Edible Allegheny - August / September 2013 by WHIRL Publishing

edible

Allegheny Celebrating Local Food & Healthy Lifestyles, Season by Season

August/September 2013

Number 33

plight of the bees

the

sweet!

ummer sangria, s inventive ice cream, local honey

what the buzz is about how you can help

reclaim your kitchen

the path to better health starts here

5 ways to prepare

heirloom tomatoes pg. 72

71896 45765

aug/sep 2013 $4.95

Display Until September 30, 2013

Member of Edible Communities

contents August / September 2013

departments 4 Editor’s LetteR We’re saluting summer

23 Holistic Health Ready to try a raw diet? Holistic Health Counselor Janet McKee advocates its many benefits.

and the region’s beautiful produce, from blueberries to heirloom tomatoes.

6 Calendar

24 Edible Excerpt

8 First Course + Edible Events

26 Three Ingredient Fix

Reserve your seat at a farm dinner in a field, sign up for a cooking class, and enjoy the great outdoors with our event listings.

Dig in to summer’s bounty — from grass-fed beef burgers to tips for kicking it up in the kitchen — then, check out our recap of the tastiest events around town.

14 Online Dish

Why so blue? It’s blueberry season, and we’re busy baking and cooking with these antioxidant-rich berries.

20 Local Leaders

Try a trio of melon recipes! Juicy combinations of cantaloupe, honeydew, and watermelon are wonderful warm-weather dishes.

30 Perfect Pours

Mix it up with our guide to summer-fied sangria, with inventive combinations and tips from top-notch bartenders.

Enhance your blog roll with three kitchen-loving bloggers, and find new foodies to follow on Twitter.

18 In Season

Find out about fermenting from Jill Ciciarelli’s book, “Fermented: A FourSeason Approach to Paleo Probiotic Foods.”

Help fight hunger! Join the Greater Pittsburgh Community Food Bank’s Gleaning project by volunteering to gather crops for families in need.

62 Edible Dining Guide

Learn more about restaurants that are sourcing local ingredients and supporting Western Pennsylvania’s farms.

66 Edible Directory Find the vendor details you’re looking for right here.

72 Last Bite

Crazy for tomatoes? We are, too! Try these tasty heirloom varieties.

features

32 the plight of the bees

Honeybees are crucial to the future of the world’s food supply — but the population of bees has dropped dramatically in recent years. Get the buzz on this hot-button topic, find out how you can help, meet the region’s beekeepers, and sample local honey.

42 Scoop Wisely

Photograph by Cayla Zahoran. Styling by Allie Wist.

46 reclaim your kitchen

The path to better health starts at home! Edible Allegheny’s Allie Wist shares her journey to wellness with a look at the importance of cooking for yourself.

Grab a spoon! It’s time to try tasty new flavors of ice cream, sorbet, and gelato. We’ve also got a must-make ice cream recipe and topping ideas, too.

Edible Allegheny

Farmers Market Directory

Find a farmers market near you in our extensive list of Western Pennsylvania farms.

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August/September 2013 Publisher

Jack Tumpson editor in chief

Christine McMahon Tumpson “Scoops on Beverly for Hershey’s Peanut Butter Cup ice cream in a sugar cone!”

Celebrating

Executive Editor

Nicole Barley

Senior Editor

Andrea Bosco Rachel Jones

art Director

Jason Solak

of serving great

Assistant Art Director

ITALIAN FOOD

Graphic Designer

IF YOU LOVE ITALIAN FOOD YOU OWE IT TO YOURSELF TO TRY OUR RESTAURANT

Where should we go for a great scoop of ice cream?

Editorial Assistant

74 YEARS All dressings and sauces are house made 18 flavors of house made gelato

WE WANTE D TO K NO W:

“Dozen Bake Shop’s goat cheese-flavored ice cream is really surprisingly awesome!”

Allie Wist

Jordan Harriger

Staff Photographer

Cayla Zahoran

ADVERTISING DIRECTOR

Sue Rye Glaneman

“The lavender ice cream at Bar Marco! Very light and fresh.”

Director of Local Sales

Mary Ann Trbovich

Account ExecutiveS

Janet Irwin, Jaime Mullen

“My favorite is Talenti Sea Salt Caramel Gelato from Market District.”

Sales Assistants

Emily Cassel, Meghan Milligan Business Manager

AngelosRestaurant.com 2109 North Franklin Dr Washington Pa. 15301 724-222-7120

Brandon Dunphy

Advertising production manager

Stephanie Penrose

Digital Media Manager

Lauren Wells

Editorial interns

Bree Babik, Katherine Christoff, Abby Dudley, Elsa Hellberg, Sasha Henry, Ann Rooney, Michelle Sebastian, Maria Vogel Art interns

Megan Keller, Allison Lembright Photography Intern

Nicole Burkhardt, Mariah Wild Advertising Interns

Jennifer Babiak, Sabrina Conti, Hannah Gamble, Heather Mustin, Bridgette O’Reilly

Opentable.com for Reservations. 2

For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997. Edible Allegheny Magazine 1501 Reedsdale Street, Suite 202, Pittsburgh, PA 15233 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by Whirl Publishing, Inc. Copyright 2013 Whirl Publishing, Inc.

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Editor’s Letter

Online Foodie Find coverage of local foodie events, our favorite recipes + tasty news, all on our new blog!

This month on the Edible blog: Assistant Art Director Allie Wist gives you a peek inside a Thai cooking class at Chop, Wok, & Talk! edibleallegheny.com/blog

Hey, Honey! Photographs by Cayla Zahoran + Allie Wist

t’s summer, and life is sweet. There are long, sun-soaked days that lead into lingering, lovely evenings. Local produce is at its peak, and farmers markets are in full swing. In this issue, we’re celebrating all of the season’s gifts, in particular, its naturally sweet offerings. Begin with blueberries on page 18. Then, sample a trio of juicy melon combinations on page 26; try a raw, two-ingredient smoothie suggested by Holistic Health Counselor Janet McKee on page 23; and indulge in homemade ice cream, gelato, and sorbet on page 42. And we haven’t even gotten to the sugar rush you’ll get when reading about local beekeepers and their honey, starting on page 32. Talk about an all-star sweetener. What better way to ease a sore throat than tea with honey? It also works on its own as a natural facial cleanser, thanks to its inherent antibacterial properties. Try a drop in salad dressing as an emulsifier. Drizzle it on Greek yogurt with toasted almonds. Or, my personal favorite, make homemade granola using honey as the binding agent. But we wanted to take a step back and consider the source of this ancient ingredient. Honeybees (and their relatives, bumblebees) are the stars of this issue because of their importance to the future of our food supply. Bees pollinate one in every three bites of food on our plates, yet the population of these insects is facing unprecedented strain and stress. Turn to page 32 to find out how you can contribute to a healthier bee community, starting in your own home. We end the issue on another one of summer’s star fruits: tomatoes! Heirloom varieties, from “Ida Golds” to “Brandywines,” are the objects of our affection on page 72. How about this for a perfect menu match: a Caprese salad, paired with a glass of homemade sangria. Like the way that sounds? We tell you how to mix up your own punch on page 30. Here’s to your sweet summer! Nicole Barley Executive Editor

On the cover: Photograph by Cayla Zahoran. Styling by Allie Wist.

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Online of ten? Stop an d say hello — we’d love to hear from yo u!

edibleallegheny.com @EdibleAllegheny FACEBO OK: facebook.com/edibleallegheny WEB:

T WITTER:

We’ve compiled the region’s most extensive farmers market directory. Now, you can access it when you’re on the go. Find your neighborhood market at edibleallegheny.com/farmers-markets.

Calendar What’s Cooking, Growing, Happening

August 2013 Monday

Tuesday

Wednesday

Thursday

Friday

Yoga Series to Benefit Farm Sanctuary, BYS Yoga, South Side, 412.481.9642 Top Foodie Team Tournament: Corn, Giant Eagle Market District, Robinson, 412.788.5392

every Monday: Meatless Mondays at Whole Foods Market

The Flavors of Sicily Cooking Class, WilliamsSonoma, Shadyside, 412.688.9220

August 5-9 Farm Dinner, Soba, Shadyside, 412.362.5656

Pest and Disease ID Free Workshop, Rosalinda Sauro Sirianni Garden, Bellevue, 847.987.1580

Sandwich from Marty’s Market, a Pittsburgh Restaurant Week participant.

14 Pest and Disease ID Free Workshop, Penn Hills Community Garden, Penn Hills, 847.987.1580

Trip to the Tropics: Handson with Chef Ben Sloan of Kaya, Giant Eagle Market District, Robinson, 412.788.5392

August 12-18 Pittsburgh Restaurant Week, 412.586.4727, pittsburgh restaurantweek.com

Cookbook Club featuring “WS Weeknight Gluten-Free,” Williams-Sonoma, Shadyside, 412.688.9220

21 The Bob O’Connor Cookie Cruise, Gateway Clipper Fleet, Station Square, 412.355.7980

Micah Maughan, Churchview Farm Summer Dinner Series, Baldwin, tara@ churchviewfarmpgh. com

every Tuesday:

Taco Tuesday at Whole Foods Market

Summer Soups, Giant Eagle Market District, Robinson, 412.788.5392

26 every Monday:

half-Priced Wine Night, Cioppino, Strip District

Moroccan Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

Thai Curry: Hands-on with Chef Carey Palenchar, Giant Eagle Market District, Robinson, 412.788.5392

August 27-31 71st Annual Big Knob Grange Fair, 336 Grange Road, New Sewickley Township, 724.774.7093

edible Allegheny

Grow Pittsburgh’s Let Us Eat @ Legume, Legume, Oakland, 412.621.2700

BikeFest 2013 VIP Party, Pittsburgh Opera, Strip District, bikepgh.org

Spicy with Chef Javier Vazquez, Giant Eagle Market District, Robinson, 412.788.5392

the Plight of the Bees, Wild Purveyors, Lawrenceville, 412.431.7888

1-2-3 From the Garden: Hands-On with Chef Donato Coluccio, Giant Eagle Market District, Robinson, 412.788.5392

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Artisan Market, Williams-Sonoma, Shadyside, 412.688.9220

PurpleStride Pittsburgh, Riverfront Park, North Shore, jmiller@ pancanvolunteer.org Healthy Kids Cuisine Cooking Class, Habitat, Fairmont Pittsburgh Hotel, Downtown, 412.773.8848 National Mustard Day

Growing Orchids in Pittsburgh, Phipps Conservatory & Botanical Garden, 412.622.6914

From Farm to Table, Giant Eagle Market District, Robinson, 412.788.5392 farm to Fork: Dinner in the Orchard, Soergel Orchards, Wexford, 412.935.1743

Al l mo nt h!

Artist Harvest Community Supported Art Performance Se ries New Hazlett Theater, North Side, 412.320.4610

August 9-25 Pittsburgh Bike Fest, bikepgh.org

Monique Ruvolo, Churchview Farm Summer Dinner Series, Baldwin, tara@ churchviewfarmpgh.com

18 Sowing Seeds

August 17-18 The Laurel Highlands Garlic Festival, Faranda’s Farm, Hollsopple, 814.479.7109 IPA Jam, Mad Mex, Cranberry, 724.741.5656

for Fall, Phipps Conservatory & Botanical Garden, 412.622.6914

August 17-18 Fields to Fork Weekend — U-Pick Veggies, Bedner’s Farm and Greenhouse, McDonald, 724.926.2541

East End Brewing Tour and Tasting, East End Brewing Co., East End, 412.537.2337

All About the Burgh, the Culture to Ketchup Tour!, 125 West Station Square Drive, Station Square, 412.281.2085

Benefit Dinner Series, Casbah, Shadyside, 412.661.5656

Bikram Yoga Squirrel Hill’s Yoga in the Park, Overlook at Schenley Park, Oakland, 412.586.7501

Today, she would have been 101.

Sunday

August 10-17 Washington County Agricultural Fair, Washington County Fairgrounds, Washington County, 724.225.7718

Celebrate Julia Child!

Vegetarian Prix Fixe Dinner, Kaya, Strip District, 412.261.6565

Wednesday Wellness Bowls, Whole Foods Market, Shadyside, 412.441.7960

Wine Tasting: Finger Lakes, Giant Eagle Market District, Robinson, 412.788.5392

Sushi Basics, Giant Eagle Market District, Robinson, 412.788.5392

Edible Allegheny at the Market Square Farmers Market, Downtown, 412.431.7888

Mario Batali’s Italian Dinner Cooking Class, Williams-Sonoma, Shadyside, 412.688.9220

Around The World Pop Up Dinner Launch, Pittsburgh Public Market, Strip District, 412.512.5917

Saturday

Alfresco Italian Garden Dinner, St. James Farmers Market, Sewickley, exploresewickley.com August 24-25 21st Annual Seven Springs Wine & Food Festival, 777 Waterwheel Drive, Champion, 800.452.2223

11th Annual Monroeville Jazz Festival, Tall Trees Amphitheater, Monroeville, 412.372.4332

Rabbit Butchery Class, Crested Duck Charcuterie, Beechview, 412.892.9983

August 22-25 Ypapanti Greek Food Festival, 1672 Electric Ave., East Pittsburgh, 412.824.9188

August 24-25 16th Annual Art Festival on Walnut Street, Shadyside, 561.746.6615

August 22-25 Little Italy Days, Liberty Avenue, Bloomfield, 412.377.2923

Savor Pittsburgh, SouthSide Works, South Side, 412.641.8950 French Dinner Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

Cooking with Beer: Hands-on with Chef The Farmer’s Table Javier Vazquez, Giant Eagle Market District, Robinson, at Jarosinski Farm, Sarver, 412.841.8381 412.788.5392 Photographs by Cayla Zahoran, from Drew Nicholas.

September 2013 Monday

2 every Monday: Meatless Mondays at Whole Foods Market

Tuesday

Wednesday

Thursday

5 All About the ‘Burgh , the Culture to Ketchup Tour

Molly’s Trolleys Sights eeing Tour, Station Square, 412 .281.2085

Tasteful Tuesdays — Labor Day Chicken BBQ, The Joel Lindsey, SpringHouse, Eighty The Mall at Robinson Food Four, 724.228.3339 Court, Robinson, 412.788.0816 Labor Day

Wednesday Wellness Bowls, Whole Foods Market, Shadyside, 412.441.7960

every Tuesday:

Taco Tuesday at Whole Foods Market

Season Extension with Low Tunnels Free Workshop, Garfield Community Farm, Garfield, 847.987.1580

Grow Pittsburgh’s Let Us Eat @ Root 174, Root 174, Regent Square, 412.243.4348

September 16-19 Chuseok Harvest Festival, Soba, Shadyside, 412.362.5656

Thai Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

Wednesday Wellness Bowls, Whole Foods Market, Shadyside, 412.441.7960

Photograph by Megan Wylie Ruffing.

Tapas & Paella Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

Bobby Flay’s Throwdown Cooking Class, Williams-Sonoma, Edible Shadyside, Allegheny at 412.688.9220 the Market Vegetarian Prix Square Farmers Market, Fixe Dinner, Downtown, Kaya, Strip District, 412.261.6565 412.431.7888

French Country Fare Cooking Class, WilliamsSonoma, Shadyside, 412.688.9220

Wednesday Wellness Bowls, Whole Foods Market, Shadyside, 412.441.7960

Party at the Pier, North Shore Riverfront Amphitheater, North Shore, 412.258.6636 September 1-29 Pittsburgh Renaissance Festival, 112 Renaissance Lane, West Newton, pittsburghrenfest.com

Cookbook Club featuring “Collards & Carbonara: Southern Cooking, Italian Roots,” Williams-Sonoma, Shadyside, 412.688.9220

September 15 Animal Rescue League’s Pancake Brunch, Double Wide Grill, South Side, 412.345.0346

Th ro ug h Oc tob er 31

Lamb Butchery Class, Crested Duck Charcuterie, Beechview, 412.892.9983

Friday

26 September 25 Vietnamese Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

Saturday

Sunday

International Beer and Food Pairings Cooking Class, Habitat, Fairmont Pittsburgh Hotel, Downtown, 412.773.8848 Sewickley Harvest Festival, Broad and Thorn Streets, Sewickley, exploresewickley.com

Sijahk Yoga’s Warrior Series, Ligonier Camp & Conference Center, Ligonier, 724.219.5025 French Baking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

Seventh Annual Steel City Big Pour, Construction Junction, Point Breeze, 412.243.5025

Grandparents Day Ham and Turkey Dinner, The SpringHouse, Eighty Four, 724.228.3339

Third Biennial Sewickley Garden Tour, Sewickley Heights, Sewickley, gardentour@ sewickleygardens.org

September 13-April 19 ENOUGH Violence: Artists Speak Out, Society for Contemporary Craft, Strip District, 412.261.7003 x15

Flavors of Pittsburgh, Westin Convention Center Hotel, Downtown, 412.434.7044 Mexican War Streets Society’s 44th Annual House & Garden Tour, North Side, ljward51@yahoo.com

ZooBrew, Pittsburgh Zoo & PPG Aquarium, Highland Park, 412.665.3640

Lamb Butchery Class, Crested Duck Charcuterie, Beechview, 412.892.9983

Baptist Homes Society Community Day 2013, Baptist Homes Society, Mt. Lebanon, 412.350.9654

A Taste of Grow Pittsburgh, Pittsburgh Center for the Arts, Shadyside, kate@ growpittsburgh.org

September 20-22 Mother Earth News Fair, Seven Springs Mountain Resort, Seven Springs, 800.452.2223

September 21-22 Fields to Fork Weekend — U-Pick Veggies, Bedner’s Farm and Greenhouse, McDonald, 724.926.2541

Laurel Highlands Harvest Festival, Christian W. Klay Winery, Chalkhill, 724.439.3424

Passport to Portugal Wine Dinner, Gateway Clipper Fleet, Station Square, 412.355.7980 September 20, 21 Animal Friends’ Black Tie & Tails, Caryl Gates Gluck Resource Center, North Hills, thinkingoutsidethecage.org

September 27-October 20 Kurt Hentschlager and Ulf Langheinrich, SPACE Gallery, Downtown, trustarts.org/first

Benefit Dinner Series, Casbah, Shadyside, 412.661.5656

September 27-28 Great Race Expo, David L. Lawrence Convention Center, Downtown, 412.255.2493

First Day of Fall

ev ery satu rd ay in Au gu st + Se pt emb er

Saturday Showdow

Whole Foods Marke t, Wexford, 724.940.6100

Hot Pink Pittsburgh, August Wilson Center, Downtown, 412.253.8138 Compagnie Marie Chouinard, Byham Theater, Downtown, trustarts.org/first

Richard S. Caliguiri City of Pittsburgh Great Race, Downtown, rungreatrace.com, 412.255.2493

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First Course Complied by Nicole Barley Photograph by Cayla Zahoran Styling by Allie Wist

Burg(h)ers & Beer!

New to Bocktown Beer and Grill’s menu is grass-fed beef from Fields of Grace Farm in Hookstown, Pa., located just 20 minutes from both of the restaurant’s locations. The beef is sourced from Belted Galloway cattle, a heritage breed that originated in Galloway, Scotland. The resulting product is very lean, high in omega-3 fatty acids, and is free of added hormones. A diet of grass is most natural for the grazing animal, and it’s not only better for the cows, but for the environment as well. Says owner Chris Dilla, “Most restaurants order their proteins by the pound — we are ordering and committing ourselves to the entire animal. We do also order the bones and organs, so that we can make sauces and offer occasional treats, such as bone marrow and terrines. The carbon footprint of bringing this meat to the plate is extremely low in comparison to other meats and we are very proud of that factor.” Menu items range from rib-eye steaks to “Cattle and Can” pairings. For example, the Trattoria burger — with buffalo mozzarella, basil, Roma tomatoes, balsamic glaze, and Bermuda onion on grilled ciabatta — is particularly delicious, especially when paired with a can of Sly Fox Beer’s Grisette Working Class Ale, a seasonal Belgian-style saison, brewed in Phoenixville, Pa. Visit the Bocktown website for the latest grass-fed beef offerings! Bocktown Beer and Grill, Pool City Plaza, Robinson, 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com.

latest joint for g r as s - fed

loca l beef

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Drink Up

Muy Bien!

Kevita Sparkling Probiotic Drinks have become one of our go-to beverages for their refreshing and cleansing properties. New to the collection of probiotic offerings are Daily Cleanse, which is infused with organic lemon and cayenne, and Mojita, a minty, lime libation, minus the alcohol, of course. The lightly carbonated bottled bevies feature four strains of probiotics; are lightly sweetened with stevia; are non-GMO; and free of dairy, lactose, and gluten. Cheers! Kevita Sparkling Probiotic Drinks are available at Whole Foods Market, 5880 Centre Ave., Shadyside. 412.441.7960. 10756 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.

