Grid Magazine July 2012 [#039]

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

july 2012 / issue

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2 0 12 Lo c Food Gu al ide

P h il a d e l p u lt im a t e h ia ’s r e s o u r ce f o r lo c a l e a t in g

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BarberGale designing sustainable brands

brand profile: local food with a mission soltane breads and spreads brand development / graphic design logo / packaging / print collateral signage and storefront coffee and wood fired baked goods tasting Soltane Breads and Spreads is a unique bakery in downtown Phoenixville, PA, specializing in artisan breads made with organically-grown grains, baked to crusty perfection; and staffed with a dedicated crew of bakers and baristas from Camphill Soltane, a non-profit organization based in Glenmoore, PA. Camphill Soltane’s mission is to give individuals with special needs the opportunities to uncover their talents and grow their capacities so they can take their place in the world as meaningful and valued contributors.

BarberGale is privileged to support a brand that speaks to the heart of what is possible at a place like Camphill Soltane.

610.705.3606 barbergale.com bcorporation.net/barbergale barbergale.prosite.com

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Ambl

Locally grown and sustainable produce, meat, dairy, pet, health and beauty products.

MARIPOSA FOOD CO-OP

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Freedom Plan this month’s cover story recognizes the many and significant achievements of the Bicycle Coalition. While I don’t want to give them short shrift, I’d like to direct your attention to our back page essay written by Suzanne Levy. There she discusses how every Friday night her family has found a little pocket of sanity just by unplugging all electronic devices. For some time, I’ve been grappling with my own feelings of communication saturation. So, a few weeks ago, I decided to pursue a little serenity of my own and kicked my cell phone to the curb. (Actually, it’s on my bedside table, acting as an alarm clock.)

For some time I’d felt, well, addicted to it.

Every free moment—and probably some that weren’t quite free—I popped it out of my pocket to see what was going on in the world. News, sports, e-mails—no doubt, it can be exciting to be so connected.

So what’s the problem? It also made me feel overwhelmed. With a pretty amorphous work schedule, my smartphone blurred whatever lines were left between the start of the workday (and week) and its end. But it was also the entertainment and communication components that were stressing me out. While at the ballgame with a friend, I might be texting with my sister. When I was hanging out with my sister, I was just as likely to be checking in on the game. Nobody ever really had my undivided attention.

Some pretty reasonable people have pointed out that really it’s the “smartness” of the phone that’s the problem. Why not just turn off the internet, they’ve suggested? One of my more direct friends, eager to save me from myself, told me that I would be a laughing stock without one— like a bicyclist without a helmet.

While that may be true, I just don’t find halfmeasures very interesting. And if you think it’s empowering to have a marvelous know-it-all machine in your pocket, wait until you feel the thrill of ridding yourself of it. Not since the first time I went speeding down the Spruce Street bike lane, which the good people at the Bicycle Coalition helped make possible, have I felt so free.

That’s at least the initial feeling I had. After a little while, the cell phone-free life doesn’t feel so strange. Meeting up with people in public is a little more challenging, but with minimal planning it isn’t that difficult. (Being on time becomes

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publisher

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

Liz Pacheco liz@gridphilly.com art director

Jamie Leary jamie@gridphilly.com designer

Melissa McFeeters melissa@gridphilly.com distribution

Claire Connelly 215.625.9850 ext. 100 claire@gridphilly.com copy editor

Andrew Bonazelli production artist

Lucas Hardison writers

a priority when you can’t text to say you are running late.) When you travel, again, you need to do a little more planning and consult maps/train schedules/store hours before you leave home. If you are unprepared for a situation, you’d be surprised how willing people are to tell you where, say, the nearest bike shop is.

The biggest difference I’ve felt is in conversation. When I’m talking to somebody, there’s no longer a buzz in my pocket urging me to interact with another world. Now, my only option is to listen to the person across the table from me.

This alone still makes me feel giddy.

A parting thought: I’m also saving $100 a month. That’s pretty good money. Just think about the sweet ride you could buy yourself with your savings at any of our local bike shops.

It’s also nice to know that I’m less likely to ram into people as I walk down the street. Now if I could only get rid of my e-mail…

Shaun Brady Bernard Brown Tenaya Darlington Suzanne Levy Marisa McClellan Brendan Skwire Leah Troiano Char Vandermeer Samantha Wittchen photographers

Michael Persico Albert Yee illustrator

Kirsten Harper interns

Jesse Kerns Amy Stansbury Amanda Stillwell ad sales

Alex Mulcahy 215.625.9850 ext. 102 alex@gridphilly.com bookkeeper

Alicia McClung published by

alex j. mulcahy, Publisher alex@gridphilly.com

Red Flag Media 1032 Arch Street, 3rd Floor Philadelphia, PA 19107 215.625.9850 g r i d p h i l ly . c o m

p hoto by g e ne smi rnov

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Green living

Lip Service Keep your kisser free from toxins

L

ast month, I talked about the toxins in skincare products and, unfortunately, cosmetics aren’t exempt from those same dangers. Did you know many lip products may contain lead? Even though it’s not listed in the ingredients label, lead can be a byproduct of the manufacturing process. If you’re putting a product containing lead on your lips, the chemical is being absorbed into your mouth or through your skin. Lead exposure is not safe at any level, advises the Centers for Disease Control and Prevention. Another danger with lip balms is petrolatum, which can become contaminated by crude oil and byproducts during manufacturing.

About one in every 14 cosmetic products on the

by leah r. troiano

market, including lip products, has petrolatum, reports the Environmental Working Group, a nonprofit organization that works to protect public health and the environment. Fortunately, you can make your own lip balm. It’s quick, fun and easier than you may think! leah r. troiano, a certified cancer support educator, works with people who have cancer or would like to prevent cancer. Lowering toxicity is just one of many ways to get your body in cancer-fighting shape. For more information, visit CancerHealthandWelllness.com or email Leah@CancerHealthandWellness.com .

How to

make Your own lip balm You will need

1 oz beeswax

1 oz coconut oil

1 oz Shea butter

20 to 30 drops of essential oil

Any small glass jar

directions

→→ Pour about one inch of water into a one- or two-quart pot. Bring to a boil.

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→→ Find a stainless steel bowl that fits into the pot without touching the bottom. →→ Add the wax, oil and Shea butter to the bowl. Place the bowl on the pot. Heat until contents are melted.

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→→ Once melted, carefully remove the bowl from the pot. If needed, stir liquid to melt any remaining lumps. →→ Add the essential oils of your choice. Stir again.

→→ Pour lip balm into holders. Let cool in the refrigerator until hardened.

Choosing your essential oils Most people pick essential oils according to smell, but some have therapeutic properties, too. Lavender and chamomile are known for their calming effects; a lip balm with those oils would make a relaxing addition to your nighttime routine.

Lemon and orange essential oils have the opposite effect and are perfect as a daily-use balm. Some essential oils have sensory characteristics—oils such as peppermints and other mints are considered cold, and others like cinnamon and clove are hot.

by samantha wittchen

Child Car Seats are estimated fact Americans to buy as many as 12

million car seats a year.

Kids outgrow car seats, and the seats have expiration dates (usually five to six years after manufactured), as the materials eventually degrade from ultraviolet light exposure. So, parents generally buy multiple car seats for their children during the period when they are required by law to use one. These seats are made of plastic, metal, foam and fabric that could be recycled if the seats are deconstructed. Yet most car seats end up in a landfill, and there are only a handful of programs nationwide that accept car seats for recycling.

problem

Unfortunately, there aren’t any local establishments that accept used car seats, but that doesn’t mean you can’t recycle them. BabyEarth, an online baby products retailer, runs the BabyEarth RENEW program (babyearth. com/renew), which accepts things like car seats, strollers and high chairs for recycling. You have to foot the shipping bill (typically $20 to $30, depending on weight), but they’ll make sure the seats are dismantled and the component parts are recycled. Visit their website for specific mailing instructions. If you want to earn some green bonus points, write to your car seat manufacturer and ask them to become more environmentally responsible by implementing a car seat take-back program. 

solution

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food

Squash Cycle What to do with summer’s ubiquitous vegetable by marisa mcclellan

W

hether you love or hate summer squash, July and August are impossible to live through without having it cross your dinner plate. Happily, I adore it all, whether it’s the classic green zucchini, the more unconventional yellow crookneck or the tender, flying saucer-shaped pattypan.

Still, during the height of the season, I eventually get bored with buttered and salted steamed squash. To help deal with the onslaught, I’ve developed a roster of recipes that highlight the best of this summer bounty.

The yellow squash dip is something I first tried when staying with friends in Virginia.

I couldn’t imagine cooking squash that long would produce something edible. I was proven wrong and now make this delicious spread every year. The stuffed zucchini is a classic

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may 2012

from my childhood that hasn’t lost its appeal.

And if you think pattypan squash isn’t interesting, slicing it into rounds and grilling it will change your mind. marisa mcclellan is a food writer, canning teacher and dedicated farmers market shopper who lives in Center City. Find more of her food (all cooked in her 80-square-foot kitchen) at her blog, foodinjars.com .

Stuffed Zucchini 2 1 1 2 1 1

lbs oversized zucchini Tbsp olive oil cup chopped onion garlic cloves, smashed cup chopped mushrooms Tbsp minced fresh rosemary lb ground turkey 1 cups cooked rice cup gold raisins

Salt and pepper to taste cup grated cheese

Preheat oven to 400° F. Wash zucchini and trim ends. Slice in half and scrape out the seedy center, leaving a channel at least an inch wide and deep. Set aside the zucchini scrapings for later.

Place zucchini boats in a large baking dish.

Pour half an inch of water in the pan and cover tightly with aluminum foil. Place pan in oven and cook for approximately 30 minutes, until the zucchini is fork-tender.

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While the zucchini cooks, heat a large skillet over medium-high heat. Add olive oil, onions and garlic. Cook until the onions begin to brown. Add mushrooms, rosemary and the saved zucchini scrapings. Cook 3 to 4 minutes, stirring regularly, until reduced.

Push vegetables to one side of the pan and place ground turkey in the empty half. Cook, using your spatula to help break the meat into crumbles. Stir into vegetables.

Once turkey is cooked, add rice and raisins.

Stir to combine. Taste and add salt and pepper.

Remove zucchini halves from oven and drain. Pack hot filling into hollows, piling it as high as you can. Top with shredded cheese.

Return stuffed zucchini to oven and cook until cheese has melted.

Serve immediately.

Grilled Pattypan Rounds 3

4 1 1

lbs pattypan squash cup peanut oil garlic cloves, pressed Tbsp chopped fresh oregano tsp salt tsp freshly ground black pepper pinch of red chili flakes

Yellow Squash Dip 3 3 1 5 5-6 1

lbs yellow squash, cut into 1/2 inch cubes Tbsp olive oil Tbsp butter garlic cloves, gently smashed springs of thyme tsp sea salt tsp freshly ground black pepper

Place a large, heavy skillet over medium heat. Add the olive oil and butter, and allow to melt together. Roughly chop the smashed garlic and add it to the pan. Add the squash cubes.

Cook for 15 to 20 minutes, until the squash has begun to soften. Strip the thyme leaves off their stems and add to the pot.

Reduce the heat to low and continue to cook, stirring often. The goal is to cook the liquid out of the squash to intensify the flavors.

A little browning is okay, but make sure to stir every few minutes to prevent burning. The finished product should resemble melted cheese.

Total cooking time will be between and hour and an hour and a half.

Once cooked, the spread will last up to one week in the fridge. Serve on toasted baguette rounds or crackers.

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Preheat an outdoor grill or indoor grill pan.

Slice pattypan squash into slabs approximately one-inch-thick and place into a large roasting pan.

Whisk remaining ingredients together and drizzle over squash.

Use your hands to ensure complete coverage.

Place pattypan slices on grill.

Cook 2 to 3 minutes per side, until they’re nicely browned and softened.

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PHILADELPHIA UNIVERSITY MASTER OF SCIENCE IN SUSTAINABLE DESIGN ONLINE GRADUATE CERTIFICATE IN SUSTAINABLE PRACTICES

food

cheese of the month

Grass-Fed Ricotta Forget about the sad, granular cement that comes in supermarket tubs. Fresh ricotta is featherlight, like the cheese Mark Lopez produces at his Wholesome Dairy Farms in Yellow House, Pa. Made from grass-fed milk, this stuff is dream-inducing.

Take a spoonful, drizzle some honey on it, and you will experience double rainbows. That’s a promise.

A veterinarian by training, Lopez gave up his clinical practice in 2007 to start his own small dairy.

Lopez is most famous as the “Capogiro guy”—he supplies milk to the gelateria that has won the

A COLLABORATIVE, MULTIDISCIPLINARY LEARNING EXPERIENCE “The principle of sustainability is reshaping the way we think about the world, encouraging us to improve the way we design, build and live in the 21st century” — Rob Fleming, Program Director

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Wholesome Dairy’s Grass-Fed Ricotta is sold at Greensgrow and at the Fair Food Farmstand in Reading Terminal Market. Wholesome Dairy Farms, 181 Camp Rd., Douglassville, 610.621.0508, wholesomedairyfarms.com

on tap

Brunette

hang out with brewers long enough and eventually you’ll hear Earth Bread + Brewery, Philadelphia one say “brewers make wort, Belgian Amber Ale / 4.4% ABV yeast makes beer.” False modesty aside, there’s a lot of truth to that. It’s not just booze and bubbles our fine fermenting friends are putting out, it’s the esters and phenols (and other, sometimes less desirable, compounds) that contribute to a beer’s fruity or spicy flavor profile.

Nestled in Mount Airy in the northwest corner of Philadelphia proper, Earth Bread + Brewery is something of a fermentation destination. Their flatbread dough is made 24 hours in advance to give the yeast time to generate all those flavorful compounds and carbon dioxide that make bread delicious and textured. And while it’s the same species of yeasty eukaryotes used in the beer, they’re very different strains with very different results.

Brunette is a Belgian-style amber ale brewed with the Ardennes yeast strain and fermented a few degrees warmer than usual to encourage production of citrus-y esters. It’s a bright copper pour with a solid balance between the hops and malts flavors—clearly the yeast is the star of the show here. They never brew the same recipe twice, so Brunette won’t be around forever. If you miss it, console yourself with the Baltic porter and Belgian IPA they have on deck. —Lucas Hardison For more visit, earthbreadandbrewery.com

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hearts and minds of Philadelphia dairy lovers.

Today he milks 46 strapping bovines, and what he doesn’t sell at his farm store or to Capogiro, he’s using to make cheese.

To jumpstart his new venture, Lopez began making whey ricotta this year, a labor-intensive process that involves heating whey and straining the fine curds. The result is airy, like the consistency of perfectly fluffed couscous. Try spreading it on a baguette and add a drizzle of olive oil, along with a pinch of salt and pepper. When you’re ready for your next course, load it onto berries or just scoop some into a bowl and top with dark chocolate shavings, orange zest and crushed pistachios.

Ethereal. You may never need ice cream again. —Tenaya Darlington,

www.KimbertonWholeFoods. coM

“It’s a people place.”

—professor elijah anderson, chestnut hill, market shopper since 1986

12th & arch ~ mon–sat 8-6 sun 9–5 ~ 215-922-2317 ~ readingterminalmarket.org

Park for $4

at 12th & Filbert garage with $10 purchase and validation from any merchant. Limit 2 hours.

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We’ve been Greening on the Railroad.

Now One SEPTA Station is Among the Nation’s Greenest.

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pruning & removals organic plant healthcare cabling & bracing natural lands restoration integrated pest management big & historic tree specialists planting & more!

SEPTA rebuilt its Fox-Chase Station to be eco-friendly by design, and people-friendly on purpose. It earned the nation’s first LEED Silver Certification for a train station. This recognizes leadership in energy and environmental design. It is an unprecedented accomplishment and an honor for SEPTA.

go green go 184 grove Road • Elverson, PA 19520 610-913-7002

cheese@AmazingAcresGoatDairy.com

AmazingAcresGoatDairy.com

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215-580-7800

septa.org

Local Food guide her

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Philadelphia 2012- 13

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Veal chop with salsa verde and asparagus prepared by Russet restaurant *Full list of ingredients inside

FARMERS MARKETS • CSA FARMS • RESTAURANTS RETAILERS • INSTITUTIONS Fair Food and Grid magazine present the definitive guide to eating, buying and dining local all year round in the city of Philadelphia.

Ph!lly loves Reading TeRminal maRkeT

“great food, great people, in the center of everything, every day.

What’s not to love?”

—miyuki hashimoto, center city market shopper since 2005 12th & arch ~ mon–sat 8-6 sun 9–5 ~ 215-922-2317 ~ readingterminalmarket.org

Philadelphia’s year-round destination for local produce, meats, cheeses, flowers, honey, and more!

Where does your food come from?

At Weavers Way, you know exactly where.

Milk from Montgomery County, apples from Bucks, produce from our own farms in Northwest Philadelphia.

At Weavers Way, we take local seriously.

Coming September 2012, check out our newly renovated Mt. Airy store!

Community-owned food markets, open to the public.

Weavers Way Mt. Airy 559 Carpenter Lane Weavers Way Chestnut Hill 8424 Germantown Avenue

www.weaversway.coop

A huge new bulk section! A brand new wellness store!

Our Carpenter Lane store will be closed for renovations from July 15 until early September. But we’ll be open for business throughout the summer with a huge outdoor produce market and a pop-up mini grocery store. With outdoor events, entertainment and more, Mt. Airy Village will be hopping all summer long!

