Susta i n abl e P hi lad elp h i a
take one!
also inside Frontier Market
Investor quits Wall Street to farm Buy local august 2012 / issue 40 gridphilly . com
Switch to renewable energy today Make your own kitchen cleaner
DIY
sive e xc l u i e w v inter
Meet the
mayor A look inside Mayor Michael Nutter’s vision for a green Philadelphia Four city government leaders who champion sustainability
Plus
You buy your food locally, but what about energy?
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24
Taking Stock
28
Sustained Commitment
An ex-investor makes the financial case for sustainable agriculture
10 Community PRooF Positive: A West Philly rowhome experiments with rooftop farming | Barrels of Fun: Rain barrels go from bland to beautiful | Down the Drain: A new program to keep food waste out of landfills | City Blotter: Sustainability legislation passing through City Council
wyebrook photos by neal santos
12 Green Living Counter Intuitive: DIY toxic-free kitchen cleaner | Recycling Challenge: VCRs 14 Energy Power Surge: How to buy local, renewable energy 16 Food Summer Grills: Set fire to your meals this season | Preservation Act: Take on canning with a new book from local food blogger | In the Zone: New Jersey local food distributor connects farmers and chefs | Cheese of the Month: Cranberry Creek Chevre | On Tap: Summer Bock
36 Urban Naturalist Falcon Crest: The world’s fastest air predator makes a home in City Hall
Now in his second term, Mayor Nutter continues to make green work
portraits by albert yee
38 Shoots & Ladders Hooked on Brassicas: Early spring plantings find a new season thanks to climate change 40 Events Grow your green thumb with gardening workshops. Plus an annual local food and beer event you won’t want to miss! 46 Dispatch There’s No Place Like Home: Experiencing Slow Food in Philly and abroad mayor nutter photos (including cover) by gene smirnov, taken on the rooftop of the friends center in center city.
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Dream Team
Meet four members of Mayor Nutter’s team, and the projects and issues they champion
you’ve read the magazine, now see the show!
featuring
Thursday
July 26 trinity memorial church 22nd and spruce sts. doors open at
tickets
sHow starts at 8 p.m.
Order online at
7 p.m.
$5.00
bit.ly/gridalive72612
Hosted by
Nic Esposito
Alex Mulcahy
Urban Farmer and Novelist
Katherine Gajewski
Mike DiBerardinis
Karen Randal
Director of the Office of Sustainability
Deputy Mayor for Environmental and Community Resources
Director of the Office of Business Attraction and Retention
drinks provided by
co-sponsored by
Grid Publisher
musical guest
The Spinning Leaves
sustainable
19103
t h e ci t y of ph il a d e l p hia
mayor’s office of
sustainability
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5
Taking the lead a year into mayor nutter’s term, Philadelphia’s sustainability world heard some gut-wrenching news: our first Director of Sustainability, Mark Alan Hughes, was stepping down. A bright academician and a gifted speaker, Hughes was both educator and entertainer, charming audiences who might not otherwise be exposed to these ideas, and expressing them with well-articulated and easy-to-understand arguments. He’d just put together the bold and comprehensive Greenworks Philadelphia, the plan to make our city the greenest in the country. Then suddenly, he was gone. Rumors swirled about his departure, including some troubling possibilities that could follow. With the City experiencing extreme financial duress, was Mayor Nutter feeling pressure to abandon the notion of an Office of Sustainability? Who, if anyone, would take Hughes’ place? It turns out that Hughes’ departure was scheduled. All along, he had planned to finish Greenworks then, end his time as the Director of Sustainability. And if Mayor Nutter was feeling any pressure to fold the office, he never succumbed to it. So, the Office of Sustainability survived, and Katherine Gajewski was named his successor. Gajewski’s skills as a networker and organizer made her the perfect candidate to implement a document as ambitious as Greenworks. Just last week I was on a panel with her for the Energy Co-op (we’re both members, and you should be, too!) and I was struck anew by her talent. The opportunity didn’t arise, but I felt the urge to blurt out that our city is lucky to have Mayor Nutter, and he, in turn, is very lucky to have Ms. Gajewski working in this post. But honestly, I think he knows that. There are two things that I hope to highlight about our Mayor. One, he made a commitment to sustainability from the start, and he’s stuck to it in times that were politically challenging. Second, even though he’s not necessarily going to make his own kitchen cleanser (p. 12), he understands the relevant issues and he has consistently surrounded himself with excellent people. This month, we highlight four of them: Rina Cutler, Karen Randal—whose history rubbing shoulders with sustainability leaders Ray Anderson and William McDonough deserves more ink—Katherine Gajewski and Mike DiB-
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
Alex Mulcahy 215.625.9850 ext. 102 alex@gridphilly.com copy editor
Andrew Bonazelli production artist
Lucas Hardison writers
erardinis, who have all helped the Mayor shape his policies and execute his plan. Finally, don’t think this praise is coming without a critical eye. For example, composting isn’t on our good Mayor’s radar—which means he’s overlooking the goldmine in our garbage cans. However, he recognizes that organic waste is a problem, as shown by the newly launched Clean Kitchen, Green Community program (p. 11), and that is something to build on. So, take a look in the metaphorical recycling bin. Decide if Philadelphia’s bin is 19.5 percent full (up from seven percent when the Mayor took office in 2009), or 80.5 percent empty. Even if you have criticisms, it’s impossible to deny the progress.
Shaun Brady Bernard Brown Tenaya Darlington Anna Herman Lauren Mandel Julianne Mesaric Amy Stansbury Leah Troiano Char Vandermeer Samantha Wittchen photographers
Neal Santos Gene Smirnov Albert Yee illustrator
Daniel Fishel interns
Jesse Kerns Amy Stansbury Amanda Stillwell ad sales
alex j. mulcahy, Publisher alex@gridphilly.com
Alex Mulcahy 215.625.9850 ext. 102 alex@gridphilly.com bookkeeper
Alicia McClung published by
Red Flag Media 1032 Arch Street, 3rd Floor Philadelphia, PA 19107 215.625.9850 g r i d p h i l ly . c o m
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p hoto by g e ne smi rnov
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EnErgy
Electric Wizards ates SEPTA gener ugh ro th e u n reve technology cutting-edge n th by sa m an
a w it tc he
e first no t be th n” m ig ht th SEPwi nn ovat io te cia so lphians as e SEPTA g that word Philade to heat. In th a plastic ba n and converted kens sold in the battery ca vative— the train car in no d TA—two to e in re t th sto no by , ty um electrici ll conclude een” seems, pilot project, e project wi ge. SEPTA an Th t. ch says “Go Gr en to . rc es id by 10 pe makes tation deserv flow to the gr e braking lity is what New then but that repu regenerativ gy’s scalabi end of 2012. ative. elf isn’t new. cutting-edge The technolo braking its lly transform ey, and posie rtia on tiv cu is piloting a ten m ra all d po ne d an les Rege nt an Ange tions ta saves energy I am a local student who has in the past it so importa zen subs and and Los r in public do rtl de es o Po us lea tw project that le, l A att an ba PT th Se ore York, , and SE ted, exlphia as a glo There are m is technology d be replica th ul on g co tions Philade oy in pl gy written ty. on em ili olo iti hn nd ntly eer about sustainability and local inab re co tec gin sta is air su en e. th d n e ief tim an er tio r ch s transporta e at a bette ie, SEPTA’s m inno- wh wer the light change couldn’t com business, and I am startled by your re12 it to po Andy Gillesp A’s pilot syste ndamentally ry plains This change host the 20 t makes SEPT ich would fu of a large batte trains. Wha delphia will wh e r, ila us subways n’s we its Ph tio is po e r st, cia fo vativ Asso power for itscent [June 2012] profile of Sandor Katz. ted In Augu es ra ion ag ne tat ge an or m ty sp A ctrici blic Tran e way SEPT to store the ele American Pu ity will th blic The article demonstrates little or no grasp od trains. Virid lleys. A a go ility and Pu by braking eir and tro o save SEPT th “Sustainab g in p.” us ho ry orks oject may als batte ctricity W e pr ele th e of fermented foods and processes, and an ion g r Th tat ito cin or on du m Transp ether tween re dusdetermine wh electricof change. Be ds of the in software to P- chunk ted by selling ignorant person who relied on it for truth As hundre ra SE r ne fo ty ge e e ili tiv of nu ab ec eff sustain al benefit sts and reve it’s more costtry’s leading a net annu couldtaleasily power- co y kill himself. ’re expecting ental polic capi to the energy for ey e e nm th th us , e ro to id vi ity ov en TA ll pr ergy and the e savings wi to sell the en s, creatdescend on tationHomemade low-acid canned goods and $300,000. Th ing trains or professionals at other subs ture projects e grid. ll showcase its onstration fu th wi m to A nd de e fu ck PT Th ba . SE e gs tiv city, vin ra pickles are the leading cause of food (as sa ne of En ge p e y re loo sid str the Way g a positive transit indu Her e’s how progress on SE PTA in ch 1, and the opposed works on stem, a regenif it can beto wound) botulism poisoning. began on Mar Sy e g e e se as in ag to ph ak or ct br St e oje ergy brak gy the tching this pr ad of using ing and ener throughoutabsence of oxygen and in low-acid is closely wa trains: Inste erative brak nsit systems In the ted on to slow be a great el for other tra create fricti ll m implemen od wi to ste m st sy a ds gu ge pa ra Au in sto echa ical conditions, e workshop e braking m racting the bacteria flourish and often PTA’s electr country. Th oject (by att the train, th at one of SE ic motor rther the pr ketatetasted or smelled. The only way ts the electr monstr cannot be on the Mar rtunity to fu de pu po ns d op sm tio an ) ta ni rs bs an su nsit dolla g it into e sustainne. rse, turnin tiv e federal tra Li ve or va d re m no or in kf in an ra an to keep wet food safe for long periods (as Fr ne 10 growth as rator. The ge began in 20 iladelphia’s electric gene The project ctricity Ph ele da e e ce id opposed to fresh products like kefir) is to os un ov r. th no t pr de an ou A ty lea tor can then to them ab , like abili when SEPT wuld just talk applications with local po Now, if we co pressure-can it according to the directions a variety of to ge ra partnership ity ins and sto gy firm Virid ing, other tra tokens. er technolo given by the USDA. Yet Mr. Katz actually icity that air condition ing s, ctr nd ht ele fu lig ss by t ce ed ex lopmen eries). Any Energy. Back top of Energy Deve devices (batt tor bank on writes that inexperienced cooks can make nnsylvania t, the pilot sent to a resis from the Pe be stored is al governmen er n’t ca fed e th ion d bstat their own salami! Botulism was named afsu e th at Authority an e usag ce electrical is set to redu ter sausages (botulus) for a reason. Making directly ferred ns tra gy, heat is wells) without proper training, is the terown, rmal technolo he wa ot ep ge your de al t ion nel, no an ch ge Just like tradit wa , the se e (in this case equivalent a of picking up nickels in front of from the sourc or wind, it’s ilding. bu rous as solar e th at he to for apa steamroller, especially if you don’t add t be as glamo at m no he y fro ide ng ma r ov mi te wa and it’s co pected to pr While waste system is ex urce in town nts to $18,100 nitrate. It might not get you the first time, ergy, a Phila y source; the ich amou ble energy so En wh erg al wa en st, ne erm co re ble Th w nt lua va curre ril, Nova There’s a ne rcent of the al system at wage. In Ap and indeed you’ll never hear from the peoimately 50 pe ter geotherm place: our se eco ntrol prox d a wastewa a surprising y. —Liz Pach Pollution Co all any, installe r nu te mp an Wa co t gs d as se savin uthe ple it does kill; but it happens every year. So d. t’s kin delphia-ba en is th rtm a system of ia Water Depa untry to have the Philadelph —maia smith cility in the co fa st fir e th Plant. This is
“I
Fermentation: What doesn’t kill you…
A Fare Point:
e There are moren oz d o tw than ons where bstatiso su Maybe tokens aren’t bad y ch this te nologted, ca li p re be ld cou amantha Wittchen’s would [in the June 2012 issue] about SEPTA which piece entally m a d tokens seems to conflate “innovation” and “sustainability,” failing to n fu e way th ge n a ch distinguish the important ways these terms differ. It’s true that SEPTA manages SEPTAHowever, tokens are pretty old-fashioned. it r power fo s the implicit assumption that innoand environment is flawed. ays our vative ideas are somehow better subwfor . ys le ol tr Flimsy, plasticized “smart cards” (probably covered with BPA) are not better for the environment than reusing metal tokens that last decades. And what will be the cost and environmental impact of replacing all of the fare machinery on the whole SEPTA system? SEPTA has never made it easy for neighborhood stores to sell tokens, or installed token machines on the street in neighborhoods. Why would things be different if we got rid of reusable tokens in favor of smart cards? I think it would be great if Grid did a hard-hitting and fair piece weighing the pros and cons of a switch to a smart card fare system from a sustainability perspective.
