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ike some of you, I experimented with vegetarianism. Actually, I never took the plunge fully. I continued to eat fish, which actually made me a pescatarian—a middle ground that both meat-eaters and vegetarians seem to have contempt for. My memory is fuzzy on dates, but I abstained from eating meat for about three years. While vegetarianism wasn’t exactly unheard of in Northeast Pennsylvania where I grew up, it definitely wasn’t catered to. My friend Albert observed that in our hometown, “Pizza Hut is considered a vegetarian restaurant.” It was a foreign enough concept that I was regularly asked: So, why don’t you eat meat? There were a number of reasons. Probably the most important for me at the time was that I liked the discipline of it. I was in the process of shedding some bad habits left over from college and starting to do some distance running. Eschewing meat made me feel like I was exerting control over my diet. There were also a cluster of other reasons, all equally weighted. Factory-farmed meat wreaks havoc on the environment—a gross mismanagement of land and natural resources. The process creates pollution and greenhouse gases. Additionally, eating meat wasn’t necessary for good health. Plenty of people thrived without it; in fact, a meatbased diet seemed to be an enemy of good health. The reason I was most reluctant to mention— for fear of appearing morally righteous (not a good sales pitch for any idea)—was the outright cruelty to animals. Factory farms are out of our society’s sight, because they have to be. It’s hard to imagine a more inhumane or disrespectful system than the one we have created. Still, one afternoon at the ballpark, I ordered a hot dog, perhaps the most mysterious of mystery meats. I had grown tired of eating grilled cheese sandwiches, pancakes, pasta with marinara sauce and the occasional salmon entrée. Too bad I hadn’t figured out how to cook by then; perhaps preparing vegetables and beans would have improved my quality of vegetarian life. My personal journey with food blossomed when I was exposed to the ideas behind the local food movement. It resulted in a diet that is much more vegetable-centric, yes, but it’s also a diet with greater transparency. I have a greater connection to the people who grow my food than I could have ever imagined. I do eat meat, but usually only from farms or restaurants that I trust. This issue welcomes a new member to that

publisher

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

Sara Schwartz sara@gridphilly.com 215.625.9850 ext. 103 art director

Danni Sinisi danni@gridphilly.com 215.625.9850 ext. 104 distribution / ad sales

Jesse Kerns jesse@gridphilly.com 215.625.9850 ext. 100 copy editor

Andrew Bonazelli writers

Emily Brooks Bernard Brown Bill Cohen Lauren Mandel Andy Medici Molly O’Neill trusted food community: butcher Bryan Mayer, who, with his partners Michael and Jeniphur Pasquarello, will open Kensington Quarters, a really exciting restaurant and butcher shop combination. Mayer approaches meat with a reverence that begins on the farm and continues every step of the way to the table. Like Philly CowShare and Wyebrook Farm, they give Philadelphia meateaters an option they can feel good about. Inside, we again have the privilege of presenting the Local Food Guide, published in partnership with Fair Food. For almost 15 years, Fair Food has been doing the legwork of vetting people in the food community, connecting and promoting those that follow the best practices. Their work is often done behind the scenes, but believe me, it has strengthened Philadelphia’s food community at every turn. We hope you use this year’s guide to take advantage of the hard work they’ve done, and support the people who are making food with a backstory we can feel good about.

alex j. mulcahy, Publisher alex@gridphilly.com

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Corey Jameson intern

Frankie Pondolph photographers

Stephen Dyer Christian Hunold Megan Matuzak Neal Santos Gene Smirnov illustrator

Chris Hall Hilary Sedgwick controller

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As snakeheads spread across the U.S., some experts are saying that if you can’t beat them, eat them.

Invasive Question Can restaurants and diners curb the rapid growth of non-native species? by andy medici

n just a few short years, the snakehead fish has come a long way. Its native habitat is in Africa and Asia, but by 2002 it had found a way to travel thousands of miles to a pond in Crofton, Md., (although no one knows how it got there). In a couple of years the fish— which can crawl out of the water and along the ground to find a new home—had traveled to Philadelphia, Virginia and Delaware. But its final home may be on your plate. [>] Not only are fish walking into new waters, but as more people travel or order food and products from other countries, they are unintentionally bringing that local flora and fauna to America—with costly economic and ecological consequences. An invasive species is defined as a plant or animal not native to the area that can unbalance local ecosystems by multiplying rapidly and crowding out native species. These invasive species, such as the snakehead fish, blue catfish, flying carp (or the plants lamb’s quarters or wild garlic), have grown unchecked and cost the U.S. more than $34 billion a year in environmental damage, lost crops or in efforts to control the problem, according to the U.S. Fish and Wildlife Service. As they spread across the U.S., some experts are saying that if you can’t beat them, eat them. In Philadelphia, the snakehead fish began making a most unwelcome entrance into local waterways around 2004. They can grow to three feet and indiscriminately eat plankton, insects, carp, 12

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frogs and even small mammals, and devastate local ecosystems. Their mottled skin, sharp teeth and strange appearance even spawned the 2004 movie Frankenfish. After eating most living creatures in any given area, snakeheads can climb out of the water for short periods of time to find a new home to pillage from. But despite its slimy skin and frightening exterior, snakeheads taste a lot like swordfish, Philadelphia restaurant owner and chef Chip Roman says. His restaurants, Mica in Chestnut Hill, and Blackfish in downtown Conshohocken, Pa., serve invasive species such as snakehead, blue catfish and flying carp to rave reviews. He also conducts “snakehead tastings” at Mica regularly using multiple cooking methods. The results? “It … is quite good,” Roman says, adding that he was surprised at how good snakeheads tasted when he first tried them a few years ago after hearing about them on the news. Roman said his goal is to get more restaurants serving invasive species, and more diners eating

them to help control their numbers and hopefully eradicate the species. And while Roman enjoys serving snakehead, he hopes that one day there won’t be any for him to sell to patrons. “It’s a way to help the environment and get rid of some of these invasive species while giving diners something unique,” he says. Some Philadelphia residents aren’t content to find their invasive fare at a local restaurant. Leo Sheng, a 24-year-old physics student at Temple University, spends his spare time fishing for snakeheads in the nearby Delaware and Schuylkill rivers. And when he catches them, he cuts them into thin strips and fries them in flour, using salt and pepper to enhance the flavor. In some cultures, the snakehead is thought to have healing properties, but Sheng knows one thing for sure: they make a great meal. “Snakeheads are not only good eating, but also safe to eat,” he says. John Klavitter, the National Invasive Species Program Coordinator at the U.S. Fish and

INVASIVE TASTINGS 1 2 3 4

Wildlife Service, has seen a growing movement of people eating invasive species, as well as restaurants adding them to their menus. This “invasivore” movement not only reduces the numbers of invasive plants and animals, but boosts awareness of how damaging they are to local environments. “The biggest thing is awareness, but at some level it can make a difference,” Klavitter says. In February, the Fish and Wildlife Service released its first guide to eating invasive species to let everyone know they are not only edible, but can be tasty, too. “If you have the right spices and the right way to prepare them, they are delicious,” Klavitter says. John Rorapaugh, the director of sustainability at seafood supplier Profish Ltd. in Washington, D.C., said that although the company only began selling snakehead fish and blue catfish about three years ago, sales have been brisk. The company supplies the invasive fish to restaurants in Philadelphia, D.C. and New York City.

Mica in Chestnut Hill offers a variety of dishes as part of their tasting menu that incorporates snakehead.

Pastrami-Cured Snakehead with Pickled Cauliflower, Borscht Broth, Dill Grilled Snakehead, Celeriac, Sourdough, Bone Marrow Emulsion, Pickled Juniper (above) Poached Snakehead, Applewood Butter, Brassicas, Breakfast Sausage, Caraway (at left) Rosemary Panna Cotta White Honey, Pine Nut Nougat, Apple Granita

The company sold about 7,000 pounds of snakehead fish and 400,000 pounds of blue catfish last year, says Rorapaugh—an impressive jump from having no market at all a few years ago. “A couple years ago, I said we have a real problem with these [blue catfish] and we should create a commercial market for it,” he says. “It began as a labor of love, but now we are on pace to beat all previous years in sales.” He said while the blue catfish has a good taste, it has infested the waterways along the East Coast, and in some cases accounts for 75 percent of the fish by weight in certain rivers. The catfish end up crowding out and eliminating the native fish in the area and pushing down supplies of native fish. Catching them is relatively easy—the blue catfish are surrounded by nets, then handscooped using smaller nets. All the other fish are thrown back alive. “That is why it’s so important to help curb the population,” Rorapaugh says. “So go ahead and have an invasive meal.”

Weed Snackers It’s not just invasive animals that are making their way to dinner plates or onto restaurant menus. Invasive plants such as lamb’s quarters, wild garlic and wild fennel are being incorporated into salads and entrées. Terrain Garden Café in Glen Mills, Pa., is a combination restaurant and garden center that features local organic ingredients on its menu. Among them are lamb’s quarters and wild garlic. Executive Chef Keith Rudolf said he went on his first foraging trip last year and was able to collect a large number of lamb’s quarters and other plants. From then on, he was sold on them. “Not only are lamb’s quarters delicious, but diners like the fact that they are getting something sustainable from the environment,” Rudolf says. “And you don’t want your food traveling too far.” For more information on Terrain's menus, visit shopterrain.com/glen-mills-restaurant.

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Liz peruses a products case at the Green Aisle Grocery on Grays Ferry Avenue.

Gray Sells Green

Specialty market Green Aisle Grocery expands westward by molly o’neill • photos by megan matuzak

he electric-green storefront of local food market Green Aisle Grocery on Grays Ferry Avenue is a sign of change. Five years ago, the acupuncture clinic across the street or frozen Greek yogurt shop on the corner would have seemed out of place. But the new addition fits right into the flourishing neighborhood South of South. Green Aisle first saw success on East Passyunk, where brothers Andrew and Adam Erace opened their 260-square-foot store in 2009. Their uncommon offerings—Zahav’s hummus tahini, Market Day Canelé, high-quality local meats and dairy—made Green Aisle a local favorite, but the brothers wanted more space. So, when 2241 Grays Ferry Avenue became available this February, Andrew says, “We moved quickly.” Green Aisle’s Grays Ferry location opened May 3. The store is more than four times the size of its Passyunk sister, with a full basement and outdoor storage area. In the back kitchen, the Green Aisle team prepares its in-house line of preserves and pickles, healthy salads and quick snacks, which the brothers plan to expand over time. The little store is surprisingly well-stocked. Andrew says, “A lot of customers requested 14

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meats and seafood, so we are stocking Wyebrook Farm steaks, Otolith Sustainable Seafood, 1732 Meats bacon, Green Meadow pork chops, and Border Springs lamb, to name a few.” Breads come from the Wild Flour Bakery and Lancaster-based Ric’s Bread. A reach-in freezer houses ready-to-scoop Little Baby’s Ice Cream. And there are plenty of hard-to-find treats for the most discriminating eater: Kona coffee mochi from Poi Dog Snack Shop, Brauhaus Schmitz brats, Giwa’s gochujang, and dulche de leche brownies from The Baker’s Jar. For a dinner party or a last-minute gift, Green Aisle offers a wide variety of artisanal cocktail bitters, syrups and finishing ingredients. Coffees from Blue Bottle, ReAnimator and Rival Bros are ready to round out the evening—and don’t forget the Mast Brothers chocolate! But is the neighborhood ready for such a selective curator? South of South Neighborhood Association (SOSNA) Programs Coordinator Andrew Dalzell thinks so. “We were part of the team that welcomed them with open arms,” Dalzell says. “We surveyed our residents to ask about the challenges of the neighborhood, and the need for grocery

Give Me Convenience Green Aisle Grocery customers can now shop online and receive their groceries at home in as little as an hour. Instacart is a same-day grocery delivery service that also offers deliveries from Whole Foods Market, Super Fresh, ACME and even Fine Wine & Good Spirits. Visit Instacart.com for more information.

was at the top of the list.” And, he says, Green Aisle’s opening coincides perfectly with the new farmers market options coming soon: The Christian Street YMCA will host a Wednesday market, and in late May the Julian Abele Park market returned on Tuesdays. If Dalzell’s enthusiasm is any indication, the neighborhood will embrace its new grocery store. “With all due respect to the current options, we are yelping with joy,” he says.

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LandLab restoring the land through environmental art at the Schuylkill Center

July LandLab Events Vines of SCEE with WE THE WEEDS Saturday, July 12 10 am - 12 pm, Free Hands-on vine-ID workshop with artistbotanist team WE THE WEEDS. Opening Reception Saturday, July 26, 3 - 5 pm, Free See a completed LandLab installation with talks on pollinators by artists and scientists. www.schuylkillcenter.org | 215-482-7300 | @SchuylkillArt

Support also provided by The National Endowment for the Arts; PECO, An Exelon Co.; the Dolfinger-McMahon Foundation; and the William Penn Foundation.

