july 2012 / issue com

S u S ta i n a b l e P h i l a d e l P h i a

t a k e o n e !

2012 local Food GuidePhiladelphia’s ultimate resource for local eating

also inside

Meet earth

bread + brewery’s

lovely brunette

how to make your

own lip balm

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http://www.tmkproduce.com

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It’s your future.

Department of Community and Regional PlanningSchool of Environmental Designwww.temple.edu/ambler/crp 267-468-8300

Make the future happen with a BS or MS in Community and Regional Planning or certificates in Environmental Sustainability, Sustainable Community Planning, or Transportation Planning.

Classes offered at Ambler, Main, Center City and Harrisburg campuses.

Ambler

brand profile: local food with a mission soltane breads and spreads brand development / graphic design logo / packaging / print collateral signage and storefront coffee and wood fired baked goods tasting

The Living Principles

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designing sustainable brandsBarberGale

Soltane Breads and Spreads is a unique bakery in downtown Phoenixville, PA, specializing in artisan breads made with organically-grown grains, baked to crusty perfection; and staffed with a dedicated crew of bakers and baristas from Camphill Soltane, a non-profit organization based in Glenmoore, PA. Camphill Soltane’s mission is to give individuals with special needs the opportunities to uncover their talents and grow their capacities so they can take their place in the world as meaningful and valued contributors.

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

j u ly 2 0 12 g r i d p h i l ly.co m 5

NOW OPEN TO THE PUBLIC

MARIPOSA FOOD CO-OP

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

Open seven days a week | M-F 10am–9pm | Sat-Sun 10am–8pm | 215.729.2121 | mariposa.coop

at 4824 Baltimore Avenue.

West Philadelphia’s Neighborhood Grocery Store

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

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

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

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

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

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

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

The biggest difference I’ve felt is in conversa-tion. When I’m talking to somebody, there’s no longer a buzz in my pocket urging me to interact with another world. Now, my only option is to listen to the person across the table from me. This alone still makes me feel giddy.

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

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

alex j. mulcahy, Publisheralex@gridphilly.com

Freedom Planpublisher

Alex Mulcahy 215.625.9850 ext. 102

alex@gridphilly.com

managing editorLiz Pacheco

liz@gridphilly.com

art directorJamie Leary

jamie@gridphilly.com

designerMelissa McFeeters

melissa@gridphilly.com

distributionClaire Connelly

215.625.9850 ext. 100 claire@gridphilly.com

copy editorAndrew Bonazelli

production artistLucas Hardison

writersShaun Brady

Bernard Brown Tenaya Darlington

Suzanne Levy Marisa McClellan Brendan Skwire

Leah Troiano Char Vandermeer

Samantha Wittchen

photographers Michael Persico

Albert Yee

illustratorKirsten Harper

internsJesse Kerns

Amy Stansbury Amanda Stillwell

ad salesAlex Mulcahy

215.625.9850 ext. 102 alex@gridphilly.com

bookkeeperAlicia McClung

published byRed Flag Media

1032 Arch Street, 3rd Floor Philadelphia, PA 19107

215.625.9850

g r i d p h i l ly . c o m

j u ly 2 0 12 g r i d p h i l ly.co m 7

Green livinG

How to

Choosing your essential oils Most people pick essential oils according to smell, but some have therapeutic properties, too. Lavender and chamomile are known for their calming effects; a lip balm with those oils would make a relaxing addition to your nighttime routine. Lemon and orange essential oils have the opposite effect and are perfect as a daily-use balm. Some essential oils have sensory characteristics—oils such as peppermints and other mints are considered cold, and others like cinnamon and clove are hot.

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

→ Find a stainless steel bowl that fits into the pot without touching the bottom.

→ Add the wax, oil and Shea butter to the bowl. Place the bowl on the pot. Heat until contents are melted.

→ Once melted, care-fully remove the bowl from the pot. If needed, stir liquid to melt any remaining lumps.

→ Add the essential oils of your choice. Stir again.

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

1 oz beeswax

1 oz coconut oil

1 oz Shea butter

20 to 30 drops of essential oil

Any small glass jar

Last month, I talked about the toxins in skincare products and, unfortunately, cosmetics aren’t exempt from those same

dangers. Did you know many lip products may contain lead? Even though it’s not listed in the ingredients label, lead can be a byproduct of the manufacturing process. If you’re putting a prod-uct containing lead on your lips, the chemical is being absorbed into your mouth or through your skin. Lead exposure is not safe at any level, advises the Centers for Disease Control and Pre-vention. Another danger with lip balms is pet-rolatum, which can become contaminated by crude oil and byproducts during manufacturing. About one in every 14 cosmetic products on the

market, including lip products, has petrolatum, reports the Environmental Working Group, a nonprofit organization that works to protect public health and the environment. Fortunately, you can make your own lip balm. It’s quick, fun and easier than you may think!

leah r. troiano, a certified cancer support educator, works with people who have cancer or would like to prevent cancer. Lowering toxicity is just one of many ways to get your body in cancer-fighting shape. For more information, visit CancerHealthandWelllness.com or email Leah@CancerHealthandWellness.com.

Keep your kisser free from toxins by leah r. troiano

make Your own lip balm

Lip Service

You will need

directions

8 g r i d p H i L Ly.Co m j u Ly 2 0 12

fact Americans are estimated to buy as many as 12

million car seats a year.

problemKids outgrow car seats, and the seats have expiration dates (usually five to six years after

manufactured), as the materials eventually de-grade from ultraviolet light exposure. So, par-ents generally buy multiple car seats for their children during the period when they are re-quired by law to use one. These seats are made of plastic, metal, foam and fabric that could be recycled if the seats are deconstructed. Yet most car seats end up in a landfill, and there are only a handful of programs nationwide that accept car seats for recycling.

solutionUnfortunately, there aren’t any local establishments that accept used car seats, but

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

by samantha wittchen

Child Car Seats

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food

Stuffed Zucchini

2 lbs oversized zucchini1 Tbsp olive oil1 cup chopped onion2 garlic cloves, smashed1 cup chopped mushrooms1 Tbsp minced fresh rosemary

lb ground turkey1 cups cooked rice

cup gold raisins Salt and pepper to taste

cup grated cheese

�� Preheat oven to 400° F. �� Wash zucchini and trim ends. Slice in

half and scrape out the seedy center, leaving a channel at least an inch wide and deep. Set aside the zucchini scrapings for later. �� Place zucchini boats in a large baking dish.

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

Whether you love or hate summer squash, July and Au-gust are impossible to live through without having it cross your dinner plate. Happily, I adore it all, whether it’s the

classic green zucchini, the more unconventional yellow crookneck or the tender, flying saucer-shaped pattypan.

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

The yellow squash dip is something I first tried when staying with friends in Virginia. I couldn’t imagine cooking squash that long would produce something edible. I was prov-en wrong and now make this delicious spread every year. The stuffed zucchini is a classic

from my childhood that hasn’t lost its appeal. And if you think pattypan squash isn’t inter-esting, slicing it into rounds and grilling it will change your mind.

marisa mcclellan is a food writer, canning teacher and dedicated farmers market shopper who lives in Center City. Find more of her food (all cooked in her 80-square-foot kitchen) at her blog, foodinjars.com.

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

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

place ground turkey in the empty half. Cook, using your spatula to help break the meat into crumbles. Stir into vegetables. �� Once turkey is cooked, add rice and raisins.

Stir to combine. Taste and add salt and pepper. �� Remove zucchini halves from oven and

drain. Pack hot filling into hollows, piling it as high as you can. Top with shredded cheese. �� Return stuffed zucchini to oven and cook

until cheese has melted. �� Serve immediately.

Grilled Pattypan Rounds

3 lbs pattypan squash cup peanut oil

4 garlic cloves, pressed1 Tbsp chopped fresh oregano1 tsp salt

tsp freshly ground black pepper pinch of red chili flakes

�� Preheat an outdoor grill or indoor grill pan. �� Slice pattypan squash into slabs

approximately one-inch-thick and place into a large roasting pan. �� Whisk remaining ingredients

together and drizzle over squash. Use your hands to ensure complete coverage. �� Place pattypan slices on grill.

Cook 2 to 3 minutes per side, until they’re nicely browned and softened. Serve hot or at room temperature.

yellow Squash Dip

3 lbs yellow squash, cut into 1/2 inch cubes3 Tbsp olive oil1 Tbsp butter5 garlic cloves, gently smashed5-6 springs of thyme1 tsp sea salt

tsp freshly ground black pepper

�� Place a large, heavy skillet over medium heat. Add the olive oil and butter, and allow to melt together. Roughly chop the smashed gar-lic and add it to the pan. Add the squash cubes. Cook for 15 to 20 minutes, until the squash has begun to soften. Strip the thyme leaves off their stems and add to the pot.�� Reduce the heat to low and continue to

cook, stirring often. The goal is to cook the liquid out of the squash to intensify the flavors. A little browning is okay, but make sure to stir every few minutes to prevent burning. The fin-ished product should resemble melted cheese. �� Total cooking time will be between and

hour and an hour and a half. �� Once cooked, the spread will last up to one

week in the fridge. Serve on toasted baguette rounds or crackers.

j u Ly 2 0 12 g r i d p H i L Ly.Co m 1 3

You buy your food locally, but what about energy?

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LOCAL CLEAN

hang out with brewers long enough and eventually you’ll hear one say “brewers make wort, yeast makes beer.” False mod-esty aside, there’s a lot of

truth to that. It’s not just booze and bubbles our fine fermenting friends are putting out, it’s the esters and phenols (and other, sometimes less desirable, compounds) that contribute to a beer’s fruity or spicy flavor profile.

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

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

For more visit, earthbreadandbrewery.com

BrunetteEarth Bread + Brewery, Philadelphia

Belgian Amber Ale / 4.4% ABV

Forget about the sad, granular cement that comes in supermarket tubs. Fresh ricotta is feather-light, like the cheese Mark Lopez produces at his Wholesome Dairy Farms in Yellow House, Pa. Made from grass-fed milk, this stuff is dream-inducing. Take a spoonful, drizzle some honey on it, and you will experience double rainbows. That’s a promise.

A veterinarian by training, Lopez gave up his clinical practice in 2007 to start his own small dairy. Lopez is most famous as the “Capogiro guy”—he supplies milk to the gelateria that has won the

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

To jumpstart his new venture, Lopez began making whey ricotta this year, a labor-intensive process that involves heating whey and straining the fine curds. The result is airy, like the consistency of perfectly fluffed couscous. Try spreading it on a baguette and add a drizzle of olive oil, along with a pinch of salt and pepper. When you’re ready for

your next course, load it onto berries or just scoop some into a bowl and top with dark chocolate shavings, orange zest and crushed pistachios.

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

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

Grass-Fed Ricottafood

CHeese of tHe montH

14 g r i d p H i L Ly.Co m j u n E 2 0 12

on tap

PHILADELPHIAUNIVERSITY

MASTER OFSCIENCE IN

SUSTAINABLEDESIGN

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SUSTAINABLEPRACTICES

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“The principle of sustainability is reshaping the way we think

about the world, encouraging us to improve the way we

design, build and live in the 21st century”

— Rob Fleming,Program Director

Become proficient in Green Building Materials,

Energy Efficiency, Construction Systems and

Sustainable Design

VISITwww.PhilaU.edu/greengrid

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www.KimbertonWholeFoods.coM

at 12th & Filbert garage with $10 purchase and validation from any merchant. Limit 2 hours.Park for $4

“ It’s a people place.” — professor elijah anderson, chestnut hill,

market shopper since 1986

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

WEST PHILADELPHIA ORCHESTRA

LUNCHTIME SERENADE

POP-UP ORCHESTRA

PERSERVERANCE JAZZ BAND

CITY WIDE SPECIALS

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THE PORCH FARMERS’ MARKET

ZUMBA WITH DREXEL FITNESS

FORREST YOGA AND PILATES WITH STUDIO 34

THE PORCH SIDESHOW AND CIRCUS

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We’ve beenGreening

on theRailroad.

Now One SEPTAStation is Among theNation’s Greenest.

SEPTA rebuilt its Fox-Chase Station to be eco-friendly by

design, and people-friendly on purpose. It earned the nation’s

first LEED Silver Certification for a train station. This recognizes

leadership in energy and environmental design. It is an

unprecedented accomplishment and an honor for SEPTA.

215-580-7800 septa.org

go green go

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184 grove Road • Elverson, PA 19520610-913-7002

cheese@AmazingAcresGoatDairy.com

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Amazing Acres Goat DairyArtisan Goat Cheese

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the eco conscious choice for tree and land management

pruning & removalsorganic plant healthcare

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FARMERS MARKETS • CSA FARMS • RESTAU-RANTS • RETAILERS • INSTITUTIONS

Fair Food and Grid magazine present the definitive guide to eating, buying and dining local all year round in the city of Philadelphia.

LocaL Food guide

FARM

ERS M

AR

KETS

• CSA FARMS • RESTAURANTS

•

R

ETA

ILER

S • IN

STITUTIONS

green onionsgreen Meadow Farm

veal chop

herbsTuscarora organic growers cooperative

Veal chop with salsa verde

and asparagus prepared by

Russet restaurant *Full list of

ingredients inside

Wood Farm

country

asparagussteve bowes organic

Family Farm

Philadelphia 2012-13

Ph!lly loves Reading TeRminal maRkeT

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

“ great food, great people, in the center of everything, every day. What’s not to love?”

— miyuki hashimoto, center city market shopper since 2005

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

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

At Weavers Way, we take local seriously.

Coming September 2012, check out our newly renovated Mt. Airy store! A huge new bulk section! A brand new wellness store! Our Carpenter Lane store will be closed for renovations from July 15 until early September. But we’ll be open for business throughout the summer with a huge outdoor produce market and a pop-up mini grocery store. With outdoor events, entertainment and more, Mt. Airy Village will be hopping all summer long!

Plus, our Chestnut Hill store will be primed for the overflow. Visit our famous hot bar for delicious food that’s fast—but definitely not fast food.

Community-owned food markets, open to the public.

Weavers Way Mt. Airy559 Carpenter Lane

Weavers Way Chestnut Hill8424 Germantown Avenue

www.weaversway.coop

Where does your food come from?

At Weavers Way, you know exactly where.

4 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

LocaL Food guide | Philadelphia 2012-13

cover and contents photos by michael persico

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

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

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

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

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

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

It was just over 10 years ago that I joined Fair Food. At the time, I couldn’t have dreamed that Philadelphia would em-brace fair food so completely. I am proud of all we’ve accom-plished, humbled by your support and excited about what the next 10 years will bring.

