 2pm-6pm

43rd and Baltimore Ave Thursdays 3pm-7pm and Saturdays 10am-2pm

33rd & Diamond Farmers Market

Cliveden Park Farmers Market

33rd and Diamond Streets Tuesdays 2pm-6pm

Chew Avenue and Johnson Street Wednesdays 2pm-6pm

52nd & Haverford Farmers Market

Dickinson Square Farmers Market

52nd and Haverford Street Wednesdays and Fridays 1pm-5pm

Moyamensing Ave. & Morris St. Sun 10 am – 2 pm

58th & Chester Farmers Market

East Falls Farmers Market

58th and Chester Streets Wednesdays 2pm-6pm

In lot under Rt. 1 at Kelly Dr. Sat 10 am – 2 pm

Ambler Farmers Market

Fairhill Square Farmers Market

Butler Pike and Maple Ave. Sat 9 am – 1 pm

Bala Cynwyd Farmers Market Ridge Ave. at Acorn St. Fri 2 – 6 pm

Broad & Snyder Farmers Market

Broad & South Farmers Market

Belmont Ave. and St. Asaph’s Rd. Thurs 2:30 – 6:30 pm

Walnut St. near 18th St. Sat 9 am – 3 pm

Headhouse Farmers Market

Schuylkill River Park Farmers Market

2nd and Lombard Streets Sundays 10am-2pm

Hunting Park Farmers Market

25th and Spruce Streets Wednesdays 3pm-7pm

West Hunting Park Ave and Old York Road Saturdays 10am-2pm

South & Passyunk Farmers Market

Jefferson Farmers Market

South St. at Passyunk Ave. Sat 10 am – 2 pm

3rd Street, between Poplar and W. Widley Streets Thursdays 3pm-7pm

Suburban Station Farmers Market 16th St. Concourse Thurs noon – 6:30 pm

Swarthmore Farmers Market Town center parking lot.

Sat 9:30 am – 1:30 pm

Fountain Farmers Market

Broad Street and Olney Avenue Thursdays 2pm-6pm

Market St. at 30th St. Station Wed 11 am – 5 pm

Overbrook Farms Farmers Market

University Square Farmers Market

Lancaster and City Ave, at the Overbrook Presbyterian Church Saturdays 9am-1pm

36th St. at Walnut St. Wed 10 am – 3 pm

Oxford Circle Farmers Market

Ogontz and 72nd Avenues Tuesdays 2pm-6pm

Lancaster and Bryn Mawr Ave. Sat 9 am – 1 pm

Frankford and Bustleton Avenues Tuesdays 2pm-6pm

Cecil B. Moore Farmers Market

Germantown Farmers Market Germantown Avenue and Walnut Lane, in front of Historic Wyck House Fridays 2pm-6pm

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Rittenhouse Farmers Market*

Olney Transportation Center Farmers Market

Frankford Transportation Center Farmers Market

2013–14 LOCAL FOOD GUIDE

Gorgas Park Farmers Market

23rd and Pine Streets Saturdays 9am-2pm

Bryn Mawr Farmers Market*

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Byberry Rd. and Barbary Rd. Sat 10 am – 2 pm

Liberty Lands Farmers Market

E. Passyunk Ave at Tasker & 11th St. Wed 3 – 7 pm

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Parkwood Farmers Market

Sat. 10 am – 1 pm

Fairmount Farmers Market

Broad and South Streets Wednesdays 2pm-7pm

Cecil B. Moore Ave, Between 13th and Broad Streets Thursdays 2pm-6pm

Girard & 27th Farmstand

Chestnut St. east of 10th St. Thurs 11 am – 3:30 pm

Fitler Square Farmers Market

Broad and Snyder Streets Tuesdays 2pm-7pm

Clark Park Farmers Market

4th Street and Lehigh Ave Tuesdays 1pm-5pm

22nd Street and Fairmount Avenue Thursdays 3pm-7pm

Photo by R. Kennedy for GPTMC

Farmers markets showcase food grown on local, sustainable family farms, sold by the farmers themselves. Whether you’re looking for seasonal vegetables, complex local cheeses, pastured eggs or grassfed meat, Philly’s farmers markets are there to enliven your meals.

For more information on area markets, visit farmtocity.org and foodtrustmarkets.org.

fairfoodphilly.org

900 East Howell Street, parking lot in front of the Oxford Circle Mennonite Church Thursdays 2pm-6pm

The Porch Farmers Market

West Oak Lane Farmers Market

Weavers Way Farmers Market Carpenter Lane and Greene St. Thurs 3 – 7 pm

*Open year round. Other markets open for the season in May or June. See our website for details.