Learn more at septa.org/sustain

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

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

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Find out about Farmers Markets, Local Sampling Events, Food Fests and all the fun at Whole Foods Market! Follow your local Whole Foods Market on Twitter and Instagram, like us on Facebook and sign up for our email newsletters at our website: wholefoodsmarket.com

Visit our stores in the greater Philadelphia metro area! Philadelphia - Callowhill 215-557-0015

Glen Mills 610-358-1133

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Ann Karlen, Executive Director of Fair Food

What’s Inside Advocates page 10

Artisans

Food Operators Fair Food fosters connections between producers, farmers and restaurants

Many Philadelphians care about

what happens between the farm and their fork. They want to know who grew their food, how far it traveled, and that the fruits, vegetables and meats they buy are grown using safe, sustainable and humane farming practices. ¶ It’s because you care that we feel a great responsibility to produce a Local Food Guide that is accurate, credible and informative. This guide occupies an important space in Fair Food’s collective consciousness, and we go to great lengths to uphold the integrity of the guide as a consumer resource. Every winter, Fair Food contacts all the suppliers in our network for their wholesale customer lists. This year, we asked 140 farmers and food hubs to share that valuable and sensitive information with The Local Food Guide was us for the purpose of creating this compiled by Fair Food, guide. We then compile, verify and produced by Grid and vet the listings to ensure that the published by Red Flag Media, businesses that say they buy local 1032 Arch St., Third Floor, are, in fact, purchasing products Philadelphia, PA 19107. from local farms. From those lists we also discover a handful of businesses that are buying from local farms, but The red flag icon aren’t saying it! signifies a business is a Support the businesses that member of Fair Food. support our local farms. We want you to use these listings. publisher Visit the places you find in these Alex Mulcahy pages: join a CSA or buying club, alex@gridphilly.com check out a farmstand, book a table Managing editor at one of these restaurants, buy a cup Sara Schwartz of coffee from these cafés, choose a sara@gridphilly.com locally made ice cream at the grocery art director store (shop at one of these grocery Danni Sinisi stores!). In this guide are hundreds danni@gridphilly.com of opportunities for you to make a difference in strengthening PhiladelAD SALES / DISTRIBUTION phia’s local food system. Jesse Kerns This year’s guide focuses on the jesse@gridphilly.com relationships that Fair Food holds

2014–15 LOCAL FOOD GUIDE

fairfoodphilly.org

with farmers and buyers. Grid has brought these relationships to light with an in-depth look at one of our favorite new food artisans, Weckerly’s Ice Cream. They’ve also peppered the pages with quotes from farmers such as Nolan Thevenet of Stryker Farm, who now sells his pork to chef Nick Mezzina of Misconduct Tavern. You’ll also hear from Gilda Doganiero, who no longer needs to rely on “Franken-eggs” to make her delicious biscotti, and Deb Lutz, who, new to the local food scene, was able to build her local supply chain with referrals from Fair Food. I always like to remind people that much of Fair Food’s work happens behind the scenes. Behind the events, the classes, the tastings and the wheels of local cheeses piled up at the Fair Food Farmstand, Fair Food has built a network of relationships and connections in the Philadelphia food system. Like a spider web, the network is sometimes hard to see, but it’s sticky and strong. Warm Regards,

page 12

Buying Clubs page 14

Cafés & Coffee Shops page 14

Caterers, Food Service Providers & Personal Chefs page 16

Community Supported Agriculture page 16

Farmers Markets page 18

Food Trucks page 19

Grocers, Retail Markets & Co-ops page 19

Institutions page 22

Restaurants page 22

Specialty Stores page 26

Ann Karlen, Executive Director Fair Food

Glossary page 30

cover illustration by HILARY Sedgwick / Portrait by gene smirnov

fairfoodphilly.org

2014–15 LOCAL FOOD GUIDE

fairfoodphilly.org

THE REAL SCOOP ON LOCAL SOURCING Fair Food connects Weckerly’s Ice Cream to the freshest ingredients written by Sara Schwartz · illustration by Hilary Sedgwick

ce cream is , as

Jen Satinsky says, the “total comfort food.” You reach for it when you’re feeling blue, it’s the encore to birthday cake, and a treat to indulge in on a hot day. It’s also, according to Jen, a great way to showcase the brilliance of a single ingredient. Armed with this vision, Jen and her husband, Andrew Satinsky, created Weckerly’s Ice Cream in early 2012. They chose to sell the small-batch ice cream at the Green Line Café in West Philadelphia. When it came time to start sourcing ingredients, going the local route “was a no-brainer,” Jen says. “I love using local and seasonal ingredients—it only makes the ice cream better.” Because Jen had worked as a pastry chef for over a decade at the White Dog Café, she had connections with some local food providers. The White Dog, founded by sustainability leader Judy Wicks in 1983, was a trailblazer in sourcing locally, its success led Wicks to found Fair Food in 2000 and share what she had learned. While the Satinskys utilized their personal connections for about a year, they wanted to work with a larger number of farms and fairtrade sources, so they became members of Fair Food in March 2013. Fair Food introduced them to the Lancaster Farm Fresh Cooperative, and soon Weckerly’s began using cream from one of its suppliers, Seven Stars. The high butterfat product comes from grass-fed cows on a biodynamic farm 40 miles from Philadelphia. “Before working with Fair Food, we bought cream from a variety of local sources, but saw no consistency of quality, nor were we able to build a relationship with a single source of our most important ingredient,” Andrew says. “Not only has the organic cream improved the quality and flavor of our ice cream, but it has given us the opportunity to work with a very local farm whose managers and owners have set a high bar in the area’s premium dairy sector.” It’s a common story for many restaurants and companies in and around Philadelphia. Since 2000, Fair Food has helped hundreds of

producers—from limited-acre farms to largescale wholesale suppliers—grow their business by being what they call “value chain facilitators,” which is just another way of saying that they connect those that need to those that provide—while keeping it sustainable and local. And Fair Food maintains objectivity by not accepting a commission from the supplier, giving them a level of impartiality that’s important to their members. The relationship between Weckerly’s and Fair Food didn’t end there. Over the past year and a half, Fair Food Executive Director Ann Karlen and Farmstand Product Manager Alex Jones put the Satinskys in touch with more farms. That meant that Weckerly’s was able to purchase “the best” seasonal fruits and herbs without wasting time trying to research each farm on their own. Organic cream, seasonal fruits, cocoa and vanilla beans, and eggs for the custard all contribute to the popular French-style ice cream. Weckerly’s now purchases food from the variety of farms and distributors that they had hoped to find. They buy directly from Three Springs Fruit Farm, Beechwood Orchards, Paradise Hill Farm, Brogue Hydroponics and Green Meadow Farm, and Shellbark Hollow provides the goat milk for Weckerly’s caramel ice cream. They continue to buy dairy from Seven Stars and Maplehofe Dairy through the Lancaster Farm Fresh Cooperative, which, in addition to Common Market, also provides some produce. For LFFC, working with Weckerly’s had a familiar feel. “It’s great. It’s just like an extension of the family,” says Casey Spacht, general manager of LFFC. He adds that they’re always looking for new products that Weckerly’s can incorporate into their ice cream: “We love their ice cream, everybody here raves about it.” The nonprofit farmer-owned organic co-op has worked with Fair Food since 2006, when the cooperative was just nine farmers. Today they boast a network of approximately 90 member farmers and work with more than 100 others

that they purchase from and support during the year. LFFC prides itself on working with small family farms; Spacht says that the largest farm is 35 acres. Working with Fair Food has helped to cultivate the local food system and empowered LFFC, Spacht says. “As a direct result of their work, we’re seeing a resurgence of family farmers,” he says. That is music to Karlen’s ears. “Our goal is twofold: to grow the market demand for local food and to facilitate the relationships to bring that food to the marketplace,” she says. “For Weckerly’s, that meant a relationship to us as a middleman for Seven Stars cream, but over time the appropriate business relationship shifted to be with [Lancaster Farm Fresh Co-op].” Weckerly’s is equally excited about the work that Fair Food does in supporting all sides. “What impresses me the most is that [Fair Food is] able to make these connections and speed up the process without removing the human element,” Andrew says. “Fair Food spends just as much time making sure that their producer members remain connected to the sources of their ingredients. This has helped Jen and I to build relationships through the process, and given us a great deal of fulfillment in the daily operations of our business.” That success happened in part because of Weckerly’s dedication to local, Jones says. “While we’re happy when any buyer is doing more local purchasing, the Satinskys really built their business around this high-integrity philosophy that using the best ingredients in season and forming strong relationships with suppliers leads to the best product,” she says. Fair Food looks to a future where more businesses take advantage of their network. “There’s such a great need right now for farms and food artisans to not just produce great food, but run sustainable businesses,” Karlen says. To learn more about Fair Food or to become a member, visit fairfoodphilly.org.

fairfoodphilly.org

2014–15 LOCAL FOOD GUIDE

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2014–15 LOCAL FOOD GUIDE

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Advocates

Growing Roots Partners

Rolling Barrel Events

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

Growing Roots Partners manages a number of farmers markets in Chester County, including Malvern, Downingtown and Eagleview. They also assist the Chester County Cheese Artisans and Ag Connect with events, and manage Malvern’s annual festivals, Blooms and Harvest.

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

Ardmore Farmers Market in Suburban Square

suburbansquare.com Coulter & Sibley Ave., Ardmore, Pa. Mon.-Fri. 8 a.m. to 7 p.m.; Sat. 8 a.m. to 6 p.m.; Sun. 9 a.m. to 5 p.m.

At the Ardmore Farmers Market of Suburban Square, flowers, wheatgrass and brilliant bromeliads join the best meat, sweets and produce of Lancaster County. Pick up a workday lunch or grab supplies for your dinner party, and check out the seared sliced tuna, fresh peppers and gourmet cheeses—be sure to ask the merchants for a sample.

Audrey Claire Restaurant Group

• Cook: audreyclairecook.com, 253 S. 20th St. · 215-735-2665 • Audrey Claire: audreyclaire.com, 276 S. 20th St. · 215-731-1222 • Twenty Manning: twentymanning.com, 261 S. 20th St. · 215-731-0900

GrowingRootsPartners.com 610-836-1391

Impact Hub Philadelphia Community Kitchen

rollingbarrel.com Bridgeport, Pa. · 610-292-0880

Strengthening Health Institutes

philadelphia.impacthub.net/kitchen 1227 N. 4th St. · 512-699-5550

The Impact Hub Community Kitchen is the first kitchen in Philadelphia to engage food justice organizations and provide an incubator for food entrepreneurs to refine their product.

Kitchen Table Consultants

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

Kitchen Table Consultants provides business support to farmers, food artisans, retailers and aggregators working in local food. Their goal is to help build lasting, profitable, locally focused businesses and nonprofits.

strengthenhealth.org 1149 N. 3rd St. · 215-238-9212

Provides hands-on and online educational programs on the practice of a time-tested plantbased diet and contemporary macrobiotic principles. Also runs cooking classes, lectures, seminars and advanced training events.

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

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

Lancaster Farm Fresh Cooperative

Sustainable Fare

This nonprofit and certified-organic farmers’ co-op has more than 85 member farmers and delivers local organic produce and sustainable meat and dairy products to the Philadelphia and New Jersey area.

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

Common Market Philadelphia

Philadelphia Chamber Music Society

Zone 7, Farm-Fresh Distribution

Common Market is a distributor of sustainably raised food from local farms, serving hospitals, schools, restaurants and retailers. Delaware Valley Farm Share, its local farm box program, serves area workplaces and faith institutions.

The Philadelphia Chamber Music Society’s Social Series pairs concerts with food and drink tastings from local farms and purveyors in a convivial, “salon-style” atmosphere in Old City.

Zone 7's farm-fresh distribution connects organic and sustainable farms in New Jersey and Eastern Pennsylvania to restaurants and grocers.

Cook is a fully equipped, 16-seat demonstration kitchen and classroom; Audrey Claire is a Mediterranean BYOB with mezze, Israeli couscous, grilled fish specials, lamb and more; Twenty Manning is a relaxed setting with seasonal classic fare like salads, burgers, raw-bar selections, snacks and sides, and heartier plates. commonmarketphila.org · @CommonMkt 428 E. Erie Ave. ·215-275-3435

Enterprise Center CDC

theenterprisecenter.com 4548 Market St. · 215-895-4000

Enterprise Center CDC is 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.

Free Library of Philadelphia freelibrary.org 1901 Vine St. · 215-686-5415

The Free Library of Philadelphia’s Culinary Literacy Program teaches literacy and problemsolving through cooking, supports nutrition education, offers classes and demonstrations, encourages love of food and cooking, seeks to improve the health of the planet and know where food comes from.

2014–15 LOCAL FOOD GUIDE

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sustainablefare.com Island Heights, N.J. · 609-620-6143

lancasterfarmfresh.com orders@lancasterfarmfresh.com 48 Eagle Dr., Leola, Pa. · 717-656-3533

pcmsconcerts.org 1528 Walnut St., Ste. 301 · 215-569-8080

freshfromzone7.com · freshfromzone7@gmail.com 540 Rte. 31, Ringoes, N.J. · 908-824-7195

FOOD · for · thought Fair Food was incredibly helpful as I was starting up my business. B.good is a farm to table fast casual restaurant and we locally source our products when we can. Being new to the local food scene, I needed help building my local ‘supply chain.’ ... As a result of this introduction, I’m now partnering with Common Market for farms to supply local produce, LeRaysville and Penn Cheese for my cheese, Trickling Springs Creamery for my ice cream and milk, Roseda Farm for my beef and Wild Flour Bakery for my buns—all wonderful partners.” — Deb Lutz, owner, b.good

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!

CHECK OUT OUR NEW CSA PICK UP LOCATIONS!

BECOME A CSA MEMBER! GREENSGROW.ORG/CSA

Lancaster County’s Finest Foods

LLC

Fresh, local, friendly grocer.

www.lemonstreetmarket.com Mon–Fri 7 am–7 pm Sat 7 am–6 pm | Sun 9 am–5 pm Cafe open til 3:30 pm daily

local, organic produce ◆ grass-fed meats local pantry ◆ grass-fed dairy ◆ pastured eggs baked goods ◆ bulk foods ◆ gluten-free food to go ◆ personal care ◆ green cleaners

Don’t forget to try the cafe! Coﬀee, Juices, and Light Fare info@lemonstreetmarket.com

717. 826.0843

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Artisans These food artisans create all manner of goods using small batches and locally sourced ingredients.

FOOD · for · thought Working with Fair Food opened my eyes to the ingredients I was sourcing for the production at Gilda’s Biscotti. It didn’t take much time before I found a small set of farmers in my town and began buying all my eggs from them. Everybody wins in this arrangement: the farmer, Gilda’s Biscotti and my customers. Plus, I don’t have to use those anemic ‘Franken-eggs’ any longer. Amen!” — GILDA DOGANIERO, Gilda’s Biscotti

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

Amaranth Bakery provides whole grain breads, rolls, sweets, granola and more to local restaurants, institutions, grocers, cafés and farmers markets.

Daisy Flour for McGeary Organics

daisyflour.com • info@mcgearyorganics.com 800-624-3279

Daisy Organic pastries, all-purpose bread and spelt flours are milled at the Annville Flouring Mill, a local roller mill in Lancaster County that dates to about 1740.

Donna & Company

shopdonna.com · diane@shopdonna.com 19 Eastman St., Cranford, N.J. · 908-272-4380

An artisanal chocolate firm that is guided by the Slow Food philosophy and has a strong commitment to family, community and wholesome ingredients. Manufacturing high-quality, smallbatches, Donna & Company sells through retail partners and an online store.

Éclat Chocolate

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

Éclat Chocolate uses sustainable ingredients and local and seasonal products whenever possible. The shop features the area’s largest selection of organic, fair trade and single-origin chocolate, and other seasonal specialties.

Four Worlds Bakery

Good Enough for Kids

Long Cove Foods

Born out of one mom’s exasperation with so many packaged foods that claim to be healthy (but aren’t), Good Enough For Kids specializes in “making yummy super good.” The company offers delicious snacks packed with wholesome energy and nutrition, using the best available local and organic ingredients.

Long Cove Foods specializes in hand-crafted, made-to-order, uniquely artisan, vegan food products, using locally sourced, non-GMO, certified organic and organically produced ingredients.

GoodEnoughForKids.com · jan@goodenoughforkids.com Yardley, Pa. · 215-295-1145

Good Spoon Seasonal Soups

goodspoonfoods.com · info@goodspoonfoods.com

Good Spoon specializes in delicious seasonal soups and stews made from scratch with fresh, local and sustainably sourced ingredients. Good Spoon’s hearty and healthful product line includes vegetarian, vegan and gluten-free options that highlight the best seasonal produce of the region. Available year-round at the Fair Food Farmstand and select local markets.

JiMa GF

Jimagf.com · jimacreations@gmail.com 267-403-3140

fourworldsbakery.vpweb.com challahman@fourworldsbakery.com 4634 Woodland Ave. · 215-967-1458

Fresh Tofu

freshtofu.com · info@freshtofu.com 1101 Harrison St., Allentown, Pa. · 610-433-4711

Since 1984, Fresh Tofu has been supplying the East Coast with organic artisanal tofu and other fine soy products. The principle “fresher is better” has always guided the company—no preservatives are used in the processing, and all products are vegan.