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

Warm Regards, Ann Karlen, Executive Director Fair Food

Urban & Suburban

Farmstands page 6

Buying Clubs page 6

Grocers, Retail Markets

& Co-ops page 8

Restaurants page 10

Specialty Stores page 16

Cafes & Coffee Shops

page 18

Caterers & Food Service

Providers page 18

Food Artisans page 20

Personal Chefs page 22

Institutions page 22

Food Trucks page 24

Fair Food Advocates

page 24

Community Supported Agriculture

page 26

Farmers Markets

page 28

Glossary page 30

What’s Inside

publisherAlex Mulcahy

alex@gridphilly.com

managing editorLiz Pacheco

liz@gridphilly.com

art directorJamie Leary

jamie@gridphilly.com

designerMelissa McFeeters

melissa@gridphilly.com

production artistLucas Hardison

lucas@gridphilly.com

writerBrendan Skwire

photographerMichael Persico

AspArAgus Steve Bowes

Organic Family Farm

green OniOns

Green Meadow

Farm

BrOccOli rABe*

Windy Acres Farm

VeAl* Country

Wood Farm

HerBsTuscarora

Organic Growers

Cooperative

*Sourced via Lancaster Farm Fresh Cooperative

at Russet • 1521 Spruce St. • russetphilly.com

on the cover

from the director

the local Food Guide was compiled by Fair Food, produced by Grid and

published by red Flag media, 1032 arch st., third Floor,

philadelphia, pa 19107.

Staff PickS

throughout this guide you’ll find Fair Food employees answering the question: “What’s your local food

secret?” all staff portraits taken by albert yee.

the orange flag icon

signifies a business is a member of Fair Food.

http://www.wyebrookfarm.com

6 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

LocaL Food guide | Philadelphia 2012-13

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

Fair Food Farmstand fairfoodphilly.org, farmstand@fairfoodphilly.orgReading Terminal Market, 12th and Arch Sts., 215.386.5211 x120Tues. – Sat., 8 a.m. – 6 p.m.; Sun., 9 a.m. – 5 p.m.The Fair Food Farmstand carries a wide variety of local products from organic and sustainable farms throughout Southeastern Pennsylvania and Southern New Jersey. The Farmstand emphasizes local and artisanal food from small-scale produc-ers, such as humanely-raised meats, organic and specialty fruits and vegetables, raw milk, artisanal cheeses and more.

Greensgrow Nursery and Marketgreensgrow.org, info@greensgrow.org2501 E. Cumberland St., 215.427.2702Tue. - Sat., 10 a.m. – 5 p.m.; Sun., 10 a.m. – 4 p.m.Farmstand: Sat., 10 a.m. – 3 p.m. Starting May 26, Thu., 2 – 7 p.m. and Sat., 10 a.m. – 3 p.m.At its unique urban farm, Greensgrow runs a nurs-ery and farmstand. In the spring, the farm grows a wide variety of bedding plants, perennials, herbs and vegetable starters. Locally-grown produce, cheese, artisanal breads, and humanely-raised meat and eggs are sold seasonally at the market. Greensgrow also invites other farmers/vendors to join them on market days.

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

Hope Gardens at Stenton Family Manor1300 E. Tulpehocken St.Mon., 3 – 6 p.m. (Starts June 6)

Kauffman’s Lancaster County ProduceReading Terminal Market, 12th and Arch Sts., 215.592.1898Wed. – Sat., 8 a.m. – 5 p.m.Specializing in seasonal, farm-fresh Lancaster County produce, jams, jellies and crafts.

Mill Creek Farmmillcreekurbanfarm.org49th and Brown StreetsJune 23 – Thanksgiving: Sat., 11 a.m. – 2 p.m.Mill Creek Farm, an educational urban farm in West Philadelphia dedicated to improving local access to fresh produce, building a healthy community and environment, and promoting a just and sustainable food system, grows a variety of vegetables, fruits, and herbs for sale at its farmstand.

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

SEPTA Farmstand in Partnership with Walnut Hill Community Farmablansfield@theenterprisecentercdc.org1234 Market St. (lower mezzanine)June – August, every other Wednesday, 11 a.m. – 2 p.m.,

Walnut Hill Community Farmtheenterprisecentercdc.org, ablansfield@theenterprisecentercdc.org4610 Market St.June – October, Tue. and Fri., 3:30 – 6:30 p.m.The Walnut Hill Community Farm is an urban agriculture venture operated by youth in West Philadelphia adjacent to the 46th Street El Station. The Enterprise Center CDC, its partners, youth and community members, grow and sell produce at their weekly farmstand to increase neighborhood access to healthy, local food.

Weavers Way Farmstandweaversway.coop559 Carpenter LaneThu., 3 – 5 p.m.

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

Food for All Collectivethefoodforall.org, info@thefoodforall.orgA collectively-run bulk food buying club that seeks to make humane and sustainable choices acces-sible to everyone. Distribution location: Wooden Shoe Books, 704 South St.

Delaware Valley Farm Sharedvfarmshare.org, kristin@farmtocity.org215.733.9599Delaware Valley Farm Share, a partnership of

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

Lancaster Farm Fresh Co-op Lancasterfarmfresh.com, csa@lancasterfarmfresh.com 717.656.3533Lancaster Farm Fresh Cooperative is a nonprofit cooperative of 75 organic growers in Lancaster County. Their CSA operates for 43 weeks through-out the year with shares available in all four sea-sons. Value-added items may also be included with à la carte ordering through the Co-op’s online store. All items ordered online are delivered with the CSA share to the pickup location of the sub-scriber’s choosing. Convenient pickup locations are throughout the city and suburbs.

Sweet Stem Farm Buying Clubfarmtocity.org, sweetstemfarm.com sales@sweetstemfarm.com, 717.733.4279Sweet Stem Farm offers humanely-raised, hor-mone and antibiotic-free beef, pork, lamb, chicken and turkey to its buying club members on a year-round basis. Applications and ordering online at farmtocity.org.

SHARE Food Programsharefoodprogram.org215.223.2220The SHARE food program provides high-quality food packages to Philadelphia-area consumers at discounted rates. Any area resident can buy SHARE’s packages (worth $40 to $45), which typically cost $20, plus two hours of community service. SHARE now offers Farm Fresh packages, featuring fresh, local produce and meats sourced from area farms.

Winter Harvestwinterharvestphilly.org, info@farmtocity.org215.733.9599Winter Harvest is a web-based buying club featur-ing locally-produced food. It operates November through April—when most farmers markets and CSAs are out of season. Farm to City delivers or-ders weekly to more than 20 sites in Philadelphia and the surrounding area. Order online from a list of more than 500 items, including winter greens, root crops, meat and poultry, eggs, bread, dairy, herbs and preserves.

FAIR FOOd STAFF pICKS… ► WhAT IS yoUR loCAl Food SeCReT? it’s not really a secret, because it’s all around us. philly has so many great food finds you simply need to take a walk through a new neighborhood to discover. authentic mexican and vietnamese, perfectly brewed coffee, unique byo restaurants, farmers markets with the freshest produce...i could go on.

— NATE HOPKiNS, Farmstand Staff

photo by Ste ve Legato

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

Essene Market & Café essenemarket.com719 S. Fourth St., 215.922.1146Mon. – Fri., 8 a.m. – 9 p.m.; Sat. & Sun., 8 a.m. – 8 p.m.For nearly 40 years, Essene Market & Café has pro-vided the Philadelphia region with a unique venue for natural, organic and local foods. The market specializes in products for macrobiotic, vegan, vegetarian and raw diets.

Food For All Marketfoodforallmarket.com7127 Germantown Ave., 267.297.7122

Green Aisle Grocery greenaislegrocery.com1618 E. Passyunk Ave., 215.465.1411Mon. – Thurs., 12 – 8 p.m.; Fri. 12 – 9 p.m.; Sat., 11 a.m. – 9 p.m.; Sun. 12 – 7 p.m. Located on vibrant East Passyunk Avenue, Green Aisle is the grocery for life’s essentials—grassfed milk, pastured eggs, heirloom produce, housemade preserves—as well as the luxuries that make life worth living: John and Kira’s chocolate, Rival Bros coffee, Q Tonic, Zahav hummus and more.

Harvest Local Foods harvestlocalfoods.com305 Windermere Ave., Lansdowne, 484.461.7884Partnering with more than 60 local family farm-ers and food artisans, Harvest Local Foods offers a year-round, online local foods market with door-to-door delivery. Choose from locally-sourced pro-duce, pastured meats, dairy, dry goods, homemade entrees and fresh breads. No membership commit-ments or minimum order. Office snack boxes and

company-wide ordering available.

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

Kimberton Whole Foods kimbertonwholefoods.comKimberton, Douglassville, Downingtown, OttsvilleA family-owned, independent whole food store with four locations in Pennsylvania: Kimberton and Downingtown in Chester County, Ottsville in Bucks County and Douglassville in Berks County. They offer a number of organic and natural foods as well as gourmet specialities. They also have a wide selection of herbs, homeopathic products and supplements as well as sumptuous bath and beauty items. Check out their local body care items and visit the Natural Cafe (Kimberton location). One-stop shopping in a fun and friendly setting.

Mariposa Food Co-op mariposa.coop4824 Baltimore Ave., 215.729.2121Mon. – Fri., 10 a.m. – 9 p.m.; Sat. & Sun., 10 a.m. – 8 p.m.West Philly’s member-owned food co-op, Mari-posa recently opened a beautiful new store! They carry a wide variety of healthy foods, including many locally grown and produced goods, organic foods and specialty items. Find out more on their website, Facebook or Twitter (@marisposacoop).

Martindale’s Natural Market MartindalesNutrition.com1172 Baltimore Pike, Springfield, 610.543.6811Mon. – Fri., 8 a.m. – 9 p.m.; Sat., 9 a.m. – 9 p.m.; Closed SundayFounded locally in 1869, Martindale’s may be the oldest health food market in the country! Proud members of Fair Food, providing locally sourced fresh produce, cheese, honey, raw milk and other dairy, coffee, jam, sauce and dressings, bread, snacks, and meat.

Milk & Honey Market milkandhoneymarket.com4435 Baltimore Ave., 215.387.6455Mon. – Fri., 7 a.m. – 8 p.m.; Sat., 8 a.m. – 9 p.m.; Sun. 8 a.m. – 8 p.m. This corner store is stocked with beloved locally produced items, from fresh raw ingredients and ar-tisanal cheeses to housemade prepared foods and sweet treats. Milk & Honey carries local dairy, pro-duce and sustainably-raised meats, alongside Ital-ian Market specialties and Philly favorites. Check out their new cafe open in Sister Cities Park.

Philadelphia CowShare phillycowshare.com, 267.872.7294Philadelphia CowShare sells local, 100 percent grass-fed beef delivered to your door and ready to share with your friends and neighbors. Their cattle are not treated with growth hormones or antibiot-ics, and eat grass on pasture. Cows are big. Share one. Individual shares and discounted group pur-chases are available year round.

Pumpkin Market pumpkinphilly.com1610 South St., 215.545.3924Mon. – Fri., 7 a.m. – 8 p.m.; Sat. & Sun., 9 a.m. – 8 p.m.Owners Ian Moroney and Hillary Bor are com-mitted to showcasing all the wonderful products of our region. Pumpkin Market features seasonal produce, meat, dairy, cheese, ice cream, in-house baked goods, prepared foods, specialty items, a full coffee bar (with coffee roasted in-house) and more.

Reading Terminal Market readingterminalmarket.org12th and Arch Sts., 215.922.2317Mon. – Sat., 8 a.m. – 6 p.m.; Sun., 9 a.m. – 5 p.m.One of America’s largest and oldest public mar-kets, the historic Reading Terminal Market houses more than 75 local, independent retailers offering fresh produce, meats, seafood, poultry, Amish spe-cialties and ethnic foods, plus the widest variety of eateries in the city under one roof.

Selene Whole Foods Co-op305 W. State St., Media, 610.566.1137Mon. & Wed., 12 – 6 p.m.; Thu., 10:30 a.m. – 6 p.m.; Fri., 10 a.m. – 7 p.m.; Sat., 11 a.m. – 5 p.m.; Closed Tue. & Sun.

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

Swarthmore Co-op swarthmore.coop341 Dartmouth Ave., Swarthmore, 610.543.9805Mon. – Sat. 8 a.m. – 8 p.m.; Sun. 8 a.m. – 7 p.m.Swarthmore Co-op is a member-owned, full-ser-vice food market open to everyone. The Co-op is committed to supporting sustainable practices, providing humanely raised products, sourcing local growers and producers, and engaging the community.

FAIR FOOd STAFF pICKS… ► WhAT IS yoUR loCAl Food SeCReT? our Front yard community garden at north Front street and Fairmount avenue: this city harvest and neighborhood-coordinated initiative donates two-thirds of its produce to the Urban nutrition initiative and teens 4 Good for sale at their farmers markets. our Front yard’s support of these youth-led enterprises is a gem of a secret worth giving up! —DEB BENTzEL, Farm to Institution Program Manager

grocers, Retail Markets & co-opsThese neighborhood markets keep customers well-fed throughout the year by stocking local, seasonal products from sustainable family farms.

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 9

Dedicated to bringing healthy local food to the marketplace and promoting a humane, sustainable agriculture system for

the Delaware Valley Region.

Proudly “serving-up” healthy local food since 2001 PROGRAMS & SERVICESFair Food FarmstandFair Food MembershipFarmer and Buyer ConsultationFarm to Institution

CONSUMER CAMPAIGNSBuy Fresh Buy LocalFair Food’s Heritage Breeds

PUBLICATIONSPhiladelphia Local Food Guide“At the Farmstand” Newsletter

EVENTSThe Brewer’s PlateFarm ToursPhilly Farm & Food Fest

fairfoodphilly.org | info@fairfoodphilly.org | 215.386.5211VISIT US AT THE FARMSTAND: MONDAY-SATURDAY 8AM-6PM | SUNDAY 9AM-5PM

10 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

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The Coopermarket coopermarket.com302 Levering Mill Rd., Bala Cynwyd, 610.664.2252The Coopermarket has been creating delicious food and baked goods with care for 17 years. Their specialties, prepared using local ingredients when-ever possible, include a large selection of freshly made soups, traditional Jewish dishes, healthy seasonal salads and homey desserts. Pick up food to go or let them cater your next event.

Weavers Way Co-op weaversway.coop• Mt. Airy: 559 Carpenter Ln.,

215.843.2350; Daily, 9 a.m. – 8 p.m.• Chestnut Hill: 8424 Germantown Ave.;

Mon. – Sat., 7 a.m. – 8 p.m.; Sun., 9 a.m. – 8 p.m.A cooperative market with three working farms within the city. Weavers Way provides products and education on nutrition as well as economic development through urban farming. The markets are open to the public; members get specials and rebates, and working members receive five percent off all shopping. Notary, fax, duplication, check cashing and home delivery available.

