inside Welcome to the smart grid | Heirlooms v. Hybrids | Garter snake attack!

FOODthe

So you want to be a farmer?

Ice cream and cider and pie (oh my!)

Grow your own cocktail

garden

tHe 2011-12 FaIr Food/GrId

Local Food Guide

SuStaInable PHIladelPHIa

t a k e o n e !

june 2011 / issue 27 GrIdPHIlly.com

Greener PartnersConnecting communities through food, farms and education

Market: 610.584.8202 • Office: 484.318.8691 • greenerpartners.org

CSA Membership at Hillside FarmJoin now for the 2011 season!

The Longview Center for AgricultureMarket Grand Opening June 4th, 9 -5pmFormerly Willow Creek Orchards, Greener Partners announces the re-opening of the Community Market. We carry a full range of products that:•are local and humanely raised•support independent small farms and land stewardship•show a commitment to community.

Join us for certified organic Pick Your Own strawberries, vegetables, flowers, and herbs this spring! Check our website for adult workshops, events, kids activities, and more.

The Longview Community Market is located at 3215 Stump Hall Road in Collegeville, PA.Bring this ad to the market for 10% off your purchase through June 30.x

Membership at Hillside Farm includes weekly You Pick opportunities, dis-counts on family and adult programming, and summer camps. Visit our website for more information.

Hillside Farm is located on Elwyn’s campus at 111 Elwyn Rd, Media, PA.

Growing Greener Summer CampsFarm-based day camps at Hillside FarmOne-week sessions from June 27–July 22 for ages 4-9.Our camps give kids a chance to dig in and experience the “farm-to-table” cycle every day. Registration is now open for sessions including Junior Chefs, Nature Detectives, Gourmet Gardeners, and What’s Growing On?

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cover photo by michaeL persico

10 agriculture | Farm Profile: Snipes Farm & Education Center; Marathon Farm plants it in Brewerytown

12 community | Growing Greener’s funding woes; Ridaroo makes carpool connections; Sunday Suppers bring local, balanced meals home; SERVE Philadelphia is a volunteer matchmaker

14 Green living | Recycling Challenge: Cell phone chargers

15 energy | Samantha Wittchen demystifies the smart grid

16 Food | On Tap: Frecon’s Hard Cider; Madame Fromage picnics with Doe Run’s bright and delicate Hummingbird

24 urban naturalist The feisty, bitey garter snake

25 Shoots & ladders Torn between heirlooms and hybrids

26 events | Workshops, retreats, homebrew festivals and outdoor exploration

30 dispatch The World is Flat: Cardboard symbolizes consumerism

gridphilly.com june 2011 / issue 27

22 So you want to be a Farmer? Insight from self-made farmers and PASA on what you need to know to grow PluS: Hey, Greenhorn! Workshare, farm internship and WWOOF-ing opportunities

FOODissue

the

19 curd is the Word Make farmers cheese in your own kitchen

18 cold comfort Beat the heat with Janina Larenas’ cold-brewed coffee

19 We all Scream Little Baby’s exotic ice cream via trike

17 Pie, oh my Marisa McClellan makes strawberry-rhubarb, blueberry and peach pies… easy

20 the modern cocktail Garden 18 plants to grow and drink this summer

LocaL Food guide Philadelphia

2011-12

GRID and Fair Food team-up again to bring you the definitive guide to the region’s best spots to enjoy the local bounty.

6 GrIdPHIlly.com june 2011

LocaL Food guide

june 2011 GrIdPHIlly.com 7

publisherAlex Mulcahy

215.625.9850 ext. 102 alex@gridphilly.com

editor-in-chiefBrian Howard

brian.howard@gridphilly.com

interim managing editorFelicia D’Ambrosio

associate editorAriela Rose

art directorJamie Leary

jamie@gridphilly.com

designerMelissa McFeeters

distributionMark Syvertson

215.625.9850 ext. 107 mark.syvertson@gridphilly.com

copy editorAndrew Bonazelli

production artistLucas Hardison

writersBernard Brown

Felicia D’Ambrosio Tenaya Darlington

Adam Erace Dana Henry

Tom Judd Janina A. Larenas Marisa McClellan

Ariela Rose Char Vandermeer

Samantha Wittchen

internsMy Le Bui

Caitlin Honan Ashley Huber

photographersJen Britton

Benjamin Long Dan Murphy

Michael Persico Maria Pouchnikova

Gene Smirnov Albert Yee

illustratorMelissa McFeeters

ad salesAlex Mulcahy

215.625.9850 ext. 102 alex@gridphilly.com

published byRed Flag Media

1032 Arch Street, 3rd Floor Philadelphia, PA 19107

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

A Farewell to Pork... and Beef… and Chicken…

That was the last time, about one month to the day, that animal flesh has passed my lips. I had been toying with the idea of going meatless, without knowing exactly why, for a while now. In fact, I’d been planning to announce my intentions to do so in this very space, my editor’s notes for GRID’s annual food issue. Food, after all, is one of the most hotly contested components of the sus-tainability question, and meat the most polemi-cal sub-component therein. But it was that per-fect storm of laziness, carnivorous gluttony and “what on earth was I thinking?” slovenliness that demanded immediate action.

I’d read how Mark Bittman dropped a lot of weight going “vegan before dinner.” And I’m keenly aware of how much more resource-inten-sive raising animal protein is than the vegetable variety. However, there was a very obvious dis-connect between what I knew and believed, and how I was behaving. All of my acquired knowl-edge about what was healthy and responsible was being overridden in these moments of choice, mo-ments between making a PBJ or pouring a bowl of cereal, and ordering, say, a pizza, or General Tso’s, or a nasty pork sandwich. So my girlfriend and I decided we’d give up meat. Or try. At least until her mid-summer birthday.

At this point, we’re about a month in, and the results have been interesting. She and I both went through a period early on where we felt a little spacey and lightheaded, but also reported that, in general, we never felt bloated after eating. And we at least felt lighter. We’ve also discovered that eat-ing vegetarian is no guarantee that you’re eating more healthfully—there are as many stupid veggie choices (Cheez Whiz-slathered bar nachos, over-fried french fries, spring rolls) as there are stupid meat choices. Though the effect on our overall quality of life is still to be determined, I think the biggest upshot at this point is that we’re both actu-

ally thinking about what we eat. Whether we’ll be veggie4life or

veggie for two months remains to be seen, but I know that we, like most Americans, could stand to reduce the amount of meat in our diets—for reasons of health, sustainability and general humaneness. As GRID’s Urban Naturalist, Bernard Brown (visit his food policy site, pbjcam-paign.org), told me over salad and spinach last week, “It’s not a con-test.” Not eating meat doesn’t have to be approached as if you’re trying to break Lou Gehrig’s consecutive games-played streak. I don’t know that I’m necessarily ready to forever forego prosciutto, for instance, or my

mother’s meatballs. But a fundamental change in the my relationship with food is long overdue. And this experiment has got me asking ques-tions (Is this healthy? Is this necessary? Is this responsible?) that I, and probably a lot of you, hadn’t been.

I’ll be updating my progress on GRID’s blog, The Griddle (gridphilly.org). I’m anxious for en-couragement, recipe and cookbook suggestions, and to hear your thoughts on the matter.

T he last time was a pork sandwich, with greens, from the local pizza shop. The sandwich arrived soggy with grease; the pork, a glum gray; the broccoli rabe limp and lifeless. It was, for all intents, a waste

of my 10 bucks. That was a Friday. April 8. I’d come home from work feeling tired, hungry and very out of shape. My girlfriend was having drinks with some friends, so I collapsed on the couch, flipped on Netflix, picked up the phone … and ordered the sandwich.

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Race to the Harvest by ariela rose

The farming collaboration be-tween Marathon Grill and Emerald Street Urban Farm’s Patrick Dunn

[Dec. 2010 Grid, Agriculture p.18] has come to fruition in Brewerytown. In March, Mara-thon Farm hosted five workdays that attract-ed more than 60 volunteers, who transformed a vacant lot into a promising agricultural haven. On March 21, Mayor Michael Nutter himself hosted a press conference and helped to plant some of the first seeds at the farm’s grand opening.

Located at 27th and Master Streets, the 40,000-square foot growing space is cur-rently home to 31 raised beds, a small green-house and two hives housing some 20,000 bees. The role of farm manager has been re-cently passed on to Adam Hill, a veteran of Aston’s Red Hill Farm and a former appren-tice at Weavers Way, while founder Dunn gains valuable experience as a farm intern in California.

Hill is confident in his new role, his ex-citement obvious as he discusses the farm’s planned community garden and collabora-tion with the Greater Brewerytown CDC. Since the area lacks a grocery store, Mara-thon Farm’s planned affordable farmstand will fill a void by offering local residents half the raised beds’ bounty. The other half will add fresh, local flair to Marathon Grill’s rotat-ing crop of specials.

Although radishes, beets, carrots, spinach, lettuce, broccoli and more are already sprout-ing, the farm still has much work to do. An-other community work day will be held on May 22, and a number of “Farmecues” this summer will invite local residents to grill, relax and learn more about this promising urban farming venture.

For more information on the farm and how you can get involved, visit marathonfarm.com

farm profile by ariela rose

Tucked between routes 1 and 13, Morrisville’s 25-acre Snipes Farm & Education Center is rich in history. The land has been in the Snipes family since 1848, when it got its horticultural start as a

nursery; trees grown here were uprooted and taken by horse-drawn cart to Chestnut Hill, the Main Line and Fairmount Park. There was also the 5,000-square-foot Snipes Garden Center, which supplied area residents with growing essentials for 50 years before big-box stores forced Susan Snipes-Wells and her brother Jonathan Snipes to close the center in 2004. From there the siblings, who took over ownership duties from their father, decided to transform the farm from a horticulture center and small “U-Pick” orchard to a more agriculturally focused education center and CSA, allowing them to teach local residents the importance of sustainable growing methods.

In order to fulfill their educational goals, the Snipes offered use of the farm’s land for the es-tablishment of a nonprofit education center. The center offers farm tours and summer camps that give local school children a chance to connect with a pre-suburban way of life. Students make recipes using freshly grown produce, pluck ap-ples straight from the farm’s orchard, and engage in planting and harvesting work.

“Children are not out in the soil anymore,” laments Snipes-Wells. “They just don’t get their hands in the dirt and there’s something spiritual for human beings about having your hands in the soil. We need this stuff.”

Fall harvest weekends, complete with hay-rides, romps through a 6-acre Corn Maze and pumpkin picking are also offered to eager visi-tors. And for those looking to gain significant growing skills, the farm offers work study and volunteer opportunities.

Snipes Farm & Education Center

Perhaps one of Snipes-Wells’ most ful-filling additions to her family’s farm is the rapidly expanding CSA program, started in 2007. Her commitment to growing without the use of pesticides, herbicides or geneti-cally modified organisms (GMOs) is shared with a passion that keeps members com-ing back for more. The program more than doubled from 15 to 40 members in its second year, and offers full and half produce shares, plus “U-Pick” blackberries, apples and sea-sonal vegetables.

“We know we’re in an ideal location for this because civilization is everywhere around us,” says Snipes-Wells. “It’s really easy to get to us. It’s this bizarre little oasis right off the highway.”

For more, visit snipesfarm.org

10 gridphilly.com june 2011 marathon farm photo by maria pouchnikova

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june 2011 gridphilly.com 11

Growing Grayer?a crucial state environmental fund is in danger of withering away by dana henry

“It’s like the perfect storm,” warns Andrew Heath, executive director of the Renew Growing Greener Coalition [RGGC], a campaign urging state politicians to replenish the environmental fund. “It’s the worst timing with what’s happen-ing in the economy and what’s happening with the Marcellus Shale drilling. There’s a huge industry ready to move into Pennsylvania that has the potential to cause a lot of environmental damage. This is the time when the most success-ful environmental program is going to run out of money?”

Part of the problem, according to Heath, is a misappropriation of Growing Greener’s resourc-es. The program, which began in 1999 as a $645 million grant under Gov. Tom Ridge, has two funding sources. Growing Greener I comes from the Environmental Stewardship Fund, revenue created when Gov. Mark S. Schweiker raised landfill dumping fees in 2002. Growing Greener II is a $625 million state-issued bond, passed un-der a referendum by Ed Rendell in 2005. At this point, the bond money from Growing Greener

II has dried up and Growing Greener I is being used to pay back the debts. Heath and the RGGC believe the bond debts should be paid using the general fund—aka tax dollars—instead. This will free up funds from Growing Greener I.

Ultimately, Heath and the RGGC would like to raise Growing Greener funding to $200 mil-lion, but acknowledge it won’t happen over-night. The second and more complex piece for increased funding involves Marcellus Shale drill-ing. The state legislative branch may propose a severance tax or an impact fee for fracking (the process through which natural gas is extracted from the shale formation beneath much of Penn-sylvania) and RGGC wants to make sure that any potential revenue goes back into environmental conservation. It also wants a piece of the royalty fees charged for state leased land, once the gas industry cracks the Shale. That revenue, Heath estimates, could be in the hundreds of millions of dollars within five years.

In defense of environmental defense, RGGC has organized environmental groups across the

state. Historically, Growing Greener has sup-plied kickstart funds to projects including tree planting, land trusts, parks and trails, farmland conservation, watersheds and flood water man-agement. If these funds evaporate, many projects might not even get far enough to apply for federal and private grants, making the ripple effect po-tentially disastrous.

“If Pennsylvania loses this money, it’s not like just a grant program disappears,” Heath explains. “We’re literally leaving hundreds of millions of [private and public] dollars on the table that organizations and communities can tap into.”

The coalition continues to urge state policy makers to consider environmental conservation, and has approached county governments to pass resolutions in support of Growing Greener. In April, Philadelphia County became the first to sign one. Heath urges those who’d like to get be-hind RGGC to sign an online petition available on its website.

Timing is critical. “I fear that if we don’t re-new Growing Greener, we’ll not only see the environmental work stop—we’ll reverse the progress we’ve made,” Heath says. “We need to decide to move forward and continue to clean up the devastation the state has endured over the past decades with the coal industry, the timber industry and the oil industry.”

For more, and to sign the RGGC petition, visit renewgrowinggreener.org.

The brainchild of Drexel grads aksel Gungor and andy Guy, ridaroo is an online applica-tion that solves one simple problem: carpool coordination. after spotting an on-campus

“ride board” where students and faculty would tack post-it notes offering and requesting trans-portation, Gungor had the idea to streamline the process—eliminating the time needed for the board’s one-woman staff to call and coordinate rides, and increasing the comfort level of the carpool-curious. the site launched in September 2010, and since then has racked up a system of 400 student users from Drexel’s co-op program. to sign up, students visit drexel.ridaroo.com, choose a password and create a brief profile that includes a photo, aca-

demic year and major, plus fun stuff like favorite morning music. the site is also integrated with facebook, so users can see if they have mutual friends before hitting the road. once users cre-ate their profiles, an interactive map on their page will display other users who live nearby.

on april 18, the program was made available to all Drexel students, and this summer ridaroo

will do a soft launch, offering the service to all philadelphia-area college students. if all goes well, the city’s college community could be in a carpool craze come fall.—Ariela Rose

More at ridaroo.com

Think of Growing Greener as the massive invisible partner to Pennsylvania’s environmental movement. Hardly anyone has heard of it, and yet the state granting program supports countless local organi-

zations—including the Pennsylvania Horticultural Society, Penn Future and The Pennsylvania Environmental Council—with thousands of conservation, recreation and educational projects. Now, as the natural gas industry takes hold, making up to 70 percent of state lands potentially vulnerable to fracking, Growing Greener is running dry. The program’s annual investments of $150 million have been whittled away to just $27.4 million for next year.

GeTTinG Theredrexel’s ridaroo makes

carpool connections

12 gridphilly.com june 2011

community

All ToGeTher nowSunday Suppers seeks to revive the lost practice of the family dinner

it can be tempting to reduce the issue of hunger to a statistics game. for example, the 1st congressional District (which includes kensington, as well as parts of north and South philadelphia and chester) is the fourth hungriest in the nation, and in 2010, some 31.2 percent of residents reported difficulty feeding themselves or their families. that’s down from 36 percent in 2009, but still much higher than the national average of 18 percent.

but it can be easy to forget that those num-bers represent people. and lots of those people have kids. When Linda Samost, a former chef and longtime program developer for the city, learned about the growing numbers of hungry children, she didn’t just consider food access; she worried about the lost art of mealtime. her Sunday Suppers program uses weekly family meals to provide the norris Square community with education and access to local, well-bal-anced cuisine.

Sunday Suppers (set to launch may 15) re-ceives fiscal sponsorship as part of the Share program. they will need volunteers and sup-porters to get off the ground.