Gilda’s Biscotti, Inc.

gildasbiscotti.com · gilda1970@mac.com 1 Hires Ave., Salem, N.J. · 866-242-5640

Gilda’s Biscotti is dedicated to the preservation of the old style of baking. By using only wholesome, high quality ingredients in small batches, they create the finest, freshest, most authentic biscotti possible.

JiMa GF is an organic, gluten-free food company focusing on bringing customers on-the-go organic, healthy and tasty gluten-free food. Snap up one of their Gluten-Free Granola Bars at participating coffee shops, gyms, stores and markets in the Philadelphia area. Visit jimagf.com for a full listing of locations.

John and Kira’s

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

John and Kira’s is a socially innovative chocolate company dedicated to both making and selling world-class confections and promoting positive social change, using ingredients from small family producers and urban gardens.

Little Baby’s Ice Cream

littlebabysicecream.com 2311 Frankford Ave. · 267-687-8567

longcovefoods.com 208 Carter Dr., Ste. 13 B, West Chester, Pa. · 267-374-9922

Obis One LLC

obisone.com · info@obisone.com 20 Sinnickson Ln., Pennsville, N.J. · 856-469-5529

Obis One is the oldest working farms in New Jersey and the sole producer of organic black garlic on the East Coast. They also produce a number of black garlic spices.

Oyler’s Organic Farms

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

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

Simply Ghee LLC

SimplyGhee.com · gheemail@simplyghee.com Lancaster County, Pa. · 717-587-6841

A better butter, Simply Ghee is handcrafted from organic, unsalted and GMO-free, sweet creamed butter from happy grass-fed cows in Lancaster County.

Subarashii Kudamono

wonderfulfruit.com · winesofsubarashii.com 610-282-7588

This artisan grower of gourmet Asian pears from Lehigh Valley/Berks County region offers varieties of fresh Asian pears during the fall season. Dried Asian pears and pear spread are sold year-round, Pear Blossom Honey in the fall and winter. Wine and spirits available at PLCB premium stores. a RTISAN listings continu e

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P H OTO by j ohn anthony

Forging New Alliances to Create Local Foodscapes

Cel

Farm Master Planning Zoning Analysis & Amendments Land Development Plans Promotional Brochures

ebrating

chefs & growers proceeds benefit

city harvest

www.simonecollins.com

tickets at www.pennhort.net/pheast

Only Your Back Yard Is More Local.

2014PHeaSt_GridAd.indd 1

Visit the Weavers Way Co-op farmstand at Headhouse Farmers’ Market Sundays 10 a.m. to 2 p.m.

grown

PHILAD

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6/2/14 4:39 PM

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041

Community-owned food markets open to everyone.

www.weaversway.coop

Chestnut Hill

8424 Germantown Ave.

Mt. Airy

559 Carpenter Lane

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Weckerly’s Ice Cream

weckerlys.com 4239 Baltimore Ave. · 215-882-9958

Weckerly’s Ice Cream uses the inspiration of single ingredients—whether it’s the first ripe peach of summer, a tart apple or organic cream, each is treated with care to craft honest and comforting flavors.

Wholesome Dairy Farms

wholesomedairyfarms.com · healthycows@ yahoo.com 610-621-0508

Wholesome Dairy Farms aims to provide healthy, premium-quality artisanal milk and cheese. They produce dairy products, whole milk yogurts, kefir, ricotta cheese, chocolate milk and raw milk from grass-fed Ayrshire cows.

Wild Flour Bakery

wildflourbakery.net · info@wildflourbakery.net 8701 Torresdale Ave. · 215-624-3300

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

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

bodhicoffeephila.com 410 S. Second St. · 267-239-2928

Chestnut Hill Coffee

chestnuthillcoffee.com 8620 Germantown Ave. · 215-242-8600

Down Dog Healing Café

downdoghealing.com 1001 S. 10th St. · 215-305-8201

Down Dog Healing Café serves healing foods and beverages with purpose in a quick and friendly environment. Using organic, nonGMO, fair-trade ingredients, sourced locally when possible, they feature a selection of seasonally balancing tonics, teas and glutenfree bites, inspired by the holistic science of Ayurveda.

Elixr Coffee Roasters

Buying Clubs

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

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 215-275-3435 x10

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

Green Line Cafe

greenlinecafe.com • 4426 Locust St.: 215-222-0799 • 3649 Lancaster Ave.: 215-382-2143 • 4239 Baltimore Ave.: 215-222-3431 • 136 S. 15th St.: 267-639-2531

High Point Cafe

farmtocity.org · sweetstemfarm.com sales@sweetstemfarm.com 717-733-4279

highpointcafe.us.com • 2831 W Girard Ave: 267-519-0984 • 602 Carpenter Lane: 215-849-5153 • Allen Ln. Train Station: 7210 Cresheim Rd.: 215-248-1900

SHARE Food Program

HubBub Coffee

Sweet Stem Farm Buying Club

sharefoodprogram.org · 215-223-2220

St. Christopher’s Foundation for Children: Farm to Families Initiative scfchildren.org · 215-568-1126

Winter Harvest

winterharvestphilly.org · info@farmtocity.org 215-733-9599

hubbubcoffee.com • 1717 Arch St.: 215-665-1982 • 3736 Spruce St.: 215-387-0700

Joe Coffee

joecoffeephl.com • 3200 Chestnut St. • 215-240-4577 • 1845 Walnut St. • 215-278-2454

Menagerie Coffee

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

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Milk & Honey Cafe

milkandhoneymarket.com 518 S. 4th St., 215.928.1811

The family-friendly menu includes items from Milk & Honey Market and features Philadelphia’s own signature brands, such as fresh-brewed La Colombe Coffee, Bassett’s Ice Cream and Metropolitan Bakery breads. Sandwiches and salads include ingredients sourced locally.

Mugshots

mugshotscoffeehouse.com 1925 Fairmount Ave. · 267-514-7145

Mugshots has served locally farmed foods and fairly traded organic coffee and tea since 2004. The direct trade café also provides Farm to Office Catering, which features Counter Culture organic coffee, locally grown foods, and gluten-free and vegan options, delivered for free.

OCF Cafe

ocfcoffeehouse.com • 1745 S. St.: 215-454-2196 • 2001 Federal St.: 267-273-1018 • 2100 Fairmount Ave.: 267-773-8081

Ox Coffee

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

The Random Tea Room therandomtearoom.com 713 N 4th St. · 267-639-2442

The Random Tea Room & Curiosity Shop sells teas from around the world, tea accessories and locally made jewelry. The monthly music events and a rotating art gallery feed your creative desire whilst a light food menu with local glutenfree baked goods will satisfy your hunger.

Rival Bros. Coffee rivalbros.com 2400 Lombard St.

Rocket Cat Cafe 2001 Frankford Ave. · 215-739.4526

Shot Tower Coffee

shottowercoffee.com 542 Christian St . · 267-886-8049

Ultimo Coffee

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

Ultimo Coffee is committed to serving the highest quality Counter Culture Coffee and tea; local, direct-trade certified, sustainably sourced pastries and bagels from Four Worlds Bakery; and seasonal sandwiches from American Sardine Bar and more.

Volo Coffeehouse

volocoffeehouse.com 4360 Main St. · 215-483-4580

Fresher is Better! FRESH TOFU INC. has supplied the east coast with Organic Artisan Tofu and other fine Soyfood products since 1983. All of our products are vegan. No preservatives are used in the processing. We are dedicated to the principle that FRESHER IS BETTER. Our tofu is LOCALLY PRODUCED and we keep the shelf life short so you know it’s fresh. Hands-on techniques and quality ingredients have earned FRESH TOFU INC. its gold standard reputation. Our Tofu has been CERTIFIED ORGANIC by QAI since 1996. You are guaranteed no genetic modifications. Our Allentown plant is KOSHER CERTIFIED and under the supervision of Rabbi Yehuda Kelemer of Young Israel of West Hempstead, NY.

Visit freshtofu.com to view all of our products. 1101 Harrison Street, Allentown PA 18103

610-433-4711

Innovative Low Country Cooking at its best!

Beautiful Dining Room World's Best Fried Chicken on Wednesdays all Summer Long. Featured on

Diners, Drive-ins and Dives

6825 Germantown Ave. Philadelphia, Pa 19119 . 215-843-8113

www.GeecheeGirl.com

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Caterers, Food Service Providers & PERSONAL CHEFS

FOOD · for · thought Fair Food helped our family farm, Oyler’s Organic Farms and Market, connect with natural and organic stores in the Philadelphia area. Our business was looking to expand our delivery route into the Philadelphia area, but was unsure [of] the most effective way to connect with buyers. Fair Food helped us to develop business relationships with various stores in the Philadelphia area that [are] interested in our local and organic products.”

These caterers, food service providers and personal chefs think outside the box by providing delicious, fresh and locally-sourced foods at functions and to your home, from cafeteria lunches to formal events. Alex Garfinkel Catering

— Katrina Oyler, Oyler’s Organic Farms and Market

alexgarfinkelcatering.com 2 Tulip Ln., Rose Valley, Pa. · 215-380-3046

AG Catering is a passionate, community-driven creator of seasonally inspired, locally sourced fine dining experiences, specializing in weddings and other large events as well as cooking classes and private chef services. Its executive chef, Alex Garfinkel, also runs the Eat Philly supper club, a series of unique pop-up dinners in the Philadelphia area.

Birchtree Catering

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

cosmicfoods.com 215-978-0900

Feast Your Eyes

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

As an off-premise and on-premise catering company, Feast Your Eyes can handle six person dinners or 10,000 guests. The company’s commitment to sustainability began years ago and continues with their new building’s solar panels, green parking spaces, recycling of both hard waste and food scraps through a commercial composting company, and the use of biodegradable packaging and flatware. Feast Your Eyes is located in a repurposed factory in Kensington that doubles as a unique party space.

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

Miss Rachel’s Pantry

Miss Rachel’s Pantry began with Rachel Klein and an itty-bitty kitchen in 2007, to fill a need for home-style vegan eats. Since then, the company has grown to include a full-service catering company, four-course communal dinners at our Farmhouse Table, a meal delivery service and cooking classes.

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Hazon CSA

Chef Lindsay Gilmour provides an in-home personal chef service that caters to customers of all kinds. Gilmour is dedicated to global food traditions and fresh food direct from farmers who take land and animal stewardship seriously.

• 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

Studio Kitchen

Henry Got Crops! CSA

Community Supported Agriculture (CSA) CSA is a mutually beneficial agreement between community members and a local farmer. In exchange for a payment in the spring, a farm provides a “share” of produce and other farm products. Crawford Organics

crawfordorganics.com · csa@crawfordorganics.com 387 Iron Bridge Rd., East Earl, Pa. · 717-445-6880

Delaware Valley Farm Share

dvfarmshare.org · info@dvfarmshare.org 428 E. Erie Ave. ·· 215-274-3435 x10

Down to Earth Harvest

missrachelspantry.com 1732 W. Passyunk Ave. · 215-798-0053

organicplanetexp@aol.com · 215.696.9780

studiokitchen.com • studiokitchen@gmail.com

Cosmic Catering

Organic Planet

downtoearthharvest.com downtoearth.csa@gmail.com 912 S. Union St., Kennett Square, Pa. · 913-775-3711

Greensgrow Farms

greensgrow.org · csa@greensgrow.org 2501 E. Cumberland St. · 215-380-4355

Through a network of more than 50 partner farms, members of this 26-week CSA receive a bounty of fruits, vegetables, eggs, butter, cheese, yogurt and vegan options.

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

Herrcastle Farm

herrcastlefarm.com · herrcastlefarm@gmail.com 198-A Douts Hill Rd., Holtwood, Pa. · 717-606-2660

Lancaster Farm Fresh Cooperative lancasterfarmfresh.com orders@lancasterfarmfresh.com 48 Eagle Dr., Leola, Pa. · 717-656-3533

This nonprofit and certified-organic farmers’ co-op has more than 85 member farmers, and delivers local organic produce and sustainable meat and dairy products to the Philadelphia and New Jersey area.

Landisdale Farm

landisdalefarm.com · landisdalefarm@gmail.com 838 Ono Rd., Jonestown, Pa. · 717-865-6220

Philly Foodworks

phillyfoodworks.com · dylan@phillyfoodworks.com 240-350-3067

Pennypack Farm & Education Center

pennypackfarm.org · info@pennypackfarm.org 685 Mann Rd., Horsham, Pa. · 215-646-3943

Red Earth Farm

redearthfarm.org · info@redearthfarm.org 1025 Red Dale Rd., Orwigsburg, Pa. · 610-683-9363 CSA listings continue

shop local ads_Layout 1 4/30/14 10:38 AM Page 1

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FOOD · for · thought

The Rineer Family Farms Seasonal Farm Share

rineerfamilyfarmsllc.csasignup.com ben@gnrpastures.com Lancaster County · 267-304-6819

Root Mass Farm

rootmassfarm.com · landon@rootmassfarm.com 344A Old State Rd., Oley, Pa. · 484-706-9039

Taproot Farm

growtaproots.com · taprootfarm@gmail.com 66 Kemmerer Rd., Shoemakersville, Pa. · 610-926-1134

Teens 4 Good Urban Farm CSA

teens4good.orbius.com · AvivaA@federationnc.org

West Philly Fresh Food Hub

westphillyfoods.com · beets@westphillyfoods.com 4548 Market St. · 215-895-4050

West Philly Fresh Food Hub sources produce from urban and rural farms to support a network of farmers in the region. They use profits to support community programs and to subsidize shares for low-income individuals.

We recently picked up a new customer, Misconduct Tavern, thanks to an introduction from Fair Food. Misconduct ordered a half pasture-raised Berkshire Pig from us and made some really delicious dishes including a pork belly sandwich topped with fried sweet potatoes. The chef at Misconduct, Nick Mezzina, told us that he was loving our pork and that having Stryker Farm pork was a big customer draw. We are always happy to work with new customers, especially those that order whole and half pigs, as it helps reduce waste.” — Nolan A. Thevenet, Stryker Farm

52nd & Haverford Farmers Market

Clark Park Farmers Market*

52nd and Haverford St. Wednesdays 1 to 5 p.m.

43rd and Baltimore Ave. Thursdays 3 to 7 p.m. and Saturdays 10 a.m. to 2 p.m.

58th & Chester Farmers Market 58th and Chester Sts. Wednesdays 2 to 6 p.m.

wimersorganics.com · wimersorganics@gmail.com 258 Spring Grove Rd., East Earl, Pa. · 717-208-2098

Congregation Rodeph Shalom Farmers Market

Ambler Farmers Market

Broad and Mt. Vernon Sundays 10 a.m. to 2 p.m.

Yellow Springs Farm (cheese CSA)

Butler Pike and Maple Ave. Saturdays 9 .a.m to 1 p.m.