We love the street-side tacos at Reyna Foods in the Strip — along with the authentic flour and corn tortillas;

chips; and Mexican, Caribbean, and Latin American fare for sale inside the specialty shop. Now, owner Nicola DiCio has opened a restaurant, right downstairs! Casa Reyna offers those signature tacos, along with an expanded menu and a wide selection of beers and tequila flights, highlighting spirits from the highlands and lowlands of Mexico. DiCio is also set to launch a panadería, or a Mexican bakery, soon! Casa Reyna, 2031 Penn Ave., Strip District. 412.904.1242. facebook.com/casareynamex.

Scenic Suppers Presented by Chef Jacob Mains, The Farmer’s Table farm dinner series emphasizes the 360-degree relationship we have with food —

from the environmental impact, to the taste of what’s on our plates, to how it affects our health. Mains has established an ongoing partnership with local farms to present these seasonal, local, from-scratch dinners. The series continues on August 31 at Jarosinski Farms, September 7 at Lewis Family Farms, and September 21 at Blackberry Meadows Farm. The events include hors d’oeuvres stations, a soup or cheese and charcuterie plates, salad, pasta, entrée, and dessert courses. The events also feature live music and, of course, gorgeous views. “It’s very scenic,” says Mains. “When you’re out in the open air, there’s so much to take in. It’s a very pleasing experience.” Plus, the events are BYOB! For more information and reservations, visit farmerstable.org.

This page: Photograph by Adam Milliron, from Blaze PR, Drew Nicholas.

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To Market, To Market

We’ve got a great idea for how to spend your lunch break on Thursdays! Head to the Market Square Farmers Market, bustling with 30 local farm stands, vendors, wineries, and live music, weekly from 10 a.m.-2 p.m. Mark your calendar for August 22 and September 18 when Edible Allegheny magazine will be there, distributing magazines and discussing all things locavore! The market, now in its ninth season of operation, is presented by the Pittsburgh Downtown Partnership, and provides Downtown residents and commuters the chance to buy local goodies in the heart of the city. Market Square Farmers Market, Fourth Avenue and Market Square, Downtown. downtownpittsburgh.com.

Kitchen Kickstarter

Take your favorite food or ingredient and pretend you could cook with it over and over again without growing tired — well, you can! Brooklynbased food writer, editor, and publisher Nick Fauchald has created the interactive series “Short Stack,” which is a small-format publication about inspiring ingredients and recipes, authored by America’s top culinary talents. Each 50-page, hand-stitched booklet is packed with recipes that offer ingenious new ways to cook your favorite things. Bon Appétit magazine contributor Ian Knauer, a Pennsylvania native, helped to kick off the series with one of his go-to foods: eggs. “The passion and voice of the author practically jumps from the pages, making each edition stand out,” says Knauer. “That also ensures that they’ll never get boring.” The additional two editions, part of the launch, are centered around strawberries — by Susan Spungen — and tomatoes — by Soa Davies. “With each individual voice coming through, each edition is both its own booklet and part of a collection of related notes — like a family of individual recipe collections,” says Knauer. Funded entirely by Kickstarter, this project of Fauchald’s is to create a hybrid of cookbooks, while remaining concise, affordable, and functional. Since its launch, it’s nearly doubled its goal of raising $50,000 — with more than 1,700 backers. Assembled with baker’s twine, these pages make the perfect gifts! The first three editions are available for pre-order now on shortstackeditions.com. — Katherine Christoff

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Grow On!

Congratulations go out to Grow Pittsburgh! 2012 marked a monumental year for the urban agriculture nonprofit, starting with a new office space in Larimer. From there, the group created five new community gardens, bringing the total in the city to 12! Other outstanding stats for the nonprofit’s annual report include:

•1 ,090+ volunteers donated 2,260 hours of time to Grow Pittsburgh programs • Worked with 1,668 students in five Pittsburgh Public Elementary Schools and two Public Charter Schools through the Edible Schoolyard Pittsburgh Program • Grew 3.8 tons of food at Braddock Farms, Shiloh Garden, and Frick Greenhouse Want to know how you can get involved? Visit growpittsburgh.org for more information. Photographs from John Altdorfer, William Hereford, by Cayla Zahoran.

Park and Ride

In need of a bike space? New to Downtown is the Third Avenue Bike Station, featuring 50 parking spaces for those two-wheel mobiles. Located just a block from Market Square, the station is equipped with a free, public parking area, a bike fix-it station, and a 24-space storage locker, available for an annual lease of $100. The initiative, led by BikePGH, is part of a continuing partnership with the city to make Pittsburgh a more bike-friendly place. A total of 500 racks are located all around Pittsburgh, from Lawrenceville to Squirrel Hill, along with many different bike trails totaling miles. Moreover, Pittsburgh is a bronze-level, bike friendly community that earned the title of one of the top 30 bikefriendly cities in America. â&#x20AC;&#x153;From installing green bike lanes and launching a citywide bike share system, to increasing the number of bike racks, lanes and on-street corrals, we continue to work to make Pittsburgh a world-class, bike-friendly city,â&#x20AC;? says Mayor Luke Ravenstahl. For more information, visit bikepgh.org.

12 food artisans, 6 family farms, 4 dairies, 4 produce vendors, 1 farm cooperative and 1 forager seeding 14 restaurants and a catering company.

w w w. b i g b u r r i t o . c o m

Worldly Menu

Reserve your seat for a fourcourse, pop-up dinner event at the Pittsburgh Public Market. Hosted by chef, entrepreneur, and artisan food producer Mya Zeronis of Zest Wishes, the meal on August 9 is BYOB, and is set to include globally inspired, organic cuisine, including chilled watermelon and roasted multi-color tomato gazpacho, grilled corn on the cob with coconut butter and sea salt, and for dessert, vegan falooda, a South Asian rendition of an ice cream float. Did we mention the menu is also vegan, paleo, and gluten-free? Zeronis also offers cooking classes focusing on Vietnamese summer rolls and kimchi pickling. For more information and reservations, visit zestwishes.co. Photograph by Nicole Burkhardt.

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edible events

‘Tis the season for the freshest, most colorful ingredients, and for gatherings and gormandizing. We’ve been devouring all the city has to offer!

By Andrea Bosco

food revolution day

Ten local celebrity chefs were paired with 20 student chefs from Barack Obama Academy to showcase their culinary skills and serve a reinvented school food menu, which included greens and beans, and fresh salsa. The chefs, which comprise the Food Revolution Cooking Club (FRCC), also celebrated Food Revolution Day with a farmers market and auctions to benefit initiatives in Pittsburgh school cafeterias. A programming partnership of the Environmental Charter School and Bar Marco, the FRCC enjoyed an interactive cooking demonstration at Phipps Conservatory & Botanical Gardens, fruit tastings, edible pot-a-plant activities, a fun walking challenge, and an Iron Chef competition! Keep up with Pittsburgh’s Food Revolution team on Twitter @PGHFoodRev.

Cocktails for Creative Rescue

Daniel Shapiro, Erika Johnson, Erin Neszpaul, Cameron Brady, and Ashley Andrews of Pittsburgh Center for Creative Reuse (PCCR) gathered at Wigle Whiskey in the Strip District to raise funds for the organization. The evening included tasty

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eats from the PGH Food Truck, Bar Marco, Whole Foods, and East End Food Co-op; a fabulous raffle; crafting; live bluegrass music; and $5 cocktails! Guests paid-what-they-wished at the door to support PCCR, and Wigle donated 12 percent of all cocktail and bottle sales. Photographs by Cayla Zahoran, Allie Wist.

The Farmer’s Table

Guests enjoyed a genuine farm-to-table dinner presented by Chef Jacob Mains at Blackberry Meadows Farm, complete with a farm tour and wine from local Narcisi Winery. Mains crafted a beautiful, five-course meal in an outdoor kitchen, and served guests alongside the owners of Blackberry Meadows Farm. Jen Montgomery and her apprentice, Dana Waelde, took guests on a tour of chicken coops, pig houses, and high tunnels, where they viewed items that appeared on the evening’s menu, including scallions and heirloom tomatoes. Read more about The Farmer’s Table series on page 9!

Peach, goat cheese, and rosemary pizza with a crisp shiitake and cheese canapé.

pig roast

Every other month, Marty’s Market presents a particular culture’s preparation of a whole hog, complete with side dishes, drinks, music, and entertainment. During its most recent cookout, guests celebrated the Yucatan peninsula with cooking by Renya Foods! A $10 plate included two pork tacos, served on local, organic corn tortillas and dressed with pickled onion, cilantro, rice, and beans. For those who brought their own tequila, margarita mix was provided.

garfield Night Market

In an effort to kick off the Garfield Night Market, opening on August 2, Bar Marco and the PGH Taco Truck hosted No Menu Monday. A full house of foodies garnered a significant amount of profits to go toward licensing and permits for Garfield food vendors with goals of jumpstarting their own businesses. Supporters munched on an assortment of tacos, including steak and kimchi, ceviche, jerk chicken and avocado, and tofu and asparagus.

Summer Solstice Party

Legume Bistro Sous Chef Brian Wiltrout and Bar Marco Chef de Cuisine Jamilka Borges grilled sardines during Legume’s “(Almost) a Solstice Dinner,” where each ticket included dinner, two drinks, and a spin on the “Food, Folks, and Fungus” prize wheel. The many people who keep Legume in existence and flourishing attended, making it a celebration of community and food! Photographs by Allie Wist, from Marty’s Market, Trevett Hooper/Legume Bistro.

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Online Dish

Original Offerings By Lauren Wells

Miniaturize your meals, sip on local libations, and get ambitious with three innovative food bloggers

Drew’s Pie Supply @drewspiesupply

BAKING , DOMESTICIT Y, AND ALL THINGS MINI “Good things come in small packages” is the mantra of Katy Zeglen’s blog, Baking, Domesticity, and All Things Mini — and rightfully so. Zeglen first began experimenting with food in college, and eventually, what started as a trial-anderror process in a “very, very tiny kitchen” resulted in the creation of a multi-faceted cooking and baking blog. “I started [the blog] with the intention of having a place to share recipes and to show folks that anyone can cook well,” says Zeglen. Among her miniature-themed recipe collections are Mac & Cheese Bites, Mini Meatloaves, Super Mighty & Mini Quinoa Cups, and Mini Oreo Cheesecakes — just to name a few.

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Follow Foodies

Enhance your Twitter feed with these foodie accounts

Although smaller-sized items are her specialty, Zeglen certainly knows how to prepare a hearty meal. Recently, she’s invented original dishes such as Sour Cherry Pie, Avocado Chicken Parmigiana, and Greek Tilapia with Feta-Tomato Orzo. “I’m a small lady with an enormous appetite,” Zeglen explains. “I mean, I really, really love food.” And with one glance at All Things Mini, that isn’t difficult to see. Zeglen’s recipes are filling and artistic, yet suitable for chefs and bakers of any level of expertise. “I want to prove to readers that they only need to love food [in order] to make good food,” she shares. bakingdomesticityallthingsmini. blogspot.com

AUGUST / S E PT E MB E R 2 0 1 3

Add the resident baker at Commonplace Coffee in Squirrel Hill and Commonplace Voluto for daily dessert lineups and Pie Day Friday menus. Bayardstown Social Club @Bayardstown

Pittsburgh’s young city dwellers unite to eat, drink, and explore the outdoors at this members-only Strip District spot. Follow for weekly event details, or join the club yourself!

Fukuda Truck @FukudaTruck

Love Fukuda? Follow the restaurant’s mobile unit — literally — as it serves up authentic Japanese cuisine at various Pittsburgh locales. Chatham Food Studies @ChathamFST

Learn how you can contribute to our community’s food system, and get the details on local food and sustainability events, workshops, and volunteer opportunities. Photograph from Katy Zeglen.

101 ACHIE VEMENTS

If you’ve ever found yourself searching for new, unique ways to experience Pittsburgh, take a few pointers from Jennifer Tkocs and Michael Scotto, authors of 101 Achievements. After having been disappointed with the social scene in Los Angeles, where they lived for more than a year, the married couple returned home to Pittsburgh with an ambitious endeavor in mind. Instead of setting New Year’s resolutions, Jennifer and Michael opted to create a list of 101 goals they would set out to achieve in one year. “A lot of what we do is food-related,” says Jennifer. “Each year, we focus on one area of town for visiting restaurants.” Since the blog’s formation in 2010, the couple has covered the entire stretch of Liberty Avenue in Bloomfield as well as Murray Avenue in Squirrel Hill, and they plan to focus on Regent Square restaurants this year. Despite their curiosity with Pittsburgh’s restaurant scene, Jennifer and Michael are no strangers to cooking at home, often documenting the recipes they craft from their weekly Penn’s Corner CSA shares. “We do some recipe-related blogging, and always try to set a cooking achievement,” the couple explains. “This year, we took the 10,000 Tables Pledge with Let’s Move! Pittsburgh, so [on the blog] we’ve been highlighting sit-down dinners with no distractions.” Although the pair has yet to complete all 101 goals in one year — “last year, we made it through about 80,” she shares — they have no intentions of slowing down. During the August and September months, they plan to partake in Pittsburgh Restaurant Week, continue their self-guided tour of the Allegheny County Belt System, and train for a bike ride to Washington, D.C. on the Great Allegheny Passage. “We’re not entirely a food blog,” they note. “[101 Achievements] is about keeping things fresh, adventuring, and not taking yourself too seriously.” 101achievementsblog.com Photographs from Jennifer Tkocs, Elizabeth Schandelmeier Gilgunn.

LET’S BLOG ABOUT FOOD

tra! edible exipes for

c Get the re Gilgunn’s ier e lm e d n er Scha & Summ o Maria t a Gazpach online Sangria com/ egheny. ll a le ib d e s. e recip

As the title of her blog hints, Let’s Blog About Food author Elizabeth Schandelmeier Gilgunn spends the majority of her time talking, teaching, writing, and, perhaps most importantly, cooking food. A self-proclaimed “passionate supporter of the Pittsburgh food scene,” Schandelmeier Gilgunn understands the importance of knowing where her food comes from, utilizing only fresh, locally grown ingredients. In addition to her talents as a chef de cuisine, Schandelmeier Gilgunn is also skilled in the art of crafting cocktails, occasionally teaching cocktail classes at various foodie spots around Pittsburgh, such as the Strip District’s Pittsburgh Public Market. “More recently, I’ve begun to pay as much attention to the things that I drink as I do the things that I eat, and I think others should, too.” Inspired by her surroundings, this locavore enjoys the challenge of using the most creative ingredients she can find to invent custom beverages, both alcoholic and non-alcoholic. One of her favorite drink recipes? The Gazpacho Maria, a guilt-free, 100-percent local beverage that she describes as “a flavor-boosted and ultra-light version of a Bloody Mary.” Also on Schandelmeier Gilgunn’s go-to list: White Wine Summer Sangria, incorporating Seyval Blanc from Glades Pike Winery. “I’m happy to be Pittsburgh’s locavore lush,” she confesses. letsblogaboutfood.com

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Customize Your Own Sushi Attention all chili cooks! The chili cook-off has come back to the winery! Get your best recipe and enter! Enjoy grape stomping, wine tasting, kids activites, regional crafters, food and live music provided by Jazz legend Harold Betters. A 5$ donation at the gate will benefit Raymond E. Malone Agricultural Scholarship and community organizations.

For Details on other upcoming events visit CWKlayWinery.com

*The ticket price is refundable up to 48 hours prior to the event. For reservations, contact the winery directly at 724-439-3424.

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In Season

Rhapsody in Blue By Nicole Barley Photographs by Cayla Zahoran Styling by Allie Wist

he pop of biting into a fresh blueberry is like nothing else â&#x20AC;&#x201D; sweet and tangy, bursting with sunshine and summer. Did we mention that the beautiful berries, which are native to North America, are also a superfood, filled with amazing amounts of antioxidants? Ideal for baking into cobblers and muffins, topping salads or cereal, or simply, as a snack, weâ&#x20AC;&#x2122;ve handpicked a few simple recipes to make while these berries are at the peak of freshness. Details in Edible Directory, page 66.

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Blueberry-Lemon Mojito

By Sean Maloy, assistant general manager of Seviche

Ingredients: 1 1⁄2 ounces Bacardi Wolf Berry Rum 2 lemon wedges 6 blueberries 4 large mint leaves 1 teaspoon Sugar in the Raw 1 ⁄2 ounce simple syrup Splash of soda water

Blueberry Oat Crumble Bars

By Jessica Merchant, author of the blog “How Sweet It Is,” howsweeteats.com

Ingredients: 1 1⁄2 cup rolled oats 3 ⁄4 cup whole wheat pastry flour 3 ⁄4 cup brown sugar 1 ⁄4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 ⁄2 cup + 2 tablespoons butter 1 cup blueberries

Directions: Preheat oven to 350oF. In a large bowl, combine flour, sugar, oats, cinnamon, and salt, and mix until combined. Melt the 1⁄2 cup of butter and add it, along with the vanilla, to the oat mixture. Stir until moistened. This may take a minute or two! Fold in the blueberries — it’s okay if they pop a little bit. Butter and flour an 8”×8” baking pan. Press batter into the pan. Melt remaining butter, and drizzle it over the bars. Bake for 20 minutes, then let cool completely — this can take up to 45 minutes! Cut and serve. Can be kept in the fridge or at room temperature in a sealed container. Yield: 12 bars. Editor’s note: These bars were a huge hit with the Edible Allegheny staff!

Directions: Muddle the lemon, blueberries, sugar and mint in a small shaker tin. Fill with ice, and add rum and simple syrup. Top with a large shaker tin, and shake well for 1 minute. Pour into a 10-ounce glass and top with soda water. Garnish with a fresh mint leaf and blueberry. Yield: 1 drink.

Blueberry and Peach Creeping Crust Cobbler

G e t t h e B lu e s We’ve gathered a few local blueberry goodies to try!

By Mary McAnallen, owner of Mary Mac Bakehouse & Standing Chimney

Ingredients: 1 ⁄2 cup butter 1 cup unbleached flour 1 cup sugar 1 teaspoon baking powder 1 ⁄2 cup milk 1 cup fresh blueberries 2 cups fresh peach slices

Indigo Blueberry Sparkling Wine from Christian W. Klay Winery a lightly sweet refreshing treat.

Directions: Preheat the oven to 350oF. Melt the butter in a 2-quart baking dish. (You can do this by placing the dish in the oven while it pre-heats.) A deep dish is preferred, but a 9”x13” glass baking dish also works well. Heat the fruit until just hot. (You can also do this in the oven while it preheats by putting the fruit into a glass baking dish.) In a separate bowl, mix the flour, sugar, and baking powder. Add the milk, and stir until well blended. Spoon the batter over the melted butter. Spoon the hot fruit over the batter. Bake for 30 minutes or until crust is golden brown. Serve warm. Yield: 6 servings.

Blueberry Vinegar from Sand Hill Berries mix with olive oil for a fresh salad dressing. Whole Grain Cranberry Blueberry Almond Biscotti from DeLallo Foods dip into a cup of cappuccino for the perfect breakfast. White Stilton Cheese with Blueberry from Penn Mac crumbly, creamy, sweet, and tangy, we love this spread on water crackers.

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Local Leaders

Helpful Harvest By Rachel Jones Photographs by Cayla Zahoran Art Direction by Allie Wist

Preventing waste and helping hungry families, the Greater Pittsburgh Community Food Bankâ&#x20AC;&#x2122;s Gleaning project brings fresh, local produce full circle 20

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D o n at e yo u r e x t r a p ro d u c e e v ery S at u r day at t h es e d ro p- o f f lo cat i o ns:

Penn Hills Lawn and Garden Center, 200 Jefferson Road, Penn Hills. Urban Gardener, 1901 Brighton Road, North Side. Or, find a local food pantry at ampleharvest.org.