S
EcT
TricklE down Eff
—ray murphy
gr id ph ill
y.c om
Ju NE 20 12
Slow Love: Don’t forget about Hansjakob Werlen 14
I always enjoy reading your magazine when I get the chance. I just picked up a copy with the most influential people in the “History of the Philadelphia Food Movement” on the cover. I did not notice any mention of Slow Food Philadelphia or it’s founder Hansjakob Werlen. Through my affiliation with Slow Food Philadelphia I have gotten to know about the various organizations mentioned, personally been introduced to these leaders, traveled with and volunteered to help 8
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support their worthy causes. Additionally, I personally have patronized many of the restaurants and events mentioned while taking part in Slow Food Philadelphia excursions organized by Dr. Werlen himself. I have been so inspired by this teacher as to organize eating events of my own accord as well as for Slow Food Philadelphia that support ethno-traditional eating adventures within our local community. To omit Hansjakob Werlen from you story is to omit part of the truth that you have tried to highlight! —lyle namroff (a.k.a. ross)
editor’s response: Sandor Katz and the publisher of The Art of Fermentation issue a disclaimer acknowledging that while the book is “based on years of experimentation, experience, and research,” Katz is not a trained professional. We don’t suggest starting your fermentation career by making salami, but we agree with the premise that, with practice and diligence, it’s within reach. Obviously, it’s essential to be careful when practicing the art of fermentation and, as Katz acknowledges in the interview, “Reclaiming fermentation is empowering ourselves with ancient wisdom for how to use food in safe and effective ways.”
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community
Barrels of Fun Mt. Airy artists beat the blues
PRooF Positive
Rooftop agriculture tested on West Philadelphia rowhome by lauren mandel
R
ooftops are becoming prime locations for Philadelphians to fulfill their tomatogrowing obsessions. While prominent rooftop gardens in Center City and Manayunk are already raising crops in containers and buckets, the local organization Philadelphia Rooftop Farm (PRooF) is trying another very promising approach. In April, after two years of planning, PRooF launched their rooftop planter pilot project on the 51st Street rowhome roof of a volunteer member. The prototype, developed with the Community Design Collaborative, conforms to the rooftop dimensions and weight restrictions of a typical West Philadelphia rowhome, which have roofs generally not strong enough to sustain heavy loads. In this project, the long, narrow planter is suspended across the sturdy knee-high walls 10
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PRooF volunteers install planters on the roof of a volunteer member’s West Philadelphia rowhome.
(called party walls) between each row home to offset the weight restrictions. For the pilot project, PRooF volunteers installed plastic liners, drainage panels and separation fabric into a wooden planter frame. They then mixed lightweight soil and covered it with black plastic, which will help retain heat and reduce water loss. Eggplant, cucumber, lettuce, chard, herb and marigold seedlings were planted through slits in the plastic. So far, the plants have grown successfully and are exceeding expectations, says Sand. PRooF’s plans for rooftop greening don’t end with this first installation. The group will evaluate the performance of the West Philadelphia pilot project, make adjustments and then plans to build more planters around the city. If you’re interested in a rooftop planter of your own, visit PRooF’s website ( philadelphiarooftopfarm. wordpress.com ) for more information. lauren mandel, mla is a project manager and rooftop agriculture specialist at Roofmeadow (formerly Roofscapes, Inc.), the Philadelphia-based green roof firm. Mandel is writing a series of books on rooftop agriculture, called Eat Up, and blogs regularly on the topic at eatupag.wordpress.com .
While useful, the typical blue rain barrel isn’t exactly beautiful. So, when the Philadelphia Water Department donated five barrels to the Mt. Airy Business Improvement District this past April, the Mt. Airy Art Garage, a community art nonprofit, volunteered their creativity. Neighborhood artists were recruited and soon word spread, attracting more local artists— adults and kids—to be involved. The Water Department has since donated six more barrels with plans to contribute another nine. The barrels will be used to water flower baskets and tree wells on Germantown Avenue. For more on the Mt. Airy Art Garage, visit mtairyartgarage.org .
Down the Drain
City program diverts food waste from landfills by liz pacheco
W
hile the city of philadelphia isn’t planning to start a composting program anytime soon (see our interview with Mayor Michael Nutter on p. 12), efforts are being made to divert food waste from landfills. ¶ In May, Mayor Nutter and the Streets Department launched the Clean Kitchen, Green Community pilot program. The program is based on a partnership between community group Ogontz Avenue Revitalization Program and InSinkErator, a leading producer of food waste disposals.
“Disposers were traditionally conceived, marketed and gained acceptance as a product of convenience,” explains Kendall Christiansen, a senior consultant for environmental affairs at InSinkErator. “But the shift the last several years has been to think of food waste—food scraps—as a resource with a lot of embedded stuff in it, primarily water, but also with nutrients and energy.” For the pilot, InSinkErator has provided and installed food waste disposers in 200 homes in the Point Breeze and West Oak Lane neighborhoods. “We’re going to measure the impact and see where we go with that company or a number of others who may want to join in,” explains Mayor Nutter. On average, an American family generates 17 pounds of food waste each week. In Philadelphia, food waste makes up approximately 10 percent of the waste going from homes to landfills. Sending food waste to landfills—where it releases methane and can’t properly decompose— eliminates the opportunity to harness the energy.
This process also wastes money. The City pays $68 in tipping fees for every ton brought to the landfill. And for families, a food waste disposer uses minimal water and energy. With the Clean Kitchen, Green Community program, the food waste is pulverized in the disposer and travels to the water treatment plant. There, a majority of the food waste is removed and goes to anaerobic digesters where it’s heated, producing methane. This methane is cleaned and can be used for electricity and heat. “Obviously in some neighborhoods [the program] would work,” says Mayor Nutter. “The question is how much personnel and equipment would you devote to it and how much pay back do you really get. Those are the economic decisions that we also have to take into consideration.” For more information on the Clean Kitchen Green Community program and a special rebate deal from InSinkErator, visit philadelphiastreets.com/ ckgc-overview.aspx
City Blotter Sustainability legislation passing through City Council Benchmarking Passed June 21, 2012 Requires commercial buildings of more than 50,000 square feet to track, measure and report energy and water use. Benchmarking is expected to save tenants and building owners money as well as encourage energy efficient practices. Takes effect in one year.
Complete Streets Vote postponed until Fall 2012 Revises Philadelphia’s traffic code to meet the state traffic code and provide better protection for pedestrians and cyclists. Highlights include no parking in bike lanes and $100 penalty for bikes running a red light. The bill was proposed May 31, but the hearing is postponed until Council reconvenes in the fall.
Philadelphia Land Bank Under discussion Establishes a single authority to hold and maintain land, simplifying the current process. A state bill was passed on April 3, 2012 that will allow individual cities to create land banks. Gov. Corbett has yet to sign the bill into law. Meanwhile, an additional bill (currently under discussion) is proposed in Philadelphia that would bypass the state and put a land bank bill up for a citywide ballot vote.
Save money. Increase comfort. Add value to your home. Improve Your Community.
“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.” - Samantha, Homeowner, West Powelton
Over 1,000 homeowners are benefitting from EnergyWorks!
www.energyworksnow.com 215.609.1052 august 20 12
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Green living
Counter Intuitive I f you’re using typical household cleaning products to tidy your kitchen, chances are you’re also using some highly toxic chemicals. In an independent, peer-reviewed study by Silent Spring Institute, a public interest organization, more than 200 products were analyzed for hazardous chemical content. Nearly all the products tested, including many marketed as “green” or “nontoxic,” were found to have one, if not multiple, hazardous chemicals. These chemicals, such as phthalates, parabens and bisphenol A (BPA), are linked with asthma and reproductive hormone problems. What’s worse
Make your own toxin-free kitchen cleaner by leah r. troiano
is that these chemicals can end up in your lungs or, if the food or your fingers touch the “cleaned” surface, ingested. The best way to avoid these chemicals? Stop buying cleaning products and start making your own. leah r. troiano, a certified cancer support educator, works with people who have cancer or would like to prevent cancer. Lowering toxicity is just one of many ways to get your body in cancer-fighting shape. For more information, visit CancerHealthandWellness.com or e-mail Leah@CancerHealthandWellness.com .