Dickinson Square Farmers Market

Bala Cynwyd Farmers Market

Moyamensing Ave. at Morris Street Sundays 10 a.m. to 2 p.m.

Belmont Ave. at Asaph’s St. Thursdays 2:30 to 6:30 p.m.

Drexel Farmers Market

Broad & Snyder Farmers Market

3200 block Chestnut St. Tuesdays 11 a.m. to 3 p.m.

Wimer’s Organics

yellowspringsfarm.com · al@yellowspringsfarm.com 1165 Yellow Springs Rd., Chester Springs, Pa. 610-827-2014

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

Broad and Snyder Sts. Tuesdays 2 to 6 p.m.

Broad & South Farmers Market

Eagleview Farmers Market, Exton

Broad and South Sts. Wednesdays 2 to 6 p.m.

GrowingRootsPartners.com Wellington Square Thursdays 3 to 9 p.m.

Bryn Mawr Farmers Market*

East Falls Farmers Market

18th and Christian Farmers Market

Lancaster and Bryn Mawr Ave. Saturdays 9 a.m. to 1 p.m.

In lot under Rt. 1 at Kelly Dr. Saturdays 10 a.m. to 2 p.m.

18th and Christian Sts. at the YMCA Wednesdays 3 to 7 p.m.

Burke Park, Malvern Farmers Market

Fairhill Square Farmers Market

22nd & Tasker Farmers Market

GrowingRootsPartners.com Saturdays 9 a.m. to 1 p.m.

22nd and Tasker Sts. Tuesdays 2 to 6 p.m.

Cecil B. Moore Farmers Market

Fairmount Farmers Market

Cecil B. Moore Ave, Between 13th and Broad Sts. Thursdays 2 to 6 p.m.

22nd Street and Fairmount Ave. Thursdays 3 to 7 p.m.

Chestnut Hill Farmers Market*

23rd and Pine Sts. Saturdays 9 a.m. to 2 p.m.

26th and Allegheny Farmers Market 26th St. and Allegheny Ave. Wednesdays 1 to 5 p.m.

29th & Wharton Farmers Market

Winston Rd. at Germantown Ave. Saturdays 9:30 a.m. to 1:30 p.m.

29th and Wharton Sts. Tuesdays 2 to 6 p.m.

33rd & Diamond Farmers Market

Chew and E. Pleasant Farmers Market

33rd and Diamond Sts. Tuesdays 2 to 6 p.m.

Chew Ave and E. Pleasant St. Wednesdays 2 to 6 p.m.

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4th Street and Lehigh Ave. Tuesdays 1 to 5 p.m.

Fitler Square Farmers Market*

Fountain Farmers Market E. Passyunk at Tasker & 11th Sts. Wednesdays 3 to 7 p.m.

Frankford Transportation Center Farmers Market

Food Trucks

Oxford Circle Farmers Market

Frankford and Bustleton Aves. Tuesdays 2 to 6 p.m.

900 East Howell St., parking lot in front of the Oxford Circle Mennonite Church Thursdays 2 to 6 p.m.

Foolish Waffles

Germantown Farmers Market

Parkwood Farmers Market

Füd Truk

Germantown Ave. and Walnut Ln., in front of Historic Wyck House Fridays 2 to 6 p.m.

3024 Byberry Rd. .Saturdays 10 a.m. to 2 p.m.

Girard & 27th Farmstand

Walnut St. at 18th St. Tuesdays 10 a.m. to 1 p.m. Saturdays 9 a.m. to 3 p.m.

4601 Market St. Saturdays 10 a.m. to 1 p.m.

Gorgas Park Farmers Market Ridge Ave at Acorn St. Fridays 2 to 6 p.m.

GSA Building Farmers Market 20 North 8th St. Thursdays 10 a.m. to 2 p.m.

Headhouse Farmers Market 2nd and Lombard Sts. Sundays 10 a.m. to 2 p.m.

Henry Got Crops Farmers Market Saul Agricultural High School, 7100 Henry Ave. Tuesdays 2 p.m. to 7 p.m. Fridays from 2 to 6 p.m.

Hunting Park Farmers Market West Hunting Park Ave. and Old York Rd. Saturdays 10 a.m. to 2 p.m.

nfiu.org

fudtruk.com 27 Memorial Dr. W., Bethlehem, Pa. 18015

Based at Lehigh University, the Füd Truk is offered as part of the school’s food-forward approach to dining on campus. The menu features local and seasonal ingredients, including handcut fries from local Pennsylvania potatoes.

Rittenhouse Farmers Market*

West Philly Food Hub

Schuylkill River Park Farmers Market

westphillyfoodhub.org

25th and Spruce Sts. Wednesdays 3 to 7 p.m.

Zsa’s Homemade Gourmet Ice Cream zsasicecream.com

Swarthmore Farmers Market Town Center parking lot. Saturdays 9:30 a.m. to 1:30 p m.

Grocers, Retail Markets & Co-ops

University Square Farmers Market 36th Street at Walnut St. Wednesdays 10 a.m. to 3 p.m.

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

Walnut Hill Farm Stand

theenterprisecentercdc.org ablansfield@theenterprisecentercdc.org 4601 Market St. Thursday 4 to 7 p.m.

Cecil Creek Farm and Market

West Oak Lane Farmers Market

cecilcreekfarm.com · info@cecilcreekfarm.com 73 Democrat Rd., Mickleton, N.J. · 856-599-8925

Ogontz and 72nd Aves. Tuesdays 2 to 6 p.m.

Julian Abele Park Farmers Market

8424 Germantown Ave. 215-866-9150 Tuesdays 3 to 6 p.m.

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

22nd and Montrose Sts. Tuesdays 2 to 7 p.m.

Weavers Way Farmers Market

Creekside Co-op

Kerr Park, Downingtown Farmers Market

Carpenter Ln. at Greene St. Thursdays 3 to 7 p.m.

GrowingRootsPartners.com Saturdays 9 a.m. to 1 p.m.

* Open year-round

Jefferson Farmers Market Chestnut St., east of 10th St. Thursdays 11 a.m. to 3:30 p.m.

Weavers Way Community Programs

Grocers, Reta il Ma rkets & Co-ops listings continue

Liberty Lands Farmers Market 3rd St., between Poplar and W. Widley Sts. Thursdays 3 to 7 p.m.

Mill Creek Farm millcreekurbanfarm.org 49th and Brown Sts. Saturdays 11 a.m. to 2 p.m.

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

FOOD · for · thought “The best part of working with Fair Food was getting in touch with farmers. Most likely, I would not have found Stryker Farms on my own; but because of the guide, I was able to reach out, and now I get my pork from them, and also increased the amount of specials we can offer by using the whole pig. It’s been a win-win.” — Nick Mezzina, Misconduct Tavern

Olney Transportation Center Farmers Market Broad St. and Olney Ave. Thursdays 2 to 6 p.m.

Overbrook Farmers Market Lancaster and City Ave., at the Overbrook Presbyterian Church Saturdays 9 a.m. to 1 p.m.

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FOOD · for · thought Fair Food made our grass-fed dairy products available to the region by selling them at the Farmstand in the Reading Terminal Market. This is a central location in Philadelphia and a great place to showcase our Greek style yogurt, Cream-top yogurt (in the glass jar), kefir, and our raw grass fed milk.” — P. Mark Lopez, Wholesome Dairy

Door to Door Organics

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

Door to Door Organics makes it easy to eat food that supports health, community and the environment. They deliver farm-fresh organic produce and a selection of local, natural and artisan groceries, and help you put it all together.

Doylestown Co-op

doylestown.coop 29 W. State St., Doylestown, Pa. · 215-348-4548

Greensgrow Farms

greensgrow.org 2501 E. Cumberland St. · 215-427-2702

Essene Market and Café

Greensgrow West

essenemarket.com 719 S 4th St. · 215-922-1146

Essene Market and Café’s 45-year-old market specializes in vegan, vegetarian, raw and macrobiotic diet products, natural and organic produce, housewares, vitamins and beauty products.

Fair Food Farmstand

fairfoodphilly.org · farmstand@fairfoodphilly.org Reading Terminal Market, 12th and Arch Sts. 215-386-5211 x120

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

Fresh Grocer

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

4912 Baltimore Ave.· 215-531-4972

The urban farm and nursery grows salad blends, vegetables and fruit, as well as vegetable starts for its CSA and farmstand. It also boasts a big selection of plants, local produce, cheeses, artisan breads, pantry items and humanely-raised meats, eggs and dairy. Other local producers join on market days.

Harvest Local Foods

harvestlocalfoods.com 305 Windermere Ave., Lansdowne, Pa. · 484-461-7884

Partnering with more than 60 local family farmers and food artisans, Harvest Local Foods offers a year-round, online local food market with door-to-door delivery. Choose from locally sourced produce, pastured meats, dairy, dry goods, homemade entrées and fresh breads.

Ippolito’s Seafood

Ippolitoseafood.biz 1300 Dickinson St. · 215-389-8906

The Fresh Grocer specializes in providing high-quality perishables, with seven stores operating in the Pennsylvania, Delaware and New Jersey tri-state area, and supports the local food movement.

Ippolito’s Seafood serves local, day boat seafood goods, as well as fresh produce, dairy, prepared foods and other seasonally available goods, including a full menu of freshly prepared foods from sandwiches and tacos to full seafood dinners and homemade salads—and they deliver.

Ginger Snap’s Grocery

Kauffman’s Lancaster County Produce

gingersnapsgrocery.com Curbside stand at the 9th St. Italian Market, between Christian and Montrose Sts.

This new addition to the Italian Market features local and organic produce, as well as an ever-expanding selection of local artisanal products.

Green Aisle Grocery

greenaislegrocery.com 1618 E. Passyunk Ave. and 2241 Grays Ferry Ave. · 215-465-1411

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Reading Terminal Market, 12th and Arch Sts. · 215-592-1898

Kensington Community Food Co-op kcfc.coop

Kimberton Whole Foods

kimbertonwholefoods.com Kimberton, Douglassville, Downingtown, Ottsville and Malvern (opening 2014)

Family-owned and operated independent grocer, Kimberton Whole Foods offers more than 100 local products, including organic produce, fresh meat, dairy and eggs.

Longview Farm Market

longviewfarmmarket.org 3215 Stump Hall Rd., Collegeville, Pa. · 610-584-8202

Mariposa Food Co-op

mariposa.coop 4824 Baltimore Ave. · 215-729-2121,

Mariposa Food Co-op is a cooperative grocery store open to the public and owned and operated by its membership. Mariposa strives to provide access to and information about food, especially healthy, locally-grown or otherwise sustainably produced products.

Martindale’s Natural Market

martindalesnutrition.com 1172 Baltimore Pike, Springfield, Pa. · 610-543-6811

Martindale’s offers local and organically grown fresh produce. They offer quality, local, grass-fed dairy products such as butter, milk and raw milk, artisan cheeses, heavy cream and yogurt. The market also offers local grassfed beef, local organic chicken and golden yolked eggs.

Milk and Honey Market

milkandhoneymarket.com 4435 Baltimore Ave. · 215-387-6455

Locally produced items from fresh raw ingredients, artisanal cheese and housemade food and sweets.

MOM’s Organic Market

momsorganicmarket.com 1149 E. Lancaster Ave., Bryn Mawr, Pa. · 484-385-0220

MOM’s is family-owned and operated and offers 100 percent organic produce, sustainable seafood and free electric-car charging in their parking lot.

The Mushroom Cap

themushroomcap.com 114 W. State St., Kennett Square, Pa. · 610-444-8484

The Mushroom Cap boasts local, fresh Kennett Square mushrooms, gourmet mushroom food products and Dettori Food’s Snack ‘N Shrooms—all natural, raw, gluten-free, sugarfree mushroom chips.

K N A B W E N A R O F E IM T

Organnons

organnons.com 591 Durham Rd., Wrightstown, Pa. · 267-491-5591

Philly CowShare

phillycowshare.com · orders@phillycowshare.com · info@phillycowshare.com 267-872-7294

Open 7 Days

ATM/Debit Card

Absolutely FREE Personal Checking

Fee FREE ATMs

FREE Coin Counting

Bank Anywhere

on the spot

early & late, 361 days a year

Philly CowShare delivers local grass-fed beef and pasture-raised pork from responsible farmers and butchers right to your door.

Profeta Farms, LLC

facebook.com/ProfetaFarms Neshanic Station, N. J. · 908-237-1301

for everyone

anywhere you see Allpoint

in-store, online, phone or mobile

Certified organic farm that supplies produce, meats and dairy, plus other local, sustainable goods. Retail store and restaurant coming in the fall of 2014.

Reading Terminal Market readingterminalmarket.org 12th & Arch Sts. · 215-922-2317

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

myrepublicbank com • 888 875 2265 For Republic Bank Customers.

Sue’s Produce Market 114 S. 18th St. · 215-241-0102

Swarthmore Co-op

swarthmore.coop 341 Dartmouth Ave., Swarthmore, Pa. · 610-543-9805

Tela’s Market & Kitchen

TelasMarket.com 1833 Fairmount Ave. · 215-235-0170

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

EARTH

bread + brewery

Killer Wood-Fired Flatbread, Alchemic Housemade Beer, World-Class Wine

Weavers Way Coop

weaversway.coop • Mt. Airy: 559 Carpenter Lane, 8 a.m. to 8 p.m., 215.843.2350 • Chestnut Hill: 8424 Germantown Ave. Mon.-Sat., 7 a.m. to 8 p.m. Sun., 9 a.m. to 8 p.m. 215-866-9150

Cooperative market with stores in Chestnut Hill and West Mt. Airy, two urban farms and a non-profit arm. Member specials and working member discount, but everyone welcome to shop.

Wegmans

wegmans.com • 500 Montgomery Mall, North Wales, Pa. 267-677-0700 • 1405 Main St., Warrington, Pa. · 215-0918-3900 Gro ce rs, R e ta i l M a rk e ts & Co -o ps l istin gs contin u e

Handmade Soda, Microbrewed Kombucha, Zero Gigantic Flatscreen TVs Live Music every 2nd + 4th Sunday 7136 germantown ave. (mt.airy)

Grown. Produced. Bottled. Come experience our award-winning wines available by the flight, by the glass, by the bottle and even some by the can. Enjoy live music at our Friday night happy hours, upcoming 2014 summer concert series or at one of our monthly events. CSA program memberships are also available to give you an even greater Paradocx experience.

The Vineyard - Winery, Retail 1833 Flint Hill Rd, Landenberg, PA The Market at Liberty Place - Wine Bar, Retail 148 W. State St, Kennett Square, PA Booth’s Corner - Retail 1362 Naamans Creek Rd, Garnet Valley, PA PINOT Boutique - Retail 227 Market St, Old City, Philadelphia, PA

paradocx.com

Paradocx Vineyard

610.255.5684

#paradocxvineyard

215.242.6666 / earthbreadbrewery.com

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Whole Foods Market

wholefoodsmarket.com • 929 South St. · 215-733-9788, • 2001 Pennsylvania Ave. · 215-557-0015

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, with eight locations in the Philadelphia area.