“for me, what seemed to be missing was the family component,” Samost explains. “there’s a lot of work being done around food access. there’s a lot of great ideas about putting fresh produce in low-income neighborhoods. the schools are doing amazing things, as well, but then the kid comes home and there’s no food or there’s processed food or it’s, ‘hey, here’s a dollar. Go to the corner store.’ [Sunday Sup-pers] is an opportunity to really focus on the family and bring families back to the dinner table.” —Dana Henry

To learn more, donate or volunteer, visit sundaysuppersphilly.org

Serve philadelphiain September 2010 the city launched Serve philadelphia, an online database that allows users to enter their age, in-terests and skill sets to find volunteer opportunities that are personally fulfilling and beneficial to the community. the site is part of mayor michael nutter’s Serve philadelphia act and his role with the cit-ies of Service coalition, a bipartisan orga-nization of mayors who have all signed a “Declaration of Service.” —Ariela Rose

servephiladelphia.com or volunteer.phila.gov

Fore! The Planet is

a highly interactive

and playful exhibit

that pairs important

environmental

issues with the fun

of miniature golf!

Visit the academy tOday! Visit ansp.org or call 215-299-1000 for more information.

1900 Benjamin Franklin Parkway, Philadelphia

june 2011 gridphilly.com 13

fAct Globally, 51,000 to 82,000 tons of cell phone charger

waste is generated per year.

problemOne hundred million cell phones become obsolete each year and, in most cases,

so do their chargers. The European Commis-sion has recently solved this problem for residents of the European Union by persuad-ing 10 major cell phone manufacturers to sign an agreement that takes effect this year to make a universal charger for all phones. Un-fortunately for those of us living on this side of the Atlantic, without governmental pres-sure to change, cell phone manufacturers are in no rush to provide the same waste-reduc-ing technology to the American market. In-dustry experts believe that the U.S. will ulti-mately follow Europe’s lead, but they’re not saying when. In the meantime, that adds up to tens of thousands of cell phone chargers, comprised of various recyclable metals and plastic, headed to the landfill.

solutionIn the last few years, it seems as if cell phone recy-cling kiosks have sprung

up at retail outlets everywhere. The problem is that many of those kiosks accept only the cell phone and not the charger. While the same is true for some wireless carriers’ recy-cling programs, AT&T and T-Mobile (which are in the process of merging) and Sprint ac-cept chargers, regardless of the manufac-turer or carrier. Simply take your charger to an AT&T, T-Mobile or Sprint retail store, and they’ll take it off your hands. Can’t make it to a store? AT&T and T-Mobile also offer pre-paid mailing. Visit either company’s website to download a shipping label and send off the half-dozen obsolete chargers you’ve been hoarding in your desk drawer.

cell phone chargers

by samantha wittchen

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Dirty laundry.Clean conscience.Join Philadelphia’s fi rst sustainable, ultra-convenient, bike-driven laundry service

Sign up at www.WashCycleLaundry.com

We pick up dirty laundry on bikes.Then we wash it using green, local Sun and Earth detergents and high-effi ciency machines that sip water and save energy. You’ll get your clothes back, folded, in 24 hours.

Wash Cycle Laundry works for businesses, too. We’ll wash your linens, or you can rent ours. Visit WashCycleLaundry.com/business for more details.

Schedule your fi rst pick-up at WashCycleLaundry.com and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week.

14 gridphilly.com june 2011

green living

cell phone chargers

energy

it’s thinking

Over the past several years, smart grid technology has been held up as a way to achieve energy independence, combat global warming and improve grid reliability. Who could be against that? But for most

consumers, the smart grid is a nebulous, monolithic technological advance-ment that has little relevance to their everyday lives. It’s hard for consumers to see how they’ll be able to take advantage of this intelligent network because large utility companies that currently control the electric grid dictate how and when consumers will begin to interact with it. This month, we demystify it.

As per smartgrid.gov, the smart grid is “an automated electric power system that monitors and controls grid activities, ensuring the two-way flow of electricity and information between power plants and consumers.” In other words, the smart grid enables you to “talk back” to the electric company and tell it about your usage habits. This allows the electric company to op-timize how and when it generates electricity so that it’s more efficient, more stable, and ideally, cheaper. The smart grid is enabled by informa-tion technologies that measure billions of data points from consumers and other system de-vices that monitor daily how the system runs.

As a single consum-er, you can’t “install” a smart grid. But you can help pave the way by taking advantage of “smart meters” that re-place traditional electric meters. Unfortunately, you can’t pick up a smart meter at Home Depot. You have to wait until your utility compa-ny provides one to you, but it’s well worth ask-ing about having one in-stalled. Smart meters allow you to monitor your energy consumption in real time, as opposed to sitting back and waiting for a bill. Google has developed a dashboard tool called PowerMeter (google.com/powermeter) that integrates with smart meters so you can monitor your home’s energy consumption online. Several manufac-turers will start offering dashboards that can be mounted on the wall in your home. Companies such as GE are developing smart appliances that tie into smart meters to help consumers shift their electrical consumption—such as running a clothes dryer—to off-peak periods.

Smart meters communicate back to power plants and help them optimize their systems, eliminating the guesswork inherent in predict-ing the amount of electricity that will be needed at any given time of day. In some cases, it could mean the difference between bringing older, less efficient plants online to accommodate peak demand and leaving them shut down. That’s a huge win for the environment.

Once electric companies start offering incen-tives—like preferential pricing—for using ener-gy at off-peak periods, smart grid technologies

will save you money. It looks like PECO is headed in that incen-tive-based direction. The company expects to roll out smart meter-ing technology in early 2012, and thanks to a $200 million stimulus grant from the federal government, they’ll be expanding the number of meters initially in-stalled from 100,000 to 600,000.

This is all good news for Philadelphians. While the technology may not be available for

another year, there’s no time like the present to start bugging PECO (800-494-4000) about whether your home can be one of the 600,000 that’s plugged into the smart grid.

For more about PECO’s smart meter pilot program, visit peco.com/aboutpeco/smartmeterssmartfuture.

Samantha Wittchen is partner and co-founder of iSpring (ispringassociates), a sustainability consulting firm serving companies and organizations in the Delaware and Lehigh valleys.

are you ready to become one with the smart grid? by samantha wittchen

Join us for our FREE* Worm Composting Class on Saturday, May 21, at our 934 South Street Big Green Earth Store location.

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iLLuStration by meLiSSa mcfeeterS june 2011 gridphilly.com 15

on tap

Frecon’s Hard Cider

cheeSe of the month

Hummingbird When kristian holbrook named his mixed-milk robiola “hum-mingbird,” he couldn’t have chosen a more perfect image. Like its namesake bird, this soft cheese is bright and delicate, with a nectar-like flavor profile that calls to mind vanilla and citrus. at one week, humming-bird has the consistency of airy cheesecake; at three, the center liquefies and gains pungency.

“it’s got personality, but it’s not overbearing,” says holbrook, who heads up the cheesemak-ing facility at Doe run farm, the estate of urban outfitters’ founding father, richard hayne. holbrook, who joined the ven-ture in august 2009, knew he wanted to make robiola when he saw chester county’s rolling pasturelands and considered the farm’s coastal proximity. “it’s a similar terrain to Lombardy,” he says. “plus, i am a big fan of handmade robiola. you don’t see many of them in the States.”

holbrook recommends pair-ing hummingbird with dry cider, although prosecco and berries work well, too. Drop this papoose into your picnic basket and trot off to the mann center. this is a cheese that should be eaten in the grass, amid crickets and violins. but hurry—hummingbird is seasonal, and it’s already fly-ing off shelves.

hummingbird is available at the fair food farmstand, Di bruno bros. and Green aisle Grocery. —Tenaya Darlington, madamefromage.blogspot.com

Doe Run Farm, 324 Hicks Road, Coatesville, 610-383-4593.

food

Dry, aromatic and alcoholic, cyser (pro-nounced sizer) is a type of mead made by fermenting honey in apple cider. Accord-

ing to Hank Frecon, humans have been keen on the stuff since ancient Babylon. His family’s orchards in Boyertown provide the raw material for Frecon’s Hard Cider, an all-local line of fruity ferments made for Kutztown’s Blair Vineyards and sold at Frecon Farms.

The sparkling, bottle-conditioned lineup features a take on cyser—the tart, golden Crabby Granny (Granny Smiths, crabapples and wildflower honey)—and two New England-style hard ciders, Early Man and Hogshead.

“Both New England-style ciders have brown sugar and golden raisins added to the fermentation,” says Frecon, who feels their fruity dryness compares nicely to light Belgian beers.

Made from early-crop Gravenstein and McIntosh

apples, Early Man is designed as an “ideal hot-weath-er drinking brew,” as well as a clean pairing with sharp cheeses and poultry. Named for the traditional 63-gallon barrel, Hogshead’s heartier structure is achieved by pressing full-blush Stayman-Winesap and other late-season apples, then maturing the juice on French and American oak. Frecon sug-gests matching it with barbecue.

For their second annual roll-out in early June, Frecon and fellow cider-maker Jamie Bock have quadrupled last year’s production to about 5,600 bottles total, all hand-capped. Look for 22-ounce bombers of all three va-rieties for around $10 each at Frecon Farms (501 S. Reading Ave., Boyertown), farmers markets (freconfarms.com) and Sly Fox Bre-whouse (520 Kimberton Road, Phoenixville), where they’ll host a cider night Fri., June 17. —Felicia D’Ambrosio

16 gridphilly.com june 2011 ciDer photo by LucaS harDiSon

www.fairfoodphilly.org | 2011–12 LOCAL FOOD GUIDE | 1

LocaL Food guide Philadelphia 2011-12 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 Philadelphia

2011-12

FARMERS MARKETS • CSA FARMS • RESTAURANTS • RETAILERS • INSTITUTIONS

2 | 2011–12 LOCAL FOOD GUIDE | www.fairfoodphilly.org

LocaL Food guide Philadelphia 2011-12LocaL Food guide Philadelphia 2011-12

Fair Food is 10 years old (wow!) this year. We started by connecting a few forward-thinking chefs with a handful of enterprising farmers. At the time, it felt so ground-break-ing—like we were reinventing, or maybe rediscovering, the food system. Now we expect to find locally grown produce, meats, dairy and cheeses in the places where we shop and eat, whether it’s high-end restaurants, cafés or neighbor-hood retail shops.

This change didn’t happen by accident. Nor did it happen because one person or group set out to make a difference. Food system reform has been a steady groundswell for the past quarter-century, with things really ramping up over the past 15 years. What I’m loving right now is that every-one’s getting into the game—you see nonprofits opening businesses, businesses forming co-ops, and farms starting nonprofits. Community development organizations that traditionally work on affordable housing are focusing on food issues. At the same time, the food and agriculture groups are addressing issues of food access and commu-nity engagement.

In our corner of the world, we’ve been hard at work keep-ing pace with the demand for local food. Six years ago we set up a folding table in the center court of Reading Terminal Market with the goal of educating a diverse consumer public about local agriculture. We set out a modest array of beauti-ful produce and labeled it with the name of the farm that grew it. A small chest freezer was packed with humanely and pasture-raised meats, something that was really hard to find at that time. Little did we know that we were piloting a retail location, but the consumers in Reading Terminal were hungry for local food! Week after week, they returned, begging us to expand our offerings and our hours.

staff picks Throughout this guide, you’ll find Fair Food employees answering the question: “What do you love about Philadelphia as a local food mecca?” All staff portraits taken by Albert Yee.

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

the LocaL food Guide was produced by GRID magazine, published by Red Flag Media, 1032 Arch St., Third Floor, Philadelphia, PA 19107

List inGs insid e

04 Urban and Suburban Farmstands

04 Buying Clubs04 Grocers, Retail

Markets and Co-ops08 Cafés and Coffee

Shops08 Restaurants14 Specialty Stores14 Caterers and Food

Service Providers16 Food Artisans 18 Personal Chefs18 Institutions 19 Fair Food Advocates20 Community Support-

ed Agriculture (CSA)23 Farmers Markets

Alex Mulcahy, Publisheralex@gridphilly.com

Brian Howard, Editor in Chiefbrian.howard@gridphilly.com

Felicia D’Ambrosio, Interim Managing Editorfelicia@gridphilly.com

Ariela Rose, Associate Editorariela@gridphilly.com

Jamie Leary, Art Directorjamie@gridphilly.com

Melissa McFeeters, Designermelissa@gridphilly.com

Lucas Hardison, Production Artistlucas@gridphilly.com

The Local Food Guide was produced by Grid Magazine, published by Red Flag Media, 1032 Arch Street, 3rd Floor, Philadelphia 19107.

From the director

And expand we did. In 2006 we abandoned the folding table for a stall on the Arch Street side of Reading Terminal. Having a permanent location was the beginning of turning our tape-and-bubblegum operation into a social enterprise business. We realized, too, that sourcing food from 90 fam-ily farmers/producers and telling their stories to our cus-tomers fits in with our mission to educate.

In 2009 The Fair Food Farmstand moved again—this time to an even larger space on the 12th Street side of Read-ing Terminal Market. Our prominent location has enabled us to reach an even broader audience, and we’re also now deliberately reaching out to SNAP (Supplemental Nutri-tion Assistance Program) shoppers through our Double Dollars program.

Through the years, Fair Food has attracted a wonderful staff of people who are passionate about food. This year we asked them, “What do you love about Philadelphia as a local food mecca?” As you leaf through the guide, you’ll see our smiling faces accompanied by statements of deep appreciation for neighborhood burger and beer joints, great eggs and the approachability of each person along the local food chain.

I couldn’t agree more. Look around Philadelphia and you will see businesses, non-profits and community groups working to build a sustainable local food system—one that supports family-scale farming, promotes biodiversity and provides access to healthy food for all Philadelphians. If you feel inspired to join the movement, then do it—there’s still plenty of room at the table.

— A N N kA R L e N

on the co v er

All products available seasonally at the Fair Food Farmstand in the Reading Terminal Market, 12th and Arch streets, Philadelphia.

Whole milk from Swiss Villa Dairy, Lykens, Pa.

Asparagus from Sheppard Farms, Cedarville, N.J.

Summer in the City Honey, 19143 varietal, Philadelphia

Maidenhead cheese from Cherry Grove Farm,

Lawrenceville, N.J.

Birchrun Blue from Birchrun Hills Farm,

Chester Springs, Pa.

Red and yellow onions from Landisdale Farm,

Jonestown, N.J.

Bay leaves from Overbrook Herb Farm, Lansdale, Pa.

Fiddlehead ferns, wild-harvested at Vollmeke Orchards, Coatesville, Pa.

Eggs from Meadow Run Farm, Lititz, Pa.

Cremini mushrooms from Mother Earth Mushrooms,

Kennett Square, Pa.

Pinto, turtle beans and spelt berries from Cayuga Pure Organics, Ithaca, N.Y.

Pink Beauty radishes from Lancaster Farm Fresh,

Leola, Pa.Red Russian kale

from Landisdale Farm, Jonestown, N.J.

Ramps, wild-harvested one hour north of Philadelphia

Rhubarb from Lancaster Farm Fresh, Leola, Pa.

PHOtOGRAPHED FOR gRId On APRIL 29, 2011

By MiCHAEl PERSiCo

Is the Idea of eatIng local maInstream yet? every day It seems more and more lIke It Is.

ann kar Len

LocaL Food guide Philadelphia 2011-12

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LocaL Food guide Philadelphia 2011-12

r e s t a u r a n t • b a r

o p e n s e v e n d a y s brunch . lunch . dinner

late night . catering private dining

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

gently sophisticated

PROGRAMS and SERVICESDouble DollarsFair Food FarmstandFarm to InstitutionFarm to SchoolFarmer and Buyer Consultation

OUR EVENTSBrewer’s PlateFarm Tour SeriesLocal Grower Local Buyer

OUR CONSUMER CAMPAIGNSBuy Fresh Buy LocalHeritage Breed Education Project

OUR PUBLICATIONSPhiladelphia Local Food GuideWholesale Guide to Local Farm Products

fairfoodphilly.org

Fair Food is dedicated to bringing healthy, local food to the marketplace and to promoting a humane, sustainable agriculture system for the Philadelphia region.

Shop year-round at the Fair Food Farmstand, located in the Reading Terminal Market, for a wide variety of produce, meats, poultry, dairy, cheeses, and eggs from over 90 local farms.

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

Fair Food Farmstand fairfoodphilly.org, farmstand@fairfoodphilly.orgReading Terminal Market, 12th and Arch streets, Philadelphia, 215-386-5211, x120 Mon. – 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 Southeast Pennsylvania and Southern New Jersey. They emphasize local and artisanal food from small-scale producers, such as humanely raised meats, organic and specialty fruits and vegetables, raw milk, artisanal cheeses and more.

Greensgrow Nursery and Marketgreensgrow.org, info@greensgrow.org2501 E. Cumberland St., Philadelphia, 215-427-2702; Tue. - Sat., 10 a.m. – 5 p.m.; Sun., 10 a.m. – 4 p.m.; Farmstand: Sat., 10 a.m – 3 p.m. Starting May 26, Thu., 2 – 7 p.m. and Sat., 10 a.m. – 3 p.m.At its unique urban farm, Greensgrow runs a 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 Crops Saul Agricultural High School, 7100 Henry Ave., Philadelphia Wed., 2 – 5 p.m.

Hope Gardens at Stenton Family Manor 1300 E. Tulpehocken St., Philadelphia Starting June 6, Mon.; 3 – 6p.m.

Kauffman’s lancaster County Produce Reading Terminal Market, 12th and Arch streets, Philadelphia, 215-592-1898Wed. – Sat., 8 a.m. – 5 p.m. Specializing in seasonal, farm-fresh Lancaster County produce, jams, jellies and crafts.