Lisa Scales, Jeralyn Beach, Reed Soergel

o matter how perfectly farms plan their planting schedules, an excess of sun or rain can cause all of the crops to flourish at one time. As exciting as it may look in the field, too much of a good thing can lead to wasting unused bounty. “Gleaning” is the term used to describe collecting leftover crops after the initial harvest. The Greater Pittsburgh Community Food Bank launched the Gleaning project in the 1990s, coordinating volunteers to pick excess produce, which is then donated to families in need. “Whether it’s a food pantry handing out bags of groceries or a soup kitchen using tomatoes for spaghetti sauce, it really comes in handy,” says Lisa Scales, chief executive officer of the Greater Pittsburgh Community Food Bank. “We’ve met so many generous farmers who donate their produce.” Jeralyn Beach, produce specialist at the Greater Pittsburgh Community Food Bank, reaches out to these farmers before the season starts and asks them to contact her if they ever have excess produce. She then emails her volunteer list of more than 1,000 gleaners, hoping at least 15-20 are available to help pick the crops. While the Edible Allegheny staff explores the damp fields at Soergel Orchards for the perfect location for this photo shoot with Scales and Beach, Reed Soergel hikes up the hill to check on his crops. Moments later, he returns with a handful of crisp, green snap peas. “Hey, Jeralyn,” Soergel says, showing her the vegetables. “You guys want to come by Wednesday to pick some snap peas?” Yes. Setting up a Gleaning day is that simple. “As a grower, having them come always helps,”

says Soergel, who helps run his family farm with his brothers. “It’s going to go to people who need it, and it’s so easy. I mean, you saw. I held up a pea, and she took it from there!” Soergel also makes a point to help the volunteers pick the produce and teach them about farming and how the excess crops come to be. “No one plans for excess, but you are sometimes blessed with it,” he explains. “Gleaning is much better than having the crops go to waste.” Volunteers are invited to glean during the harvests from late May until early December, depending on the weather. Most participants are families — with children ages seven and up — but one time, Beach had 53 University of Pittsburgh students volunteer to collect winter squash. “Typically, we aren’t able to schedule large groups because gleans are short notice,” Beach explains. “But winter squash can stand to sit in the field a little longer.” The students gleaned more than 6,000 pounds in less than an hour — almost 2,000 pounds more than an average three-hour glean session. Gleaning is one of four projects in the Greater Pittsburgh Community Food Bank’s Community Harvest Program. The Farmers Market Connection Program pairs member agencies and food pantries with area farmers markets to bring in fresh produce. The group also has local farmers who will pick and pack the produce to be retrieved by the Greater Pittsburgh Community Food Bank. The final way neighbors can be involved is through Plant a Row, where gardeners add an extra row of produce to their crops and donate the yield to a local food pantry. “Last year, almost 500,000 pounds of fresh produce were donated

by area farmers,” Scales says. Nearly 35 farms donated to serve 120,000 people through the Community Harvest Programs. In addition to the Community Harvest Program, the Farm Stand Program also provides 13 farm stands with fresh, local produce in communities who would not have access to it otherwise. “We identify locations where there are not farmers markets, and we set up there,” Scales says. “People are able to use Senior/Farmers Market Nutrition Program Checks, WIC/ Farmers Market Nutrition Program Checks, and SNAP (formerly food stamps) there.” Working with so many local farms and agencies, including Girl Scouts Western Pennsylvania, the Greater Pittsburgh Community Food Bank and the Gleaning project have helped bring everything full circle. From the farmers who need their extra crops removed, to the hungry families who need fresh produce, hundreds of generous volunteers are working to increase awareness of hunger in local areas and the benefits of picking produce from local farms. “I look at it as hunger is a solvable problem,” Scales says. “With the entire community, including the farmers, coming together, we can end hunger.” Greater Pittsburgh Community Food Bank, 1 N. Linden St., Duquesne. 412.460.FOOD. pittsburghfoodbank.org. Want to glean?

visit: pittsburghfoodbank.org/glean email: glean@pittsburghfoodbank.org call: 412.460.3663 x301 text: “Follow FBVolops” to 40404 e d i b l e a l l e g h e n y. c o m

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Come See the Newly Remodeled Shadyside Market District Café! Indoor & outdoor seating for 100 guests, including a NEW patio! More registers to serve you better & faster!

A Renovated Café with Beer and Wine

• 500+ craft, import and domestic beers to drink in our Café or take home • Draft beer & wine by the glass • Refillable Market District beer growlers to take the tap with you!

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FARMERS’ NIGHT MARKET THE LARGEST FARMERS’ MARKET WITH THE MOST SELECTION OF PRODUCE

RT. 50 WEST, BRIDGEVILLE EXIT OFF OF I-79

FIELDS to FORK An interactive farm-to-table experience.

Now featuring - Pennsylvania Home-Grown • Tomatoes • Cabbage • Potatoes • Peppers • Fresh Fruits (in season) Peaches, Plums • Sweet Corn Also - Pears, Apples, Apple Cider & Cheese, Home Made Baked Goods, Dry-Aged Beef Products Roof over the market for comfortable shopping RAIN or SHINE!

• Haywagon rides and U-Pick veggies. • Cooking demos by a professional chef. • Guest farm market vendors.

SCHEDULE:

July 27 & July 28 August 17 & August 18 September 14 & September 15

Conveniently located ten minutes from the Bridgeville Exit off I-79. 315 Coleman Road McDonald, PA 15057

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724-926-2541 | www.bednersgreenhouse.com

holistic health

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Fresh is Best Get the details on the energizing and rejuvenating raw diet from Holistic Health Counselor Janet M. McKee

ummer, with its plethora of produce, is an ideal time to try a raw diet — and you do not have to be a 100-percent raw foodist to enjoy its health benefits. A raw diet focuses on eating organic fruits, vegetables, nuts, seeds, sprouts, and sea vegetables in an uncooked or lightly dehydrated state. When these foods are cooked at high temperatures, the enzymes, along with valuable micronutrients, are destroyed. Raw foods offer promise in the realm of chronic disease — such as heart disease, diabetes, cancer, rheumatoid arthritis, and fibromyalgia — because they eliminate the most potentially harmful categories of food, including fats, chemicalized and processed foods, refined sugar and starch, excessive animal protein, and cholesterol. Instead, the diet offers an abundance of antioxidants, vitamins, minerals, anti-inflammatory compounds, phytonutrients, and fiber. Not only that, but a study by Columbia University and Cancer Research Center of Seattle showed that as the amount of raw vegetable intake increases, cancer risk decreases.

Janet McKee, Certified Holistic Health Counselor, 724.417.6695. sanaview.com. Visit sanaview.com for the full article! Photographs by Cayla Zahoran, Nathan McKee/Creativity Werks.

yum! Blend either of these combinations for a refreshing and

raw beverage. Try fresh watermelon with 1 tablespoon raw cocoa powder or cantaloupe with 1 teaspoon cinnamon. Tip: Freezing the fruit chunks first makes for an even more crisp drink. r e cip e

spicy raw kale chips Ingredients:

1 red pepper, chopped 1/3 cup cashews, soaked ¼ cup sunflower seeds Juice of one lemon 1 jalapeño, chopped 1 tablespoon nutritional yeast ½ teaspoon salt 1/8 teaspoon cayenne pepper 2 bunches of kale

DIRECTIONS:

Blend all ingredients, except for kale, in a blender or food processor until well blended. Clean kale and remove hard stems. Cut kale into large pieces and coat with blended mixture. Place in a dehydrator, and dehydrate at 115° for 8 to 12 hours until crispy.

These raw chips are a great seasonal snack!

Plus: The Power From Within

Bethany’s Story: The Power from Within tells the story of one girl’s triumph over debilitating health challenges by combining a determined attitude with a healthy diet. Visit sanaview.com to watch the trailer! e d i b l e a l l e g h e n y. c o m

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Edible Excerpt

Eater’s Digest By Andrea Bosco

This book arrived on our doorstep just hours before going to press — literally. Its clean pages enticed us to dig deeper into the author’s research and her experience with the benefits of eating fermented foods. In recent years, ancestral eating has made its return thanks to its healing properties. And for Downtown dweller, Jill Ciciarelli, HHC, AADP, it was a no-brainer to embark on a new path to nutrition. The author and health coach, a Western Pennsylvania native, grew up in an Italian-American household with food preparation and cooking as a nuclear force. At 13, her father received a Fulbright Award to teach at the University of the West Indies in Barbados, where she experienced the freshest of foods and the importance of all things locally sourced. Fast-forward to 2009, Ciciarelli had “quit a toxic job.” Soul-searching, she made the decision to establish a health-coaching practice, First Comes Health, following completion of a program at the Institute for Integrative Nutrition (IIN) in New York.

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Her new book, “Fermented: A Four-Season Approach to Paleo Probiotic Foods,” is jam-packed with insight on how to introduce fermented foods into your diet; the benefits of your body receiving good bacteria; how-tos, history, and recipes. Ciciarelli says the results from transitioning to her new diet were “immediate.” “My attitude was better, I had more energy, and my seasonal depression and anxiety seemed to be non-existent,” she says. “I saw a physical change right away.” Her compilation of precise instructions and research encourages planning ahead — “a positively essential step,” she says. The pages explain our immune system and the key to keeping our digestive tracts constantly supplied with reinforcements — most of which aren’t too unfamiliar, i.e., yogurt, vinegar, sauerkraut, pickles. Ciciarelli’s inventive recipes include Spicy Carrot Kvass, Seared Tuna Steaks with Fermented Lemon Salsa, and a Blood Orange-Ginger Spritzer. The glossary alone is worth the purchase. First Comes Health, 412.254.4066. firstcomeshealth.com.

Food for Thought Book Release Party for “Fermented: A Four-Season Approach to Paleo Probiotic Foods” August 16 from 6-9 p.m. at Espresso a Mano, 3623 Butler St., Lawrenceville.

Fermented Curry Ketchup with Sweet Potato Fries I am from Pittsburgh, Pennsylvania, and one of the things my city is known for is being the home of Heinz. That’s right, I live in ketchup’s hometown. The Heinz Ketchup is a symbol of civic pride. But if you’re trying to avoid high-fructose corn syrup and food additives, there are other choices out there. Chief among them is making ketchup at home. I am especially partial to my fermented curry ketchup, and it’s always a hit at picnics. Ingredients:

2 6-ounce cans of tomato paste 1 T. of raw cane sugar, molasses, or maple syrup 4 t. of apple cider vinegar (homemade is best!) 1 t. of unrefined sea salt 1 t. of minced garlic 2 t. of curry powder 1 dash of garam masala 1 dash of cayenne pepper (optional) 4 T. plus 2 tablespoons of whey, vegetable starter culture dissolved in water, or brine from a previous ferment 2 large sweet potatoes 2 t. of coconut oil, melted Salt to taste

Chipotle Bison Burgers with Fermented Sweet Pickle Relish I love combining powerful savory flavors with sweet. I have been making these bison burgers for a while now, and each time I serve them, I end up garnishing them with something sweet to balance out the spice. It’s time to throw a bit of bison on the grill! Ingredients:

1 cup English cucumber, peeled and finely chopped 3 T. yellow bell pepper, finely minced 1 T. raw cane sugar, maple syrup, or evaporated cane juice ½ t. mustard seeds ½ t. turmeric ½ t. celery seeds, whole ½ t. unrefined sea salt 1 ½ T. plus 1 T. whey, vegetable starter culture dissolved in water, or brine from a previous ferment 1 pound of ground bison 2 T. of chipotle peppers in adobo sauce, finely minced ¼ cup green onion, minced Coconut flour (optional) Salt and pepper to taste Butter lettuce leaves

For Fermented Sweet Pickle Relish

Mix cucumber, bell pepper, your sugar of choice, mustard seeds, turmeric, celery seeds, sea salt, and 1½ tablespoon of starter culture in a mixing bowl until well blended. Pour the mixture into a jar leaving about an inch of headspace, and top with the reserved tablespoon of starter culture. Cover loosely and allow to ferment at room temperature for 3 days. Once the relish is fermented to your liking, cover tightly and store in the refrigerator.

For Chipotle Bison Burgers

Mix ground bison, chipotle peppers, and green onion together in a bowl. Season with salt and pepper. If the mixture is too loose or wet, mix in a small amount of coconut flour, one teaspoon at a time until meat mixture is still moist, but will hold a burger shape. Divide meat mixture into four or six equal portions and shape each portion into burger patties. Cook on the stovetop in a grill pan or on a grill, 5 minutes on the first side. Flip burgers and cook an additional 3 minutes on the second side or until they have reached desired doneness. Serve on butter lettuce leaves with Fermented Sweet Pickle Relish, a fresh tomato and a slice of avocado. Notes: A food processor or box grater can be used to cut the cucumbers, but avoid pulverizing them to a watery pulp. You will want the pieces of cucumber to be somewhat intact.

Ingredients:

1 bottle of red wine, Rioja and Cabernet Sauvignon are my favorites choices 1 lemon cut into rounds 1 lime cut into rounds 1 orange cut into rounds 1 medium apple, cored and diced 1 cup of brandy ½ cup of white sugar, evaporated cane juice, raw cane sugar, or 7 drops of liquid Stevia 3 whole cloves 2 16-ounce bottles of unflavored kombucha

Directions:

Mix tomato paste, sugar, molasses, or syrup, vinegar, salt, garlic, curry, garam masala, cayenne, and ¼ cup of whey together in a bowl. Make sure that all spices are well blended. Pour ketchup mixture into a jar and top with the remaining tablespoons of starter culture. Cover loosely and let ferment at room temperature for 5 to 7 days. When the ketchup has fermented to your liking, cover tightly and store in refrigerator.

For Sweet Potato Fries

Preheat oven to 450°F/230°C. Cut the sweet potatoes into ¼ inch fries. Toss with melted coconut oil and season with salt to taste. Evenly spread sweet potato fries in a single layer on to a baking sheet and bake until golden brown, about 20 minutes. Turn fries half way through baking. Serve with Fermented Curry Ketchup. Notes: If curry is not your thing, or if you want to make a more mainstream ketchup, simply omit the curry and garam masala and replace with a dash of thyme. Photographs from Bill Staley.

Directions:

Kombucha Sangria In the summertime, if I am going to have an alcoholic beverage, my first choice is always sangria. It is fruity, fizzy, and has wine in it. Plus, it is a perfectly light drink to have in the heat of summer. Part fruit, part wine, part fizzy kombucha makes this alcoholic treat almost healthy.

In a very large pitcher or punchbowl, combine all ingredients except for the kombucha. Refrigerate 12 hours or overnight to let flavors combine. When ready to serve, add kombucha. Pour into a tall glass and garnish with a citrus wedge.

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3 Ingredient fix

Checkmate By Rachel Jones Photographs by Cayla Zahoran Styling By Allie Wist

As we lazily teeter the line between late summer and early fall, weâ&#x20AC;&#x2122;re craving something mildly sweet and extra juicy. Watermelon, honeydew, and cantaloupe reign as the kings of these qualities. Add in a splash of lemon juice and a pinch of mint, or a sprig of thyme, and youâ&#x20AC;&#x2122;ll have a delicious snack. But the three chefs at these local restaurants took these melons to the next level by calculating whimsical recipes, from cocktails to salads. Each one is a guaranteed win. 26

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Fruit Salad with Honey Mint “Ranch” Dressing + Pound Cake “Croutons” By Cheryl Tacka + Dave Sgro, Chefs at Slate Bistro Yield: 2-4 servings Ingredients: 1 ⁄3 cup cantaloupe, balled 1 ⁄3 cup watermelon, balled 1 ⁄3 cup honeydew, cut into 1/2-inch squares 2 kiwi, sliced 2 strawberries, sliced 1 ⁄4 cup blueberries 1 ⁄8 cup raisins

1 prepared pound cake 2 tablespoons butter, melted 1 cup plain, unsweetened yogurt 4 - 6 tablespoons honey, to taste 1 tablespoon mint, chopped Directions: 1. To prepare the pound cake croutons, cube the pound cake and toss with melted butter. Spread the cubes onto a cookie sheet in a single layer. Bake for 9-12 minutes at 325oF, stirring occasionally. Cool and store in an airtight container.

2. To prepare the honey mint dressing, whisk the yogurt, honey, and chopped mint together. Set aside. 3. Peel and slice kiwi. Cube cantaloupe, watermelon, and honeydew. Slice strawberries. 4. Toss the cantaloupe, watermelon, honeydew, kiwi, strawberries, blueberries, raisins, and croutons together. Top with the dressing, and garnish with mint leaves. Slate Bistro, 24 Donati Road, South Hills. 412.833.7000. slatebistropgh.com.

Looking for a delicious

Visit edibleallegheny.com/recipes for a bonus recipe from Slate Bistro!

way to use up extra melon?

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Summer Salad By Josiah Henry, Executive Chef at Vallozzi’s Pittsburgh Yield: 4-6 servings Ingredients: 1 head butter lettuce 1 ⁄4 honeydew 1 ⁄4 cantaloupe 1 ⁄4 watermelon 1 black radish, sliced thin Handful of Kalamata olives R ed wine vinaigrette, to taste Directions: 1. Peel the butter lettuce, and set aside. 2. Use a melon baller to scoop out the

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honeydew, cantaloupe, and watermelon. Place the fruit on top of the lettuce. 3. Add thin slices of black radish and Kalamata olives on top. 4. Dress with a Dijon red wine vinaigrette of your choice. Chef Henry’s secret recipe is a mix of olive oil, Dijon mustard, honey, red wine vinegar, chopped basil, salt, and pepper. Vallozzi’s Pittsburgh, 220 Fifth Ave., Downtown. 412.394.3400. vallozzispittsburgh.com.

Pimm’s Island By Erika Clark, Bar Manager at Kaya Yield: 1 drink Ingredients: 1 .5 ounces cantaloupeinfused Pimm’s 1.5 ounces Plantation Rum 1 ounce watermelon juice 1 ⁄2 ounce agave nectar Juice of half a lemon Splash of ginger ale 3 honeydew ice cubes Cantaloupe slice, watermelon wedge, and sprig of fresh mint for garnish Directions: 1. Infuse the Pimm’s with a slice of cantaloupe in an airtight container for three days, storing it in a cool, dry place.

2. T o prepare the honeydew ice cubes, juice one honeydew. Strain once and pour into ice cube trays to freeze. 3. Combine the cantaloupeinfused Pimm’s, Plantation Rum, watermelon juice, agave nectar, and lemon juice in a shaker with the honeydew ice cubes. Shake well. 4. P our into a collins glass. Top with ginger ale. 5. Garnish with a cantaloupe slice, a watermelon wedge, and a sprig of fresh mint in the glass. Kaya, 2000 Smallman St., Strip District. 412.261.6565. bigburrito.com/kaya.

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perfect pours

All Mixed Up By Lauren Wells Photographs by Cayla Zahoran Styling + Illustrations by Allie Wist

Get your creative juices flowing with this step-by-step sangria guide

Happy hour enthusiasts admire its refreshing nature, bartenders experiment with its versatility, and party hosts appreciate its popularity among thirsty guests. ‘Tis the season for sangria — the crowd-pleasing, fruit-soaked, perfect-for-warm-weather wine punch. Although its roots are planted in Spain, this summertime staple continues to reach delicious new heights in our kitchens. Here, we’ve assembled advice from three top-notch bartenders, along with our favorite ingredient combinations, so you can mix, match, and serve up your ideal sangria right at home. 30

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wine time

Contrary to common misconception, sangria tends to embody a taste more similar to punch than to wine, which can be lessened or made stronger depending on the accompanying ingredients. “Citrus fruits and a little white grape juice will make your sangria less wine-y and more punch-friendly,” explains Derek Burnell, owner of Round Corner Cantina. While sangria is traditionally made with either red or white wine, Burnell presents a third option — rosé. “Rosé sangria is super fresh and vibrant — and not too booze-heavy,” he says. “It’s my secret weapon.” Generally, any wine is suitable for sangria recipes, though some varieties are more cooperative than others. “Just as with cooking, do not use wine that you wouldn’t otherwise want to drink,” advises Seth Eidemiller, wine director at big Burrito’s Eleven. For white wine sangrias, Burnell recommends Sauvignon Blanc, Pinot Grigio, or Pinot Blanc, while Tom Mastascusa, general manager at Tamari, suggests preparing red wine sangrias with Cabernet, Zinfandel, or Burgundy. A basic rule of thumb? “Flavor plus flavor equals more flavor,” says Mastascusa. “For any sangria, pairing the right flavors is the key.”

red wine sangria

creative concoctions

a few basic rules

Now that you’ve chosen a wine, let the sangria • I n order to avoid a fermented fruit taste, no assembly begin. Ensuring that the overall flavor more than 15-20 percent — about 1/5 — of profile of your sangria is maintained, much of your container should contain fruit. “[Too the ingredient selection is dependent on your much] can get a little funky,” warns Burnell. preferences, so get creative! And remember — • Focus more on the flavor of your sangria than when it comes to making sangria, there are no the actual alcohol content. “Adding alcohol wrong answers. “Everyone has their own way can be very tricky,” says Mastascusa, “but do of doing it,” says Eidemiller, “and that is the not let the booze overshadow the flavor.” versatility that is strived for in sangria.” To help • The more liquor your sangria contains, the less get you started, we’ve paired each type of wine alcohol content your mixers should hold — with what our experts believe to be the most and vice versa. Burnell suggests incorporating complementary additives. sparkling rosé or champagne for sangrias using minimal liquor, and club soda or ginger ale for booze-heavy mixtures. tip • While sangria can be served immediately after its ingredients are combined, Eidemiller Keep the shade of your sangria consistent recommends letting the mixture sit overnight by choosing mixers similar in color to the to maximize flavor. Crunched for time? A few wine base. “[Portioning] the ingredients hours at minimum will do. Burnell concurs: keeps the color [of your sangria] “It’s like making a stew — tastes great the first appetizing,” explains Eidemiller. day, but probably tastes better on the second.”

a few of our favorite combos...