Plus, our Chestnut Hill store will be primed for the overflow.

Visit our famous hot bar for delicious food that’s fast—but definitely not fast food.

Local Food guide | Philadelphia 2012-13

What’s Inside Urban & Suburban Farmstands page 6

Buying Clubs page 6

Grocers, Retail Markets & Co-ops page 8

Restaurants page 10

It Wouldn’t Be A Movement Without You In Grid’s June 2012 issue, I was recognized as one of the founders of the Philadelphia’s local food movement. And, well, it’s made me a bit sentimental.

A movement isn’t a movement if it’s only a few people. Our achievements have been possible thanks to the thousands of people, like you, who have joined in over the years.

Whether you’re a regular shopper at the Fair Food Farmstand in Reading Terminal Market, support Philadelphia’s 40 plus farmers markets, or choose to eat at the many restaurants that serve local food—you are part of this movement.

Maybe you’re a farmer, chef, food distributor or restaurateur committed to building a strong local food economy. Or maybe you’re one of the thousands who attended our eighth annual Brewer’s Plate or the first annual Philly Farm and Food Fest this spring. Either way, you’re making this movement, and our work at Fair Food, possible.

Whatever your role, I hope you find this year’s Local Food Guide to be a valuable tool for connecting you to the

source—to the individuals and businesses who grow, prepare, distribute, promote and sell the food we all deserve to eat.

It was just over 10 years ago that I joined Fair Food. At the time, I couldn’t have dreamed from the that Philadelphia would emdirector brace fair food so completely.

I am proud of all we’ve accomplished, humbled by your support and excited about what the next 10 years will bring.

Thank you for making local food and sustainable agriculture a priority in your life. It’s made all the difference.

Warm Regards, Ann Karlen, Executive Director Fair Food

Specialty Stores page 16

publisher

Cafes & Coffee Shops

Alex Mulcahy

on the cover

alex@gridphilly.com managing editor

at Russet • 1521 Spruce St. • russetphilly.com

page 18

Liz Pacheco liz@gridphilly.com

Caterers & Food Service Providers

art director

Jamie Leary jamie@gridphilly.com

page 18

designer

Melissa McFeeters melissa@gridphilly.com

Food Artisans page 20

production artist

Lucas Hardison lucas@gridphilly.com

Personal Chefs page 22

writer

Brendan Skwire

Institutions

photographer

page 22

Michael Persico

Food Trucks page 24

The Local Food Guide was compiled by Fair Food, produced by Grid and published by Red Flag Media, 1032 Arch St., Third Floor, Philadelphia, PA 19107.

Fair Food Advocates page 24

Community Supported Agriculture

Staff Picks

page 26

Farmers Markets

Asparagus

Steve Bowes Organic Family Farm

page 28

Glossary page 30

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2012–13 LOCAL FOOD GUIDE

Green Onions

Green Meadow Farm

Broccoli Rabe*

Windy Acres Farm

Veal*

Country Wood Farm

*Sourced via Lancaster Farm Fresh Cooperative

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fairfoodphilly.org

Herbs

Tuscarora Organic Growers Cooperative

Throughout this guide you’ll find Fair Food employees answering the question: “What’s your local food secret?” All staff portraits taken by Albert Yee.

The orange flag icon signifies a business is a member of Fair Food.

cover and contents photos by michael persico

Local Food guide | Philadelphia 2012-13

Urban & Suburban

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

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

The Fair Food Farmstand carries a wide variety of local products from organic and sustainable farms throughout Southeastern Pennsylvania and Southern New Jersey. The Farmstand emphasizes local and artisanal food from small-scale producers, such as humanely-raised meats, organic and specialty fruits and vegetables, raw milk, artisanal cheeses and more.

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

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

At its unique urban farm, Greensgrow runs a nursery and farmstand. In the spring, the farm grows a wide variety of bedding plants, perennials, herbs and vegetable starters. Locally-grown produce, cheese, artisanal breads, and humanely-raised meat and eggs are sold seasonally at the market.

Greensgrow also invites other farmers/vendors to join them on market days.

Preston’s Paradise prestonsparadise.org

Preston’s Paradise Farm Stand sells fresh produce and value-added items to the Belmont neighborhood of West Philadelphia. The Farm Stand operates from a unique rolling cart built by the University of the Arts. Any produce that doesn’t get distributed through community meals or their CSA network is sold here.

SEPTA Farmstand in Partnership with Walnut Hill Community Farm ablansfield@theenterprisecentercdc.org 1234 Market St. (lower mezzanine) June – August, every other Wednesday, 11 a.m. – 2 p.m.,

Walnut Hill Community Farm theenterprisecentercdc.org, ablansfield@theenterprisecentercdc.org 4610 Market St. June – October, Tue. and Fri., 3:30 – 6:30 p.m.

The Walnut Hill Community Farm is an urban agriculture venture operated by youth in West Philadelphia adjacent to the 46th Street El Station.

The Enterprise Center CDC, its partners, youth and community members, grow and sell produce at their weekly farmstand to increase neighborhood access to healthy, local food.

Weavers Way Farmstand weaversway.coop 559 Carpenter Lane Thu., 3 – 5 p.m.

Buying Clubs

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

Hope Gardens at Stenton Family Manor

Food for All Collective

1300 E. Tulpehocken St. Mon., 3 – 6 p.m. (Starts June 6)

thefoodforall.org, info@thefoodforall.org

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

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

Mill Creek Farm millcreekurbanfarm.org 49th and Brown Streets June 23 – Thanksgiving: Sat., 11 a.m. – 2 p.m.

Mill Creek Farm, an educational urban farm in West Philadelphia dedicated to improving local access to fresh produce, building a healthy community and environment, and promoting a just and sustainable food system, grows a variety of vegetables, fruits, and herbs for sale at its farmstand.

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fairfoodphilly.org

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

Lancaster Farm Fresh Cooperative is a nonprofit cooperative of 75 organic growers in Lancaster County. Their CSA operates for 43 weeks throughout the year with shares available in all four seasons. Value-added items may also be included with à la carte ordering through the Co-op’s online store. All items ordered online are delivered with the CSA share to the pickup location of the subscriber’s choosing. Convenient pickup locations are throughout the city and suburbs.

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

Sweet Stem Farm offers humanely-raised, hormone and antibiotic-free beef, pork, lamb, chicken and turkey to its buying club members on a yearround basis. Applications and ordering online at farmtocity.org.

SHARE Food Program

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.

Henry Got Crops

Farm to City and the Common Market, offers convenient deliveries of local, farm-fresh food to workplaces in and surrounding the Philadelphia area. Members receive 12 deliveries every other week with eight fruits and vegetables plus a dozen eggs. The shares are sourced directly from local family farms in Pennsylvania, New Jersey and Delaware that follow earth-friendly farming methods.

The season runs May-October.

sharefoodprogram.org 215.223.2220

The SHARE food program provides high-quality food packages to Philadelphia-area consumers at discounted rates. Any area resident can buy SHARE’s packages (worth $40 to $45), which typically cost $20, plus two hours of community service. SHARE now offers Farm Fresh packages, featuring fresh, local produce and meats sourced from area farms.

Winter Harvest

A collectively-run bulk food buying club that seeks to make humane and sustainable choices accessible to everyone. Distribution location: Wooden Shoe Books, 704 South St.

Delaware Valley Farm Share dvfarmshare.org, kristin@farmtocity.org 215.733.9599

Delaware Valley Farm Share, a partnership of

winterharvestphilly.org, info@farmtocity.org 215.733.9599

Winter Harvest is a web-based buying club featuring locally-produced food. It operates November through April—when most farmers markets and CSAs are out of season. Farm to City delivers orders weekly to more than 20 sites in Philadelphia and the surrounding area. Order online from a list of more than 500 items, including winter greens, root crops, meat and poultry, eggs, bread, dairy, herbs and preserves.

fair foo d staff p icks … ► ►What is your local food secret? It’s not really a secret, because

it’s all around us. Philly has so many great food finds you simply need to take a walk through a new neighborhood to discover. Authentic Mexican and Vietnamese, perfectly brewed coffee, unique BYO restaurants, farmers markets with the freshest produce...I could go on.

— Nate Hopkins, Farmstand Staff

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

Arganica, LLC arganica.com

Arganica is the mid-Atlantic’s premier locally sourced food club. Joining gives you year-round access to an amazing variety of local, artisanal, and organic foods delivered directly to your door every week. Arganica aims to bring you the freshest and widest selection of offerings, while saving you time and money. Enter Promo Code: FairFood for 25 percent off membership.

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

For nearly 40 years, Essene Market & Café has provided the Philadelphia region with a unique venue for natural, organic and local foods. The market specializes in products for macrobiotic, vegan, vegetarian and raw diets.

Food For All Market foodforallmarket.com 7127 Germantown Ave., 267.297.7122

Green Aisle Grocery greenaislegrocery.com 1618 E. Passyunk Ave., 215.465.1411 Mon. – Thurs., 12 – 8 p.m.; Fri. 12 – 9 p.m.; Sat., 11 a.m. – 9 p.m.; Sun. 12 – 7 p.m.

Located on vibrant East Passyunk Avenue, Green Aisle is the grocery for life’s essentials—grassfed milk, pastured eggs, heirloom produce, housemade preserves—as well as the luxuries that make life worth living: John and Kira’s chocolate, Rival Bros coffee, Q Tonic, Zahav hummus and more.

Harvest Local Foods harvestlocalfoods.com 305 Windermere Ave., Lansdowne, 484.461.7884

Partnering with more than 60 local family farmers and food artisans, Harvest Local Foods offers a year-round, online local foods market with doorto-door delivery. Choose from locally-sourced produce, pastured meats, dairy, dry goods, homemade entrees and fresh breads. No membership commitments or minimum order. Office snack boxes and

Kensington Community Food Co-op kcfoodcoop.com

Member-owned cooperative grocery store in the Kensington area of Philadelphia. Their mission is to provide healthy, quality food, products and services to members and the community.

Kimberton Whole Foods kimbertonwholefoods.com Kimberton, Douglassville, Downingtown, Ottsville

A family-owned, independent whole food store with four locations in Pennsylvania: Kimberton and Downingtown in Chester County, Ottsville in Bucks County and Douglassville in Berks County.

They offer a number of organic and natural foods as well as gourmet specialities. They also have a wide selection of herbs, homeopathic products and supplements as well as sumptuous bath and beauty items. Check out their local body care items and visit the Natural Cafe (Kimberton location).

One-stop shopping in a fun and friendly setting.

Milk & Honey Market milkandhoneymarket.com 4435 Baltimore Ave., 215.387.6455 Mon. – Fri., 7 a.m. – 8 p.m.; Sat., 8 a.m. – 9 p.m.; Sun. 8 a.m. – 8 p.m.

This corner store is stocked with beloved locally produced items, from fresh raw ingredients and artisanal cheeses to housemade prepared foods and sweet treats. Milk & Honey carries local dairy, produce and sustainably-raised meats, alongside Italian Market specialties and Philly favorites. Check out their new cafe open in Sister Cities Park.

Philadelphia CowShare phillycowshare.com, 267.872.7294

Philadelphia CowShare sells local, 100 percent grass-fed beef delivered to your door and ready to share with your friends and neighbors. Their cattle are not treated with growth hormones or antibiotics, and eat grass on pasture. Cows are big. Share one. Individual shares and discounted group purchases are available year round.

Pumpkin Market pumpkinphilly.com 1610 South St., 215.545.3924 Mon. – Fri., 7 a.m. – 8 p.m.; Sat. & Sun., 9 a.m. – 8 p.m.

Owners Ian Moroney and Hillary Bor are committed to showcasing all the wonderful products of our region. Pumpkin Market features seasonal produce, meat, dairy, cheese, ice cream, in-house baked goods, prepared foods, specialty items, a full coffee bar (with coffee roasted in-house) and more.

Mariposa Food Co-op

Reading Terminal Market

mariposa.coop 4824 Baltimore Ave., 215.729.2121 Mon. – Fri., 10 a.m. – 9 p.m.; Sat. & Sun., 10 a.m. – 8 p.m.

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

West Philly’s member-owned food co-op, Mariposa recently opened a beautiful new store! They carry a wide variety of healthy foods, including many locally grown and produced goods, organic foods and specialty items. Find out more on their website, Facebook or Twitter (@marisposacoop).

Martindale’s Natural Market MartindalesNutrition.com 1172 Baltimore Pike, Springfield, 610.543.6811 Mon. – Fri., 8 a.m. – 9 p.m.; Sat., 9 a.m. – 9 p.m.; Closed Sunday

Founded locally in 1869, Martindale’s may be the oldest health food market in the country! Proud members of Fair Food, providing locally sourced fresh produce, cheese, honey, raw milk and other dairy, coffee, jam, sauce and dressings, bread, snacks, and meat.

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

Selene Whole Foods Co-op 305 W. State St., Media, 610.566.1137 Mon. & Wed., 12 – 6 p.m.; Thu., 10:30 a.m. – 6 p.m.; Fri., 10 a.m. – 7 p.m.; Sat., 11 a.m. – 5 p.m.; Closed Tue. & Sun.

South Philly Food Co-op southphillyfoodcoop.org

Committed to bringing a member-owned grocery store to the South Philly community that carries local, high-quality foods at a fair price to our neighborhood. While the end result will be a food store, there will be much more.

Swarthmore Co-op fair foo d staff p icks … ► ►What is your local food secret? Our Front Yard community

garden at North Front Street and Fairmount Avenue: this City Harvest and neighborhood-coordinated initiative donates two-thirds of its produce to the Urban Nutrition Initiative and Teens 4 Good for sale at their farmers markets.

Our Front Yard’s support of these youth-led enterprises is a gem of a secret worth giving up! —deb bentzel, Farm to Institution Program Manager

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

Swarthmore Co-op is a member-owned, full-service food market open to everyone. The Co-op is committed to supporting sustainable practices, providing humanely raised products, sourcing local growers and producers, and engaging the community.

Proudly “serving-up” healthy local food since 2001 Dedicated to bringing healthy local food to the marketplace and promoting a humane, sustainable agriculture system for the Delaware Valley Region.

PROGRAMS & SERVICES

Fair Food Farmstand Fair Food Membership Farmer and Buyer Consultation Farm to Institution

CONSUMER CAMPAIGNS Buy Fresh Buy Local Fair Food’s Heritage Breeds

PUBLICATIONS

Philadelphia Local Food Guide “At the Farmstand” Newsletter

EVENTS

The Brewer’s Plate Farm Tours Philly Farm & Food Fest

fairfoodphilly.org | info@fairfoodphilly.org | 215.386.5211

VISIT US AT THE FARMSTAND: MONDAY-SATURDAY 8AM-6PM | SUNDAY 9AM-5PM

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Local Food guide | Philadelphia 2012-13 The Coopermarket coopermarket.com 302 Levering Mill Rd., Bala Cynwyd, 610.664.2252

The Coopermarket has been creating delicious food and baked goods with care for 17 years. Their specialties, prepared using local ingredients whenever possible, include a large selection of freshly made soups, traditional Jewish dishes, healthy seasonal salads and homey desserts. Pick up food to go or let them cater your next event.

Weavers Way Co-op weaversway.coop • Mt. Airy: 559 Carpenter Ln., 215.843.2350; Daily, 9 a.m. – 8 p.m.

• Chestnut Hill: 8424 Germantown Ave.; Mon. – Sat., 7 a.m. – 8 p.m.; Sun., 9 a.m. – 8 p.m.

A cooperative market with three working farms within the city. Weavers Way provides products and education on nutrition as well as economic development through urban farming. The markets are open to the public; members get specials and rebates, and working members receive five percent off all shopping. Notary, fax, duplication, check cashing and home delivery available.

Whole Foods Market wholefoodsmarket.com • 929 South St., 215.733.9788; Daily, 8 a.m. – 10 p.m.

• 2001 Pennsylvania Ave., 215.557.0015; Daily, 8 a.m. – 10 p.m.

Whole Foods Market is the nation’s leading retailer of natural and organic foods. The company is committed to buying from high-quality local producers, particularly those who farm organically and are dedicated to environmentally friendly, sustainable agriculture. Whole Foods Market has eight locations in and around the Philadelphia area. Follow on Twitter: @WFMSOS and @ WFM_Callowhill

Restaurants Whether you’re looking for a casual pub meal or sophistication worthy of a special occasion, Philadelphia is truly a dining destination. The following restaurants have all shown a commitment to sourcing locally and sustainably.

fair foo d staff p icks … ► ►What is your local food secret? The Italian Market-based

Tortilleria y San Roman’s kilo—that’s 2.2 pounds—of fresh corn tortillas is the greatest deal in town. Their gigantic bags of fresh tortilla chips for under $5 are a close second. —albert yee, Farmstand Staff

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

Audrey Claire, a Mediterranean BYOB, is a city favorite. Between the mezze, Israeli couscous, grilled fish specials (served head to tail), lamb and olive oils, you’ll feel like you’ve taken the grand tour.

The intimate, open-kitchen restaurant offers a rare opportunity to experience the theatrics of a small kitchen.

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

Barbuzzo is the Mediterranean farmhouse-inspired restaurant from Chef Marcie Turney. The menu highlights housemade charcuterie, pasta and sausages, as well as wood-oven-roasted local veggies and Neapolitan-style pizzas. Look for the whole animal dinners!