Mill Creek Urban Farm and Farmstand millcreekurbanfarm.org 49th and Brown streets, Philadelphia Late June – November: Sat., 11 a.m. – 2 p.m.

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

SEPTA Farmstand in Partnership with Walnut Hill Community Farmmdorman@septa.org, 1234 Market St. (lobby, east entrance), PhiladelphiaJune – August, every other Wed., 11 a.m. – 3 p.m.,

Walnut Hill Community Farm theenterprisecentercdc.org, bfenstermaker@theenterprisecentercdc.org 4610 Market St., PhiladelphiaJune – October, Tue. and Fri., 3 – 6 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 growers, in partnership with The enterprise Center CDC and Philly Rooted, grow and sell pro-duce in addition to operating a 10-share CSA for area residents.

Weavers Way Farmstand weaversway.coop559 Carpenter Lane, PhiladelphiaThu., 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.

lancaster Farm Fresh Co-op csa@lancasterfarmfresh.com717-656-3533Lancaster Farm Fresh Cooperative offers seasonal organic produce, grass-fed animal products and natural organic products through a year-round on-line buying club. It also features local flour, breads, gluten-free baked goods, canned goods, and much more. LFF supports small, ethical, natural and organic food companies throughout the region in supplying products that normally couldn’t be found in this area. The buying club is free for all to join, and an excellent way to get natural foods at a competitive price and support small family farms in Lancaster County. All ordering is done online and Lancaster Farm Fresh Cooperative makes weekly deliveries to neighborhood pickups in Philadelphia and surrounding areas.

Sweet Stem Farm Buying Club farmtocity.org, meadowrunfarm@hotmail.com717-733-4279 Sweet Stem Farm offers pastured, humanely raised, hormone and antibiotic-free beef, pork, lamb, chicken and turkey to its buying club mem-bers on a year-round basis. Applications and order-ing online at farmtocity.org. Orders are delivered monthly to host sites in West Chester, Mt. Airy, Wynnewood, Center City and West Philadelphia.

Mugshots Coffeehouse & Café mugshotscoffeehouse.com

Fairmount: 2100 Fairmount Ave., Philadelphia•Manayunk: 110 Cotton St., Philadelphia•Brewerytown: 2831 girard Ave., Philadelphia•

Mugshots is a fair trade café and local foodery, and its buying club allows customers to shop with the same farmers they do. every week, members choose from locally grown produce, dairy, meats and artisanal bread, as well as local favorites such as Philly Fresh Pickles and the café’s homemade hummus.

SHARE Food Program sharefoodprogram.org215-223-2220 For 24 years, the SHARe food program has pro-vided high-quality food packages to consumers in Philadelphia and surrounding areas at discounted rates. All consumers qualify for the SHARe pack-ages (worth $40 to $45), which typically cost $20 plus two hours of community service. SHARe now offers Farm Fresh packages featuring fresh, local produce and meats sourced from area farms.

Winter Harvest farmtocity.org, info@farmtocity.org215-733-9599 Winter 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 over 30 sites in Philadelphia and the surrounding area. Order online from a list of over 500 items, including winter greens, root crops, meat and poultry, eggs, bread, dairy, herbs and preserves.

Grocers, Retail Markets and Co-opsthese neighborhood markets keep customers well-fed throughout the year by stocking local, seasonal products from sustainable family farms.

Almanac Market almanacmarket.com900 N. Fourth St., Philadelphia, 215-625-6611Mon., Tue., Fri., Sat., 10 a.m. – 7 p.m.; Wed., Thu., 10 a.m. – 8 p.m.; Sun., 9 a.m. – sunsetAlmanac Market has been providing fresh, lo-cal and organic produce, meat and dairy to their neighbors in Northern Liberties for more than five years. Their expanded prepared foods section, cheese case and fresh bread (delivered daily) help bring the best of the region to your doorstep.

fair f ood staf f picks…phiLadeLphia is a LocaL food mecca because… ►As a vegetarian (and total pastry fiend), good eggs are essential to my life. I love how easy it is to find multi-colored, pastured, local eggs in various retail outlets, farmers markets and, of course, our Farmstand. —DEB BENTzEl, Farm-to-Institution Program Manager

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LocaL Food guide Philadelphia 2011-12

visitphilly.com/food

Recipe for a Sweet and Savory Philly Homegrown™ Weekend• Start with a visit to the Reading

Terminal Market and the Italian Market, two of Philly’s most famous markets, for your ingredients

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

• Shake things up at a few of our many wineries and breweries

• Sprinkle in stops at restaurants wowing diners’ taste buds with farm-fresh cuisine sourced from Amish Country to the Atlantic Ocean

• Season to taste while satisfying your sweet tooth with refreshing gelato, gourmet chocolates or locally produced canelés

Plan your Philly Homegrown visit from scratch at visitphilly.com/food. And be sure to friend us at facebook.com/phillyhomegrown and follow our Philly Homegrown guides at foodspotting.com/visitphilly

Photo by R. Kennedy for GPTMC

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Essene Market & Café essenemarket.com719 S. Fourth St., Philadelphia, 215-922-1146Mon. – Fri., 9 a.m. – 9 p.m.; Sat. & Sun., 9 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 Market foodforallmarket.com7127 germantown Ave., Phila.,267-297-7122Artisanal grocery featuring a full menu of allergy-sensitive locally and/or organically sourced pre-pared foods, soups, sandwiches, desserts, produce, cheeses and meats. Full line of gluten-free and al-lergy-friendly groceries, as well as a full sandwich menu all served on gluten-free breads. Our kitchen is gluten-free/nut-free/shellfish-free.

Green Aisle Grocery greenaislegrocery.com1618 E. Passyunk Ave., Philadelphia, 215-465-1411; Mon. – Thu., noon – 8 p.m.; Fri., noon – 9 p.m.; Sat., 11 a.m. – 9 p.m.; Sun., 11 a.m. – 5 p.m.Located on vibrant east Passyunk Avenue, Green Aisle is the grocery for life’s essentials—grass-fed milk, pastured eggs, heirloom produce, local bread—as well as the luxuries that make life worth living: Stumptown coffee, Q Tonic, Zahav hummus and more.

Harvest local Foods harvestlocalfoods.com303 Windermere Ave., Lansdowne, 484-461-7884Partnering with more than 60 local family farm-ers and food artisans, Harvest Local Foods offers the community a year-round, online local foods market with door-to-door delivery. Customers can shop from a weekly selection of locally sourced items including organic produce, pastured meats, organic dairy, dry goods, homemade entrees and fresh breads. Pickup for orders is also available at our micro-market in Lansdowne. No membership commitments or minimum order requirements.

Kimberton Whole Foods kimbertonwholefoods.comKimberton hours: Mon. – Fri., 8 a.m. – 8 p.m.; Sat., 9 a.m. – 6 p.m.; Sun., 10 a.m. – 6 p.m. douglassville hours: Mon. – Fri., 10 a.m. – 8 p.m.; Sat., 10 a.m. – 6 p.m.; Sun., 10 a.m. – 6 p.m. downingtown hours: Mon. – Fri., 9 a.m. – 8 p.m.; Sat., 9 a.m. – 6 p.m.; Sun., 10 a.m – 6 p.m. Ottsville hours: Mon. – Fri., 9 a.m. – 7 pm.; Sat., 9 a.m. – 6 p.m.; Sun., 10 a.m. – 6 p.m.A family-owned, independent whole food store with four locations in Pennsylvania: kimberton and Downingtown in Chester County, Ottsville in Bucks County, and Douglassville in Berks County. They offer a fine selection of organic and natural foods as well as gourmet specialities. Visit the Natural Cafe (kimberton location). They have a wide selection of herbs, homeopathy and supple-ments as well as sumptuous bath and beauty items. Check out their local body care items. One-stop shopping in a fun and friendly setting.

Mariposa Food Co-op mariposa.coop4726 Baltimore Ave., Philadelphia, 215-729-2121Mon. – Thu., 10 a.m. – 9 p.m.; Fri. – Sun., 10 a.m. – 8 p.m.West Philly’s Mariposa is a member-owned food co-op operating since 1971. They carry a variety of locally grown and produced goods, organic foods and specialty items. Mariposa is moving to a larger location this fall, just one block away. Find out more on their website, Facebook or Twitter.

Martindale’s Natural Market martindalesnutrition.com1172 Baltimore Pike, Springfield, 610-543-6811 Mon. – Fri., 8 a.m. – 9 p.m.; Sat., 9 a.m. – 9 p.m.; closed Sun.Founded locally in 1869, Martindale’s may be the oldest health food market in the country. It’s not surprising then that their motto is “Health, first!” Proud members of Fair Food, providing locally sourced fresh produce, cheese, raw milk, bread and meat.

Milk & Honey Market milkandhoneymarket.com4425 Baltimore Ave., Philadelphia, 215-387-6455daily, 8 a.m. – 8 p.m.wThis locavore corner store is open seven days a week. The shelves are stocked with beloved local-ly produced items from fresh raw ingredients and prepared foods to artisanal cheeses and sweet treats. Milk & Honey carries local dairy, produce and sustainably raised meats, alongside Italian Market specialties and Philly favorites.

Pumpkin Market pumpkinphilly.com1610 South St., Philadelphia, 215-545-3924Tue. – Sun., 7 a.m. – 9 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, coffee roasted in-house and more. The market also boasts a full coffee bar for your on-the-go caffeine fix.

Reading Terminal Market readingterminalmarket.org12th & Arch streets, Philadelphia, 215-922-231Mon. – 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 specialties and ethnic foods, plus the wid-est variety of eateries in the city under one roof.

Selene Whole Foods Co-opselenecoop.org305 W. State St., Media, 610-566-1137Mon. & Wed., noon – 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.

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-service food market open to everyone. The co-op is committed to the local community of growers and producers.

Weavers Way Co-op weaversway.coop

Mt. Airy: 559 Carpenter Lane, Philadelphia, •215-843-2350; daily, 9 a.m. – 8 p.m.Ogontz: 2129 72nd Ave., Philadelphia; •Mon.-Sat., 11 a.m. – 7 p.m.Chestnut Hill: 8422 germantown Ave., •Philadelphia; Mon.-Sat., 7 a.m. – 8 p.m.; Sun., 9 a.m. – 8 p.m.

A cooperative market located in Chestnut Hill, West Mt. Airy and West Oak Lane, with three working farms within the city that provide prod-uct and education on nutrition, urban farming and economic development through urban farm-ing. The markets are open to the public; members get specials and rebates, and working members receive 5 percent off all shopping. Notary, fax, du-plication, and check cashing services available.

Whole Foods Market wholefoodsmarket.com

929 South St., Philadelphia, 215-733-9788, •daily, 8 a.m. – 10 p.m.2001 Pennsylvania Ave., Philadelphia, 215-•557-0015, daily, 8 a.m. – 10 p.m.

Whole Foods Market is the nation’s leading retailer of natural and organic foods. The com-pany is committed to buying from high-quality local producers, particularly those who farm or-ganically and are dedicated to environmentally friendly, sustainable agriculture. Buying local helps the retailer stay connected to the natural cycle of the seasons, unique regional varieties and the people who grow our food. Whole Foods Market has eight locations in and around the Philadelphia area; visit the website to find the store nearest to you.

fair food staff picks…phiLadeLphia is a LocaL food mecca because… ►It seems like every neighborhood has at least one terrific bar where you can drink a (local!) craft beer and eat really creative food, all without feeling intimidated or breaking the bank. Local food and beer belong together! —JENNiE NoAKES, Farmstand Assistant Manager

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LocaL Food guide Philadelphia 2011-12

PHOtO By StEVE LEGAtO

Now eat Thisthe city is bursting with new restaurants dedicated to highlighting the bounty of our region’s hard-working producers. Here are six new spots that have our locavore hearts aflutter. By Ariela Rose

The Farmers’ Cabinet The rustic Farm-ers’ Cabinet (pictured) is the first downtown venture for husband-and-wife Matt and Colleen Swartz and partner Matt Scheller (formerly of east Falls’ Fork & Barrel). Hanging candles en-cased in mason jars illuminate oak barrel tables, a 60-seat communal table and menu offerings displayed on thin slats of reclaimed barn wood. Chef Peter Felton’s menu grabs ingredients from local spots including Birchrun Hills Farm for whole milk cheeses, Liberty Gardens for organic produce and Ponderosa Poultry for duck eggs. 1113 Walnut St., Mon.-Sun., 3 p.m. – 2 a.m., 215-923-1113, thefarmerscabinet.com

Talula’s Garden Talula’s Table owner Aimee Olexy has teamed up with former boss Stephen Starr to create a garden-to-table concept right on historic Washington Square. Talula’s Garden boasts an outdoor patio featuring local flowers and a pergola created from reclaimed wood. The menu is a mix of rustic dishes with elegant flair that high-light locally sourced ingredients. Local farms—in-cluding Four Story Hill, Birchrun Hills and Cherry Glen—are responsible for fresh ingredients like eggs, spring vegetables and grass-fed beef. Diners can also expect fresh herbs and baby beets plucked right from the restaurant’s outdoor garden. 210 W. Washington Square, Sun. – Thu., 5 – 10 p.m., Fri. and Sat., 5-11 p.m., Sunday brunch, 10:30 a.m. – 2:30 p.m., 215-592-7787, talulasgarden.com

The Farm & Fisherman Run by husband-and-wife Joshua and Colleen Lawler, this farm-to-table BYOB specializes in fresh ocean fare and in-novative plates that let locally sourced ingredients shine. The restaurant sources from local produc-ers including Farm 51 in West Philly and Medford, N.J.’s Jennings Farm. Try the pancetta-wrapped Jennings Farm egg with purple kale and civet

mushrooms for a preview of the egg collaboration the restaurant is planning with the farm. Jennings is currently raising chicks that, once grown, will lay eggs especially for F&F in a specially designed “egg-mobile.” 1120 Pine St., Tue.-Sat., 5 – 10 p.m., 267-687-1555, thefarmandfisherman.com

JAR Bar Fresh, local produce is important at this raw food restaurant, where diners nosh on fruits and vegetables in their simple, naked glory. Owners Joel Odhner and Jennifer Richmond will work with local vendors including Lancaster’s Paradise Farm to create Thai coconut ginger soup, sweet potato pasta, kale chips and a variety of fresh juices from Richmond’s Catalyst Cleanse line. Since raw food inherently requires no cooking, the restaurant has no stove, gas grill, fryer or exhaust fan, making the facility’s energy use especially low. 107 S. 12th St., catalystcleanse.com

Pure Fare Siblings kunal and kriti Sehgal created Pure Fare to link their shared love for nu-trition and innovative technology. Pure Fare’s “My Fare” system allows customers to create an online account that keeps track of what they eat and how much they exercise. The fast, casual spot serves simple, whole food dishes created by Chef Sarah Ginn using locally sourced and organic ingredients from Green Meadow Farms, Lancaster Farm Fresh and Baker Street Bread. Nutritional data and in-gredients for each dish are clearly listed on Pure Fare’s site, whether you choose to slurp down a cashew-banana smoothie or enjoy a wheatberry salad with beets, butternut squash and raw kale. 119 S. 21st St., Mon. – Fri., 7a.m.-7p.m., Sat., 8 a.m. – 4 p.m., 267-997-4524, purefare.com

opa Brother-sister team George and Vasiliki Tsiouris’ Midtown Village spot balances tradi-tional Greek fare and contemporary elegance. A

24-seat river rock bar and tables made from re-claimed oak add clean simplicity to the décor’s aquatic, Mediterranean vibe. Chef Andrew Brown creates artfully plated dishes that utilize local in-gredients from Green Meadow Farm in Lancaster County, plus seafood that adheres to the Monterey Bay Aquarium’s sustainability standards. Dishes are created using Tsiouris family recipes and in-clude Bifteki, a feta-stuffed local grass-fed burger, Spread Pikilia hummus, tzatziki, Tirokafteri (a spicy Feta dip), vegetables, olives and grilled pita. 1311 Sansom St., open Mon. – Sat. beginning at 5 p.m., 215-545-0170, opaphiladelphia.com

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Cafes and 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., Philadelphia, 267-239-2928

Elixr elixrcoffee.com207 S. 15th St., Philadelphia, 215-475-8221elixr Coffee is dedicated to sustainability and providing for a better world. Of all profits, elixr gives 30 percent to employees and 20 percent to the local and global community through charities and nonprofits. elixr is dedicated to excellence in every part of the coffee experience from sourcing to preparation to presentation.

Grindcore Housegrindcorehouse.com1515 S. Fourth St., Philadelphia, 215-839-3333

Healthy Bites To-Go healthybitestogo.com2521 Christian St., Philadelphia, 215-259-8646Locally sourced market and cafe with outdoor seating that is open for breakfast, lunch and din-ner. We are a specialty market with a fabulous cafe menu that includes gluten-free offerings, prepared foods, smoothies, and more. We also offer cater-ing, meal-delivery services, cooking classes, tast-ing events, made-to-order baby food and nutrition services.