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

Daily, 8 a.m. – 10 p.m.Whole Foods Market is the nation’s leading re-tailer of natural and organic foods. The companyis committed to buying from high-quality local producers, particularly those who farm organically and are dedicated to environmentally friendly, sustainable agriculture. Whole Foods Market has eight locations in and around the Philadel-phia area. Follow on Twitter: @WFMSOS and @WFM_Callowhill

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

Alla Spinaallaspinaphilly.com1410 Mt. Vernon St., 215.600.0017

Amadaamadarestaurant.com217 Chestnut St., 215.625.2450

American Sardine Baramericansardinebar.com1800 Federal St., 215.334.2337

Amísamisphilly.com412 S. 13th St., 215.732.2647

Audrey Claire audreyclaire.com276 S. 20th St., 215.731.1222Audrey Claire, a Mediterranean BYOB, is a city fa-vorite. Between the mezze, Israeli couscous, grilled fish specials (served head to tail), lamb and olive oils, you’ll feel like you’ve taken the grand tour. The intimate, open-kitchen restaurant offers a rare opportunity to experience the theatrics of a small kitchen.

Barbuzzo barbuzzo.com110 South 13th St., 215.546.9300Barbuzzo is the Mediterranean farmhouse-in-spired restaurant from Chef Marcie Turney. The menu highlights housemade charcuterie, pasta and sausages, as well as wood-oven-roasted localveggies and Neapolitan-style pizzas. Look for the whole animal dinners!

Barcadebarcadephiladelphia.com1114 Frankford Ave., 215.634.4400

Barclay Primebarclayprime.com237 S. 18th St., 215.732.7560

Café Estelle cafeestelle.com444 N. Fourth St., 215.925.5080Serving 100 percent handcrafted food, Café Es-telle uses only the best ingredients to produce in-spired breakfast, lunch and “Best of Philly 2009” brunch. With an emphasis on local and seasonal foods, their ever-changing specials offer a taste of the day all year round.

C19 c19philly.com267 S. 19th St., 215.545.0441C19 (formally Cichetteria 19) is bringing back tra-ditional Venetian methods and time-tested culi-nary techniques. C19 emphasizes the use of organic and sustainably raised food from local farms in-cluding vegetables, fruits, humanely raised meats and poultry, eggs, cheese and dairy. They also have their own local farm for produce. C19 is a “Snail of Approval” restaurant, and the only restaurant at the Rittenhouse Square Farmers Market.

COOK audreyclairecook.com253 S. 20th St., 215.735.COOK (2665)COOK is a state-of-the-art, fully equipped, 16-seat demonstration kitchen/classroom where guests discover, prepare and enjoy meals made by the

city’s diverse culture of chefs and food lovers. Sponsored by Philadelphia Magazine and Foo-booz, COOK offers approximately 25 classes per month, as well as a space for private events and chef dinners. COOK’s boutique retail space offers cookbooks, food periodicals and a wonderful col-lection of unique food products and gadgets.

Davio’sdavios.com111 S. 17th St., 215.563.4810

Distritodistritorestaurant.com3945 Chestnut St., 215.222.1658

Dock Street Brewery & Restaurantdockstreetbeer.com701 S. 50th St., 215.726.2337

Earth Bread + Brewery earthbreadbrewery.com7136 Germantown Ave., 215.242.6666Located in Mt. Airy, Earth offers delicious flat-bread pizza, made with local, organic flour, baked in a wood-burning oven. Pair that with one of their four housemade beers on tap. Wine, housemade sodas and kombucha are also available. Kitchen opens at 5 p.m., seven days a week.

Elaelaphilly.com627 S. Third St., 267.687.8512

Farefarerestaurant.com2028 Fairmount Ave., 267.639.3063

Farmicia Food & Tonicsfarmiciarestaurant.com15 S. Third St., 215.627.6274

Farm and Fishermanthefarmandfisherman.com1120 Pine St., 267.687.1555

Fish Restaurantfishphilly.com1234 Locust St., 215.545.9600

Fork Restaurant & Fork Etc. forkrestaurant.com306-308 Market St., 215.625.9425Fork continues to set the standard for New Ameri-can, bistro-style cuisine with their seasonal, inven-tive food. Next door, Fork Etc. serves up breakfast, lunch, dinner, housemade prepared foods, fresh baked bread and pastries.

FAIR FOOd STAFF pICKS… ► WhAT IS yoUR loCAl Food SeCReT? the italian market-based tortilleria y san roman’s kilo—that’s 2.2 pounds—of fresh corn tortillas is the greatest deal in town. their gigantic bags of fresh tortilla chips for under $5 are a close second. —ALBERT yEE, Farmstand Staff

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 11

visitphilly.com/food

Photo by R. Kennedy for GPTMC

Recipe for a Sweet and Savory Philly Homegrown® Weekend•StartwithavisittotheReading

TerminalMarketandtheItalianMarketforyouringredients.

•BlendindelicaciesfromoneofPhilly’s45+producer-onlyfarmers’markets.

•Shakethingsupatafewwineriesandbreweries.

•Sprinkleinrestaurantsthatarewowingdiners’tastebudswithfarm-freshcuisine,sourcedfromAmishCountrytotheAtlanticOcean.

•Seasonwithrefreshinggelato,gourmetchocolatesorlocallyproducedcanelés.

PlanyourPhilly Homegrownvisitfromscratchatvisitphilly.com/food.

Andbesuretolikeusatfacebook.com/phillyhomegrownandfollowour

Philly Homegrownguidesatfoodspotting.com/visitphilly.

12 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

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Fountain Restaurantfourseasons.comFour Seasons Hotel, 1 Logan Square, 215.963.1500

Garces Trading Company garcestradingcompany.com1111 Locust St., 215.574.1099Open seven days a week, this multi-purpose space features a host of housemade and imported foods under the Garces Trading Company label, as well as Chef Garces’ award-winning cuisine, available for eat-in or take-out. Garces Trading Company is the city’s only all-in-one culinary destination.

Geechee Girl Rice Café geecheegirlricecafe.com6825 Germantown Ave., 215.843.8113A warm, sunlit neighborhood BYO, Geechee Girl features hand-crafted American Southern food on its innovative, seasonally inspired menu. The World’s Best Fried Chicken is served Wednesdays during the summer. Geechee Girl also offers a com-plete array of catering services.

Glasbern inn glasbern.com2141 Packhouse Rd., Fogelsville, 610.285.4723Glasbern is a quintessential historic Pennsylva-nia country inn and restaurant on a peaceful and secluded 130-acre, 19th-century farm just west of Allentown in Pennsylvania’s Lehigh Valley. Their reputation for offering the finest in accommoda-tions and food is well known throughout the re-gion. They also raise, grow and prepare most of their food on site. Glasbern is more than farm-to-table—you’re dining at the farm’s table.

Heirloom Fine American Cookeryheirloomdining.com8705 Germantown Ave, 215.242.2700

Honey’s Sit ’n Eat honeyssitneat.com800 N. Fourth St., 215.925.11502101 South St (coming soon)Honey’s offers casual family dining in a rustic, cozy atmosphere. All their eggs, bacon, yogurt and bread—plus most of their meats, cheeses and pro-duce—are locally grown, sown, raised, butchered and bought. Breakfast is served all day, alongside ever-evolving lunch and dinner specials. BYOB.

Jamonera jamonerarestaurant.com105 S. 13th St., 215.922.6061Jamonera is the new Spanish restaurant and bar from James Beard-nominated Chef Marcie

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

JG Domestic jgdomestic.comCira Centre, 2929 Arch St., 215.222.2363JG Domestic, Jose Garces’ artisanal restaurant and bar located in the Cira Centre, features the finest domestic products in one of Philadelphia’s most beautiful and welcoming settings. JG Domes-tic offers a seasonal, farm-fresh menu, along with a selection of domestic wines, beers and spirits.

Johnny Brenda’s johnnybrendas.com1201 Frankford Ave., 215.739.9684The hardest working bar in show business, Johnny Brenda’s is a world-class music venue sitting atop one of the city’s best-loved taverns. Sister restau-rant to Standard Tap, Johnny Brenda’s is similarly committed to serving fresh, seasonal food and lo-cally brewed draft beer. The kitchen is open seven days, from 11 a.m. to 1 a.m., with brunch served on Saturdays and Sundays. Enjoy the music-infused Gospel Brunch on the second Sunday of every month.

Jules Thin Crust julesthincrust.com• Doylestown: 78 S. Main St.• Newtown: 300 Sycamore St.• Jenkintown: 817 Old York Rd.• Wayne: 114 E. Lancaster Ave.Jules Thin Crust, founded in 2005, specializes in organic thin crust pizza and organic salads. They use a variety of local Bucks and Lancaster county farms to supply their various topping offerings. In addition to their standard organic crust, they also offer an organic whole wheat and an exclusive Jules-only gluten-free crust using buckwheat.

Kennett kennettrestaurant.com848 S. Second St, 267.687.1426Featuring wood-fired pizza, sustainably and lo-cally sourced food for vegetarians and omnivores, local craft beers, local musicians and living wages for a family-oriented staff. Kennett is seeking cer-tification through the Green Restaurant Associa-tion and looking forward to being an active partici-pant in the Queen Village community. Kennett was named “Best New Pub” by Philadelphia Magazine. Live Jazz Brunch on Saturdays and Sundays.

Koo zee Dookoozeedoo.com614 N. Second St., 215.923.8080

Le Virtu levirtu.com1927 East Passyunk Ave., 215.271.5626Serving the cuisine of Italy’s Abruzzo region using the freshest local ingredients and products from Abruzzo. Hand-crafted dishes prepared according to centuries-old traditions, featuring house-cured meats and housemade pastas. Executive Chef Joe Cicala (James Beard “Rising Star Chef ” semifinal-ist) prepares seasonal menus. “Three Bells: Excel-lent” review from Philadelphia Inquirer’s Craig LaBan. Slow Food certified.

Lolita lolitabyob.com106 S. 13th St., Philadelphia, 215-546-7100Lolita is the modern Mexican “BYOT” (as in te-quila!) restaurant from chef Marcie Turney. The menu combines seasonal ingredients with tradi-tional flavors and techniques. Don’t forget your bottle of tequila to mix with the housemade sea-sonal margarita mixes!

London Grill londongrill.com2301 Fairmount Ave., 215.978.4545A landmark Philadelphia restaurant and bar serv-ing New American bistro fare, London Grill is open for lunch, brunch, dinner and late-night; groups welcome.

Mémémemerestaurant.com2201 Spruce St., 215.735.4900

Meritagemeritagephiladelphia.com500 S. 20th St., 215.985.1922

Monk’s Café monkscafe.com264 S. 16th St., 215.545.7005A casual, affordable neighborhood bistro inspired by cozy Belgian brasseries, Monk’s Café uses lo-cal, organic produce and meats whenever pos-sible. The Philly mainstay also has an environ-mental ethos, recycling everything—including their fryer oil, which a local farmer uses to heat his greenhouse—and relying on wind power. Their legendary beer list features more than 200 options, perfect paired with their famous mussels. Full menu is served until 1 a.m. nightly.

Moshulumoshulu.com401 S. Columbus Blvd, 215.923.2500

Nectar tastenectar.com1091 Lancaster Ave., Berwyn, 610.725.9000Nectar’s eclectically creative menu offers the perfect amalgamation of classic French cooking with the freshest, finest, seasonal and sustainable ingredients. From wild Alaskan salmon to Arctic Char, grass-fed beef to free-range poultry, and lo-cally grown, handpicked organic produce—Nectar is committed to selecting what is best for their pa-trons as well as our planet.

FAIR FOOd STAFF pICKS… ► WhAT IS yoUR loCAl Food SeCReT? We’re lucky here in philadelphia to have access to so many options for local food, whether dining out or cooking at home. For an adventure, seek out new farmers markets and try playing “chopped” for real. hit up the farmers market (or the Fair Food Farmstand) pick a bunch of ingredients, set a time limit and go for it! —CHRiSTiNA DOWD, Communication and Outreach Director

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 13

A sustainable, Animal Welfare Approved local farm

Sustainably raised pork, lamb, & goat meat

Meadow-raised, natural-color wool & yarn products Horse boarding & turnout

Linda Geren & Michael McKay

166 Monmouth Road North Hanover, New Jersey 08562

609 758-6708 highviewfarm@gmail.com http://highview-farm.com

A sustainable, Animal Welfare Approved local farm

Sustainably raised pork, lamb, & goat meat

Meadow-raised, natural-color wool & yarn products

Horse boarding & turnout

Linda Geren & Michael McKay166 Monmouth Road

North Hanover, New Jersey 08562609 758-6708

highviewfarm@gmail.com http://highview-farm.com

J. Ambrogi Food Distribution, Inc.

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LOCAL PRODUCE

14 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

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Nomad Pizza nomadpizzaco.com611 S. Seventh St., 215.238.0900Nomad makes every effort to be environmentally conscientious. Whenever possible they source vegetables and cheese from local and organic farm-ers. Buying from local farmers saves transporta-tion fuel, supports the local economy, and helps preserve New Jersey/Pennsylvania open space. Buying local also makes for fresher and more deli-cious ingredients. In season, they grow their own basil, herbs and tomatoes.

OPAopaphiladelphia.com1311 Sansom St., 215.545.0170

Osteriaosteriaphilly.com640 N. Broad St., 215.763.0920

Oyster House oysterhousephilly.com1516 Sansom St., 215.567.7683Specializing in updated classics served in a simple, modern setting, Oyster House is Philadelphia’s premiere oyster bar and seafood restaurant.

Plentyplentyphiladelphia.com1710 East Passyunk Ave., 267.909.8033

Pumpkin ByOB pumpkinphilly.com1713 South St., 215.545.4448Pumpkin BYOB features a seasonal, daily changing menu. Join them for their $35 five-course tasting menu on Sundays. For more information on the Pumpkin Market, see p. 8.

Pure Farepurefare.com119 S. 21st St., 267.318.7441

R2Lr2lrestaurant.com50 S. 16th St., 215.564.5337

Rembrandt’s Restaurant & Barrembrandts.com741 N. 23rd St., 215.763.2228

Roller’s Flying Fish Caférollersrestaurants.com8142 Germantown Ave., 215.247.0707

Russet russetphilly.com1521 Spruce St., 215.546.1521A BYOB in Rittenhouse Square, Russet features a daily-changing Italian and French-inspired menu using the finest local and seasonal ingredients. Chef-owners Andrew and Kristin Wood use tra-ditional techniques to create simple and honest dishes that highlight the natural flavors of the food.