Look for items labeled from around here to find products grown, raised or crafted within 100 miles (or so) as the crow flies.

And look for this logo to find products from your home state!

Visit our stores in the greater Philadelphia metro area!

Philadelphia - Callowhill 215-557-0015

Wynnewood 610-896-3737

Devon Plymouth Meeting Glen Mills 610-688-9400 610-832-0010 610-358-1133

Philadelphia - South Street 215-733-9788

North Wales Marlton Princeton Jenkintown 215-646-6300 856-797-1115 215-481-0800 fairfoodphilly.org LOCAL FOOD GUIDE | 2013–14609-799-2919 | 31

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The

Cheese Issue

Kids gotta eat.

Snack time at Shellbark Hollow Farm.

No Kids Allowed?

Cheese lovers embrace Chester Country’s highly regarded small dairies, but some neighbors prefer suburban living with all kidding aside story by emily teel • photos by albert yee

A

longside Pete Demchur’s driveway in suburban West Chester, Pa. is a paddock of big-eared Nubian goats. They chew alfalfa hay, browse for plants, and walk their front legs up the fence to investigate visitors. Beyond the paddock is a stand of lush bamboo.

Just beyond that is a group of townhomes.

Demchur owns and operates Shellbark Hollow Farm, producing small-batch goat cheeses. He never planned for his home on a 3.5-acre lot in West Chester to become a farm; the slow transition into farming began when his family gave him a pair of goats as a Father’s Day gift. A framed photo of those original goats sits on top of the living room television, alongside photos of the children who gave them to him. Demchur bred the pair, then started milking and making cheese. “Over the years,” he says, “the goats just took over the whole place.”

Cheesemaking and caring for the herd could be a full–time job for Demchur, but

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like many farmers, he has one job to pay the bills (in his case, repairing industrial air compressors), and another to feed the dream. Devoted to his animals, he sleeps with a baby monitor during kidding season, listening to the goats in the barn and ready to assist in labor should the need arise.

Demchur and his sister, Donna, sell Shellbark Hollow Farm kefir, yogurt, and fresh and aged goat cheeses at several area farmers markets and restaurants, including Southwark, R2L, Craft Ale House, Kimberton Inn, Styer’s at Terrain, and Di Bruno Brothers.

Pete Demchur of Shellbark Hollow Farm.

Despite the regional popularity of his products, the farm isn’t universally beloved.

“I’ve had some issues with the neighbors complaining,” says Demchur, gesturing to the townhouses adjacent to his property.

Like other small farms in suburbia, he is sometimes caught in the clash between rural and suburban priorities.

Got Their Goat “Suburban housing development doesn’t house a rural population,” explains Ronald Bailey, Executive Director of the Chester County Planning Commission. “It normally houses a suburban or urbanated [sic] population [that has] very different values.

A suburban individual may invest in a beautiful home, and he enjoys the view, but he wants to spend Saturday afternoon in his backyard barbecuing… [which] might be when the farmer is spreading manure on the fields… and for the farmer, it’s essential.

He has to keep his land productive, and the neighbor’s need for a barbecue might not fit into that equation.”

Demchur isn’t an irresponsible farmer.

There are no piles of manure on his property and his healthy, happy goats roam, pastured in a fenced network of grassy paddocks. In recent years, he’s actually decreased the size of his herd. But Demchur keeps goats and makes cheese as a vocation, not a hobby.

Mucking out stalls isn’t an optional activity, even on the weekends when the neighbors may be barbecuing. He’s unapologetic, but he recognizes that the area is changing, and it’s shifting away from enterprises like his.

He looks forward to the day when he can spend all of his time experimenting with new cheese ideas. The future of his farm, however, will likely require relocating.

Kidding around at Yellow Springs Farm.

Down on the Farm “I moved out here between ’75 and ’80, within five miles of me there were at least five operating cow dairies. They’re all housing developments now. [I’m] the only dairy left in East Goshen.”

He can count Catherine and Al Renzi, who own and operate Yellow Springs Farm, among his dairy compatriots. The Renzis milk goats and make an incredible variety of cheeses—including two American Cheese Society winners—on their historic Chester Springs farmstead. Catherine describes Chester County as “the dairy for the colonial America… where dairy came from… before Wisconsin, [and] before California.” Today, she, Demchur and the other members of the Chester County Cheese Artisans are working to keep that heritage alive.