High Point Café highpointcafe.us.com

602 Carpenter Lane, Philadelphia, •215-849-5153Allen Lane Train Station location & NEW •Sunday Market on SEPTA Chestnut Hill West line — Allen Lane Train Station 7210 Cresheim Road, Philadelphia, •215-248-1900

High Point Cafés are small neighborhood cafes serving the West Mt. Airy community. High Point serves only the highest quality handmade, season-al pastries and desserts created daily, along with made-to-order crepes and wonderful espresso. NeW this year: Join High Point on Sundays at the Allen Lane Train Station for the High Point Sunday Market, June through October. This new market will highlight the bounty of urban farmers, as well as the creativity of local craftspeople.

Mugshots Coffeehouse & Café mugshotscoffeehouse.com

Fairmount: 2100 Fairmount Ave., Philadelphia•Manayunk: 110 Cotton St., Philadelphia•Brewerytown: 2831 girard Ave., Philadelphia•

Mugshots is a fair-trade café and local foodery that strives to make a positive contribution to the com-munity by being mindful of the environment and its neighbors, both global and local, in all actions. They use only fair-trade, organic coffee, and support

organic agriculture and local farmers. They select suppliers based upon their business ethics and a shared commitment to the “triple bottom line,” a commitment to people, profit and the planet.

Nick’s Vegannicksvegan.com1507 N. 33rd St., Philadelphia, 215-235-1111

Picnic picniceats.com3131 Walnut St., Philadelphia, 215-222-1605Picnic offers catering as well as a wide variety of fresh breakfast items, soups, salads and made-to-order sandwiches.

The Rocket Cat Cafe 2001 Frankford Ave., Philadelphia, 215-739-4526 The delicious menu is constructed of food made primarily in-house from an abundance of local resources. Rocket Cat proudly supports local bak-ers, local vegan bakers, coffee roasters, and meat, produce and dairy farmers, with a strong emphasis on providing something for everyone, from vegan to gluten-free to meat lovers.

Ultimo Coffee ultimocoffee.com1900 S. 15th St., Philadelphia, 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 Cul-ture Coffee, in addition to pastries and bagels from Four Worlds Bakery, treats from Betty’s Speakeasy, house-made vegetarian sandwiches and other goodies.

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

Audrey Claire audreyclaire.com276 S. 20th St., 215-731-1222Audrey Claire, a Mediterranean BYOB, is one of the city’s favorites. Between the mezze, Israeli couscous, grilled fish specials (served head to tail), lamb and the 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. Through spring

to early autumn, the huge cafe windows are wide open and our outdoor tables line the street.

Amísamisphilly.com412 S. 13th St., Philadelphia, 215-732-2647

Bar Ferdinandbarferdinand.com1030 N. Second St., Philadelphia, 215-923-1313

Barbuzzo barbuzzo.com110 South 13th St., Philadelphia, 215-546-9300Barbuzzo is the Mediterranean farmhouse- inspired restaurant from chef Marcie Turney. The menu highlights housemade charcuterie, pasta and sausages, as well as wood-oven-roasted local veggies and Neapolitan-style pizzas. Look for the whole-animal dinners!

Barclay Primebarclayprime.com237 S. 18th St., Philadelphia, 215-732-7560

Bindi bindibyob.com105 S. 13th St., Philadelphia, 215-922-6061Bindi is the modern Indian BYOB from Chef Marcie Turney. The menu combines traditional techniques and flavors while highlighting locally grown products. Join us for our market inspired Thali Tuesdays!

Café Estelle cafeestelle.com444 N. Fourth St., Philadelphia, 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.

Chloechloebyob.com232 Arch St., Philadelphia, 215-627-2337

Cichetteria 19 cichetteria19.com267 S. 19th St., Philadelphia, 215-545-0441Through the rediscovery of forgotten Venetian recipes, C19 is bringing back traditional methods and time-tested culinary techniques. They invest time and knowledge sourcing the best ingredients, thereby distancing themselves from the mass-pro-duction to which society has grown accustomed.

fair food staff picks…phiLadeLphia is a LocaL food mecca because… ►I’ve been stung—I pick up local honey wherever I roam, to pair with local cheese and my backyard figs. We have awesome selections at the Farmstand, Bartram’s Garden makes some, and I recently spied a neighbor manning some hives. —CHRiSTiNA DoWD, Communication and Outreach director

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LocaL Food guide Philadelphia 2011-12

Highland Orchards Farm Market www.highlandorchardsfarmmarket.com

1431 Foulk Rd., Wilmington, DE 19803

Year-round CSA options, large/small shares, fruit shares, various pick up locations in Phila.

Year-round farmers market in Phila. & at farm

Heirloom varieties, organic growing practices

For more information:

highlandorchards@msn.com

302-478-4042

Like us on Facebook

Locally Made Goodies Since 1987

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Visit us in the Reading Terminal

Market Or Online At

pageneralstore.com

UNCOMMONLY GOODPORK, LAMB & BEEF

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MarketFarmers’It’s

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Find your farmers’ market at foodtrustmarkets.org.

The Food Trust operates more than 20 markets throughout Philadelphia.

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LocaL Food guide Philadelphia 2011-12LocaL Food guide Philadelphia 2011-12

C19 emphasizes the use of organic and sustainably raised food from local farms including vegetables, fruits, humanely raised meats and poultry, eggs, cheese and dairy.

CooK audreyclairecook.com253 S. 20th St., 215-735-COOK (2665)Opening in summer 2011 is COOk: a state-of-the-art, fully equipped, 16-seat kitchen and classroom where guests will discover, prepare and enjoy meals made for and by the city’s diverse culture of food lovers. Presented by Philadelphia maga-zine, COOk will offer approximately 20 classes per month, as well as a private events space. COOk will feature multi-course meals taught by well-known area chefs to classes on essential techniques, reci-pes, cuisines and much more. Our boutique retail space will sell cookbooks, food periodicals, unique food products and gadgets.

Dock Street Brewery & Restaurantdockstreetbeer.com701 S. 50th St., Philadelphia, 215-726-2337

Earth Bread & Brewery earthbreadbrewery.com7136 germantown Ave., Phila., 215-242-6666earth is located in the NW Philly neighborhood of Mt. Airy, offering delicious flatbread pizza baked in a wood-burning oven. Pair that with one of the four house-made beers on tap or one of the sev-en guest beers. Wine and house-made sodas are also available. kitchen opens at 5 p.m., Tuesday through Sunday.

The Farm and Fisherman thefarmandfisherman.com1120 Pine St., Philadelphia, 267-687-1555The Farm and Fisherman is a 30-seat white ta-blecloth BYOB featuring regional produce, meat and fish prepared by owner and executive chef

Joshua Lawler, a former chef de cuisine at the quintessential farm-to-table restaurant Blue Hill at Stone Barns. At The Farm and Fisherman, Chef Lawler serves what he calls “snapshots of the sea-sons here in the Delaware Valley,” incorporating interesting and unusual ingredients produced by area farmers.

Farmicia Food & Tonicsfarmiciarestaurant.com15 S. Third St., Philadelphia, 215-627-6274

Fish Restaurantfishphilly.com1708 Lombard St., Philadelphia, 215-545-9600

Fork Restaurant & Fork Etc. forkrestaurant.com306-308 Market St., Philadelphia, 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.

Fountain Restaurantfourseasons.comFour Seasons Hotel, 1 Logan Square, Philadelphia, 215-963-1500

Garces Trading Company garcestradingcompany.com1111 Locust St., Philadelphia, 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., Philadelphia, 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 served Wednesdays during the summer. Geechee Girl also offers a com-plete array of catering services.

Happy Roosterthehappyrooster.net118 S. 16th St., Philadelphia, 215-963-9311

Honey’s Sit ’n Eat honeys-restaurant.com800 N. Fourth St., Philadelphia, 215-925-1150Honey’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.

Jack’s Firehouse Restaurantjacksfirehouse.com2130 Fairmount Ave., Philadelphia, 215-232-9000

Fair Food members have a terrific opportunity to connect with Buy Fresh

Buy Local,® a nationwide network of community chapters all working together to celebrate the local food

movement. Design for Social Impact, the creative energy behind Buy Fresh Buy Local,® is collaborating with Fair

Food members to promote the story of fresh and local foods in our region, and those supporting a healthy local food system through their thoughtful and

responsible food purchasing practices.

visit designforsocialimpact.com & fairfoodphilly.org

JG Domestic jgdomestic.comCira Centre, 2929 Arch St., 215-222-2363 JG Domestic, Jose Garces’ artisanal restaurant and bar located in the Cira Centre, features the finest do-mestic products in one of Philadelphia’s most beau-tiful and welcoming settings. JG Domestic offers a seasonal, farm-fresh menu, along with a selection of domestic wines, beers and spirits.

Johnny Brenda’s johnnybrendas.com1201 Frankford Ave., Philadelphia, 215-739-9684Johnny Brenda’s is a neighborhood tavern featuring great beer and wholesome food. Their chalkboard menu boasts favorites such as smelt, duck confit salad and chicken pie, as well as seasonally avail-able fish, game and produce. Complementing these items is a draft-only beer selection highlighting over 20 locally brewed beers, plus two cask-conditioned brews on handpumps; wine and a full bar are also available.

Koo zee Dookoozeedoo.com614 N. Second St., Philadelphia, 215-923-8080

Kennett kennettrestaurant.com848 S. Second St, Philadelphia, 267-687-1426Featuring wood-fired pizza, sustainably and locally sourced food for vegetarians and omnivores, local craft beers, local musicians and living wages for a family-oriented staff. kennett is seeking certification through the Green Restaurant Association and look forward to being an active participant in the Queen Village community.

le Virtulevirtu.com1927 E. Passyunk Ave., Philadelphia, 215-271-5626

lacroix Restaurantlacroixrestaurant.comRittenhouse Hotel, 210 W. Rittenhouse Sq., Philadelphia, 215-790-2533

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

london Grill londongrill.com2301 Fairmount Ave., Philadelphia, 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.

M Restaurant at the Morris House Hotelmrestaurantatthemorrishousehotel.com231 S. Eighth St., Philadelphia, 215-625-6666

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LocaL Food guide Philadelphia 2011-12

Marathon Restaurants eatmarathon.com

16th and Sansom•10th and Walnut•19th and Spruce•Broad and Chestnut•19th and Market•40th and Walnut•

Marathon is a group of locally owned restaurants serv-ing casual comfort food with a commitment to sourcing produce and meats locally whenever possible. Rooted in a belief in strengthening local food systems, they have cultivated MarathonFarm, a community farm in Brewerytown that provides their restaurants and neighbors with fresh produce.

Mémémemerestaurant.com2201 Spruce St., Philadelphia, 215-735-4900

Meritagemeritagephiladelphia.com500 S. 20th St., Philadelphia, 215-985-1922

MidAtlantic Restaurant midatlanticrestaurant.com3711 Market St., Philadelphia, 215-386-3711Award-winning chef Daniel Stern’s MidAtlantic is a modern-yet-rustic neighborhood tap room in Uni-versity City focused on reinterpreting the roots of traditional foods of Philadelphia and the surrounding region. With its open kitchen, communal table and out-door fire pit it is the ideal gathering spot for residents and students alike. Locally sourced ingredients and frequent communal-style Farmer Feasts showcase MidAtlantic’s strong commitment to the community.

Monk’s Café monkscafe.com264 S. 16th St., Philadelphia, 215-545-7005A casual, affordable neighborhood bistro inspired by cozy Belgian brasseries, Monk’s Café uses local, organ-ic produce and meats whenever possible. The Philly mainstay also has an environmental ethos, recycling everything—including their fryer oil; a local farmer uses it to heat his greenhouse–and relying on wind power. Their legendary beer list features more than 200 options, perfect paired with their famous mussels. The full menu is served until 1 a.m. nightly.

Mugshots Coffeehouse & Café mugshotscoffeehouse.com

Fairmount: 2100 Fairmount Ave., Philadelphia•Manayunk: 110 Cotton St., Philadelphia•Brewerytown: 2831 girard Ave., Philadelphia•

See description on page 8.

Noble American Cookerynoblecookery.com2025 Sansom St., Philadelphia, 215-568-7000

Nectar tastenectar.com1901 Lancaster Ave., Berwyn, 610-725-6652Nectar’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 to grass-fed

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beef to free-range poultry to locally grown, hand-picked organic produce; Nectar is committed to selecting what is best for our patrons as well as our planet.

osteriaosteriaphilly.com640 N. Broad St., Philadelphia, 215-763-0920

oyster House oysterhousephilly.com1516 Sansom St., Philadelphia, 215-567-7683Specializing in updated classics served in a simple, modern setting, Oyster House is Philadelphia’s premier oyster bar and seafood restaurant.

Paradiso paradisophilly.com1627 E. Passyunk Ave., 215-271-2066Paradiso is a family-owned and -operated Ital-ian restaurant located on vibrant east Passyunk Avenue in South Philadelphia. Paradiso focuses on sourcing ingredients from local farmers, al-lowing us to provide our guests with a delicious farm-to-table experience while also supporting our local economy.

Pumpkin ByoB pumpkinphilly.com1713 South St., Philadelphia, 215-545-4448Pumpkin BYOB features a seasonal, daily chang-ing menu. Join us for our $35 five-course tasting menu on Sundays. Pumpkin Market offers all local products: seasonal produce, meats, dairy, cheese, baked goods and a cafe menu of sand-wiches, soups and all-day breakfast. Locals sup-porting locals!

Pub & Kitchenthepubandkitchen.com1946 Lombard St., Philadelphia, 215-545-0350

Rembrandt’s Restaurant & Bar rembrandts.com741 N. 23rd St., Philadelphia, 215-763-2228Rembrandt’s Restaurant & Bar, along with Chef Robbert Legget, places a strong emphasis on sourcing locally produced ingredients. From our support of Jamison Farm’s lamb and Murray’s free range chickens to the freshest of sustainable fish and locally crafted beers, we consistently of-fer the best choices for your dining experience.

Roller’s Flying Fish Caférollersrestaurants.com8142 germantown Ave., Philadelphia, 215-247-0707

RooST phillyroost.com4529 Springfield Ave., Philadelphia This rotisserie and fried chicken spot in West Philly serves Bell and evans organic chicken, lo-cally grown veggie sides and homestyle biscuits with every order. Take-out and delivery only.

Rxrxrestaurant.com4443 Spruce St., Philadelphia, 215-222-9590

Spring Mill Caféspringmill.com164 Barren Hill Road, Whitemarsh, 610-828-2550

South Philly Tap Room southphiladelphiataproom.com1509 Mifflin St., Philadelphia, 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., Philadelphia, 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.

Standard Tap standardtap.com901 N. Second St., Philadelphia, 215-238-0630Standard Tap is a neighborhood tavern that fea-tures great beer and wholesome food. They offer a draft-only beer selection that highlights the vast array of styles crafted by breweries located in Pennsylvania, New Jersey and Delaware. The food menu both complements the beer and expands the notion of what pub food can be, using only the best available produce, poultry, meats and seafood—much of it from area farms and local vendors—to create fresh, seasonal dishes.

Supper supperphilly.com926 South St., Philadelphia, 215-592-8180Supper is a “Best of Philly” Top 50 Restaurant and a “3 Bell” winner situated in the heart of the Bella Vista neighborhood. Chef Mitch Prensky offers up

seasonal modern American cuisine in a beautiful urban farmhouse setting. Whenever possible, Sup-per utilizes local products from artisan growers and producers.

Sweetgreen sweetgreen.com

68 Coulter Ave., Ardmore, 610-642-9400•UPenn, 3925 Walnut St., Philadelphia, 215-386-•1365

Started in 2007 by three Georgetown grads that leads the national charge in sourcing delicious local and organic ingredients with an underlying commitment to the environment, and their com-munity. Sweetgreen makes eating healthy food both simple and tasty. Offering a menu of fresh, sustainable salads and frozen yogurt with seasonal ingredients sourced from local farms, Sweetgreen is redefining the concept of fresh-casual cuisine.

Sycamoresycamorebyo.com14 S. Lansdowne Ave., Lansdowne, 484-461-2867

Talula’s Gardentalulasgarden.com210 W. Washington Square, Philadelphia, 215-592-7787

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, amaz-ing artisan cheeses, creative prepared foods and delicious breakfast, lunch and dinner offerings. Talula’s also does beautiful 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.

Tartes212 Arch St., Philadelphia, 215-625-2510

The Abbaye theabbaye.net637 N. Third St., Philadelphia, 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 national mi-crobrews. The Northern Liberties favorite fea-tures an eclectic menu, offering classic bistro and pub fare made wih seasonal ingredients from local growers and suppliers. Open everyday 11:30 a.m. – 2 a.m. Brunch offered Sat. and Sun., 10 a.m. – 3 p.m. enjoy happy hour, 4 – 6 p.m. Mon. through Fri.