Fruits

Oranges, lemons, apples, peaches Liquor

Rum, brandy, bourbon Mixer

Flavored liqueur, orange or lemon juice Floater

Cava, sparkling wine, ginger ale, club soda

Garnish

Cinnamon, orange or lemon wheel

white wine sangria Fruits

Honeydew, cantaloupe, watermelon Liquor

Triple sec, vodka, schnapps Mixer

light-colored liqueur, white grape juice, white cranberry juice Floater

Sparkling wine, champagne Garnish

Mint, basil

rosé sangria Fruits

Raspberries, blueberries, blackberries Liquor

Light-colored or clear schnapps, Triple Sec Mixer

clear or light pink liqueur or juice Floater

Sparkling rosé Garnish

Rosemary, halved berries

Tamari, 3519 Butler St., Lawrenceville. 412.325.3435. 701 Warrendale Village Drive, Warrendale. 724.933.3155. tamaripgh.com. Round Corner Cantina, 3720 Butler St., Lawrenceville. 412.904.2279. roundcornercantina.com. Eleven, 1150 Smallman St., Strip District. 412.201.5656. elevenck.com. e d i b l e a l l e g h e n y. c o m

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Feature

the P l of t h e

ight

Bees

The world’s bee population is facing a major crisis — here’s how you can help bee-fore it’s too late By Abby Dudley, with research by Elsa Hellberg Illustrations by Sasha Henry + Allie WIst

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“If the bee disappeared off the surface of the globe, then man would only have four years of life left. No more bees, no more pollination, no more plants, no more animals, no more man.” — Albert Einstein

oneybees are our friends. And while they’ve been nourishing, employing, and healing us, we’ve been killing them. In light of the current state of the bee population, Einstein’s quote is shocking, scary, and very pertinent to Western Pennsylvania and beyond. Honeybees pollinate one third of the world’s crops — in other words, one in every three bites of food is brought to you by bees — not to mention 90 percent of wild plants. Chances are, you owe your favorite fruits, nuts, and flowers to the hard work of honeybees. It’s hard work that they do for free, farmers note, as this natural pollination process is a major factor in keeping many farms in business. Honeybees inject about $14 billion into the U.S. economy annually, just by engaging in their natural patterns. But following nature’s course is becoming nearly impossible for many bees because of a range of pesticides called neonicotinoids that, studies suggest, confuse, weaken, and kill entire colonies, contributing to a phenomenon called Colony Collapse Disorder (CCD). CCD emerged in the mid2000s, the same time that neonicotinoids gained widespread usage. And while these pesticides are likely a major culprit, mites, deforestation, viruses, and pathogens remain contributing factors to the mysterious phenomenon as well. “[CCD] startled beekeepers because, unlike typical winter losses, the bees are simply gone,” says Jennie Wood, beekeeper at SteffesWood Apiary. Though not due to Colony Collapse, SteffesWood lost eight out of 15 hives this winter, a considerably higher number than usual. Some keepers saw even higher losses. Steve Repasky of Meadow Sweet Apiaries lost approximately 70 percent of his hives this year — presumably due to CCD. Karen Mosholder of BumbleBerry Farms also fell victim, losing about 80 percent of her bees. “This was a devastating blow!” says Mosholder. “I really care about them and to have this happen just makes me sick.” Upwards of 10 established apiaries populate Western Pennsylvania, not including urban and suburban hive keepers, and luckily, only a few locations experienced the effects of CCD. But unusual and large losses have hit most of these beekeepers’ populations, causing many to focus on nurturing their remaining colonies, rather than flourishing their businesses. In fact, 30 percent of all local

hives were lost in a drought last year, representative of the 31.1 percent lost nationwide. But that percentage may only be increasing: 50,000 bumblebees were found dead in a single location in Wilsonville, Ore., this June, prompting the Oregon Department of Agriculture and local pollinator-supporting groups to investigate. The suspected cause? Dinotefuran, a highly toxic neonicotinoid, had been sprayed on the trees surrounding the lot just days prior. Do bees in Western Pennsylvania — which are responsible for pollinating such crops as pumpkin, cucumber, apple, pear, raspberry, squash, and blueberry — face similar threats? We turned to Joe Zgurzynski, master beekeeper of Country Barn Farm and an instructor for Burgh Bees, Pittsburgh’s first urban beekeeping society, about the current threats to Pittsburgh’s bee community. Honeybees are suffering on many fronts, he explained. Poor nutrition, unprecedented stressors, and two new pathogens in the United States, Insect Iridescent Virus and Nosema ceranae, are all to blame for the honeybee decline. Organizations like Burgh Bees, whose mission is “to educate beekeepers and promote beekeeping as a vital part of sustainable agriculture in Pittsburgh and its suburbs,” are fighting to reinvigorate the population through both action and education. Other local establishments are contributing to the fight, too: Chatham University’s Eden Hall campus is home to an official apiary that is used to research and develop its environmental sustainability program. (Read more about the program in the sidebar at right.) Losing honeybees will do more than decrease the stability of both crops and the people who provide us with them, though. It would also hinder exciting new research that suggests bee venom is a pain reliever and may even fight HIV and tumor cells. Properties of bee venom resist the quickly mutating virus strain in HIV, and scientists are hopeful that it may provide a long- awaited remedy. Apitherapy, therapy with bee venom, helps patients with chronic pain as an alternative healing method. Connie Frank, who practices apitherapy in Rector, Pa., is both an advocate for and receiver of its healing properties. “I bear witness to their healing effects,” she says. “I now do bee therapy on myself for carpal tunnel, migraine headaches, and back pain.” Frank, who was introduced to apitherapy

by a friend suffering from multiple sclerosis, has invested her time, money, and energy into an animal that she regards with “awe, gratitude, and amazement.” Honeybees, we’ve found, are far more integral to our health than we would have imagined. Whether pollinating one third of our dinner plates or easing our neighbor’s arthritis, honeybees are literally swarming our lives. Taking away bees means taking away present and future opportunity and stability — and we think honeybees are worth our time. “When the bees go...our food sources go, [and] so does the human population,” says Mosholder. “We are intrinsically linked to our environment, and we need to take better care of the world around us.”

Bee Informed

Each summer, Chatham University offers a two-week interdisciplinary sustainability course at its Eden Hall Campus. Students from around the country enroll in the residential Food, Farm, and Field course, which incorporates classroom learning, group discussions, field trips, and hands-on activities on the farm and in the kitchen. “Because we take an interdisciplinary approach in this program, we can provide a whole range of perspectives on the way our food moves through our environment and our communities,” says Alice Julier, director of the Master of Arts in Food Studies program at Chatham. Part of this multifaceted approach to education includes Eden Hall’s student and staff-run apiary, established in 2010. The hive houses about 60,000 bees that collect pollen within a two-mile radius, covering about 8,000 acres — more than 20 times the size of the 388acre Eden Hall Campus. “Although they are so important to life on this planet, bees are often misunderstood and maligned,” says Dr. Sherie Edenborn, assistant professor of microbiology. “By establishing this apiary, we can re-educate people about how special these insects are and how so much of our own lives are impacted by their role in nature.” Chatham University Eden Hall Campus, 6035 Ridge Road, Richland Township. chatham.edu.

Special Event! Join Edible Allegheny Magazine at Wild Purveyors on August 15 from 6-8 p.m. for The Plight of the Bees, an informative and tasty evening, featuring experts from the local bee community and benefiting Chatham University’s Eden Hall Campus. For tickets, visit showclix.com/event/ plightofthebees. Wild Purveyors, 5308 Butler St., Lawrenceville. e d i b l ea l l eg h e n y. c o m

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Bumblebees, which are related to honeybees, are also pollinators. One is shown here on a purple echinacea.

Robert Steffes of SteffesWood Apiary

Busy bees in Steve Repaskyâ&#x20AC;&#x2122;s hive.

Whole Foods is busy with bees, too! The Share the Buzz movement donates a portion of certain products to the Honeybee Conservancy Project at Rodale Institute where theyâ&#x20AC;&#x2122;re working to educate and promote natural and sustainable beekeeping. Tips to start? Bee organic, bee a gardner, and bee smart about your shopping! wholefoodsmarket.com/sharethebuzz.

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Photographs by Cayla Zahoran, from SteffesWood Apiary.

Local beekeeper Jessica Winghart keeps hives in the North Hills.

A drone is a male bee that cannot sting.

How You can Help: 1. Plant a bee-friendly garden. Whether you prefer herbs, flowers, or

fruits and veggies, you can help wild honeybees thrive by planting beeattracting plants. Zinnias, buttercups, peppers, and thyme are among many plants that help bees thrive.

2. Purchase pesticide-free products. Look on the labels of your household Planting bee-friendly flowers, such as day lilies, is one way you can help the cause!

cleaners and attempt to eliminate the dangerous products from your cabinets. This can be a difficult process, especially because an organic label does not guarantee a pesticide-free product (just pesticide-better), but making conscious decisions can pave the way to a healthier environment for bees.

3. Buy local honey! Not only are there some un-bee-lievable honey recipes

to try (check them out on page 40), but the medicinal properties of honey are proven to minimize allergies and help burns. “Eating local honey increases one’s immune system and decreases allergic responses to local plants and trees,” says Frank.

4. S upport local apiaries. Besides buying honey, contribute to local bee

farms like Burgh Bees, where the opportunity to tend your own hives is offered.

5. Contact humane bee removal services, like those provided by Steve A newborn bee rests on Winghart’s arm.

Photographs by Cayla Zahoran.

Repasky of Meadow Sweet Apiaries, if you need to have a hive safely removed from your yard.

6. Feeling ambitious? Start your own apiary! e d i b l ea l l eg h e n y. c o m

edible Allegheny

Feature

meet the

beekeepers We turned to apian experts right here in Pittsburgh and across the state of Pennsylvania for the latest buzz on the health of their bees, what makes beekeeping a special trade, and where to get the most delicious (and useful) honey products on the market. Compiled by Abby Dudley + Elsa Hellberg

Darci Sanner owner of Summer Smiles Honey Her experience with Colony Collapse Disorder: “I

have not experienced CCD, but it certainly is an issue. In short, I believe the main causes of CCD are the use of pesticides and other chemicals used in our food production and land/yard maintenance, as well as GMO (genetically modified organism) seeds/crops. A lack of natural non-GMO bee forage is causing the bees to become malnourished, so their immune system is very weak, which make fighting nosema (a parasite that affects insects) and mites a lot more difficult.” Most rewarding aspect of beekeeping:

“My reward is that I am doing my part for Mother Nature, and while doing my part, I feel like time stands still. I absolutely love everything about honeybees — stings, wax, honey, pollen,

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etc. They are truly amazing! Helping to sustain and preserve the honeybees and the environment is my main focus.” Most popular honey products: Raw honey.

“I sell out within a week of harvesting. However, my cold-processed honey and beeswax soaps are a top favorite, as well as my Wonder Balm, a healall, cure-all natural beeswax balm.” Summer Smiles Honey, Johnstown. 814.525.0306. summersmileshoney.com.

Steve Repasky EAS Master Beekeper, owner of Meadow Sweet Apiaries, and president and community apiary director for Burgh Bees His experience with Colony Collapse

Disorder: “Colony Collapse Disorder is a name

for a collection of symptoms related to the collapse of a honeybee colony. These symptoms include having a hive that contains no adult bees and a lack of dead bees in and around the colony. All that remains is a capped brood, a small number of bees and the queen. The food stores that remain are not robbed by neighboring bees or other colony pests. It is believed that CCD is caused by several agents working in tangent and not just one particular cause. Pesticides, nutrition, pests, such as the varroa mite, habitat destruction, stress, and genetics are all factors related to CCD. It was first found in 2006, and since that time, winter losses have hovered around 30 percent compared to 10 to 15 percent prior to 2006. This winter, many beekeepers in Western Pennsylvania averaged 50 percent or higher losses.” Most rewarding aspect of beekeeping:

“There are many rewards related to beekeeping. For me, it’s not just one thing. Photograph from SteffesWood Apiary.

Honeybees are fascinating creatures, and there is so much that we don’t know about them. Working with the bees in a hive is an experience in itself — watching some bees feeding young larvae, others bringing in pollen, yet other doing a waggle dance showing other workers where to find nectar, pollen, propolis, or water. Of course, there is the honey, too! That’s a sweet reward! I also find enjoyment in mentoring new beekeepers and teaching classes, raising queens, selling at the Sewickley Farmers Market, and even more so, watching others get caught up in the excitement of being an urban beekeeper.” Most popular honey products:

“Honey is number one on the list, followed closely by my lip balms, pollen, lotion bars, creamed honey, and infused honeys.” Meadow Sweet Apiaries, 412.445.7872. meadowsweetbees.com.

Karen Mosholder owner of BumbleBerry Farms Her experience with Colony Collapse

Disorder: “There is no found cause yet for CCD,

though many beekeepers believe the primary cause is the use of pesticides that fall under the category of neonicotinoids, which were introduced in the 1990s, about the time that we started to see a significant decline in the honeybee population. While waiting for more concrete data to link the honeybee deaths to pesticides, the European Union has already banned their use. I’ve been a beekeeper for about five years now and have up until this point lost only one colony, until this year, when 80 percent of my honeybee population didn’t make it. It does appear to be Colony Collapse Disorder. I’ve been able to build up my colonies over the summer with the help of area residents who’ve called me to capture swarms in their area. It seems to be a good summer for honey, and the bees are thriving.” Most rewarding aspect of beekeeping:

“Seeing my colonies thrive. As a community, we need to be doing more of that — realizing that humans can only be healthy if they keep their planet and its creatures healthy as well.” Most popular honey products: Honey and honey crèmes, such as Mayan Honey Cocoa, Salted Honey Caramel, and Honey Maple.

BumbleBerry Farms Heritage Select Honeys, 124 Woodside Drive, Somerset. 814.279.8083. bumbleberryfarms.com.

Jennie Wood co-owner of SteffesWood Apiary with Robert Steffes Their experience with Colony Collapse

Disorder: “CCD,

which was first noticed in 2006, startled beekeepers because unlike

typical winter losses, the bees are simply gone. Normally, when a colony does not make it through the winter, the dead bees are in the hive body; with colony collapse, there are just a few bees in the hive body — the queen and perhaps little brood. While colony collapse is a big concern, there are many other issues facing honeybees: the varroa mite, rampant use of pesticides, loss of foraging, mono-cropping, and a lot of other issues that have an impact on all pollinators. We haven’t seen this specific condition with our bees, though we have considerable winter losses. We had about 15 colonies going into the winter and lost about half of them.” Most rewarding aspect of beekeeping:

“One of the most amazing rewards is the window on their world that they offer. They make me very aware of my environment, especially what’s blooming at each moment and what’s going on with the weather. In addition to making me very conscious of my environment, the honeybees are also the most fascinating creatures. They are a remarkable society, and learning about that and seeing how they work together has been so engaging. And finally, with honeybees, there’s always something to learn. I love that about them!” Most popular honey products: Seasonal

honey, lip balm, hand cream, beeswax candles, including the candle bowls made of beeswax. SteffesWood Apiary, Aliquippa. 724.378.7204. steffeswoodapiary.blogspot.com.

Royal Draper of Draper’s Super Bee Apiaries His experience with Colony Collapse

Disorder: “We are a family of beekeepers and

have been in business for 40 years now. We have seen a lot of changes over the years in the industry. Yes, we have encountered Colony Collapse Disorder in our own operation, and I believe that there is not a single cause but a combination of many factors that are contributing to the loss of the honeybees. Despite what some say, I firmly believe that GMOs are a large contributor to the problem along with pesticide use, global pollution, climate change, and even breeding practices by the bees producers. There is no simple answer to this problem.” Most rewarding aspect of beekeeping:

“Despite all of the issues that we currently are facing, I have caught what my grandfather called ‘the bee fever,’ which means it would be hard for me not to have bees. Every day, I see what amazing little flying miracles they truly are. To be able to work outside and sit down and have my lunch among the flying bees is something that is hard to explain. We really are farmers, and like any farmer, we have our ups and downs, and I feel sorry for all of those people that will never get to experience the wonders of working the

land, raising livestock or keeping bees. We are all a dying breed much like the honeybees.” Most popular honey products: “Honey

is our number one seller, and we offer many domestically produced varieties, but because of the loss of bees we have less than we once did. We do have alfalfa, buckwheat, clover, goldenrod, orange blossom, and wildflower [varieties]. We also sell bee pollen, beeswax, propolis, and royal jelly.” Draper’s Super Bee Apiaries, 32 Avonlea Lane, Millerton. 570.537.2727. draperbee.com.

Sara Bedillion owner of Bedillion Honey Farm Her experience with Colony Collapse Disorder: “We can’t speak to it personally,

but we have spoken to lots of other folks who have had losses they can’t explain. Whether it was due to pesticides, varroa mites, or other pests, poor nutrition, challenging weather, or all of the above, we still don’t know! We think it’s important to think of honeybee colonies as you would any other livestock, such as cows and pigs. They require the same things: healthy shelter, food and water, protection from pests and predators, and regular attention and monitoring from their keepers.” Most rewarding aspect of beekeeping:

“The most rewarding thing about keeping bees, aside from the wonderful things they make, is seeing healthy, thriving colonies. When we can look out the back door and see the air full of flying bees or open a hive and see bees bubble out the top, we definitely get a thrill. They are magnificent creatures. The taste of honey from your backyard or the scent of a beeswax candle is pretty magnificent, too!” Most popular honey products: Liquid

honey, creamed honey, comb honey, and lavender-infused honey. “We also do a little candle and soap making with the beeswax and honey. Most recently, the bees and beekeeping lessons have become popular products as more people try their hand at beekeeping.” Bedillion Honey Farm, 1179 Burgettstown Road, Hickory. 724.356.7713. bedillionhoneyfarm.com.

more bee resources: Back Yard Beekeepers Association backyardbeekeepers.com Burgh Bees burghbees.com Eastern Apicultural Society easternapiculture.org National Honey Board honey.com e d i b l ea l l eg h e n y. c o m

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where to get

local honey

MEadow Sweet Apiaries Spring Bee Sweet Honey, available at Meadow Sweet Apiaries.

Heritage Select Wildflower Honey, available at BumbleBerry Farms.

Drapers Super Bee Apiaries Buckwheat Pure Honey, available at East End Food Co-op.

MEadow Sweet Apiaries Summer Bee Sweet Honey, available at Meadow Sweet Apiaries.

AE Leslie Apiary Honey, varieties include orange blossom, wildflower, clover, and goldenrod, available at Wild Purveyors. These delicious flavors are procured from hives in Fort Hill, Pa.

Edâ&#x20AC;&#x2122;s Honey Bee Products Pure Clover Honey, available at the East Liberty Farmers Market.

MEadow Sweet Apiaries Fall Bee Sweet Honey, available at Meadow Sweet Apiaries.

Limited Edition Blueberry Blossom Maple Valley Farms Pure Honey, available at East End Food Co-op.

Bee Happy Mint-Infused Honey, available at SteffesWood Apiary.

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AUGUST / SEPTEMBER 2013

Photographs by Cayla Zahoran.

Honey, Honey! We asked a few of our local beekeepers and staff to share some of their favorite recipes for cooking and baking with honey, and we promise — they’re delicious and sure to stick around in your cooking repertoire! The natural sweetener adds a certain, unmistakable flavor to any dish, from desserts to salad dressings, and with its nuanced flavors, which depend on the plant pollinated by the bees, honey can stand alone as a topping for toast, ice cream, yogurt, or fruit; as a sweetener for tea or smoothies; paired with cheese; and even, topically as a beauty treatment for skin. Sweet! — N.B. Recipes compiled by Abby Dudley + Elsa Hellberg Photographs by Cayla Zahoran Styling by Allie Wist

tip: Raw honey works as a beauty treatment, too!

Sara Bedillion of Bedillion Honey Farm suggests using 1 teaspoon of honey as a facial mask, as it helps to moisturize and works as a cleanser, thanks to its natural antibacterial properties. Coat face for 5 to 10 minutes, then wash off with a foaming cleanser.