Though profoundly agrarian in its history, and still the 24th most agricultural county in the nation, Chester County is urbanizing. It ranked highest in Pennsylvania in the 2010 census for per capita income. Property values have increased and it is shifting away from its agricultural heritage in favor of other economic drivers.

Bailey reports that there are “a million and a quarter square feet of new office space proposals under review.” As the county changes in its composition, so too does its culture, and Pete isn’t the only farmer who has experienced friction with his neighbors.

“We have neighbors who wish we weren’t here,” says Renzi.

“There have been some specific complaints. They range from noise to smell to just that we exist.” Like Shellbark Hollow, Yellow Springs began with a pair of goats. Over a decade, the Renzis—who both previously worked in the corporate sec-

tor—invested in their property, renovating a historic Pennsylvania bank barn (built into a slope, or “bank,” so the upper floor is ground–level on one side and lower floor is ground–level on the other side) with conservation in mind as much as entrepreneurship.

“One of the joys of this place is the history.

We’re connected to the land; it was a dairy, it is a dairy. This is our family—our home.” The Renzis want to be good neighbors and have good relationships in their community. They have longtime volunteers on the farm and an ever-growing cheese CSA member base, but they’ve also been subject to harsh criticism.

“One neighbor told me specifically that we were the outlier here,which feels a bit like being the only black family in the neighborhood in 1960.”

Complaints Over Herd Hillary Krummrich, Director of the Chester County Agricultural Development Council, laments the role of township supervisor receiving complaints about a farm. “You’re in a no-win situation. You have to respond. It may be because the person is completely right and there’s bad things going on, or they may have absolutely no understanding of agriculture.”

Catherine Renzi’s theory is that people object to her farm, or the idea of farming in general, because they have no idea what it means to be a farmer. People “know a teacher, a doctor, a librarian, a police-person, a carpenter—name your trade—but have [they] ever met a farmer? A lot of preconceptions and misconceptions come from not knowing.” She refers to a time when everyone was a farmer, when the farm and the homestead were indistinguishable. “This is how people used to live. They had a cow, they had a garden; the landscape and the foodscape were the same.” Now, it seems that people have lost sight of that history.

J ULY 20 13

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19

The

Cheese Issue

Odd Couples

If you’re feeling adventurous, try these likably unlikely pairs

Catherine Renzi and friends at Shellbark Hollow Farm.

by tenaya darlington

Farming, for the huge investment of work hours required, could be considered an identity as much as a vocation. Small, suburban farms, for the publicly accessible nature of their workspace, are subject to far more scrutiny than the average small business owner.

These two factors compound one another and make judgment that much more hurtful. “The farm is us,” says Renzi. “We live this for 15 hours each day, seven days a week. It’s who we are. So, if people oppose the farm, they oppose me.” Critical neighbors, who may have never had the opportunity to see the working side of agriculture, may have purchased homes near farms with no idea of what farming actually looks like.

Bailey offers an insight from the Turkey Hill ice cream label. “There are no cows on the packaging because [the marketing executives] discovered that the people who buy ice cream don’t want to know that ice cream comes from a stinky cow—they [just] want to know that it comes from a bucolic farm. That’s the problem we have—the constant conflict between the rural and the urban interface.”

Blessed are the Cheesemakers Like so many places, Chester County is at a crossroads that seems to pit suburban development against agriculture and open space preservation. As these two interests come into conflict, they raise the question: What is the place of the farm—especially the livestock farm— in a contemporary community?

“The operative word is balance,” says Bailey, referring to Landscapes2, an effort by the Chester County Planning Commission to create a comprehensive land–use policy framework for Chester County. The plan aims to encourage development while maintaining and enriching the agricultural land base. The agency has identified areas in the county appropriate for each function, recognizing develop-

20 gridphilly.com

JU LY 2 0 13

ment of roads, schools and other amenities— as well as open space and agriculture—as contributors to quality of life.

The Agricultural Development Council is also working hard to educate consumers and connect them with opportunities to meet farmers and spend time on farms, in the hopes that having more of an understanding of farming might help consumers appreciate the work of farmers and the existence of farms.

“Many people think their food comes from the supermarket,” says Bailey, with farms existing in some indefinable elsewhere. They love the idea of the red barn and the rolling hills, he says, but the reality—in Chester County, at least—is that farms that actually fit this image are disappearing, the land they once occupied giving way to housing subdivisions and commercial spaces. Livestock agriculture isn’t always convenient, picturesque, or even particularly compatible with urban or suburban lifestyles, but it is a fact of our every meal, whether we see it that way or not.