How to
make Your own kitchen counter cleaner You will need
clean spray bottle
water
white vinegar
10 drops lemon essential oil
10 drops cinnamon essential oil
10 drops tea tree essential oil
directions →→ Fill the spray bottle halfway with water. Fill the rest with white vinegar, leaving about a half inch at the top. Add essential oils to the bottle. Shake before every use. Spray on and wipe off with a damp cloth. (Be sure to test all surfaces prior to use.)
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→→ The white vinegar does most of the heavy cleaning, but the essential oils offer a great smell as well as anti-fungal and anti-bacterial qualities. This product leaves counter tops and sinks shiny and clean. Since all products are edible, don’t worry if food comes in contact with a clean countertop.
Baking Soda for Stubborn Stains Use baking soda for stubborn stains and dried spills. Simply shake baking soda over the problem area and then, use the spray cleaner to wet the baking soda. You will see bubbles working to loosen the dirt. With a damp towel, scrub the spray/baking soda combo to remove the stain. If needed, give the spot a few extra squirts of spray cleaner to remove any leftover baking soda.
by samantha wittchen
VCRs International fact The Association of
Electronics Recyclers estimates that on average 400 million consumer electronic products are thrown out each year. As more people switch to DVD players and online video services, VCRs are being kicked to the curb. But when VCRs go to a landfill, they also bring heavy metals such as mercury, cadmium and lead, which can leach into the ground and contaminate water sources. VCRs are considered e-waste; their disposal contributes to the more than three million tons of ewaste sent to the landfill each year in the U.S. You can’t recycle VCRs in your blue bin, but it’s worth taking the time to find a place that will accept them.
problem
There are several options for Philadelphians to recycle VCRs. eForce Recycling has recently opened their doors to consumers, and unwanted electronics can be dropped off during the week for free (3114 Grays Ferry Ave., 8 a.m.–4 p.m., Mon.–Fri.). This fall, eForce will also be hosting residential collection events throughout the region (visit eforcecompliance. com for dates and locations). The City accepts VCRs and other electronics at their Household Hazardous Waste events (the next one is July 26 at 8401 State Rd.; visit philadelphiastreets.com/ hazardous-waste-events.aspx for more dates) and at their Sanitation Convenience Centers (3033 S. 63rd St., 300 block of Domino Lane, or State Rd. and Ashburner St., 8 a.m.–6 p.m., Mon.–Sat.). Best Buy also accepts VCRs for recycling at any of their stores.
solution
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Energy
Power Surge Philly energy consumers can now buy green and local by samantha wittchen
“B
uy local” has long been the rallying cry of the food movement. Now the renewable energy movement has adopted the slogan to encourage residents and businesses to buy their electricity from in-state sources. And with good reason—the wind industry alone has a big impact on Pennsylvania’s economy. In 2010, it directly and indirectly supported 3,000 to 4,000 jobs, and wind project owners pay $1.3 billion in annual property taxes and more than $2.2 million in land lease payments. Switching electricity suppliers can seem like a daunting task. Especially since not all choices are created equal. There are 12 different companies offering renewable energy in the region, but their energy sources can be vastly different. Your energy purchase could support a wind farm near Scranton or a solar farm in Texas. But the good news is there are two major players in the region: Community Energy and The Energy Cooperative—both offer 100 percent, locally-sourced renewable energy. Since 1999, Community Energy has been developing wind energy projects in Pennsylvania. At the time, only 10 megawatts (MW) of wind energy capacity existed east of the Mississippi River. By 2006, Community Energy was the exclusive marketer of 200 MW of wind to the region. They built the Bear Creek Wind Farm near Scranton, as well as the Jersey-Atlantic Wind Farm in Atlantic City. Residents can purchase their renewable energy through 20 different utility companies in the Northeast, including PECO. In Pennsylvania, they partner with Verde Energy to provide a product comprised of 99 percent Pennsylvania wind and one percent Pennsylvania solar. The solar component comes from a 6 MW solar installation near Lancaster—the largest solar farm in Pennsylvania. Community Energy will lease farmers’ land for 25 years, providing revenue to the farmers and, when the lease is up, they’ll remove the panels so the farmers can return to farming the land. They see it as a way to expand renewables and “support farm families as generations age,” says Jay Carlis, vice president of Community Energy’s retail division. Like Community Energy, the Energy Cooperative provides local energy comprised of 99 percent Pennsylvania wind and one percent Pennsylvania solar. But there are a few differences. The Energy Co-op requires membership ($15 for residents) to purchase energy directly from them, not through a partnering utility company. They also don’t develop any wind or solar farms themselves. Their wind
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energy comes exclusively from the Highland Wind Farm in Cambria County, and the solar is supplied from a very local source—the rooftops of Co-op members. Last year, the Energy Co-op sourced their energy from a portfolio of wind, solar, low-impact hydroelectric and an anaerobic digester, but a survey of members revealed overwhelming support for wind and solar. As a result, the Energy Coop changed their EcoChoice100 energy product to reflect members’ preferences. This change slightly increased their price per kilowatthour at the beginning of the year, but Alex Fuller-Young, the Energy Co-op’s electricity program manager, explains that the higher prices haven’t really affected their membership levels. “That’s a testament to how connected people feel to our organization,” he says. “We’re not your standard energy supplier.” Purchasing local, renewable energy is one of the best ways you can support the growth of clean energy in Pennyslvania. As Carlis points out, “If you want more clean energy, sure you can vote for people who support renewables, but the best thing you can do is buy it yourself.” Samantha Wittchen is partner and co-founder of iSpring (ispringassociates.com ), a sustainability firm serving companies and organizations in the Delaware and Lehigh Valleys.
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.
The Living Principles
610.705.3606 barbergale.com bcorporation.net/barbergale barbergale.prosite.com
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food
Grilling Tip
Summer Grills N
ow that summer is in full swing, it’s This season, time to get out of the kitchen and make sure a retreat to backyards and beaches to few meals go cook dinner (and even breakfast!). up in smoke Think slow-smoked brisket, wood-fired pizza, rotisserie chicken, sausages, kebobs, by anna herman fish tacos, skillet potatoes, grilled vegetables. photos by Even eggs and toast, grilled fruit and chocemily wren olate banana paninis can easily be cooked outside over hot coals. There is no need for a fancy grill, but I do use hardwood charcoal or wood rather than gas. Wood burns hotter, and the wood smoke adds key flavors. Inspired by many a campfire cookout, I “built” a simple backyard fire pit during an afternoon a few years back. This modest hole in the grass, with neat stacks of bricks along three sides and a scavenged grate, still cooks many a fine meal. Over the seasons, I have added two adjustable grates and a rotisserie. I often have several grates propped above the flames at differ16
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Start the coals early enough so the grilling surface has time to pre-heat. Hardwood charcoal burns hot, but fast. If you are grilling several batches, plan to add hunks of charcoal throughout the grilling session. Grilling is always most successful over a hot fire. A clean grill is also essential. Use a wire grill brush regularly. Rusty grills can be re-seasoned. Try my brother Dave’s trick: Cut a lemon in half, stick a fork in the skin side and dip the cut side of the lemon into a small dish of oil. Rub the oiled lemon along the hot grill as needed.
ent heights to sear, slow cook or smoke various appetizers, side dishes and desserts. When visiting the beach, I can always find a spot to dig a big hole in the sand. I’ll make a bonfire and carefully place foil packets—filled with farm fresh vegetables and herbs (or fresh caught fish), lots of garlic and olive oil—on a rock stuck right into the hot coals. Here are three ways to take advantage of the summer grilling season. Use these as suggestions—be creative, rely on what’s in season and enjoy the fact that watching the sun set over a cook fire can make mid-week meals feel like a mini-vacation. anna herman consults, cooks, gardens, writes, and raises children, chickens and bees in the Mt. Airy neighborhood of Philadelphia. Read more about her work at annasedibleadventures.com
Grilled Haloumi with Summer Stone Fruit Haloumi cheese is salty and firm, and can be grilled or pan-fried without melting. It has a unique soft and chewy texture, which complements fruit well. Grilled Haloumi is also excellent served alongside cold melon or grilled figs. Serves 4 1 4 1
package haloumi cheese (about pound) peaches, apricots or plums (or an assortment) juice of lemon olive oil tsp fresh thyme leaves, picked from stem tsp fresh mint leaves, removed from stem and finely minced salt and pepper optional: salad greens
Slice the cheese into half-inch pieces. Slice the fruit, remove pits and gently toss with lemon juice to prevent browning. Grill the cheese and fruit over hot coals until well browned on both sides. If using greens, place on platter. Transfer the grilled cheese and fruit to serving platter, drizzle well with olive oil and sprinkle with chopped herbs. Lightly salt the fruit, and grate fresh pepper over the fruit and cheese. Serve immediately.
Grilled Pepper Salsa This sauce can also be made successfully under the broiler. Makes approximately 2 cups 1 6 3 4 1 1
large onion, peeled and cut in quarters cloves of garlic, peeled and left whole red peppers, halved, seeded and cored plum tomatoes, cored and halved jalapeno or other chili pepper, with tops cut off (seeds can be left) bunch cilantro, washed, trimmed and coarsely chopped cup olive oil salt and pepper
Grill all vegetables until very well browned, almost black. Place vegetables in the bowl of a food processor (do not peel off the blackened bits) with remaining ingredients. Pulse until well pureed. Scrape down the sides and season well with salt and pepper. Serve warm or at room temperature.