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recipes

Honey S’more Squares

Bee’s Knees Cocktail

Irish Creme Cocktails

Yield: 48 11⁄2 inch squares

Yield: 1 serving

Yield: 4 cups

By Royal Draper, Draper’s Super Bee Apiaries

Ingredients: 1 2⁄3 cup honey 2 tablespoons margarine or butter 1 11.5 ounce package milk chocolate chips 1 teaspoon vanilla 8 cups graham cereal, for example, Golden Grahams 2 cups miniature marshmallows Directions: 1. Butter a rectangular 13”x9”x2”-inch pan. 2. Heat honey, margarine, and chocolate chips to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in vanilla. 3. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. 4. Press mixture evenly in pan with buttered back of spoon. Let stand until firm, at least one hour. Cut into about 1-1⁄2-inch squares. Store loosely covered at room temperature until ready to serve.

Simple Grilled Peaches By Edible Allegheny Senior Editor Andrea Bosco, and her mother, Ruthi Yield: 4 servings

Ingredients: 4 freestone peaches 1 ⁄2 cup olive oil 2 ⁄3 cup honey Certified Pure Therapeutic Grade® dōTERRA Cinnamon Essential Oil 1 pint vanilla ice cream, for serving Directions: 1. Halve and pit peaches. 2. In a small bowl, mix 1 drop essential oil, olive oil, and honey. Using a pastry brush, coat peaches on both sides. Place peaches, cut side down, on grill until warmed through; remove from grill. 3. Divide among 4 bowls. Brush again lightly with oil mixture for maximum flavor, and top with scoops of vanilla ice cream. Chef’s note:

“Substitute frozen yogurt for ice cream to experience the full effects of a heart-healthy, heavenly dish!”

By Karen Mosholder, owner, BumbleBerry Farms Ingredients: 1 1⁄2 ounces gin 1 teaspoon honey 1 teaspoon lemon juice Ice

Directions: Combine all ingredients in a cocktail shaker. Strain into a glass and garnish with lemon. Note: This cocktail hails from the Prohibition era!

Honey-Peanut Butter Rice Krispies Treats By Royal Draper, Draper’s Super Bee Apiaries

edible Allegheny

Ingredients: 1 cup strong coffee, brewed 1 1⁄2 cups heavy cream 1 tablespoon dark cocoa powder 1 tablespoon sugar 1 t easpoon BumbleBerry Farms Heritage Select Honey 1 ⁄2 teaspoon vanilla extract 1 ⁄2 teaspoon almond extract 11 4-ounce can organic, sweetened condensed milk 2 cups whiskey Chef’s note: “I use Pittsburgh’s own

Wigle Whiskey.”

“We put ours in the freezer until they’re ready to serve. You can also substitute Corn Flakes for Rice Krispies.”

Directions: 1. Bring the coffee to a gentle simmer in a medium-size saucepan. 2. Add the cream, cocoa, sugar, honey, and extracts, and whisk thoroughly. Simmer over low heat for about 20 minutes, whisking frequently, until the mixture begins to thicken. 3. Remove the saucepan from the heat; whisk in the sweetened condensed milk. 4. Transfer the mixture to a heat-safe glass, ceramic, or metal bowl, and set aside to cool for a few minutes. 5. Whisk in the whiskey until completely blended. At this point, you can either allow the mixture to cool to room temperature and then serve, or transfer it to a lidded container and store it in the refrigerator. 6. Serve over ice.

Honey-Soy Salad Dressing

Honey Strawberry Sauce

Yield: Approximately 1/2 cup of dressing

Yield: 1 cup

Yield: 48 1-1⁄2 inch squares

Ingredients: 1 cup honey 1 cup peanut butter 7 to 8 cups Rice Krispies cereal Directions: 1. Butter a rectangular 13”x9”x2”-inch pan. 2. Heat honey in microwave for 4 minutes at 1 minute intervals, stirring after each minute. Stir in 1 cup peanut butter until smooth. 3. Stir in Rice Krispies. When mixture is thoroughly combined, press evenly in pan with buttered back of spoon and let cool. Chef’s note:

By Robert Steffes and Jennie Wood, owners, SteffesWood Apiary

Ingredients: 1 ⁄4 cup honey 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 ⁄4 teaspoon red pepper flakes 3 tablespoons vegetable oil (or extra-virgin olive oil) 1 tablespoon dark sesame oil Directions: 1. B lend honey, vinegar, soy sauce, and red pepper flakes in a food processor. With the processor running, drizzle in the oils and keep the processor running a minute or so more to emulsify. Unused dressing can be kept in the refrigerator for about two weeks. Tip:

This dressing also works well as a marinade for chicken or steak.

This recipe is adapted from Martha Stewart Living magazine.

By Karen Mosholder, owner, BumbleBerry Farms

AUGUST / SEPTEMBER 2013

By Steve Repasky, owner, Meadow Sweet Apiaries

Ingredients: 1 package of strawberries, hulled and sliced 2 tablespoons cinnamon 1 ⁄2 cup honey Directions: Mix ingredients together, and refrigerate until chilled. The water in the strawberries will combine with the honey to thicken into a sauce. Serve on fruit, yogurt, or ice cream.

did you know? Honey never expires,

but all honey eventually crystallizes. It will reliquify when warmed slightly.

Honey Sâ&#x20AC;&#x2122;mores

Feature

Scoop Wisely

By Rachel Jones | Photographs by Cayla Zahoran | Styling by Allie Wist

Dig in to this summer’s coolest dessert that’s equal parts sophistication and imagination 42

edible Allegheny

AUGUST / SEPTEMBER 2013

hether you’re perusing the county fair, spending the day at Kennywood, or just trying to beat the heat, frozen fare is the go-to treat for this time of year. Juicy sorbet, flavorful gelato, and classic ice cream offer cool relief on the stickiest summer days. Plus, our instinctive connection of the sweet treats to celebration makes that scoop taste even better. The experts who craft these treats are thinking outside the cone and drawing flavor inspiration from across the nation — and globe — to keep your taste buds on their toes. Our favorite shops are churning out a long list of sorbets, gelatos, and ice creams. While similarly different in temperature and flavor, the textures and recipes make each variety unique — and anything but vanilla.

feeling thirsty?

feeling nostalgic?

Unlike traditional ice cream, which is made of cream, sorbet consists of water, sugar, and fruit purée. Laura Bratkowski, pastry chef at Casbah, recommends scooping sorbet on a hot summer day. “Sorbet is a lot more refreshing,” Bratkowski says. “It has more of a quench than traditional ice cream.” To prepare the hydrating dish at Casbah, Bratkowski uses the fruit left over from the restaurant’s popular brunch special. Summer Berry Sorbet is a blend of blackberries, raspberries, strawberries, blueberries, and simple syrup. The crew also finds ingredients for the Roasted Pineapple Sorbet at the brunch line. “Roasting is a great option for pineapple because it’s such an intense flavor,” Bratkowski says. “We coat it with brown sugar and vanilla, and roast it in the oven for 30 minutes.” The toasty result is blended and strained before heading into the sorbet machine. In 45 minutes, one quart of the frozen final product is spun and ready to package. Only one flavor can be mixed at a time, but the machine continually spins sorbets all day.

Whether it was scooped out by the owner of the corner store or passed out by a man in a musical truck, ice cream has been the standard for frozen desserts in America. Jeni Britton Bauer, founder and creative director of Jeni’s Splendid Ice Creams, says her version is classified as “scoop shop ice cream.” It’s served harder than gelato and has a chewier texture. Higher in milk fat than gelato or sorbet, ice cream gives a more decadent appeal. Bauer starts with raw milk, pasteurizes it once, and adds other fresh flavor components from her long list of farmers and suppliers. One of the first flavors she whipped up was Wildberry Lavender Ice Cream. “I use blueberries, black kerns, lavender, and orange zest to flavor,” Bauer says. “The orange took the edge off of the lavender. The berries make the cream purple, which is visually important for making it the color of lavender.”

try sorbet

• what ’ s t re nd i n g ? • Savory sorbets! Bratkowski is experimenting with Tomato and Sweet Corn Sorbets to celebrate Casbah’s annual Corn and Tomato Fest.

Dozen Bake Shop’s Rose Petal Ice Cream

try ice cream

• what’ s tre ndi ng? • Craft ice cream! Utilizing the fresh, real ingredients — like the vanilla Bauer imports from Uganda — will produce the best ice cream.

feeling adventurous?

try gelato

Think of gelato as ice cream’s Italian cousin. The two main factors that differentiate the relatives are the ingredients and the technique. Gelato is made with whole milk, with seven percent butterfat, whereas ice cream is made with cream for a total of 10 or more percent butterfat. “Ice cream is also made at a higher speed, so the extra air adds volume,” adds Michael Passalacqua, owner of Angelo’s Restaurant. Ice cream can be anywhere from 50 to 150 percent air. Gelato is spun slowly, reducing the volume and creating a more intense flavor. Angelo’s gelato machine, which was imported from Italy, heats and pasteurizes the milk at 185oF before it’s internally transferred into the slow-churning, freezing chamber. Cheryl Martin, the pastry and gelato chef at Angelo’s Restaurant, adds the flavor components to the milk before it enters the machine and mixes in extra toppings while the gelato is extruded out. “For the Menta Verde Gelato, I added mint paste from an Italian purveyor to the milk and incorporated chocolate after,” Martin says. “I wanted the chocolate to break up the peppermint.” John Gruver, the executive development chef at Giant Eagle headquarters, says Market District makes its gelato by combining two complementary flavor profiles. “The original 20 flavors were developed based on flavors we knew went well together, like Coconut and Basil, Roasted Almonds and Pear, and Chocolate and Jalapeño,” Gruver says. “Our team has experimented and come up with many more.” The trendy Sea Salt and Caramel Gelato caught our eyes, and the smooth texture of the dense dish did not disappoint. • what’s trendi ng? • Herbal influences! Martin says gelato chefs across the country have started steeping herbs in the milk before blending it into the machine. • oppos i te pa ge • Roasted Pineapple Sorbet from Casbah, Sea Salt and Caramel Gelato from Giant Eagle Market District, Menta Verde Gelato, from Angelo’s Restaurant, Wildberry Lavender Ice Cream from Jeni’s Splendid Ice Creams, Summer Berry Sorbet from Casbah. Vintage mugs by George Nelson Associates, and Contino & Figli silver spoons from Who New? Retro Mod Decor, 5156 Butler St., Lawrenceville. 412.781.0588. who-new.com. e d i b l ea l l eg h e n y. c o m

edible Allegheny

eni’s Splendid Ice Creams at Home by Jeni Britton Bauer has almost every ice cream flavor and topping you could imagine. We love the Honey Butterscotch Sauce, which pours perfectly over Ugandan Vanilla Bean Ice Cream. Grab a spoon!

recipe

Honey Butterscotch Sauce Makes about 21⁄2 cups

When this sauce is in my fridge, I find myself sneaking spoonfuls right from the jar. Cold, it solidifies, but it melts on contact. It would be a dangerous filling for a chocolate truffle. Warm, it’s shimmering honey butter running over ice cream. It “butters” the Sweet Corn & Black Raspberry Ice Cream (page 62; best made without the black raspberry sauce in that case), and is a wonderful accent for Sweet Basil & Honeyed Pine Nut Ice Cream (page 76), Ugandan Vanilla Bean Ice Cream (page 148), or any subtly scented flavor. It wraps the cake in our Gooey Butter Cake Ice Cream (page 164), which is just the right flavor with everything else there. The flavor will depend on how dark the honey is and how caramelized you allow the honey and sugar to become. But, unlike caramel made just with white sugar, you can’t judge only by color: the honey makes the mixture golden brown from the beginning, so it’s hard to know when it’s caramelized. For the most flavor, allow it to burn ever so slightly. But don’t allow it to smoke much — if you see a few dark puffs of smoke beginning to waft off the surface of the caramel, quickly remove it from the heat and add the cream to stop the cooking. Ingredients: 1 cup sugar 2 ⁄3 cup honey 11⁄2 cups heavy cream 4 tablespoons (1⁄2 stick) unsalted butter Pinch of fine sea salt Directions: 1. Combine the sugar and honey in a medium heavy-bottomed saucepan and heat over medium heat, stirring, until the sugar is melted. Then cook without stirring, swirling the pan occasionally. The mixture will become foamy at first, then the bubbles will turn to huge glassine spheres and subside into smaller shiny bubbles. At this point, the sugar will begin to brown rather quickly; it will darken around the edges first and slowly begin to darken into the center. Use a heatproof rubber spatula to stir until the caramel is a deep butterscotch brown, then remove from the heat. 2. Carefully drizzle the cream into the caramel, stirring until completely dissolved. Add the butter pieces and stir until melted and smooth. Add the salt and stir well. Serve warm, or let cool and refrigerate. The sauce will keep for up to 2 weeks. 3. To serve, reheat, stirring, until the sauce is warm and fluid.

edible Allegheny

AUGUST / SEPTEMBER 2013

“When I was a kid, we grew a lot of our own food and had our own honeybees. Honey is a really important ingredient for me, and you can do different things to it! This sauce is great with toasted sesame seeds for crunch, cayenne for heat, or cornflakes for fried ice cream.” — Jeni Britton Bauer, Jeni’s Splendid Ice Creams

recipe

Ugandan Vanilla Bean Ice Cream Makes about 1 quart

The exquisite cream flavor is lifted up and exalted by vanilla’s subtle hints of honey, jasmine, leather, and smoke. With an infinite number of ice cream flavors to make, you might think vanilla would not be high on our list to perfect. Ugandan Vanilla Bean Ice Cream is no ordinary vanilla ice cream. We use a really nice Ugandan vanilla bean, but you can use whatever you find that you like. My technique produces not a typical “plain old vanilla,” but a richly scented, voluptuous, velvety, and unforgettable vanilla. Do not hesitate to serve it with some grilled peaches and raspberry sauce for the finest pêche melba imaginable. Of course, vanilla is a staple on cherry pie, and who doesn’t have a soft spot for vanilla ice cream with hot fudge, extra whipped cream, and Spanish peanuts (or my favorite, smoked almonds)? Ingredients: 2 cups whole milk 1 tablespoon plus 1 teaspoon cornstarch 1 1⁄2 ounces (3 tablespoons) cream cheese, softened 1 ⁄8 teaspoon fine sea salt 1 1⁄4 cups heavy cream 2 ⁄3 cup sugar 2 tablespoons light corn syrup 1 vanilla bean, split, seeds scraped out, seeds and bean reserved

Purchase this ice cream under its new name, Ndali Estate Vanilla Bean, at retail locations, including Whole Foods Market, or at jenis.com.

Directions: Prep: M ix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water. Cook: Combine the remaining milk, the cream, sugar, corn syrup, and vanilla seeds and bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. Chill: G radually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Freeze: Remove the vanilla bean. Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Photograph from Jeni’s Splendid Ice Creams.

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2350 Railroad Street Pittsburgh, PA 412.281.6593

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Photography by Adam Milliron

Nothing bootleg about it. Unwind at the Omni William Penn Hotel’s Speakeasy Social Lounge with a 1920’s prohibition-style cocktail. We are proud to announce NEW expanded hours: Tuesday – Thursday 5 to 11 pm and Friday – Saturday 5 pm to 1:30 am Private soirées welcome.

530 William Penn Place, Pittsburgh, Pennsylvania 15219 omnihotels.com/pittsburgh • 412-281-7100 e d i b l ea l l eg h e n y. c o m

edible Allegheny

Feature

your kitchen

We explore the reasons why cooking at home is so crucial to our nationâ&#x20AC;&#x2122;s health by Allie Wist Photographs by Cayla Zahoran

edible Allegheny

AUGUST / SEPTEMBER 2013

hen people ask me how I lost more than 80 pounds and kept it off, they aren’t expecting what has become the only answer I find truthful: “By cooking.” Although weight loss and becoming healthy as a whole requires a countless number of efforts, cooking for myself was by far the most transformative — for my weight, my health, and my happiness. As an obese, unhealthy young adult, I lived in the American food system, saturated with misleading traditions of “wholesome” food, a culture of over-indulgence, and the voices of the industrialized food system. Without much thought, I ate more because it was available. I ate poorly because it was satisfying. Over time, I turned down almost all meals prepared by my mother in exchange for fast food. Gas station made-to-order sandwiches. By the time I got to college, eating was completely removed from the sensation of hunger, and was instead a lustful relationship with sugar, salt, and fat. My memories of food, which I believe much of my generation can identify with, were built less from tradition and more from addiction. I was disconnected with my food, its source, and its nutrition. The ever-enigmatic answer to weight loss seemed to be hidden behind a smoke screen of diet books, meal plans, rules, and science. Anyone who has tried to lose weight has inevitably felt frustrated with an endless, and contradictory, stream of fad diets — with reason. There is no way to keep up with“new” health science, and consequently, new product marketing. But the answer to weight loss isn’t that complicated. Eating healthy starts by simply being connected to your food — having awareness. At age 21, I was afforded the opportunity to travel the world on Semester at Sea. When I returned home 30 pounds lighter, there was no going back. The following two years involved arduous sifting through “good” and “bad” food, failed attempts at vegetable stir-fries, and endless web searches for chain restaurants’ nutrition facts. Eventually, I learned that cooking at home gave me the most control over my calorie intake. But without any real experience in the kitchen, I had to start small — veggie wraps and steamed broccoli. I actually had to learn how to steam broccoli, which reveals a sad state of affairs. I forged ahead, soggy burritos in tow, and embraced the task of preparing

Opposite page: Dishware, silverware,

linens, blue glass vase, and charcuterie board provided by Outside Inspirations. Locally sourced cheeses, basil, and tomatoes from Wild Purveyors.

healthy food. I got better and better at navigating the labyrinth of nutrition labels and ingredients lists. I found myself shocked at how complicated understanding my food had become. Knowing where our food comes from, and how it was made, has become an increasingly difficult task over the past 40 years. Almost without notice, brick by brick, a wall has been constructed between the food on our plate and the farm, factory, or lab that it comes from. To trace the origin of many common foods has taken lengthy research by journalists and documentarists. A single fast food hamburger patty could reportedly come from dozens, or even hundreds of cows. The soft drink alongside that burger is derived from unlikely substances ranging from corn to ammonia. And, even when the chain from your food to its source isn’t quite that elaborate, someone else is still often doing our cooking for us, be it a chef or a corporation. “We have to think about where we’re cooking and what we’re cooking,” says Alice Julier, Ph.D., program director and associate professor of Chatham University’s Food Studies Program. “With the rise of industrial, commercial production, you may not be cooking your food, but there are people cooking it.” Technically, General Mills, for example, is cooking for you. Which isn’t always a bad thing. If I’ve learned anything in my journey to define what is healthy, it’s that you can’t generalize; not all processed foods are “bad,” as Julier is quick to emphasize. “Standardization and commercial production have, in fact, protected us from certain kinds of diseases and illness. There are levels of food safety and availability that came with processed foods. I don’t want to portray it as if people were duped [by the food industry], but rather, it was something that was taken for granted alongside other processes.” Ultimately, we began to take for granted the control that our own preparation gave us over our health, as some methods of processing foods, corn in particular, have proven to be more harmful than helpful. High fructose corn syrup has become a widely prevalent source of added sugar in everything from salad dressings to bread. So, as these new methods of processing foods have more dubious, and portion size has increased dramatically, we may find ourselves consuming many more calories than we may have intended. Even if we have been careful what processed foods we choose to eat at home, when we dine out frequently, we forfeit the spatula to someone else. “At home, you’ve got absolute control,” says Mim Seidel, community-based education and internship coordinator at Chatham University’s Food Studies Department. “Pasta from a restaurant and pasta at home can be extremely different in calories because of what’s added and because of the amount. You know how much oil you put in the pot, how much salt you put in, and if you are health-conscious, you can limit those amounts.” Judy Dodd, registered dietitian with the University of Pittsburgh’s School of Health

and Rehabilitation Sciences, agrees. “I have no problem with fat, or sugar. But I want to decide how much I use.” But Seidel and Dodd aren’t bashing restaurants. “I don’t want to come down on restaurants,” Seidel emphasizes. A trend of eating more meals outside of one’s home is not inherently bad. Restaurants, particularly in Pittsburgh, provide a beautiful variety of cuisines, cultures, and flavors that are invaluable to this city’s personality. Some of them cradle old culinary traditions, like pierogies and borscht, and inspire an embrace of those connections. Restaurants with a commitment to preparing locally sourced foods, such as Habitat and Restaurant Echo, actually provide us with new ways to become aware of our food and connect to its source. The issue is not the restaurants, it’s the frequency with which we eat out. Americans dine out an average of 5 times a week, and it’s more likely fast food or fast casual dining. This means we’re constantly consuming larger-thanaverage portions. “Portion size since the 1950s has astronomically increased,” Seidel explains. When did we lose control of our food? When did cooking become so uncommon? There is no definite answer, but our ways of eating have changed more in the past 100 years than they ever have in human history. Most experts I spoke with see the trend of cooking less as a result of women entering the workforce, combined with the push of the industrialized food industry to step in and capitalize on their need for convenience. “It’s important to recognize that there was an incredible effort to get women to use [commercial, processed] products in the household. There was an incredible pressure to modernity, to assimilation,” says Julier. As our mothers and grandmothers adopted foods that came from the commercial marketplace, we found ourselves without a strong logic of cuisine or culture for cooking. We grew up, like I did, without the knowledge of how to steam broccoli. Although it seems to paint a dim portrait of younger generations lacking cooking skills and a connection to food, we also have the opportunity to re-write the rules, to be freed of constraints, and embark on cooking and sharing meals in our own, radical ways. The DIY movement is rapidly growing in Pittsburgh, and young people, in particular, are the ones invested in the food movement. Pittsburgh both cradles a resilience of food traditions deriving from places like Eastern Europe, and acts as an incubator for community dinners, potlucks, food trucks, and countless other ways we’ve devised to cook food and share food more intimately. Jim Shones, chef and prepared foods team leader at Whole Foods Market Pittsburgh, finds it easy to explain why we are craving a return to connecting with our food. “Part of being human is being able to work with food. When you have people at a table, and you’ve cooked a meal, they might not say it, but they feel it. It’s a communion.” Being able to share the experience of cooking a meal — something that is more than the sum of its parts — is worth reclaiming. There e d i b l ea l l eg h e n y. c o m