Sbragasbraga.com440 S. Broad St., 215.735.1913

South Philly Tap Room southphiladelphiataproom.com1509 Mifflin St., 215.271.7787SPTR is a neighborhood gastropub featuring 14 taps devoted to delicious microbrews and a gour-met pub menu. All their meats are antibiotic and growth hormone-free, their fish is sustainable, and they source locally raised and produced ingredi-ents whenever possible. Their ever-rotating taps specialize in local favorites and notable brews.

Southwark Restaurant & Bar southwarkrestaurant.com701 S. Fourth St., 215.238.1888Southwark uses ingredients from local farmers and co-ops to craft one of the freshest and most dynamic menus in the Philadelphia region. They offer guests a high-quality dining experience while working to support the local economy and striving to set the standard in farm-to-plate cuisine.

Square 1682square1682.com121 South 17th St., 215.563.5008

Standard Tap standardtap.com901 N. Second St., 215.238.0630Standard Tap is a neighborhood tavern featuring great beer and wholesome food. The changing chalkboard menu boasts favorites like smelts and chicken pie as well as seasonally available fish, game and produce. Complementing the food is a draft-only beer selection highlighting more than 20 locally brewed beers plus two cask-conditioned brews on hand pumps. Dine and drink outdoors on the newly roofed second floor porch.

Statesidestatesidephilly.com1536 East Passyunk Ave., 215.551.2500

Suppersupperphilly.com926 South St., 215.592.8180

Sweetgreen sweetgreen.com• Ardmore: 68 Coulter Ave., 610.642.9400• Univ. of Pennsylvania: 3925 Walnut St., 215.386.1365Started in 2007 by three Georgetown grads, Sweet-green is leading the national charge in sourcing delicious local and organic ingredients with an

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

Talula’s Garden talulasgarden.com210 W. Washington Square, 215.592.7787Talula’s Garden is a seasonal, local food-lover’s oasis. Concentrating on beautiful ingredients, light and seasonal preparations, Talula’s is a full-service restaurant serving dinner seven nights and Sunday brunch. Sit in an outdoor garden or an indoor dining room and enjoy cheese courses, boutique wines and spirits, and friendly service. Taste the freshness of farm-to-table eating and a true focus on warmth and culinary excitement. Wonderful chef ’s tasting menus; friendly to celiacs and vegetarians.

Talula’s Table talulastable.com102 W. State St., Kennett Square, 610.444.8255Talula’s Table is a highly acclaimed gourmet mar-ket, bakery, cheese shop and restaurant. The shop is filled with housemade pastries, breads, amazing artisan cheeses, creative prepared foods and deli-cious breakfast, lunch and dinner offerings. Talu-la’s also does catering and private “farm table” and “chef ’s table” tasting menus nightly. Reservations must be made up to a year in advance; this is a true food lover’s destination.

Terra Restaurant & Barterrapa.com243 S. Camac St., 215.545.1102

The Abbaye theabbaye.net637 N. Third St., 215.627.6711The Abbaye is a warm, casual Belgian-style pub and restaurant serving outstanding beers from around the world along with great local and na-tional microbrews. The Northern Liberties fa-vorite features an eclectic menu, offering classic bistro and pub fare made with seasonal ingredients from local growers and suppliers. Open daily 11:30 a.m. – 2 a.m. Brunch offered Sat. and Sun., 10 a.m. – 3 p.m. Enjoy happy hour, Mon. – Fri., 4 – 6 p.m.

The Belgian Café thebelgiancafe.com21st and Green Sts., 215.235.3500A comfortable neighborhood destination, the Belgian Café features an extensive international bottled beer list and more than a dozen fresh,

FAIR FOOd STAFF pICKS… ► WhAT IS yoUR loCAl Food SeCReT? i may be the only foodie who has a serious aversion to restaurants with sprawling outdoor seating. but i love hosting a cozy monthly summertime stoop brunch for friends, neighbors and acquaintances right outside my front door. someday i hope to upgrade to porch picnics! — yVONNE JONES, Farmstand Staff

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 15

R e s t a u r a n t & B a r | P r i v a t e D i n i n g | C a t e r i n g | S p e c i a l E v e n t s

3 0 6 m a r k e t s t r e e t 2 1 5 6 2 5 9 4 2 5 • f o r k r e s t a u r a n t . c o m

From farm to Fork for 15 years.

www.rodalecatering.com

catering@rodale.com 610.967.8515

Full service

catering

on-site • oFF-site • to go • corporate dining

event planning • Floral design and event decor

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

This is one trail thatrequires little walking.

16 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

LocaL Food guide | Philadelphia 2012-13

full-flavored beers on tap. Their menu includes many vegetarian and vegan-friendly dishes.

The Farmers’ Cabinet thefarmerscabinet.com1113 Walnut St., 215.923.1113The Farmers’ Cabinet focuses on local and sea-sonal fare. From their ever changing food menu to their “Best in Philly” cocktail program, fresh and foraged ingredients speak for themselves. Open seven days a week with an all-day Sunday brunch.

The instituteinstitutebar.com549 N. 12th St., 267.318.7772

The Pickled Heronthepickledheron.com2218 Frankford Ave., 215.634.5666

The Union League of Philadelphiaunionleague.org140 S. Broad St., 215.563.6500

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

Triumph Brewing Company triumphbrewing.com/philadelphia117 Chestnut St., 215.625.0855Triumph Brewing Company is an award winning brewpub and now, Philadelphia’s hottest new mu-sic venue. Triumph features delicious craft beer made in-house, an eclectic food menu comprised of local sustainable ingredients, and the best re-gional and national live entertainment. A great place for an amazing beer, a bite to eat or just a fun night out.

Twenty Manning Grill twentymanning.com261 S. 20th St., 215.731.0900Located off Rittenhouse Square, Twenty Manning Grill is where friends and neighbors return for sea-sonal, classic fare served in a relaxed setting. The menu boasts salads, burgers, raw-bar selections, snacks and sides, and heartier plates like steak frites and pan-seared scallops. Also popular is the “Daily Show,” a weekly roster of feel-good dishes like lobster pot pie or a brisket sandwich.

Vedge Restaurantvedgerestaurant.com1221 Locust St., 215.320.7500

Vetrivetriristorante.com1312 Spruce St., 215.732.3478

Wedge & Figwedgeandfig.com160 N. 3rd St., 267.603.3090

White Dog Cafe whitedog.com3420 Sansom St., 215.386.9224200 W. Lancaster Ave., Wayne, 610.225.3700White Dog Cafe is committed to using the finest in-gredients from local farms. White Dog Cafe is a lo-cal favorite known for its unusual blend of award-winning contemporary American cuisine, civic engagement and environmental responsibility.

Woody’swoodysbar.com202 S. 13th St., 215.545.1893

zahavzahavrestaurant.com237 St. James Place, 215.625.8800

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

Betty’s Speakeasybettysfudge.com2241 Gray’s Ferry Ave., 215.735.9060

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

215.462.3790This family-owned and operated gelateria serves up authentic Italian artisan gelato. Capogiro’s products are made with farm-fresh local milk from grass-fed, hormone-free cows and handpicked produce, including blackberries, Asian pears and quince.

FAIR FOOd STAFF pICKS… ► WhAT IS yoUR loCAl Food SeCReT? i love that philadelphians have access to awesome, wild-foraged foods like ramps, fiddleheads and (my favorite) paw paws. these special treats used to be so hard to find in urban places, but not anymore! they bring a special little bit of rural spring (or summer) to our plates, even here in the city. —JENNiE NOAKES, Farmstand Operations Manager

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

484.416.3311The Center City Di Bruno Bros. location is a gourmet superstore, featuring cheese, meat and fish counters, and prepared foods. Upstairs at Di Bruno’s offers daily lunch and weekend brunch café service.

Metropolitan Bakery metropolitanbakery.com• Rittenhouse Square: 262 S. 19th St., 215.545.6655• Reading Terminal Market: 12th and Arch Sts.,

215.829.9020• Chestnut Hill: 8607 Germantown Ave., 215.753.9001• West Philadelphia: 4013 Walnut St., 215.222.1492An artisan bakery specializing in handmade rustic breads and pastry, Metropolitan also offers an ar-ray of locally produced products, including cheese, yogurt, pasta, fair trade coffee and premium teas. In addition, they support area farms by serving as a pickup spot for CSAs and Farm to City.

Night Kitchen Bakery nightkitchenbakery.com7725 Germantown Ave., 215.248.9235An independently owned retail bakery in Chestnut Hill, Night Kitchen specializes in cakes, cookies, tarts and pies, made using Old World recipes and local ingredients when available. The bakery is certified by the Green Restaurant Association and is a proud member of the Sustainable Business Network. Stop by and visit their newly expanded bakery and cafe.

Pennsylvania General Storepageneralstore.comReading Terminal Market, 12th & Arch Sts., 800.545.4891

The Franklin Fountain franklinfountain.com116 Market St., 215.627.1899The Franklin Fountain serves homemade ice creams, spectacular sundaes and fizzy fountain concoctions in the authentic atmosphere of an early-1900’s soda fountain.

Shane Confectionery shanecandies.com110 Market St., 215.922.1048Established in 1863, Shane Confectionery is the oldest continuously-run confectionery in the U.S. The Shane family took over the business in 1911, installing elaborately carved woodwork, stained glass and curved windows to showcase the choc-olates and confections made onsite. In 2010, the Berley Brothers, who own Franklin Fountain, re-stored the building. Candies are still made on-site, with an emphasis on locally-sourced ingredients, seasonal specialties and old-fashioned quality.

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 17

Some kids may get to pick their own cars, but farmers’ kids get to choose their own cows. At least that’s how it works at David Rice’s Clo-ver Creek Cheese Cellar, which sits on a 126-acre farm in Williamsburg, Pa. Rice began mak-ing cheese by raising Holsteins, the classic black and white dairy cow. “Then my oldest son liked Jerseys, so we got a number of Jerseys,” he says. From there, the herd continued to grow in vari-ety as his daughter fancied Ayrshires, another son Milking Shorthorns, then the youngest son preferred Brown Swiss. Today, the farm has an eclectic mix of six heritage breeds among their 59 milking cows, 33 yearlings and 34 newborn calves.

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

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

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

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

Clover Creek’s “rainbow herd” produces milk for a high-quality and unique-tasting cheese. “The great thing is you’re supporting biodiver-sity, but you’re also supporting great taste and these flavors that have been cut out of our diet,” says Lawler.

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

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

Bessie’s RainbowBessie’s RainbowBessie’s RainbowFair Food’s heritage breed program introduces cows of a different color by Liz Pacheco

TASTe The RAInBoWclover creek cheese is made with milk from the farm’s rainbow herd, which includes six heritage breed cows: shorthorn/ devon mix, Jersey, ayrshire, norwegian red, holsteins, and brown swiss.

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in East FallsTrolley Car Cafe

Container Plants, Design & Installation of Native Landscapes.

Producing over 30 varieties of artisanal goat milk cheeses, plus hundreds of native plant species,

herbs and raw honey.

1165 Yellow Springs RoadChester Springs, PA 19425

610-827-2014

www.yellowspringsfarm.com

18 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

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cafes & coffee ShopsPhiladelphians get their buzz on at these local favorites featuring fair trade beans (often locally roasted) and simple, lovingly prepared food.

BODHi Coffeebodhicoffeephila.com410 S. Second St., 267.239.2928

Chapterhouse Cafe & Gallery620 S. Ninth St., 215.238.2626

Camphill Cafe camphillkimberton.org1601 Pughtown Road, Kimberton, 610.935.0300Wed. – Sat., 11 a.m. – 2 p.m.Part of Camphill Village Kimberton Hills, the Camphill Café serves locally-grown, organic food. Visit their oasis at the top of the hill for a warm welcome and a delicious lunch, featuring soups, sandwiches, entrees (usually vegetarian) and des-serts—all homemade.

Earthcup Coffee West405 South 45th Street, 215.222.0973

Elixr Coffee elixrcoffee.com207 S. 15th St., 239.404.1730Mon. – Fri., 7 a.m. – 9 p.m.; Sat. 8 a.m. – 9 p.m.; Sun. 8 a.m. – 7 p.m.Elixr Coffee is focused on coffee brewing excel-lence. Elixir is passionate about treating their farmers, employees, community and customers with respect and gratitude.

Green Line Cafegreenlinecafe.com• 4239 Baltimore Ave., 215.222.3431• 4426 Locust St., 215.222.0799• 3649 Lancaster Ave., 215.382.2143

Grindcore Housegrindcorehouse.com1515 S. Fourth St., 215.839.3333

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

215.248.1900High Point Cafés are small neighborhood cafes serving the West Mt. Airy community. High Point serves only the highest quality handmade, sea-sonal pastries and desserts created daily, along with made-to-order crepes and exquisite espresso.

Leotah’s Place Coffeehouse leotahsplace.com2033 E. York St., 267.519.9031

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

Milk & Honey Cafe at Sister Cities Park milkandhoneymarket.com/sister-cities-park200 N. 18th St. (18th and Benjamin Franklin Parkway)Open Daily 7 a.m. – 7 p.m., 215.665.8600The family-friendly menu includes items from the Milk & Honey Market and features Philadelphia’s own signature brands, from fresh-brewed La Co-lombe Coffee to Bassett’s Ice Cream and South Street Philly Bagels. Sandwiches and salads will include ingredients sourced as locally as the Italian Market—with Claudio’s handmade mozzarella—or as near as Lancaster County with seasonal pro-duce, meats and cheeses from the area.

Mugshots Coffeehouse & Café mugshotscoffeehouse.com• Art Museum: 1925 Fairmount Ave., 267.514.7145• Temple University: 1520 Cecil B. Moore Ave.,

215.232.1116• Brewerytown: 2831 Girard Ave., 215.717.3327Mugshots is a direct trade café and local foodery that strives to make a positive contribution to the community by being mindful of the environment and its neighbors, global and local, in all actions. They use only direct-trade, organic coffee, and support organic agriculture and local farmers. Suppliers are chosen for their business ethics and a shared commitment to the “triple bottom line,” a commitment to people, profit and the planet.

OCF Coffee Houseocfcoffeehouse.com1745 South St., 215.454.2196

Picnicpicniceats.com3131 Walnut St., 215.222.1605

The Random Tea Roomtherandomtearoom.com 713 N. Fourth St., 267.639.2442

Rocket Cat Cafe2001 Frankford Ave., 215.739.4526

Roots Cafe rootscafewc.com8 West Gay St., West Chester, 484.887.8290Specializing in organic and local food, Roots Cafe sources most meats and produce directly from lo-cal farms to ensure the freshest sandwiches, salads and soups in town. Eco-friendly, healthy and deli-cious food.