Spicy Lamb Sausage Kibbie Patties This mixture can be shaped like meatballs, burgers or sausages depending on how you will serve them. They make a great appetizer and are also good in a pita or alongside rice pilaf. Serves 4 3 Tbsp fine bulgur wheat 1 pound ground lamb 2 Tbsp minced raisins or dried cherries 1 Tbsp toasted pine nuts finely minced (optional) 3 cloves of garlic, finely minced 2 – 3 Tbsp sweet paprika 1 Tbsp ground fennel seeds 2 Tbsp ground cumin tsp ground cinnamon – 1 tsp ground Aleppo pepper or cayenne 3 Tbsp fresh parsley, minced 1 Tbsp sea salt tsp freshly ground black pepper
Place the bulgur in a small pan and cover with boiling water. Put lid on pan and leave wheat to soak for two to 12 hours. Drain bulgur and mix with remaining ingredients. Form into meatballs, patties or sausageshaped logs. Grill over hot coals until well browned and cooked through. Serve with grilled onions and peppers, grilled vegetable salsa and thick yogurt with cucumbers. august 20 12
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food
Preservation Act
Debut book from local food blogger extols the virtues of canning by amy stansbury
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ummer is here, but before long the season will pass and so will the sweet taste of sun-ripened fruit. For years, food blogger—and Grid contributor—Marisa McClellan has been sharing her recipes, tips and secrets to keeping those fruits (and much more) available all year long through canning. Now, McClellan is sharing her insights in a new book, Food in Jars: Preserving in Small Batches Year Round. Filled with endearing stories of her personal love affair with jams and jellies, the book is stocked with mouthwatering recipes (including chapters on foods like pickles and syrups) specifically for small batches in tiny kitchens. Grid recently had a chance to talk with McClellan during her book tour and find out more about canning culture. Why preserve food in jars? Marisa McClellan: It is all about the practice of
buying low and selling high. In the summer you can buy large amounts of cheap produce and then enjoy it all year. You also support local farmers and extend your fresh produce season. Aren’t jams and jellies only for spreading on toast? How else can they be used? MM: You can whisk them into olive oil and vin-
egar as a salad dressing, you can use them as glazes for meat and you can use them to fill a tart. My favorite way to eat jam is to mix it into yogurt for breakfast. Jelly, jam, marmalade—what’s the difference? MM: Jelly is made from fruit juice, jam is pre-
serve made with whole fruit, marmalade is made from citrus with the rind, and preserves are made without pectin and are much runnier and chunkier. What is the easiest canning recipe for beginners? MM: Start small and start with pickles. Refrig-
erator pickles are the easiest because they don’t require processing. Then delve deeper into canning and try out new things. Any other advice for those new to canning? MM: A lot of people try to reduce the sugar, but
jams and jellies won’t set without it, and so they end up as syrup. My biggest advice is that no batch is ever a failure; just change your expectations about it. Be flexible. For more, including McClellan’s book tour plans, visit foodinjars.org
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Food in Jars Preserving in Small Batches Year Round
by Marisa McClellan (Running Press, 240 pp., $23, May 2012)
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Zone 7’s Bill Azzara (Chief Financial Officer), Sarah Carden (Sales) and Mikey Azzara (Founder and Owner) show off some local goods in their new warehouse in Ringoes, N.J.
PHILADELPHIA UNIVERSITY MASTER OF SCIENCE IN SUSTAINABLE DESIGN ONLINE GRADUATE CERTIFICATE IN SUSTAINABLE PRACTICES A COLLABORATIVE, MULTIDISCIPLINARY LEARNING EXPERIENCE “The principle of sustainability is reshaping the way we think about the world, encouraging us to improve the way we design, build and live in the 21st century” — Rob Fleming, Program Director
Become proficient in Green Building Materials, Energy Efficiency, Construction Systems and Sustainable Design
VISIT
www.PhilaU.edu/greengrid
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In the Zone
Zone 7 acts as matchmaker to farmers and chefs by liz pacheco
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hirty-seven floors above Philadelphia, Zone 7 founder Mikey Azzara is talking local food. He’s at R2L restaurant in Liberty Towers, overseeing the delivery of potatoes, greens and herbs to Chef Daniel Stern. Azzara and Stern spend a few minutes chatting, mostly about the difficulty Stern once had in sourcing locally. Some farms would deliver directly to R2L, but Stern often did pick-ups himself—neither option ideal for the farmer or chef. Thanks to Azzara, this has changed. “I’ve always just loved that connection between the farm and the chef,” says Azzara, explaining the passion behind his business. Today, Zone 7, his New Jersey-based food distribution company, connects area farmers with restaurants and markets in Philadelphia, New Jersey and, most recently, New York City. Zone 7 was founded in Spring 2008 after a dinner at the home of Mark and Judy Dornstreich, owners of Branch Creek Farm in Perkasie, Pa. At the time Azzara was outreach coordinator for the New Jersey chapter of the Northeast Organic Farming Association (NOFA) and a garden teacher in Lawrence Township schools. He had also recently launched the Lawrenceville Farmers Market. At NOFA, Azzara introduced farmers and chefs, but found they had trouble developing successful partnerships. So, the Dornstreichs asked Azzara to personally lead a new venture to strengthen those ties. With support from the Dornstreichs, Azzara
soon had a business plan and even more importantly, a truck. “We started with 10 the first year—the 10 best farmers [in New Jersey] that I knew,” says Azzara. From there the number grew to 20, then 30. This past year they worked with 50 farms—about 15 in Pennsylvania and 35 in New Jersey. “We’re just looking for good growers,” explains Azzara. “A lot of times it’s word of mouth. [If ] we need more cauliflower, we’ll ask the growers themselves, ‘Do you know anybody else that has good cauliflower?’” Zone 7 operates year-round and delivers produce, eggs, honey, cheese and other farm products. After his stop at R2L, Azzara helped unload bunches of greens and cases of hydroponic tomatoes at the Reading Terminal Market’s Fair Food Farmstand. Other deliveries that day would go to Nomad Pizza, Triumph Brewery, White Dog Cafe and the Food for All Collective, among others. “There is great value in the ability to sell the product and [provide] the distribution,” says Azzara. If farmers try to deliver themselves, they need an in-house sales employee, a delivery person and a truck. Zone 7 continues to grow, both because of demand and Azzara’s own passion to create chef/farmer partnerships. “The first day I was farming back in New Jersey, the farmer said, ‘Why are you so into this chef thing?’” recalls Azzara. “[Because] they want it, and we have it.” For more about Zone 7, visit freshfromzone7.com photo by a lbert yee
BECOME AN ENVIRONMENTAL PROFESSIONAL
DON’T MISS!
Good Food, Good Beer and The Rest Is History Saturday July 21st 6 - 9 pm
• Restore damaged ecosystems
The Shambles, Headhouse Square 2nd & Lombard, Philadelphia
• Grow community food crops • Renew urban neighborhoods • Design and build storm water gardens
Featuring Gourmet Food Trucks and Regional Breweries
BS Landscape Architecture Nationally accredited professional program
Advance tickets available on line at brownpapertickets.com/event/254558
Master of Landscape Architecture Focused on Ecological Restoration
a collaborative fundraising event for
BS and AS in Horticulture Plant science in a living environment
and www.farmtocity.org
SUMMER FARMSTANDS TWICE A WEEK! Thursdays • 2pm–7pm Saturdays • 10am–3pm
local produce from the region’s finest farms & greensgrow grown produce expanded selection of locally produced dairy products & meat greensgrow made pickles, preserves, dips, baked goods, sauces & more!
Department of Landscape Architecture and Horticulture School of Environmental Design www.temple.edu/ambler/lahort MLArch Information Sessions held last Wednesdays of the month
267.468.8181
W W W. G R E E N S G R O W. O R G 71194 Temple Ad.indd 1
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Mt. Airy Is Popping!
food cheese of the month
Pop U STO
RE
p
Visit our Outdoor Produce Market and Pop-up Grocery at 555 Carpenter Lane while our main store closes for renovations in July and August. We’ll have a lot of everything you need, and if you need a little more, our shuttle van will take you to our Chestnut Hill store.
Party Time! It’s a party all summer long: Music, Crafts, Food Trucks, Grilling, Kids’ Events, Parties and More!
Mt. Airy Village
Loyalty Card To keep things popping for the rest of the neighborhood, for every 10 purchases of $5 of more at Mt. Airy Village businesses, we’ll give you $ 5 off of any WW purchase of $50 or more. Buy Local and Save Local!
Visit our new Pet & Wellness store, and check out our new look and our HUGE new bulk section when renovations are finished in September!
Cranberry Creek Chevre Word of a new cheesemaker travels fast at Headhouse Square Farmers Market. There, amid the flowers and fresh vegetables, you’ll find muffins of beautifully-crafted fresh goat cheese by Mary-Jean Bendorf and Jeff Henry. Bendorf and Henry travel from their Pocono farmstead to offer raw goat’s milk and an assortment of raw and pasteurized cheeses, including a tart little natural-rinded goat cheddar. They’re also experimenting with an Appenzeller twinged with blue, for a crazy jackalope of a cheese. Bendorf and Henry are in their second season of cheesemaking. “We started with one cow, but then we discovered goats!” Bendorf beams. Her affection for her animals is evident—she enjoys walking her
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madamefromage.com
Cranberry Creek Farm, 112 Henry’s Crossing Rd., Cresco, Pa. 570-595-7748; cranberrycreekfarm.com
on tap
Summer Bock Triumph Brewing Company., Philadelphia. Helles Bock / 7.0% ABV
www.weaversway.coop
goats in the forest—and you can taste that joy in her cheese. The plain chevre is herbaceous and delicate without much tang—similar to the Loire Valley goat cheeses that are so famously balanced. The batch I tried had a hint of wild onion. Try crumbling Cranberry Creek Chevre on a lightly dressed salad of fresh herbs and greens, or spread it on thickly cut toast with some rhubarb jam. With a wheat beer or a glass of Sauvignon Blanc, this chevre is summer incarnate. –Tenaya Darlington,
it’s summer in the city and why yes, now that you mention it, it is dirty and gritty. No worries, we’re going to set you up with a cold crisp lager brewed right here in Philly, just a short walk from Grid HQ, as a matter of fact. No packaging, no delivery trucks, just some stainless steel tanks and a row of tap handles. Triumph’s Summer Bock is light in color,
but nevertheless a fullbodied, stronger-thanyou’d-think beer with subtle, spicy pepper notes. In this lager, the cold-fermented yeast has little effect on the flavor, allowing the pilsner malt and German hops to come through focused and clean—an excellent remedy for a day spent sweating in the city heat. —Lucas Hardison For more, visit triumphbrewing.com/philadelphia
LOCALLY GROWN AND SUSTAINABLE PRODUCE, MEAT, DAIRY, PET, HEALTH AND BEAUTY PRODUCTS.
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Local First 4824 Baltimore Avenue
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M-F 10am–9pm
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Sat-Sun 10am–8pm
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215.729.2121
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A cow emerges from the shadow while grazing on pasture.
Heritage breed Ossabow piglets roaming at Wyebrook Farm.
Dean Carlson, owner of Wyebrook Farm, stands next to an infernillo where he roasts meat for guests on Sunday afternoons.
Week-old Freedom Rangers are kept warm in a brooder house for three weeks before they’re transitioned to pasture.
Red sex-link laying hens and a rooster roam the pasture near the mobile hen house.
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Taking Stock An ex-investor makes the financial case for sustainable agriculture by shaun brady photos by neil santos
After 15 years working as a bond trader for Susquehanna International Group, Dean Carlson quit the financial world to become a farmer. Now, instead of derivatives, he deals in cattle, poultry and heritage pigs on a 355-acre farm in Chester County.
Visitors stand at the edge of the picnic area, overlooking the 355-acre property.