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is satisfaction in having consciousness of everything involved in the food that you are eating and sharing it with others. “I want to be able to know the animals are raised with some mindfulness behind it,” Jim says. “To me, that means a lot. When you sit down to eat it with your family, you’re thankful for having it on your plate. ‘I am alive, I am eating, and I am alive because of this.’ It is a stronger connection, that now we take for granted.” Not only did cooking for myself prove to give me control over my health, but it opened up an opportunity to engage in something much more than just food on a plate. In a world where screens dominate our daily lives, the act of focusing on working with your hands is truly a meditative process. It allowed me the opportunity to find satisfaction in sharing it with others, no matter how simple the “meal.” Chatham University, Woodland Road, Shadyside. 412.365.1100. chatham.edu. Outside Inspirations, 12085 Perry Hwy., Wexford. 724.933.8850. outside-inspirations.com. UPMC, nutritionservices.upmc.com. Whole Foods Market, 5880 Centre Ave, Shadyside. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com. Wild Purveyors, 5308 Butler St., Lawrenceville. 412.206.9453. wildpurveyorsmarket.com.

edible Allegheny

AUGUST / SEPTEMBER 2013

It’s not as scary as you think. Dodd encourages everyone to use simple ingredients, minimally processed foods, and do it without fear. Even if “cooking” for you is simply adding fresh vegetables to store-bought soup, that’s a start. Shones suggests taking advantage of all the helpful cooking shortcuts available at Whole Foods Market, such as pre-cut veggies, prepared sauces, or a side dish from the prepared foods department. “You’re not doing all the legwork, but you’re still participating in the cooking process,” he says. My suggestion? Start by roping a friend, boyfriend, girlfriend, mother, or roommate into cooking with you once a week. Plan ahead, and keep it simple. It doesn’t have to be low-fat, low-carb, or even that healthy, it just has to be one step on the path to connecting with your food.

With these five basic ingredients, you can do a lot of cooking: don’t just think of

Oregano Basil

cinnamon as a companion

Fresh garlic

for sweet foods—

Vidalia onions

it brings out a beautiful natural sweetness in vegetables like carrots and squash!

Cinnamon

if you like spice: Cumin Chili powder

r ec i pe

AVOCADO EDAMAME PASTA Yield: 4 servings

Ingredients: 1 16 oz. box whole wheat or spelt pasta 2 tomatoes 1 ⁄2 teaspoon sea salt 1 ⁄2 tsp dried basil

2 avocados Juice of 1 lemon 2 cloves of garlic, coarsely chopped 1 ⁄3 cup cooked and shelled edamame 4 tablespoons fresh basil, chopped Directions: 1. Preheat oven to 400oF. 2. Cook pasta according to directions. 3. Coat a rimmed baking sheet with cooking spray or olive oil from a

mister. Slice tomatoes and place on baking sheet. Sprinkle with salt (or to taste) and dried basil. Bake for 10-15 minutes. 4. While the tomatoes are cooking, peel and seed avocados. Combine avocados, lemon juice, sea salt, garlic, edamame, and fresh basil into a food processor. Process until fairly smooth. (The consistency will remain somewhat lumpy even once blended.) 5. Add avocado edamame sauce to pasta, and mix until the pasta is coated. Top with roasted tomatoes. e d i b l ea l l eg h e n y. c o m

edible Allegheny

2013 Regional Farmers Market Directory photographs by Nicole Burkhardt

edible Allegheny

AUGUST / SEPTEMBER 2013

• Edible Allegheny •

Allegheny County

Addison Terrace Farm Stand 2075 Bentley Drive, #545,

Hill District. 412.460.3663 x216. Thursday, 11 a.m.-3 p.m. Through November 21.

Aspinwall Flea Market Municipal Parking Lot,

Freeport Road, Aspinwall. Sunday, 7 a.m.-2 p.m. Through November.

Beccari’s Farm Market

5095 Thoms Run Road, Oakdale.

Blackberry Meadows Farm 7115 Ridge Road, Natrona Heights. 724.226.3939. blackberrymeadows.com.

Bridgeville Farmers Market and Flea Market 431 Washington Pike, Bridgeville.

Wednesday, 2-6 p.m.

Carnegie Farm Stand

415 Washington Ave., Carnegie. 412.460.3663 x216.

Saturday-Sunday, 10 a.m.-4 p.m.

Wednesday, noon-6 p.m.

Fowler Park, 2801 N. Charles St., North Side. 412.460.3663 x216.

Sunday, 9 a.m.-6 p.m.

Thursday, 2-6 p.m.

Christoff Green Houses & Farm 41 Prestley Road, Bridgeville.

bellevuefarmersmarket.org.

412.221.9275.

Churchview Farm

Compass Plaza, NE 6th Street &

Churchview Avenue Exit, Baldwin.

106th Avenue NE.

churchviewfarmpgh.com.

Through November 23.

Bethel Park recreation Farmers Market 5151 Park Ave., Bethel Park.

412.851.2910. bethelpark.net. Tuesday, 3-7 p.m. Through October 1.

BedillionHoneyFarm.com

Through November 15.

1717 Bellevue Way, Bellevue.

Saturday, 10 a.m.-3 p.m.

Mark@BedillionHoneyFarm.com| 724.356.7713

Charles Street Farm Stand

Monday-Saturday, 9 a.m.-8 p.m.

Through October 3.

1179 Burgettstown Rd | Hickory, PA 15340

Through November 15.

412.221.5525.

Thursday, 3-7 p.m.

Honey & Beekeeping Supplies Fresh Fruits & Vegetables Beef & Pork Fresh Brown Eggs Milk & Ice Cream

3237 Brighton Road, North Side.

Monday-Friday, 11 a.m.-6 p.m.

Bellevue Presbyterian Church,

Fourth & Market St Saturdays 10am- 1pm CHIPPEWA May-Dec United Methodist Church Tuesdays 4- 7pm May-Nov

Brighton Road Farm Stand

beccaris.com.

Bellevue Farmers MArket

St. Mary’s Church Parking Lot Rte 65 & Park Rd Thursdays 4pm- 7pm BEAVER May-Nov Courthouse Parking Lot

Tuesday, 4-7 p.m.

Carnegie United Methodist Church,

1520 Bower Hill Road, Bridgeville.

lebrat

412.720.5142.

412.221.8768.

Bedner’s Farm Market

AMBRIDGE

ing

Find a farmers market, farm stand, or farm near you using the region’s largest + most complete listing!

Farmers Market Directory

Clairton Farm Stand

Lifespan Senior Center, 530 Miller Ave., Clairton. 412.460.3663 x216. Thursday, 10:30 a.m.-1:30 p.m. Through November 21.

Community Center Parking Lot 5151 Park Avenue • May 7 - Oct. 1 e d i b l ea l l eg h e n y. c o m

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Citiparks Farmers Market — Beechview

Dillner Family Farm

Broadway Avenue and Beechview

724.444.6594.

Street, Beechview. 412.422.6523.

dillnerfamilyfarm.com.

Thursday, 3:30-7:30 p.m.

Daily, 10 a.m.-6 p.m.

Citiparks Farmers Market — Bloomfield Immaculate Conception School Parking

MAIN STREET S. Main & Wheeling Streets, Washington Thursdays, 3:30-6:30 rain or shine www.msfm.org

Day Insurance • Red House Consulting Washington and Jefferson College Washington Health System • Washington Rotary

USDA Certified Organic

M, W, F. . .6pm-dark Saturday. . .2-5pm CHECK WEBSITE FOR JUNE 2013 OPENING DATE!

110 Slebodnik Rd Irwin 15642 412.370.3206 morrisorganic.com

Pick Your Own Produce!

Avenues, Dormont. 412.561.8900 x235.

Thursday, 3:30-7:30 p.m.

Monday, 4-7 p.m.

Citiparks Farmers Market — Carrick

AUGUST / SEPTEMBER 2013

E.E.D.C Farmers Market

Butler Street across from Municipal

Brownsville Road and Parksfield Street,

Building, Etna.

Carrick. 412.422.6523.

Thursday, 3:30-6:30 p.m.

Eichner’s Farm Market & Greenhouses 285 Richard Road, Wexford.

City County Building, Grant Street,

724.935.2131.

Downtown. 412.422.6523.

Monday-Friday, 9 a.m.-6 p.m.

Friday, 10 a.m.-2 p.m.

Saturday-Sunday, 9 a.m.-5 p.m.

Citiparks Farmers Market — East Liberty

Emsworth Farmers Market

West Penn Circle, East Liberty.

Walliston Avenue, Emsworth.

412.422.6523.

412.526.0472.

Monday, 3:30-7:30 p.m.

Saturday, 9 a.m.-1 p.m.

Citiparks Farmers Market — North Side East Park, East Ohio Street and Cedar

8324 Ohio River Blvd. and

Through October 27.

Etna Farmers Market

437 Butler St., across from Etna

Avenue, North Side. 412.422.6523.

Borough Building, Etna.

Friday, 3:30-7:30 p.m.

Thursday, 3-7 p.m.

Citiparks Farmers Market — South Side

Farmers @ Firehouse

18th and Carson Streets, South Side.

farmersatfirehouse.com.

412.422.6523.

SATURDAY, 9 A.M.-1 P.M.

2216 Penn Ave., Strip District.

Farmers @ Phipps Conservatory

Schenley Park Drive, Oakland.

Presbyterian Church Parking Lot, Fifth

412.622.6914.

and Chestnut Streets, Coraopolis.

phipps.conservatory.org.

724.774.8379.

Wednesday, 2-6:30 p.m.

MONDAY, 3:30-6:30 P.M.

Through October 30.

Through October 28.

edible Allegheny

Through October.

Carrick Shopping Center,

Coraopolis Farmers Market

Mt. Lebanon Baptist Church Parking

Avenue, Bloomfield. 412.422.6523.

Tuesday, 3:30-7:30 p.m.

pittsburghpublicmarket.org

Dormont Farmers Market Lot, West Liberty and Alabama

Citiparks Farmers Market — Downtown

Sponsored by:

Through October.

Lot, Cedarville Street and Friendship

Wednesday, 3:30-7:30 p.m.

4140 Sandy Hill Road, Gibsonia.

Homewood-Brushton YMCA Farm Stand Kelly Street Parking Lot, 412.460.3663 x216.

farmersmarketcooperativeofeastliberty.

THURSDAY, 12:30-5:30 p.m.

com.

Through November 21.

Janoskiâ&#x20AC;&#x2122;s Farm and Greenhouse

1714 State Route 30, Clinton.

Forest Hills Presbyterian Church Parking

724.899.3438.

Lot, 1804 Ardmore Blvd., Forest Hills.

janoskis.com.

Friday, 4-7 p.m. Through October.

Fox Chapel Farmers Market at Shady Side Academy 423 Fox Chapel Road, Fox Chapel. 412.968.3000. shadysideacademy.org/farmersmarket. Wednesday, 3-6 p.m.

Frazer Township Farmers Market

JCPenney Parking Lot, 590 Pittsburgh Mills Circle, Tarentum. 724.904.9035.

kretschmannfarm.com.

52nd Street and Berlin Way, Lawrenceville. Saturday, 12:30-4 p.m. Through October 26.

Lawrenceville Farm Stand Stephen Foster Center, 286 Main St., Thursday, 11:30 a.m.-2:30 p.m. Through November 14.

Green Tree Farmers Market

Market Square Farmers Market 23 Market Place, Market Square.

greentreeboro.com.

412.566.4190.

Thursday, 4-7:30 p.m.

Thursday, 10 a.m.-2 p.m.

Through October.

Through October 31.

Hazelwood Farm Stand

Millvale Borough Farm Stand

PNC Bank Rear Parking Lot, 400 Grant

412.460.3663 x216.

Ave., Millvale. 412.460.3663 x216.

Thursday, 9 a.m.- 2 p.m.

Wednesday, 2:30-6 p.m.

Through November 21.

Hill House Farm Stand

Mish Farms Meat Market

1835 Centre Ave., Hill District.

80 Oak Road, Gibsonia. 724.449.6328.

412.460.3663 x216.

mishfarms.com.

Thursday, 10 a.m.-2 p.m.

Monday-Friday, 9 a.m.-6 p.m.

Through November 21.

June 1

Lawrenceville Farmers Market

Through November.

4915 Second Ave., Hazelwood.

Farm Market

724.452.7189.

Lawrenceville. 412.460.3663 x216.

Dairy Mart Parking Lot,

5th Ave & 12th St Tuesdays 4pm- 7pm June-Oct

257 Zeigler Road, Rochester.

Thursday, 3-7 p.m.

Green Tree. 412.921.1110.

NEW BRIGHTON

Kretschmann Organic Farm

pittsburghmills.com.

Greentree Park on Greentree Road,

Saturday, 9 a.m.-5 p.m.

8695 Rt 30 Irwin, PA 15642

412.370.3206 teddysrestaurantlounge.com

Apples Sweet Corn Berries

Fudge

woodstreetbread.com/foresthills.htm.

bra ele t

Cider

Forest Hills Farmers Market

7th Ave. Next to Dollar Tree Mondays 4pm- 7pm May-Nov

Peaches

Saturday, 5 a.m.-noon.

BEAVER FALLS

7140 Bennett St., Homewood.

412.661.4414.

ing

334 N. Sheridan Ave., East Liberty.

Melons

Farmers Market Cooperative of East Liberty

Farm Fresh Tastes Best! Hayrides to the Pumpkin Patch

+ Healthy Lifestyle Expo PRESENTED BY:

July 27, 2013 Point State Park RESERVE YOUR SPACE whirlmagazine.com/yogafest or showclix.com e d i b l ea l l eg h e n y. c o m

edible Allegheny

Mon-Yough Community Services Farm Stand

Mt. Lebanon Uptown Farmers Market

Pittsburgh Public Market In The Strip

Fifth Avenue, 500 Market St.,

412.531.4485.

17th Streets, Strip District. 412.81.4505.

McKeesport.

mtlebanonpartnership.com.

pittsburghpublicmarket.org.

412.460.3663 x216.

Saturday, 9 a.m.-noon.

Friday, 10 a.m.-4 p.m.

Wednesday, 9:30 a.m.-1:30 p.m.

Through October 19.

Saturday, 9 a.m.-5 p.m.

Corner of Market Street and

Through November 21.

Monroeville Lions Farmers Market

600-750 Washington Road, Mt. Lebanon.

Oakland Farmers Market

Schenley Plaza, Oakland. 412.683.6243. oaklandfarmersmarket.org.

Monroeville Community Park, 2399

Friday, 3-6 p.m.

Tilbrook Road, Monroeville.

Through October 25.

monroevillefarmersmarket.com. Saturday, 9 a.m.-noon.

Mt. Lebanon Lions Farmers Market

Mt. Lebanon United Lutheran Church, 975 Washington Road, Mt. Lebanon.

One Woman Farm

5857 Valencia Road, Gibsonia. 412.913.7709. onewomanfarm.com.

The Original Farmers Market 151 Parks Road, McDonald.

mtlebanonlionsfarmersmarket.com.

theoriginalfarmersmarket.net.

Wednesday, 4-7 p.m.

Monday, Wednesday, Friday, 5:30-8 p.m. Through November 22.

edible Allegheny

AUGUST / SEPTEMBER 2013

Pittsburgh Produce Terminal, Smallman and

Sunday, 10 a.m.-4 p.m.

Pleasant Hills Lions Club Farmers Market 199 Old Clairton Road, Pleasant Hills. pleasanthillsfarmersmarket.com. Thursday, 3:30-7 p.m. Through October 10.

Rainbow Kitchen Farm Stand Citizens Bank Parking Lot, 345 E. Eighth Ave., Homestead. 412.460.3663 x216. Wednesday, 11 a.m.-3 p.m. Through November 25.

Reilly’s Summer Seat Farm 1120 Roosevelt Road, North Hills. 412.364.8662.

Upper St. Clair Lions Farmers Market

Pounds Turkey Farm

4200 Melwood Road, Leechburg.

2040 Washington Road, Upper St. Clair.

724.3845.7661.

reillyssummerseatfarm.com.

412.835.4968.

poundsturkeyfarm.com.

Monday-Saturday, 10 a.m.-4 p.m.

Thursday, 4-7 p.m.

Tuesday-Thursday, 10 a.m.-5 p.m.

Through September 26.

Friday, 10 a.m.-6 p.m.

Ross Farmers Market

St. John’s Lutheran Church, 920 Perry Hwy., North Hills. 412.616.1251.

Verona Farmers Market

736 E. Railroad Ave., Verona. 412.721.0943.

Wednesday, 3-7 p.m.

Thursday, 2-6 p.m.

Through October 30.

Through October.

Seton Brookline Farm Stand

Whole Foods Farmers Market 5880 Center Ave., East Liberty.

Elizabeth Seton Center Parking

412.441.7960.

Lot, 1900 Pioneer Ave., Brookline.

wholefoodsmarket.com.

412.460.3663 x216.

Last Wednesday of each month,

Wednesday, 11 a.m.-6 p.m.

4-7 p.m.

Through November 21.

Seton Carnegie Farm Stand

Wilkinsburg Farmers Market Parking Lot between Ross and South

Near Elizabeth Ann Seton

Avenues, Wilkinsburg. 724.452.0391.

Church, 211 Third St., Carnegie.

Monday, Thursday, 3-6 p.m.

412.460.3663 x216.

Through NOVEMBER.

Wednesday, Noon-6 p.m. Through November 21.

Armstrong County

Sewickley Farmers Market

398 State Route 1034, Templeton.

200 Walnut St., Sewickley. 412.262.4839. Saturday, 8 a.m.-1 p.m. Through October.

Shenot Farm Market

3754 Wexford Run Road, Wexford. 724.935.2542. shenotfarm.com.

Saturday, 9 a.m.-4 p.m.

Beaver County

Ambridge Farmers Market

St. Mary’s Church, Park Road and Route 65, Ambridge. 724.846.1808. Thursday, 4-7 p.m. Through November.

Beaver Farmers Market

Courthouse Parking Lot at Fourth Street & Market Street, Beaver County. Saturday, 10 a.m.-1 p.m. Through December.

Beaver Falls Farmers Market 1927 7th Ave., Beaver Falls. Monday, 4-7 p.m. Through November.

Collier Hill Farm

Brady’s Run Farm Market

724.545.1339.

724.846.1030.

Creekside Mushrooms

One Moonlight Drive, Worthington. 724.297.5491.

Five Elements Farm

405 Hogg Road, Worthington.

460 Constitution Blvd., New Brighton. Monday-Saturday, 8 a.m.-8 p.m. Sunday, 8 a.m.-5 p.m. Through November 3.

Bridgewater Farmers Market

Bridge and Market Streets, Beaver County. 724.846.1030.

724.575.0317.

Wednesday, 4-7 p.m.

fiveelementsfarm.com.

Through November 14.

Golden Harvest Farm

Chippewa farmers market

724.935.1743. soergels.com.

724.337.3023.

Road, Beaver Falls.

Monday-Friday, 8 a.m.-7:30 p.m.

Tuesday-Saturday, 9 a.m.-4 p.m.

tuesday, 4-7 p.m.

Soergel Orchards Farm Market & Garden

2573 Brandt School Road, Wexford.

Saturday-Sunday, 8 a.m.-6 p.m.