Barcade barcadephiladelphia.com 1114 Frankford Ave., 215.634.4400

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

Café Estelle cafeestelle.com 444 N. Fourth St., 215.925.5080

Serving 100 percent handcrafted food, Café Estelle uses only the best ingredients to produce inspired breakfast, lunch and “Best of Philly 2009” brunch. With an emphasis on local and seasonal foods, their ever-changing specials offer a taste of the day all year round.

C19 c19philly.com 267 S. 19th St., 215.545.0441

C19 (formally Cichetteria 19) is bringing back traditional Venetian methods and time-tested culinary techniques. C19 emphasizes the use of organic and sustainably raised food from local farms including vegetables, fruits, humanely raised meats and poultry, eggs, cheese and dairy. They also have their own local farm for produce. C19 is a “Snail of Approval” restaurant, and the only restaurant at the Rittenhouse Square Farmers Market.

Alla Spina allaspinaphilly.com 1410 Mt. Vernon St., 215.600.0017

Amada amadarestaurant.com 217 Chestnut St., 215.625.2450

American Sardine Bar americansardinebar.com 1800 Federal St., 215.334.2337

COOK

Amís

COOK is a state-of-the-art, fully equipped, 16-seat demonstration kitchen/classroom where guests discover, prepare and enjoy meals made by the

audreyclairecook.com 253 S. 20th St., 215.735.COOK (2665)

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

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city’s diverse culture of chefs and food lovers.

Sponsored by Philadelphia Magazine and Foobooz, COOK offers approximately 25 classes per month, as well as a space for private events and chef dinners. COOK’s boutique retail space offers cookbooks, food periodicals and a wonderful collection of unique food products and gadgets.

Davio’s davios.com 111 S. 17th St., 215.563.4810

Distrito distritorestaurant.com 3945 Chestnut St., 215.222.1658

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

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

Located in Mt. Airy, Earth offers delicious flatbread pizza, made with local, organic flour, baked in a wood-burning oven. Pair that with one of their four housemade beers on tap. Wine, housemade sodas and kombucha are also available. Kitchen opens at 5 p.m., seven days a week.

Ela elaphilly.com 627 S. Third St., 267.687.8512

Fare farerestaurant.com 2028 Fairmount Ave., 267.639.3063

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

Farm and Fisherman thefarmandfisherman.com 1120 Pine St., 267.687.1555

Fish Restaurant fishphilly.com 1234 Locust St., 215.545.9600

Fork Restaurant & Fork Etc. forkrestaurant.com 306-308 Market St., 215.625.9425

Fork continues to set the standard for New American, bistro-style cuisine with their seasonal, inventive food. Next door, Fork Etc. serves up breakfast, lunch, dinner, housemade prepared foods, fresh baked bread and pastries.

Recipe for a Sweet and Savory Philly Homegrown® Weekend • Start with a visit to the Reading Terminal Market and the Italian Market for your ingredients.

• Blend in delicacies from one of Philly’s 45+ producer-only farmers’ markets.

• Shake things up at a few wineries and breweries.

• Sprinkle in restaurants that are wowing diners’ taste buds with farmfresh cuisine, sourced from Amish Country to the Atlantic Ocean.

• S eason with refreshing gelato, gourmet chocolates or locally produced canelés.

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Plan your Philly Homegrown visit from scratch at visitphilly.com/food.

And be sure to like us at facebook.com/phillyhomegrown and follow our Philly Homegrown guides at foodspotting.com/visitphilly.

visitphilly.com/food

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Local Food guide | Philadelphia 2012-13 Le Virtu fair foo d staff p icks … ► ►What is your local food secret? We’re lucky here in Philadelphia to

have access to so many options for local food, whether dining out or cooking at home. For an adventure, seek out new farmers markets and try playing “Chopped” for real. Hit up the farmers market (or the Fair Food Farmstand) pick a bunch of ingredients, set a time limit and go for it!

—Christina Dowd, Communication and Outreach Director

Fountain Restaurant fourseasons.com Four Seasons Hotel, 1 Logan Square, 215.963.1500

Garces Trading Company

Turney. The menu features rustic handcrafted regional fare highlighting seasonal ingredients.

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

garcestradingcompany.com 1111 Locust St., 215.574.1099

Open seven days a week, this multi-purpose space features a host of housemade and imported foods under the Garces Trading Company label, as well as Chef Garces’ award-winning cuisine, available for eat-in or take-out. Garces Trading Company is the city’s only all-in-one culinary destination.

Geechee Girl Rice Café

JG Domestic, Jose Garces’ artisanal restaurant and bar located in the Cira Centre, features the finest domestic products in one of Philadelphia’s most beautiful and welcoming settings. JG Domestic offers a seasonal, farm-fresh menu, along with a selection of domestic wines, beers and spirits.

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

geecheegirlricecafe.com 6825 Germantown Ave., 215.843.8113

A warm, sunlit neighborhood BYO, Geechee Girl features hand-crafted American Southern food on its innovative, seasonally inspired menu. The World’s Best Fried Chicken is served Wednesdays during the summer. Geechee Girl also offers a complete array of catering services.

Glasbern Inn glasbern.com 2141 Packhouse Rd., Fogelsville, 610.285.4723

Glasbern is a quintessential historic Pennsylvania country inn and restaurant on a peaceful and secluded 130-acre, 19th-century farm just west of Allentown in Pennsylvania’s Lehigh Valley. Their reputation for offering the finest in accommodations and food is well known throughout the region. They also raise, grow and prepare most of their food on site. Glasbern is more than farm-totable—you’re dining at the farm’s table.

The hardest working bar in show business, Johnny Brenda’s is a world-class music venue sitting atop one of the city’s best-loved taverns. Sister restaurant to Standard Tap, Johnny Brenda’s is similarly committed to serving fresh, seasonal food and locally brewed draft beer. The kitchen is open seven days, from 11 a.m. to 1 a.m., with brunch served on Saturdays and Sundays. Enjoy the music-infused Gospel Brunch on the second Sunday of every month.

Jules Thin Crust julesthincrust.com • Doylestown: 78 S. Main St. • Newtown: 300 Sycamore St. • Jenkintown: 817 Old York Rd. • Wayne: 114 E. Lancaster Ave.

heirloomdining.com 8705 Germantown Ave, 215.242.2700

Jules Thin Crust, founded in 2005, specializes in organic thin crust pizza and organic salads. They use a variety of local Bucks and Lancaster county farms to supply their various topping offerings.

In addition to their standard organic crust, they also offer an organic whole wheat and an exclusive Jules-only gluten-free crust using buckwheat.

Honey’s Sit ’n Eat

Kennett

honeyssitneat.com 800 N. Fourth St., 215.925.1150 2101 South St (coming soon)

kennettrestaurant.com 848 S. Second St, 267.687.1426

Heirloom Fine American Cookery

Honey’s offers casual family dining in a rustic, cozy atmosphere. All their eggs, bacon, yogurt and bread—plus most of their meats, cheeses and produce—are locally grown, sown, raised, butchered and bought. Breakfast is served all day, alongside ever-evolving lunch and dinner specials. BYOB.

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

Jamonera is the new Spanish restaurant and bar from James Beard-nominated Chef Marcie

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Featuring wood-fired pizza, sustainably and locally sourced food for vegetarians and omnivores, local craft beers, local musicians and living wages for a family-oriented staff. Kennett is seeking certification through the Green Restaurant Association and looking forward to being an active participant in the Queen Village community. Kennett was named “Best New Pub” by Philadelphia Magazine.

Live Jazz Brunch on Saturdays and Sundays.

Koo Zee Doo koozeedoo.com 614 N. Second St., 215.923.8080

levirtu.com 1927 East Passyunk Ave., 215.271.5626

Serving the cuisine of Italy’s Abruzzo region using the freshest local ingredients and products from Abruzzo. Hand-crafted dishes prepared according to centuries-old traditions, featuring house-cured meats and housemade pastas. Executive Chef Joe Cicala (James Beard “Rising Star Chef” semifinalist) prepares seasonal menus. “Three Bells: Excellent” review from Philadelphia Inquirer’s Craig LaBan. Slow Food certified.

Lolita lolitabyob.com 106 S. 13th St., Philadelphia, 215-546-7100

Lolita is the modern Mexican “BYOT” (as in tequila!) restaurant from chef Marcie Turney. The menu combines seasonal ingredients with traditional flavors and techniques. Don’t forget your bottle of tequila to mix with the housemade seasonal margarita mixes!

London Grill londongrill.com 2301 Fairmount Ave., 215.978.4545

A landmark Philadelphia restaurant and bar serving New American bistro fare, London Grill is open for lunch, brunch, dinner and late-night; groups welcome.

Mémé memerestaurant.com 2201 Spruce St., 215.735.4900

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

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

A casual, affordable neighborhood bistro inspired by cozy Belgian brasseries, Monk’s Café uses local, organic produce and meats whenever possible. The Philly mainstay also has an environmental ethos, recycling everything—including their fryer oil, which a local farmer uses to heat his greenhouse—and relying on wind power. Their legendary beer list features more than 200 options, perfect paired with their famous mussels. Full menu is served until 1 a.m. nightly.

Moshulu moshulu.com 401 S. Columbus Blvd, 215.923.2500

Nectar tastenectar.com 1091 Lancaster Ave., Berwyn, 610.725.9000

Nectar’s eclectically creative menu offers the perfect amalgamation of classic French cooking with the freshest, finest, seasonal and sustainable ingredients. From wild Alaskan salmon to Arctic Char, grass-fed beef to free-range poultry, and locally grown, handpicked organic produce—Nectar is committed to selecting what is best for their patrons as well as our planet.

A sustainable, Animal Welfare Approved local farm

A sustainable, Animal Welfare Approved Sustainably raised pork, lamb, & goat meat local farm

Meadow-raised, natural-color wool & yarn products Horse boarding & turnout Linda Geren & Michael McKay Sustainably 166 Monmouthraised Road North Hanover, Jerseymeat 08562 pork, lamb, New & goat 609 758-6708 highviewfarm@gmail.com Meadow-raised, natural-color http://highview-farm.com

wool & yarn products

Horse boarding & turnout

Linda Geren & Michael McKay 166 Monmouth Road North Hanover, New Jersey 08562 609 758-6708 highviewfarm@gmail.com http://highview-farm.com

J. Ambrogi Food Distribution, Inc. LOCAL PRODUCE So Fresh and Delicious, You Won’t Want To Share 



 

Over Three Dozen Local Farms Hundreds of Local Products Farmer Bios Sustainability Policy & More!

1400 Metropolitan Avenue, Thorofare, NJ 08086 | www.AmbrogiFoods.com | t: 856.845.0377 f: 856.845.0533

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Local Food guide | Philadelphia 2012-13

fair foo d staff p icks … ► ►What is your local food secret? I may be the only foodie who has

Nomad Pizza

a serious aversion to restaurants with sprawling outdoor seating. But I love hosting a cozy monthly summertime Stoop Brunch for friends, neighbors and acquaintances right outside my front door. Someday I hope to upgrade to Porch Picnics! — Yvonne Jones, Farmstand Staff

nomadpizzaco.com 611 S. Seventh St., 215.238.0900

Nomad makes every effort to be environmentally conscientious. Whenever possible they source vegetables and cheese from local and organic farmers. Buying from local farmers saves transportation fuel, supports the local economy, and helps preserve New Jersey/Pennsylvania open space.

Buying local also makes for fresher and more delicious ingredients. In season, they grow their own basil, herbs and tomatoes.

OPA

Sbraga sbraga.com 440 S. Broad St., 215.735.1913

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

opaphiladelphia.com 1311 Sansom St., 215.545.0170

SPTR is a neighborhood gastropub featuring 14 taps devoted to delicious microbrews and a gourmet pub menu. All their meats are antibiotic and growth hormone-free, their fish is sustainable, and they source locally raised and produced ingredients whenever possible. Their ever-rotating taps specialize in local favorites and notable brews.

Osteria osteriaphilly.com 640 N. Broad St., 215.763.0920

Oyster House oysterhousephilly.com 1516 Sansom St., 215.567.7683

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

Plenty plentyphiladelphia.com 1710 East Passyunk Ave., 267.909.8033

Pumpkin BYOB

Southwark Restaurant & Bar southwarkrestaurant.com 701 S. Fourth St., 215.238.1888

Southwark uses ingredients from local farmers and co-ops to craft one of the freshest and most dynamic menus in the Philadelphia region. They offer guests a high-quality dining experience while working to support the local economy and striving to set the standard in farm-to-plate cuisine.

Square 1682

pumpkinphilly.com 1713 South St., 215.545.4448

Pumpkin BYOB features a seasonal, daily changing menu. Join them for their $35 five-course tasting menu on Sundays. For more information on the Pumpkin Market, see p. 8.

square1682.com 121 South 17th St., 215.563.5008

Standard Tap standardtap.com 901 N. Second St., 215.238.0630

Standard Tap is a neighborhood tavern featuring great beer and wholesome food. The changing chalkboard menu boasts favorites like smelts and chicken pie as well as seasonally available fish, game and produce. Complementing the food is a draft-only beer selection highlighting more than 20 locally brewed beers plus two cask-conditioned brews on hand pumps. Dine and drink outdoors on the newly roofed second floor porch.

Pure Fare purefare.com 119 S. 21st St., 267.318.7441

R2L r2lrestaurant.com 50 S. 16th St., 215.564.5337

Rembrandt’s Restaurant & Bar rembrandts.com 741 N. 23rd St., 215.763.2228

Stateside

Roller’s Flying Fish Café

statesidephilly.com 1536 East Passyunk Ave., 215.551.2500

rollersrestaurants.com 8142 Germantown Ave., 215.247.0707

Supper

Russet

supperphilly.com 926 South St., 215.592.8180

russetphilly.com 1521 Spruce St., 215.546.1521

Sweetgreen

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.

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sweetgreen.com • Ardmore: 68 Coulter Ave., 610.642.9400 • Univ. of Pennsylvania: 3925 Walnut St., 215.386.1365

Started in 2007 by three Georgetown grads, Sweetgreen is leading the national charge in sourcing delicious local and organic ingredients with an

underlying commitment to the environment, and their community. Offering a menu of fresh, sustainable salads and frozen yogurt with seasonal ingredients sourced from local farms, Sweetgreen is redefining the concept of fresh-casual cuisine.

Talula’s Garden talulasgarden.com 210 W. Washington Square, 215.592.7787

Talula’s Garden is a seasonal, local food-lover’s oasis. Concentrating on beautiful ingredients, light and seasonal preparations, Talula’s is a fullservice restaurant serving dinner seven nights and Sunday brunch. Sit in an outdoor garden or an indoor dining room and enjoy cheese courses, boutique wines and spirits, and friendly service.

Taste the freshness of farm-to-table eating and a true focus on warmth and culinary excitement.

Wonderful chef’s tasting menus; friendly to celiacs and vegetarians.

Talula’s Table talulastable.com 102 W. State St., Kennett Square, 610.444.8255

Talula’s Table is a highly acclaimed gourmet market, bakery, cheese shop and restaurant. The shop is filled with housemade pastries, breads, amazing artisan cheeses, creative prepared foods and delicious breakfast, lunch and dinner offerings. Talula’s also does catering and private “farm table” and “chef’s table” tasting menus nightly. Reservations must be made up to a year in advance; this is a true food lover’s destination.

Terra Restaurant & Bar terrapa.com 243 S. Camac St., 215.545.1102

The Abbaye theabbaye.net 637 N. Third St., 215.627.6711

The Abbaye is a warm, casual Belgian-style pub and restaurant serving outstanding beers from around the world along with great local and national microbrews. The Northern Liberties favorite features an eclectic menu, offering classic bistro and pub fare made with seasonal ingredients from local growers and suppliers. Open daily 11:30 a.m. – 2 a.m. Brunch offered Sat. and Sun., 10 a.m.

– 3 p.m. Enjoy happy hour, Mon. – Fri., 4 – 6 p.m.

The Belgian Café thebelgiancafe.com 21st and Green Sts., 215.235.3500

A comfortable neighborhood destination, the Belgian Café features an extensive international bottled beer list and more than a dozen fresh,

This is one trail that requires little walking.

on-site

• oFF-site • to go • corporate dining • Floral design event decor

event planning

and

Full service catering www.rodalecatering.com catering@rodale.com

From farm to Fork for 15 years.

610.967.8515

Celebrating food from farm to table with respect for nature and in support of organic, local farming

Restaurant & Bar | Private Dining | Catering | Special Events

306 market street 215 625 9425 • forkrestaurant.com

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fair foo d staff p icks … ► ►What is your local food secret? I love that Philadelphians

have access to awesome, wild-foraged foods like ramps, fiddleheads and (my favorite) paw paws. These special treats used to be so hard to find in urban places, but not anymore! They bring a special little bit of rural spring (or summer) to our plates, even here in the city.

—Jennie Noakes, Farmstand Operations Manager full-flavored beers on tap. Their menu includes many vegetarian and vegan-friendly dishes.

The Farmers’ Cabinet

Vetri vetriristorante.com 1312 Spruce St., 215.732.3478

Wedge & Fig

thefarmerscabinet.com 1113 Walnut St., 215.923.1113

The Farmers’ Cabinet focuses on local and seasonal fare. From their ever changing food menu to their “Best in Philly” cocktail program, fresh and foraged ingredients speak for themselves. Open seven days a week with an all-day Sunday brunch.

wedgeandfig.com 160 N. 3rd St., 267.603.3090

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

White Dog Cafe is committed to using the finest ingredients from local farms. White Dog Cafe is a local favorite known for its unusual blend of awardwinning contemporary American cuisine, civic engagement and environmental responsibility.