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while the sudden shift in lifestyle may seem like a Green Acres-style flight of fancy, Carlson came to the decision through some careful calculations. “The world’s population keeps increasing and the amount of arable farmland in the world is decreasing,” says Carlson. “We’ve run out of virgin territory to exploit, so food prices are going to go up—it’s really the only thing that can happen. But when I looked at conventional agriculture it just seemed wrong to me. It’s premised on this idea of cheap oil, that we have infinite amounts of resources, which just doesn’t fit reality.” Like so many people, Carlson discovered the concept of sustainable agriculture by reading Michael Pollan’s The Omnivore’s Dilemma. Unlike the majority of his fellow readers, however, Carlson’s lucrative job meant he had the capital to put the book’s message into a large-scale practice. Carlson is the first to admit there has been a learning curve. “It would be stupid to say it was anything other than steep. There’s a lot to know and there’s a lot I still don’t know.” Each book he read on the subject led to others, and through the Pennsylvania Association for Sustainable Agriculture, he met neighboring farmers who shared his commitment to a less resource-intensive approach to farming. Still, he insists there are benefits to stepping into agriculture as an outsider. “I hadn’t been told all along by extension agents and agricultural schools that this is how you do things,” he says. “I also didn’t have a lot
Chef Crandall at the butchering table within the kitchen of Wyebrook’s market.
of money invested in infrastructure associated with conventional agriculture. Part of the problem is that farmers are locked into the system because they’ve borrowed money to build these buildings and feel like they have to use them. It’s really hard to make that switch.” Creating a new “farm fresh” Wyebrook’s 300-strong, grass-fed herd largely consists of Devon cows and crosses between Devon and other breeds. These breeds marble best when able to graze on grass pastures. “Ultimately, if grass-fed beef isn’t as good or better than the grain-fed product people are used to, then it’s not going to ever become an acceptable product to a large enough audience,” explains Carlson. “There will always be people who
The thing about sustainable [agriculture] is it’s not really scalable, but it is replicable. If we want to raise more food like this, there’s going to have to be more farmers.” —dean carlson
buy it because it’s better for them and for the environment, but to reach a larger audience I think it needs to be a better product. And it can be.” The farm’s 100 pigs are a variety of heritage breeds, including Ossabaw—a breed known for its adaptation to heat and humidity, and ability to survive seasonal scarcity of food—which are raised in woodlots to allow for exercise and foraging. The roughly 500 broiler chickens are mostly Freedom Rangers, a breed that grows slowly but is famous for its flavor. After taking over the 200-year-old farm, Carlson spent two years renovating the salvageable buildings and taking down others. He erected more than 10 miles of fencing, and added solar panels that now meet roughly half of the farm’s energy needs. Overgrown pastures were restored to grass, while a variety of water sources, including springs and a gravity-feed holding tank, were installed to replenish the pastures without using electricity. Carlson also renovated one of the stone barns on the property, opening a market, butcher shop
A customer shops at the butcher counter housed in the original barn.
The central hub of Wyebrook Farm is the renovated barn that houses a market, butcher shop, outdoor café and restaurant.
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and café to sell their meat. He now has five fulltime and seven part-time employees. Before coming to Wyebrook, chef and butcher Janet Crandall was a butcher for Pat LaFrieda, host of Food Network’s Meat Men, and an instructor at the French Culinary Institute in Manhattan. She met Carlson at a class on the Mangalitsa pig, a Hungarian woolly variety, and began doing occasional events at Wyebrook before she was persuaded to join full time. “It’s challenging,” Crandall says. “I’m butchering whole animals now as opposed to cleaning or cutting meat that wasn’t as large. I also had to come up with a menu that would work utilizing our meats. We only have so many animals and we have a time frame to sell them because we don’t want to freeze anything; we want everything fresh. I like challenges like that.” Crandall’s signature dish is the Wyebrook Farm Burger, topped with a roasted corn dressing, cherry tomato pickled with ginger and jalapeño peppers, shallot onion rings, and sweet and dill pickles fried in tempura batter. She also serves pulled pork, hot dogs, cheesesteaks and other fare fresh from the pasture, including chicken nuggets fried in the fat she rendered from the farm’s animals. Local produce and cheeses are available, while a small produce garden supplies the café with additional ingredients. “In a perfect world I would sell everything we raise from our store here on the farm,” Carlson says. “That way 100 cents of the food dollar stays on the farm.” Until he reaches that goal, he will continue to sell some of his meat to restaurants in Philadelphia and Downingtown, and is starting a weekly drop-off at COOK in Center City for online orders. Inspiring a future of farmers Attracting consumers to his farm rather than distributing food is key to Carlson’s philosophy. “I think it’s important for people to have a connection with where their food comes from,” he says. “When you go to the grocery store, you’re relying on that label ‘organic.’ That means something, but it may not mean what people think and it may not mean the same thing tomorrow. Farmers markets and Whole Foods are great, but you can take it even further when you see with your own eyes where your food comes from.” In addition, he hopes the visibility inspires others to follow his lead. “The thing about sustainable [agriculture] is it’s not really scalable, but it is replicable. If we want to raise more food like this, there’s going to have to be more farmers. And that’s a good thing—there are a lot of people unhappy in their jobs who would really enjoy this way of life. So, if I can do something to show that this is a model that works and is economically viable, that’s one of my goals.” Wyebrook Farm is located at 150 Wyebrook Rd., Honey Brook, Pa. Learn more at wyebrookfarm.com
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Sustained Commitment Now in his second term, Mayor Nutter continues to make green work interview by liz pacheco • photos by gene smirnov
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n his first day in office Mayor Nutter announced his intention to make Philadelphia “the greenest city in America.” Now, four years later, with his Greenworks plan in full swing, the Mayor has proven he’s serious. Our Green City, Clean Waters program is revolutionizing how cities handle their ancient stormwater systems. The growing number of urban gardens and farms is making access to local, fresh foods not just possible, but commonplace. Our recycling program is actually making money. And I’m from our plans for energy efficiency, whether through retrofits, new construction or renewable energy sources, are promising to significantly reduce our reliance on traditional Philadelphia, fossil fuels. Recently, Grid had the chance to catch up with the Mayor and talk with I played in him about his connection to Philadelphia parks, his at-home recycling habits and why there’s still hope for solar projects in the city. It’s really remarkable how much has happened in the last four years with sustainability in Philadelphia. What is allowing these changes to happen now? Mayor nutter: When I was a fourth district councilper-
son, 60 percent of the Fairmount Parks system was located within the district I represented. I’m from Philadelphia, I played in our parks. I played in our rec centers. I swam in our swimming pools. You know, Philly is my town. The Schuylkill, the Delaware, Wissahickon Creek, all these waterways and green spaces are things that I grew up with. So, one, I know about them. Two, I care about them. And three, I’m in a position to actually do something about them. We cannot forget that Philadelphia was William Penn’s green country town. There’s a reason for that. There’s a reason for the parks system, which was basically created to protect our water supply. There’s a reason for the Waterworks. There’s a reason that Philadelphia was and has been a leader in these areas. It’s just a part of our history. I’ve made it an essential component of what our city government is about. I have great team of leaders—Chief Sustainability Officer Katherine Gajewski, Deputy Mayor of Transportation and Utilities Rina Cutler, Mike DiBerardinis, Deputy Mayor for Community and the Environment. All of these leaders know how to get a job done. We’re committed as a team to these goals.
our parks. I played in our rec centers. I swam in our swimming pools... Philly is my town.
I think people get it. They understand what this is about and we’ve been consistent with it. They know it just wasn’t last week’s idea. It’s a part of how we run the government. People responded to the challenge. I think Philadelphians are excited that our recycling rate has tripled; that we’re actually making money from recycling…. And, because our recycling rate has gone up, the companies have had to hire more people to sort through the recycling. So it’s about jobs. And a big part of why I’m so focused on green economy, sustainability, energy usage and reduction, is the connection with jobs. If people want to put new windows and doors and weatherization in their homes, someone has a job as a result of that. If we have more recycling, someone has a job as a result of that. You want solar panels or other alternative energy sources or if you want to put white roofs on peoples’ homes—we have 400,000 flat roofs in the City of Philadelphia because we have so many rowhomes—well someone has to do that work, it can’t be outsourced… It’s putting people to work and we’re saving money at the same time. You just have to be willing to make that investment up front, but you’re going to make that savings on the back end.
P hotos ta k en o n t h e gr ee n ro o f at th e F r i e n ds Ce n te r i n Ce n te r City.
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Talking about recycling, it’s been a huge win for the city, although it still has a long way to go. But what about composting? Does the city have any plans to implement a composting program?
Something that’s more big picture is renewable energy. The solar industry’s financial viability has been seriously diminished. How’s that affecting the city’s renewable energy plan?
MN: I think part of the challenge with composting in a very dense urban environment, like Philadelphia, goes back to the housing stock. With so many rowhomes—I grew up in a rowhome—[there’s] not much room in the backyard. So where do you put it? How does it function and operate? How do you collect it? How do you get to it? When I was a kid the City actually had two separate trash or garbage pickups. Trash was on the front and garbage was out the back. People came through the alley and picked up your garbage in a little pail, and actually all that food waste went to farms in New Jersey. That eventually got cut out. We have regular trash and we have recycling. Not exactly sure at this point having another fleet of trucks going around, trying to deal with composting when our housing stock doesn’t really accommodate that kind of service. We’re not exactly sure the economics work out too well.
MN: Our goal is to have 20 percent of our [elec-
tricity from] alternative [energy sources]. We put solar out at the Southeast Water Treatment Plant, we put solar panels on top of the Riverside Women’s Prison. One of our other facilities is generating somewhere near 85 percent of its energy at one of our plants, and we purchased a fairly significant number of wind credits. I’m not ready to count solar down for the count. I think that as the industry continues to figure out— and I think you’ll see some great research coming out of the Energy Efficiency Hub down at the Navy Yard— they’ve got to lower, obviously, the cost factors that go with the manufacturing and the installation of solar. We see solar panels, even on public housing. I had a ribbon cutting at a public housing development in West Philadelphia. It was a townhouse-type structure, every roof had solar on it. I think you’re going to continue to see, in many instances, governments utilizing [solar] and building in that cost as part of construction. I think that for commercial and residential usage you’ve got to bring some of those cost factors down so that one day someone would walk into Home Depot, Lowes, wherever you want to go and would be able to seriously say hey, I’d like to install some solar panels on my roof and it’s not a million dollars.
Getting people to think about long-term cost benefit as oppose to the out-of-pocket right now is always the challenge.