The Belgian Café thebelgiancafe.com21st & green streets, Philadelphia, 215-235-3500A comfortable neighborhood destination, the Belgian Café features an extensive international bottled beer list and more than a dozen fresh, full-flavored beers on tap. Their menu includes many vegetarian and vegan-friendly dishes.

fa ir f ood staf f picks…phiLadeLphia is a LocaL food mecca because… ►In a word: approachability. you can easily develop a rapport with your favorite farmer, baker or chef after a conversation or two. Each person along the local food chain cares deeply about their products, and it shows. —AlBERT yEE, Farmstand Employee

LocaL Food guide Philadelphia 2011-12

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LocaL Food guide Philadelphia 2011-12

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The Foodery fooderybeer.com847 N. Second St., Philadelphia, 215-238-6077324 S. 10th St., 215-928-1111The Foodery carries great beers from around the world—alongside beloved local brews—by the bottle or six-pack. Pair them with a sandwich or snack from their gourmet deli. Visit their website for information on free beer tastings.

The Whip Tavernthewhiptavern.com1383 N. Chatham Road, West Marlborough, 610-383-0600

Tria Cafétriacafe.com

123 S. 18th St., Philadelphia, 215-972-8742•1137 Spruce St., Philadelphia, 215-629-9200•

Tweedtweedrestaurant.com114 S. 12th St., Philadelphia, 215- 923-3300

twenty manning grill twentymanning.com261 S. 20th St., 215-731-0900Located off Rittenhouse Square, twenty manning grill is a place where friends and neighbors return for seasonal, classic fare served in a relaxed setting. The menu boasts salads, burgers, raw-bar selections, snacks and sides and heartier plates like steak frites and pan-seared scallops. Also popular is the “Daily Show,” a weekly roster of feel-good dishes like lobster pot pie or a brisket sandwich.

Union Trust Steakhouse uniontruststeakhouse.com717 Chestnut St., Philadelphia, 215-925-6000Set in one the country’s most beautiful dining rooms, Union Trust is a seasonally driven, locally owned steak-house focusing on regional and artisanal ingredients. Our 500 label wine list complement’s one of the city’s best raw bars, line caught seafood, and Prime dry aged beef.

Vetrivetriristorante.com1312 Spruce St., Philadelphia, 215-732-3478

White Dog Cafe whitedog.com3420 Sansom St., Philadelphia, 215-386-9224200 W. Lancaster Ave., Wayne 610-225-3700White Dog Cafe is committed to using the finest ingredi-ents from local farms. White Dog Cafe is a local favorite known for its unusual blend of award-winning contem-porary American cuisine, civic engagement, and envi-ronmental responsibility.

Xochitlxochitlphilly.com408 S. Second St., Philadelphia, 215-238-7280

zahavzahavrestaurant.com237 St. James Place, Philadelphia, 215-625-8800

zavinozavino.com112 S. 13th St., Philadelphia, 215-732-2400

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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 with that Pennsylvania brew?

Betty’s Speakeasy bettysfudge.com2241 gray’s Ferry Ave., No. 1, Phila., 215-735-9060This favorite in the Graduate Hospital neigh-borhood features artisan confections and baked goods. Serving breakfast and lunch fare, Betty’s Speakeasy focuses on the best local, organic and fair trade ingredients. They are also a CSA pickup for the community.

Capogiro Gelato capogirogelato.com

Midtown Village: 119 S. 13th St., •Philadelphia, 215-351-0900Rittenhouse Square: 117 S. 20th St., •Philadelphia, 215-636-9250University City: 3925 Walnut St., •Philadelphia, 215-222-0252Passyunk Scoop Shop: 1625 E. Passyunk Ave., •Philadelphia, 215-462-3790

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

Di Bruno Brothers dibruno.com

Center City: 1730 Chestnut St., •Philadelphia, 215-665-9220Italian Market: 930 S. Ninth St., •Philadelphia, 215-922-2876Comcast Center: 1701 JFK Blvd., •Philadelphia, 215-531-5666Ardmore Farmers Market: 120 Coulter Ave., •Ardmore, 484-416-3311

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

Metropolitan Bakery metropolitanbakery.com

Rittenhouse Square: 262 S. 19th St., •Philadelphia, 215-545-6655Reading Terminal Market: 12th and Arch Streets, •215-829-9020Chestnut Hill: 8607 germantown Ave., •Philadelphia, 215-753-9001West Philadelphia: 4013 Walnut St., •Philadelphia, 215-222-1492

An artisan bakery specializing in handmade rustic breads and pastry, Metropolitan also of-fers an array of locally produced products, in-cluding 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., Philadelphia, 215-248-9235An independently owned retail bakery in the Chestnut Hill section of Philadelphia, Nightkitchen specializes in cakes, cookies, tarts and pies, made using Old World recipes and local in-gredients when available. The bakery has been cer-tified by the Green Restaurant Association and is a proud member of the Sustainable Business Net-work. Stop by and visit our newly expanded bakery and cafe.

Pennsylvania General Storepageneralstore.comReading Terminal Market, 12th & Arch Streets, Philadelphia, 800-554-4891

The Franklin Fountainfranklinfountain.com116 Market St., Philadelphia, 215-627-1899

Caterers and 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.com1909 S. Mole St., Philadelphia, 215-390-3415Birchtree 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 biodegrable plateware and sustainable solutions for elegant events.

Cosmic Catering cosmicfoods.com219 E. Fifth Ave., Conshohocken, 215-753-1991Cosmic Catering is a full-service catering company serving great-tasting food with a conscience. Join them at their new location, Cosmic Café at Lloyd Hall, 1 Boathouse Row. Consider Cosmic Café for your next meeting or social event. Or stop by to pick up a picnic basket and enjoy the scenery.

Feast your Eyes inc. fyecatering.com, lynn@feastyoureyescatering.com, 215-634-3002Feast Your eyes Catering provides off-premise full catering, take-away food orders and fantastic events at Front and Palmer, a renovated barrel factory with a 3,000-square-foot loft available for parties. They’ve proudly supported local artisans and food suppliers for more than 20 years.

Frog Commissary Catering frogcommissary.com215-448-1100Frog 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.

Joshua’s Catering Company joshuasevents.com712 West Ave., Jenkintown, 215-887-8796Joshua’s Catering, open since 2002—an all-nat-ural cafe and catering company. Committed to providing their clients with the freshest, purest ingredients—creative continental cuisine based on French training and technique. Chef David’s inspired cuisine comes from his true passion for nature and food. Creative original menus and a dedicated team of partners.

Mugshots Coffeehouse & Café mugshotscoffeehouse.com

Fairmount: 2100 Fairmount Ave, Philadelphia•Manayunk: 110 Cotton St., Philadelphia•Brewerytown: 2831 girard Ave., Philadelphia•

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 fair trade coffee and tea.

Sustainable Fare/ The lawrenceville School sustainablefare.comP.O. Box 543, Island Heights, N.J., 609-620-6143Founded in 2007 as an independently operated, environmentally responsible food service and con-sulting company, Sustainable Fare focuses on inte-grated sustainable food systems designed for food service institutions. Sustainable Fare’s emphasis is on locally grown foods and seasonal menus, pre-pared with fresh, unprocessed ingredients.

fair food staff picks…phiLadeLphia is a LocaL food mecca because… ►I love how accessible our outlying region is—a one- to two-hour drive brings you to the front door of your favorite cheesemaker, hen breeder or orchardist. Even better, they welcome your visit and are eager to share their vast knowledge of our foodshed. —NATE HoPKiNS, Farmstand Staff, Volunteer Coordinator

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Member-owned • Open to the publicThree stores and four farms in Northwest Philly

Fresh • Local • Organicwww.weaversway.coop

Weavers Way Co-op

Farmhouse Summer Ale

The Perfect SUMMER BEER!

Farmhouse Summer Ale

A beautiful golden beer, flavorful and easy to drink.Great with food or by itself.

www.flyingfish.com

The West Philadelphia Local Food Series

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Food Artisans Amaranth Gluten Free Bakery amaranthbakery.com717-330-4359Amaranth Gluten Free Bakery is committed to us-ing whole grain flours, natural sweeteners and nu-tritious ingredients to provide the gluten-free com-munity with healthy and delicious baked goods.

Betty’s Tasty Buttons bettysfudge.com215-735-9060Betty’s Tasty Buttons focuses on handcrafted baked goods and confections using local, organic and sustainable ingredients. They offer a wide variety of items and many seasonal specialties. They’re especially known for their fudge and their “Best of Philly 2009” cupcakes. Find Betty’s baked goods in many of Philly’s best cafes.

B.T. Bake Shop btbaking.com54. W. Marshall Road, 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?

Cobblestone Krautery cobblestonekrautery.comCobblestone krautery is a local producer of natu-rally fermented, live, active, flavored Sauerkraut recipes. Their products are distinctively exciting to eat, being packed with flavor and rich in taste. They are excellent additions to your menu and full of beneficial lactobacilli for your health!

coco love homemade cocolovehomemade.comcoco love homemade is a Philadelphia-based bak-ing company. They put a whimsical spin on classic treats highlighting local and seasonal ingredients. Their gourmet whoopie pies and cookies are the goodies you wish you had as a kid! Now, all you need is coco love.

Daisy Flour for McGeary organics daisyflour.com, info@mcgearygrain.com800-624-3279 Daisy Pastry, All-Purpose, Bread and Spelt Flours are milled at Annville Flouring Mill, a local roller mill in Lancaster County that dates to 1746. each variety is available as either White or Whole

Grain Flour. Soft wheat for our Pastry & Spelt flours is grown in this region. Also sold online.

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, and other seasonal specialities.

Four Worlds Bakery fourworldsbakery.com4634 Woodland Ave., Philadelphia, 215-967-1458Michael Dolich’s Four Worlds Bakery is a neigh-borhood storefront bakery specializing in artisan breads, croissants, challah and chocolate babka. Their mission is to bring back the neighborhood bakery—a place where people can actually see their bread being baked. Four Worlds’ space in West Philly is also home to other artisans, includ-ing a coffee roaster and a cupcake baker.

Fresh Tofu inc. freshtofu.com1101 Harrison St., Allentown, 610-433-4711Since 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 preserva-tives are used in the processing and all of their products are vegan.

Gilda’s Biscotti inc. gildasbiscotti.com, gilda1970@mac.com267-679-7589They’ve been producing the highest quality, handmade biscotti for more 15 years. Using only top-notch ingredients, including their own pas-ture-raised hen eggs, they are dedicated to con-tinuing 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 sources local, sustainably grown ingredients year-round to create a variety of wholesome and delicious soups that highlight the best seasonal produce of the region. A hearty yet healthful alternative for prepared soups in the Philadelphia area, Good Spoon products are available at the Fair Food Farmstand and select local markets.

fa ir f ood staf f picks…phiLadeLphia is a LocaL food mecca because… ►I love that I can go to a restaurant or coffee shop and find creative (not to mention scrumptious) offerings, made with seasonal ingredients from farms that I actually recognize! —SHiVoN iSATU PEARl, Farmstand Staff

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, dressings and soups. 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.

John & Kira’s Chocolatesjohnandkiras.com800-747-4808

loveBar phillylovebar.com, phillylovebar@gmail.com215-870-5522LoveBar is the first bean-to-bar chocolate com-pany based in Philadelphia. They manually roast their beans in micro-batches, a dynamic process that coaxes the best flavor possible from every batch. All of their bars are nut, dairy, gluten and soy free. They source beans directly from fam-ily farms and cooperatives in ecuador, Mexico and the Dominican Republic and don’t purchase beans from countries that are known to have op-pressive cacao industries. Made with love for food, art and Philly!

Market Day Canelé gil@marketdaycanele.com, 215-922-3571Market Day Canelé began as a labor of love de-voted to an obscure pastry. Its product line has grown to include artisanal fleur de sel caramels, Florentine cookies and sweet and savory tarts utilizing fresh, local and seasonal ingredients. Find them at area farmers markets and specialty stores around town.

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.

Renaissance Foodsrenaissancesausage.com

Subarashii Kudamono wonderfulfruit.comLehigh Valley/Berks County region, 610-282-7588“From our trees to you.” This artisan grower of gourmet Asian Pears offers several traditional varieties (as well as patented varieties) of fresh 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. Where to buy? Fair Food Farmstand or online at wonderfulfruit.com

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Gilda’s Biscotti 1 gildasbiscotti.comIf you think biscotti is just a jaw-breakingly hard cookie, it’s time to discover Gilda’s. Light and delightfully crisp, this biscotti is worlds away from other rock-solid spears. Gilda Doganiero (a former pastry chef at the Four Seasons) first baked up her delectable biscotti in 1996 to trade for free La Colombe espresso.

However, as people discovered the delights of her perfect, dunkable cookie, she expanded her operation and now runs a commercial bakery in Salem, N.J. Gilda is committed to using the best ingredients, including eggs from her backyard flock of hens.

Gilda’s Biscotti is a fantastic gift all on its own, but is even better paired with a bag of coffee beans from one of our many

local roasters.

Bluecoat Gin 2 bluecoatgin.comThe artisanal spirits movement has been picking up steam and Phila-delphia’s Bluecoat Gin is a prime example. Made in a custom-built, hand-hammered copper pot still, each bottle has been distilled five times, creating a truly smooth quaff. What’s more, Bluecoat stands out from the pack thanks to its unusual herbal and floral notes.

It’s the perfect gift for the friend who’s beginning to explore cocktail culture and wants something both classic and a little quirky.

Put A Bow On ItYou don’t need to be in Philadelphia to enjoy its epicurean treasures. Locally sourced food gift ideas abound.

whether you’re putting a care package together for far-flung family or just looking for a few fresh items to share with friends, we’re certain there’s a delicious Philadelphia treat that will fit the bill. Here are just a few of our favorite Philly Homegrown edible gifts.

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Tait Farm Foods 3 taitfarmfoods.comEvery jar and bottle of Tait Farm Foods is made on location at their family farm in Central Pennsylvania. From their enchantingly good Apple Pepper Jelly to homemade fruit shrubs (acidic drink concentrates that come in flavors like cranberry, apple and cherry), the Taits have the perfect edible gift for nearly everyone.

You’ll find their products at the Fair Food Farm Stand as well as on the shelves of several local Whole Foods

Markets. The gift of Tait and a loaf of Metropolitan bread will thrill breakfast lovers.

Antoine Amrani 4 aachocolates.comWorld-class chocolates from East Norriton, Pa.? Yes indeed! French-trained chocolatier Antoine Amrani has been in love with chocolate since he was 6 years old. Amrani and his staff carefully create a wide range of rich, indulgent truffles and bonbons with an eye towards en-vironmental sustainability. There’s not a chocolate lover on this plan-et who wouldn’t be thrilled by a box of Antoine Amrani chocolate.

Le Virtu Salumi 5 at Green Aisle Grocery greenaislegrocery.comHandmade salumi from happy pigs raised in the sunshine of Berks County, Pa., is what you’ll get when you buy Le Virtu’s handmade salumi. While you can get this on the charcuterie plate at Le Virtu, to make a gift of their artisanal cured meats, you must pay a visit to South Philly’s Green Aisle Grocery. To make a lasting impression, pair the charcuterie with a small cutting board or sturdy picnic knife.

For more info on eating your way through the region, check out visitphilly.com/food.

GPTMC would like to thank the Delaware Valley

Regional Planning Commission and the William Penn

Foundation for their support of Philly

Homegrown.

Put A Bow On It

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PHOtO By ALBERt yEE

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 Bites healthybitesdelivery.comKatie Cavuto Boyle, MS, Rd, Chef, 215-259-8646katie and Healthy Bites offer personalized in-home cooking classes, boutique catering and personal chef services, as well as a meal delivery and nutrition services. All culinary services are focused around clean, high-quality, locally sourced ingredients free of hormones, antibiotics and pesticides.

la Nena Cooks lanenacooks.com1832 W. girard Ave., Philadelphia, 215-765-6329La Nena Cooks is a company dedicated to helping people add vibrancy to their lives through excellent food choices. They focus on linking clients with the best seasonal and sustainably produced foods in their respective geographic areas. Through care-ful menu developments, educational programming and catered meal service they help clients eat with the seasons.

Institutions Large schools, universities, hospitals and other institutions have enormous food needs, and thus enormous power to influence our local food economy. they have chosen responsibly and sustainably by promoting locally grown food on their campuses.

Baldwin School baldwinschool.org701 W. Montgomery Ave., Bryn Mawr, 610-525-2700For over five years, The Baldwin School has sup-ported local farmers through their dining services program buying fruits, vegetables, flowers, plants and more. Baldwin is committed to serving lo-cal food to their community because food that is harvested at peak freshness contains the highest nutritive values and tastes best.

Bon Appétit at Penn Dining paul.bulau@cafebonappetit.comStaffer Hall, 3702 Spruce St., PhiladelphiaBon 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.

Cooper University Hospital cooperhealth.orgOne Cooper Plaza, Camden, N.J., 856-342-2000Cooper University Hospital continues to increase the amount of food they purchase locally. Cooper sources locally caught fish from a sustainable sea-food vendor in N.J., and are serving as a CSA site for Muth Family Farm for a fourth year. Cooper buys turkey, grass-fed beef, cage-free eggs, and lo-cal honey, cider, vegetables and fruits.