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 Appetit at Penn Dining

Michael.Frost@cafebonappetit.com Paul.Bulau@cafebonappetit.com Christopher.Smith@cafebonappetit.com Daniel.Strouth2@cafebonappetit.com • Gourmet Grocer, 3800 Locust Walk • Hill House, 3333 Walnut St. • Houston Market, 3417 Spruce St. • Tortas Frontera, 3601 Locust Walk • 1920 Commons, 3800 Locust Walk

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

Culinart Inc. 97 Great Valley Pkwy., Malvern, Pa. · 610-644-1500 • Abington Friends School: 575 Washington Ln., Jenkintown, Pa. · 215-886-4350 • Agnes Irwin School: 275 S. Ithan Ave., Bryn Mawr, Pa. 610-525-8400 • Cumberland County College: P.O. Box 1500, College Dr., Vineland, N.J., 856-691-8600 • The George School: 1690 Newtown Langhorne Rd., Newtown, Pa. · 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, Pa. · 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: 500 Willow Grove Ave. · 215-247-7200 • Tower Hill School: 2813 W. 17th St. Wilmington, Del. 302-575-0550 • Waldron Mercy Academy: 513 Montgomery Ave. Lower Merion, Pa. · 610-664-9847 • William Penn Charter School: 3000 W. School House Ln. 215-844-3460 • Friends Select: 1651 Benjamin Franklin Pkwy. friends-select.org

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FOOD · for · thought As both a restaurant and a hospitality and culinary education program, it is not enough for us to have great products. We need meaningful and lasting relationships with producers who can educate our students, the wholesale buyers of the future. Fair Food has connected us to thoughtful and skilled producers like Sue Miller of Birchrun Hills Farm, who not only provides great products but takes time to speak with students, collaborate on events, host interns and visits to the farm, and conduct guest lectures and public programs. In short, Fair Food supplies so much more than food. They supply community.” — Jonathan Deutsch, Hospitality and Tourism Management, Drexel University

• 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

Thomas Jefferson University Hospital jefferson.edu 111 S. 11th St. · 1-800-JEFF-NOW

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

Atrium cafeteria features fair trade organic coffee, local organic yogurt and cage-free eggs. Patients, staff, students and visitors enjoy local, seasonal produce and hormonefree local dairy. Jefferson supports locally produced food by sponsoring a farmers market, CSA and Winter Harvest buying club.

A. Kitchen

The Liacouras Center / Global Spectrum

Alla Spina

The Liacouras Center supports businesses who offer locally grown foods, many of them offered through their catering packages and suite menus.

Alma de Cuba

Parkhurst

americansardinebar.com 1800 Federal St. · 215-334-2337

liacourascenter.com 1700 N. Broad St. · 215-204-2400

parkhurstdining.com dine@parkhurstdining.com

Swarthmore College

swarthmore.edu 500 College Ave., Swarthmore, Pa. 610-328-8000

Villanova University

villanova.edu 800 E. Lancaster Ave., Villanova, Pa. 610-519-4500

William Penn Charter School

penncharter.com 3000 W. School House Ln. · 215-844-3460

akitchenandbar.com 135 S. 18th St. · 215-825-7030

Agno Grill

agnogrill.com 2104 Chestnut St. · 267-858-4590

allaspinaphilly.com 1410 Mt. Vernon St. · 215-600-0017

almadecubarestaurant.com 1623 Walnut St. · 215-988-1799

American Sardine Bar

Amis

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

Baba Olga’s Cafe and Supper Club at Material Culture

materialculture.com 4700 Wissahickon Ave. #101 · 215-849-1007

Bank & Bourbon

bankandbourbon.com 1200 Market St.· 215-231-7300

Charcoal BYOB

Bank & Bourbon offers dishes that have become synonymous with American cuisine. With an equal focus on American classics, the bar features a bourbon barrel-aging program for unique houseaged cocktails and liquors, as well as craft beers and wines.

Chloe

b.good

Comfort Food

bgood.com The Promenade at Sagemore, 500 Rt. 73 S., Marlton, N.J.

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

Bistro 7

Farm and the Fisherman

11 S. Delaware Ave., Yardley, Pa. · 215-493-6394

FARMiCia

chloebyob.com 232 Arch St. · 215-629-2337

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

City Tap House

Fitler Dining Room

citytaphouse.com 3925 Walnut St. · 215-662-0105

fitlerdiningroom.com 2201 Spruce St. · 215-732-3331

comfortfoodlive.blogspot.com 437 Alden Ave., Morrisville, Pa. · 215-847-5707

Fork Restaurant

Devon Seafood Grill

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

devonseafood.com 225 S. 18th St. · 215-546-5940

A full-service restaurant that serves the highest quality fresh seafood and steaks.

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

Dock Street Brew Pub

Blackbird Pizzeria

blindpigphilly.com 702 N. 2nd St. · 267-639-4565

Dock Street Brewery is dedicated to providing fresh, artisanal ales and lagers, in addition to wood-fired pizzas, salads and farm-raised beef burgers. Dock Street continues its strong presence in the community by organizing events and fundraisers that contribute to the economic and cultural well-being of Philadelphia.

Breezy’s Café

Earth, Bread and Brewery

blackbirdpizzeria.com 507 S. 6th St. · 215-625-6660

Blind Pig

breezyscafephilly.com 1200 Point Breeze Ave. · 267-858-4186

Bufad Pizza

bufadpizza.com 1240 Spring Garden St. · 215-238-9311

Fresh, whole foods whenever possible, and seasonal local foods.

Café Lift

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

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

Cedar Point Bar & Kitchen

thefarmandfisherman.com 1120 Pine St. · 267-687-1555

forkrestaurant.com 306 Market St. · 215-625-9425

Garces Trading Co

garcestradingcompany.com 1111 Locust St. · 215-574-1099

Geechee Girl Rice Cafe

dockstreetbeer.com 701 S. 50th St. · 215-726-2337

earthbreadbrewery.com 7136 Germantown Ave. · 215-242-6666

elvezrestaurant.com 121 S. 13th St. · 215-928-9800

A neighborhood BYO, Geechee Girl features hand-crafted, seasonally inspired American Southern food. The World’s Best Fried Chicken is served Wednesdays during the summer. Geechee Girl also offers catering services.

Harvest Seasonal Grill

harvestseasonalgrill.com 200 S. 40th St. · 215-662-1100

Earth, Bread and Brewery offers delicious flatbread pizza made with local, organic flour and baked in a wood-burning oven. The restaurant also features four housemade beers on tap, wine, housemade sodas and kombucha.

El Vez

geecheegirlricecafe.com 6825 Germantown Ave. · 215-843-8113

High Street on Market

highstreetonmarket.com 308 Market St. · 215-625-0988

Inventive pastries, hand crafted sandwiches, house-made breads, locally milled flour and grains. restaura nt listings contin u e

FOOD · for · thought

cedarpointbarandkitchen.com 2370 E. Norris St. · 215-423-5400

The Fair Food Farmstand was the first retailer to start carrying my product, which is very validating and reassuring for an upstart food business. ... When representatives of MOM's Organic Market were in town looking for local goods to feature in their new store in Bryn Mawr before it opened, [Fair Food] fully endorsed my products and MOM's now carries them.” — Jan Cho, Good Enough For Kids

Cedar Point Bar & Kitchen is committed to the natural resources of Philadelphia—the food, drink and culture that make our city unique—and contributes to the community by organizing events, offering mentorship opportunities to local students, using sustainable practices and supporting local farms, breweries and artists.

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FOOD · for · thought

Hip City Veg

hipcityveg.com 127 S. 18th St. · 215-278-7605

My biggest value derived from my now longterm relationship with Fair Food has been the insights they have provided through their farm tours. I have gone on several, most recently a walking tour with a forager on the former Reading Railroad right near the Callowhill Whole Foods. ... Their tours provide incredible firsthand insight into the regional farming community.”

Honey’s Sit & Eat

honeys-restaurant.com • 800 N. 4th St. · 215-925-1150 • 2101 S. St. · 215-732-5130

Honeygrow

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

— Paul Steinke, general manager, Reading Terminal Market

Il Pittore

ilpittore.com 2025 Sansom St. · 215-391-4900

La Calaca Feliz

The Mildred

Laurel Restaurant

Misconduct Tavern

Le Virtu

Fresh, American comfort food with an eclectic beer list and 12 TVs, so you don’t miss anything.

lacalacafeliz.com 2321 Fairmount Ave. · 215-787-9930

Iron Hill

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

restaurantlaurel.com 1617 E. Passyunk Ave. · 215-271-8299

Jack’s Firehouse

jacksfirehouse.com 2130 Fairmount Ave. · 215-232-9000

levirtu.com 1927 E. Passyunk Ave. · 215-271-5626

Jake’s Sandwich Board

jakessandwichboard.com • 122 S. 12th St. · 215-922-0102 • University City (opening in 2014), 129 S. 40th St.

Lee’s Deli

the-mildred.com 824 S. 8th St. · 267-687-1600

misconducttavern.com 1511 Locust St. · 215 732-5797

Nomad Pizza

4700 Baltimore Ave. · 215-724-1954

nomadpizzaco.com 611 S. 7th St. · 215-238-0900

Little Fish

Osteria

Jamonera

Little Nonna’s

Oyster House

Jet Wine Bar

London Grill & Paris Wine Bar

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

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

Jake’s Sandwich Board has redefined Philadelphia’s sandwich scene since opening in May 2010 because of its casual atmosphere and slow-cooked offerings. jamonerarestaurant.com 105 S. 13th St. · 215-922-6061

littlefishbyob.com 746 S. 6th St. · 267-455-0172

littlenonnas.com 1234 Locust St. 215-546-2100

jetwinebar.com 1525 South St. · 215-735-1116

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 Saturdays and Sundays. Gospel brunch the second Sunday of every month.

Kennett

kennettrestaurant.com 848 S. Second St. · 267-687-1426

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

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

Lotus Farm to Table

lotusfarmtotable.com 112 W. State St., Media, Pa. · 610-565-5554

M Restaurant

mrestaurantphilly.com 231 S. 8th St. · 215-625-6666

Matyson Restaurant

matyson.com 37 S. 19th St. · 215-564-2925

Memphis Taproom

memphistaproom.com 2331 E. Cumberland St. · 215-425-4460

Meritage

meritagephiladelphia.com 500 S. 20th St. · 215-985-1922 24

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osteriaphilly.com 640 N. Broad St. · 215-763-0920

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

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

Paradiso

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

Picnic

picniceats.com 3131 Walnut St. 215-222.1605

Pizzeria Beddia

pizzeriabeddia.wordpress.com 115 E. Girard Ave.

Prohibition Taproom

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

Fresh, whole foods whenever possible, and seasonal foods from the region. Exclusively U.S. breweries on tap. restaura nt listings contin u e

Try Philly's Best Chocolates Visit our store in Reading Terminal Market and choose from a selection of locally made confections that include John & Kira's, Eclat, Love Bar, Neuchatel Truffles, Asher's, Lore's Chocolates and our newest additions from

Tradestone Confections.

photo by Jason Varney

photo: Dennis Hwang

We love Tradestoneâ&#x20AC;&#x2122;s Rum Raisin; this treat starts with sweet raisins, soaked in Caribbean rum until plump. The boozy raisins meet their match in dark chocolate ganache. Cheers!

jjtiziou.net HowPhillyMoves.org EveryoneIsPhotogenic.com

Reading Terminal Market

Recovering food waste and converting it into compost lowers our carbon footprint, creates rich, fertile soil, and supports the local economy.

It's Time for Suppa!

BYO, New American @ Liberties Walk, Northern Liberties 1040 N. American St. #1101 Philadelphia, PA (215) 644-9324 timeforsuppa.com #choppedchampion

/ month!

for residential customers

BENNETT COMP O S T www.bennettcompost.com | 215.520.2406

fairfoodphilly.org

2014â&#x20AC;&#x201C;15 LOCAL FOOD GUIDE

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FOOD · for · thought

Pub and Kitchen

thepubandkitchen.com 1946 Lombard St. · 215-545-0350

Pumpkin

pumpkinphilly.com 1610 South St. · 215-545-3924

Fair Food was helpful in connecting us to local purveyors so that we could offer our customers a great local selection. The relationships we created were integral to our successful opening and we look forward to growing together!” — Claudia Crowder,

Pure Fare

purefare.com 119 South 21st St. · 267-318-7441

R2L

r2lrestaurant.com 50 S. 16th St. · 215-564-5337

MOM’s Organic Market

Rapidough Pizza

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

Suppa

10 Arts Bistro & Lounge

Supper

10 Arts Bistro & Lounge supports the Fair Food Farmstand, its local farmers and artisans, as well as its collaboration with Broad Street Ministries to bring local, sustainable foods to Philadelphia’s most vulnerable.

i-gtest10.info 1040 N. American St. · 215-644-9324

Russet

russetphilly.com 1521 Spruce St. · 215-546-1521

A BYOB in Rittenhouse Square, Russet features a daily changing Italian and French-inspired menu using the finest local and seasonal ingredients. Chef-owners Andrew and Kristin Wood use traditional techniques to create simple and honest dishes that highlight the natural flavors of the food.

Serpico

serpicoonsouth.com 604 S. St. · 215-925-3001

supperphilly.com 926 South St. · 215-592-8180

Sweetgreen

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

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

Talula’s Daily

South Philadelphia Tap Room

talulasdaily.com 208 W. Washington Sq. · 215-592-6555

southphiladelphiataproom.com 1509 Mifflin St. · 215-271-7787

Southwark Restaurant & Bar 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.

Spring Mill Café

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

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

Talula’s Garden

talulasgarden.com 210 W. Washington Sq. · 215-592-7787

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

A BYOB committed to locally sourced ingredients and community sustainability.

Talula’s Table

Standard Tap

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

standardtap.com 901 N. Second St. · 215-238-0630

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 caskconditioned brews on hand pumps.

2014–15 LOCAL FOOD GUIDE

fairfoodphilly.org

10arts.com The Ritz-Carlton, 10 Avenue of the Arts, Broad & Chestnut · 215-523-8273

Time Restaurant

timerestaurant.net 1315 Sansom St. · 215-985-4800

Treemont

thetreemont.com 231 S.15th St. · 267-687-2237

The Pickled Heron

thepickledheron.com 2218 Frankford Ave. · 215-634-5666

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

Tria Taproom

triacafe.com/taproom 2005 Walnut St. · 215-557-TAPS

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

Tria Café

talulastable.com 102 W. State St., Kennett Sq. · 610-444-8255

triacafe.com 123 S. 18th St. · 215-972-8742 1137 Spruce St. · 215-629-9200

Taproom on 19th

Vedge

taproomon19th.com 2400 S. 19th St. · 267-687-7817

Tria Café is a friendly corner bar where you can relax with friends over some of the world’s best wines, cheeses and beers. vedgerestaurant.com 1221 Locust St. · 215-320-7500

Vetri

vetriristorante.com 1312 Spruce St. · 215-732-3478

White Dog Café

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

The White Dog Café is committed to using the finest ingredients from local farms. This local favorite is known for its unusual blend of award-winning contemporary American cuisine, civic engagement and environmental responsibility.