Ultimo Coffee ultimocoffee.com1900 S. 15th St., 215.339.5177Ultimo Coffee is committed to serving the highest

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

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

Birchtree Catering birchtreecatering.comS. 15th & Mifflin Sts., 215.435.0331Birchtree specializes in fresh, local food and sea-sonal menus, customized for each client. They offer vegetarian menus as well as delicious tradi-tional options, sourced from the area’s best farms and food artisans. Their “green” options include the best in biodegradable plateware and sustain-able solutions for elegant events.

Cosmic Cateringcosmicfoods.com1 Boathouse Row, 215.978.0900

Feast your Eyes inc.fyecatering.com, lynn@feastyoureyescatering.com 1790 N. Front St., 215.634.3002

Frog Commissary Catering frogcommissary.com 222 N. 20th St., 215.448.1100Frog Commissary was founded in 1973 by Steve Poses, who continues to guide the company. Based at The Franklin Institute, Frog Commissary pro-vides on- and off-premise catering and operates Franklin Foodworks, the restaurant at The Frank-lin Institute.

Jamie Hollander Gourmet Foods & Catering jhollandergourmet.com415 S. York Rd, New Hope, 215.862.9809Jamie Hollander’s has been preparing exceptional food in Bucks County and the greater Philadelphia area for more than 20 years. They value relation-ships with local food producers, farmers and arti-sans, whose products allow them to provide cus-tomers with innovative flavor combinations that highlight the best seasonal and local foods. They work closely with you to orchestrate a celebration that is focused on creative cuisine and customized details, supported by a superior staff. See their website for sample menus and their events book.

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 19

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

— Craig LaBan 2012

LOCAL FOOD,LOCAL BEERS, AND GREAT ORIGINAL MUSIC!

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

Our Local Partners Include...

Fresh Fruits & Vegetables fromTERHUNE ORCHARDS, Princeton, NJ

Award-Winning Wines fromUNIONVILLE VINEYARDS, Ringoes, NJ

Artisan Cheese Selections from:DIBRUNO BROS., Philadelphia, PA

A novel selection of gelato & sorbet fromTHE BENT SPOON, Princeton, NJ

20 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

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Since 1983, Fresh Tofu Inc. has supplied the East Coast with organic artisanal tofu and other fine soy products. The principle “fresher is better” has always guided the company—no preservatives are used in the processing and all their products are vegan.

Gilda’s Biscotti inc. gildasbiscotti.com267.679.7589Gilda’s Biscotti has been producing the highest quality, handmade biscotti for more 15 years. Using only top-notch ingredients, including their own pasture-raised hen eggs, Gilda’s is dedicated to continuing the unmatched tradition of Old World inspired baking. It’s been their great pleasure to serve the tri-state area and beyond!

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

Helen’s Pure Food | Michele’s Original helenspurefoods.com301 Ryers Ave., Cheltenham, 215.379.6433Founded in 1978, Helen’s Pure Foods and Mi-chele’s Original are creators and distributors of gourmet vegetarian spreads, salads, sandwiches, hoagies and dressings. Their products are all-natural, vegan, kosher (parve), freshly made and delicious. They package in retail and food service sizes, and also have a weekly delivery schedule for wholesale accounts.

Ray’s Seitan 1101 Harrison St., Allentown, 610.351.0479Since 1983, Ray Reichel of Ray’s Seitan has been producing the finest quality seitan, available at natural food stores and restaurants in the Dela-ware Valley and New York City. Their expanded processing facility in Allentown opened in 2007, and is open to visitors. Call to find the Ray’s prod-ucts nearest you.

Subarashii Kudamono wonderfulfruit.com610.282.7588“From our trees to you.” This artisan grower of gourmet Asian pears offers several traditional varieties (as well as patented varieties) of fresh

and sustainable practices that support local and global communities. Brûlée uses the following nat-ural ingredients exclusively: certified organic and unbleached sugar and flour; organic whole wheat flour; local, free-range, hormone-free eggs; organic, grassfed, free-range, hormone-free dairy products. Sustainable practices include: composting kitchen waste, compostable packaging from recycled ma-terials, and homegrown vegetables and herbs.

Cookie Confidential CookieConfidential.com517 S. 5th St, 215.922.4040Philadelphia bakery owned/operated by Melissa Torre, featuring her signature artisan line of cookies, cupcakes (in jars and pops), and brittle in a variety of flavors, including Chocolate Chip, Garlic Dulce De Leche, Maple Bacon Buttermilk and Sriracha Coconut, using locally sourced and organic ingredients.

Daisy Flour for McGeary Organics DaisyFlour.com, sales@mcgearyorganics.com800.624.3279Daisy’s Pastry, All-Purpose, Bread and Spelt Flours are milled at Annville Flouring Mill, a lo-cal roller mill in Lancaster County that dates to 1746. Each variety is available as either White or Whole Grain Flour. Soft wheat for our Pastry and Spelt flours is grown in this region. Also available online and at the Fair Food Farmstand.

Donna & Company shopdonna.com; tom.pinder@shopdonna.com, 908.272.4380Donna & Company brings the Tuscan Slow Food movement to New Jersey and Pennsylvania. Choc-olatier Diane Pinder uses locally sourced ingre-dients to create her chocolates with bold flavor profiles. Located in Piscataway, N.J., Donna & Co creates handmade chocolates using fresh ingredi-ents without preservatives or artificial coloring.

Éclat Chocolate eclatchocolate.com24 South High St., West Chester, 610.692.5206Since the beginning, Éclat Chocolate’s team of chocolatiers have only used sustainable ingredi-ents, and local and seasonal products whenever possible. Products include organic hot chocolate sticks, organic chocolate farm bars, the area’s larg-est selection of organic, fair trade, and single origin chocolate, and other seasonal specialities.

Fresh Tofu inc. freshtofu.com1101 Harrison St., Allentown, 610.433.4711

Joshua’s Catering Company joshuasevents.com712 West Ave., Jenkintown, 215.887.8796Joshua’s Catering, open since 2002, is an all-nat-ural catering company committed to providing their clients with the freshest, purest ingredients and creative continental cuisine based on French training and technique. Chef David’s inspired cui-sine comes from his true passion for nature and food. Creative original menus and a dedicated team of partners.

Mugshots Coffeehouse mugshotscoffeehouse.com• Art Museum: 1925 Fairmount Ave.• Temple University: 1520 Cecil B. Moore Ave.• Brewerytown: 2831 Girard Ave.Mugshots can bring their culinary talents to your home or office with their Fair Food-approved catering services. Mugshots offers beautifully garnished platters for breakfast, lunch and des-sert. They can also provide set-up, compostable disposables and beverages, including organic cof-fee and tea.

Samirand Cateringsamirand.com, 215.848.9797

Food artisansAmaranth Gluten Free Bakery spiceoflifelancaster.com, 717.330.4359Amaranth Bakery provides whole grain breads, rolls, sweets, granola and more to local restau-rants, institutions, grocers, cafes, and is a regular standholder at local farmers markets in the Phila-delphia area.

Better Together Bake Shop btbaking.com54 W. Marshall Rd., Lansdowne, 610.622.1306Creating the best brownies and baked goods using simple, organic, local and fair trade ingredients. Their commitment extends not only to hand-baked treats but to being a positive member of the local and global community. Who says food can’t taste great and make you feel good?

Bucks County Slow Rise buckscountyslowrise@me.com 2545 Slifer Valley Rd., Riegelsville, 717.650.4447Loaves handcrafted from local and organic ingre-dients. Retail sales on site at the Little Farm Store every weekend. Signature loaf service designed for discerning chefs, par- or full-baked. Contact for their product list and signature service. Door-to-door delivery available for bulk orders in Bucks and Montgomery Counties.

Brûlée Bakery bruleebakery.com, lila@bruleebakery.comBrûlée Bakery is committed to natural ingredients

FAIR FOOd STAFF pICKS… ► WhAT IS yoUR loCAl Food SeCReT? i never understood the mystique of shad until i moved to philly. rich, sweet and flavorful, fresh local shad is a true fish-lovers fish. plus, it pairs well with other spring delectables like asparagus, fiddleheads and ramps. or try the superlative shad blt at standard tap. — NOEL BiELACzyC, Farmstand Product Manager

top left: a porchetta dish from southwark restaurant & bar.top right: c19 prepares new Jersey fluke crudo on cuttlefish ink pasta with pesto.above: a display of cheese at the birchrun hills Farm table. Photos by Donna Connor

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 21

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

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

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

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

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

22 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

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Flik at Princeton Day Schoolpds.org650 Great Rd., Princeton, NJ, 609.924.6700

The Green Tree Schoolgreentreesschool.org6401 Wayne Ave., 215.844.232

Haverford Collegehaverford.edu370 Lancaster Ave., Haverford, 610.896.1000

Metz at Friends Select Schoolfriends-select.org1651 Benjamin Franklin Pkwy., 215.561.5900

Nutri-Serve Food Service Managementnsfm.comP.O. Box 297, Burlington, NJ, 609.386.8686

Parkhurst Dining parkhurstdining.com• Philadelphia University:

4201 Henry Ave., 215.951.2700• Gwynedd Mercy College: 1325 Sumneytown Pike,

Gwynedd Valley, 267.448.1328

School District of Philadelphiaphilasd.org440 N. Broad St., 215.400.4000

Solebury Schoolsolebury.org6832 Phillips Mill Rd., New Hope, 215.862.5261

Sustainable Fare at Lawrenceville Schoolsustainablefare.comPO Box 543, Island Heights, NJ, 609.620.6143

Swarthmore Collegeswarthmore.edu500 College Ave, Swarthmore, 610.328.8000

Thomas Jefferson University Hospital jeffersonhospital.org111 S. 11th St., 1-800-JEFF-NOWJefferson is committed to supporting local farmers and promoting healthy food choices. The Atrium cafeteria features fair trade organic coffee, local organic yogurt and cage-free eggs. Patients, along with staff and visitors, enjoy local, seasonal pro-duce, and rBGH-free local dairy. Commitment to wellness includes hosting a weekly farmers market and CSA.

Bon Appétit at Penn Dining paul.bulau@cafebonappetit.com• Hill House, 3333 Walnut St.• Houston Market, 3417 Spruce St.• 1920 Commons, 3800 Locust WalkBon Appétit at Penn Dining is driven to create food that is alive with flavor and nutrition, prepared from scratch using whole ingredients. They do this in a socially responsible manner, purchasing from local, sustainable farms.

Bryn Mawr Collegebrynmawr.edu101 North Merion Ave, Bryn Mawr, 610.526.5000

Cooper University Hospital cooperhealth.orgOne Cooper Plaza, Camden, N.J., 856.342.2000Cooper is increasing their commitment to the lo-cal farm community and their offerings of healthy local food. Cooper runs a community garden with the neighborhood and operates a farmstand year-round in the hospital lobby. For the fifth year, they’re serving as a CSA site for Muth Familiy Farm, and continue to add local products to patient food, the employee café and catering.

CulinArt inc. 97 Great Valley Parkway, Great Valley Corporate Center, Malvern, 215.641.1400• Abington Friends School, 575 Washington Ln.,

Jenkintown, 215.886.4350• Agnes Irwin School, 275 S. Ithan Ave.,

Bryn Mawr, 610.525.8400• Chestnut Hill Academy, 500 W. Willow Grove Ave.,

215.247.4700,• Cumberland County College,

P.O. Box 1500 College Drive, Vineland, NJ, 856.691.8600

• The George School, 1690 Newtown Langhorne Rd., Newtown, 215.579.6500

• Germantown Friends School, 31 W. Coulter St, 215.951.2300

• Holy Family University, 9801 Frankford Ave., 215.637.7700

• Montgomery County Community College, 340 DeKalb Pike, Blue Bell, 215.641.6300

• Sanford School, 6900 Lancaster Pike, Hockessin, DE, 302.239.5263

• Springside School, 8000 Cherokee St., 215.247.7200• Waldron Mercy Academy, 513 Montgomery Ave.,

Lower Merion, 610.664.9847• William Penn Charter School,

3000 W. School House Ln., 215.844.3460

FAIR FOOd STAFF pICKS… ► WhAT IS yoUR loCAl Food SeCReT? the dried asian pears from subarashii Kudamono are amazing—i get them to add to my granola, but usually eat them all before i can. and the honey. the honey! —ANNEMARiE VAENi, Program Associate

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

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

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

Healthy Biteshealthybitesdelivery.comKatie Cavuto Boyle, MS, RD, Chef, 215.259.8646

Organic Planet Handcrafted Foods organicplanetexp@aol.com, 215.696.9780Organic Planet is an in-home personal chef ser-vice catering to customers of all kinds, especially those with challenging dietary needs. Chef Lindsay Gilmour has had a lifelong love affair with global food traditions and the allure of fresh, delicious food direct from farmers who take land and animal stewardship seriously.

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

Baldwin Schoolbaldwinschool.org701 W. Montgomery Ave., Bryn Mawr, 610.525.2700

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 23

Supporting Good, Clean and Fair Food

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

for the planet.

International Movement and our local Chapter hosts

Events, Seminars, & Dinners and provides support to local sustainable food and hunger

organizations.

www.slowfoodphilly.org info@slowfoodphilly.org

Slow Food Philadelphia

Shellbark hollow Farm

West Chester, PA

Fine Goat Milk ProductsChèvre Yogurt Raw Milk

Raw Milk Aged Cheese Kefir Specialty Cheeses

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Innovative Low Country Cooking at it’s best!

pulled pork, shrimp & grits

World’s Best Fried Chicken on Wednesdays all summer long.

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

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BIODIVERSITY FARMMILLER’S

JOIn OuR BIODIVERSITY FOOD CluB and get access to our products, including:

100% grass fed raw cow milk, raw yogurt, raw kefir, raw sheep yogurt, raw sheep kefir, cheeses, raw camels milk, grass fed beef,

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7417 Lancaster PikeHockessin, DE 19707

(302) 234-6779

Harvest Market Natural Foods

24 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

LocaL Food guide | Philadelphia 2012-13

Food TrucksBirds of Paradise Mobile iam1mia@aol.com, 215.740.7621A Christ-honoring, non-traditional, grassroots food truck serving refreshment and nourishment to help people feel and keep alive. Birds of Paradise is intentional about eliminating the effect disease has on our world.