CulinArt inc. 6198 Butler Pike, Blue Bell, 215-641-1400

Abington Friends School: 575 Washington Lane, •Jenkintown, 215-886-4350Agnes Irwin School: 275 S. Ithan Ave., Bryn •Mawr, 610-525-8400Chestnut Hill Academy: 500 W. Willow grove Ave., •Philadelphia, 215-247-4700,Cumberland County College: P.O. Box 1500 •College drive, Vineland, N.J., 856-691-8600The george School: 1690 Newtown Langhorne •Road, Newtown, 215-579-6500germantown Friends School: 31 W. Coulter St, •Philadelphia, 215-951-2300Holy Family University: 9801 Frankford Ave., •Philadelphia, 215-637-7700Montgomery County Community College: •340 deKalb Pike, Blue Bell, 215-641-6300Sanford School: 6900 Lancaster Pike, •Hockessin, del., 302-239-5263

You grew That Here?A selective guide to foods you probably had no idea came from right in your (figurative) back yard. By Felicia d’Ambrosio

Figs Migrants carried figs, one of the first plants cultivated by humans, to zones far outside their Mediterranean, Middle eastern and northern Indian origins—all the way to South Philadelphia. Photographer and Fair Food staffer Albert Yee has spotted the trees all over South Philly. “Once you learn to recognize the three- to five-lobed leaves, they are unmistakable,” he says. The city’s warming “concrete island” effect helps the trees survive frigid winter temperatures, as does planting them facing south, and close to a house. Yee suggests walking or biking around to find trees with fruit-laden branches overhanging the street. Check out the giant specimen at 10th and Christian to learn the fig’s identifying features.

Asian vegetables Mystery comes heaped in tempt-ing viridian and emerald piles courtesy of Xiuqin Qin and Zuohong ed Yin, growers of stunning Asian vegetables at Queens Farm in West Chester. Their weekly table at the Headhouse Farmers Market serves as a taste portal for both vegivores and fans of home-cooked Asian cuisine. The pair started their farm on three acres in 2003, after finding it impossible to procure the produce they wanted.

Having grown to encompass 34 acres, their dazzling array includes hard-to-find fresh soy beans, bitter melon, pac choi, daikon and amaranth, plus Chinese cucumbers, celery, lettuces and eggplants. Not sure how to prepare your newly acquired ta chai? Just ask—Queens Farm is ready with suggestions.

Pawpaws “Ten years ago, you could hardly sell them,” says Green Mead-ows farmer Glenn Brendle of pawpaws. “Now, people are familiar and anxious to try them.” The largest edible fruit native to North America, the pawpaw has a curiously tropical flavor, and texture similar to a banana. Brendle describes the flavor as “caramel mango-banana, with slight strawberry and pineapple overtones.” Southwark chef Sheri Waide buys all the pawpaws she can get dur-ing the fall harvest, pureeing and freezing the custardy fruit for use during the dark days of winter. A brief ripening window and short shelf-life have kept the

pawpaw from making significant commercial inroads, but they are worth seeking out at farmers markets in late September. As Brendle says, “when just tender, they are out of this world.”

Emu Eggs Laid in late winter and early springs by the “girls” of Boody Mills emu Ranch in Sewell, N.J., deep turquoise emu eggs appear in baskets at Weav-ers Way Co-op and Fair Food Farmstand for a lim-ited time each year. The vibrant shells contain a much higher proportion of thick, pale yellow yolk to white than a chicken’s egg, making them suitable for use in desserts, stuffings and custards. Though Dromaius no-vaehollandiae is the largest bird native to Australia, it shouldn’t be confused with the larger, more aggressive ostrich. “Ostriches are 8 feet tall, 450 pounds and will kick and kill you,” says Marcus Bass, who runs Boody Mills with veterinarian Dinah Flack. “emus are 6 feet tall, 125 pounds, and they’ll look you right in the eye… and run away.”

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Health Catalyst

helping you take your health to the next level

Online resources, blog, and event info at

www.healthcatalystonline.com

215-771-8968

Private health and lifestyle coaching

Vinyasa and Yin yoga

Workshops, webinars, teleclasses for individuals and organizations

Erin OwenHealth Catalyst, MBA, RYT, CHC, Reiki practitioner

Erin Owen

Erin OwenHealth Catalyst, MBA,

RYT, CHC, Reiki practitioner

Springside School: 8000 Cherokee St., •Philadelphia, 215-247-7200Waldron Mercy Academy: 513 Montgomery Ave., •Lower Merion, 610-664-9847William Penn Charter School: 3000 W. School •House Lane, Philadelphia, 215-844-3460Flik at Princeton day School: 650 great Road, •Princeton, N.J., 609-924-6700

Serving locally grown food that tastes better be-cause it’s fresher, supports family farms and builds community.

Gourmet Dining, llC gourmetdiningllc.com285 Madison Ave, Madison, NJ, 973-443-8659Gourmet Dining knows the value of buying local. June through December, we utilize the abundance of local produce available in New Jersey and the North east region. It is our goal, especially in the summer and fall months, to buy from as many New Jersey farmers as possible. The local food initiative also includes purchasing meats, seafood, cheeses, and artisanal goods.

The Green Tree School 6401 Wayne Ave., Philadelphia, 215-844-2324The Green Tree School Food Service program teaches students about fresh, healthy foods as well as how to prepare and serve food according to professional standards. Students participate in culinary classes to prepare and serve fresh, nutri-tious lunches daily for all 120 Green Tree students. The school purchases locally grown fruits and veg-etables from Common Market, while also cooking foods grown in the organic school garden.

Haverford College370 Lancaster Ave., Haverford, 610-896-1000

Parkhurst Dining at Gwynedd Mercy College1325 Sumneytown Pike, gwynedd Valley, 267-448-1328

Parkhurst Dining at Philadelphia University4201 Henry Ave., Philadelphia, 215-951-2700

Solebury School6832 Phillips Mill Road, New Hope, 215-862-5261

Sustainable Fare at lawrenceville School sustainablefare.comPO Box 543, Island Heights, NJ, 609-620-6143See description on page 16.

Thomas Jefferson University Hospital jeffersonhospital.org111 S. 11th St., Philadelphia, 800-JEFF-NOWwJefferson 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, rBGH-free local dairy and grass-fed beef. Commitment to wellness includes hosting a weekly Farmers Market.

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.

Common Market Philadelphia commonmarketphila.org215-275-3435Wholesale Local Food Distributor. Your trusted source for local farm food. A nonprofit wholesale local food distributor, Common Market delivers the region’s bounty to hospitals, public and private schools, universities, restaurants, groceries and communities.

Design for Social impact designforsocialimpact.com525 S. Fourth St., Studio 589, Philadelphia, 215-922-7303Since 1996, Design for Social Impact has developed creative communication projects that help call at-tention to important social issues. They believe that the best communication starts with focused strategy that gets delivered with an artistic and compelling energy. They help groups achieve those results—whether it’s an organizational identity or promo-tional campaign.

lancaster Farm Fresh Coop (lFFC) orders@lancasterfarmfresh.com, 717-656-3533LFFC is a nonprofit farmer-owned organic co-op located in the heart of Lancaster County. They can deliver fresh, handpicked organic produce directly to your business twice a week. Their small farms also can supply you with grass-fed meats from healthy humanely raised animals. They carry locally milled flour, local honey, rich ,nutrient-dense eggs from pastured chickens, maple syrup (Northern Penn-sylvania), a wide array of dairy products including artisanal cheeses, and gluten free baked goods. Their co-op is ready to serve you. They have a very knowl-edgeable staff and professional transportation. 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 logis-tics and financial Software as a Service (“SaaS”) to support local/organic food economies. The systems will support food hubs, and other midlevel partici-pants 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., Philadelphia, 215-427-2739By keeping it local, Philadelphia’s one and only Phil-adelphia Brewing Co. is able to provide you with the freshest beer in town. They offer brewery tours every Saturday (noon – 3 p.m.) where you can learn how their commitment to sustainability and community make them stand out from the rest.

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Philadelphia Distilling philadelphiadistilling.com12285 McNulty Road, Philadelphia, 215-671-0346Craft distiller of premium quality spirits. They combine artisan skill, local grains and botanicals and a deep knowledge of distilling to create world class small batch spirits right here in Philadel-phia. As the first craft distillery in the state of PA since Prohibition, Philadelphia Distilling offers locavores a unique opportunity to “drink local” when stepping up to the bar or purchasing from the top shelf!

Rolling Barrel Events rollingbarrel.com Bridgeport, Pa., 610-292-0880A full-service event planning and management firm that creates uniquely branded experiences focus-ing on regional food and drink. Rolling Barrel plans everything from intimate beer bar walking tours to large scale celebrations such as BBQ at the Ballpark and The Philadelphia Zoo’s Summer Ale Festival.

Victory Brewing Company victorybeer.com420 Acorn Lane, downingtown, 610-873-0881Since 1996, Victory Brewing has been creating award-winning beers in Downingtown. Victory’s local roots run deep—founders Bill and Ron are childhood friends who met on a Montgomery County school bus in 1973. Now serving fans of full-flavored beers in 30 states, Victory remains deeply committed to watershed conservation and community stewardship.

yards Brewing Company yardsbrewing.com901 N. delaware Ave., Philadelphia, 215-634-2600Yards Brewing Company is Philadelphia’s oldest and largest craft brewery. Since 1994, Yards has brewed english-style ales that helped revolu-tionize the Philadelphia beer scene. Recognized for both the quality of their beer and their com-mitment to sustainability and community out-reach, Yards has become a landmark in the city of Philadelphia.

zone 7, Farm-fresh Distribution freshfromzone7.com, freshfromzone7@gmail.com P.O. Box 66012, Lawrenceville, N.J., 609-206-0344Mikey Azzara and team deliver! Farm-fresh distri-bution, connecting organic and sustainable farms in New Jersey and eastern Pennsylvania to res-taurants and grocers 52 weeks a year. Zone 7 offers seasonal fruit, berries, vegetables, mushrooms, eggs, honey, cheese, grain products and more. Din-ners on the farm, June through September. Farm & customer profiles at freshfromzone7.com.

Community Supported Agriculture (CSA)Community Supported Agriculture (CSA) is a mutually beneficial arrangement 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.

Blooming Glen Farmbloomingglenfarm.com, info@bloomingglenfarm.com98 Moyer Road, Perkasie, 215-257-2566Blooming Glen Farm is located in scenic Upper Bucks County, Pa., on 25 acres of preserved farm land in Hilltown Township. Their goal is to promote sustainable agriculture in Bucks County through organic farming practices that enrich the soil and protect the water and air. The farm grows over 75 different types of vegetables, fruits, flowers and herbs. As part of Blooming Glen’ 300-member CSA, you will receive an assortment of vegetables from late May to mid-November. Full and split share op-tions are offered. Pickup location is at the farm, 98 Moyer Road, Perkasie, on Tuesday or Friday.

Charlestown Farmcharlestowncooperativefarm.org, info@charlestownfarmcenter.org2565 Charlestown Road, Phoenixville, 610-917-0252Charlestown Farm is a non-certified organic veg-etable and small fruit farm on 40 acres of land. To ensure best taste and highest nutritional content, the farm picks its produce at the peak of ripeness. The CSA has grown to 150 members.

Down to Earth Harvestlocalharvest.org/down-to-earth-harvest-M41542, downtoearth.csa@gmail.com912 S. Union St., Kennett SquareDown to earth Harvest is a small farm that prac-tices organic farming methods and is currently pursuing organic certification. The farm’s objec-tive is to offer high quality, diversified produce by encouraging balance within natural systems. The

27-week CSA lasts from May 24 to November. Half and full share options are available and may in-clude: lettuce, peas, radish, bok choy, dandelion, summer corn, melons, tomatoes, fall leeks, sweet potatoes, beets and carrots. Pickup locations are in kennett Square, West Chester, Centreville, Dela-ware and Philadelphia.

First Watch Farmfirstwatchfarms.com, farmersjon@firstwatchfarms.com584 Mumma Road, Lititz, 717-419-7611First Watch Farm is dedicated to producing natu-rally grown, highly nutritious, delicious produce and meat without the use of chemical sprays or fertilizers. As a member of the 22-week CSA, you will receive a weekly share of fresh, seasonal veg-etables from the end of May through October. Full or half share options are available.

Greensgrow Farmsgreensgrow.org, farm@greensgrow.org2501 E. Cumberland St., Philadelphia, 215-427-2702Greensgrow Farm is a nationally known leader in urban farming, devoted to encouraging social entrepreneurship through the reuse of abandoned land. The farm’s 25-week CSA brings shareholders the best the area has to offer, including Greens-grow’s own produce, as well as bread, pastured eggs, butter, cheese and yogurt from local purvey-ors. Full, half and vegetarian shares are offered, and pickup is located at the farm.

Hazon CSAhazon.org, info@hazon.orgCongregation Kol Ami, 8201 High School Road, Elkins Park, 415-397-7020Associated with Hazon’s network of Jewish CSA communities, the farm’s CSA program is open to all. During the growing season, members are invit-ed to pickup fresh, organic produce weekly at kol Ami. The CSA also offers opportunities to explore contemporary food issues from a Jewish perspec-tive, and is presently the largest faith-based CSA program in the country.

Henry Got Cropshenrygotcrops.blogspot.com, henrygotcrops@weaversway.coop7100 Henry Ave., Philadelphia, 215-843-2350, ext. 325Henry Got Crops is a collaboration between Weavers Way Co-op and W.B. Saul High School of Agricultural Sciences. As one of the first high school-based CSAs in the country, the program offers students and teachers the chance to partake

fair food staff picks…phiLadeLphia is a LocaL food mecca because… ►the thing I love most is the number of local food options there are to explore! Every week I find a new favorite, and my list of “local foods to try” continues to grow! —ANNEMARiE VAENi,

Program Associate

fa ir f ood staf f picks…phiLadeLphia is a LocaL food mecca because… ►Living in Center City affords an abundance of places to choose from, and even little grocery stores now carry a changing line according to local availability. All of these changes have affected the way I cook and eat… and everything tastes better! —FEDERiCo SANToyo, Farmstand Staff

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7127 Germantown AvenuePhiladelphia PA 19119

PHONE: (267)297-7122WEB: www.foodforallmarket.com

Wholesome Foods for EveryoneLocal artisanal

grocery featuringallergy-sensitive

fare & more!

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PHOtO By DAVID SCHROtt

in small-scale, organic vegetable growing. Oppor-tunities for summer work and job placement for students are also available. The CSA offers both large and small shares, as well as opportunities to sponsor a share for a low-income family, split a share with a fellow member, and receive a dis-count in exchange for farm work.

Herrcastle Farmherrcastlefarm.com, haeusa19@epix.net198-A douts Hill Road, Holtwood, 717-284-3203Herrcastle Farm is a family business located in rural Southern Lancaster County. Originally a hog enterprise, the farm has since transitioned from livestock to fruit and vegetable production. The farm utilizes a combination of natural, organic, and conventional farming techniques. The CSA program, started in 2000, includes a weekly share of vegetables, fruits, herbs, apple cider and sauer-kraut, and runs from June until October.

Kimberton Farmkimbertoncsa.org, farmers@kimbertoncsa.org415 W. Seven Stars Road, Phoenixvillekimberton Farm was the first CSA in Pennsylva-nia and currently offers 175 shares to community members each season. The farm’s shares feature a variety of fresh and seasonal vegetables, herbs,

and berries. The 28-week share begins May 13 and runs until November 18. Full and half share options are available and pickup is located on the farm.

lancaster Farm Fresh Cooperativelancasterfarmfresh.com, CSA@lancasterFarmFresh.com717-656-3533Lancaster Farm Fresh Cooperative (LFFC) is a nonprofit organic famer’s cooperative of 75 grow-ers throughout Lancaster County, all dedicated to creating healthy, high-quality food. The CSA lasts for 25 weeks with the option of a weekly full or half vegetable shares, beginning in May and continuing through October. Typical vegetable shares include broccoli, potatoes, dinosaur kale,

cucumbers, tomatoes, eggplant, watermelon, cantaloupe, squash, lettuce, garlic and more. Op-tional fruit and flower shares are also available. With more than 70 pickup locations including, Center City, North Philadelphia and University City, there is sure to be a spot by you.

landisdale Farm landisdalefarm.com, landisdalefarm@gmail.com838 Ono Road, Jonestown, 215-865-6220Landisdale Farm is a family-owned, certified organic farm in Lebanon County focused on growing organic produce in well-nourished soil. Their June to October CSA provides produce and some local fruit in full and medium share options. Several pickup locations are offered throughout Philadelphia.

fair food staff picks…phiLadeLphia is a LocaL food mecca because… ►Whether in a local pub or schmancy-pants restaurant of the moment, our local cheeses are finally getting their due! Philly has always been a big cheese town, but now it’s more the norm than the exception to support our regional dairy farmers—and I love it. —PAUl lAWlER, Farmstand Cheesemonger and dairy Buyer

a caravan of FreshnessSome people are happy just to know where their food came from. Others want to shake the hands that grew it. Join Fair Food and gRId as we kick off another season of Farm tours that put you face-to-face with the growers and purveyors behind your favorite local fare. Visit fairfoodphilly.org and gridphilly.com for more information as the tour dates draw nearer.