“If you make a farmstead cheese, by definition you have animals,” says Catherine Renzi. “Everybody loves farming as long as it’s not here.”

Though Pete Demchur’s West Chester farmstead might not be destined to remain where it is, it’s clear that Chester County is trying to make sure that farms like Yellow Spring don’t disappear altogether. After all without local farms there’s no such thing as local food.

Anchovies

Some people rankle at the thought of pairing milk and seafood, but starting an outdoor supper with a tray of fresh mozzarella and silver-glove-like white anchovies is elegant—and no more bizarre than eating clams on pizza. The beautifully brined mozzarella braids from Valley Shepherd Creamery in Reading Terminal Market are perfect. Buy a fresh one the day you plan to serve it, cut it into halfinch rounds and start draping sexy white anchovies everywhere. (Slip a tomato slice under each round, and you’ve got an appetizer no one will forget.)

Dark Cho colate

Stilton and dark chocolate make a fabulous couple, but you have to be in the mood for drama. On a hot night, skip the brownie sundae and try a local Love Bar alongside the area’s best Stilton standin, Birchrun Blue. Both are conveniently available at Headhouse Farmers Market.

Radishes

The French love to serve a summer lunch of fresh goat cheese and garden radishes.

You can pretend to be en Provence with an open-face toast slathered with chèvre and topped with radish coins and sea salt. Or, you can have a little more fun with a goat cheese and radish tasting, two things that are available at farmers markets throughout the season. Look for a variety of colored tubers, then forage for fresh goat cheeses, like Cranberry Creek’s spreadable chèvre and a log of Amazing Acres Baby Bloomer.

Guava Paste

Something about the sour note in guava paste plays beautifully off of medium or sharp cheddar, similar to how quince paste pulls a humdrum cheese like Manchego out of its sheepy stupor. Next time your CSA share includes a block of amenable but un-extraordinary cheddar, pop into a bodega for a tub of Goya guava paste. It’s a great pairing for a summer concert at the Mann Center.

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gridphilly.com

21

The

Cheese Issue

The Life of Png A day in the life of the city’s newest cheesemaker by tenaya darlington

T

his spring, Reading Terminal Market welcomed its first city creamery, Valley Shepherd, located just past Iovine Brothers, across from Molly Malloy’s. Market shoppers can stop by the window and watch cheese being made while they wait for their sandwich order from MeltKraft, a sandwich stand connected to the creamery that uses all local cheeses. Six days a week, you’ll see Jamie Png (pronounced ping) behind the glass, making mozzarella and sometimes cheddar.

Here’s what her typical day looks like.

1

2

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At 9 a.m., Png arrives at the Market—her commute is just a few blocks. After putting on her smock, she sanitizes the “make room.” Using a chitarra (which means “guitar” in Italian), she cuts curds for mozzarella, then stirs in warm water to soften them. Slowly, she pulls the warm curd. “If you stretch it too violently, it will tear,” she says. When the curd is stretchy, she begins to make a braid. On Saturdays, Png makes about 42 pounds of mozzarella.

After a quick brine, Png’s still-warm mozzarella is ready for sandwiches. When the lunch rush begins, she disappears into the cheese cave in the basement of the Terminal and checks the rinds on her cheddar. She selects a four-month-old to bring upstairs, where she takes a core and has the staff sample it. On this particular day, Rick Nichols, formerly of the Philadelphia Inquirer, stops by for a taste.

Once the lunch rush is over, Jamie returns to the make room to start a second batch of mozzarella. Although a little too much of her day is spent washing dishes, seeing a steady stream of Reading Terminal shoppers enjoying sandwiches made with her mozzarella helps make it all worthwhile. tenaya darlington blogs about cheese at madamefromageblog.com. Her new book, Di Bruno Bros. House of Cheese: A Guide toWedges, Recipes, and Pairings, is out this summer.

1 Cheesemaker Jamie Png makes fresh mozzarrella, first cutting the curds, 2 then gently pulling them out 3 before creating the final braids.

Whole Lotta Ricotta

H

by tenaya darlington

omemade ricotta is wholly different from the store-bought alternative, but for the richest, most flavorful ricotta, use raw, grass-fed whole milk. I purchased some from Wholesome Dairy Farms at the Fair Food Farmstand, and it yielded much tastier results than a batch I made from pasteurized milk. This ricotta is pillowy and fluffy—great for breakfast with berries and a drizzle of honey.