Local 215 Local215foodtruck.comLocal 215 features a refreshingly simple and old-school approach to homespun American fare. They’re committed to sourcing all meat and produce from small farms in and around the city. Their nose-to-tail style and highly seasonal menu also offers vegetarian and gluten-free dishes. Come visit for lunch and dinner service, or have them cater your next corporate event.

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

zea May’s zeamayskitchen.com , 267.270.2364Zea May’s Kitchen features foods made with in-gredients common in Native American cuisines—corn, quinoa, wild rice, bison and more. Zea May’s cooks up a modern cuisine inspired by America’s first peoples, for healthy urban dining on the go. New Foods, Native Flavors!

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

Bartram’s Garden bartramsgarden.org54th Street and Lindbergh BoulevardThis garden of curiosity on the banks of the Schuylkill River offers local honey and a unique selection of native plants and edibles for home gardeners, as well as wholesale distributors. Visit their website for seasonal hours.

Common Market Philadelphia commonmarketphila.org, 215.275.3435A nonprofit wholesale local food distributor,

Common Market is your trusted source for deliv-ering the region’s bounty to hospitals, public and private schools, universities, restaurants, grocer-ies and communities.

Greener Partners greenerpartners.org 3215 Stump Hall Rd., Collegeville, 610.584.6580Greener Partners believes local food is the best kind—where those who eat it feel connection to the soil it’s grown in and the people who cultivate it. In imagining a better food system, Greener Partners operates community Farm Hubs as resources for local produce and producers for education. Their farmers grow vegetables, herbs and fruit for their year-round market in Collegeville, Pick Your Own, CSA members and to sell at area farmers markets.

Heirloom Table HeirloomTable.com, Bryn Mawr, 610.585.7688Heirloom Table is an online boutique dedicated to the Slow Food Ark of Taste. They have delicious, artisanal, eco-friendly foods made from fruits and vegetables native to the U.S.—like organic Califor-nia olive oil and Georgia tupelo honey! Low ship-ping costs and money back guarantee.

Lancaster Farm Fresh Coop (LFFC) orders@lancasterfarmfresh.com, 717.656.3533A nonprofit organic farmers’ cooperative in the heart of Lancaster County. LFFC can deliver fresh, handpicked organic produce directly to your business twice a week. Their small farms supply grass-fed meats. LFFC also carries locally milled flour, local honey, rich nutrient-dense eggs from pastured chickens, maple syrup (Northern Pennsylvania), a wide array of dairy products in-cluding artisanal cheeses, and gluten-free baked goods. Your one-stop shop, local, clean food source.

Local Food Systems, inc. lfs.ag, info@lfs.ag, 267.603.3663Local Food Systems, Inc. (LFS) is delivering lo-gistics and financial Software as a Service (SaaS) to support local/organic food economies. The sys-tems will support food hubs and other midlevel participants in the local value chain, and bridge them to legacy systems of large buyers such as institutions and food services. LFS SaaS enables aggregated sales of local/organic food to the much larger industrial food economy.

Philadelphia Brewing Company philadelphiabrewing.com2423-39 Amber St., 215.427.2739By keeping it local, Philadelphia’s one and only

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

Philadelphia Distilling philadelphiadistilling.com12285 McNulty Rd., 215.671.0346Philadelphia Distilling is the first craft distiller in Pennsylvania since before Prohibition. It distills, bottles and markets premium small batch spirits that are all made in Philadelphia. The distiller has recieved numerous awards and accolades for its high quality spirits.

Rolling Barrel Events rollingbarrel.comBridgeport, 610.292.0880A full-service event planning and management firm that creates uniquely branded experiences focusing on regional food and drink. Rolling Bar-rel plans everything from intimate tutored tast-ings to large scale celebrations such as BBQ at the Ballpark and The Philadelphia Zoo’s Summer Ale Festival.

Social impact Studio socialimpactstudios.com525 S. Fourth St, Studio 589, 215.922.7303Since 1996, Social Impact Studios has combined artistry and activism to call attention to important social issues. By collaborating with others who serve the public good, they build creative aware-ness efforts that get noticed and achieve idealistic goals. From concept to creation, Social Impact de-signs action plans, visuals, messaging and moving grassroots experiences that do just that!

Sustainable Fare sustainablefare.comP.O. Box 543, Island Heights, NJ, 609.620.6143Founded in 2007 as an independently operated, environmentally responsible food service and consulting company, Sustainable Fare focuses on integrated sustainable food systems designed for food service institutions. They emphasize locally grown foods and seasonal menus, prepared with fresh, unprocessed ingredients.

The FruitGuys fruitguys.com/philadelphia, info@fruitguys.com877.FRUIT.ME (877.378.4863)The FruitGuys Regional TakeHome case is a weekly mix of fruits and vegetables sourced from farms within 200 miles of Philadelphia and

FAIR FOOd STAFF pICKS… ► WhAT IS yoUR loCAl Food SeCReT? the mini pastured eggs from meadow run Farm’s barred rock pullets—tough shells, small dark rich yolks. Good things do come in tiny packages. —CRAiG MELiLLO, Farmstand Staff

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 25

Hand Crafted Cheese from the Farm

Howard M. Field

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

Farm Fromage

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

Small Farm. Big Vision.A sustainably managed grassfed beef and flower farm in the Poconos.

farm stand •florist•

special events•guest cottage•

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Buck Run f a r m

To learn about custom beef orders, our special Dr. Elkins’ Angusburger,

and where you can purchase Buck Run Beef, visit our website:

www.buckrunfarm.com

3575 Doe Run Church RoadEast Fallowfield • 610.486.0789

Betsy Spivak Insurance ServicesIndividual & Small Group Health Insurance

Life Insurance • Disability Income Insurance • Voluntary Benefits

Specializing in the Locally Owned Business, Individuals, Families & the Self-Employed

Email: Betsy@BetsySpivakInsurance.comDirect: 267-318-7081

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

Victory Brewing Company victorybeer.com420 Acorn Ln., Downingtown, 610.873.0881Since 1996, Victory Brewing has been creating award-winning beers in Downingtown. Victory’slocal roots run deep—founders Bill and Ron are childhood friends who met on a Montgomery County school bus in 1973. Now serving fans of full-flavored beers in 30 states, Victory remains deeply committed to watershed conservation and community stewardship.

Wash Cycle Laundry washcyclelaundry.com888.611.WASH, Twitter @thewashcyclistWash Cycle is Philadelphia’s green and sustainable linen rental and laundry service. Deliveries occur on carbon-free, trailer-equipped bicycles that can haul more than 200 pounds of laundry and linen per route. Laundry is processed using environ-mentally friendly detergents and energy-saving equipment. Let them take your laundry for a spin!

zone 7, Farm-Fresh Distribution freshfromzone7.com, freshfromzone7@gmail.com540 Route 31, Ringoes, NJ, 609.443.1772Mikey Azzara and team deliver! Farm-Fresh Distri-bution, connecting organic and sustainable farms in New Jersey and Eastern Pennsylvania to restau-rants and grocers 52 weeks a year. Zone 7 offers sea-sonal fruit, berries, vegetables, mushrooms, eggs, honey, cheese, grain products and more. Dinners on the farm, June through September.

Join Fair Food and help lead a healthier, more

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

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

26 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

LocaL Food guide | Philadelphia 2012-13

Down to Earth Harvestdowntoearthharvest.com, downtoearth.csa@gmail.com912 S. Union St., Kennett SquareDown to Earth Harvest is a small farm in Kennett Square, Pa. that strives to offer customers a prod-uct that is first in quality, value and flavor, using organic and sustainable methods. Their CSA is available for 20 weeks or an extended 26 weeks in a full or half share. Pickup is available at the farm, and the Bala Cynwyd and Rittenhouse Square Farmers Markets.

Farm to Familiesscfchildren.org/community-programsEach week Farm to Families supplies North Phila-delphia families with boxes of produce from local farmers for only $10 or $15. Boxes are brimming with fresh fruits and vegetables, often valued at double the price. Additional fresh items, including eggs, meat and seafood, are offered at affordable prices. Cash, credit, SNAP benefits and FMNP coupons are all accepted for payment. Multiple pick-up locations.

Greensgrow Farmgreensgrow.org, csa@greensgrow.org2501 E. Cumberland St., 215.380.4355Greensgrow Farm is a nationally-known leader in urban farming devoted to encouraging social entrepreneurship through the reuse of abandoned land. The farm’s 25-week CSA brings sharehold-ers the best the region has to offer, including Greensgrow’s own produce, as well as eggs, but-ter, cheese, yogurt and vegan options, like seitan and tofu, from local purveyors. Full shares (weekly pickup) and half shares (every other week) are of-fered. Pickup is at the Kensington farm and mobile markets in West Philly and Camden, N.J.

Hazon CSA• Elkins Park Hazon CSA,

ElkinsParkHazonCSA.com, 215.635.3110• Merion Station Hazon CSA,

adathisrael.org/csa, 610.934.1919• Center City Hazon CSA,

Centercitycsa.com, 215.232.0808Associated with Hazon’s network of Jewish CSA communities, the CSA program is open to all. During the growing season, members are invited to pickup fresh, organic produce weekly at Con-gregation Kol Ami. The CSA also offers opportu-nities to explore contemporary food issues from a Jewish perspective, and is presently the largest faith-based CSA program in the country.

Henry Got Cropshenrygotcrops.blogspot.com, weaversway.coop, henrygotcrops@weaversway.coop7100 Henry Ave., 215.843.2350 ext. 325Henry Got Crops is a collaboration among Weav-ers Way Co-op, Weavers Way Community Pro-grams and W.B. Saul High School of Agricultural Sciences. One of the first high school-based CSAs in the country, the program offers students and teachers the chance to participate in small-scale, organic vegetable growing. The CSA offers large and small shares, as well as opportunities to spon-sor a share for a low-income family, split a share with a fellow member, and receive a discount in exchange for farm work.

Herrcastle Farmherrcastlefarm.com, herrcastlefarm@comcast.net198-A Douts Hill Rd., Holtwood, 717.284.3203Herrcastle Farm is a family business located in southern Lancaster County. Originally a hog en-terprise, the farm has since transitioned from

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

Lancaster Farm Fresh Cooperativelancasterfarmfresh.com , CSA@LancasterFarmFresh.com48 Eagle Dr., Leola, 717.656.3533Lancaster Farm Fresh Cooperative is a nonprofit organic famers’ cooperative of 75 growers in Lancaster County. Their 25-week, May through October CSA offers weekly full or half vegetable shares. Typical vegetable shares include broccoli, potatoes, dinosaur kale, cucumbers, tomatoes, eggplant, watermelon, cantaloupe, squash, lettuce, garlic and more. Optional fruit and flower shares are also available. There are more than 70 pickup locations including, Center City, North Philadel-phia and University City.

Landisdale Farmlandisdalefarm.com, landisdalefarm@gmail.com838 Ono Rd., Jonestown, 215.865.6220Landisdale Farm is a family-owned, certified or-ganic farm in Lebanon County focused on grow-ing organic produce in well-nourished soil. Their June to October CSA provides produce and some local fruit in full and medium share options. Several pickup locations are offered throughout Philadelphia.

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

A quick guide to choosing a CSAWhat is a CSA?

a community supported agriculture program, or csa, is an arrangement where consumers can buy directly from a nearby farm. consumers pay in advance for a season-long subscription, picking up “shares” usually on a weekly or bi-weekly basis. the up-front financial support helps farm operations at a key time.

do I pick up my CSA from the farm?

typically, farms pick a distribution spot convenient to their subscribers from which the csa can be picked up. there are csas in philadelphia, as well as out in the suburbs, and many farms deliver to both. however, if you’re interested in visiting the farm, many farmers are open to having visitors and even volunteers.

Which CSA is right for me?

When choosing a csa, there are some important ques-tions to consider. are you willing to try new foods? and,

more importantly, are you ready to cook new foods? csas are also often available in half or full share sizes. how many people will the csa feed—just a couple or a whole family? bi-weekly shares are great for smaller households, while a full share can feed a family.

Are there different kinds of CSAs?

yes, there are a variety of csa programs available in the philadelphia area—organic and non-organic. the most common is a vegetable csa, but there are also fruit, egg, cheese, yogurt, meat and flower programs. lancaster Farm Fresh cooperative now offers a medicinal products csa. shares vary in size and price, although all feature fresh, in-season foods. While there are winter shares (particularly for cheese, meat and yogurt), most pro-grams are for the may-through-october growing season.

Get Your ShareGet Your ShareGet Your Share

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 27

Local to improve community wealthGlobal to improve community health

Quality produce is always in season

Find us at the Philadelphia Wholesale Produce Market6700 Essington Ave, Philadelphia PA 19153 • or visit us online at

www.johnvenaproduce.com

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Neighborhood Foods CSAwestphillyfood.com, beets@westphillyfood.com Neighborhood Foods CSA is a joint venture be-tween The Enterprise Center Community Devel-opment Corporation and Urban Tree Connection that focuses on the importance of fresh food access and employment of local youth in west Philadel-phia neighborhoods. Interested customers pur-chase a share and in return receive a bountiful box of seasonal produce once a week throughout the growing season.

Pennypack Farm and Education Centerpennypackfarm.org, info@pennypackfarm.org685 Mann Road, Horsham, 215.646.3943Pennypack Farm and Education Center is a non-profit educational organization devoted to pro-moting sustainable agriculture through farming, education and community events. Their 24-week CSA is available in half or full shares and features a variety of organic vegetables and fruit. Pickup is offered weekly at the farm for the May to mid-November season. There is also a monthly winter option with a smaller number of shares offered. Pennypack is at the Clark Park Farmers Market and offers a few shares for qualified low-income customers.

Red Earth Farmredearthfarm.org, redearthfarm@enter.net1025 Red Dale Road, Orwigsburg, 570.943.3460Red Earth Farm is a family-owned, 13-acre farm. Members of the 23-week CSA select produce each week from the farm’s website, choosing either 10 items for a full share, or six for a half share. Eggs, cheese, yogurt, honey and grass-fed meats are also available for purchase. Pickup locations are locat-ed throughout Philadelphia, including Center City, Northeast Philadelphia and South Philadelphia.

Root Mass Farmrootmassfarm.com, Landon@rootmassfarm.com and Lindsey@rootmassfarm.com344A Old State Rd., Oley, 484.706.9039Root Mass Farm grows a wide range of produce sold at Philadelphia farmers markets. Their unique Garden Stake CSA does not have preset boxes or pick-up dates. Like a CSA, stakeholders pay at the beginning of the season, but instead shop at Root Mass farmers markets and deduct from their account throughout the season. Stakehold-ers also get a produce bonus tied to the size of the original contribution.