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

The Pickled Heron thepickledheron.com 2218 Frankford Ave., 215.634.5666

Woody’s

The Union League of Philadelphia

woodysbar.com 202 S. 13th St., 215.545.1893

unionleague.org 140 S. Broad St., 215.563.6500

Zahav

Tria Café

zahavrestaurant.com 237 St. James Place, 215.625.8800

triacafe.com • 123 S. 18th St., 215.972.8742 • 1137 Spruce St., 215.629.9200 • Wine Bar: 3131 Walnut St., 215.222.2422

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

Specialty Stores

Triumph Brewing Company is an award winning brewpub and now, Philadelphia’s hottest new music venue. Triumph features delicious craft beer made in-house, an eclectic food menu comprised of local sustainable ingredients, and the best regional and national live entertainment. A great place for an amazing beer, a bite to eat or just a fun night out.

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 to go with that Pennsylvania brew?

Twenty Manning Grill

bettysfudge.com 2241 Gray’s Ferry Ave., 215.735.9060

twentymanning.com 261 S. 20th St., 215.731.0900

Located off Rittenhouse Square, Twenty Manning Grill is where friends and neighbors return for seasonal, classic fare served in a relaxed setting. The menu boasts salads, burgers, raw-bar selections, snacks and sides, and heartier plates like steak frites and pan-seared scallops. Also popular is the “Daily Show,” a weekly roster of feel-good dishes like lobster pot pie or a brisket sandwich.

Vedge Restaurant vedgerestaurant.com 1221 Locust St., 215.320.7500

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Betty’s Speakeasy

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

This family-owned and operated gelateria serves up authentic Italian artisan gelato. Capogiro’s products are made with farm-fresh local milk from grassfed, hormone-free cows and handpicked produce, including blackberries, Asian pears and quince.

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

The Center City Di Bruno Bros. location is a gourmet superstore, featuring cheese, meat and fish counters, and prepared foods. Upstairs at Di Bruno’s offers daily lunch and weekend brunch café service.

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

An artisan bakery specializing in handmade rustic breads and pastry, Metropolitan also offers an array of 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 nightkitchenbakery.com 7725 Germantown Ave., 215.248.9235

An independently owned retail bakery in Chestnut Hill, Night Kitchen specializes in cakes, cookies, tarts and pies, made using Old World recipes and local ingredients when available. The bakery is certified by the Green Restaurant Association and is a proud member of the Sustainable Business Network. Stop by and visit their newly expanded bakery and cafe.

Pennsylvania General Store pageneralstore.com Reading Terminal Market, 12th & Arch Sts., 800.545.4891

The Franklin Fountain franklinfountain.com 116 Market St., 215.627.1899

The Franklin Fountain serves homemade ice creams, spectacular sundaes and fizzy fountain concoctions in the authentic atmosphere of an early-1900’s soda fountain.

Shane Confectionery shanecandies.com 110 Market St., 215.922.1048

Established in 1863, Shane Confectionery is the oldest continuously-run confectionery in the U.S. The Shane family took over the business in 1911, installing elaborately carved woodwork, stained glass and curved windows to showcase the chocolates and confections made onsite. In 2010, the Berley Brothers, who own Franklin Fountain, restored the building. Candies are still made on-site, with an emphasis on locally-sourced ingredients, seasonal specialties and old-fashioned quality.

$2 OFF

ANY BIKE RENTAL!

Valid for one visit for up to 5 people.

Bring your friends & family along!

Valid at this location only:

Trolley Car Cafe in East Falls

Bessie’s Rainbow Fair Food’s heritage breed program introduces cows of a different color by Liz Pacheco Some kids may get to pick their own cars, but farmers’ kids get to choose their own cows.

At least that’s how it works at David Rice’s Clover Creek Cheese Cellar, which sits on a 126acre farm in Williamsburg, Pa. Rice began making cheese by raising Holsteins, the classic black and white dairy cow. “Then my oldest son liked Jerseys, so we got a number of Jerseys,” he says.

From there, the herd continued to grow in variety as his daughter fancied Ayrshires, another son Milking Shorthorns, then the youngest son preferred Brown Swiss. Today, the farm has an eclectic mix of six heritage breeds among their 59 milking cows, 33 yearlings and 34 newborn calves.

Heritage breeds are traditional livestock that have maintained their historic characteristics. “They’re preserving traits that have really been whittled out in the industrial drive towards efficiency,” explains Paul Lawler, the former cheesemonger and dairy buyer for Fair Food, who headed the organization’s heritage breed program.

Fair Food began promoting the cultivation of heritage breeds in 2009 after they received support from the Swiss Village Foundation, a nonprofit in Newport, R.I. The foundation provided Fair Food with funding to visit local farms and talk with farmers about the potential to market heritage products. Today, there are 55 heritage breeds represented at the Fair Food Farmstand,

Taste the rainbow

Clover Creek cheese is made with milk from the farm’s rainbow herd, which includes six heritage breed cows: Shorthorn/ Devon mix, Jersey, Ayrshire, Norwegian Red, Holsteins, and Brown Swiss.

30 of which are chickens. The others are pigs, cows and lambs.

A heritage breed animal, similar to an heirloom vegetable variety, is bred for valuable genetic traits—such as disease and parasite resistance, temperature (hot or cold) tolerance and good mothering abilities. “Basically, we’ve been selecting animals that can survive, but also do really well on just grass pasture,” says Rice. “And mostly we’re selecting that because we turn as much of our milk as possible into cheese.”

Clover Creek’s “rainbow herd” produces milk for a high-quality and unique-tasting cheese.

“The great thing is you’re supporting biodiversity, but you’re also supporting great taste and these flavors that have been cut out of our diet,” says Lawler.

Distinctive flavor extends to eggs and meat from heritage breeds as well. “There’s a creaminess to [the] pork that you don’t get even with organic pork,” says Lawler of the heritage pork from Country Time Farm in Hamburg, Pa. He also raves about meat from Sweet Stem Farm and mini eggs from Meadow Run Farm with “delicious sun-gold yolks.”

“It’s all part of our larger mission to find economic opportunities for these farmers willing to do things differently,” says Lawler. “There has to be a demand for it. That’s what we work on—the marketing and connecting to chefs and educating readers on why it tastes good.”

www.trolleycarcafe.com

* BYOB * Outdoor Dining * Kitchen Garden

3269 S. Ferry Rd. (at Kelly Drive) Philadelphia, PA 19129 267-385-6703 * trolleycar61@trolleycarcafe.com

Producing over 30 varieties of artisanal goat milk cheeses, plus hundreds of native plant species, herbs and raw honey.

Container Plants, Design & Installation of Native Landscapes.

1165 Yellow Springs Road Chester Springs, PA 19425 610-827-2014 www.yellowspringsfarm.com

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Cafes & 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

Chapterhouse Cafe & Gallery 620 S. Ninth St., 215.238.2626

Camphill Cafe camphillkimberton.org 1601 Pughtown Road, Kimberton, 610.935.0300 Wed. – Sat., 11 a.m. – 2 p.m.

Part of Camphill Village Kimberton Hills, the Camphill Café serves locally-grown, organic food.

Visit their oasis at the top of the hill for a warm welcome and a delicious lunch, featuring soups, sandwiches, entrees (usually vegetarian) and desserts—all homemade.

Earthcup Coffee West 405 South 45th Street, 215.222.0973

Elixr Coffee elixrcoffee.com 207 S. 15th St., 239.404.1730 Mon. – Fri., 7 a.m. – 9 p.m.; Sat. 8 a.m. – 9 p.m.; Sun. 8 a.m. – 7 p.m.

Elixr Coffee is focused on coffee brewing excellence. Elixir is passionate about treating their farmers, employees, community and customers with respect and gratitude.

Leotah’s Place is a warm, welcoming space for neighbors; a hub for community activism and greater cultural awareness, and an affordable coffeehouse where people from all walks of life can enjoy a cup o’ love. They offer direct trade, organic and local items, knowing their coffeehouse can be a vehicle for changing our economic exchanges.

Straight from the farmer to your cup.

Milk & Honey Cafe at Sister Cities Park milkandhoneymarket.com/sister-cities-park 200 N. 18th St. (18th and Benjamin Franklin Parkway) Open Daily 7 a.m. – 7 p.m., 215.665.8600

The family-friendly menu includes items from the Milk & Honey Market and features Philadelphia’s own signature brands, from fresh-brewed La Colombe Coffee to Bassett’s Ice Cream and South Street Philly Bagels. Sandwiches and salads will include ingredients sourced as locally as the Italian Market—with Claudio’s handmade mozzarella—or as near as Lancaster County with seasonal produce, meats and cheeses from the area.

Birchtree Catering birchtreecatering.com S. 15th & Mifflin Sts., 215.435.0331

Mugshots is a direct trade café and local foodery that strives to make a positive contribution to the community by being mindful of the environment and its neighbors, global and local, in all actions.

They use only direct-trade, organic coffee, and support organic agriculture and local farmers.

Suppliers are chosen for their business ethics and a shared commitment to the “triple bottom line,” a commitment to people, profit and the planet.

OCF Coffee House ocfcoffeehouse.com 1745 South St., 215.454.2196

greenlinecafe.com • 4239 Baltimore Ave., 215.222.3431 • 4426 Locust St., 215.222.0799 • 3649 Lancaster Ave., 215.382.2143

picniceats.com 3131 Walnut St., 215.222.1605

The Random Tea Room

Grindcore House

therandomtearoom.com 713 N. Fourth St., 267.639.2442

grindcorehouse.com 1515 S. Fourth St., 215.839.3333

Rocket Cat Cafe 2001 Frankford Ave., 215.739.4526

High Point Cafés are small neighborhood cafes serving the West Mt. Airy community. High Point serves only the highest quality handmade, seasonal pastries and desserts created daily, along with made-to-order crepes and exquisite espresso.

Leotah’s Place Coffeehouse

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

Specializing in organic and local food, Roots Cafe sources most meats and produce directly from local farms to ensure the freshest sandwiches, salads and soups in town. Eco-friendly, healthy and delicious food.

Ultimo Coffee ultimocoffee.com 1900 S. 15th St., 215.339.5177

leotahsplace.com 2033 E. York St., 267.519.9031

Ultimo Coffee is committed to serving the highest

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

mugshotscoffeehouse.com • Art Museum: 1925 Fairmount Ave., 267.514.7145 • Temple University: 1520 Cecil B. Moore Ave., 215.232.1116 • Brewerytown: 2831 Girard Ave., 215.717.3327

Picnic

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

Caterers & Food Service Providers

Mugshots Coffeehouse & Café

Green Line Cafe

High Point Café

quality coffee, tea and local, sustainably-sourced food. The coffee shop boasts a seasonal menu of direct trade certified coffees from Counter Culture Coffee, in addition to pastries and bagels from Four Worlds Bakery, lots of treats from other local bakers, and gourmet sandwiches from Plenty.

Birchtree specializes in fresh, local food and seasonal menus, customized for each client. They offer vegetarian menus as well as delicious traditional options, sourced from the area’s best farms and food artisans. Their “green” options include the best in biodegradable plateware and sustainable solutions for elegant events.

Cosmic Catering cosmicfoods.com 1 Boathouse Row, 215.978.0900

Feast Your Eyes Inc. fyecatering.com, lynn@feastyoureyescatering.com 1790 N. Front St., 215.634.3002

Frog Commissary Catering frogcommissary.com 222 N. 20th St., 215.448.1100

Frog Commissary was founded in 1973 by Steve Poses, who continues to guide the company. Based at The Franklin Institute, Frog Commissary provides on- and off-premise catering and operates Franklin Foodworks, the restaurant at The Franklin Institute.

Jamie Hollander Gourmet Foods & Catering jhollandergourmet.com 415 S. York Rd, New Hope, 215.862.9809

Jamie Hollander’s has been preparing exceptional food in Bucks County and the greater Philadelphia area for more than 20 years. They value relationships with local food producers, farmers and artisans, whose products allow them to provide customers with innovative flavor combinations that highlight the best seasonal and local foods. They work closely with you to orchestrate a celebration that is focused on creative cuisine and customized details, supported by a superior staff. See their website for sample menus and their events book.

Our Local Partners Include...

Fresh Fruits & Vegetables from TERHUNE ORCHARDS, Princeton, NJ Award-Winning Wines from UNIONVILLE VINEYARDS, Ringoes, NJ Artisan Cheese Selections from: DIBRUNO BROS., Philadelphia, PA A novel selection of gelato & sorbet from THE BENT SPOON, Princeton, NJ

3535 U.S. Route One • Princeton, NJ 08540 609.919.1179 • muer.com

LOCAL FOOD, LOCAL BEERS, AND GREAT ORIGINAL MUSIC!

“The gastropub that started it all with a focus on great local craft beer and serious food still captures a certain super-bar magic in the moody, rambling rooms of its Northern Liberties tavern.”

— Craig LaBan 2012

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Local Food guide | Philadelphia 2012-13 Joshua’s Catering Company joshuasevents.com 712 West Ave., Jenkintown, 215.887.8796

fair foo d staff p icks …

Joshua’s Catering, open since 2002, is an all-natural catering company committed to providing their clients with the freshest, purest ingredients and creative continental cuisine based on French training and technique. Chef David’s inspired cuisine comes from his true passion for nature and food. Creative original menus and a dedicated team of partners.

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

Mugshots can bring their culinary talents to your home or office with their Fair Food-approved catering services. Mugshots offers beautifully garnished platters for breakfast, lunch and dessert. They can also provide set-up, compostable disposables and beverages, including organic coffee and tea.

Samirand Catering samirand.com, 215.848.9797

Food Artisans 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, cafes, and is a regular standholder at local farmers markets in the Philadelphia area.

Better Together Bake Shop btbaking.com 54 W. Marshall Rd., Lansdowne, 610.622.1306

► ►What is your local food secret? I never understood the mystique

of shad until I moved to Philly. Rich, sweet and flavorful, fresh local shad is a true fish-lovers fish. Plus, it pairs well with other spring delectables like asparagus, fiddleheads and ramps. Or try the superlative shad BLT at Standard Tap. — Noel Bielaczyc, Farmstand Product Manager

and sustainable practices that support local and global communities. Brûlée uses the following natural ingredients exclusively: certified organic and unbleached sugar and flour; organic whole wheat flour; local, free-range, hormone-free eggs; organic, grassfed, free-range, hormone-free dairy products.

Sustainable practices include: composting kitchen waste, compostable packaging from recycled materials, and homegrown vegetables and herbs.

Since 1983, Fresh Tofu Inc. has supplied 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 their products are vegan.

Cookie Confidential

Gilda’s Biscotti has been producing the highest quality, handmade biscotti for more 15 years. Using only top-notch ingredients, including their own pasture-raised hen eggs, Gilda’s is dedicated to continuing the unmatched tradition of Old World inspired baking. It’s been their great pleasure to serve the tri-state area and beyond!

CookieConfidential.com 517 S. 5th St, 215.922.4040

Philadelphia bakery owned/operated by Melissa Torre, featuring her signature artisan line of cookies, cupcakes (in jars and pops), and brittle in a variety of flavors, including Chocolate Chip, Garlic Dulce De Leche, Maple Bacon Buttermilk and Sriracha Coconut, using locally sourced and organic ingredients.

Daisy Flour for McGeary Organics DaisyFlour.com, sales@mcgearyorganics.com 800.624.3279

Daisy’s Pastry, All-Purpose, Bread and Spelt Flours are milled at Annville Flouring Mill, a local roller mill in Lancaster County that dates to 1746. Each variety is available as either White or Whole Grain Flour. Soft wheat for our Pastry and Spelt flours is grown in this region. Also available online and at the Fair Food Farmstand.

Donna & Company shopdonna.com; tom.pinder@shopdonna.com, 908.272.4380

Creating the best brownies and baked goods using simple, organic, local and fair trade ingredients.

Their commitment extends not only to handbaked treats but to being a positive member of the local and global community. Who says food can’t taste great and make you feel good?

Donna & Company brings the Tuscan Slow Food movement to New Jersey and Pennsylvania. Chocolatier Diane Pinder uses locally sourced ingredients to create her chocolates with bold flavor profiles. Located in Piscataway, N.J., Donna & Co creates handmade chocolates using fresh ingredients without preservatives or artificial coloring.

Bucks County Slow Rise

Éclat Chocolate

buckscountyslowrise@me.com 2545 Slifer Valley Rd., Riegelsville, 717.650.4447

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

Loaves handcrafted from local and organic ingredients. Retail sales on site at the Little Farm Store every weekend. Signature loaf service designed for discerning chefs, par- or full-baked. Contact for their product list and signature service. Door-todoor delivery available for bulk orders in Bucks and Montgomery Counties.

Since the beginning, Éclat Chocolate’s team of chocolatiers have only used sustainable ingredients, and local and seasonal products whenever possible. Products include organic hot chocolate sticks, organic chocolate farm bars, the area’s largest selection of organic, fair trade, and single origin chocolate, and other seasonal specialities.

Brûlée Bakery

Fresh Tofu Inc.

bruleebakery.com, lila@bruleebakery.com

freshtofu.com 1101 Harrison St., Allentown, 610.433.4711

Brûlée Bakery is committed to natural ingredients

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Gilda’s Biscotti Inc. gildasbiscotti.com 267.679.7589

Good Spoon Seasonal Foods 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.