Homemade Ricotta Note: you’ll need cheesecloth and a candy thermometer 1 g. fresh whole milk (ideally raw, and not ultrapasteurized or homogenized) 1 tsp sea salt 1/3 c. fresh squeezed lemon juice

Rinse a large stock pot with cold water to help prevent milk from sticking to the sides as it cooks.

Pour milk into the pot and add salt.

Heat gradually on medium-low heat, stirring occasionally for 30 to 40 minutes. Be patient—the slower you heat the milk, the softer the curd.

When the milk begins to simmer, at around 180°F, remove the pot from the heat and gently stir in lemon juice. Stir just until combined, then let sit for 20 minutes.

Line a colander with cheese cloth—you may want to fold it in two and use a double thickness— then use a ladle to scoop the curds

from the pot into the cloth. You can reserve the whey (it’s good for making pizza dough) or let it drain into the sink.

Let the ricotta drain until it has reached your desired consistency, anywhere from 15 minutes to an hour. Then refrigerate and use within three to five days.

5-STEP ANIMAL WELFARE RATING your way of knowing how our meat animals were raised

Visit our stores in the greater Philadelphia metro area today!

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urban naturalist

by bernard brown • photos by christian hunold

Brown snake

Spiders and Snakes Urban farm is crawling with miniature wildlife

I

went to mill creek farm for the snakes, but I stayed for the bugs. As an urban herper (reptile and amphibian enthusiast), I like to walk around green places looking under objects for critters.

I had a great time with the small brown snakes I found at the Farm, located at 49th and Brown in West Philly, but I couldn’t help but be distracted by all the other wildlife.

‘Wildlife’ may make you think of wolves and moose, the charismatic megafauna you might expect to see at national parks out West. While you won’t find them in West Philly, wildlife still abounds. It is just on a smaller scale.

Take the bees. Mill Creek Farm has hives of European honey bees, but on my first trip there five years ago, I also noticed small black native bees (maybe orchard, a.k.a. mason bees), zipping from flower to flower.

A few weeks ago I visited the Mill Creek Farm with invertebrate enthusiast Dr. Ken24

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neth Frank and photographer Christian Hunold. It was still April, so the only native bees we saw were carpenter bees working white apple blossoms and the yellow flowers of bolting kale. Frank pointed out the abdomens of the fat, black and yellow bees, shinier than bumblebees’.

What really got our invertebrate fanatic excited was the scene under some old logs at the back fence. Gleaming brown centipedes, ferocious predators of their world, scurried out of the way. Isopods – little crustaceans better known as pill bugs, sow bugs, or roly-

Carpenter bee

Scelopendrid centipede

Isopod-eating spider

polies — lumbered under cover along with millipedes and beetle larvae. Frank pointed out a brown spider with enormous fangs. Harmless to humans, it uses its heavy weaponry to punch through isopod armor. These isopod eaters came over from Europe with their prey, exemplifying the native/exotic mix inherent to a vegetable garden.

We had been invited to help the Farm’s director Johanna Rosen document what lives there.

On an earlier trip, accompanied by Academy of Natural Sciences botanist and ecologist David Hewitt and birder and environmental educator Tony Croasdale, we turned up a few native bird species, like song sparrows, as well as a carpet of non-native weeds with evocative names like henbit and speedwell. Frank later praised these ‘weeds’: Bees they attract might stick around for the squash and adult wasps that drink their nectar might parasitize pernicious caterpillars.

The biodiversity of the urban, organic garden serves the gardener well, but it is hard to judge its broader ecological significance. Hewitt noted that the discipline of Urban Ecology in the United States is only ten or fifteen years old. We compared larger parks like Cobbs Creek with Snails the gardens of West Philly. “How do a bunch of tiny plots compare to larger spaces? We ★ don’t know.”

Either way we can find the sublime w e e k ly in the humble habitats of our gardens.

There is nothing unique about what we Mill Creek Farm holds weekly found at Mill Creek. Keep your vacation workdays March through plans to check out Yellowstone, but don’t ignore November, but the days and times vary to the drama and beauty beneath your tomatoes. accommodate more people’s schedules. To be kept up-to-date on the workday schedule bernard brown is an amateur field herper, check their website monthly. bureaucrat and founder of the PB&J Campaign (pbjcampaign.org ), a movementt focused on the To learn more visit millcreekurbanfarm.org benefits of eating lower on the food chain.

available

Mill Creek Farm Workdays

Millipede

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jun

Invisible River presented by Alie & the Brigade

INVISIBLE RIVER is a dance and music performance celebrating the Schuylkill River, the ephemeral nature of summer, and the possibility that live performance can bring a city together in a way that no other event can.