Turtle Creek Valley Farm Stand

1633 Markle Road, Leechburg.

Kittanning Farmers Market Market Street and Grant Avenue, Kittanning.

United Methodist Church, 2545 Darlington

thRough november.

Marburger Dairy

1506 Mars Evans City Road, Evans City.

WVHSC Building, 519 Penn Ave., Turtle

Wednesday, 8:30 a.m.-12:30 p.m.,

724.538.4800.

Creek. 412.460.3663 x216.

Saturday, 8:30-12:30 p.m.

marburgerdairy.com.

Thursday, 12:30-3:30 p.m.

Through September.

Through November 15.

e d i b l ea l l eg h e n y. c o m

edible Allegheny

New Brighton Farmers Market

Brenckleâ&#x20AC;&#x2122;s Farm Markets

Deenerâ&#x20AC;&#x2122;s Farmers Market

5th Avenue and 12th Street, New

412.821.2566. 543 Evans City Road,

724.452.7944.

Brighton.

Butler. 724.482.2353.

Daily, 10 a.m.-6 p.m.

Tuesday, 4-7 p.m.

brenckles.com.

Through October 31.

Through October.

Monday-Saturday, 9 a.m.-5 p.m.

Butler County

Alpaca De Moda Luxury Boutique

3814 Mt. Troy Road, Reserve Twp.

Sunday, 9:30 a.m.-5 p.m.

Butler Farmers Market

205 S. Chestnut St., Butler. 724.282.3714.

1120 Three Degree Road, Butler.

Monday, WEdnesday 4-6 p.m.

724.586.2412.

Saturday, 7:30 a.m.-noon.

alpacademoda.com. Monday-Saturday, 10 a.m.-4 p.m.

Ambrose Farmers Market 991 Bear Creek Road, Cabot. 724.360.5055. Daily, 9 a.m.-8 p.m. Through November.

Cranberry Farmers Market 2525 Rochester Road, Cranberry. cranberrytownship.org. Friday, 3:30-6 p.m.

Cranberry Farmers Market

edible Allegheny

AUGUST / SEPTEMBER 2013

Freedom Farms

795 Pittsburgh Road, Butler. 724.586.5551. freedomfarmspa.com.

Harmony Farmers Market West Mercer Street, Harmony. 724.452.6220. Thursday, 4:30-8 p.m.

Harvest Valley Farms

125 Ida Lane, Valencia. 724.443.5869. harvestvalleyfarms.com.

Masuda Drive, Cranberry. 724.776.4806.

Sunday-Friday, 10 a.m.-5 p.m.

cranberrytownship.org.

Saturday, 9 a.m.-5 p.m.

Saturday, 10 a.m.-1 p.m.

21255 Perry Hwy., Cranberry Twp.

Harvest View Farm and Market

West End Farmers Market

143 Eagle Mill Road, Butler.

Broad St., Cambria City.

724.282.8038.

814.533.2045.

Erie. 814.825.7392.

harvestviewfarm.com.

Tuesday, 3-6 p.m.

Saturday, 10 a.m.-2 p.m.

Through October 22.

Through October.

Clarion County

Wooden Nickel Buffalo Farm

Heilmanâ&#x20AC;&#x2122;s Hogwash Farm

162 Elliott Road, Sarver. 724.353.1411.

Senior Life Parking Lot, 501

South East Erie Farmers Market East 38th Street and Pine Avenue,

Leicher Family Farm

Clarion County Farmers Market

295 Oak Road, Chicora. 724.445.2471.

Courthouse, Main Street, Clarion.

Daily, 11 a.m.-6 p.m.

leicherfarm.com.

Saturday, 8:30 a.m.-noon.

Through October.

Monday-Saturday, 10 a.m.-6 p.m.

Through October.

Marburger Dairy

Clarion River Organics

1506 Mars Evans City Road, Evans

824 Whitmer Road, Sligo. 814.603.1022.

City. 724.538.4752.

clarionriverorganics.com.

marburgerdairy.com.

Mars Farmers Market

225 Crowe Ave., Mars. 724.776.3527. Saturday, 9 a.m.-noon. Through September.

Leatherwood Stock Farm 215 Angus Lane, New Bethlehem. 814.275.1400.

Schmucker Family

5970 Koman Road, Edinboro. 814.734.2833. woodennickelbuffalo.com.

Fayette County

Brownsville Farmers Market Market Street, Brownsville. 724.437.7913. Wednesday, 4-7 p.m. Through September.

Connellsville Farmers Market

West Crawford Ave.,

Connellsville. 724.437.7913. Saturday, 8 a.m.-noon.

6983 Route 58, Emlenton.

Through September 28.

Crawford County

Laurel Mall & Flea Market

Slippery Rock Community Farmers Market

18374 State Hwy. 98, Meadville.

877.386.0570.

814.763.4606.

Friday, Saturday, 10 a.m.-5 p.m.

freshfromthevines.com.

Sunday, 9 a.m.-4 p.m.

724.561.2825.

Meadville Market House

rockfallsonline.com.

910 Market St., Meadville. 814.336.2056.

Masontown Farmers Market

Saturday, 9 a.m.-noon.

Monday-Friday, 10 a.m.-6 p.m.

724.437.7913.

Through October 26.

Saturday, 8 a.m.-4 p.m.

Friday, 4-7 p.m.

Produce Market:

Through September 27.

Prospect Meadow Farm 136 N. Franklin St., Prospect. 724.290.5484.

111 Stoughton Beach, Slippery Rock.

Sunset Hills Farm

1120 Three Degree Road, Butler. 724.586.2412. sunsethillsalpacas.com.

Cambria County

Johnstown Farmers Market

Fresh From the Vines

Saturday, 8 a.m.-1 p.m. Through November.

Erie County

Goodell Gardens Farmers Market

221 Waterford St. (Route 6N), Edinboro. 814.734.6699.

1952 University Drive, Connellsville.

German-Masontown Park, Masontown.

Ohiopyle Farmers Market Main Street, Ohiopyle. 724.437.7913. Saturday, 2-6 p.m. Through September 28.

Scottdale Farmers Market Rite Aid Parking Lot, Broadway Street,

Central Park, Main Street, Johnstown.

goodellgardens.org.

Scottdale. 724.437.7913.

814.533.2045.

Wednesday, 3-6 p.m.

Friday, 4:30-7 p.m.

Friday, 9 a.m.-2 p.m.

Through September 25.

Through September 20.

Through October 25.

North East Farmers Market Gibson Park, North East. 716.450.1832. Thursday, 11 a.m.-7 p.m. Through August. e d i b l ea l l eg h e n y. c o m

edible Allegheny

Uniontown Farmers Market

Thaddeus McQuaide “Pick Your Own” Farm

Dawson’s Orchards

283 McQuaide Drive, Saltsburg.

800.328.2775.

Monday, 4-7 p.m.

724.496.5509.

dawsonsorchards.com.

Through September 23.

Tuesday, thursday, Saturday

Monday-Saturday, 9 a.m.-4 p.m.

Storey Square, W. Main St., Uniontown. 724.437.7913.

5-9 p.m.

Forest County

Edible Earth Farm

U.S. 62, Tionesta. 814.303.9663. edibleearthfarm.com.

Pleasant Valley Farms

4792 Sage Road, Tionesta. 814.755.3911. pleasantvalleyfarm.weebly.com. Saturday, 10 a.m.-2 p.m.

Tionesta Farmers Market

Forest County Courthouse, 526 Elm St., Tionesta. 814.755.3544. Friday, 4-7 p.m.

Greene County

Elysian Fields Farm

844 Craynes Run Road, Waynesburg. 724.852.2535. purebredlamb.com.

Shields Herb & Flower Farm 374 Smith Creek Road, Spraggs. 724.435.7246. Monday-Saturday, 9 a.m.-5 p.m. Sunday, 11 a.m.-5 p.m.

Strath An De’ Farm

145 Stewart Run Road, Waynesburg. 724.627.7419. strathande.com.

Waynesburg Farmers Market Downtown Waynesburg, near the

Courthouse, Waynesburg. 724.627.8687. waynesburgpa.org. Wednesday, 10 a.m.-2 p.m. Through October 16.

Indiana County

Downtown Indiana County Farmers Market Eighth and Church Streets, Indiana. Wednesday, 3:30-5 p.m. Saturday, 9 a.m.-noon. Through October 12.

edible Allegheny

AUGUST / SEPTEMBER 2013

Through October.

Lawrence County

Burns Angus Farm

122 Petersburg Road, Enon Valley.

Ellwood City Farmers Market

Beaver Avenue Municipal Parking Lot, Ellwood City. 724.758.5501.

101 Orchard Road, New Wilmington.

ellwoodcityfarmersmarket.com.

724.946.3125.

Saturday, 8 a.m.-12 p.m.

burnsangus.com.

Through October 12.

Green Circle Farm

New Castle. 412.427.7549. greencirclefarm.com.

New Castle Farmers Market

East and East Washington Streets, New Castle. 724.654.7457. Saturday, 8:30 a.m.-1 p.m. Through October.

Pasture Maid Creamery 571 Cow Path Lane, New Castle.

Tuesday, Thursday, Saturday 4-7 p.m.

Stramba Farm

2331 Chewton Wurtemburg Road, Wampum. 724.752.41461. strambafarmalpacas.com.

Mercer County

Downtown Sharon Farmers Market Reyers Shoe Store Parking Lot, Sharon. 724.981.5880. Wednesday, Saturday, 7 a.m.-noon. Through October.

Lengel Brothers Farm & Market

1346 Mercer Grove City Road, Mercer. 724.967.1789.

Olde Town Grove City Farmers Market

Youth Festival Park between 118 and 138 S.

Broad Streets, Grove City. oldetowngrovecity.com. Thursday, 3-6 p.m. Through October.

Three Sisters Farm

134 Obitz Road, Sandy Lake. 724.376.2797. bioshelter.com.

Ridgway-Elk County Ridgway-Elk County Heritage Farm

28235 Lake City Road, Ridgway. 814.772.0210. burnsheritagefarm.com.

Ridgway Farmers Market

Main Street, Ridgway. 814.772.0210. Tuesday, 3:30-5:30 p.m. Through October 8.

Somerset County Farandaâ&#x20AC;&#x2122;s Farm

1171 Penn Ave., Hollsopple. 814.479.7109. farandafarm.net.

e d i b l ea l l eg h e n y. c o m

edible Allegheny

Lambert Mountain Acres Inc.

Charleroi Farmers Market

Simmons Farm

814.754.8271.

724.483.3070.

724.941.1490. 2816 Washington Road,

Thursday, 3-6 p.m.

Route 19 Market, McMurray.

Through October 27.

724.941.7540.

3060 Lambert Mountain Road, Cairnbrook.

Somerset County Farmers Market Georgian Place, Somerset.

somersetcountyfarmersmarket.com.

423-427 McKean Avenue, Charleroi.

Cherry Valley Organics 518 Joffre-Cherry Valley Road,

170 Simmons Road, McMurray.

simmonsfarm.com

Trax Farms

Wednesday, 3-6 p.m.

Burgettstown. 724.947.2970.

Saturday, 9 a.m.-1 p.m.

cherryvalleyorganics.com.

traxfarms.com.

Destiny Hill Farm

Triple B Farms

724.222.3015. destinyhill.com.

724.258.3557.

Through October 12.

Venango County

Franklin Farmers Market

12th Street Island and Fountain Park, Franklin. franklinpa.gov. Saturday, 8 a.m.-1 p.m. Through September.

Oil City Curb Farmers Market Central Avenue, Oil City. 814.678.3002. Monday, Thursday, noon-4:30 p.m.

1069 S. Main St., Washington.

Emerald Valley Artisans 166 Fava Farm Road, Scenery Hill. 724.323.3324. emeraldvalleyartisans.com.

Main Street Farmers Market South Main Street & Wheeling Street,

Washington. 412.296.0518. msfm.org.

Warren County

Warren County Farmers Market

Second Avenue, Warren. 814.723.1360. Saturday, 8 a.m.-noon.

Washington County

Avella Farmers Market

1560 Avella Road, Avella. 724.587.3763. Sunday, 10 a.m.-1 p.m. Through October 26.

Bedillion Honey Farm

Thursday, 3:30-6:30 p.m.

Manchester Farms

52 Manchester Lane, Avella. 203.209.6386.

528 Trax Road, Finleyville. 412.835.3246

823 Berry Lane, Monongahela. triplebfarms.com. June 1-October 31.

Weatherbury Farm

1061 Sugar Run Road, Avella. 724.587.3763. weatherburyfarm.com.

Vistamont Farms

1014 Daniels Run Road, Scenery Hill. 724.884.5387. vistamontfarms.com.

manchester-farms.com.

Volkar Farm Market

Matthews Family Farm

724.632.5877.

724.239.2118.

Westmoreland County

116 Matthews Road, Eighty Four. matthewsfamilyfarm.com.

McDonald Trail Station Farmers Market

3132 National Pike, Daisytown.

Central Westmoreland Farmers Market

Westmoreland Museum of Art Parking Lot, North Main Street, Greensburg.

161 S. McDonald St., McDonald.

724.834.2334. greensburgpa.org.

1179 Burgettstown Road, Hickory.

mcdonaldtrailstation.com.

Tuesday, 3-6 p.m.

724.356.7713. bedillionhoneyfarm.com.

Saturday, 9 a.m.-1 p.m.

Through November.

Monongahela Farmers Market

Export Farmers Market

Tuesday-Friday, 10 a.m.-6 p.m. Saturday, 10 a.m.-5 p.m. Sunday, 10 a.m.-3 p.m.

Bednerâ&#x20AC;&#x2122;s Farm & Greenhouse

Chess Park, Main Street, Monongahela. cityofmonongahela-pa.gov.

315 Coleman Road, McDonald.

Friday, 3-6 p.m.

724.926.2541. bednersgreenhouse.com.

Through September 27.

MONDAY-SATURDAY, 9 A.M.-8 P.M. SUNDAY, 9 A.M.-6 P.M.

Pleasant Valley Organic Farm 25 Pine Run Road, Amity. 202.213.5237. pleasantvalleyorganicfarm.com.

5960 Kennedy Ave., Export. Tuesday, 4-7 p.m.

Friendship Farms

147 Friendship Farm Lane, Lycippus. 724.423.1545. friendshipfarms.com.

Jamison Farm

171 Jamison Lane, Latrobe. 800.237.5262. jamisonfarm.com.

edible Allegheny

AUGUST / SEPTEMBER 2013

Jeannette Circles Initiative Farm Market

Lynch Field Farmers Market

Sarver’s Hill Organic Farm

Magee Avenue Parking Lot

724.834.2334.

THURSDAY, 3:30-7 P.M.

SATURDAY, 9 A.M.-NOON.

sarverhillfarm.org.

Route 119 North, Greensburg.

Latrobe Farmers Market

The Market

724.805.0112.

freedomfarmspa.com.

Latrobe Memorial Stadium, Latrobe. Tuesday, Noon-4 p.m. Through October 22.

Ligonier Country Market

4323 Shearsburg Road, Lower Burrell.

Morris Organic Farm

110 Slebodnik Road, Irwin. 412.370.3206. morrisorganic.com.

Loyalhanna Watershed Farm, West

Monday, Wednesday,

438 Old State Route 66, Greensburg.

Thursday, 3-6 p.m. Through November.

Schramm Farms & Orchards

1002 Blank Road, Jeannette. 724.744.7320. schrammfarms.com.

Teddy’s Farm Market

8695 Route 30, Irwin. 412.370.3206.

Main Street & Route 30, Ligonier.

Friday, 6 p.m.-dark,

teddysrestaurantlounge.com.

Saturday, 8 a.m.-noon.

Saturday, 2-5 p.m.

SATURDAY, 8 a.m.-noon.

Lone Maple Farms

Mt. Pleasant Farmers Market

New Alexandria, 724.668.7358.

Pleasant. 724.547.6745.

Monday-Friday, 8 a.m.-Noon.

mtpleasantboro.com.

724.567.5286.

Wednesday, 3-6 p.m.

vandergriftfarmersmarket.weebly.com.

259 Lone Maple Drive,

Lower Burrell Farmers Market Veterans Central Park, Bethel and Schreiber Streets, Lower Burrell.

Levine’s Parking Lot, Main Street, Mt.

Sand Hill Berries Farm

Through OCTOBER.

Vandergrift Farmers Market 151 Columbia Ave., Vandergrift.

THURSDAY, 3-6:30 P.M.

304 Deer Field Road, Mt. Pleasant. 724.547.4760. sandhillberries.com.

SATURDAY, 10 A.M.-NOON. e d i b l ea l l eg h e n y. c o m

edible Allegheny

dining guide Ah, summer! Enjoy wine on the outdoor patio at Andys Wine Bar at Fairmont Pittsburgh.

Restaurants are chosen for this dining guide because of their commitments to using local, seasonal ingredients, and because of their partnerships with local farms and food artisans. Their dedication makes dining out enjoyable and sustainable. Bridgeville

Canonsburg

downtown

Where art meets industry Little Oasis

The Heidelberg Oasis has been known for its homemade pastas, Grandma Gilda’s delicious sauce, and the original creation, “Fish Parmesan,” since 1954. Little Oasis in Bridgeville now carries on the family tradition of that homemade Italian food, serving a third generation of valued customers. This family-oriented business has long-standing partnerships with local vendors, such as Cellone’s Bakery and Nappies, and supports the local farmers market in Cecil. 928 McLaughlin Run Road, Bridgeville. 412.319.7669. littleoasispgh.com.

In the heart of Pittsburgh, welcoming business and theater crowds alike, Andys is the ideal spot to

The Venue At Bella Sera

unwind. Enjoy carefully selected snacks, wines,

Bella Sera (Catering, Trattoria, and Event beers and cocktails, perfectly paired by our chef and Venue) consistently strives to source locally sommelier. In a richregional setting of pop-art and industrial Andys grown products and patronize accents that celebrate the impact The feature bar of Fairmont Pittsburgh hotel is one of purveyors whenever possible. As pioneers of of Andy Warhol most captivating spots in the city, with exquisite and Andrew premier the green movement in foodCarnegie, service Andys locally,is Pittsburgh’sthe For more information, interior classic cocktails, please call 412 773 8848 and an extensive Bella Sera’s staff feels a responsibilityart to meets industry, social destination—where and finishing, Market Street, pairs Pittsburgh wine list. Chef 510 Jason Dalling local cheeses and set a good example the the community it wherewithin you meet city. chocolates with local wines for featured flights. 510 serves. 414 Morganza Road, Canonsburg. Market St., Downtown. 412.773.8848. andyswinebar.com. 724.745.5575. bellaserapgh.com.

Cranberry township 7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1

3/5/10 4:09:21 PM

Restaurant ECHO

PapaGallo

Executive chef and owner Len Spampinato recognizes the benefit of preparing food with local ingredients. By purchasing organic produce from various farmers markets in the South Hills, he produces a variety of “fresh, hot, and delicious meals at the peak of their flavor.” He also uses lamb from Jamison Farms, local applewood bacon, and homemade sausage to enrich his breakfast and lunch selections. 1597 Washington Pike, Bridgeville. 412.564.5094. papagallo.us.

edible Allegheny

AUGUST / SEPTEMBER 2013

Restaurant ECHO’s fresh, seasonal menus are created by executive chef and owner Brian Hammond, whose 13 years of experience include working in Michelin-starred restaurants. Order European-influenced, New American cuisine, featuring locally grown produce, locally raised animals, and handcrafted breads, pasta, and sauces. The sophisticated, modern lounge features a towering white-on-white fireplace and an interior-lit, glass-walled wine room. Chic couches and chairs provide comfortable seating for patrons to enjoy more than 40 beers, as well as specialty cocktails and appetizers. 1740 Route 228, Cranberry Township. 724.779.3246. restaurantecho.com.

Braddock’s American Brasserie

Childhood memories have prompted Chef Brian Volmrich, of Braddock’s American Brasserie in the Renaissance Hotel Pittsburgh, to form a bond with local farmers and be linked to the freshest and most local fare available. “I can’t wait to start relationships with our outlying farmers,” Volmrich says. “I have such fond childhood memories of the duck pond and apple cider at Trax Farms. My anticipation grows for the bounty that awaits the restaurant this year.” 107 Sixth St., Downtown. 412.992.2005. braddocksrestaurant.com. Photograph by Cayla Zahoran.

The Pines Tavern

Habitat

Habitat at the Fairmont Pittsburgh uses local vendors in the preparation of meals. While working to develop ties with local farmers, Habitat sources meat from the Strip District and lamb from Jamison Farms. “We, at the Fairmont, believe in being part of your local community,” says Chef Jason Dalling. 510 Market St., Downtown. 412.773.8848. habitatrestaurant.com.