Helen’s Pure Food | Michele’s Original helenspurefoods.com 301 Ryers Ave., Cheltenham, 215.379.6433

Founded in 1978, Helen’s Pure Foods and Michele’s Original are creators and distributors of gourmet vegetarian spreads, salads, sandwiches, hoagies and dressings. Their products are allnatural, vegan, kosher (parve), freshly made and delicious. They package in retail and food service sizes, and also have a weekly delivery schedule for wholesale accounts.

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

Since 1983, Ray Reichel of Ray’s Seitan has been producing the finest quality seitan, available at natural food stores and restaurants in the Delaware Valley and New York City. Their expanded processing facility in Allentown opened in 2007, and is open to visitors. Call to find the Ray’s products nearest you.

Subarashii Kudamono wonderfulfruit.com 610.282.7588

“From our trees to you.” This artisan grower of gourmet Asian pears offers several traditional varieties (as well as patented varieties) of fresh

Full Plate Fair Food’s annual feast moves to the Constitution Center by Brendan Skwire

The scene inside the National Constitution Center this past March was a local food enthusiast’s dream. Restaurants and breweries filled the first and second floors, serving the best in Philadelphia food and drink. Among the 25 restaurants and producers, there were falling-off-the-bone Korean BBQ ribs served by London Grill, mini sandwiches with Sweet Stem Farm ham from the White Dog Cafe, and a vibrant spread of chocolates from favorite John and Kira’s. The beers were equally impressive, coming from 20 area breweries big and small. There was even a swanky Speakeasy room showcasing the best in local sweets and spirits.

Brewer’s Plate is the annual fundraising event for Fair Food in which the region’s best restaurants, farmers and artisanal producers are paired with independent craft breweries. While originally conceived as a way to highlight breweries and restaurants, over the past few years the event has evolved to also bring attention to the locality of the ingredients. “We asked members, including producers and farmers, to be present to showcase the food chain,” says Christina Dowd, communication and outreach director at Fair Food. “We’ve always been education-based, helping people understand what’s available, especially seasonally and locally. The Brewer’s Plate is now an explosion of local restaurants that are themselves sourcing locally.”

This year the event, typically held at the Penn Museum, moved to the much larger National Constitution Center. “We love the space, and it’s a nice correlation to draw,” says Dowd, referring to Pennsylvania’s agricultural and self-reliant history. Next year, Brewer’s Plate will return to the Constitution Center, so save the date for March 10, 2013!

For a list of last year’s participants, visit fairfoodphilly.org/farm-tours-events/the-brewers-plate-2012

Top left: A porchetta dish from Southwark Restaurant & Bar. Top right: C19 prepares New Jersey fluke crudo on cuttlefish ink pasta with pesto.

Above: A display of cheese at the Birchrun Hills Farm table.

Photos by Donna Connor

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Asian pears throughout the growing season (September through December) in Pennsylvania. They also sell dried Asian pears year-round as a healthy and delicious snack. Buy at the Fair Food Farmstand or online.

Urban Apiaries urbanapiaries.com

Urban Apiaries honey is made exclusively by city dwelling honeybees in Philadelphia. Labeled by zipcode, every bottle captures the unique flavor of their apiary locations. Urban honeybees forage rooftop gardens and window boxes, community gardens and city parks to produce complex, delicious honey. Spared the stresses of industrialized agriculture—monocropping, genetically modified food crops, heavy pesticide and fungicide use—urban bees are great honey producers and extraordinarily strong, healthy bees.

Personal Chefs

Bon Appétit at Penn Dining

Flik at Princeton Day School

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

pds.org 650 Great Rd., Princeton, NJ, 609.924.6700

Bon Appétit at Penn Dining is driven to create food that is alive with flavor and nutrition, prepared from scratch using whole ingredients. They do this in a socially responsible manner, purchasing from local, sustainable farms.

Bryn Mawr College brynmawr.edu 101 North Merion Ave, Bryn Mawr, 610.526.5000

Cooper University Hospital cooperhealth.org One Cooper Plaza, Camden, N.J., 856.342.2000

Cooper is increasing their commitment to the local farm community and their offerings of healthy local food. Cooper runs a community garden with the neighborhood and operates a farmstand yearround in the hospital lobby. For the fifth year, they’re serving as a CSA site for Muth Familiy Farm, and continue to add local products to patient food, the employee café and catering.

From preparing boxed lunches for the week to creating extravagant, multi-course dinner parties,these personal chefs bring the region’s best food right to your home— whether you’re vegetarian, vegan, glutenfree or omnivorous.

The Green Tree School greentreesschool.org 6401 Wayne Ave., 215.844.232

Haverford College haverford.edu 370 Lancaster Ave., Haverford, 610.896.1000

Metz at Friends Select School friends-select.org 1651 Benjamin Franklin Pkwy., 215.561.5900

Nutri-Serve Food Service Management nsfm.com P.O. Box 297, Burlington, NJ, 609.386.8686

Parkhurst Dining parkhurstdining.com • Philadelphia University: 4201 Henry Ave., 215.951.2700 • Gwynedd Mercy College: 1325 Sumneytown Pike, Gwynedd Valley, 267.448.1328

fair foo d staff p icks … ► ►What is your local food secret? The dried Asian pears from

Subarashii Kudamono are amazing—I get them to add to my granola, but usually eat them all before I can. And the honey. The honey!

—Annemarie Vaeni, Program Associate

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

Organic Planet Handcrafted Foods

CulinArt Inc.

School District of Philadelphia

organicplanetexp@aol.com, 215.696.9780

97 Great Valley Parkway, Great Valley Corporate Center, Malvern, 215.641.1400 • Abington Friends School, 575 Washington Ln., Jenkintown, 215.886.4350 • Agnes Irwin School, 275 S. Ithan Ave., Bryn Mawr, 610.525.8400 • Chestnut Hill Academy, 500 W. Willow Grove Ave., 215.247.4700, • Cumberland County College, P.O. Box 1500 College Drive, Vineland, NJ, 856.691.8600 • The George School, 1690 Newtown Langhorne Rd., Newtown, 215.579.6500 • Germantown Friends School, 31 W. Coulter St, 215.951.2300 • Holy Family University, 9801 Frankford Ave., 215.637.7700 • Montgomery County Community College, 340 DeKalb Pike, Blue Bell, 215.641.6300 • Sanford School, 6900 Lancaster Pike, Hockessin, DE, 302.239.5263 • Springside School, 8000 Cherokee St., 215.247.7200 • Waldron Mercy Academy, 513 Montgomery Ave., Lower Merion, 610.664.9847 • William Penn Charter School, 3000 W. School House Ln., 215.844.3460

philasd.org 440 N. Broad St., 215.400.4000

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

Institutions Schools, universities, hospitals and other institutions have enormous food needs and thus, enormous power to influence our local food economy. Their responsible and sustainable choices promote locally grown food on their campuses.

Baldwin School baldwinschool.org 701 W. Montgomery Ave., Bryn Mawr, 610.525.2700

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Solebury School solebury.org 6832 Phillips Mill Rd., New Hope, 215.862.5261

Sustainable Fare at Lawrenceville School sustainablefare.com PO Box 543, Island Heights, NJ, 609.620.6143

Swarthmore College swarthmore.edu 500 College Ave, Swarthmore, 610.328.8000

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

Jefferson is committed to supporting local farmers and promoting healthy food choices. The Atrium cafeteria features fair trade organic coffee, local organic yogurt and cage-free eggs. Patients, along with staff and visitors, enjoy local, seasonal produce, and rBGH-free local dairy. Commitment to wellness includes hosting a weekly farmers market and CSA.

CRAFT BEER LOCAL FOOD LIVE MUSIC Innovative Low Country Cooking at it’s best! pulled pork, shrimp & grits

Shellbark hollow Farm West Chester, PA

World’s Best Fried Chicken

Fine Goat Milk Products

on Wednesdays all summer long.

6825 Germantown Ave.

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

www.GeecheeGirl.com

www.shellbarkhollow.com

Philadelphia, Pa 19119 . 215-843-8113

Harvest Market Natural Foods

MENTION THIS AD & RECEIVE 15% OFF YOUR FOOD ORDER

117 CHESTNUT STREET PHILADELPHIA (215) 625-0855 TRIUMPHBREWING.COM VISIT OUR PRINCETON & NEW HOPE LOCATIONS

TRIUMPH BREWING COMPANY OLD CITY

MILLER’S BIODIVERSITY FARM

Slow Food Philadelphia

A Country Mouse’s One-Stop Naturals Shop Farm-To-Table Gourmet and so much more for Northern Delaware and Chester County www.HarvestMarketNaturalFoods.com

Supporting Good, Clean and Fair Food

We envision a world in which all people can access and enjoy fair food that is good for them, good for those who grow it, and good for the planet.

International Movement and our local Chapter hosts Events, Seminars, & Dinners and provides support to local sustainable food and hunger organizations.

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

www.slowfoodphilly.org info@slowfoodphilly.org

JOIn OuR BIODIVERSITY FOOD CluB

and get access to our products, including:

100% grass fed raw cow milk, raw yogurt, raw kefir, raw sheep yogurt, raw sheep kefir, cheeses, raw camels milk, grass fed beef, milk fed pork, cottage cheese, raw sheep milk, pastured chickens, eggs and much, much more.

TO JOIn OR SEE ThE pRICE lIST, call 717-806-0392 to leave a message. We ship direct to your door!

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Local Food guide | Philadelphia 2012-13

Food Trucks Birds of Paradise Mobile Iam1mia@aol.com, 215.740.7621

A Christ-honoring, non-traditional, grassroots food truck serving refreshment and nourishment to help people feel and keep alive. Birds of Paradise is intentional about eliminating the effect disease has on our world.

Local 215 Local215foodtruck.com

Local 215 features a refreshingly simple and old-school approach to homespun American fare. They’re committed to sourcing all meat and produce from small farms in and around the city.

Their nose-to-tail style and highly seasonal menu also offers vegetarian and gluten-free dishes. Come visit for lunch and dinner service, or have them cater your next corporate event.

Lucky Old Souls LuckyOldSouls.com

Lucky Old Souls Burger Truck serves delicious comfort food made with the best local and sustainably-produced ingredients. Their “farm-to-truck” menu features grass-fed burgers, hand-cut fries, housemade bacon and veggie burgers, seasonal local vegetables, made-from-scratch condiments, thick milkshakes and all-natural artisanal sodas. zeamayskitchen.com , 267.270.2364

Zea May’s Kitchen features foods made with ingredients common in Native American cuisines— corn, quinoa, wild rice, bison and more. Zea May’s cooks up a modern cuisine inspired by America’s first peoples, for healthy urban dining on the go.

New Foods, Native Flavors!

Fair Food Advocates Fair Food Advocates support a strong and healthy local food system through their own business practices, a variety of community partnerships and their membership in Fair Food.

Bartram’s Garden bartramsgarden.org 54th Street and Lindbergh Boulevard

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

Common Market Philadelphia commonmarketphila.org, 215.275.3435

A nonprofit wholesale local food distributor,

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Greener Partners greenerpartners.org 3215 Stump Hall Rd., Collegeville, 610.584.6580

Greener Partners believes local food is the best kind—where those who eat it feel connection to the soil it’s grown in and the people who cultivate it. In imagining a better food system, Greener Partners operates community Farm Hubs as resources for local produce and producers for education. Their farmers grow vegetables, herbs and fruit for their year-round market in Collegeville, Pick Your Own, CSA members and to sell at area farmers markets.

Heirloom Table HeirloomTable.com, Bryn Mawr, 610.585.7688

Heirloom Table is an online boutique dedicated to the Slow Food Ark of Taste. They have delicious, artisanal, eco-friendly foods made from fruits and vegetables native to the U.S.—like organic California olive oil and Georgia tupelo honey! Low shipping costs and money back guarantee.

Philadelphia Brewing Co. is able to provide you with the freshest beer in town. They offer brewery tours every Saturday (12 – 3 p.m.) where you can learn how their commitment to sustainability and community make them stand out from the rest.

Philadelphia Distilling philadelphiadistilling.com 12285 McNulty Rd., 215.671.0346

Philadelphia Distilling is the first craft distiller in Pennsylvania since before Prohibition. It distills, bottles and markets premium small batch spirits that are all made in Philadelphia. The distiller has recieved numerous awards and accolades for its high quality spirits.

Rolling Barrel Events rollingbarrel.com Bridgeport, 610.292.0880

A full-service event planning and management firm that creates uniquely branded experiences focusing on regional food and drink. Rolling Barrel plans everything from intimate tutored tastings to large scale celebrations such as BBQ at the Ballpark and The Philadelphia Zoo’s Summer Ale Festival.

fair foo d staff p icks … ► ►What is your local food secret? The mini pastured eggs from

Meadow Run Farm’s Barred Rock pullets—tough shells, small dark rich yolks.

Good things do come in tiny packages. —Craig Melillo, Farmstand Staff

Zea May’s

24

Common Market is your trusted source for delivering the region’s bounty to hospitals, public and private schools, universities, restaurants, groceries and communities.

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Lancaster Farm Fresh Coop (LFFC)

Social Impact Studio

orders@lancasterfarmfresh.com, 717.656.3533

socialimpactstudios.com 525 S. Fourth St, Studio 589, 215.922.7303

A nonprofit organic farmers’ cooperative in the heart of Lancaster County. LFFC can deliver fresh, handpicked organic produce directly to your business twice a week. Their small farms supply grass-fed meats. LFFC also carries locally milled flour, local honey, rich nutrient-dense eggs from pastured chickens, maple syrup (Northern Pennsylvania), a wide array of dairy products including artisanal cheeses, and gluten-free baked goods. Your one-stop shop, local, clean food source.

Local Food Systems, Inc. lfs.ag, info@lfs.ag, 267.603.3663

Local Food Systems, Inc. (LFS) is delivering logistics and financial Software as a Service (SaaS) to support local/organic food economies. The systems will support food hubs and other midlevel participants in the local value chain, and bridge them to legacy systems of large buyers such as institutions and food services. LFS SaaS enables aggregated sales of local/organic food to the much larger industrial food economy.

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

By keeping it local, Philadelphia’s one and only

Since 1996, Social Impact Studios has combined artistry and activism to call attention to important social issues. By collaborating with others who serve the public good, they build creative awareness efforts that get noticed and achieve idealistic goals. From concept to creation, Social Impact designs action plans, visuals, messaging and moving grassroots experiences that do just that!

Sustainable Fare sustainablefare.com P.O. Box 543, Island Heights, NJ, 609.620.6143

Founded in 2007 as an independently operated, environmentally responsible food service and consulting company, Sustainable Fare focuses on integrated sustainable food systems designed for food service institutions. They emphasize locally grown foods and seasonal menus, prepared with fresh, unprocessed ingredients.

The FruitGuys fruitguys.com/philadelphia, info@fruitguys.com 877.FRUIT.ME (877.378.4863)

The FruitGuys Regional TakeHome case is a weekly mix of fruits and vegetables sourced from farms within 200 miles of Philadelphia and

Join Fair Food delivered to your office or home. The FruitGuys will deliver farm-fresh organic (or conventional) fruit as snacks to offices. They run a Farm Steward Program and donate hundreds of thousands of pounds of produce to charities. They also actively support projects that have a positive impact on the environment and add long-term social and economic value to farms and the farming community.

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

Since 1996, Victory Brewing has been creating award-winning beers in Downingtown. Victory’s local roots run deep—founders Bill and Ron are childhood friends who met on a Montgomery County school bus in 1973. Now serving fans of full-flavored beers in 30 states, Victory remains deeply committed to watershed conservation and community stewardship.

Wash Cycle Laundry washcyclelaundry.com 888.611.WASH, Twitter @thewashcyclist

Wash Cycle is Philadelphia’s green and sustainable linen rental and laundry service. Deliveries occur on carbon-free, trailer-equipped bicycles that can haul more than 200 pounds of laundry and linen per route. Laundry is processed using environmentally friendly detergents and energy-saving equipment. Let them take your laundry for a spin!

Zone 7, Farm-Fresh Distribution freshfromzone7.com, freshfromzone7@gmail.com 540 Route 31, Ringoes, NJ, 609.443.1772

Mikey Azzara and team deliver! Farm-Fresh Distribution, connecting organic and sustainable farms in New Jersey and Eastern Pennsylvania to restaurants and grocers 52 weeks a year. Zone 7 offers seasonal fruit, berries, vegetables, mushrooms, eggs, honey, cheese, grain products and more. Dinners on the farm, June through September.

and help lead a healthier, more sustainable local food system. Memberships are available for restaurants, retailers, caterers, cafés, food artisans and producers, institutions, management companies and businesses who consider themselves Fair Food advocates. Fair Food is developing an individual membership as well. Specific criteria for membership vary, although all members receive the same benefits, which include consulting services in sourcing local food for your business, promotional opportunities, discounted rates and exclusive entrance to Fair Food events and more.

→ For more information on Fair Food membership, including criteria and benefits for your specific business or institution, visit fairfoodphilly.org/business-membership.