Wimer’s Organicswimersorganics.com, budwimer@gmail.com258 Spring Grove Rd., East Earl, 717.445.4347Wimer’s Organics offers a CSA supplied by two farms in Lancaster County that have been growing certified organic vegetables for almost 30 years. There are summer and fall shares with pickup spots in Philadelphia from Chestnut Hill to South Philly, as well as Montgomery, Chester, Lancaster, and Berks counties. Wimer’s is also at the Bryn Mawr Farmers Market.

28 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

LocaL Food guide | Philadelphia 2012-13

29th and Wharton StreetsTues., 2 – 6 p.m.

33rd & Diamond StreetsTues., 2 – 6 p.m.

52nd & Haverford StreetsWed. and Fri., 1 – 5 p.m.

58th & Chester StreetsWed., 2 – 6 p.m.

Bala Cynwyd Farmers MarketThurs., 2:30 – 6:30 p.m.GSB building parking lot, Belmont Avenue near St. Asaph’s Road

Broad & Snyder StreetsTues. 2 p.m. – 6 p.m.

Broad & South StreetsWed., 2 – 7 p.m.

Bryn Mawr Farmers MarketSat., 9 a.m. – 1 p.m.Municipal Lot 7 on Lancaster Avenue (in front of the Bryn Mawr train station)

Cecil B. Moore Farmers MarketThurs., 2 – 6 p.m.Cecil B. Moore Avenue between Broad and 13th Streets at Park Walk

Clark Park Thurs., 3 – 7 p.m., Sat., 10 a.m. – 2 p.m. 43rd Street and Baltimore Avenue

Cliveden Park Wed., 2 – 6 p.m. Chew Avenue and Johnson Street

Chestnut Hill Growers Market Sat., 9:30 a.m. – 1:30 p.m. Winston Road between Germantown Avenue and Mermaid Lane

CreekSide Co-op Farmers Market Sun., 10 a.m. – 2 p.m. High School Park, High School Road and Montgomery Avenue, Elkins Park

Dickinson Square Farmers Market Sun., 10 a.m. – 2 p.m. Southeast corner of Dickinson Square, on Moyamensing near Morris Street

East Falls Farmers Market Sat., 10 a.m. – 2 p.m.Under the Route 1 overpass, between Kelly Drive and Ridge Avenue

Fairmount Thurs., 3 – 7 p.m. 22nd Street and Fairmount Avenue

Fitler Square Sat., 9 a.m. – 2 p.m. 23rd and Pine Streets

Fountain Farmers Market Wed., 3 – 7 p.m. East Passyunk Ave, at 11th and Tasker Streets

Frankford and BerksThurs. 3 – 7 p.m.Frankford Avenue & E. Berks Street

Frankford Transportation Center Tues., 2 – 6 p.m.Bridge Street and Frankford Avenue

Germantown Fri., 2 – 6 p.m.Germantown Avenue and Walnut Lane

Girard & 27th Farm Stand Sat., 10 a.m. – 1 p.m.Northwest corner 27th Street and Girard Avenue

Gorgas Park Farmers MarketFri., 2 – 6 p.m. Ridge Avenue at Acorn Street

Haverford Wed. and Fri., 1 – 5 p.m.52nd Street and Haverford Avenue

Headhouse Farmers MarketSun., 10 a.m. – 2 p.m. Second and Lombard Streets

Hunting Park Sat., 10 a.m. – 2 p.m.West Hunting Park Avenue and Old York Road

iBC Farmers Market Thurs., 11 a.m. – 2 p.m. 1901 Market St., in the courtyard

Jefferson Farmers MarketThurs., 11 a.m. – 3:30 p.m. Chestnut Street east of 10th Street

Mt. Airy Farmers MarketThurs., 3 – 7 p.m. Carpenter Lane near Greene Street

Norris Square Park Sat., 10 a.m. – 2 p.m.Diamond and Hancock Streets

Oakmont Farmers MarketWed., 3 – 7 p.m. Oakmont Municipal Parking Lot, 2419 Darby Rd., Havertown Olney Transportation Center Tues., 2 – 6 p.m. (opens in July)Broad Street and Olney Avenue

Overbrook Sat., 9 a.m. – 1 p.m.Overbrook Presbyterian Church, Lancaster and City Avenues

Oxford Circle Thurs., 2 – 6 p.m.Oxford Circle Mennonite Church, 900 E. Howell St.

Point Breeze Farmers MarketTues., 2 – 6 p.m.22nd and Tasker Streets

Rittenhouse Farmers MarketTues., 10 a.m. – 1 p.m., Sat. 10 a.m. – 2 p.m. Walnut Street, west of 18th Street

Schuylkill River Park Wed., 3 – 7 p.m.25th and Spruce Streets

SEPTA Farm Stand Every other Wednesday, 11 a.m. – 1:30 p.m. 1234 Market St., Concourse Level

South & Passyunk Farmers MarketTues., 2:30 – 7 p.m. Passyunk Avenue, off South Street just east of Fifth Street Suburban Station Farmers MarketThurs., 12 – 6:30 p.m.16th Street Concourse between Market Street and JFK Boulevard

Swarthmore Farmers MarketSat., 9:30 a.m. – 1:30 p.m. In municipal building parking lot, across from the Swarthmore Co-op

The Porch Farmers Market Wed., 11 a.m. – 2 p.m. The Porch, between the south side of 30th Street Station and Market Street

University Square Farmers Market Wed., 10 a.m. – 3 p.m. 36th Street and Walnut Street

West Oak Lane Tues., 2 – 6 p.m.Ogontz and 72nd Avenues

Walnut Hill Farm StandTues. and Fri., 3 – 6 p.m.4610 Market St., adjacent to SEPTA 46th Street El Station

Weavers Way Farmers Market Sat., 3 – 7 p.m. Carpenter Lane at Greene Street

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

Farmers Markets

FAIR FOOd STAFF pICKS… ► WhAT IS yoUR loCAl Food SeCReT? philly’s food scene is inclusive, eclectic, and—best of all—accessible. sampling local craft brews and pub grub at Kraftwork; creating the perfect combination of tapas at amada; hopping in line for late-night food truck nibbles...makes a girl proud to be a philadelphian. — PEGGy PAUL, Farmstand Staff

fairfoodphilly.org | 2012–13 LOCAL FOOD GUIDE | 29

Local producers of vegan dips, salads and sandwiches,

including Michele’s Original Tofu Tahini.

HELEN’SPURE FOODS

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30 | 2012–13 LOCAL FOOD GUIDE | fairfoodphilly.org

LocaL Food guide | Philadelphia 2012-13

iLLuStrationS by meLiSSa mcfee terS

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

Raw Milk Milk that has not been pasteurized or homogenized. Many believe raw milk contains more beneficial bacteria and enzymes, protein and other nutri-ents, yet others believe that raw milk carries an increased chance of exposure to harmful micro-organisms. The Pennsylvania Department of Agriculture issues raw milk permits, and regulates the operation and sanitation of raw milk bottling facilities in the commonwealth. Twenty-eight states in the U.S. currently allow the sale of raw milk.

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

Sustainable Agriculture An holistic method of agricultural production and distribution that strives to be ecologically sound, economically viable and socially responsible for present and future generations. Growing/production methods may include organic, IPM, chemical-free and respon-sible conventional.

Transitional to organic USDA Organic Certification, on aver-age, takes about three years of

applying certified methods to a farm’s growing or produc-

tion operations. While working toward a “Certi-

fied Organic” status, many farms define

their farming practices as “transitional”.

Triple Bottom line A business model that gives equal weight to environmental sustainability, so-cial justice and economic success.

Value-Added Products Farm prod-ucts that have been processed to add value in some fashion. Ex-amples include jam, pickles and yogurt.

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

Artisan Food produced with non-industrial methods in which tastes and processes, such as fer-mentation, are allowed to develop slowly and naturally, rather than modified for mass-production. Artisan producers understand and respect the raw materials they work with; they know where the materials come from and what is particularly good about them. They have mastered the craft of their production and have a his-torical, experiential, intuitive and scientific understanding of what makes the process successful.

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

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

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

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

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

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

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

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

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

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

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

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

heritage Breeds Traditional live-stock that have not been altered by the demands of modern indus-trial agriculture. Heritage breed animals retain their historic characteristics and are raised in a manner that more closely match-es the animal’s natural behavior.

hormone & Antibiotic Free Ani-mals that have been raised with-out growth hormones or subther-apeutic (or routine) antibiotics.

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

locally Grown Farm products raised within our regional food-shed, which Fair Food considers to be a radius of approximately 150 miles from Philadelphia.

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

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

glossaryGlossaryglossary

Certified organic To be la-beled organic in the U.S., all fresh or processed foods must be produced according to the national organic standards

and certified by an inspection agen-

cy accredited by the USDA. Organic farm-

ers must use only approved

materials that will not harm humans, animals or soil life.

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

Integrated Pest Management (IPM) A low-input approach to managing crops, or-namentals and orchards. IPM methods include: using predatory insects to kill plant-eating pests, employing me-chanical pest traps and using chemicals when necessary to avoid losing a crop. Many sus-tainable farms rely upon IPM instead of heavy pesticide use.

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

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

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

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

Alex Doty, who has been executive director for eight of his 10 years with the Coalition, describes this year’s 40th anniversary as “a testament to tenacity. I think it shows that this is an enduring issue and an enduring passion for many people. We’ve gone from having to make a lot of noise to get a seat at the table to being viewed less as agi-tators than as partners who are working toward an important civic goal.”

In 1972, there were no bike lanes in Philadelphia. There was no way to cross the Benjamin Franklin Bridge on a bicycle, and SEPTA had banned bikes from all their buses, trains and trolleys. Even the few trails that existed weren’t connected. But while the climate was bleak for cyclists, it was also ripe for change.

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

j u ly 2 0 12 g r i d p h i l ly.co m 1 9

SIgnS of SucceSSThomas explains that the Coalition’s approach has been two-fold: “One was to work for changes on a big scale, but the other side was educating people on how to bicycle.” Both are still guiding principles for the Coalition, and improvements on either front often necessitate increased vigi-lance on the other, explains Doty.

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

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

But perhaps the Coali-tion’s greatest success is the growth in bicycle com-muting. In their 2011 Mode Shift report, the Co-alition reported a 151 percent increase in bicycle commuting from 2000 to 2009. Today, Philadel-phia has the highest bike commuter rate among the 10 largest cities in the U.S.

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

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

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

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

2 0 g r i d p h i l ly.co m j u ly 2 0 12

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

The city hasn’t always been so welcoming to bicycles. In 1990, the former neighborhood-oriented Walnut Street Bridge was reopened as a four-lane arterial highway with no bike lane. At the ribbon cutting that October, the Coali-

tion staged a die-in where individuals sprawled across the bridge, asking for their rights as cyclists to be considered. While the response wasn’t immediate, the bridge did eventually get a bike lane.

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

took you into consideration?’ Today we have good facilities for bikes and we’re starting to see people follow the rules more. It’s a culture shift. On a good day it feels like we’re making good progress, on a bad day it’s frustrating to see people acting like jerks.”

A new networkThe construction of the Schuylkill River Trail, an objective whose be-ginnings date back nearly to the Coalition’s own, has been a major achievement for the organization and its partners. More recently, the Coalition announced, in associa-tion with the City of Philadelphia, the William Penn Foundation and a group of trail partners, “The Cir-cuit,” a new name for the city’s re-gional trail network. The naming coincides with an ongoing push to fill in the area’s trail gaps.

“The long-term vision is to con-nect The Circuit into a world-class regional trail network,” says Doty. “If you step out your door, wherev-er you live in greater Philadelphia, you’ll know that you can point your bike toward the east, west, north, or south and you’ll be able to ride all day on trail just a few minutes’ ride from your house.”

Doty knows the effort may take decades to realize, but cyclists can trace the route’s progress on the interactive website, ConnectTheCir-cuit.org. Although online, the map is the latest manifestation of some-thing the Bicycle Coalition has done from its earliest days. One of its first projects was a map showing the best

bike routes for getting places. “It didn’t mean that all the routes that were identified were excellent,” says Thomas, “but they were the best of a bad lot.”

A cIty for BIcyclIStS For the future, in addition to expanding The Circuit, Doty points to the city’s first Pedestrian and Bicycle Plan, unveiled in 2010. “We’re ex-cited to be partnering with the city to see that plan brought to fruition,” he says. “A priority for us in the foreseeable future is that we want to see the diversity of bike riders continue to grow and for bicycling to represent our population in Philadelphia.” Currently, women are one-third of riders, and African-Americans and Latinos are biking at rates lower than the rest of Philadel-phia’s population. While bicycling is no longer exclusively the domain of 25-to-50-year-old white men, says Doty, the Coalition wants to see minor-ity ridership increase further.

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

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

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

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

Top: In 1990, the Bicycle Coalition staged a die-in at the ribbon cutting of the Walnut Street Bridge to protest the absence of a bike lane. Bottom: Mayor Nutter inaugurates the new bike lanes for Spruce and Pine Streets.