This historic restaurant has been growing its own produce for the last 15 years in an effort to achieve 70 percent sustainability. Chef Jason Culp starts all of his crops from seeds in the restaurant’s greenhouses and sells his surplus to neighboring restaurants. Owner Mike Novak has also made a commitment to Pittsburgh talent, festooning the tavern’s walls with local art. 5018 Bakerstown Road, Gibsonia. 724.625.3252. thepinestavern.com.

Tamari

With an ever-changing menu of interesting and exotic offerings, Tamari is consistently honored in the yearly “best of” lists in the local press. Fusing delicious components of Latin and Asian cuisine, the menu features some of the most unique offerings in the city. For its innovative Asian-Latin fusion cuisine, Tamari strives to utilize local vendors for produce. 3519 Butler St., Lawrenceville. 412.325.3435. 701 Warrendale Village Drive, Warrendale. 724.933.3155. tamaripgh.com.

greensburg

Sonoma

In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest in-season ingredients to center its menu around. Chefs at Sonoma use Penn’s Corner Farm Alliance to have access to a list of local farmers. Also, Sonoma uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 947 Penn Ave., Downtown. 412.679.1336. thesonomagrille.com.

The Supper Club

Featuring a farm-to-table room, where Chef Greg Andrews is committed to local foods. He has cultivated relationships with farms such as Friendship, Jamison, and various cheese farms in the state, where he tries to buy their best product for a mutually beneficial relationship. He says it’s a health benefit for customers who are receiving the best products from passionate farmers with a vested interest. 101 Ehalt St., Greensburg. 724.691.0536. supperclubgreensburg.com.

Garfield

Quiet Storm

Quiet Storm is Pittsburgh’s leading vegetarian and vegan-friendly restaurant. High regard for the environment and the local community is a main priority of Quiet Storm, which uses biodegradable and compostable table materials and ingredients from local food vendors, including Hearth Bakery, Frankferd Farms, Turner Dairy, and Spring Creek Tofu. 5430 Penn Ave., Garfield. 412.661.9355. qspgh.com.

Wild Purveyors

Every product sold at this specialty food market — from wild edible plants and berries to organic dairy — comes exclusively from the farms and forests of Western Pennsylvania. The one-stop destination offers certifiedorganic and sustainable farm fresh produce, hormone and antibiotic-free meats, GMO-free grains and flour, artisan cheeses, and wild mushrooms. 5308 Butler Street. 412.225.4880. wildpurveyors.com.

MT. LEBANON

Solstice Restaurant and Lounge

Despite being new to the Greensburg area, Chef Gary Klinefelter of Solstice Restaurant and Lounge embraces the use of local vendors for ingredients. Klinefelter uses Spring Valley Farm for vegetables and sprouts, Jamison Farm for lamb, and Schramm Farm & Orchards for berries. Klinefelter supports going local to help the environment, too. “It’s better for everyone involved,” Klinefelter says. 911 Green St., Greensburg. 724.691.0006. solsticegbg.com.

Coffee Tree Roasters

Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality. The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to fair trade practices and boasts a variety of coffee options in his four neighborhood shops. 299 Beverly Road, Mt. Lebanon. 412-344-4780. coffeetree.com.

LAWRENCEVILLE

Salt of the Earth

A core menu of creative dishes is available throughout each season at Salt of the Earth, but to take full advantage of seasonal ingredients, a rotating cast of menu items also changes weekly. Garfield Community Farms provides the majority of produce, and Chef Kevin Sousa also sources ingredients from Penn's Corner Farm Alliance, prepares pastured chickens from Lamppost Farm, and selects artisan cheeses from Wild Purveyors. 5523 Penn Ave., Garfield. 412.441.7258. saltpgh.com.

Franktuary

To “redeem fast food, one frank at a time,” Franktuary uses ingredients from local farms, including Ron Gargasz Certified Organic Farms, Horizon View Farms, and North Woods Ranch. Choose the local, grass-fed beef frank, vegan tofu dog, or local sausage, and top with your favorite combination of condiments. Two percent of the store’s profits are also donated to global and community charities. 325 Oliver St., Downtown. 3810 Butler Ave., Lawrenceville. 412.586.7224. franktuary.com.

Café IO

Chef Jeff Iovino attempts to utilize local food vendors as much as possible. He relies on Penn’s Corner Farm Alliance for food items and encourages other Pittsburgh vendors to go local. 300A Beverly Road, Mt. Lebanon. 412.440.0414. cafeio.com.

gibsonia

La Vite

Chef Eric Capozzi likes the “personal touch” that comes along with using local vendors to create meals for Narcisi Winery’s restaurant, La Vite. Capozzi sources ingredients from the local vendors at Pennsylvania Macaroni Company. “You know each other,” he says. “They trust you and you trust them.” 4578 Gibsonia Road, Gibsonia. 724.444.4744. narcisiwinery.com.

Pastitsio

Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources lots of local produce for this Greek take-out restaurant. The mushrooms used in his dishes are sourced from Wild Purveyors, and the meats come from Park Farm and Kennedy Farm. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods. 3716 Butler St., Lawrenceville. 412.586.7656. mygreektakeout.com.

Orbis CAffe

Orbis Caffe is a new addition to Washington Road in Mt. Lebanon, offering coffee, espresso, tea, and tasty treats. A family-owned business, Orbis Caffe offers brews made from single-origin beans. 675 Washington Road, Mt. Lebanon. 412.563.1220. orbiscaffe.com.

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edible Allegheny

Every Tuesday at 9 pm Exceptional Homemade Food ‘til Midnight ROBINSON

MT. WASHINGTON

Isabela on Grandview

Chef Alan Peet is committed to Western Pennsylvania’s regional food system, utilizing good from purveyors such as Penn’s Corner Farm Alliance, Jamison Farms, Blackberry Meadows, and local farms and foragers. The restaurant has been voted one of the top 100 Most Romantic Restaurants in the U.S. by OpenTable.com. 1318 Grandview Ave., Mt. Washington. 412.431.5882. isabelaongrandview.com.

Red Oak Cafe

Owner Dave Gancy calls Mose Miller of Miller Farms “a good friend.” He sources all of his restaurant’s eggs, meat, cheese, and produce from the New Wilmington farm. The fresh food aficionado is also partnered with Grow Pittsburgh and Turner Dairy. 3610 Forbes Ave., Oakland. 412.621.2221.

NORTH HILLS

Willow

Chef Anthony Pupo is committed to local seasonal ingredients and designs his modern American menu in the North Hills around the region’s bounty of produce, scouting local farmers markets. Eichner’s Farm chicken is also featured on the menu year-round. 634 Camp Horne Road, North Hills. 412.847.1007. willowpgh.com.

OAKLAND

Legume

Legume sources from a community of growers, presenting a new menu daily, based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, Kennedy’s Meats, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s Organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy. 214 N. Craig St., Oakland. 412.621.2700. legumebistro.com.

Just off Robinson Town Centre Exit Bocktown Beer and Grill 412.788.2333 · bocktown.com Bocktown prides itself on the use of local vendors for Follow bocktowntapshot on Twitter! their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Prestogeorge Coffee Roasters, Mediterra Bake House, Weiss Meats, Polish Pierogi, and Turner Dairy. 690 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com

SHADYSIDE

sushi fUku

Sushi Fuku, which translates to “lucky sushi,” presents diners with an abundance of fresh veggies and fish, right at their fingertips. The build-your-own sushi joint caters to sushi addicts and picky eaters alike with the opportunity to choose exactly what goes into each meal, which is then built right in front of diners — it doesn’t get much fresher than that! 120 Oakland Ave., Oakland. 412.687.3858. sushifuku.com.

BRGR

BRGR offers a variety of handcrafted burgers, made with a specialty blend of Angus chuck, sirloin, New York strip, and ribeye. Pair your burger or local hot dog with a spiked milkshake, float, local brew, or soda from Natrona Bottling Company. 5997 Penn Circle South, Shadyside. 412.362.2333. 20111 Route 19 & Freedom Road, Cranberry. 724.742.2333. brgrpgh.com.

point breeze

The Café at The Frick

The progressive American seasonal restaurant serves dishes sourced from its own on-site greenhouse, operated by Grow Pittsburgh. The Cafe also is partnered with the Farmers’ Market Co-op of East Liberty as well as Penn’s Corner Farm Alliance. Other produce is sourced from Harvest Valley Farm in Valencia and Jamison Lamb Farm in Latrobe. 7227 Reynolds St., Point Breeze. 412.371.0600. frickart.org.

Casbah

Casbah is a Pittsburgh restaurant that specializes in Mediterranean-inspired cuisine. Many of the ingredients used in Casbah’s menu items are from local vendors, including greens from Grow Pittsburgh, lamb meat from Elysian Fields Farms, and berries and peaches from McConnell’s Farm. Chef Eli Wahl prefers local ingredients from farmers he can get to know on a personal level. 229 S. Highland Ave., Shadyside. 412.661.5656. bigburrito.com/casbah.

Root 174

Lucca

Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields. 317 S. Craig St., Oakland. 412.682.3310. luccaristorante.com.

Chef Kevin Fuller left a much-loved position as Executive Chef of Six Penn Kitchen to open Root 174 and develop an unconventional menu of his own. His vegan and vegetarian options are as exciting and experimental as any dish on the menu, and Fuller thanks Grow Pittsburgh, Garfield Farms, Penn’s Corner Farm Alliance, Garden Dreams, and Churchview Farm for their fresh and local produce. 1113 South Braddock Ave., Regent Square. 412.243.4348. root174.com.

Paris 66

An eatery focused on “everyday French cuisine” in a traditional bistro-style setting that brings a bit of Paris to Pittsburgh. 6018 Penn Circle South, Shadyside. 412.404.8166. paris66bistro.com.

REGENT SQUARE

Soba

The Porch at Schenley

Part of the Eat’n Park Hospitality Group, The Porch at Schenley is a neighborhood bistro situated within Schenley Plaza. The restaurant creates simple, delicious, scratch-made food, and partners with local businesses and purveyors, including Burgh Bees, Penn’s Corner Farm Alliance, Steel Welding, Pittsburgh Glass Center, and Pittsburgh Parks Conservancy. 221 Schenley Drive, Oakland. 412.687.6724. theporchatschenley.com.

edible Allegheny

AUGUST / SEPTEMBER 2013

Square Cafe

Square Cafe is a proud supporter of Grow Pittsburgh, sourcing herbs, heirloom tomatoes, and potatoes from the nonprofit. The cafe also sources milk and cheese from Marburger Dairy, coffee from Kiva Han, and bread from Allegro Hearth Bakery. Even the plates are made locally by the Riverside Design Group, and the walls are bedecked with art from Pittsburgh talents. 1137 S. Braddock Ave., Regent Square. 412.244.8002. square-cafe.com.

Forming a relationship with local farmers is an important aspect in obtaining the highest quality ingredients for Soba’s Chef Danielle Cain. Guests are served pork from Cunningham Meats and produce from Penn’s Corner Farm Alliance, Golden Harvest Farms, and Cherry Valley Organics. “I like the fact that we’re supporting the people who grow and nurture our wonderful ingredients,” Cain says. “Hopefully, we’re also helping the environment in some way.” 5847 Ellsworth Ave., Shadyside. 412.362.5656. bigburrito.com/soba.

STRIP DISTRICT

Cioppino

SPOON

Spoon features a Modern American, “farm to table” menu that is driven by local and sustainable products from the Pittsburgh region. Spoon also offers an extensive and unique cocktail selection, in addition to a diverse wine menu designed by the certified sommelier. 134 South Highland Ave., Shadyside. 412.362.6001. spoonpgh.com.

Supporting local farmers and reaping the benefits of the freshest ingredients available are important to Executive Chef Greg Alauzen. Alauzen sources lamb from Elysian Farm, produce from Janoski’s Farm and Mathews Farms, chicken from Park Farms, and honeycomb from Bees-R-Us Apiaries. Using local produce gives chefs a longer window to utilize the vegetables, Alauzen says. “We try to support the local farmers as much as we can,” he says. “There’s nothing like local tomatoes.” 2350 Railroad St., Strip District, 412.281.6593. cioppinoofpittsburgh.com.

Kaya

To make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner Farmers Alliance, McConnell’s farm (especially for their famous peaches), Heritage Farms, and Harvest Valley Farms. Kaya also receives produce from Amish farmer Mose Miller. 2000 Smallman St., Strip District. 412.261.6565. bigburrito.com/kaya.

UPPER ST. CLAIR

SOUTH PARK

rosemary

Donte’s Pizzeria

Donte’s was established in May 2006 by Dwaine Marasco, who has been in the pizza industry for more than two decades. Donte’s takes great pride in using the freshest ingredients by shredding its own cheese, rolling fresh dough daily, making homemade meatballs, and serving to order. The food is brought in an as-needed basis from local vendors. Donte’s invites you to bring your own beer or wine and enjoy the menu offerings. 6409 Brownsville Road, South Park. 412.655.2004. dontespizzeria.com.

savoy

Chef Kevin Watson of Savoy believes in using the best of what our local community and farms can offer. He sources lamb from Elysian Fields Lamb in Greene County, poultry from Stambolis Poultry Market in Braddock, and proteins from Strip District Meats to create award-winning appetizers and unique food pairings. Savoy also supports Breadworks, La Prima Espresso, and Marty’s Market, and a number of menu items can be made gluten-free. 2623 Penn Ave., Strip District. 412.281.0660. savoypgh.com.

SOUTH SIDE

Washington

Wild Rosemary

Once only a dream in the heads of co-owners Chef Gloria Fortunato, chief designer/manager Cathleen Enders, and baker Lynne Bielewicz, Wild Rosemary Bistro has become a favorite with restaurant-goers craving a unique blend of Italian and Mediterranean cuisine. The ever-changing menu features the freshest in-season ingredients available from local vendors, such as Fede Artisan Pasta. Wild Rosemary Bistro refrains from serving a la carte as dinner is served “one course” with Chef Gloria’s signature “rocket” salad. 1469 Bower Hill Road, Upper St. Clair. 412.221.1232. wildrosemary.com.

ver

Bicycle Cafe

S O U TH S I D E

P I T TS BU RGH

OTB Bicycle Cafe

The South Side cafe is in talks with local farmers and growers for the upcoming spring and summer season, but managing partner Marty Maloney says that diners are always asking for its local beers, which is why East End Brewery and Church Brew Works ales are always on tap. “They’re good partners to have in the city,” he says, “especially for out-of-towners who come in and ask, ‘What do you have that’s local?’” 2518 E. Carson St., South Side. 412.381.3698. otbbicyclecafe.com. Photograph by Cayla Zahoran.

Lidia’s Italy Pittsburgh

Lidia Bastianich and son Joseph opened Lidia’s Italy Pittsburgh in March 2001, offering classical and regional Italian cuisine. Embracing the use of fresh, seasonal ingredients, Executive Chef Jeremy Voytish incorporates local produce and meats from Janoski’s Farms, Heritage Farms, Yarnick Farms, and Millers Amish Farms. Experience Lidia’s dishes, including the signature pasta tasting trio, an unlimited tableside serving of three, housemade, fresh pastas. Not to be missed is the house-made mozzarella and burrata, Pork Osso Buco. 1400 Smallman St., Strip District. 412.552.0150. lidias-pittsburgh.com.

The SpringHouse

The Springhouse has happy cows. Not the ones from the commercials, but the ones they feed and milk themselves, which they use for all of their dairy products. Owner Marcia Opp says her family is committed to buying local produce from Simmons and Matthews Farm and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531 Route 136, Washington. 724.228.3339. springhousemarket.com.

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EDIBLE ALLEGHENY Directory Join

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THE PLIGHT OF THE

BEES

AUGUST 15 • 6-8PM

Nature’s Table

Find the region’s best HARVEST offerings

ERIE WARREN

BENEFITS CHATHAM UNIVERSITY'S EDEN HALL CAMPUS FOR TICKETS

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BEDFORD FULTON FRANKLIN

Bakeries

Church Brew Works

Family-run bakery boasting an assortment of fresh-made donuts, pastries, pies, cakes for all occasions, cookies, breads, and more. 663 Pittsburgh Road, Butler. 724.586.5567. freedomfarmspa.com.

Erie Brewing Company

Breadworks

Attracting customers from all over, Breadworks has some of the best bread around. 2110 Brighton Road, North Side. 412.231.7555. breadworkspgh.com

Dozen Bake Shop

A full-service bakery and cafe with two locations, utilizing local suppliers as much as possible and engaging in environmentally-friendly practices including recycling, composting, and even some very small-scale farming. 3511 Butler St., Lawrenceville. 412.683.2327. 417 S. Craig St., Oakland. 412.682.1718. dozenbakeshop.com.

BREWERIES Barley’s & Hops

A cross between a German Biergarten and a New Orleans-style coffee house (hold the coffee), offering an enormous variety of imports and microbrews. 5217 Library Road, Bethel Park. 412.854.4253. barleysandhops.com.

BOCKTOWN BEER & GRILL

It’s the “Place to Beer,” offering 16 craft taps and food until midnight. 609 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com. n

AUGUST / SEPTEMBER 2013

DAUPH

CUMBERLAND

Boldy’s Homemade Goodies

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R NO B UM

HUNTINGDON

WASHINGTON

GREENE

SNYDER

ADAMS

Showclix.com/event/PlightoftheBees

TIOGA

FOREST

WILD PURVEYORS • 5308 BUTLER ST.

An informative and tasty evening featuring expert speakers from Burgh Bees and the local bee community.

MCKEAN

CRAWFORD

Voted a top-10 venue in America to drink a draft beer by USA Today in 2011. 3525 Liberty Ave., Lawrenceville. 412.688.8200. churchbrew.com. Erie’s only independently owned microbrewery whose quality, handcrafted beers can be found across various states on the East Coast. 1213 Veshecco Drive, Erie. 814.459.7741. eriebrewingco.com.

Hofbrauhaus Pittsburgh

All the beer, food, and fun of the famous Munich Bier Hall, located in the SouthSide Works. Enjoy the traditions of Germany that made the Hofbrauhaus famous. SouthSide Works, 2705 S. Water St., South Side. 412.224.2328. hofbrauhauspittsburgh.com.

Penn Brewery

Pittsburgh’s oldest and largest brewery, housed in the mid 19th century landmark E&O Brewery Building in the North Side’s Deutschtown neighborhood. 800 Vinial St., North Side. 412.237.9400 pennbrew.com.

COFFEE COMPANIES Espresso A Mano

An espresso bar providing highquality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville. 412.918.1864. espressoamano.com.

La Prima Espresso

Certified fair trade and organic coffee roaster since 1988. 20th and Smallman Streets, Strip District. 412.565.7070. laprima.com.

Prestogeorge Fine Foods

Selling a large selection of coffees and teas with a specialty store charm for over 50 years. 1719 Penn Ave., Strip District. 412.471.0133. prestogeorge. com.

MARKETs DELALLO AUTHENTIC ITALIAN MARKETPLACE Domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily. 6390 Route 30 East, Jeannette. 724.523.6577. delallo.com.

East End Food Co-op

The only consumer-owned natural food store in Pittsburgh offers certified organic produce, herbs, bulk foods, hard to find items for special dietary needs and more. 7516 Meade St., East Liberty. 412.242.3598.

GIANT EAGLE Market District

Fresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant Eagle. marketdistrict.com.

GLuten Free Zone

Now you have choices! Shelves are stocked with a variety of gluten-free products and baked goods, along with a dedicated deli, Grab ‘N Go items, and freshly baked pizza! Rosa Court Shops, 4430 William Penn Hwy., Murrysville. 724.327.5000. yourglutenfreehealth. com.

Marty’s Market

A community-minded specialty food market and cafe that celebrates Pittsburgh’s rich cultural & agricultural diversity through food. 2301 Smallman St., Strip District. 412.586.7177. martysmarket.com.

Nature’s Way Market

Natural grocery store, featuring certified organic food, glutenfree products, and more. 796 Highland Ave., Greensburg. 724.836.3524. natureswaymarket.net.

Penn’s Corner Farm Alliance

Local farmer’s co-op. 6400 Hamilton Ave., Homewood. 412.363.1971. pennscorner.com.

Quality Gardens

Large selection of annuals, perennials, trees, water plants, as well as a farmers market. 409 Route 228, Valencia. 724.625.2770. quality-gardens.com.

Sunny Bridge Natural Foods

Offers a wide variety of natural and organic foods, and boasts the largest low-carb and gluten-free sections in the area. 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods. com.

The SpringHouse

Known for its ice cream and fresh milk, the SpringHouse family farm has grown to feature a buffet-style restaurant, a bakery with goodies from scratch, a smokehouse, and a catering service. 1531 Route 136, Washington. 724.228.3339. springhousemarket.com.