Betsy Spivak Insurance Services Individual & Small Group Health Insurance Life Insurance • Disability Income Insurance • Voluntary Benefits Specializing in the Locally Owned Business, Individuals, Families & the Self-Employed Email: Betsy@BetsySpivakInsurance.com Direct: 267-318-7081

Buck Run farm 3575 Doe Run Church Road East Fallowfield • 610.486.0789

To learn about custom beef orders, our special Dr. Elkins’ Angusburger, and where you can purchase Buck Run Beef, visit our website: www.buckrunfarm.com

Farm Fromage

Small Farm. Big Vision.

A sustainably managed grassfed beef and flower farm in the Poconos.

Hand Crafted Cheese from the Farm

•••••••••••••••••••••••••••••

• •

•••••••••••••••••••••••••••••

• farm stand • florist

Howard M. Field

•••••••••••••••••••••••••••••

www.farmfromage.com howard@farmfromage.com • 717-314-1373

• special events • guest cottage •••••••••••••••••••••••••••••

Honesdale, PA | 570-647-9476 | foxhillfarmexperience.com

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Local Food guide | Philadelphia 2012-13

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

Down to Earth Harvest

Henry Got Crops

downtoearthharvest.com, downtoearth.csa@gmail.com 912 S. Union St., Kennett Square

henrygotcrops.blogspot.com, weaversway.coop, henrygotcrops@weaversway.coop 7100 Henry Ave., 215.843.2350 ext. 325

Down to Earth Harvest is a small farm in Kennett Square, Pa. that strives to offer customers a product that is first in quality, value and flavor, using organic and sustainable methods. Their CSA is available for 20 weeks or an extended 26 weeks in a full or half share. Pickup is available at the farm, and the Bala Cynwyd and Rittenhouse Square Farmers Markets.

Farm to Families scfchildren.org/community-programs

Each week Farm to Families supplies North Philadelphia families with boxes of produce from local farmers for only $10 or $15. Boxes are brimming with fresh fruits and vegetables, often valued at double the price. Additional fresh items, including eggs, meat and seafood, are offered at affordable prices. Cash, credit, SNAP benefits and FMNP coupons are all accepted for payment. Multiple pick-up locations. greensgrow.org, csa@greensgrow.org 2501 E. Cumberland St., 215.380.4355

Greensgrow Farm is a nationally-known leader in urban farming devoted to encouraging social entrepreneurship through the reuse of abandoned land. The farm’s 25-week CSA brings shareholders the best the region has to offer, including Greensgrow’s own produce, as well as eggs, butter, cheese, yogurt and vegan options, like seitan and tofu, from local purveyors. Full shares (weekly pickup) and half shares (every other week) are offered. Pickup is at the Kensington farm and mobile markets in West Philly and Camden, N.J.

Hazon CSA • 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

Associated with Hazon’s network of Jewish CSA communities, the CSA program is open to all.

During the growing season, members are invited to pickup fresh, organic produce weekly at Congregation Kol Ami. The CSA also offers opportunities to explore contemporary food issues from a Jewish perspective, and is presently the largest faith-based CSA program in the country.

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Herrcastle Farm herrcastlefarm.com, herrcastlefarm@comcast.net 198-A Douts Hill Rd., Holtwood, 717.284.3203

Herrcastle Farm is a family business located in southern Lancaster County. Originally a hog enterprise, the farm has since transitioned from

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

Lancaster Farm Fresh Cooperative is a nonprofit organic famers’ cooperative of 75 growers in Lancaster County. Their 25-week, May through October CSA offers weekly full or half vegetable shares. Typical vegetable shares include broccoli, potatoes, dinosaur kale, cucumbers, tomatoes, eggplant, watermelon, cantaloupe, squash, lettuce, garlic and more. Optional fruit and flower shares are also available. There are more than 70 pickup locations including, Center City, North Philadelphia and University City.

Landisdale Farm landisdalefarm.com, landisdalefarm@gmail.com 838 Ono Rd., Jonestown, 215.865.6220

Landisdale Farm is a family-owned, certified organic farm in Lebanon County focused on growing organic produce in well-nourished soil. Their June to October CSA provides produce and some local fruit in full and medium share options.

Several pickup locations are offered throughout Philadelphia.

Get Your

Greensgrow Farm

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Henry Got Crops is a collaboration among Weavers Way Co-op, Weavers Way Community Programs and W.B. Saul High School of Agricultural Sciences. One of the first high school-based CSAs in the country, the program offers students and teachers the chance to participate in small-scale, organic vegetable growing. The CSA offers large and small shares, as well as opportunities to sponsor a share for a low-income family, split a share with a fellow member, and receive a discount in exchange for farm work.

livestock to fruit and vegetables. The farm uses natural, organic and conventional farming techniques. The CSA program, started in 2000, runs from June until October and includes a weekly share of vegetables, fruits, herbs, apple cider and sauerkraut.

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Share A quick guide to choosing a CSA What is a CSA? A Community Supported Agriculture program, or CSA, is an arrangement where consumers can buy directly from a nearby farm. Consumers pay in advance for a season-long subscription, picking up “shares” usually on a weekly or bi-weekly basis. The up-front financial support helps farm operations at a key time.

more importantly, are you ready to cook new foods?

CSAs are also often available in half or full share sizes.

How many people will the CSA feed—just a couple or a whole family? Bi-weekly shares are great for smaller households, while a full share can feed a family.

Do I pick up my CSA from the farm?

Typically, farms pick a distribution spot convenient to their subscribers from which the CSA can be picked up.

There are CSAs in Philadelphia, as well as out in the suburbs, and many farms deliver to both. However, if you’re interested in visiting the farm, many farmers are open to having visitors and even volunteers.

Which CSA is right for me?

When choosing a CSA, there are some important questions to consider. Are you willing to try new foods? And,

Are there different kinds of CSAs? Yes, there are a variety of CSA programs available in the Philadelphia area—organic and non-organic. The most common is a vegetable CSA, but there are also fruit, egg, cheese, yogurt, meat and flower programs. Lancaster Farm Fresh Cooperative now offers a medicinal products CSA. Shares vary in size and price, although all feature fresh, in-season foods. While there are winter shares (particularly for cheese, meat and yogurt), most programs are for the May-through-October growing season.

Neighborhood Foods CSA westphillyfood.com, beets@westphillyfood.com

Neighborhood Foods CSA is a joint venture between The Enterprise Center Community Development Corporation and Urban Tree Connection that focuses on the importance of fresh food access and employment of local youth in west Philadelphia neighborhoods. Interested customers purchase a share and in return receive a bountiful box of seasonal produce once a week throughout the growing season.

Local to improve community wealth Global to improve community health

Pennypack Farm and Education Center pennypackfarm.org, info@pennypackfarm.org 685 Mann Road, Horsham, 215.646.3943

Quality produce is always in season

Pennypack Farm and Education Center is a nonprofit educational organization devoted to promoting sustainable agriculture through farming, education and community events. Their 24-week CSA is available in half or full shares and features a variety of organic vegetables and fruit. Pickup is offered weekly at the farm for the May to midNovember season. There is also a monthly winter option with a smaller number of shares offered.

Pennypack is at the Clark Park Farmers Market and offers a few shares for qualified low-income customers.

Find us at the Philadelphia Wholesale Produce Market 6700 Essington Ave, Philadelphia PA 19153 • or visit us online at

www.johnvenaproduce.com

Red Earth Farm redearthfarm.org, redearthfarm@enter.net 1025 Red Dale Road, Orwigsburg, 570.943.3460

Red Earth Farm is a family-owned, 13-acre farm.

Members of the 23-week CSA select produce each week from the farm’s website, choosing either 10 items for a full share, or six for a half share. Eggs, cheese, yogurt, honey and grass-fed meats are also available for purchase. Pickup locations are located throughout Philadelphia, including Center City, Northeast Philadelphia and South Philadelphia. rootmassfarm.com, Landon@rootmassfarm.com and Lindsey@rootmassfarm.com 344A Old State Rd., Oley, 484.706.9039

Root Mass Farm grows a wide range of produce sold at Philadelphia farmers markets. Their unique Garden Stake CSA does not have preset boxes or pick-up dates. Like a CSA, stakeholders pay at the beginning of the season, but instead shop at Root Mass farmers markets and deduct from their account throughout the season. Stakeholders also get a produce bonus tied to the size of the original contribution.

kylebornphotograpy.com

Root Mass Farm

Wimer’s Organics wimersorganics.com, budwimer@gmail.com 258 Spring Grove Rd., East Earl, 717.445.4347

Wimer’s Organics offers a CSA supplied by two farms in Lancaster County that have been growing certified organic vegetables for almost 30 years.

There are summer and fall shares with pickup spots in Philadelphia from Chestnut Hill to South Philly, as well as Montgomery, Chester, Lancaster, and Berks counties. Wimer’s is also at the Bryn Mawr Farmers Market.

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Local Food guide | Philadelphia 2012-13

Farmers Markets

Gorgas Park Farmers Market

Rittenhouse Farmers Market

Fri., 2 – 6 p.m.

Ridge Avenue at Acorn Street

Farmers markets showcase food grown on local, sustainable family farms, sold by the farmers themselves. Whether you’re looking for seasonal vegetables, complex local cheeses, pastured eggs or grass-fed meat, Philly’s farmers markets are there to enliven your meals. For more information on area markets, visit farmtocity.org and foodtrustmarkets.org.

Haverford

Tues., 10 a.m. – 1 p.m., Sat. 10 a.m. – 2 p.m.

Walnut Street, west of 18th Street

29th and Wharton Streets

Hunting Park

Dickinson Square Farmers Market

Tues., 2 – 6 p.m.

Sun., 10 a.m. – 2 p.m.

Southeast corner of Dickinson Square, on Moyamensing near Morris Street

33rd & Diamond Streets Tues., 2 – 6 p.m.

52nd & Haverford Streets

East Falls Farmers Market

Wed. and Fri., 1 – 5 p.m.

Wed., 2 – 6 p.m.

Bala Cynwyd Farmers Market

Fairmount

Thurs., 2:30 – 6:30 p.m.

GSB building parking lot, Belmont Avenue near St. Asaph’s Road

Thurs., 3 – 7 p.m.

22nd Street and Fairmount Avenue

Broad & Snyder Streets Tues. 2 p.m. – 6 p.m.

Sat., 9 a.m. – 2 p.m.

23rd and Pine Streets

Broad & South Streets

Fountain Farmers Market

Wed., 2 – 7 p.m.

Wed., 3 – 7 p.m.

East Passyunk Ave, at 11th and Tasker Streets

Bryn Mawr Farmers Market

Fitler Square

Cecil B. Moore Farmers Market

Frankford Transportation Center

Thurs., 2 – 6 p.m.

Cecil B. Moore Avenue between Broad and 13th Streets at Park Walk

Tues., 2 – 6 p.m.

Bridge Street and Frankford Avenue

Clark Park

Fri., 2 – 6 p.m.

Germantown Avenue and Walnut Lane

Thurs. 3 – 7 p.m.

Frankford Avenue & E. Berks Street

Germantown

Girard & 27th Farm Stand Sat., 10 a.m. – 1 p.m.

Northwest corner 27th Street and Girard Avenue

Wed., 2 – 6 p.m.

Chew Avenue and Johnson Street

Chestnut Hill Growers Market Sat., 9:30 a.m. – 1:30 p.m.

Winston Road between Germantown Avenue and Mermaid Lane

2012–13 LOCAL FOOD GUIDE

Jefferson Farmers Market Thurs., 11 a.m. – 3:30 p.m.

Chestnut Street east of 10th Street

Mt. Airy Farmers Market Thurs., 3 – 7 p.m.

Carpenter Lane near Greene Street

Sat., 10 a.m. – 2 p.m.

Diamond and Hancock Streets

Oakmont Farmers Market

Wed., 3 – 7 p.m.

25th and Spruce Streets

SEPTA Farm Stand Every other Wednesday, 11 a.m. – 1:30 p.m.

1234 Market St., Concourse Level

South & Passyunk Farmers Market Tues., 2:30 – 7 p.m.

Passyunk Avenue, off South Street just east of Fifth Street

Suburban Station Farmers Market Thurs., 12 – 6:30 p.m.

16th Street Concourse between Market Street and JFK Boulevard

Swarthmore Farmers Market Sat., 9:30 a.m. – 1:30 p.m.

In municipal building parking lot, across from the Swarthmore Co-op

The Porch Farmers Market Wed., 11 a.m. – 2 p.m.

The Porch, between the south side of 30th Street Station and Market Street

Olney Transportation Center

University Square Farmers Market

Tues., 2 – 6 p.m. (opens in July) Broad Street and Olney Avenue

Wed., 10 a.m. – 3 p.m.

36th Street and Walnut Street

Overbrook

West Oak Lane

Sat., 9 a.m. – 1 p.m.

Overbrook Presbyterian Church, Lancaster and City Avenues

Tues., 2 – 6 p.m.

Ogontz and 72nd Avenues

Oxford Circle

Tues. and Fri., 3 – 6 p.m.

4610 Market St., adjacent to SEPTA 46th Street El Station

Thurs., 2 – 6 p.m.

Oxford Circle Mennonite Church, 900 E. Howell St.

Walnut Hill Farm Stand

Point Breeze Farmers Market

Weavers Way Farmers Market

Tues., 2 – 6 p.m.

22nd and Tasker Streets

Sat., 3 – 7 p.m.

Carpenter Lane at Greene Street

fair foo d staff p icks … best of all—accessible. Sampling local craft brews and pub grub at Kraftwork; creating the perfect combination of tapas at Amada; hopping in line for late-night food truck nibbles...makes a girl proud to be a Philadelphian.

Sun., 10 a.m. – 2 p.m.

High School Park, High School Road and Montgomery Avenue, Elkins Park

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IBC Farmers Market

Schuylkill River Park

► ►What is your local food secret? Philly’s food scene is inclusive, eclectic, and—

CreekSide Co-op Farmers Market

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Sat., 10 a.m. – 2 p.m.

West Hunting Park Avenue and Old York Road

Wed., 3 – 7 p.m.

Oakmont Municipal Parking Lot, 2419 Darby Rd., Havertown

Frankford and Berks

Cliveden Park

Sun., 10 a.m. – 2 p.m.

Second and Lombard Streets

Norris Square Park

Sat., 9 a.m. – 1 p.m.

Municipal Lot 7 on Lancaster Avenue (in front of the Bryn Mawr train station)

Thurs., 3 – 7 p.m., Sat., 10 a.m. – 2 p.m.

43rd Street and Baltimore Avenue

Headhouse Farmers Market

Thurs., 11 a.m. – 2 p.m.

1901 Market St., in the courtyard

Sat., 10 a.m. – 2 p.m.

Under the Route 1 overpass, between Kelly Drive and Ridge Avenue

58th & Chester Streets

Wed. and Fri., 1 – 5 p.m.

52nd Street and Haverford Avenue

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— Peggy Paul, Farmstand Staff

fairfoodphilly.org

Lindenhof BC:Business Cards

PURE FOODS

11:55 AM

Page 1

DELICIOUS, ALL-NATURAL, HEALTHY MEATS & EGGS

since 1978

HELEN’S

1/6/12

Lindenhof Farm, LLC

Local producers of vegan dips, salads and sandwiches, including Michele’s Original Tofu Tahini.

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

301 Ryers Ave., Cheltenham • helenspurefoods.com • 215-379-6433

kov

creamy non-dairy frozen dessert

kosher

•

organic

•

www.kovfoods.com

vegan

610-649-3601 Fresh Local Produce • No Synthetic Chemicals • “We Grow What We Sell”

Order online Twenty pickup locations around Philadelphia area

CSA Shares Still Available!

June through November 1025 Red Dale Road • Orwigsburg, PA • www.redearthfarm.org

e finest sustainably raised fruits and specialty vegetables available at Headhouse Farmers Market (Sundays

fine food

•

catering

•

10-2) and at like-minded stores and restaurants throughout the city.

take out

FROM OUR FARM TO YOUR HOME

302 Levering Mill Rd. Bala Cynwyd, PA 19004 Tel (610) 664-2252 Fax (610) 617-8687 www.coopermarket.com

717.677.7186

R

www.threespringsfruitfarm.com

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Local Food guide | Philadelphia 2012-13

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

Artisan Food produced with nonindustrial methods in which tastes and processes, such as fermentation, are allowed to develop slowly and naturally, rather than modified for mass-production.

Artisan producers understand and respect the raw materials they work with; they know where the materials come from and what is particularly good about them.

They have mastered the craft of their production and have a historical, experiential, intuitive and scientific understanding of what makes the process successful.

Biodiversity The genetic diversity or variety of plants and/or animals in an ecosystem. Regarding food and agriculture, biodiversity refers to the amount of genetic diversity within a particular farm or agricultural region. Greater biodiversity within an agricultural area generally leads to healthier soil and improved resilience to diseases and pests.

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

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

Cultured/Fermented Foods that have been broken down into simpler forms by 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.

Buying Club Local food purchasing group that shares the costs and distribution of food among members. May operate on a subscription or pay-as-you-go basis.

Fair Trade Business practices that improve trade terms for farmers and artisans by increasing their access to markets and ensuring they are justly compensated for their products and labor.

Certified Organic To be labeled organic in the U.S., all fresh or processed foods must be produced according to the national organic standards and certified by an inspection agency accredited by the USDA. Organic farmers must use only approved materials that will not harm humans, animals or soil life.

Food Hub A for-profit or nonprofit business or organization that actively manages the aggregation, distribution and marketing of source-identified food products primarily from local and regional producers for the purpose of strengthening producer capacity and access to wholesale, retail, and institutional markets.