Cheesemakers of Chester County Sunday, June 26With its acres of bucolic pasture and rich agricultural tradi-tion, Chester County is undoubtedly Pennsylvania’s hotbed of farmstead cheesemaking. Local fromagophiles will have the op-portunity for a private tour and tutored tastings with two star artisans when we bus out to the country to visit Doe Run Dairy in Coatesville, where Kristian Holbrooke is crafting and aging stunning mixed-milk cheeses from their herd of goats, sheep and cows. Next, we’ll be calling on Sue Miller at Birchrun Hills Farm in Chester Springs. Her creamy Birchrun Blue, funky Fat Cat and petite-but-powerful Red Cat all come courtesy of Miller’s 80 Holstein gals, each with her own name. Walk the pasture, ask questions, eat cheese. Repeat. Family-friendly; departure point and time TBA; $35 for adults and free for children under 12; trans-portation and lunch on the farm are included.

Adams County orchard Tour and HoedownSeptember, date TBdPennsylvania, fourth among apple-pro-ducing states in the country, has a long history of growing quality fruit. This September we will visit two Adams County orchards that are keeping the tradition alive, growing commercial apple varieties like Gala and Golden Delicious and lesser-known heirlooms like Smokehouse and Gold Rush, as well as stone and small fruits. Join us as we tour Beechwood Orchards, a fifth-generation farm in Biglerville, and Three Springs Fruit Farm, a sev-enth-generation farm on 350 acres in Wenksville. Stay tuned for details on a catered dinner, dancing and live music by Three Springs farmer Ben Wenk’s regular Thursday night jam crew.

Snout-to-Tail Tour and DinnerOctober, date TBdCows, sheep, pigs and chickens didn’t always eat processed soy and corn and live in cramped feedlots. Learn why a grass-based pasture system produces healthy animals and high-quality food when we visit two family-owned live-stock farms this October. From the farms, we’ll move on to a processing facility where we will learn about humane animal slaughter and see the meat-cutting process in action. After our day in the country, field-trippers will have the opportunity to return to Southwark restaurant for a din-ner featuring meat from the farms we visited, and sous chef Nick Macri will demonstrate the methods behind his exceptional charcuterie.

farmtours

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LocaL Food guide Philadelphia 2011-12

IN S O I L W E T RU ST

E N CO U R AG E YO U R FAVO R I T E

R E S TAU R A N T TO S E RV E

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fair f ood staf f picks…phiLadeLphia is a LocaL food mecca because… ►I love all the programs that are dedicated to making delicious, local foods affordable to all! —MiSHA BAKER, Haverford Fellow

Maysie’s Farm Conservation Centermaysiesfarm.org, sam@maysiesfarm.org15 St. Andrew’s Lane, glenmoore, 610-458-8129Maysie’s Farm is a nonprofit educational organi-zation committed to expanding public knowledge of conservation and ecological ideas. The farm collaborates with individuals, families, commu-nities and educational institutions to promote organic agricultural practices. The CSA season runs from late spring to late fall and shares fea-ture a variety of vegetables, dairy products and meat. Pickup is each week on the farm.

North Star orchardnorthstarorchard.com, lisa@northstarorchard.com3226 Limestone Road, CochranvilleNorth Star Orchard grows seasonal, hard to find, high quality produce including, 70+ modern and heritage apples; 50+ plum varieties; 30+ peach varieties; as well as european pears, nectarines, and seasonal vegetables. Vegetable and fruit shares are offered to interested members and pickup is located in Cochranville, eagle, Phoe-nixville, Havertown, London Grove, kutztown, Horsham and West Chester.

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 promoting sustainable agriculture through farm-ing, education and community events. The farm grows produce on a 27 acre tract of land leased from the College Settlement of Philadelphia. The 24-week CSA is available in half or full share op-tions and features a variety of organic vegetables and fruit. Pickup is offered weekly at the farm once the season begins in May and runs until mid-November.

Red Earth Farmredearthfarm.org, redearthfarm@enter.net1025 Red dale Road, Orwigsburg, 570-943-3460Red earth farm is a family-owned 13-acre farm dedicated to bringing the freshest produce to your table. Members of the 23-week CSA select produce each week from the farm’s website, choosing either 10 items for a full share, or six for a half share. eggs, cheese, yogurt, honey and grass-fed meats are also available for purchase. Pickup locations are located throughout Phila-delphia, including Center City, Northeast Phila-delphia and South Philadelphia.

Red Hill Farm redhillfarm.org, redhillfarm@osfphila.orgAston, 610-558-6799The 183-acre Red Hill Farm is owned by the Sisters of Saint Francis in Aston, Pa. The CSA runs for 22 weeks from June until November and features a variety of seasonal, organic fruits and vegetables. Available in both full and half share options, the CSA is open to 130 members who may also select u-pick crops and supplement shares with local meat, eggs and dairy.

Wimer’s organicswimersorganics.com, budwimer@gmail.comLancaster County, 717-445-4347Wimer’s Organics offers fresh, organic food straight from the farm to your table. The CSA is supplied by two farms in Lancaster County that have been growing certified organic vegetables for almost 30 years. CSA members may choose to sign up for the spring/summer share, fall share, or both. Pickup spots are located in Philadel-phia, Montgomery, Chester, Lancaster, Berks and Lebanon counties.

Farmers Markets By DayFarmers 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 or thefoodtrust.org.

SUNDAy

CreekSide Co-op Farmers MarketSun., 10 a.m. – 2 p.m., April – Oct.High School Park, High School Road and Montgomery Avenue, Elkins ParkProducts: coffee, baked goods, sustainable sea-food, jellies, jams, kosher pickles, honey, organic greens and vegetables, apples and apple cider, jewelryPurveyors: Bell Flour LLC, Bill’s Philly Pickle, Bucks County Preserves, Chris’s Mushrooms, Frecon Farms, Lone Wolf Farms, One Village Coffee, Otolith Seafood, Streamside Farm, Tall Pine Farms, Under the Oak Café

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LocaL Food guide Philadelphia 2011-12LocaL Food guide Philadelphia 2011-12

Headhouse Farmers MarketSun., 10 a.m. – 2 p.m., May – dec.Second Street between Lombard and Pine streetsProducts: cheeses, yogurt, veal, beef, pork, honey, lavender products, strawberries, sweet corn, to-matoes, seed plants, artisan chocolates, fresh-cut flowers, rare heirloom varietalsPurveyors: Birchrun Hills Farm, Culton Organ-ics, Happy Cat Organics, Hillacres Pride, John & kira’s Chocolates, Longview Farm, Market Day Canele, Mountain View Poultry, Paradocx Vine-yard, Savoie Organic Farm, Renaissance Sausage, Three Springs Fruit Farm, Love Bar

Dickinson Square Farmers Market Sun., 10 a.m. – 2 p.m., opens June 5Southeast corner of dickinson Square, on Moyamensing near Morris St.Products: Chemical-free vegetables, IPM (Inte-grated Pest Management) fruits and vegetables, eggs from pastured chickens, cut flowers

TUESDAy

Rittenhouse Farmers MarketTue., 10 a.m. – 1 p.m.Walnut Street, west of 18th StreetProducts: IPM fruits and vegetables, mushrooms, goat’s milk and cheese, milk and yogurt from pas-tured cows, and beef and eggs from pastured ani-mals, regular and gluten-free bread, honey, local artisan chocolate, cut flowers.Purveyors: Rineer Family Farm

South & Passyunk Farmers MarketTue., 2:30 – 7 p.m.Passyunk Avenue, off South Street, just east of Fifth StreetProducts: organic vegetables and berries, IPM fruits, organic and Amish baked goods, goat cheese, pastured beef, pork, lamb, chicken, turkey, eggs, flowers, artisan breadPurveyors: John & kira’s, Covered Bridge Produce, Livengood Family Produce, Maple Hill Farm, en-ergeia Farm, Highfield Dairy, Meadow Run Farm, Big Sky Bakery, Shumaker Flower Farm

Mt. Airy Farmers Market Tue., 3 – 7 p.m. The plaza of Lutheran Theological Seminary, 7200 block of germantown Ave.Products: organic and IPM fruits and vegetables, a wide variety of pastured meats, cut flowers and herbal teas.

Broad & Ritner Farmers Market Tue. 2 – 7 p.m., June – Oct.Broad and Ritner streets

Products: organic produce, meat and eggs, seasonal fruits and vegetables, free-range chicken, grass-fed beef and lamb, and baked goodsPurveyors: Solly Brothers Farm, Livengood Fam-ily ProduceGrays Ferry Farmers Market Tue., 1 – 6 p.m., June – Oct.29th and Wharton streets (in front of Peace Plaza)Products: seasonal fruits and vegetablesPurveyor: Beiler Family Produce

Point Breeze Farmers Market Tue., 2 – 6 p.m., June – Oct.22nd and Tasker streetsPurveyor: Riehl Family Farm

West oak lane Farmers Market Tue., 2 – 6 p.m., June – Nov.Ogontz and 72nd avenues (in front of Weavers Way)Products: milk and cheese, eggs, dried fruits and nuts, seeds, honey, tea, seasonal produce, Amish baked goodsPurveyors: Buckview Produce, Quarryville Or-chard, Seeds for Learning

WEDNESDAy

Schuylkill River Park Wed., 3 – 7 p.m., May – Oct. 25th and Spruce streetsPurveyor: Highland Orchards

Haddington Wed., 1 – 5 p.m. (and Fri., 1 – 5 p.m.), July – Nov.52nd Street and Haverford Avenue Purveyors: Dry Wells Produce, Mill Creek Farm

Broad & South Wed., 2 – 7 p.m., June – Oct.Corner of Broad and South StreetsPurveyors: Hill Top Farm, Slow Rise Bakery

Cliveden Park Wed., 2 – 6 p.m., June – Nov.Chew Avenue and Johnson StreetPurveyor: Buckview Produce

fair food staff picks…phiLadeLphia is a LocaL food mecca because… ►We’re so close to some of the richest (and longest producing) agricultural land in our country. In just an hour’s drive, you can visit cranberry bogs in the Pine Barrens, the fertile farms of Lancaster or a cheesemaker in Chester County! —EMily

GUNTHER, Farmstand Product Manager

fa ir f ood staf f picks…phiLadeLphia is a LocaL food mecca because… ►It’s important to me to know where my food comes from and how it is grown. I think it’s great that there are so many options for purchasing locally grown foods and supporting small, sustainable farms. —Holly GUERiN, Farmstand Staff

University Square Farmers MarketWed., 10 a.m. – 3 p.m.Walnut Street and S. 36th StreetProducts: conventional vegetables, IPM fruit and berries, dairy products from pastured animals, Amish canned and baked goods and artisan baked goodsPurveyors: McCann’s Farm, Hilltop Gardens

The Mayor’s Farmers Market at love ParkWed., 11 a.m. – 3 p.m.Love Park, 15th Street and JFK BoulevardProducts: IPM fruits and vegetables and baked goods. The Penn State extension will provide nu-trition and cooking information.Purveyors: Teens4Good urban farms

Fountain Farmers Market Wed., 3 p.m. – 7 p.m. East Passyunk Avenue, at 11th and Tasker streetsProducts: IPM fruits and vegetables, cut wild flow-ers, Amish cheese and baked goods

oakmont Farmers Market Wed., 3 p.m. – 7 p.m.Oakmont Municipal Parking Lot, 2419 darby Road, HavertownProducts: bison meat and woolens, gourmet cheese, vegetables, herbs, gourds, corn, fruit, jams, honey, gourmet chocolates and caramels, breads, granola, eggs, pork, ciders, goat’s milk soaps and body prod-ucts, flowers Purveyors: Backyard Bison, Birchrun Hills Farm, Blueberry Hill Farm, Éclat Chocolate, Fruitwood Orchards, Great Harvest Bread Company, Lime Valley Mill Farm, Lindenhof Farm, North Star Orchard, Shellbark Hollow Farm, Spotted Hill Farm

THURSDAy

oxford Circle Farmers MarketThu., 2 – 6 p.m., June – Oct.Oxford Mennonite Church, 900 E. Howell St.Purveyors: John esh, Ammon king’s Baked Goods, eden Garden Farm

Palmer Park Farmers MarketThu., 2 – 6 p.m., early June – Oct.Frankford Avenue and East Palmer StreetPurveyors: Beiler Family Produce, Leiper Valley Produce

Norris Square Farmers MarketThu., 2 – 6 p.m., June – Oct.West Susquehanna Avenue and Howard Street Purveyor: Riehl Family Farm

LocaL Food guide Philadelphia 2011-12

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LocaL Food guide Philadelphia 2011-12

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26 | 2011–12 LOCAL FOOD GUIDE | www.fairfoodphilly.org

LocaL Food guide Philadelphia 2011-12LocaL Food guide Philadelphia 2011-12

Fairmount Farmers MarketThu., 3 – 7 p.m., May – Nov.Corner of 22nd Street and Fairmount AvenuePurveyors: Livengood Family Produce, Orchard Hill Farms, Countryside Bakery and Farm, Sunny Side Goat DairyClark Park Farmers MarketThu., 3 – 7p.m., June – Nov.43rd Street and Baltimore AvenueProducts: Locally grown fruits and vegetables, hon-ey, cut flowers, milk, eggs, yogurt, cheeses, grass-fed beef, pastured-raised pork, chicken, turkey sausages, sweet potatoes, dried herbs, pumpkins, homemade jellies, jams and preserves, rare inter-national teas, locally made hummus and flowersPurveyors: Big Sky Bakery, Brogue Hydroponics, Country Meadow, Forest View Bakery, Fahne-stock Fruit Farm, Guapos Tacos, Hails Family Farm, Homestead Garden, Honest Tom’s Tacos, eden Garden Farm, Landisdale Farm, Margerum Herbs, Market Day Canéle, Mountain View Poultry, Melange Tea Cart, John & kira’s Chocolates, Pen-nypack Farm, Slow Rise Bakery, Triple Tree Farm, Walnut Hill Community Farm

Cecil B. Moore Farmers MarketThu., 2 – 6 p.m., June – Nov.Cecil B. Moore between Broad and 13th streets at Park Walk Purveyors: Mount Pleasant Organics, Temple Com-munity Garden

Suburban Station Farmers MarketThu., 2:30 – 6:30 p.m.16th Street Concourse between Market and JFK Products: IPM fruits and vegetables, beef and eggs from pastured animalsPurveyor: Rineer Family Farms

Jefferson Farmers MarketThu., 11 a.m. – 3:30 p.m.Chestnut St. east of 10th StreetProducts: IPM fruits and vegetables, beef and eggs from pastured animals, jams and baked goods from seasonal fruit, honey, and plantsPurveyors: Herbal Springs Farmstead, McCann’s FarmBala Cynwyd Farmers MarketThu., 3 – 7 p.m.gSB building parking lot, Belmont Avenue near St. Asaph’s RoadProducts: chemical-free and IPM vegetables, IPM fruit, european-style bread, jams and baked goods, artisan chocolate, eggs, meats, dairy products, fresh flowers, pickles and honeyPurveyors: Down to earth Harvest, Fruitwood Farms, Herbal Springs Farmstead, Frecon Farms, Fruitwood Farms, Family Cow Farm, Green Zebra Farm, Shellbark Hollow Farm, Wild Flour Bakery, John & kira’s Chocolates, Sarah Bakes

FRiDAy

Germantown Fri., 2 – 6 p.m., June – Nov.germantown Avenue and Walnut Lane.Purveyors: Wyck House, Buckview Produce

Roxborough Farmers MarketFri., 2 – 6 p.m.Ridge Avenue at entrance to Leverington AvenueProducts: IPM fruit and vegetablesPurveyors: McCann’s Farm

East Falls Farmers MarketFri., 3 – 7 p.m. Midvale Avenue near Ridge AvenueProducts: IPM vegetables and berries, Amish Baked

goods, eggs, cheese, butter, preserves and flowersPurveyor: Wellwater Farm

Haddington Farmers MarketFri., 1 – 5 p.m. (and Wed. 1 – 5 p.m.), July – Nov.52nd Street and Haverford Avenue Purveyors: Dry Wells Produce, Mill Creek Farm

The Radian Farmers MarketFri., 11 a.m. – 3 p.m., opens Aug. 23. Plaza of The Radian building at 40th & Walnut streetsProducts: IPM fruit and vegetablesSATURDAy

Hunting Park Sat., 10 a.m. – 2 p.m., June – Nov.Hunting Park Avenue and Old York RoadPurveyor: Mount Pleasant Organics

overbrook Farm Farmers MarketSat., 9 a.m. – 1 p.m., May – Nov.Overbrook Presbyterian Church, Lancaster and City Avenues Purveyors: eden Garden Farm, Forest View Bakery, Sunnyside Goat Dairy, Homestead Garden

Fitler Square Farmers MarketSat., 9 a.m. – 2 p.m., year-round23rd and Pine streetsPurveyors: Brogue Hydroponics, Philly Fair Trade Roasters, Two Gander Farm, Sunny Side Goat Dairy

Rittenhouse Farmers MarketSat., 10 a.m. – 2 p.m., year-roundWalnut Street, west of 18th StreetProducts: IPM (Integrated Pest Management) fruits and vegetables, mushrooms, goat’s milk and cheese, milk and yogurt from pastured cows, and beef and eggs from pastured animals, regular and gluten-free bread, honey, local artisan chocolate, cut flowers, wine from Lehigh CountyPurveyors: Rineer Family Farm of Southern Lan-caster, Beechwood Orchards, Down to earth Harvest