Dancing singers perform while leading audience members through interactive choreography on the Schuylkill River Trail. From the trail, the audience enters a parking lot near the Strawberry Mansion Bridge, transformed into a carnival of color and sculpture. A DJ dance party will follow inviting audience members to stay in the park, dance and celebrate the summer!

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→→ Saturdays, June 15 & 22 and Sundays, June 16 & 23 starting at 8pm each

night. Free for all ages. Meet at the parking lot next to the St.Joseph’s University Boathouse at 2200 Kelly Drive in Philadelphia’s Fairmount Park.

jun

Youth Gardening Day

Family-friendly day of digging, planting and painting SHARE Food Program’s new children’s garden.

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→→ Sat, June 15, 9am – 12pm. Free. SHARE Food

Program garden, 2901 West Hunting Park Ave.

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Introduction to Canning with Marisa McClellan

Marisa McClellan will walk you through the basics of boiling water bath canning. Each student will take home a jar of the strawberry vanilla jam made in the class, as well as a copy of the recipe. →→ Sat, June 15, 10am – 12pm. Members: $40

Non-members: $45. Morris Arboretum, 100 E. Northwestern Avenue. For more information and to register, visit online.morrisarboretum.org/ classes/yum

jun

jun 15

Step by step instructions on how to build your very own PVC strawberry tower.

Everyone will get a $10.00 Greensgrow Gift Card or 10 bare root strawberries after the workshop.

Greensgrow Farms, 2503 E Firth St Philadelphia, PA 19125. Registration & Info: greensgrow.org/ event/diy-vertical-hydroponic-strawberrygarden-workshop/

jun 15

Norris Square Neighborhood Project’s Festival de Bambulae

This annual vibrant, colorful garden celebration features amazing Puerto Rican food, Bomba dancing and dance lessons, art and artisans. →→ Sat, June 15, 4pm – 8pm. Free. Las Parcelas

Schuylkill Banks Movie Series

Bring your friends, blankets, and picnic baskets for a great time watching movies under the stars. All movies start at dusk, between 7:45 and 8:30. If a movie is cancelled, a rain date will be announced once it is scheduled.

→→ Tue, June 18, 7:00pm–8:30pm. Free. Ludington

→→ Thu, June 20, 8pm–11pm Despicable Me; Thu, June

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Library, 5 S. Bryn Mawr Ave, Bryn Mawr. For more information on getting involved with GMO Free PA and attending their monthly meetings, visit facebook.com/GmoFreePa

jun

Are We There Yet?: Becoming America’s Greenest City

How far must Philadelphia go to become America’s greenest city? Find out from the key officials implementing Mayor Nutter’s Greenworks Philadelphia plan. →→ Thursday, June 20, 5:30 pm, Free. The Academy

→→ Sat, June 15, 12pm – 2pm. This event is $25.

jun

GMO Free PA, a grassroots group dedicated to educating people about genetically engineered foods and advocating for legislation that requires mandatory labeling of such foods, is launching the “Right to Know GMO” campaign for food labeling legislation.

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DIY Vertical Hydro Strawberry Garden Workshop

GMO Free PA Monthly Meeting

of Natural Sciences of Drexel University 1900 Benjamin Franklin Parkway Philadelphia, PA 19103

jun

GMOs? We Can Do Better Than That!

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27, 8pm–11pm Moonrise Kingdom. Free. Schuylkill Banks by the Walnut Street Bridge.

jun

Make Music Philly

Philadelphia will join more than 500 other cities worldwide that celebrate music on the first day of summer. The inaugural Make Music Philly event will be Philly’s first city-wide, free, “do it yourself” festival, featuring organized concerts and informal performances by professionals and amateurs of all genres and ages.

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→→ Fri, June 21, 8am–8pm. Free. various locations, Visit makemusicphilly.org for event times and

locations.

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Paddling the Brandywine

A discussion of the impact of the genetically modified organisms (GMOs) that are in our food supply, learn how to avoid them, and explore ways to increase awareness about this serious global crisis.