The Whip Tavern

thewhiptavern.com 1383 N. Chatham Rd., Coatesville, Pa. · 610-383-0600

Zahav

zahavrestaurant.com 237 St. James Pl. · 215-625-8800

Specialty Stores 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? Capogiro Gelato

capogirogelato.com • 119 S. 13th St. · 215-351-0900 • 117 S. 20th St. · 215-636-9250 • 3925 Walnut St. · 215-222-0252 • 1625 E. Passyunk Ave. · 215-462-3790 • 3925 Walnut St. · 215-462-3790

Family-owned and operated gelateria that offers Italian artisan gelato made with farm-fresh local milk from grass-fed cows and hand-picked produce, including blackberries and Asian pears.

Cookie Confidential

cookieconfidential.com 517 S. 5th St. · 215-922-4040

Di Bruno Bros.

dibruno.com • Rittenhouse Square: 1730 Chestnut St. · 215-665-9220 • Franklin Market: 834 Chestnut St. · 267-519-3115 • 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 • Catering department: 435 Fairmount Ave. · 215-665-1659.

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

Franklin Fountain

franklinfountain.com 116 Market St. · 215-627-1899

Franklin Fountain produces homemade ice cream, sundaes and fizzy fountain concoctions in the authentic atmosphere of an early-1900s soda fountain.

Lil’ Pop Shop

lilpopshop.com 265 S. 44th St. · 215-222-5829

Shellbark hollow Farm West Chester, PA

Fine Goat Milk Products

Metropolitan Bakery

metropolitanbakery.com • Rittenhouse Square shop & the new Metropolitan Cafe: 262-264 S. 19th St. · 215-545-6655 • Reading Terminal Market: 12th and Arch Sts. · 215-829-9020 • Chestnut Hill: 8229 Germantown Ave. · 215-753-9001 • West Philadelphia: 4013 Walnut St. · 215-222-1492

Chèvre  Yogurt  Raw Milk Raw Milk Aged Cheese Kefir  Specialty Cheeses

www.shellbarkhollow.com

An artisan bakery that specializes in handmade rustic breads and pastry, Metropolitan also offers locally produced products, including cheese, yogurt, pasta, fair trade coffee and premium teas. In addition, they support area farms by serving as a pickup spot for CSAs and Farm to City.

Night Kitchen Bakery and Café

nightkitchenbakery.com 7725 Germantown Ave. · 215-248-9235

Cakes, cookies, tarts and pies, made using old-world recipes and local ingredients when available. The Night Kitchen Bakery and Café also supports environmental organizations monetarily, and has taken steps to make the bakery more sustainable and reduce its carbon footprint.

PA General Store

✓ Fairtrade Certified ❑

pageneralstore.com Reading Terminal Market, 51 N 12th St.

✓ Always Fresh Roasted ❑

Shane Confectionery

✓ Quality Beans ❑

shanecandies.com 110 Market St. · 215-922-1048

Established in 1863, Shane Confectionery produces chocolates and confections on-site with an emphasis on locally sourced ingredients, seasonal specialties and old-fashioned quality.

Valley Shepherd Creamery valleyshepherd.com 51 N. 12th St. · 267-639-3309

✓ Drinks Smooth ❑ phillyfairtrade.com • 267.270.2563 Find our coffee online or at area cafes and markets

fairfoodphilly.org

2014–15 LOCAL FOOD GUIDE

BUCK RUN FARM, COATESVILLE, PA

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

www.buckrunfarm.com • 610.486.0789 or 610.384.6576

Delaware's premiere supplier of Pennsylvania-grown organic and pastured foods

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

www.HarvestMarketNaturalFoods.com

mi 125 (or less)

The products at our 15 farmers’ markets are FRESH.

Check time and location: farmtocity.org

Vegan Scrapple “Traditional Style”

SOY-FREE & GLUTEN-FREE Made in West Chester, PA Using Local Farms & Mills Organic, Certifed Organic & Non-GMO Ingredients www.longcovefoods.com

2014–15 LOCAL FOOD GUIDE

fairfoodphilly.org

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

CSA Shares Still Available!

Sunday Suppers & New Late Night Menu with Sam Jacobson Garden Now Open!

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

Red Earth Farm • 1025 Red Dale Road • Orwigsburg, PA Questions? Email info@redearth.farm.org

www.redearthfarm.org

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

e finest sustainably raised fruits and specialty vegetables available at Headhouse Farmers Market (Sundays 10-2) and at like-minded stores and restaurants throughout the city.

harvestlocalfoods.com

FROM OUR FARM TO YOUR HOME

shop online for home delivery

717.677.7186

www.threespringsfruitfarm.com

RETRO-AMERICAN CLASSICS MIXED with SOULFUL, CONTEMPORARY CONCEPTS cedarpointbarandkitchen.com 2370 E. NORRIS ST. 19125 (FISHTOWN)

C cedar point bar and kitchen M cedarpointPHL 215.423.5400

2311 Frankford Ave

Saturdays, 9 am to 1 pm May through November Rain or Shine! Upper Merion Township Park 175 W. Valley Forge Road King of Prussia, PA 19406 610-265-1071 uppermerionfarmersmarket.org

fairfoodphilly.org

2014–15 LOCAL FOOD GUIDE

Local Food guide phil adelp hia 20 1 4 -2 0 15

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.

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

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.

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 GMO-free. The nonGMO claim is unregulated, but some products are verified by a third party, like the Non-GMO Project.

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

2013–14 LOCAL FOOD GUIDE

fairfoodphilly.org

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

100 Percent 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.

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. Raw Milk Cheese: Cheeses made from non-pasteurized milk. In the U.S., raw milk cheeses must be aged for at least 60 days. 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: Double Dollars by Fair Food and Philly Food Bucks by The Food Trust and the Philadelphia Department of Public Health. 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.

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.

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.

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

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

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.

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 vine-ripened fruit has more fully developed natural sugars and so generally has better flavor.

Integrated Pest Management (IPM): A low-input 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.

Wild Foraged: Refers to the harvest of uncultivated plant-based foods that grow in the wild. Examples from this region include ramps, chicken of the woods mushrooms, fiddlehead ferns and paw paws.

Photo by albert yee

Three Springs Fruit Farm in Aspers, Pa., grows apples, peaches, cherries, apricots, pears, small fruits and vegetables.

fairfoodphilly.org

2014â&#x20AC;&#x201C;15 LOCAL FOOD GUIDE

d v o L

m e r r a s F l a c o L r u O e

we work with over 100 local producers within 100

miles

oo o o o Eggs

Baked Goods

Produce

Dairy & Meat

Body Care

kimberton, PA

Telford, PA

lancaster, pa

Phoenixville, PA

doylestown, PA

Adamstown, PA

Honey Brook, PA

Buckingham, PA

West Chester, PA

narberth, PA

king of prussia, PA

Glenmore, PA

Perkasie, PA

Paradise, PA

pottsville, PA

Oley, PA

Upper Black Eddy, PA

Collegeville, PA

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kutztown, PA

Kinzers, PA

Paradise, PA

Chester Springs, PA

easton, PA

Malvern, PA

strasburg, pa

west reading, PA

Boyertown, PA

hamburg, pa

elverson, PA

Find more local items when you shop with us! Locally grown, harvested, raised, roasted, baked, and brewed products have pride of place in our stores, not only for their quality and integrity of materials, but also because the true value of being a community market is in making contributions to the lives of our neighbors and the local economy. We carry local products on many of our shelves. Our commitment to local producers reaches beyond our shelves, too. We define local as being within 100 miles of our distribution center. KIMBERTON | DOWNINGTOWN | DOUGLASSVILLE | OTTSVILLE | COMING TO MALVERN 2014 â&#x201E;˘

kimbertonwholefoods.com

university city

Dining Days

July 174 to July 274 3 COURSES, 3 PRICES!

$15 $25 $35

ucdiningdays.com #ucdiningdays universitycity

ucdphl

produced by

Behind the Fence Festivals July 12 History and Community August 9 Homegrown Food September 6 Philadelphia Honey Festival

Cleaning Company We clean with eco friendly products that we make by hand using only natural non-toxic ingredients (plant and mineral derivatives) and essential oils.

Friday Farmers Market | 2-6pm Summer Camps | June-August

PLUS

We now have a store front! Experience the delight of natural lotions, potions, creams, soaps, candles, and cleaners. All hand made of natural ingredients of course!

Philadelphia Gardens, Inc. GREEN + SUSTAINABLE

SoapBox

6th Street between South & Bainbridge Streets

GARDEN INSTALLATION + DESIGN TONI ANN FLANIGAN PHILADELPHIAGARDENS.COM 215.951.9193

Your Link to Greener Living

www.myholistichome.com 215 • 421 • 4050

j un e 20 13

gridphilly.com

MEAT HEADS Entrepreneurs Michael and Jeniphur Pasquarello partner with butcher Bryan Mayer to launch an innovative, ambitious restaurant story by alex mulcahy & emily teel portrait by gene smirnov

t looks like the wait for Kensington Quarters (1310 Frankford Ave.), an ambitious combination of butcher shop, restaurant and classroom, is about to end. The restaurant is a partnership of Michael and Jeniphur Pasquarello (the owners of Cafe Lift, Prohibition Tap Room and Bufad), and a newcomer to Philadelphia, butcher Bryan Mayer. Mayer will operate a butcher shop on the premises, while the restaurant, featuring chef Damon Menapace, will present a menu that uses all parts of the animal. Unsold cuts from the butcher shop will be featured on the menu at Kensington Quarters, or other restaurants belonging to the Pasquarellos. And there are specific protocols in place to ensure that all animals have been raised humanely and sustainably. It’s a farm-to-table restaurant, with a nose-to-tail butcher. But Michael Pasquarello says that Kensington Quarters isn’t solely about meat. “The produce, the grains, everything else we are doing is thought about in the same way,” he says. “It’s not a steakhouse. It’s not a burger joint. It’s a restaurant.” It’s also a place to learn. Mayer’s last gig was at the legendary Fleisher’s Grass-fed and Organic Meats in Kingston, N.Y., where he was the Head Butcher, and one of two teachers responsible for training butchers who have opened up their own shops around the country, and a few beyond that. At Kensington Quarters, there will be classes about 18

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meat and butchery—Mayer’s specialty—as well as classes on fermentation, breadmaking—anything that will educate and empower the home cook. The restaurant’s opening has been delayed because of work that needed to be completed with the roof, plumbing and the electricity. They expect to open in July, but there is still no firm date. Mayer has used this downtime getting connected to Philadelphia’s burgeoning local meat scene. His first call was to Jessica Moore, founder of the Philly CowShare, which sells shares of cow and pigs, packaged as frozen meat, to consumers. Due to the commitment required to buy such a quantity of meat, Philly CowShare customers tend to be experienced home cooks. “Bryan likes to say that his shop and Dean’s [Carlson of Wyebrook Farm] shop is an introductory level to meat, and mine is for the graduate students,” Moore says. The two forged a friendship and spent hours discussing the best way to utilize the animals they sell.

“In conversation, he can go from common consumer language you would find in a grocery store, down to intricate biological terms. He can talk that entire continuum and understands it in that way,” Moore says. “You can tell when you work with him he has definitely learned not just from an art standpoint, but a scientific standpoint.” Carlson, owner of Wyebrook Farm in Honey Brook, Pa., hired Mayer for a sixmonth period. During that time, Mayer performed “yield tests,” which calculate exactly what an animal is worth. “Now I can look at a pig that is 250 pounds and I know that it translates into this many dollars, and if it’s not, then there is a problem somewhere,” Carlson says. Mayer also solved a problem that had vexed Carlson since Wyebrook’s inception: a meat case that had oxidation issues. The meat in the case would turn brown, and even though it was edible, consumers found it unappetizing. The result was meat that had to be trimmed or thrown away. “Bryan helped us solve it, but it was 10

Bryan Mayer, left and Michael Pasquarello plan to open Kensington Quarters in July 2014.

JULY 20 14

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little different things [that needed fixing] instead of one big thing,” Carlson says. “And it made a huge difference.” While there, Mayer also mentored Alexi Alejandro, who according to Carlson, has become an excellent butcher in his own right. “When Bryan left, Alexi was totally capable.” Carlson sums up Mayer’s contributions by saying he “upped their game” across the board: the cutting, the presentation and the accounting, and that his energy and passion are infectious. “He brought a whole other level of professionalism, especially his love for what he does,” Carlson says. “This guy really believes in everything that he does, everything about him is genuine.” Mayer is equally enamored with the people he has worked with here in Philadelphia. He cites Moore’s ability to make something technical—buying a share of a cow—into something approachable to a consumer, a major achievement. And she’s done it in a business that has typically been dominated by men. Mayer says, “I hope that other women in the business look at her and think she is as inspiring as I think she is. She is a fountain of knowledge.” He adds that he hopes he was able to offer an equal amount of information to her as he gleaned from working with her and her staff. Mayer likens what Carlson is doing at Wyebrook Farm to Dan Barber’s work at the highly regarded Blue Hill Farm in New York. “Wyebrook is a magical place—it’s beauti-

ful,” Mayer says. “Dean welcomes you onto his land and he wants you to take part in the process he totally believes in and practices everyday. There are no curtains to pull back or anything like that, it’s all exposed. It’s a really amazing place.”

A Devoted Student

Mayer is an enthusiast, or as he puts it, “I get very obsessed with things, then dive in like a lunatic.” At 12, he was learning the saxophone and bass guitar, and a friend played him Metallica’s Ride the Lightning album. “My head exploded,” Mayer says. Suddenly he was consuming all genres of music—just as Metallica’s bass player Cliff Burton had— and after a dozen or so bass guitar lessons, decided he would prefer to teach himself. He joined a metal band, which started practicing in the Mayers’ basement. But then one day, his father Rick Mayer recalls, his bandmates had a verbal confrontation with some African-American kids. “He didn’t like what the bandmates were saying about

them. He came home, he was upset,” Rick says. “[H]e said, ‘I’m burning all my black T-shirts, I’m not playing heavy metal anymore.’ ” The very next day, Mayer asked whether he could accompany his father, an athlete and fitness enthusiast, to the gym. Just as suddenly, and completely, Mayer immersed himself in weightlifting. He bulked himself up enough to play on the offensive line for his high school football team, and then while attending Iona College in New Rochelle, N.Y., earned a spot on their Division 1 team. At the height of his athletic career, “He was close to 300 pounds,” his father says, adding, “That’s hard to believe.” Though Mayer’s interest in metal may have been derailed, his passion for music remained. While in college studying economics and finance, he played in an indie rock band called J. Bender. (They were signed to Columbia Records, but the album they recorded was shelved.) Upon graduation in 1995, he worked for six months as an accountant before he committed fully to music. When J. Bender broke up in 2001, he joined

He brought a whole other level of professionalism, especially his love for what he does. This guy really believes in everything that he does; everything about him is genuine.” Dean Carlson O wner of Wyebrook Farm Dean Carlson of Wyebrook Farm

Bryan Mayer, left, and Ian Menard of Detatchment Kit

Jessica Moore of Philly CowShare

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to p-mid d le & Rig ht P hotoS by n eal san tos / B OTTO M -M IDDL E P HOTO BY Ada m Cohn

Gingersol, a poppy alternative country band for a couple years, before hooking up with his most successful act, post-punk indie rockers Detachment Kit in 2003. According to the band’s lead singer, Ian Menard, they hired Mayer just to play a few bass parts in the studio, but before long he was helping with the songwriting, acting as the band’s manager, and urging them to get involved with social media. “Once you are over being taken by the guy, you are in capable hands,” Menard says laughing. “You are going to have a hard time finding someone more genuine and unassuming that really cares about what they are doing.”