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

Chemical Free Farms that don’t use any chemical pesticides, fungicides and other similar agents. Chemical-free farms may or may not have USDA organic certification.

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applies specifically to ruminant animals, such as cows, that evolved to eat grass.

Heirloom Varieties Plants grown from seeds saved through several generations that have not been artificially genetically modified. Growing heirloom varieties is important to the preservation of genetic diversity in the food supply.

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

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

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

Integrated Pest Management (IPM) A low-input approach to managing crops, ornamentals and orchards.

IPM methods include: using predatory insects to kill planteating pests, employing mechanical pest traps and using chemicals when necessary to avoid losing a crop. Many sustainable farms rely upon IPM instead of heavy pesticide use.

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

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

Grass-Fed Animals that have been raised entirely on grass and are fed little to no grain. This term

Pasture-Raised/Pastured Animals that have never been confined to a feedlot or feeding

fairfoodphilly.org

floor, and have had continuous and unconfined access to pasture throughout their lives.

Raw Milk Milk that has not been pasteurized or homogenized.

Many believe raw milk contains more beneficial bacteria and enzymes, protein and other nutrients, yet others believe that raw milk carries an increased chance of exposure to harmful microorganisms. The Pennsylvania Department of Agriculture issues raw milk permits, and regulates the operation and sanitation of raw milk bottling facilities in the commonwealth. Twenty-eight states in the U.S. currently allow the sale of raw milk.

Seasonality of Food The time/s of year when a given food is at its peak, either in terms of harvest or flavor. Seasonal foods are typically the freshest, most flavorful and least expensive on the market.

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 organic, IPM, chemical-free and responsible conventional.

Transitional to Organic USDA Organic Certification, on average, 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 define their farming practices as “transitional”.

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

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

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

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The Bicycle Coalition celebrates 40 years of leading Philadelphia’s bike movement by shaun brady

In 1972, there were no bike lanes in Philadelphia.

There was no way to cross the Benjamin Franklin Bridge on a bicycle, and SEPTA had banned bikes from all their buses, trains and trolleys. Even the few trails that existed weren’t connected. But while the climate was bleak for cyclists, it was also ripe for change.

“There was the energy crisis, there was a lot of environmental concern that had started in the sixties. A lot of people were looking at alternatives involving everything from solar energy to conservation,” remembers Bob Thomas, an early president of the Bicycle Coalition of Greater Philadelphia. “Obviously, bicycling fit into that because it’s something effective for a very minimum amount of investment. You could spend 18

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15 or 20 thousand dollars on a solar [energy] system, or you could spend $25 and get an old three-speed bike.”

Thomas, who had been commuting by bike since junior high, saw the city’s obstacles to the sustainable practice as an indignity. He began meeting with other Philadelphia-area bicyclists at J. Mulligan’s Restaurant and Bar in 30th Street Station. The informal gathering grew into what

is today the Bicycle Coalition of Greater Philadelphia, an organization former board president Dennis Winters calls “the voice for bicyclists” in the Philadelphia region. The Coalition’s goals, which have stayed the same for 40 years, are to lobby for changes in the city’s infrastructure and, perhaps more importantly, the public’s attitude toward bicycling.

Alex Doty, who has been executive director for eight of his 10 years with the Coalition, describes this year’s 40th anniversary as “a testament to tenacity. I think it shows that this is an enduring issue and an enduring passion for many people.

We’ve gone from having to make a lot of noise to get a seat at the table to being viewed less as agitators than as partners who are working toward an important civic goal.”

S ign s o f Success Thomas explains that the Coalition’s approach has been two-fold: “One was to work for changes on a big scale, but the other side was educating people on how to bicycle.” Both are still guiding principles for the Coalition, and improvements on either front often necessitate increased vigilance on the other, explains Doty.

Though the struggle for acceptance on Philadelphia’s roads is an ongoing one, the Coalition can point to several successes over the course of its four decades. The city now boasts more than 400 miles of bike lanes and dedicated paths where cyclists can travel from Center City to Valley Forge with few gaps (which are decreasing over time). Bikes are now welcome on SEPTA, and the Benjamin Franklin Bridge is not only open to bike traffic, but will soon replace the

Today, Philadelphia has the highest bike commuter rate among the 10 largest cities in the U.S.

three-story stair tower on its New Jersey side with a pedestrian and bike ramp.

But perhaps the Coalition’s greatest success is the growth in bicycle commuting. In their 2011 Mode Shift report, the Coalition reported a 151 percent increase in bicycle commuting from 2000 to 2009. Today, Philadelphia has the highest bike commuter rate among the 10 largest cities in the U.S. And more bicyclists means safer city riding.

“We know that for every time we double the number of bicyclists on the street we reduce crash risk for each individual by a third,” says Doty. “So, more bicyclists on the street equals more safe bicycling. We don’t actually have to do

anything else—the people on their bikes can be total idiots with the way that they’re riding—but just by having more of them, we’re all safer.”

The City of Philadelphia has recognized this growing bike trend as well. They’ve created buffered bike lanes (a separation zone between bike and car traffic) on Spruce and Pine Streets, and painted sharrows (bike/arrow indicators on streets too narrow for bike lanes) on major bicycle routes throughout the city. “Trying to carve out space for bicyclists is tough in a street j uly 20 12

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grid that’s really narrow, where space is at a premium,” Doty admits. “But we’re seeing progress and success. These things indicate to cars, and to bikes, that bikes belong here, and they’re also a directional system for bikes, to say that you’re part a network.”

The city hasn’t always been so welcoming to bicycles. In 1990, the former neighborhoodoriented Walnut Street Bridge was reopened as a four-lane arterial highway with no bike lane.

At the ribbon cutting that October, the Coali-

tion staged a die-in where individuals sprawled across the bridge, asking for their rights as cyclists to be considered.

While the response wasn’t immediate, the bridge did eventually get a bike lane.

“I think you’re starting to see a culture shift towards cars accepting bikes on the road,” says Doty. “But for a long time we were ignored and didn’t have any provision for our space on the road, so the attitude can be, ‘Why would you follow the rules of the road if those rules never took you into consideration?’ Today we have good facilities for bikes and we’re starting to see people follow the rules more. It’s a culture shift.

On a good day it feels like we’re making good progress, on a bad day it’s frustrating to see people acting like jerks.”

A Ne w Ne t wor k The construction of the Schuylkill River Trail, an objective whose beginnings date back nearly to the Coalition’s own, has been a major achievement for the organization and its partners. More recently, the Coalition announced, in association with the City of Philadelphia, the William Penn Foundation and a group of trail partners, “The Circuit,” a new name for the city’s regional trail network. The naming coincides with an ongoing push to fill in the area’s trail gaps.

“The long-term vision is to connect The Circuit into a world-class regional trail network,” says Doty.

“If you step out your door, wherever you live in greater Philadelphia, you’ll know that you can point your bike toward the east, west, north, or south and you’ll be able to ride all day on trail just a few minutes’ ride from your house.”

Doty knows the effort may take decades to realize, but cyclists can trace the route’s progress on the interactive website, ConnectTheCircuit.org. Although online, the map is the latest manifestation of something the Bicycle Coalition has done from its earliest days. One of its first projects was a map showing the best bike routes for Top: In 1990, the getting places.

Bicycle Coalition staged a die-in at “It didn’t mean the ribbon cutting that all the of the Walnut Street routes that were Bridge to protest the absence of a bike identified were lane. Bottom: Mayor excellent,” says Nutter inaugurates Thomas, “but the new bike lanes for Spruce and Pine they were the Streets. best of a bad lot.”

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Today we have good facilities for bikes and we’re starting to see people follow the rules more. It’s a culture shift.

—alex doty

A Ci t y for Bicyclists For the future, in addition to expanding The Circuit, Doty points to the city’s first Pedestrian and Bicycle Plan, unveiled in 2010. “We’re excited to be partnering with the city to see that plan brought to fruition,” he says. “A priority for us in the foreseeable future is that we want to see the diversity of bike riders continue to grow and for bicycling to represent our population in Philadelphia.” Currently, women are one-third of riders, and African-Americans and Latinos are biking at rates lower than the rest of Philadelphia’s population. While bicycling is no longer exclusively the domain of 25-to-50-year-old white men, says Doty, the Coalition wants to see minority ridership increase further.

Like a proud parent, Thomas beams that he’s watched the Bicycle Coalition “grow from an allvolunteer organization to a really sophisticated outfit, providing an incredible amount of very effective public services and advocacy.” Citing the ongoing effort to change people’s and institutions’ attitudes towards bicycling, he cites an unnamed arts institution opening on the Avenue of the Arts a few years back, with no bike parking in its design.

“I called and talked to the president and CEO and they said, ‘We’re a world-class institution and bike parking would detract from the appearance of our beautiful building.’ So I sent them pictures of the Concertgebouw concert hall in Amsterdam and the Paris Opera with their highquality, beautifully-designed bike parking. That kind of thinking is changing because the Bicycle Coalition has really shown people this is not just some kind of lunatic fringe on the outside. A lot of improvements are necessary, but success breeds success and the Coalition has played a big role in that.”

For more information on the Bicycle Coalition and their work, visit bicyclecoalition.org

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As Philadelphia becomes a more bike-friendly city, the need for local bike shops grows. Lucky for Philadelphians, there are already some great resources available in neighborhoods throughout the city. Whether you’re a newbie, racing veteran or simply a daily bike commuter, your every cycling need can be satisfied. Check out some of the places below for new, used and even vintage bikes, as well as parts, accessories and where to get that necessary tune-up.

Bicycle Revolutions 756 S. 4th St. 215.629.2453

Frankinstien Bike Worx 1529 Spruce St. 215.893.0415

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Bustleton Bikes 9261 Roosevelt Blvd.

215.671.1910

Human Zoom Bikes & Boards 4159 Main St. 215.487.7433

cyclefitonline.com

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Community Bikes and Boards 712 S. 4th St. 267.861.0544 ‎ communitybikesandboards.com

Cycle Sport 2327 Brown St. 215.765.9100

Jay’s Pedal Power Bikes 512 E. Girard Ave. 215.425.5111 jayspedalpower.com

Kater Street Bicycle 609 S. 16th St. 215.545.1711 facebook.com/ katerstreetbikes

Kayuh Bicycles 1900 W. Girard Ave. 267.210.8545

Bicycle Therapy 2211 South St. 215.735.7849

Fairmount Bicycles 2015 Fairmount Ave. 267.507.9370

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bicycletherapy.com

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Bicycle Stable 1420 Frankford Ave. 215.634.0633

Breakaway Bikes 1923 Chestnut St. 215.568.6002

Firehouse Bicycles 701 S. 50th St. 215.727.9692

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Philadelphia 4040 Locust St. 215.387.7433 Glenside 408 N. Easton Rd. 215.885.7433 Cherry Hill, NJ 305 E. Rt. 70 865.795.0079

Neighborhood Bike Works

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Simple Cycle 4455 N. 6th St. 267.428.5942

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simplecycle.org

Mike’s Bikes 1901 S. 13th St. 215.334.9100

Swaray’s Bike Shop 612 S. 52nd St. 215.476.0903 swaraysbikeshop.com

Via Bicycle 606 S. 9th St. 215.627.3370 bikeville.com

Volpe Cycles 115 S. 22nd St. 215.564.2100

Performance Bicycle 1300 S. Columbus Blvd., Suite 11 215.336.4500

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Wissahickon Cyclery 7837 Germantown Ave. 215.248.2829

performancebike.com

wiss-cycles.com

Philly Electric Wheels 7102 Germantown Ave. 215.821.9266 phillyew.com

ing Philadelphia youth in underserved neighborhoods through bicycling. Their flagship program, Earn-A-Bike, teaches youth basic bike repair and maintenance skills, safe urban riding practices, and lessons on health and nutrition, South Philadelphia 508 S. 5th St., 215.873.6695

Liberty Bell Bicycle 7741 Frankford Ave. 215.624.7343

University City 3131 Walnut St. 215.222.2020 Northern Liberties 712 N. 2nd St. 215.592.1234

keswickcycle.com

Barrs Bikes & Boards 5548 Ridge Ave. 267.297.3266

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Take a ride back in time and pay homage to classic Hollywood stars on two (and sometimes three!) wheels. Steven Rea, film critic for the Philadelphia Inquirer and professor at Drexel University, initially took his love for cinema and cycling to the internet in November 2010 with the Tumblr “Rides a Bike.”

After developing a cult-like following, Rea has brought this fascinating collection to print, providing a great glimpse into the bike culture of Hollywood’s finest. Boasting high quality, mostly black and white photos, as well as a bikes and stars index, Hollywood Rides a Bike is a timeless treasure to add to your collection. —Liz Pacheco

trophybikes.com

Keswick Cycles

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North Philadelphia 1424-26 W. Susquehanna Ave., 215.717.3305

Cycling with the Stars

by Steven Rea Angel City Press, 160 pp., $20, February 2012

Trophy Bikes

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Elite Bicycles 2124 South St. 215.732.8973

40th Street Headquarters 3916 Locust Walk, 215.3860316

Hollywood Rides a Bike

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Cadence Performance Cycling 4323 Main St. 215.508.4300

Founded in 1996 as a program of the Bicycle Coalition, Neighborhood Bike Works is now the leading nonprofit educational organization for empower-

book review

all while refurbishing a bike they get to keep. Along with their extensive youth programs, Bike Works leads community service projects, an annual Bike Part Art Show, and supports the Bike Church, an Adult Bike Repair Co-op. For more information, visit neighborhoodbikeworks.org

Haddington 230 N. Salford St., 215.476.1817

Norristown Fire Chiefs Memorial Bandshell, Elmwood Park, Norristown, 215.386.0316

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Bike for a cause, not just because

Don’t throw it all away!

The average person throws away 1600 pounds of garbage each year.

The average Bennett Compost customer throws away less than half that.

Our weekly pick-up of food scraps and other compostable material helps you reduce your impact. Simply place our bucket outside your home or apartment, and we’ll take care of the rest.

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urban naturalist

by bernard brown

Fancy Feast Y

Coyotes eat cats, which is good news for songbirds by bernard brown

ou won’t hear urban coyotes howling. They’re nocturnal and as quiet as, well, cats. But coyotes are filling the vacancy we created at the top of the food chain when we wiped out grey wolves and cougars in eastern North America. By now, hundreds of the wily canids thrive in Chicago and breed in Washington, D.C.; in 2006, a coyote was trapped in Manhattan’s Central Park. You might picture canyons and road runners when you think of coyotes, but according to the Pennsylvania State Game Commission, they have been spreading across the commonwealth. Gary Stolz, manager of the John Heinz National Wildlife Refuge, has even spotted them next door at the airport.

So, what do coyotes have to do with birds and cats? Coyotes are unsentimental about cats; they simply eat them. Cat owners know this, and will tend to keep their pets indoors when coyotes are in town. But for birds, these house cats aren’t prey, or even cute pets—they’re savage “subsidized” predators. The good news is that a thriving coyote population means a smaller cat

“meso”—predators are “released” and become more abundant. More mesopredators can mean less of what they eat, such as songbirds. This might seem pretty straightforward with native mesopredators like foxes, but it gets a little more complicated with cats.

Wild predator populations are inextricably bound to prey populations—no lemmings, no snow owls. Cats, however, are fed (subsidized) by humans—even feral cats find food left out for them. Thus cats can hunt prey species at levels too low to support wild predators, but still not starve. What’s worse, even a well-fed cat will kill for kicks. This is a nightmare for songbirds, and cats have been found to be

So, what do coyotes have to do with birds and cats? Coyotes are unsentimental about cats; they simply eat them. population and, consequently, more songbirds.

It’s all about “mesopredator release.” Predators tend to kill or drive off smaller predators.

Remove the top predators and the mid-level—or 24

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major contributors to the decline and extinction of birds worldwide.

Don’t think your cat is a killer? Studies have found bird remains in the scat of cats whose owners reported that their cats don’t bring birds home. And bells don’t work; birds don’t associate ringing with danger. While Trap-Neuter-Release programs are popular, and have some anecdotal evidence in their favor, more rigorous studies have found them to be ineffective at reducing feral cat populations, which can be more difficult to eliminate.

At Benjamin Rush State Park, just off Roosevelt Boulevard in Philadelphia, a cat lover orchestrated an effort to rehome almost all its nearly 50 homeless cats while vigilantly picking up newly dumped kittens, explains Donna Remick of the Friends of Poquessing Watershed (on the Philadelphia-Bucks County border). In cat removal operations, some feral cats might not find homes and end up euthanized, but the choice to spare them dooms many more wild critters. So, with no “no-kill” option, waiting for the coyotes’ arrival isn’t so bad. bernard brown is an amateur field herper, bureaucrat and founder of the PB&J Campaign (pbjcampaign.org ), a movement focused on the benefits of eating lower on the food chain.

Read about his forays into the natural world at phillyherping.blogspot.com .

shoots

ladders

by char vandermeer

Bottle of Rain Help your plants drink without scorching their leaves by char vandermeer

W

$9.99 is our average price.

Fashionable is our average style.

hen April flaunted a 90-degree day this spring, it was clear the summer was going to be a scorcher. Now that we’ve hit the height of the season, it’s time to get crafty.

Heat can beat even the most conscientious of gardeners. All it takes is consecutive 100-degree days to reduce cucumbers and tomatoes to sad piles of shriveled leaves and cracked fruits. But even though the best way to avoid heat damage is to keep roots cool, and the best way to keep roots cool is to water regularly, watering during the heat of the day—especially delicate, hairyleafed plants like tomatoes and cucumbers— can be problematic. In the heat of the day, those dewy water drops become magnifying glasses that burn tender leaves. And let’s be honest: There aren’t many folks who can dote on their container garden three times a day like midsummer demands.