Paddle a canoe from the Brandywine River Museum to Thompson’s Bridge with a stop at the Pt. Lookout beach. Investigate macro invertebrates and other forms of life in the water while taking time for creative expression as we enjoy a day on the river.

→→ Thu, June 20, 7pm–8pm. Free. Collingswood

→→ Sat, June 22, 10am – 3pm. $30 per participant.

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Public Library, 771 Haddon Ave. Collingswood, NJ. RSVP to gmofreenj@gmail.com or (856) 8693592. Learn more at gmofreenj.com

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Brandywine River Museum, 1 Hoffman’s Mill Rd Chadds Ford, PA 19317. Visit tlcforscc.org or call 610-347-0347 for more details.

Garden, 2240 N. 2nd St

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22

Pickling Two Ways with Marisa McClellan

Marisa McClellan will show you how to make both fresh and preserved vinegar pickles and will let you in on all her pickle-making secrets. Students will go home with two small jars of pickles that were made that day in class.

jun

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Messages in Motion at Night Market Philadelphia Share your recipes and stories of heirloom foods with videographer Laura Deutch and her Messages in Motion video van. →→ Thu, June 20, 6pm–10pm. Free. The Food Trust’s Night Market West Oak Lane

→→ Sat, June 22, 12pm–2pm. This event is $35.

Greensgrow Community Kitchen at St. Michael’s Lutheran Church. Registration & Info at greensgrow.org/event/pickling-two-ways-withmarisa-mcclellan/

jun

Philly Stake at Bartram’s Garden

Philly Stake is a locally sourced, recurring dinner in which money is raised for creative and relevant community engaged projects. Bring your blanket for our annual Bartram’s Stake. Food and beer will be provided, and music

by Hayward Howkins.

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→→ Sunday, June 23, 5-8pm, Bartram’s Gardens, 54th

Street and Lindbergh Boulevard. Tickets available at phillystake.org

jun

Mega-Bad Movie Night

Join the Academy of Natural Sciences of Drexel University after hours to watch an “awesomely awful” science fiction movie.

Academy experts will be onstage to comment on the movie’s many scientific absurdities. Event features cash bar and snacks, displays of Academy specimens related to the movie and encounters with the museum’s live animals.

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→→ Thu, June 27, 6:30pm – 10:00pm. Members $10,

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jul 7

July 4th Weekend at the Waterfront The week’s events include the Super Scooper “All-You-Can-Eat” Ice Cream Festival, the Philadelphia Orchestra 2013 Neighborhood Concert, Wawa Welcome America! Taste of Philadelphia Concert and Fireworks presented

by Adventure Aquarium.

→→ June 29–July 7. Free. Great Plaza at Penn’s Landing. Visit welcomeamerica.com for more

information.

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A-Frame Vertical Gardening Workshop

Learn how to make a vertical garden using pallets. Greensgrow’s farm manager and horticulture specialists will walk you through the methods and advantages of gardening with pallets. →→ Sat, June 29, 12pm–2pm. This event is $25.

Everyone will get a $10, Greensgrow Gift Card after the workshop. Greensgrow Farms, 2503 E Firth St Philadelphia, PA 19125. For more information visit greensgrow.org/event/a-frame-verticalgardening-workshop/

jun

Edible Bugs, I Dare You!

As part of a partnership with Morris Arboretum’s summer bug exhibit and celebration, we will experience what is the norm in most cultures all over the world—using insects as part of the food supply. In addition to bugs, we will explore homesteading practices such as keeping backyard chickens, bees, mushrooms, worms, compost and brewing kefir and kombucha.

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→→ Sun, June 30, 1pm – 5pm. Early bird $29

plus $10 materials fee. Flourtown. See thehomegrowninstitute.org for more details.

jul

Grid Alive

You’ve read the magazine, now see the show! Join Alex Mulcahy, Grid publisher, and Nic Esposito, urban farmer and novelist, as they bring people featured in Grid’s latest issues to the stage. Expect a fun, talk show-like affair, with live music and local beer and wine.

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→→ Thu, July 18, 6pm–8pm. $5. Academy of Natural

Sciences of Drexel University, 1900 Benjamin Franklin Parkway. Visit gridphilly.com for more information.

nonmembers $15. Academy of Natural Sciences of Drexel University, 1900 Benjamin Franklin Parkway. Visit ansp.org for movie titles and more information.