An Abrupt Career Change

After Detachment Kit broke up in 2008, Mayer was ready for a new challenge. He dabbled in advertising and music journalism, but his interest in cooking and food developed and he applied for a position at a specialty grocer, Greene Grape Provisions, which was opening in Fort Greene, Brooklyn. He submitted a résumé that had no food experience, telling the owner, “I’m a really hard worker.” Mayer was hired, and at first he trained on the fish counter, and later in cheese and prepared foods. When a vacationing co-worker left an open spot at the meat counter, his boss assigned him the task.

Most of their meat at the time was prepackaged for retail sale, but Mayer was still nervous. “I put Post-it notes on all the different cuts of meats in the walk-in so I would know what they were,” he says. After that, by employing the same ravenously studious approach he had with music and weightlifting, Mayer began reading books about the subject, beginning with Bill Buford’s Heat, a memoir where the author describes apprenticing in chef Mario Batali’s New York restaurant, Babbo, and in Italy with butcher Dario Cecchini. “I’m reading it and loving it. … [Buford] learning about sausage and opera and cutting

Bryan Mayer, a regular at Wyebrook Farm

JULY 20 14

gridphilly.com

Marc Teeft, head butcher at Boucherie Lawrence in Montreal

Kate Kavanaugh, left, and Josh Curtiss of Western Daughters Butcher Shoppe in Denver

Books on Butchery Ready to be inspired? Here are three books that Kensington Quarters’ Bryan Mayer recommends to the budding butcher.

»» Cutting Up in the Kitchen by Merle Ellis Designed to educate the home chef on using meat economically

I think that Bryan is an incredible teacher because he is an incredible student. He is constantly learning and looking for more information and different ways of doing things. I think he instills that in all of his students.” Kate Kavanaugh of Western Daughters Butcher Shoppe up animals, and then back in New York and hauling a pig up the stairs to his walk-up,” he says. This, for Mayer, crystallized the connection of whole animal butchery to the meat we eat. He recalls, “The way that he wrote about it, there was a level of romance ... [that] made it feel like this has always been done. … I redoubled my efforts to learn everything I could about cutting meat.”

From Apprentice to Master

Armed with enthusiasm and a thirst to learn more, the self-taught butcher with a passion for sustainability had only one logical place to go: Fleisher’s Grass-fed and Organic Meats. Fleisher’s was arguably the epicenter of the sustainable meat world, a breeding ground for idealists ready to learn the trade. Located in the lush beauty of New York’s Hudson Valley, Fleisher’s was founded by Josh and Jessica Applestone, former vegetarians who, when they couldn’t find ethically produced meat, opened up their own shop. 22

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Mayer called, but there were no openings. He called again. Still nothing. After a few more attempts and rebuffs, and with the help of his then-employers Greene Grape Provisions, he applied for, and was awarded, a grant that would pay for his position. Mayer finally got the job. He was able to spend three days per week (commuting via 5 a.m. bus from Port Authority) through the summer of 2009 working and learning at Fleisher’s. “It was awesome,” he says. “I was dead tired, but it was that exact thing that I needed to make me feel like this is what I should be doing.” At the time, Mayer was still a novice, but his Post-it note system and independent study paid off once he was in the company of experienced butchers, including Tom Schneller, author of a book he referred to as “a bible.” (See sidebar.) Employed as an associate professor at the nearby Culinary Institute of America—what Bill Buford describes as the “Harvard and Yale” of food preparation education—Schneller was a regular visitor to, and

Mayer: “These illustrations, they’re amazing! There’s artistry here.”

»» The Culinary Institute’s Kitchen Pro Series Guide to Meat Identification, Fabrication, andUtilization by Tom Schneller A textbook filled with photos and step-by-step instructions intended to guide the fledgling butcher Mayer: “I treated this book like a bible. Wrapped it in plastic so I wouldn’t get it dirty, and lent it to no one!”

»» The River Cottage Meat Book by Hugh Fearnley-Whittingstall Ethical, philosophical and holistic examination of meat from farm to table Mayer: “The pictures … and the words convey a love and reverence for meat and its origins.”

le f t P hoto by B e n Tremp er

Fleisher’s Grass-fed and Organic Meats in Kingston, N.Y.

informal teacher at, Fleisher’s. “It was great to see a person that knew very little about meat cutting become so interested in it,” Schneller says. “I had him come to [my butcher class] on one occasion to demo the cutting of a half hog. Students were blown away. … They had an image of some chubby old guy that sliced bologna as what a butcher is, and to see Bryan come in as more of a peer to them, made a real impact and allowed them to see butchery as a viable culinary alternative to the kitchen.” Mayer’s diligence was recognized. He went from apprentice to Head Butcher, and his journey in some ways compelled Fleisher’s to formalize their teaching program. Once it was established, Mayer acted as one of the program’s two primary teachers. Though he hadn’t had more than passing notions about becoming a teacher, he realized that he enjoyed it. “I think it’s wonderful PhotoS by a my ku b ik

when you see the expression on someone’s face when they get something, that ‘aha!’ moment,” Mayer says. “Experiencing that with somebody is amazing.” “He is an excellent teacher,” says Emily Bonilla, the Chief Operating Officer of Fleisher’s. “He wrote the curriculum ... with Josh [Applestone] that we still use… in our training program.” One of the things that Mayer is most proud of is how many of his students have gone on to open up their own shops, including Western Daughters Butcher Shoppe in Denver; Hudson & Charles in New York; Saugatuck Craft Butchery in Westport, Conn.; and Osso Carnicería and Salumeria in Lima, Peru. “I think that Bryan is an incredible teacher because he is an incredible student,” says former student Kate Kavanaugh of Western Daughters. “He is constantly learning and looking for more information and different

ways of doing things. I think he instills that in all of his students.” Another former student, Marc Teeft, a butcher at Boucherie Lawrence in Montreal, says of Mayer’s teaching. “I was coming from Canada and we have different terminology. He would do the research that night and come back with an answer. He was continuously learning.”

An Intriguing Collaboration

Long before he met Mayer, chef and entrepreneur Michael Pasquarello had a whole animal restaurant in the works. Pasquarello had done some pig butchering at Prohibition Taproom, but he “didn’t feel comfortable doing beef.” His plan was to educate himself, so he called Fleisher’s to sign up for some classes. Mayer answered the phone and said Fleisher’s wasn’t taking any students at the time, but “Bryan, he likes to talk, so we talked for a good 20 minutes,” Pasquarello says. Mayer came down to Philadelphia. The two had drinks, bonding over beers, tattoos and a passion for sustainable food. Pasquarello described the restaurant he wanted to open, Mayer the butcher shop he imagined. JULY 20 14

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“I took him under my wing,” Pasquarello says, “trying to show him around for space, and I was dying to have him in Fishtown because I thought this would be another great business.” The two hit it off, and while Pasquarello was showing him the space where he was planning to build his restaurant, a thought occurred to him. “I was like, ‘I don’t need this area over here, we can put the bar on that side of the wall, why don’t we put the butcher shop over here and why don’t we do this thing together?’ We both just had one of those weird moments, where we kind of looked at each other kind of awkwardly and strangely. Does this make sense?” Once the leap of faith that a partnership requires was made, the details began to fall into place. Pasquarello decided that his idea to master the craft of butchery was pure folly. “It’s stupid of cooks to think that they can learn how to butcher, it really, really is,” he says. “But to do what he does … it’s not [something] I could have done or picked up in a month. It’s something that, you know, it’s crafted and it takes a lot of time.” The respect is mutual. Of his partner, Mayer says, “His hands get dirty. He’s on the table with me, he’s at the farm with me, he’s on the line cooking, recipe testing. And he made it possible for this idea to be elevated beyond what I had originally thought it could be. At the end of the day, it’s the reason why this story exists, because of him, and why I think the scope of [Kensington Quarters] is so exciting.” 

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I think it’s wonderful when you see the expression on someone’s face when they get something, that ‘aha!’ moment. Experiencing that with somebody is amazing.” Bryan Mayer butcher, Kensington Quarters

Bryan Mayer poses with some of the tools of the trade.

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jun 18

Penn Museum’s Summer Night Concert Series

Throughout the summer, a diverse mix of bands and musicians will perform live music and entertainment every Wednesday night. In between sets, guests can explore the Penn Museum’s Ancient Rome & America exhibit and other international galleries and an optional docent-led minitour will be offered at 6:30 p.m. →→ Wed., June 18 through Sept. 3, 5 to 8

p.m. $10. Stoner Courtyard, The Penn Museum, 3260 South St. For the full music line-up, visit penn.museum/ events-calendar .

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Night Market

The Night Market celebrates Philadelphia’s local and vibrant restaurant and food truck scene while showcasing different up and coming neighborhoods. Since 2010, The Food Trust has hosted 13 Night Markets. Come hungry!

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Children’s Series: Good Bugs! Bad Bugs?

This childrens’ workshop will discuss garden bugs and how they help plants grow. Participants will look for bugs and get to take home ladybugs for their home garden. For ages 6- to 12-years-old. All participants must have a parent present.

→→ Thur., June 19, 6 to 10 p.m. Free. West Oak Lane. For more information, visit thefoodtrust.org/ night-market .

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Baltimore Ave Dollar Stroll

West Philadelphia’s Baltimore Avenue is home to some of Philadelphia’s unique business and eateries, such as Little Baby’s Ice Cream, VIX emporium, Milk & Honey, Aksum Mediterranean Kitchen and Dock St. Brewing Co. Every year University City District organizes this signature summer festival featuring specials and deals for a dollar. There will be food trucks, performers and street vendors.

→→ Thurs., June 19, 5:30 to 8:30 p.m. Free. Baltimore →→ Sat., June 14, 10 a.m. to 11 a.m. $15 registration

required. Greensgrow West, 4912 Baltimore Ave. To register, visit greensgrow.org/event .

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Shtetl Skills Workshop Series: Intro to Herbalism

Baruch Shapiro will lead this workshop on how to develop the basic skills to make your own herbal tinctures and salves. Attendees will learn how to discover the basic principles and healing effects of herbs. →→ Sun., June 15, 1 to 4 p.m. Workshop attendance

fees are donation-based. Ahimsa House, 5007 Cedar Ave. For more information and to register, visit jewishfarmschool.org/shtetl .

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At the Vetri Foundation’s four-week series of hands-on cooking classes to for students going into fifth and sixth grade, children will learn basic cooking skills, how to read a recipe, shopping tips and about the ingredients they’ll be using. Each class will culminate in a family-style meal. Students will cook in our Culinary Literacy Center using healthy, fresh, budget-conscious ingredients. Students will go home with recipes and ingredients to make the meal with their families. Classes are limited to five students; sign-up is by lottery. Attendees are limited to one session.

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→→ Session 1 is Thurs., June 19 through July 10.

PENCIL IT IN! To have your event considered for publication in Grid, email events@gridphilly.com. Listings are free. Submissions are due on the 19th of every month to run in the next issue. For a full list of calendar events, visit gridphilly.com.

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Ave. to 51st St. For more information, visit

Summer Thyme Cooks

9:30 to 11:30 a.m. Session 2 is Thurs., July 17 through Aug. 17. 9:30 to 11:30 a.m. The Free Library of Philadelphia, 18 S. 7th St. Free. For more information, call 215-686-5323 or visit freelibrary.org/calendar .

universitycity.org/baltimore-ave-dollar-stroll .

jun 19

Food School: Frozen Flavor Creation with Weckerly’s Ice Cream

Weckerly’s Ice Cream chef Jen Satinsky and her husband, Andy, will demonstrate how to create combinations of ice cream and sorbet. Demonstrations include how to make cajeta (goats milk caramel), prepare fruit for ice cream and tips on making a custard base. Learn how they keep their product hyper local with relationships with farmers, preservation techniques and product development. All participants will leave with a guide to create flavored desserts and a voucher for a free pint of Weckerly’s Ice Cream to use at the Fair Food Farmstand or Green Line Café. →→ Thurs., June 19 6:30 to 8:30 p.m. $45 per person.

Tickets required. Rick Nichols Room, The Reading Terminal Market, 51 N. 12th St. For tickets, visit bpfair-food.ticketleap.com .

p h oto cou rt esy o f U n iv ersit y of P en nsylvania

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Basics of Terrarium Building

Greensgrow’s Farm Manager David will lead a workshop on terrarium building where attendees can learn how to care for the mini ecosystems. Through maintaining plant health, soil requirements and design to promote a healthy environment, your terrariums can thrive for years. Attendees can create their own 8” glass bubble terrarium. Plants are not included but are available for purchase. Bring an old fork and spoon to help build your terrarium.

→→ Sat., June 21. Noon to 2 p.m. $35. Registration

required. Greensgrow Farms, 2501 E. Cumberland St. For more information and to register, visit greensgrow.org/event .

jun

Free Plant Clinic

Get answers to your gardening questions and concerns. Bring your plants and get tips for a successful garden, help for a sick plant, information on disease or pest identification and ideas on how to make your lawn beautiful.

→→ Every third Sat., June 21 through Sept.

20. 9 a.m. to noon. The Camden County Environmental Center, 1301 Park Blvd, Cherry Hill, N.J., 08002. For more information, call 856-216-7130, email njgarden@camdencounty. com or visit camden.njaes.rutgers.edu/ garden/eventsforpublic.html .

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Nature Treasure Hunt

Children can explore nature by going on a treasure hunt. A list of items to look for and a map will be provided. Children will leave with a treasure to take home. For children ages 6 to 12; children must be accompanied by a parent.

→→ Sat., June 21, 10 a.m. to 11 a.m. $15 registration

required. Greensgrow West, 4912 Baltimore Ave. For more information email Jennifer@ greensgrow.org or visit greensgrow.org/event .

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Permaculture Workshop: Building a Herb Spiral Learn to condense your sprawling herb garden into a simple spiral. By building a herb spiral, you can create a microclimate suitable for a wide range of culinary and medicinal herbs. Attendees will learn practical construction methods, basic permaculture principles, how to orient your plants to the sun and advice on what plants to choose. Participants will leave with a herb seedling and information to build your own herb spiral.