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

ing philadelphia youth in underserved neighborhoods through bicycling. Their

flagship program, Earn-A-Bike, teaches youth basic bike repair and maintenance skills, safe urban rid-ing practices, and lessons on health and nutrition,

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

Barrs Bikes & Boards5548 Ridge Ave.267.297.3266 barrsbikesandboards.com

Bicycle Stable 1420 Frankford Ave.215.634.0633 bicyclestable.com

Bicycle Therapy2211 South St.215.735.7849 bicycletherapy.com

Breakaway Bikes1923 Chestnut St.215.568.6002 breakawaybikes.com

Bustleton Bikes9261 Roosevelt Blvd. 215.671.1910 cyclefitonline.com

cadence Performance cycling4323 Main St. 215.508.4300 cadencecycling.com

community Bikes and Boards 712 S. 4th St.267.861.0544 ‎ communitybikesand-boards.com

cycle Sport2327 Brown St. 215.765.9100

elite Bicycles2124 South St.215.732.8973 elitebicycles.com

Fairmount Bicycles2015 Fairmount Ave.267.507.9370 fairmountbicycles.com

Firehouse Bicycles701 S. 50th St.215.727.9692firehousebicycles.com

Frankinstien Bike Worx 1529 Spruce St.215.893.0415frankinstienbikeworx.com

human Zoom Bikes & Boards4159 Main St.215.487.7433 humanzoom.com

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

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

Kayuh Bicycles1900 W. Girard Ave.267.210.8545 kayuhbicycles.com

Keswick cycles keswickcycle.comphiladelphia

4040 Locust St.215.387.7433

glenside408 N. Easton Rd. 215.885.7433

cherry hill, NJ305 E. Rt. 70865.795.0079

liberty Bell Bicycle7741 Frankford Ave.215.624.7343 libertybellbicycles.com

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

Trophy Bikestrophybikes.comUniversity city

3131 Walnut St.215.222.2020

Northern liberties 712 N. 2nd St. 215.592.1234

Performance Bicycle 1300 S. Columbus Blvd., Suite 11215.336.4500performancebike.com

Philly electric Wheels7102 Germantown Ave.215.821.9266 phillyew.com

Simple cycle 4455 N. 6th St.267.428.5942simplecycle.org

Swaray’s Bike Shop612 S. 52nd St.215.476.0903swaraysbikeshop.com

Via Bicycle606 S. 9th St. 215.627.3370 bikeville.com

Volpe cycles115 S. 22nd St.215.564.2100 volpecycles.com

Wissahickon cyclery7837 Germantown Ave.215.248.2829 wiss-cycles.com

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

Hollywood Rides a BikeCycling with the Starsby Steven Rea Angel City Press, 160 pp., $20, February 2012

Take a ride back in time and pay homage to classic Hollywood stars on two (and sometimes three!) wheels. Steven Rea, film critic for the Philadelphia Inquirer and professor at Drexel University, initially took his love for cinema and cycling to the internet in November 2010 with the Tumblr “Rides a Bike.” After developing a cult-like following, Rea has brought this fascinating collection to print, provid-ing a great glimpse into the bike culture of Holly-wood’s finest. Boasting high quality, mostly black and white photos, as well as a bikes and stars index, Hollywood Rides a Bike is a timeless treasure to add to your collection. —Liz Pacheco

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Bicycle revolutions 756 S. 4th St. 215.629.2453 bicyclerevolutions.com

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Fancy Feast

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

population and, consequently, more songbirds. It’s all about “mesopredator release.” Preda-

tors tend to kill or drive off smaller predators. Remove the top predators and the mid-level—or

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

Wild predator populations are inextricably bound to prey populations—no lemmings, no

snow owls. Cats, however, are fed (subsidized) by hu-mans—even feral cats find food left out for them. Thus cats can hunt prey

species at levels too low to support wild preda-tors, but still not starve. What’s worse, even a well-fed cat will kill for kicks. This is a nightmare for songbirds, and cats have been found to be

major contributors to the decline and extinction of birds worldwide. 

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

At Benjamin Rush State Park, just off Roo-sevelt Boulevard in Philadelphia, a cat lover orchestrated an effort to rehome almost all its nearly 50 homeless cats while vigilantly pick-ing up newly dumped kittens, explains Donna Remick of the Friends of Poquessing Watershed (on the Philadelphia-Bucks County border). In cat removal operations, some feral cats might not find homes and end up euthanized, but the choice to spare them dooms many more wild critters. So, with no “no-kill” option, waiting for the coyotes’ arrival isn’t so bad.

bernard brown is an amateur field herper, bureaucrat and founder of the PB&J Campaign (pbjcampaign.org), a movement focused on the benefits of eating lower on the food chain. Read about his forays into the natural world at phillyherping.blogspot.com.

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

by bernard brownurban naturalist

You won’t hear urban coyotes howling. They’re nocturnal and as quiet as, well, cats. But coyotes are filling the vacancy we created at the top of the food chain when we wiped out grey wolves and cougars

in eastern North America. By now, hundreds of the wily canids thrive in Chicago and breed in Washington, D.C.; in 2006, a coyote was trapped in Manhattan’s Central Park. You might picture canyons and road runners when you think of coyotes, but according to the Pennsylvania State Game Commission, they have been spreading across the commonwealth. Gary Stolz, manager of the John Heinz National Wildlife Refuge, has even spotted them next door at the airport.

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

24 g r i d p h i l ly.co m j u ly 2 0 12

shoots ladders by char vandermeer

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

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

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

neighbors’ recycling bins to snag a bunch of two-liter bottles.

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

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

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

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

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

5 Secure the bottle by pressing soil firmly around it.

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

in stock.And if the extended forecast looks especially brutal, don’t be afraid to relocate your crops to a shady place for a few days. Sure, veggies like full sun, but you’d rather wait until din-nertime to cook them. Besides, it’s

one of the few glorious advantages container gardeners have over large-scale

farmers and those poor souls who labor over raised beds.

char vandermeer tends a container garden on her South Philly roof deck; she chronicles the triumphs

and travails at plantsondeck.com

1822 Spring Garden StreetPhiladelphia, PA 19130

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

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jun9

10 InLiquid’s Art for the Cash PoorIndulge in your love for art without breaking the bank at InLiquid’s art sale. Enjoy local food trucks, live mu-sic and art pieces all priced below $199.

→ Sat. and Sun., June 9-10, 12-6 p.m., The Crane Arts Building, 1400 N. American St. For more information, visit inliquid.org/happenings

jun9 Let’s Talk Tools

Join Master Gardener Loretta DeMarco to learn which gardening tools you need

and how to choose the best tools for your garden.

→ Sat., June 9, 9-11 a.m., $10, Fairmount Park Hor-ticultural Center, N. Horticultural Dr. and Mont-gomery Ave. To register, visit extension.psu.edu/philadelphia/programs/master-gardener

jun9 Bringing the Garden Inside: Easy

Tricks for Arranging Fresh FlowersLearn some great tricks for arranging

fresh flowers to look their best and last longer.

→ Sat., June 9, 12-2 p.m., $40, Greensgrow Farm, 2501 E. Cumberland St. To register, visit greensgrow.org/events

jun9 Community Design Collaborative’s

16th Annual Bowling Ball Join the Community Design Collab-

orative for an evening of bowling, fun, food and prizes. Proceeds support the Collaborative and its volunteer efforts.

→ Sat., June 9, 6-10 p.m., $125, Erie Lanes, 1310 Erie Ave. To register, visit bb2012.eventbrite.com

jun11 Do-It-Yourself Evolution:

An Historian’s Guide to Amateur Plant Breeding

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

→ Mon., June 11, 6-7 p.m., free, National Mechanics Bar and Restaurant, 22 S. Third St. For more infor-mation, visit ansp.org/Visit/Events

jun12 Penn State Extension Food for Profit

This one day workshop will teach you how to start your own commercial food

business, including lessons on food safety and management concepts.

→ Tue., June 12, 9 a.m.-4 p.m., $40, Abington Towne Center, 1475 Old Rd./Route 611, Abington. To reg-ister, visit extension.psu.edu/food-safety/entrepre-neurs/food-for-profit-workshops

jun13 Exploring Cooperatives:

Economic Democracy and Community Development in

Pennsylvania and WisconsinA one-day conference exploring cooperatives and their role in the region. Speakers will in-clude author Gar Alperovitz and Congressman Chaka Fattah.

→ Wed., June 13, 8:30 a.m.-5:30 p.m., free, Drexel University, School of Medicine, New College Building, 245 N. 15 th St. To register, visit drexelcoopsconference.eventbrite.com

jun14 Philly Residencies

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

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

→ Thurs., June 14, 5-7 p.m., free, The Art Gallery at City Hall, 1 Penn Square. For more information, visit facebook.com/ArtInCityHall

jun14 New Questions for an

Old Planet: Paul Ehrlich Join noted Stanford ecologist Paul Eh-

rlich as he discusses the environmental and social impacts related to the current strain on Earth’s carrying capacity.

→ Thurs., June 14, 6-8:30 p.m., $10 for members/$15 for non-members, Academy of Natural Sciences, 1900 Benjamin Franklin Pkwy. To register, visit paulehrlich.eventbrite.com

jun16 MACHO Healthy Lifestyle Fair

This Movement Against Childhood Obesity, or MACHO, Fair will focus on

helping families develop proper nutrition and healthy lifestyles.

→ Sat., June 16, 9 a.m.-1 p.m., free, Horsham Athletic Club, 400 Horsham Rd., Horsham. For more information, visit cvexpos.com

jun16 Planning the Fall Vegetable Garden

Learn how to make your garden as fruitful as possible this fall with lessons

in direct sowing and transplanting, as well as in protecting plants from the frost.

→ Sat., June 16, 10 a.m.-12 p.m., $25 for mem-bers/$30 for non-members, Meadowbrook Farm, 1633 Washington Ln., Meadowbrook. To register, visit penhort.net/eventregistration

Festival de BambulaéJoin the Norris Square Neighborhood Project in its garden celebration with Puerto Rican food, bomba dancing and art.

→ Sat., June 16, 4-8 p.m., $10 for community members/$75 for non-members, 2240 Palethorp St. To register, visit bambulae.eventbrite.com

jun16

2 6 g r I d p H I l ly.Co m J U Ly 2 0 12

jun16 Fairy Gardening Workshop

Learn gardening and decorating tech-niques to attract “wee fairies” to your

garden oasis with miniature plants, including ferns, hostas, mosses and shrubs.

→ Sat., June 16, 12-2 p.m., $20 refundable fee, Greensgrow Farm, 2501 E. Cumberland St. To register, visit greensgrow.org/events

jun20 Grand Opening Celebration

of The Dirt FactoryCome tour West Philadelphia’s newest

composting facility at its grand opening celebra-tion, complete with complimentary food, drinks and music.

→ Wed., June 20, 4-6 p.m., free, The Dirt Factory, 4308 Market St. For more information, visit universitycity.org/dirt-factory

jun23 Hand Rolled Pasta and Light Summer

Sauces with Garces Trading Company Chef de Cuisine, Gregg Ciprioni

Gregg Ciprioni will show you how to make pasta dough, light summer sauces and plin, a delicate stuffed ravioli.

→ Sat., June 23, 12-2 p.m., $35, Greensgrow Commu-nity Kitchen at St. Michael’s, 2139 E. Cumberland St. To register, visit greensgrow.org/events

jun2324

Manayunk Arts Festival Celebrate the region’s largest outdoor arts festival with two days of artists from 23 states. Offerings include jew-elry, ceramics, sculpture, photography,

paintings, glass and mixed media.

→ Sat., June 23, 11 a.m.-7 p.m., Sun., June 24, 11 a.m.-6 p.m., Main Street, Manayunk. For more information, visit manayunk.com

jun24 Philly Stake at Bartram’s Garden

A recurring event celebrating locally sourced food and creative community

projects. This time, enjoy a BYOBlanket pic-nic affair featuring dessert by Little Baby’s Ice Cream and music by the Silver Ages—Philly’s Gentleman’s Glee Club.

→ Sun., June 24, 5- 8 p.m., $10-$20, Bartram’s Garden, 54th St. and Lindbergh Blvd. For more information, visit phillystake.org

jun30 Terrariums Workshop

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

→ Sat., June 30, 12- 2 p.m., $30, Greensgrow Farm, 2501 E. Cumberland St. To register, visit greensgrow.org/events

jul3 United By Blue Cleanup

Enjoy a free pre-cleanup cookout before helping United By Blue pick up trash

along the Schuylkill River. Supplies and snacks will be provided.

→ Tues., July 3, 5- 7 p.m., free, Bartram’s Garden, 54th St. and Lindbergh Blvd. For more information, visit unitedbyblue.com/upcoming-cleanups

jul4 Green Drinks

Enjoy an evening of drinks and net-working with green-minded people.

→ Wed., July 4, 6- 9 p.m., free, Earth, Bread + Brew-ery, 7136 Germantown Ave. For more information, call 215.242.6666

jul7 Summer Canning with Food in Jars’

Marisa McClellan: Spiced Peach JamCanning teacher, Grid columnist and

cookbook author Marisa McClellan will walk you through the basics of boiling water bath canning.

→ Sat., July 7, 2- 4 p.m., $35, Greensgrow Community Kitchen at St. Michael’s, 2139 E. Cumberland St. To register, visit greensgrow.org/events

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

→ Sat., June 16, 9 a.m.-12 p.m., $50 for members/$75 for non-mem-bers, Wyck, 6026 Germantown Ave. To register, visit wyck.org/programs

jun16

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

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J U Ly 2 0 12 g r I d p H I l ly.Co m 29

every week, on Friday night, something close to a miracle happens at our house.

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

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

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

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

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

So we tried a family night with no technol-ogy and discovered several things. By excluding

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

We also discovered a new ability to be grateful. The underlying motivation of the Jewish bless-ings is to express gratitude to God and the uni-verse, for providing the food you’re eating—and for the world, and life itself. My atheist partner wasn’t interested in this, but he wanted to en-courage the idea of gratitude. So we began going around the table and asking everyone what they were grateful for that week.

The answers have been fascinatingly varied over the years, ranging from “it’s Friday” to “no more math tests” to “having a partner in my life who’s got me through some pretty tough times this week,” or “a daughter who makes me so proud with her hard work and determination.” Sometimes it’s music. Or sunshine. Somehow going into a place of gratitude makes the week slow down even more. Time is precious. Life is precious. This matzoh ball soup is precious.

After dinner, when we would normally scat-

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

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

The older girls, as they begin to socialize with friends and have school dances or parties, are now often invited out on Friday nights. Amaz-ingly, they’ve sometimes been slightly reluctant to relinquish a family night. They go out, of course—at this age, friends will win over ev-erything—but the fact that they even for a mo-ment consider staying with us is really quite an achievement in this wired age.

suzanne levy is a journalist and TV producer from Cherry Hill, N.J., who is constantly on the lookout for ways to sustain her soul.

Life, Unplugged

Ancient wisdom for modern times

by suzanne levy

3 0 g r I d p H I l ly.Co m J U Ly 2 0 12 i L LUST R AT i O N By K i RST E N H A R P E R

J U Ly 2 0 12 g r I d p H I l ly.Co m 3 1

$15Copabanana4000 Spruce St, 215-382-1330

Dahlak restaurant 4708 Baltimore Ave, 215-726-6464

Desi Village4527 Baltimore Ave, 215-382-6000

Dock Street Brewery701 S 50th St, 215-726-2337

Elena’s Soul4912 Baltimore Ave, 215-724-3043

Manakeesh Café Bakery4420 Walnut St, 215-921-2135

New Deck Tavern3408 Sansom St, 215-386-4600

New Delhi Indian Restaurant4004 Chestnut St, 215-386-1941

Pizza Rustica3602 Chestnut St, 215-895-3490

Pattaya Thai Cuisine4006 Chestnut St, 215-387-8533

Sangkee Noodle House3549 Chestnut St, 215-387-8808

SlaintE Pub3000 Market St, 215-222-7400

Thai singha3939 Chestnut St, 215-382-8001

Tria Wine Room3131 Walnut St, 215-222-2422

Vientiane Café4728 Baltimore Ave, 215-726-1095

Vietnam Café814 S 47th St, 215-729-0260

3 2 g r I d p H I l ly.Co m J U Ly 2 0 12

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