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photos by r. kennedy for gptmc

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Local Girl

Dealing direct with regional producers expands notions of local by stephanie kane

N

ot long ago, people would react with surprise when I told them that what brought me to Philadelphia was my desire to work in the local, sustainable agriculture movement. But Philadelphia has long been at the forefront of the local food movement, and as you can see from the ever-expanding Local Food Guide, more and more people—more and more Philadelphians—are learning what it means to be connected to their food.

I became aware of the importance of that connection at a young age, but it had nothing to do with bucolic ideals or insight into the plight of the modern farmer. Growing up outside Cleveland, Ohio, the connection was as simple as the Midwestern ideal of home-cooked meals, madefrom-scratch. Early on, I was obsessed with the queen of all things homemade—Martha Stewart—and I grew up most interested in learning how to make the perfect piecrust. But despite my suburban roots, the memories from my childhood that stand out the most are of pick-your-

own berry farms, bonfires, and hands stained from cracking piles of black walnuts from our neighbor’s tree.

I was already acting locally, but it wasn’t until I was in college that I learned to “think globally” about it. Books like Michael Pollan’s Omnivore’s Dilemma made me realize that my delight at receiving free walnuts from a neighbor’s yard was my first foray into foraging. I also realized that a commitment to local, while not always easy, was also no hardship: the locally grown apples in those pies I was baking were so superior to the tasteless supermarket varieties that supporting local farmers didn’t take too much convincing.

While working on an urban farm in Columbus, I saw Philadelphia emerging as a center for urban agriculture. I stumbled across organizations I now know so well—Greensgrow Farms, Fair Food Farmstand, Urban Tree Connection, Mariposa Co-op. When I found Weavers Way, with their cooperatively owned markets and urban farms, I knew it was a perfect fit.

In the three years since I started working in the produce department of the Co-op’s new store in Chestnut Hill, I’ve seen change and growth in Philadelphia’s local food scene. Every day a different farmer would come in with a new bounty—crisp asparagus, juicy heirloom tomatoes, sugar-sweet peaches. As I got to know these farmers and their stories, I shared what I learned with shoppers and readers of the Co-op’s newspaper, The Shuttle. Before long, Weavers Way realized it needed someone dealing directly with a few of these farms, and created a part-time Local Produce Buyer position.

I was excited at the opportunity to work more closely with the farmers and to act as Weavers Way’s liaison to the local food community. I loved making it my personal mission to help our community understand why this food was so important. And I was proud that Weavers Way was ahead of the curve in recognizing the importance of having a staff person dedicated to working with the local farmers.

Now, I am even prouder that Weavers Way is once again ahead of the curve, expanding the job to encompass more than just local, and more than just produce. As Weavers Way’s new Local and Direct Product Coordinator, I will be working directly with more local producers and with non-local producers as well, developing relationships with them so we can assure our consumers of the health and integrity of the products we sell and the ways these products are produced, to better integrate sustainable producers throughout the store and to ensure that our values, and our shoppers’ values, are being met.

I now talk to local dairies and bakers, and an occasional pecan farmer in Texas, as well.

In addition to looking for new producers, my role involves researching our current vendors, including visiting their facilities and passing this knowledge and trust on to our customers.

The position also includes working with Weavers Way’s own farmers on our own farms less than five miles from the store—the most direct producer relationship we have. It’s incredibly exciting to watch as Philadelphia continues to reinvent itself, and even more exciting to be part of a local food system that is expanding to include a broader network of producers and retailers, forming direct relationships and dealing with each other as people dedicated to supporting a region that nourishes us all.

Each month, Dispatch features personal reflections on adventures in sustainability. Have a story you’d like to share? E-mail getinvolved@gridphilly.com

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illustration by sarah ferone

Create Change.

Anna Shipp

Master of Environmental Studies

Photo credit: anna Shipp

Creating dialogue between users, planners, designers, and managers regarding how trees and urban green spaces are established in communities can lead to the creation of more socially relevant green spaces. For her MES Capstone Project, Anna Shipp learned about preferences of South Philadelphia residents for different types of urban trees and green spaces as a way to better inform the design and planning process.

Penn’S MASter of environMentAl StudieS ProgrAM combines classroom work with field experience in a broadly based interdisciplinary approach to the study of the environment. As a culminating exercise in the program, students complete an individual project that puts what they’ve learned in the classroom to work in the field.

Their choice of final projects often reflects the area of environmental work in which they intend to focus their careers.

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

Be part of tomorrow’s solutions today. @PENN_EES www.facebook.com/UPennEES

www.upenn.edu/mes or search penn mes