Are you composting at home? MN: We have not gotten to that yet, although my
wife has actually inquired about it. She keeps talking about wanting to compost. Now on the other hand I could come home tonight and we could have a composting bin in the backyard for all I know, once she decides that’s what we’re doing, that’s what we’re doing. At home, what kind of sustainable things do you do? Do you bike or garden? MN: Garden, zero. It’s a bit of a challenge and
I’ve never demonstrated any particular green thumb. I think every plant I’ve ever had has died. Biking, not a whole lot. My wife is a pretty serious cyclist. Every now and then I go with her or we have Bike to Work Day or a couple other events and activities. But it’s not something I get a whole lot of time to do. I deal with the whole recycling situation in the house, I’ve revolutionized that with a little bit of in-house fighting for a second. Not about recycling, but about what kind of can. I bought something that didn’t really fit with the feng shui of the kitchen. So there were a couple battles about that, but we worked it out.
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We ran a story not too long ago about a resident who installed solar panels on his roof, although he’s a little bit more tech savvy than most. But someone else did solar hot water and that was much more manageable. MN: I think part of the key
to success in this area is in many instances you’ll have your truly committed folks, they’ll do whatever it takes. Others are certainly
very interested, but they’re not looking to become space engineers. It can’t take forever and it can’t cost an arm and a leg to do it or be so complicated as to like why would I do this? The plus is 25 years down the line you’re still going to have this system. MN: Getting people to think about long-term
cost benefit as oppose to the out-of-pocket right now is always the challenge. You have to be able to show them this year’s cost-benefit analysis, and can you afford the up-front investment? It’s the conversion going on now between the original light bulbs and the incandescent light bulbs versus the CFLs or eventually going to LEDs. You walk into one of these stores and a light bulb costs $4.69. Well, why would I spend $4.69 for a light bulb? I get this other thing over here for 89 cents. But you’re going to buy 10 of those over the course of the next couple years. Get this one and maybe you’re talking about five, six, seven-year life on that bulb. Again, that’s the education and information component that leads people to make the longer-term decision when they can see the long-term benefit. If there’s one gigantic sustainable thing you could achieve just by saying it, what do you think it would be? MN: Stop littering. That’s the one thing that
everybody can do. We’d have a much cleaner city if people just put trash in trash cans and not just throw it down on the street. Sounds simple, but apparently some people don’t know how to do it.
Statist ics f ro m t h e 2 0 12 G r e e n wo r ks Ph i la d e lp h i a p ro g r ess re po rt, phila.gov/green/greenworks Illustrat io n by M el issa McF e ete rs
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Dream team Meet four members of Mayor Nutter’s administration, and the projects and issues they champioN
Katherine Gajewski Director of Sustainability for the City of Philadelphia
City Hall is one of four buildings that will undergo energy conservation measures.
S
ince 2009, Katherine Gajewski has been the face of sustainability for the City. When she took the job, Greenworks Philadelphia, the City’s sustainability plan, had just launched. Gajewski was faced with the formidable task of implementing the framework as well as overseeing a spectrum of projects that routinely cross departmental lines. For some people, that might have been daunting, but Gajewski had been managing city-wide projects, such as the Philly Spring Cleanup and the campaign for smoke-free legislation, before accepting her current position. She’s extremely process-driven, which helps her organize tasks and keep things on track— two things especially crucial when working with multiple city agencies. Gajewski is also a relentless advocate for better communication. Speak to her for just a short period of time, and she’ll likely bring up this missing piece of the sustainability puzzle—that, as a society, we’re not doing enough to communicate the value of sustainability. It’s undoubtedly what drives her to make Greenworks so visible in Philadelphia and move the sustainability conversation forward. The implementation of Greenworks has
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been Gajewski’s bread and butter from the start, and it still continues to define her work to make Philadelphia a leader in sustainability. “Sustainability should be the new norm,” says Gajewski. Thanks to her tireless implementation of Greenworks, the reality is a little closer to that ideal. —Samantha Wittchen
Guaranteed Energy Savings Project The Office of Sustainability has been working with the Department of Public Property and the Mayor’s Office of Transportation and Utilities to put together an energy management and conservation program for the city.The program will help meet the Greenworks target of reducing city government energy consumption by 30 percent. The Guaranteed Energy Savings Project kicked off in June and will focus on the City’s “Quadplex” (City Hall, Municipal Service Building, One Parkway and the Center for Criminal Justice). Energy conservation measures, such as lighting upgrades, energy management systems, new chillers for the air conditioning and heating system upgrades, will be made in the Quadplex and paid for by the energy
savings generated by the measures. The financing model used will allow the City to realize savings without making a significant investment up-front, something critical in these cash-strapped times. Projects like this can yield energy savings of 20 percent, which would go a long way towards helping the City reach its 30 percent energy reduction target. As Gajewski explains, the project is a great example of how the mayor’s administration, City Council—which had to pass an ordinance to allow the project to move forward—and outside advocacy organizations can all work together to push projects through that make the City more sustainable. For more information, visit phila.gov
po rtraits by a lbert yee
K
aren randal was raised on sustainability. Her father, an architect, built their family home with radiant floor heating and strategicallyplaced windows that eliminated the need for air conditioning. When her family moved to the Virgin Islands, they used a cistern system for water and learned the importance of energy efficiency since electricity frequently cut out. “That is really where the foundation for my life really began,” she explains.
Here in Philadelphia, in a position newly created under the Nutter administration, Randal is applying that sustainability-influenced upbringing. As Director of Business Attraction and Retention, Randal isn’t just bringing new business into the city, she’s also encouraging a new sustainable business ethic. Randal explains that part of her job is “to help attract clean technology, help businesses go more sustainable if they have bad practices that are polluting everything, [and] make them more
SA VA
MPC
SA VA, a women’s clothing line started in 2005 by Reading-native Sarah Van Aken, has become the poster child for Philadelphia’s manufacturing revival. Van Aken originally made her clothes in a fair trade factory in Bangladesh, but after frustrations with production control she began exploring a local option. With support from Randal, SA VA acquired a grant and moved operations to Center City in 2009. Today, the vertically integrated storefront boasts a retail store and design studio with an adjacent manufacturing facility. All items must have at least one element of sustainability, such as organic, fair trade or recycled, and SA VA’s manufacturing has created more than 20 jobs.
MPC (formerly Materials Processing Corporation) is an e-recycling business that helps companies dispose of electronic and technology products; they specialize in secure management of intellectual property associated with these products. When the Minnesota-based company was looking for an East Coast city in which to base their operations, Randal steered them to Philadelphia. Their Northeast processing facility opened in 2011 and initially employed 15 people. The facility is expected to eventually provide 90 jobs.
Find out more at savafashion.com or visit the store at 1700 Sansom St.
For more information, visit mpc-e.com .
aware of sustainable practices.” With a history of taking on new, previously nonexistent positions, Randal is a pioneer in the business and economic development fields, and well-suited for the challenges this job presents. She has done work in design, development, sales, marketing, branding, lobbying, even teaching. Her contacts (which fill more than four oversized rolodexes) reflect years of working with businesses throughout the U.S., such as architecture, design and planning firms, manufacturers and real estate companies. For something like the manufacturing industry—which once thrived in Philadelphia and Randal argues is still going strong— sustainable practices include reducing the carbon footprint of production, using local, nontoxic materials, and employing neighbors, not overseas laborers. Although this can be challenging, Randal believes Philadelphia is on the path to becoming a hub for sustainable business. —Liz Pacheco
Karen Randal Director of Business Attraction and Retention
The SA VA manufacturing facility moved to Philadelphia with Randal’s help.
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The TreePhilly initiative is working to turn more city streets into treelined avenues, like Delancey Street (shown here).
michael di berardinis Deputy Mayor for Environmental and Community Resources
D
eputy mayor Michael DiBerardinis didn’t grow up in Philadelphia, but his love for the city is unquestionable. After graduating from St. Joseph’s University, he settled in Kensington/Fishtown where he and his wife raised their four kids. After spending the late 1970s as a community activist advocating for urban homesteading, DiBerardinis started working for a congressman. This job led to public administration, and from 1992 to 2000 DiBerardinis was Recreation Commissioner for Philadelphia. “But during that time,” he says, “[the Recreation Department] had very little focus on sustainability or on energy use, land use, land management.” DiBerardinis gained more exposure in 2003 when he became secretary of Pennsylvania’s Department of Conservation and Natural Resources. “That world is really filled with policy, operational questions and demands that relate directly to sustainability,” he says. “It was a big leap for me. It took about six months to really understand it and to manage [from] that perspective.” During this time, DiBerardinis also became
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an unofficial consultant on Mayor Nutter’s Greenworks Philadelphia plan. He worked with Mark Alan Hughes, founding Director of Sustainability for Philadelphia, on initiatives related to his work in Harrisburg. When DiBerardinis returned as Deputy Mayor for Environmental and Community Resources— a role that oversees the now combined Parks and Recreation Department—he advocated for individual city departments to take leadership roles in reaching the targets. While a number of Greenworks targets fall under Parks and Recreation, DiBerardinis has focused on three: restoring tree coverage, providing access to public parks and promoting urban agriculture. By working toward these targets DiBerardinis feels his department can reach their ultimate goal: equity. “We want to bring green space, recreation space [and] park space to citizens that don’t have it,” he says. —Liz Pacheco
Green 2015 and TreePhilly To achieve green space equity for residents, the department has introduced Green2015. The plan is to convert 500 acres of vacant and underused land into parks. So far, about 150 acres have been revived and another 100 are planned. One contributor to Green2015 is TreePhilly—a new initiative to plant 15,000 new trees in 2012. The program is led by Parks and Recreation with support from the City of Philadelphia. The new trees will contribute to the Greenworks target of planting 300,000 trees by 2015. To reach this goal, all Philadelphians are being called upon to plant trees: neighborhoods, businesses, nonprofits, schools, city departments, landowners and most importantly, individual residents. This spring, the program gave out more than 2,400 free trees to residents. And this September, the department is hoping to give away at least another 2,000. For more information and to apply for a tree, visit treephilly.org
I
n her role as Deputy Mayor for Transportation and Public Utilities, Rina Cutler oversees four major entities: the Streets Department, the Water Department, Philadelphia Airport and the City’s Energy Office. This means large-scale infrastructure projects—like the forthcoming airport expansion—fall under Cutler’s jurisdiction, requiring
her to engage engineers, city bureaucrats, community members, state government agencies and regional transit authorities. Trained as a social worker, Cutler views herself as a change agent who’s helping to shepherd Philadelphia into a new era focused on livability—a word she thinks resonates more with the average citizen than “sustainability.”
Citywide Bike Share
Public Transit Improvements
For years, Philadelphians have been pitching the idea for a citywide bike share. Since then, various concept studies have been done, both by the city and outside organizations. While the rollout is still likely a year to 18 months away, the Mayor’s Office of Transporation and Utilities has already stated exploring how to finance a citywide bike share. One option they’re exploring is how corporate sponsorship might work for such a program.