→→ Sat., June 21, 10 a.m. to 11:30 a.m. $18. The

Schuylkill Center for Environmental Education, 8480 Hagys Mill Rd., For more information and tickets, visit schuylkillcenter.org/blog/ upcoming-events.

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The Clark Park Festival Celebrate the talents of the community, local businesses and artists with one of Philadelphia’s oldest community events. The festival will feature a concert with Rock to the Future, Fishtown’s nonprofit that provides free music education to youth, and many other local bands.

→→ Sat., June 21, noon to sundown. Free. Clark Park,

43rd and Chester Ave. For more information, visit facebook.com/ClarkParkFest.

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Hoedown to benefit WWCP You don’t need to be a cowboy to attend the Hoedown to benefit Weavers Way Community Programs. Support Weavers Way by partaking in locally sourced, farmfresh food, live music, farm tours and outdoor games at Weavers Way Farm. Weavers Way Community Programs provide education for youth and adults through hands on and conceptual learning opportunities.

→→ Sat., June 21. 6 p.m. to 9 p.m. Regularly priced

tickets are $30; early-bird tickets $25; day-of tickets are $35. Weavers Way Farm at Awbury Arboretum, 1011 E. Washington Ln. For more information, visit awbury.org/events.

jun

The Farm Roll Blue Moon Acres and Jake Herway’s NJ Bike Tours are hosting “The Farm Roll,” a scenic bike tour of farms, vineyards and open spaces. The ride ends with local beer, wine, and food at Blue Moon Acres farm in Pennington, N.J. Low-intermediate to advanced riders welcome and proceeds benefit Stony Brook-Millstone Watershed.

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Sourdough Workshop with Philly Bread Philly Bread’s dough wizard, Pete Merzbacher comes to Greensgrow’s Community Kitchen to teach the basics of fermenting grains. Learn the secrets of the 12 stages of making bread and how to shape and bake a boule, get tips on baking fermented grains on the stovetop, focaccia styles and flatbreads. Pete will make a sourdough starter for everyone to take home.

→→ Sat., June 28, noon to 2 p.m. $35. Greensgrow Farms,

2501 East Cumberland St. For more information and to register, visit greensgrow.org/event.

jun

Green Roof Tour Learn about the inner workings, benefits and beauty of green roofs while exploring the three green roofs at Scott Arboretum. A brisk walk and several steps are required to access each roof, and as such the level of difficulty on these tours is higher than others that are offered. Children under the age of 12 are not permitted on the roofs. Tour will be canceled in case of inclement weather.

→→ Sat., June 28. 10 to 11:30 a.m. Free. The Scott

Arboretum of Swarthmore College, 500 College Ave., Swarthmore, Pa. 19081. For more information, call 610-328-8025 or visit scottarboretum.org.

→→ Sun., June 22. 8 a.m. to 4 p.m. $45 for general

riders, $25 for strong riders who are 12 and under. Blue Moon Acres, 11 Willow Creek Dr., Pennington, N.J. 08534. To register, call 609-737-8333 or visit thefarmroll. brownpapertickets.com. For more information, visit bluemoonacres.net/category/events.

jun

Growing and Using Herbs for Wellness Anna Wik, PHS landscape architect and herbalist, will tantalize you with an assortment of herbs to stimulate your tastebuds and enhance your health. This is the second session in a four-part series on medicinal and culinary herbs, co-sponsored by PHS and the College of Physicians of Philadelphia. Stay after the program for unique libations.

→→ Tues., June 24. 5:30 to 7 p.m. $20 for members;

$25 non-members. College of Physicians of Philadelphia, 19 South 22nd St. Register at www.pennhort.net/physicians. For more information, visit phsonline.org/events .

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Imagination Gardens Children’s imaginations can run wild by creating mini-gardens. Instructors will work with the children to make a portable living play garden to take home. Bring your own container or buy one at the event! Everyone will receive a $10 Greensgrow gift card to purchase plants for their mini garden. For children ages 6 to 12; children must be accompanied by a parent.

→→ Sat., June 28, 10 a.m.. to 11 a.m.. $20 registration

required. Greensgrow West, 4912 Baltimore Ave. For more information, email jennifer@ greensgrow.org or visit greensgrow.org/event.

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Wineberry Harvest Pick wineberries along the trails at the Schuylkill Center and help reduce invasive species in our forests. Bring your family and your pails and gather these sweet and delicious gems of summer. Take home your harvest and make wineberry pies, muffins and pancakes, or simply eat them fresh from the bramble. Gather at the main building before hitting the trails.

→→ Sat., July 5. 10 a.m. to noon. Free. The Schuylkill

Center for Environmental Education, 8480 Hagys Mill Rd. For more information and tickets, visit schuylkillcenter.org .

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Clay Camp Children ages 6 and up can fire up their creativity and attend one of The Clay Studio’s week-long clay camps. Campers expand their imaginations and explore the exciting world of clay through a wide range of projects and building techniques.

→→ Mon., July 7 through Fri., Aug. 29. Check website

for dates and cost. The Clay Studio, 137-139 North Second St. For more information, call 215-9253453 x23 or visit theclaystudio.org .

jul

Academy Explorers Camps Academy Explorers Camp at the Academy of Natural Sciences of Drexel University offers children ages 5 to 12 a unique, fun and engaging experience. Each week of camp explores an exciting new theme and features an off-site field trip.

jul 12 & 13

→→ Every weekday, from July 7 through August 29, 9 a.m.

to 4 p.m. Members $295 per camper per week; nonmembers $335 per camper per week. The Academy of Natural Sciences of Drexel University, 1900 Benjamin Franklin Pkwy. For more information, visit ansp.org. To register, call 215-299-1060.

jul

Leaf Casting Chanticleer gardener Terry Struve will demonstration how to create cement castings of leaves, which can be used in gardens that can serve as bird baths, stepping stones, or tasteful garden art at this hands-on leaf casting workshop. Leaves and supplies provided.

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Invisible River 2014 Invisible River is a public art and boating event that celebrates the Schuylkill River through dance and movement. This year, audiences will travel in a flotilla of 65 boats witnessing breathtaking dance, music and sculpture installations along the rivers shores,waters and airspace. Other audience members can watch along the shores of Kelly Drive. →→ Sat., July 12 & Sun., July 13. 6:15 p.m. to 9 p.m. $25 for boat

ticket. 1233 MLK Jr. Dr. For more information and tickets, visit alieandthebrigade.org .

Friday Night Lights at the ChesLen Preserve

This relaxing evening will feature craft beer, wine and an assortment of treats from local eateries and live music hosted by XPN local artist Ginger Coyle. Bring a lawn chair or blanket and join in on a casual evening of socializing under the night sky.

→→ Wed., July 9. 6 to 8 p.m. $30 members, $40 non-

members. Chanticleer, 786 Church Rd., Wayne, Pa. 19092. To register, visit pennhort.net/chanticleer. For more information, visit phsonline.org/events.

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Natural Lands Trust and WXPN, $20 nonmembers. The ChesLen Preserve, 1199 Cannery Rd., Coatsville, Pa. 19320

Explore functional art finds including journals repurposed from recycled books, stoneware folk pottery, jewelry made from vintage bottle caps and other functional handcrafted items.

→→ Each Thur., July 10 through July 31, 6:30 to

→→ Sat., July 12, 11 a.m. to 7 p.m. and Sun.,

7:45 p.m. $85 for members, $100 for nonmembers. Morris Arboretum of the University of Pennsylvania, 100 E. Northwestern Ave. To register, visit https://online.morrisarboretum. org/growingminds .

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Prep for Moth Week

National Moth Week begins July 19, and what better way to prepare than to join The Academy of Natural Sciences entomologist Stephen Mason to learn about one of the most diverse and successful organisms on earth: moths. Participants in this adult class will get a brief overview of insects and explore the variety of moths that live in the region.

→→ Fri., July 11, 8 to 11 p.m. $10 for members of

Mini Morris Players Encourage the budding actor in your child with Mini Morris Players. Children ages 5 to 10 will perform in outdoor plays where they will become the trees, shrubs, flowers, streams and animals. Children will learn their part in the play and get the chance to perform at the end.

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Haddonfield Crafts and Fine Art Festival

July 13, Noon to 5 p.m. Free. Downtown Haddonfield, N.J. For more information, visit downtownhaddonfield.com/eventsentries/2014-arts-crafts-festival .

→→ Wed., July 16, 6 to 9 p.m. $20 for members, $25 for

non-members. The Academy of Natural Sciences of Drexel University, 1900 Benjamin Franklin Pkwy. To register, call 215-299-1060.

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Park on the Parkway at The Oval

The Oval returns to the base of the Benjamin Franklin Parkway for its second summer of outdoor fun at the eight acres of public space. Park on the Parkway will feature programming, events and activities Wednesday through Sunday. Attendees can enjoy live musical performances, interactive arts, fitness and wellness activities, movie nights, beer gardens, miniature golf, food trucks and more.

→→ Wednesdays, July 16 through Aug. 17. The

Eakins Oval, Benjamin Franklin Pkwy. For more information, visit phila.gov/parksandrecreation .

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Rebels With a Cause Entrepreneurial middle schoolers evolve into focused jerky makers by Bill Cohen

1998.

Downingtown Middle School Cafeteria. Fifth period lunch. I had just finished my brownbagged salami, mustard and Cooler Ranch Doritos sandwich, and scrounged through my backpack for the $5 bill my mom gave me each morning for drinks and snacks. I got the same thing everyday: strawberry kiwi lemonade ($1.49), a giant chocolate chip cookie ($1), and a Taco Bell soft taco ($1.50). Yes, our cafeteria actually served Taco Bell, an inconceivable travesty by current childhood nutrition standards, and heaven on earth to a 12-year-old. It was that golden era of flavor, when adulterated concerns like “health” and “natural ingredients” never got in the way of unalloyed indulgence. As I headed toward the Taco Bell sign, I heard “Yo, Bill!” from somewhere in the middle of the room, and spotted my neighbor Kyle Whitmore and his friend Tucker Rinehart waving me over. As I squeezed on to the end of a bench at their table, Kyle handed me a slab of beef jerky un-

like any I had seen before. Being a Little League baseball player, I knew every brand, style and flavor of jerky hanging in every gas station in a 20-mile radius. This was no gas station jerky. I asked where it was from, and as any middleschool boy would, Kyle responded, “Shut up and try it.” I ripped off a huge bite, and for the next 15 seconds, my mouth exploded with primal pleasure. I demanded to know where he got it. He pointed a few tables down. There in the center was the biggest bag of jerky I’d ever seen. As I watched, a kid pulled out slab after slab, weighed each on a small battery-powered scale, stuffed them into sandwich bags, and exchanged them for the tightly gripped $1 and $5 bills thrust toward him. From the periphery, it looked like a dice game; from closer up, it looked like an open-air drug market. I worked my way along the tables, leaned over the other boys clamoring around the bag and stuck out my $5. Thirty seconds later, the soft, worn bill was replaced by my first bag of Righteous Felon jerky … and that

is how I met Brendan Cawley, secondary school jerky kingpin and Chief Trafficking Officer of the Righteous Felon Jerky Cartel. Thirteen years later, on a lazy Saturday in 2011, Brendan walked into his house with two huge grocery bags—one filled with ingredients, the other with beef. Kyle, Tucker and I were on the couch with fellow Downingtown alum Geoff Wolk and Brendan’s younger brother, Kyle Cawley. On the same dehydrator Brendan used back in middle school, our three flagship flavors (O.G. Hickory, Che-Potle Guevara and Habanero Escobar) were tweaked to perfection, and the brand followed quickly after. A year later, the six of us, along with older Cawley brother, Michael, and cousin, Mike Deming, would be known simply as “The Cartel.” Led by Brendan’s relentless spirit, a few high school friends and family set out to build a jerky empire. First, though, we needed a beef supplier. Choosing a sustainable beef source was essential to both our core values and our business. Over the following year, we searched (not too) far and (not too) wide for the right fit, looking first to the farms in our own backyard of Chester County, and then inevitably toward Lancaster County. Finally, we found Roseda Farm, just below the Mason-Dixon line in Monkton, Md. Their certified black Angus cows are pasture-raised and never receive hormones or antibiotics. Not only does the farm implement stormwater management techniques to mitigate watershed pollution, but their onsite solar array produces more energy than they use. We are proud to put Roseda’s logo on the back of every bag of RF jerky. In collaboration with Victory Brewing Company, we just released our fourth flavor: Victorious B.I.G. (Beer. Infused. Gastronomy.), a sweet and savory delight steeped in Victory’s Storm King Imperial Stout. For a couple of friends from Downingtown with a little dehydrator, we still can’t believe we’re working with our hometown craft beer heroes. We attribute much of our success to the vibrant food culture of Philadelphia. Whether it’s local brew or local chew, this city has an incredible community of producers and consumers making responsible, sustainable choices. From the local produce in our neighbor CSAs and co-ops to the world-class selections at Di Bruno Brothers, Philadelphia is at the forefront of a more sustainable food culture, and we are thrilled to be a part of it. Righteous Felon is really just a group of lifelong friends who stuck together, and in the City of Brotherly Love, nothing is more local and sustainable than that. Bill Cohen is a founding owner and Trafficking Lieutenant at Righteous Felon Jerky Cartel and a Master’s of Environmental Studies student at the University of Pennsylvania. righteousfelon.com .

Each month, Dispatch features personal reflections on adventures in sustainability. Have a story you’d like to share? E-mail getinvolved@gridphilly.com 30

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illustration by Chr i S hall

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a farm of one’s own An urban farmer fights for land security.

Johanna Rosen Master of Environmental Studies ‘13, University of Pennsylvania To learn more about food justice and education at Mill Creek Farm, visit www.upenn.edu/grid

You might think it would be hard for a farmer to play favorites among vegetables. But Johanna Rosen (MES ’13), co-founder of Mill Creek Urban Farm in West Philadelphia, has no hesitations. “I love okra. It’s so tall and striking,” Johanna says. “A lot of people in the neighborhood grew up in the south and are used to eating it fresh, and Mill Creek sells out at every market.” Providing that connection to nourishing local produce is exactly why Johanna began Mill Creek, a non-profit educational farm in the heart of Philadelphia, over eight years ago. And it’s why she pursued her Master of Environmental Studies degree at Penn with a certificate in Land Preservation. “Mill Creek had run into land tenure issues. Without stable access to land, you can’t invest in key infrastructure for your business. I saw that with the MES degree I could help farmers in similar situations.”

Staff from Penn’s MES Program are here to answer your questions face-to-face on the second Wednesday of each month. Walk right in.

www.upenn.edu/grid

Today, Johanna still grows plenty of okra – but in Massachusetts, where she has a new job at the Equity Trust, a non-profit helping secure land rights for urban farms. “The MES degree was incredibly practical and led directly to the work I’m doing now. It introduced me to innovative models of land ownership I wouldn’t otherwise have been exposed to. Now I help farmers like me to protect the land they work on and have the long-term impact their work deserves.”

www.upenn.edu/grid

www.facebook.com/UPennEES

@PENN_EES