Instead of throwing your hands up in defeat and berating yourself for being such a neglectful gardener, it’s time to start scoping out your

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neighbors’ recycling bins to snag a bunch of twoliter bottles.

Once armed with enough bottles to service every container (figure one or two bottles per large container), you’re ready to get crafty.

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1 Rinse the bottles well with warm, soapy water, and strip off the plastic labels.

2 Drill two to three small holes into the cap—1/8” holes tend to work well. If you don’t have a drill, place the cap on a hard surface and hammer a hole with a similarly sized nail. Screw the cap back on the bottle.

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3 Using a utility knife, carefully slice off the bottom inch or two of the bottle, leaving a nice, easy-to-fill wide-mouth opening (which doubles as a raincatcher, if we’re lucky enough to see rain in July).

4 Gently dig a hole next to the plant—try not to disturb the roots too much—and bury (cap side down) about a third of the bottle. If you can, angle the bottle’s cap toward the plant roots to ensure optimal moisture delivery.

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5 Secure the bottle by pressing soil firmly around it.

The bottle should provide a nice, steady stream of water that cucurbits and tomatoes love without exposing the foliage to any dangerous overspray. If you can’t comfortably dig a hole in your containers, try investing in a set of watering spikes that screw onto a two-liter bottle—City Planter, in Northern Liberties, usually has them in stock.

And if the extended forecast looks especially brutal, don’t be afraid to relocate your crops to a shady place for a few days. Sure, veggies like full sun, but you’d rather wait until dinnertime to cook them. Besides, it’s one of the few glorious advantages container gardeners have over large-scale farmers and those poor souls who labor over raised beds. char vandermeer tends a container garden on her South Philly roof deck; she chronicles the triumphs and travails at plantsondeck.com

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jun 9

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InLiquid’s Art for the Cash Poor Indulge in your love for art without breaking the bank at InLiquid’s art sale. Enjoy local food trucks, live music and art pieces all priced below $199.

→→ Sat. and Sun., June 9-10, 12-6 p.m.,

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Join the Community Design Collaborative for an evening of bowling, fun, food and prizes. Proceeds support the Collaborative and its volunteer efforts. →→ Sat., June 9, 6-10 p.m., $125, Erie Lanes, 1310 Erie Ave. To register, visit bb2012.eventbrite.com

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The Crane Arts Building, 1400 N. American St. For more information, visit inliquid.org/happenings

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Let’s Talk Tools

Community Design Collaborative’s 16th Annual Bowling Ball

Helen Anne Curry, Chemical Heritage Foundation Fellow, will walk you through the world of amateur plant breeders and illustrate the many sophisticated genetic techniques they employ.

→→ Sat., June 9, 9-11 a.m., $10, Fairmount Park Hor-

→→ Mon., June 11, 6-7 p.m., free, National Mechanics

ticultural Center, N. Horticultural Dr. and Montgomery Ave. To register, visit extension.psu.edu/

Bar and Restaurant, 22 S. Third St. For more information, visit ansp.org/Visit/Events

philadelphia/programs/master-gardener

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Bringing the Garden Inside: Easy Tricks for Arranging Fresh Flowers

Penn State Extension Food for Profit

Learn some great tricks for arranging fresh flowers to look their best and last longer.

This one day workshop will teach you how to start your own commercial food business, including lessons on food safety and management concepts.

→→ Sat., June 9, 12-2 p.m., $40, Greensgrow

→→ Tue., June 12, 9 a.m.-4 p.m., $40, Abington Towne

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Farm, 2501 E. Cumberland St. To register, visit greensgrow.org/events

Exploring Cooperatives: Economic Democracy and 13 Community Development in Pennsylvania and Wisconsin A one-day conference exploring cooperatives and their role in the region. Speakers will include author Gar Alperovitz and Congressman Chaka Fattah. →→ Wed., June 13, 8:30 a.m.-5:30 p.m., free,

Do-It-Yourself Evolution: An Historian’s Guide to Amateur Plant Breeding

Join Master Gardener Loretta DeMarco to learn which gardening tools you need and how to choose the best tools for your garden.

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Center, 1475 Old Rd./Route 611, Abington. To register, visit extension.psu.edu/food-safety/entrepreneurs/food-for-profit-workshops

Drexel University, School of Medicine, New College Building, 245 N. 15 th St. To register, visit drexelcoopsconference.eventbrite.com

jun

Philly Residencies

Learn about artist-in-residence programs in the city with a discussion led

by Amie Potsic, Director of Career Development for the Center for Emerging Visual Artists. The Philly Residencies exhibit will run until July 20 and includes a new installation by Tim Eads from RAIR (Recycled Artists-in-Residence) called the “Taxonomy of Trash.”

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→→ Thurs., June 14, 5-7 p.m., free, The Art Gallery at

City Hall, 1 Penn Square. For more information, visit facebook.com/ArtInCityHall

jun 14

New Questions for an Old Planet: Paul Ehrlich

Join noted Stanford ecologist Paul Ehrlich as he discusses the environmental and social impacts related to the current strain on Earth’s carrying capacity. →→ Thurs., June 14, 6-8:30 p.m., $10 for members/$15

for non-members, Academy of Natural Sciences, 1900 Benjamin Franklin Pkwy. To register, visit paulehrlich.eventbrite.com

jun

MACHO Healthy Lifestyle Fair

This Movement Against Childhood Obesity, or MACHO, Fair will focus on helping families develop proper nutrition and healthy lifestyles.

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→→ Sat., June 16, 9 a.m.-1 p.m., free, Horsham

Athletic Club, 400 Horsham Rd., Horsham.

For more information, visit cvexpos.com

jun

Planning the Fall Vegetable Garden

Learn how to make your garden as fruitful as possible this fall with lessons in direct sowing and transplanting, as well as in protecting plants from the frost.

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jun 16

Festival de Bambulaé Join the Norris Square Neighborhood Project in its garden celebration with Puerto Rican food, bomba dancing and art. →→ Sat., June 16, 4-8 p.m., $10 for

community members/$75 for nonmembers, 2240 Palethorp St. To register, visit bambulae.eventbrite.com

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→→ Sat., June 16, 10 a.m.-12 p.m., $25 for mem-

bers/$30 for non-members, Meadowbrook Farm, 1633 Washington Ln., Meadowbrook. To register, visit penhort.net/eventregistration

Propagation of Roses

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This workshop will give hands-on experience in propagating roses without a greenhouse or special equipment. Students will take home samples of Wyck roses.

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Increase comfort.

$50 for members/$75 for non-members, Wyck, 6026 Germantown Ave. To register, visit wyck.org/programs

Add value to your home.

Philly Stake at Bartram’s Garden

Improve Your Community.

→→ Sat., June 16, 9 a.m.-12 p.m.,

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Save money.

A recurring event celebrating locally sourced food and creative community projects. This time, enjoy a BYOBlanket picnic affair featuring dessert by Little Baby’s Ice Cream and music by the Silver Ages—Philly’s Gentleman’s Glee Club.

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jun

Fairy Gardening Workshop

Learn gardening and decorating techniques to attract “wee fairies” to your garden oasis with miniature plants, including ferns, hostas, mosses and shrubs.

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→→ Sat., June 16, 12-2 p.m., $20 refundable fee,

Greensgrow Farm, 2501 E. Cumberland St. To register, visit greensgrow.org/events

jun

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Grand Opening Celebration of The Dirt Factory

Come tour West Philadelphia’s newest composting facility at its grand opening celebration, complete with complimentary food, drinks and music. →→ Wed., June 20, 4-6 p.m., free, The Dirt Factory,

4308 Market St. For more information, visit universitycity.org/dirt-factory

Garden, 54th St. and Lindbergh Blvd. For more information, visit phillystake.org

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Terrariums Workshop Create a starter terrarium and learn how to maintain your own mini oasis.

→→ Sat., June 30, 12- 2 p.m., $30, Greensgrow

Farm, 2501 E. Cumberland St. To register, visit greensgrow.org/events

jul

United By Blue Cleanup

Enjoy a free pre-cleanup cookout before helping United By Blue pick up trash along the Schuylkill River. Supplies and snacks will be provided.

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→→ Tues., July 3, 5- 7 p.m., free, Bartram’s Garden,

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Hand Rolled Pasta and Light Summer Sauces with Garces Trading Company 23 Chef de Cuisine, Gregg Ciprioni Gregg Ciprioni will show you how to make pasta dough, light summer sauces and plin, a delicate stuffed ravioli. →→ Sat., June 23, 12-2 p.m., $35, Greensgrow Commu-

nity Kitchen at St. Michael’s, 2139 E. Cumberland St. To register, visit greensgrow.org/events

jun

→→ Sun., June 24, 5- 8 p.m., $10-$20, Bartram’s

Manayunk Arts Festival

54th St. and Lindbergh Blvd. For more information, visit unitedbyblue.com/upcoming-cleanups

jul 4

Green Drinks Enjoy an evening of drinks and networking with green-minded people.

→→ Wed., July 4, 6- 9 p.m., free, Earth, Bread + Brew-

ery, 7136 Germantown Ave. For more information, call 215.242.6666

jul

Canning teacher, Grid columnist and cookbook author Marisa McClellan will walk you through the basics of boiling water bath canning.

→→ Sat., June 23, 11 a.m.-7 p.m., Sun., June 24,

→→ Sat., July 7, 2- 4 p.m., $35, Greensgrow Community

11 a.m.-6 p.m., Main Street, Manayunk. For more information, visit manayunk.com

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- Samantha, Homeowner, West Powelton

Over 1,000 homeowners are benefitting from EnergyWorks!

Summer Canning with Food in Jars’ Marisa McClellan: Spiced Peach Jam

Celebrate the region’s largest outdoor arts festival with two days of artists from 23 states. Offerings include jewelry, ceramics, sculpture, photography, paintings, glass and mixed media.

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“I could live with a drafty house if I had to. But I heard about EnergyWorks through a sustainable living magazine I write for called GRID, and I knew it was just too good a deal to pass up. At 0.99% it would practically be a free loan, so I figured I had nothing to lose.

I am very satisfied.”

Kitchen at St. Michael’s, 2139 E. Cumberland St. To register, visit greensgrow.org/events

www.energyworksnow.com 215.609.1052

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Celebrate this year’s

Local Food Guide!

Mingle with collaborators Fair Food & Grid.

Enjoy food and beverages by Philadelphia Brewing Company, Capogiro Gelato Artisans, and more!

Tuesday June 12th Reading Terminal Market at the Fair Food Farmstand

No cha rge fo r admis sion

6:00 p.m. - 7:30 p.m.

Bicycle Repair

FRESH, LOCAL FOOD

Kater Street Bicycle

SEASONAL CUSTOM MENUS SUSTAINABLE EVENTS

609 S. 16th Street 215.545.1711

The Corner Of 16th & Kater

215-435-0331 • info@birchtreecatering.com

the pre-Finished Hardwood specialist since 1985 Environmentally-Friendly Wood Floors, Naturally Buy from a local Philly homeowner and SAVE!

(800) 363-6881 Materials

installation

repairs

Eco-Friendly

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.

Your Link to Greener Living www.myholistichome.com

215 • 421 • 4050

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PLUS Products are provided FREE of charge to clients who retain our cleaning services! Also, we sell our exclusive ecological products direct to you.

Scenic Philadelphia, formerly SCRUB, announces its name change. We are one of 35 Scenic America affiliates and part of a growing national scenic conservation movement. Scenic Philadelphia continues our 20 year tradition of working to protect and improve the public space in Philadelphia.

1315 Walnut Street, Suite 1605 | Philadelphia | 215.731.1775

www.scenicphiladelphia.org • www.scenicamerica.org

Leaf & Feather

Garden Design

wildlife & people friendly gardens for small spaces www.leafandfeathergd.com 610-235-6065 lowery@leafandfeathergd.com

The PresbyTerian ChurCh of ChesTnuT hill

an inclusive community of faith, committed to excellence in worship, music and the arts, education and outreach 8855 Germantown Avenue Philadelphia, PA www.chestnuthillpres.org 215.247.8855

U LT I M O

COFFEE BAR 15th and Mifflin Streets in South Philadelphia Mon-Fri 7-9 • Sat-Sun 8-9 • 215.339.5177 www.ultimocoffee.com

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Life, Unplugged Ancient wisdom for modern times by suzanne levy every week, on Friday night, something close to a miracle happens at our house.

My 12- and 15- year old stepdaughters turn off their cell phones, unplug from Facebook and step away from the TV. My four-year-old daughter even stops whining to play a game on my computer.

The reason? Our humble tradition of a family night—an evening with no distractions or technology. It’s a tradition we’ve followed for four years now, after I realized our hectic weekday evening schedule was becoming a blurred Groundhog Day-like jumble of dinner, homework, TV, computer, texting, Facebook, drives to and from activities, and mercifully, bed.

Even on weekends there never seemed time to just be together. So, drawing on a tradition from my Jewish heritage, I suggested we have a family dinner on a Friday night, like the ones I had with my parents growing up. I wanted to light candles, say blessings over wine and challah, and have a relaxed dinner.

Initially, my partner Steve balked. Steve had grown up Jewish, but is now atheist, and his children aren’t Jewish. How would they react to such a crazy idea? But he liked the idea of a distinction between the worries of the work week and the warmth of the gathered family, and agreed to try it.

I also suggested we bring in a few other elements from the Jewish Sabbath. In orthodox Jewish homes, for 25 hours, there is no use of technology, even switching on lights is prohibited (a time switch is used). We weren’t going to be that extreme, but I could see some sense in a “technology fast” for a few hours.

So we tried a family night with no technology and discovered several things. By excluding 30

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technology your focus naturally goes to the people you’re with. You can talk and listen to each other, rather than entering the alternate reality of TV shows. And there are no deadlines, no imperative to reply to people, make plans, think about tomorrow, or do anything except enjoy the food you’re eating and the people with whom you’re sharing the meal.

We also discovered a new ability to be grateful.

The underlying motivation of the Jewish blessings is to express gratitude to God and the universe, for providing the food you’re eating—and for the world, and life itself. My atheist partner wasn’t interested in this, but he wanted to encourage the idea of gratitude. So we began going around the table and asking everyone what they were grateful for that week.

The answers have been fascinatingly varied over the years, ranging from “it’s Friday” to “no more math tests” to “having a partner in my life who’s got me through some pretty tough times this week,” or “a daughter who makes me so proud with her hard work and determination.”

Sometimes it’s music. Or sunshine. Somehow going into a place of gratitude makes the week slow down even more. Time is precious. Life is precious. This matzoh ball soup is precious.

After dinner, when we would normally scat-

ter throughout the house, we stay together and play music and games. (With no TV or computer to turn on, what else is there to do?) Steve gets out his guitar, taking requests—apart from a ban on Justin Bieber, he’s pretty versatile—and the 12-year-old prepares dessert, usually strawberries and whipped cream, arranged on the plate with ever-changing ingenuity.

Then we play Apples to Apples, Pictionary, Game of Life or something new someone’s heard about. We laugh, take sides, become outraged and triumphant. These moments draw us closer, becoming stored-up memories to shore us against the energy-depletion of the coming work week.

The older girls, as they begin to socialize with friends and have school dances or parties, are now often invited out on Friday nights. Amazingly, they’ve sometimes been slightly reluctant to relinquish a family night. They go out, of course—at this age, friends will win over everything—but the fact that they even for a moment consider staying with us is really quite an achievement in this wired age. suzanne levy is a journalist and TV producer from Cherry Hill, N.J., who is constantly on the lookout for ways to sustain her soul. illustration by kirsten harper

$15 Copabanana

4000 Spruce St, 215-382-1330

Dahlak restaurant

4708 Baltimore Ave, 215-726-6464

Desi Village

4527 Baltimore Ave, 215-382-6000

Dock Street Brewery

701 S 50th St, 215-726-2337

Elena’s Soul

4912 Baltimore Ave, 215-724-3043

Manakeesh Café Bakery

4420 Walnut St, 215-921-2135

New Deck Tavern

3408 Sansom St, 215-386-4600

New Delhi Indian Restaurant 4004 Chestnut St, 215-386-1941

Pizza Rustica

3602 Chestnut St, 215-895-3490

Pattaya Thai Cuisine

4006 Chestnut St, 215-387-8533

Sangkee Noodle House

3549 Chestnut St, 215-387-8808

SlaintE Pub

3000 Market St, 215-222-7400

Thai singha

3939 Chestnut St, 215-382-8001

Tria Wine Room

3131 Walnut St, 215-222-2422

Vientiane Café

4728 Baltimore Ave, 215-726-1095

Vietnam Café

814 S 47th St, 215-729-0260

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What matters most?

Environmental Policy Matters.

ThE UnivErsiTy of PEnnsylvania’s MasTEr of EnvironMEnTal sTUdiEs PrograM

teaches you what you need to know to navigate—and influence—the complexities of local, state, and federal environmental regulation.

Combining coursework in environmental law and policy, urban studies, government, and business, the MES prepares you for a range of careers from local land-use planning to global environmental politics.

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

Give purpose to your passion at Penn. @PENN_EES www.facebook.com/UPennEES 32

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www.upenn.edu/mes or search penn mes