MOTU is looking to improve the convenience and accessibility of public transit. They’ll be working with SEPTA to define bus corridors in Philadelphia and implement preemptive traffic signals to make bus service faster. Cutler has also advocated for the renovation of the decaying City Hall station and implementation of an electronic fare system. Although both are still several years out, the projects are already underway. For more, visit phila.gov/motu
In the coming years expect improvements to SEPTA, such as faster bus service, a renovated City Hall station and an electronic fare system.
She focuses on helping people understand and accept that the world is changing, and that we need to work together to change with it. When it comes to city sustainability issues within her control—be they transit, waste or utilities— Cutler feels strongly that part of her job is framing the discussion in a way that makes it real for residents. In her words: “It really is about a long-term effort to make the city a place where people want to live, play, work and recreate.” Because the Mayor’s Office of Transportation and Utilities (MOTU) is in charge of a diverse group of city departments, the projects defining Rina Cutler’s work are equally varied. During her tenure, the Water Department rolled out its Green City, Clean Waters program, the recycling rate jumped from five to 19.5 percent, the almost-forgotten South Street bridge project was completed, and the city opened a series of new bike lanes. It’s a portfolio of accomplishments that might cause one to become complacent. But Cutler isn’t resting on her laurels. She has a few new projects in the works to support her goal to make Philadelphia more livable. —Samantha Wittchen
Rina Cutler Deputy Mayor for Transportation and Public Utilities
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urban naturalist
by bernard brown
Falcon Crest
A man, a broom and the world’s fastest air predator meet at City Hall’s clock tower by bernard brown
L
ook up, philadelphia. Study the clock tower at City Hall and the tops of our Center City skyscrapers to witness the high drama unfolding above the concrete and asphalt. Here the air’s top predators are flying high over rooftops and knocking their prey from the sky at 200 miles per hour. If you had been looking up from South Broad Street on May 23, you might have seen me. I was stationed just beneath the face of the clock on City Hall, holding a broom. I had been commissioned to protect Dr. F. Arthur McMorris, peregrine falcon coordinator for the Pennsylvania Game Commission, who was tagging a brood of four young peregrine falcons, fastening bands on their legs for future identification. My job was simple: use the broom to discourage the furious parents from attacking. Lucky for me, this only amounted to standing my ground as the parents glared from the balustrade a yard away, then ominously flew a couple blocks out, turning and coming back for another run. But who was I to keep the falcons from attacking? These are the fastest animals on the planet (topping 200 miles per hour in a dive), with a streamlined form, fierce eyes and clean-edged, slate gray head patterns that look like war paint. The pair in Philadelphia imposes a no-fly zone for a mile around City Hall: no other falcons may pass; seagulls take a wide detour across Center City. Their talons impale pigeons and ducks. I had a broom. Later, the adult falcons glared through the windows into the tower as McMorris measured the young and clipped bands onto their legs, and veterinarian Keith Hinshaw, the Philadelphia Zoo’s Director of Animal Health, looked them over. As a new father myself, I empathized with the mom and dad. How would I feel if giant 36
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monsters yanked my daughter from her crib and manhandled her while she screamed in terror? Peregrine falcons have an unusual relationship with humans. In the mid-1900s, DDT devastated the population and, by 1961, there were no breeding pairs east of the Rockies. After reintroductions into what’s considered their “natural” habitat failed in the 1980s (for example, great horned owls picked off the newly released falcons), biologists noticed that urban canyons mimicked peregrines’ natural habitat, complete with an ample supply of pigeons. Though peregrines are thriving at City Hall and nest under pretty much every bridge
across the Delaware, this is a habitat of convenience. “Quite frankly, nesting on man-made structures is not safe,” says McMorris. Plenty of fledgling falcons meet their end by smacking into an office window. Still, enough young peregrines disperse after they leave the nest to keep the overall population expanding. Before DDT became popular in the late 1940s there were on average 44 pairs of falcons in Pennsylvania nesting on natural cliffs. Now, we have just 32 pairs in the state with about one quarter living in the Philadelphia area. “This isn’t a very large number,” says McMorris, “but we’re thrilled since it’s more than the last year.” 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 .
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Brussels sprouts and kohlrabi, in season due to climate change by char vandermeer
B
y now there have likely been a few casualties in your garden. But like the Boss says: “Everything dies, baby, that’s a fact.” It would be a shame to let those containers gather dust until next spring, though, so clean them out, find some fresh, fertile, nitrogenrich dirt, and get your brassica veggies growing. Thanks to climate change, Philadelphia was recently promoted to a new zone on the USDA’s Plant Hardiness Zone Chart. The chart is the standard gardeners and growers follow to decide which plants are most likely to thrive in their geographic area. One of the benefits (if you can call it that) of this climate-change-spurred promotion is that Brussels sprouts, broccoli, kohlrabi, cabbage and other members of the brassica family aren’t restricted to early spring plantings anymore. In fact, they’re good candidates for fall replacement plantings, if you don’t mind a little gambling. Timing’s everything with the brassica clan, and this weather wackiness makes determining a safe planting time for fall crops a guessing game at best. So, with that disclaimer in mind, I’ll give it my best shot. Once August rolls around, it’s probably too late to consider growing Brussels sprouts and kohlrabi from seed (trust me, I’ve tried). But nice, healthy starts can still do well. Pay a visit to a real nursery, such as Primex or Greensgrow (please don’t go to a box store), and ask around for varieties they’d recommend. If you’re planning way ahead, and it’s still July, what the heck, give seeds a shot! Look for early-maturing cultivars like Franklin Brussels sprouts, Early Purple or Grand Duke kohlrabi, and stress-tolerant broccoli varieties like Arcadia. Assuming Philly’s first frost is—as the Farmers’ Almanac and last couple seasons predict—in mid-November to sometime in December, you can direct-seed your broccoli. So start these indoors 85 to 100 days before the first frost. I’ve found that Brussels sprouts and kohlrabi are a little more finicky, and prefer a nice, climate-controlled start. Plants can be safely transplanted into their final resting pot when they’re about three inches tall or have four to six mature leaves.
Brassicas love cooler temperatures, ideally with highs in the 60s or 70s, and in many cases, their flavor improves after a light frost—evidently there’s something about the colder temperatures that convert starches to sugars. Be prepared to keep the soil nice and moist; mulch works well both to conserve water and protect from extreme day-to-night temperature shifts. You’ll still have to keep your eyes peeled for bugs, though. Be sure to flip the leaves over and inspect the undersides carefully—this is where the creepy crawlies like to hide. Soapy sprays work well on aphids, and cabbage loopers (pesky garden-eating worms) move a little more slowly in the fall, so you should be able to handpick them before they wreak too much havoc. 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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jul 14
Selecting Perennials to Suit Your Gardening Goals
Learn from experienced gardeners Susan Nowland and Conna Clark how site conditions and personal tastes affect choosing perennials. →→ Sat., July 14, 9-11 a.m., $10, Fairmount Park Horti-
cultural Center, N. Horticultural and Montgomery Dr. For more information, visit extension.psu.edu/ philadelphia/programs/master-gardener
jul
Camphill Kimberton’s Hootenanny
jul 15
Native Trees Tour
jul 21
Philadelphia Zoo Summer Ale Festival
Celebrate local culture with a festival of music and food. The day includes games, face painting, hay rides, folk dancing and live music.
Take a tour of the native trees at Morris Arboretum and learn about the many ways native trees can support increased biodiversity. Offered every Sunday in July.
Enjoy summer seasonal beers and local bites while strolling through the gardens of the Philadelphia Zoo, home to 1,300 rare and endangered species.
→→ Sat., July 14, 3-10 p.m., $10 or $8 in advance, free
→→ Sun., July 15, 1-2 p.m., free with
→→ Sat. July 21, 6:30-10 p.m, $95 VIP/$65 general/
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for children 10 and under, Camphill Village Kimberton Hills, 1601 Pughtown Rd., Kimberton. To purchase tickets, e-mail bernadette@camphillkimberton.org or call 610-935-8660
jul
Plumbing and Drip Irrigation Basics
admission, Morris Arboretum, 100 E. Northwestern Ave. For more information, visit morrisarboretum.org
jul
Kitchen Garden in a Pot
$35 designated driver, Philadelphia Zoo, 3400 W. Girard Ave. For more information and tickets, visit philadelphiazoo.org
jul 21
Master Gardeners of Camden County: Plant Clinic
Eliminate some of the errors and labor of watering in your garden by learning plumbing basics and how to set up a drip irrigation for garden beds and containers.
Don’t have space for an in-ground garden? Learn how to grow herbs and vegetables in a variety of containers, including hanging baskets, window boxes and other planters.
The Master Gardeners of Camden County are holding a plant clinic. Stop by with garden questions, sick plants, insects and bugeaten leaves and flowers.
→→ Sat., July 14, 12-2 p.m., $35, includes a drip
→→ Thurs., July 19, 6-7:30 p.m., $15, The Salvation
→→ Sat., July 21, 9 a.m.-12 p.m., free, Camden
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irrigation kit, Greensgrow Farm, 2501 E. Cumberland St. For more information and to register, visit greensgrow.org/events
jul 14 15
Mammal, Reptile and Amphibian Discovery Weekend
Celebrate the Academy’s bicentennial year with this fun filled weekend. See some weird and wonderful specimens, help solve a mystery and make an animal mask to take home. →→ Sat. & Sun., July 14 & 15, 10 a.m.-5 p.m.,
free with museum admission, The Academy of Natural Sciences, 1900 Benjamin Franklin Pkwy. For more information, visit ansp.org
jul
Dollar Stroll
Enjoy live music, street performances and $1 dining specials at this outdoor street festival in University City.
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Army Kroc Center of Philadelphia, 4200 Wissahickon Ave. To register, visit pennhort.net/calendar
jul
Buggin’ in the Dark Adult Field Study
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jul
Summer Pruning for Form
Embark on a nighttime insect hunt in the New Jersey Pine Barrens with professional entomologists. Learn how to identify nighttime bugs and see unique beetles and moths.
This workshop provides hands-on experience pruning old roses during the summer to shape and control their size. Students should bring pruning shears and gloves.
→→ Fri., July 20, 7-11 p.m., $25 members/
→→ Sat., July 21, 9 a.m.-12 p.m., $50 members/
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$30 non-members, Pine Barrens, NJ. To register, call 215-299-1060 or visit ansp.org
jul 21
8th Annual Good Food Good Beer and the Rest is History
Slow Food and Farm to City partner in this annual local food and beer event. New this year, food trucks will be providing the menu. Plus local brewers, and market and food demos. →→ Sat. July 21, 6-9 p.m., $30 in advance/$35 at the
→→ Thurs., July 19, 5:30-8:30 p.m., free, University City. For more information, visit universitycity.org
County Environmental Center, 1301 Park Blvd., Cherry Hill, NJ. For more information, visit camden.njaes.rutgers.edu
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$75 non-members, Wyck, 6026 Germantown Ave. To register, visit wyck.org/programs
jul 21
Edibles in Containers Learn how to grow beautiful and fresh vegetables in tight spaces and containers.
→→ Sat., July 21, 10 a.m.-12 p.m., $25 members/
$30 non-members, Meadowbrook Farm, 1633 Washington Ln., Meadowbrook. To register, visit pennhort.net/calendar
door, The Shambles, Headhouse Square Market, Second and Lombard Sts. For more information and tickets, visit slowfoodphilly.org
p hoto by paul meyer
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jul
28
jul
Recycled Crafts Workshop
Local artist Heather Rinehart demonstrates how to create practical and pretty creations from plastic, glass bottles, cans and cardboard.
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→→ Sun., July 22, 12-1:30 p. m., free with day pass, Bar-
tram’s Garden, 5400 Lindbergh Blvd. To register, e-mail lgale@bartramsgarden.org
jul
26
Nature Uncorked: Days of Wine and Flowers
Tour the new Sensory Garden and enjoy an evening of wine, cheese and nature as you learn about the secrets of flowers. →→ Thurs., July 26, 8 p.m., $10 members/$15 non-
members, The Schuylkill Center for Environmental Education, 8480 Hagy’s Mill Rd. To register, e-mail scee@schuylkillcenter.org or call 215-482-7300 ext. 100
jul
Natural History and Environment of the Lower Schuylkill River
Uncover the history of Bartram’s Garden with curator Joel Fry, who will lead an indepth tour on the natural history and environment of the Lower Schuylkill.
Grid Alive
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tram’s Garden, 5400 Lindbergh Blvd. For more information, visit bartramsgarden.org
jul
Ornamental Vegetable Gardening
Jack Staub, co-owner of Hortulus Farm, will teach a variety vegetable gardening techniques from designing to staking.
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members, Hortulus Farm Nursery & Gardens, 60 Thompson Mill Rd., Wrightstown. To register, visit pennhort.net/calendar
aug
Leaf Casting 101
Capture the beauty of nature with this cast-leaf sculpture class and go home with a beautiful piece of art to put in your garden.
01
aug
Big Brook Fossil Field Study
Uncover mosasaur, shark, and fish teeth from 70 million years ago at Big Brook Preserve in New Jersey with Ned Gilmore, the Academy of Natural Science’s Vertebrate Paleontology Collection manager.
04
→→ Sat., Aug. 4, 10 a.m.-3 p.m., $35 members/$40
non-members, Big Brook Preserve, Colts Neck, NJ. To register, call 215-299-1060 or visit ansp.org
aug
07
Master Gardeners of Camden County Homeowners Series: Lawn Care Made Simple
Learn all about lawn care in this garden lecture. $35 non-members, Chanticleer, 786 Church Rd., Wayne. To register, visit pennhort.net/calendar
→→ Sat. July 28, 12-10 p.m., free/$12, $15 for nighttime
performances, 1000 block of South Street. For more information, visit phillymagicgardens.org
Cast Your Own Hypertufa Pots
Learn how to easily cast your own pots using Hypertufa, a lightweight combination of aggregates and Portland cement. Materials supplied. Pots can be picked up the next day.
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→→ Sat., July 28, 12-2 p.m., $25, Greensgrow Farm,
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Environmental Center, 1301 Park Blvd., Cherry Hill, NJ. To register, e-mail njgarden@camdencounty.com
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ART/GAGE: Celebrate Philly Creativity
2501 E. Cumberland St. For more information and to register, visit greensgrow.org/events
→→ Tues., Aug. 7, 7-8:30 p.m., $10, Camden County
Don’t throw it all away!
The annual festival street fair hosted by Philadelphia’s Magic Gardens. The all-day event features music, dance, fire arts, interactive activities and live art creation, along with unique crafts and local food.
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Grange Fair Grounds,169 Homan Ln., Centre Hall. For more information, visit farmfest2012.paorganic.org
→→ Tues., July 31, 6-8 p.m., $18 members/$23 non-
Church, 22nd and Spruce Sts. For tickets, visit gridphilly.com
jul
Celebrate organic growers and consumers with live music, educational activities, a farmers market, hands-on demonstrations and local, organic food.
→→ Fri.-Sat., Aug. 3-4, all day, free, Centre County →→ Sat., July 28, 1-2:45 p.m., free with day pass, Bar-
→→ Thurs., July 26, 7-10 p.m. $5, Trinity Memorial
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Pennsylvania Organic Farm Fest
→→ Wed., Aug. 1, 6-8 p.m., $30 members/
Join Grid for their monthly live event. Featuring: Katherine Gajewski, Director of the Office of Sustainability; Mike DiBerardinis, Deputy Mayor for Environmental and Community Resources; and Karen Randal, Director of the Office of Business Attraction and Retention. Musical guest is Spinning Leaves and enjoy free local beer form Rolling Barrel Events.
jul
aug
BENNETT COMPOST
www.bennettcompost.com | 215.520.2406
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
12th STREET CATERING Catering Sustainable Weddings & Special Events P: 215.386.8595
www.12thstreetcatering.com
photography by Alison Conklin Photography & 12 St Catering
ENVIRONMENTALLY
Fine Tree Care
BEFORE IT WAS TRENDY!
STONE
FRIENDLY
PA/DE CERTIFIED
(610) 485 9067
S U S TA I N A B L E BUILDING & REMODELING
CALL 215.510.0647 OR EMAIL INFO@THESTOCKGROUP.NET WWW.THESTOCKGROUP.NET
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e finest sustainably raised fruits and specialty vegetables available at Headhouse Farmers Market (Sundays 10-2) and at like-minded stores and restaurants throughout the city.
the pre-Finished Hardwood specialist since 1985 Environmentally-Friendly Wood Floors, Naturally Buy from a local Philly homeowner and SAVE!
FROM OUR FARM TO YOUR HOME 717.677.7186
R
(800) 363-6881
www.threespringsfruitfarm.com
Materials
Furniture Lighting Home Accessories
Furniture Lighting Home Accessories
North 2nd Street Philadelphia PA 19123 1001-13 North 2nd Street | Philadelphia | 267-455-03741001-13 | www.millesime.us
267-455-0374 info@millesime.us www.millesime.us
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installation
repairs
Bog Berry dryer balls The eco-friendly alternative to dryer sheets BiodegradaBle | ChemiCal free | energy savers
decorative & functional excellent gifts for wedding and baby showers HANDMADE IN PHILADELPHIA WITH LOCAL WOOL • www.BogBerrydryerBalls.com www.BogBerryDryerBalls.com
FRESH, LOCAL FOOD SEASONAL CUSTOM MENUS SUSTAINABLE EVENTS 215-435-0331 • info@birchtreecatering.com
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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There’s No Place Like Home Exploring the meaning of Slow Food at home and abroad by julianne mesaric
U
ntil my summer working at the Headhouse Farmers Market, I didn’t know what a real peach tasted like. The peaches from my childhood were firm, fuzzy globes—average, unmemorable pieces of fruit bought from the local box supermarket. Working at the Three Springs Fruit Farm stand changed that.
Ben Wenk’s peaches are heavy with sweet juice and thick meat, held together only by a thin layer of blushing, copper skin. After a few times eating his peaches, leaning over, juice dripping down my chin, I had one of those moments. “Oh,” I thought, “this is good food.” That summer with Three Springs Fruit Farm was more than an introduction to peaches. I began asking about food—how it’s made, how it’s eaten and how it shapes our culture. I discovered that people across the world share my curiosity, and that Slow Food, a global nonprofit linking good food with local traditions and sustainable production, has even founded a university on the subject. Last fall, I enrolled in a one-year masters program at Slow Food’s University of Gastronomic Sciences, an international school located in the small town of Pollenzo, Italy. The curriculum is designed to explore food from various perspectives: economically, historically, environmentally, politically, socially and creatively. There are regular classes, demonstrations, dinners and field trips meant to encourage direct interaction with food cultures. The field trips have been an especially important part of the program, providing direct connections to talented producers and growers, whose passions and hard work maintain gastronomic traditions and fertile land. During the semester, my 26 classmates (from 16 countries) and I traveled throughout Switzerland, Greece and four regions in Italy. We had rye bread in the Swiss Alps, olive oil in northern Greece, Brunello (a red wine) in Tuscany, Parmi-
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giano Reggiano in northern Italy, and dried pasta in Naples. These trips can be mimicked in our own Philadelphia area; heirloom vegetables in Bucks County, eggs at a farm in West Philly, cheese made in Chester County and Pinot Grigio produced with Pennsylvania grapes. Our food trucks serve chicken raised in Lancaster County, and our restaurants boast wild mushrooms and produce from fields less than an hour away. And then there’s the home garden—grown in a pot, a yard or a community space—it’s a beautiful way to cultivate your time and passion. Whether in Philadelphia or Italy, I found place responsible for shaping how one tastes, feels and shares food. In Italy, meals are almost always eaten together. Conviviality—or lack thereof—is a key element to understanding a food culture and something on which Slow Food puts a lot of emphasis. Some of the best lessons I had came from sitting around Tuscan tables and on picnic blankets, hearing about dishes made and eaten by students from all over the world. Looking back, my experience with Three Springs was more than inspiration—it was where I had my first classes. And so, when I return to Philadelphia this fall I’ll have another opportunity to continue my education with a new sense of gratitude, and I couldn’t be more excited. Before moving to Italy, Julianne lived in Northern Liberties and worked in public communications. She will graduate from the University of Gastronomic Sciences in November. Julianne can be reached at juliannemesaric@gmail.com .
il lustratio n by dani e l fi s he l
OTTO’S MINI 305 W. Lincoln Highway Exton, PA 19341 (855) 646-4194
OTTOSMINI.COM © 2012 MINI, a division of BMW of North America, LLC. The MINI name, model names and logo are registered trademarks. i llustrati o n by ki rste n h a r pe r
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What matters most? The environment matters.
The UniversiTy of Pennsylvania’s MasTer of environMenTal sTUdies PrograM
will arm you with the knowledge you need to address the world’s environmental problems. And you can complete your degree by going to school full time or part time, taking classes during the day or in the evening.
Give purpose to your passion at Penn.
@PENN_EES www.facebook.com/UPennEES 48
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Walk-In wednesdays Open information session for all LPS programs EnvironmEntal StudiES featured the SEcond WEdnESday of each month
www.upenn.edu/mes or search penn mes