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

fa ir f ood staf f picks…phiLadeLphia is a LocaL food mecca because… ►We’re deliciously inclusive. the same local produce you would eat at a fancy, upscale restaurant can also be seen on the regular serving lines of our public schools. —MEGAN BUCKNUM,

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LocaL Food guide Philadelphia 2011-12

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LocaL Food guide Philadelphia 2011-12

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28 | 2011–12 LOCAL FOOD GUIDE | www.fairfoodphilly.org

LocaL Food guide Philadelphia 2011-12LocaL Food guide Philadelphia 2011-12

Products: chemical-free, organic and IPM vege-tables and berries, IPM fruit, goats’ milk cheeses and yogurt, eggs and meat from pastured animals, honey, sustainably caught fish, artisan chocolatePurveyors: Rineer Family Farms, Shellbark Hol-low Farm, Taproot Farm

Swarthmore Farmers MarketSat., 9:30 a.m. – 1:30 p.m.341 dartmouth Ave., SwarthmoreProducts: IPM vegetables and fruit, mushrooms, meat and eggs from grass-fed animals, artisan chocolate, soap, pies and pastries, and pastaPurveyors: Beechwood Orchards, Berry Patch

Farms, Willing Hands Farm, Big Sky Bakery, Da-vidson’s Mushrooms, Indian Orchards, Barbara’s Scones, Hobb’s Coffee, Parpedelle’s Pasta, John & kira’s Chocolates, Stratton-Wynnoor Farms

Bryn Mawr Farmers Market Sat., 9 a.m. – 1 p.m., opened April 23Municipal Lot 7 on Lancaster Ave. (In front of the Bryn Mawr train station)Products: Organic & IPM vegetables, IPM fruit, mushrooms, cow and goats’ milk, yogurt, artisan cheeses, meat and eggs from pastured animals, european-style and gluten-free bread and baked goods, honey, artisan chocolate, Philadelphia-

roasted coffee, sausage sandwiches made with locally raised meat, plants and cut flowersPurveyors: Birchrun Hills Farm, Canter Hill Farm, Davidson exotics, Philly Fair Trade Roasters, Two Gander Farm, Wild Flour Bakery, Amaranth Gluten-Free Bakery , John & kira’s Chocolates

Clark Park Farmers MarketSat., 10 a.m. – 2 p.m., year-round43rd Street and Baltimore AvenueProducts: Locally grown fruits and vegetables, honey, cut flowers, milk, eggs, yogurt, cheeses, grass-fed beef, pastured-raised pork, chicken, turkey sausages, sweet potatoes, dried herbs, pumpkins, homemade jellies, jams and preserves, rare international teas, locally made hummus, and flowersPurveyors: Forest View Bakery, Fahnestock Fruit Farm, Slow Rise Bakery, Landisdale Farm, Mar-gerum Herbs, Hails Family Farm, eden Garden Farm, Livengood’s Family Produce, Pennypack Farm, Mountain View Poultry, Honest Tom’s Ta-cos, Melange Tea Cart, John & kira’s Chocolates, Market Day Canele, Brogue Hydroponics, Triple Tree Farm

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fa ir f ood staf f picks…phiLadeLphia is a LocaL food mecca because… ►Our amazing and successful urban farms! From Mill Creek to Greensgrow to my own concrete jungle backyard, Philadelphia urban farmers keep a rich tradition alive while achieving what many thought impossible. —KRiSTiN MUlVENNA, Farmstand general Manager

LocaL Food guide Philadelphia 2011-12

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LocaL Food guide Philadelphia 2011-12

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30 | 2011–12 LOCAL FOOD GUIDE | www.fairfoodphilly.org

LocaL Food guide Philadelphia 2011-12LocaL Food guide Philadelphia 2011-12

ILLUStRAtIOnS By MELISSA MCFEEtERS

glossaryBuying Club Local food purchasing group that shares the costs of purchasing and distributing food among members. May operate on a subscrip-tion or pay-as-you-go basis.

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

Chemical Free Farms that refrain from using any chemical pesticides, fungicides and other similar agents. Chemical-free farms may or may not have USDA organic certification.

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

Cultured/Fermented Foods that have been bro-ken down into simpler forms by yeasts, bacteria or fungi. Fermented foods generally enhance di-gestive processes and have a longer shelf-life than non-fermented foods. examples include yogurt, kefir, miso, sauerkraut and kombucha.

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

What We talk about When We talk about faIr food…

Community Supported Agriculture (CSA) A form of direct marketing where consumers pay for a share of a farmer’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 CSA farms.

Hormone & Antibiotic Free Animals that have been raised without the use of growth

hormones or subtherapeutic

antibiotics.

Pasture-Raised/Pastured Animals that have never been confined to a feedlot or feeding floor, and have had continuous and unconfined access to pasture throughout their lives.

Sustainable Agriculture An holistic method of agricultural production and distribution that strives to be ecologically sound, economically vi-able and socially responsible for present and fu-ture generations. Growing/production methods may include, but are not limited to, organic, IPM, chemical-free and responsible conventional.

Transitional to Organic USDA Organic Cer-tification, on average, takes about three years of applying certified methods to a farm’s growing or production operations. While working toward a “Certified Organic” status, many farms use the word “transitional” to define their farming practices.

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

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

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

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

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 are meant to eat grass.

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

Heritage Breeds Heritage breed animals are traditional livestock that have not been altered by the demands of modern industrial agriculture. The heritage breed animal retains its historic characteristics and is raised in a manner that more closely matches the animal’s natural behavior.

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

Integrated Pest Management (IPM) A low-input approach to managing crops, ornamentals and orchards. IPM methods include, but are not limited to: using predatory insects to kill plant-eating pests, employing mechanical pest traps and using chemicals when necessary to avoid losing a crop. Many sustainable farms rely upon IPM as an alternative to the heavy use of pesticides.

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

Raw Milk Milk that has not been pasteurized or homog-enized. Many believe that raw milk contains more beneficial bacteria and enzymes, pro-tein and other nutrients, yet there is also the belief that raw milk carries an in-creased chance of exposure to harmful micro-organisms. The Pennsylvania Department of Agriculture issues raw milk permits, and regulates the operation and sani-tation of raw milk bottling facilities in the commonwealth. Twenty-eight states in the U.S. currently allow the sale of raw milk. Another important benefit of raw milk is that direct consumer sales and other vi-able markets for raw milk dairy farmers bolster their dairy business in an other-wise difficult dairy market.

LocaL Food guide Philadelphia 2011-12

www.fairfoodphilly.org | 2011–12 LOCAL FOOD GUIDE | 31

LocaL Food guide Philadelphia 2011-12

32 | 2011–12 LOCAL FOOD GUIDE | www.fairfoodphilly.org

LocaL Food guide Philadelphia 2011-12

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

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june 2011 gridphilly.com 17

For most of my life, I believed that pie was special occasion food, reserved for big family dinners and primary holidays like Thanks-giving and Christmas. Because of that, I developed a parallel opinion

that making pie was extraordinarily hard. Why else would it be trotted out only once or twice a year?

Basic Pie Dough

Makes one double-crusted pie

2 cups all-purpose flour cup whole wheat flour

1 Tbsp. sugar2 tsp. sea salt2 sticks cold unsalted butter, cut into cubes

cup ice water

Pour flours, sugar and salt in the bowl of a ��food processor. Pulse to combine. Add the cold butter cubes to the bowl and pulse until incorpo-rated into the flours, and the largest butter bits are pea-size.

Then, with the motor running, slowly stream ��the ice water into the bowl using the tube. Stop once you’ve added ¼ cup of water and test the dough by squeezing it. If it just barely sticks to-gether, it’s done.

Divide the dough in two and wrap in plastic ��wrap or waxed paper. Store in the refrigerator for at least an hour before using, or overnight; freeze for up to a month.

If you don’t have a food processor, pie dough ��is still within your grasp. Combine the flours, sugar and salt in a large bowl, and whisk to-gether. Grate very cold butter on a box grater. When it’s all grated, combine with the flours in the bowl and work together using a pastry blender or your hands. Add water drop by drop until the dough comes together. Divide and store as recommended above.

Upper Crustpie, demystified by marisa mcclellan

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But I’d always had a suspicion that pie didn’t need to be as trying as I’d made it out to be. So, last June, I decided it would be my summer of pies. I set out to conquer the category and made more pies than I could count. My friends and family were happy to gobble up my experiments until I had found my happy pie groove.

After all of that baking, the only thing I don’t really understand is why we make such a fuss over the difficulty of pie, as it’s actually one of the easier desserts out there. You don’t need much to make a good one--just flour, butter, fruit, sugar and a few spices. Once you get the hang of rolling out pie dough (for success, al-ways chill the dough before rolling), it’s as easy

as filling, topping and crimping.Make this your own summer of pie. I’ve in-

cluded my standard pie crust recipe here, as well as three fruity variations on how to use it. Whether you go with basic blueberry, strawber-ry-rhubarb or peach with crumb topping, your belly will be happy and you’ll wonder why you waited so long to try.

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.

18 gridphilly.com june 2011

strawBerry-rhuBarB Pie

1 recipe of basic pie dough1 quart strawberries, washed and quartered1 pound rhubarb, chopped into 1-inch

lengths1 cup sugar

cup all-purpose flour tsp. vanilla extract

2 Tbsp. butter1 egg (for egg wash)

Preheat oven to 425 degrees F.��Combine strawberries, rhubarb, sugar, ��

flour and vanilla extract in a large bowl and stir to combine. Set aside.

Roll out one round of dough on a well-��floured board or counter. When it’s large enough to fully cover your pie plate with some overhang, use a spatula to loosen the crust from the board. Gently fold it in half and position the plate right next to it. Leaving the crust folded, scoot it halfway across the plate, so that the seam of the fold is somewhere near the middle of the plate. Gently unfold the crust and work it into the plate.

Pour strawberry-rhubarb filling into the ��crust and dot the top of the fruit with butter. Set aside.

Roll out the second hunk of pie crust. ��You can either give this pie a full crust (mak-ing sure to cut several vents so the steam can escape) or create a lattice topper. Either way, when top crust is in position, trim excess pie crust and crimp the edges.

Whisk the egg together with a tablespoon ��of water and brush over the pastry top. This will give it a glossy finish and help it brown.

Put pie on a rimmed baking sheet and ��place into the oven. Bake at 425 degrees for 20 minutes. After that, reduce the temperature to 350 and bake for an additional 30-35 min-utes, until the top is golden and the juices are thickened.

Let the pie sit for at least an hour before ��cutting, so that the juices have a chance to con-tinue to thicken. This way, your pie won’t be a runny mess (though even runny messes are delicious).

Basic BlueBerry Pie

1 recipe of basic pie dough6 cups blueberries (fresh or frozen)1 cup sugar

cup all-purpose flour1 lemon, zested and juiced

tsp. cinnamon tsp. grated nutmeg

2 Tbsp. butter1 egg (for egg wash)

Preheat oven to 425 degrees F.��In a large bowl, combine blueberries, sugar, ��

flour, lemon zest and juice, cinnamon and nut-meg. Stir to combine and set aside.

Roll out bottom pie crust as directed above.��Pour blueberry filling into prepared piecrust ��

and dot with butter. Proceed as directed above, roll-ing out second dough ball for lattice or full crust, and brushing with egg wash. Bake as directed.

Peach Pie with crumBle toPPing

recipe of basic pie dough5 cups sliced peaches (8-9 peaches)

cup brown sugar cup all-purpose flour

1 lemon, zested and juiced tsp. cinnamon tsp. almond extract

Preheat oven to 425 degrees F.��In a large bowl, combine the peaches, sugar, ��

flour, lemon zest and juice, cinnamon and al-mond extract. Stir to combine and set aside.

Roll out bottom pie crust as directed above.��Pour peach filling into prepared piecrust. ��

Trim excess crust. Top the peaches with crum-ble topping (recipe below) and bake as directed

above.

Crumble topping1 cup oats

cup brown sugar tsp. cinnamon tsp. salt cup butter, cut into cubes

Combine oats, sugar, cinnamon and ��salt in the bowl of a food processor, and pulse to combine. Add the cubes of butter and pulse until incorporated.

If you don’t have a food processor, ��start with instant oats to mimic the tex-ture of the processed oats.

Brewed awakeningTime trumps temperature in this cold coffee recipe by janina a. larenas

Cold-brewed coffee has a long and delicious history in New Or-leans, a city that can lay claim to

even more sticky summer days than Phila-delphia. Traditionally brewed at home in old mayonnaise jars with chicory, the con-centrated elixir is diluted to taste, sweet-ened and sipped on porches as a respite from oppressive temperatures.

The method was made popular through-out the South in 1964 by Cornell chemical-engineering grad Todd Simpson, who based his technique on ancient Peruvian brewing methods. Old as it is, it wasn’t until a few years ago that this low-energy method of brewing really made a buzz in the serious coffee scene. Cold-brewed quickly became standard for iced coffee in specialty coffeehouses because of its unique flavor, low acid-ity and how foolproof it is to make. Whereas most hot-brewed cof-fee becomes bitter and unpalatable as it cools, losing the im-portant flavors and aromas that make it so delicious, cold-brewed coffee preserves a gentle, almost sweet flavor in a concentrate that can last as long a week in the refrig-erator. And it really is gentle. With about 67 percent less acidity, and a fraction of the caffeine of hot-brewed coffee, it’s a savior for those with acid-sensitive stomachs or easily caffeinated constitutions.

Besides the remarkable flavor, the best part about cold-brewed coffee is that you don’t have to turn on the stove in the mid-dle of the summer heat to make it.

colD BreweD coffeeMakes 2 large glasses

1 cup coarsely ground Corsica coffee from La Colombe

1 quart-size jar water French press, fine mesh sieve,

or cone filter for straining

In a quart-size jar, soak 1 cup coarsely ��ground coffee in water for 12-24 hours.

Strain the coffee and store in the ��refrigerator.

To use the concentrate, mix with wa-��ter or milk and sweeten to taste. Serve over ice.

june 2011 gridphilly.com 19

curd is the wordyou don’t need a dairy to make farmer’s cheese by felicia d’ambrosio

Resembling a pot of creamy, green-flecked pebbles, the addictive herbed farmer’s cheese made by Sue Miller of Birchrun

Hills Farm materializes unpredictably enough to make its every farmers market appearance memorable. Sweet, milky and deliciously ver-satile, farmer’s cheese is just a bottle of milk and a squeeze of lemon away when you can’t get your Birchrun Hills fix.

No special ingredients or equipment are re-quired; a clean, thin T-shirt in a single layer can even pinch-hit here for cheesecloth. A quart of milk produces just about a cup and a half of tender curds, and the protein-rich liquid whey can be used to make soup, oatmeal or as a smoothie base.

Since the flavor of your cheese will depend on the milk you choose, buy the best whole, local milk you can afford; reduced-fat or skim milk makes tough, flavorless cheese. Supermarket milk can work, but since it’s likely traveled a long distance and been continuously (as opposed to batch) pasteurized, may not produce luscious results. Pick up the cream of the crop at Fair Food Farmstand in the Reading Terminal Mar-ket (12th and Arch), Green Aisle Grocery (1618 E. Passyunk Ave.), Almanac Market (900 N. Fourth St.) and Essene (719 S. Fourth St.).

farmer’s cheese

recipe by janina a. larenas

Yield: 1 cups

4 cups (1 quart) local whole milk, not ultra-pasteurized

cup lemon juice tsp. salt

Line a colander or mesh sieve with ��several layers of cheesecloth and then dampen with water. Place over a bowl that will allow plenty of room for liquid whey to drain from solid curds.

Pour milk into heavy-bottomed pot ��and set over medium heat; add salt. Stir often to prevent milk from scorching and sticking to bottom and sides of pot.

When milk is just about to boil (180 ��degrees F), remove from heat and add lemon juice, stirring slowly with a wood-en spoon. The milk will immediately sep-arate into curds and whey. If it does not separate, add more lemon juice a little at a time. Let stand 10 minutes.

Gently pour curds and whey into ��lined colander to drain. Allow to stand 10 more minutes; then gather up edges

of cheesecloth and gently twist to strain out excess whey.

If you desire a ��ricotta-like cheese, you’re done. For a creamy, spreadable cheese, add a tablespoon or two of heavy cream and mix. If you’d prefer a sliceable, paneer-like cheese, wrap curds in cheesecloth and place on a wooden cutting board (to help drain/absorb water) and set a weighted plate on top. Allow to rest for 4 to 8 hours or overnight. Slice and use in recipes calling for mild cheeses.

Variations:

Infuse salted milk with stalks of rosemary; ��curdle and strain as usual. Layer in lasagna; drop tablespoons into pasta dishes to finish.

Infuse very lightly salted milk with lavender ��buds or whole mint stalks; curdle and strain as usual. Whip drained curds with two tablespoons heavy cream, and simple syrup to taste (equal parts near-boiling water and sugar); use to top waffles, pancakes and fresh fruit, or stuff French toast.

Gently mix drained curds with chopped fresh ��or dried herbs, like parsley, chervil, thyme and chives. Stir herbed cheese into eggs, or spread on bread for sandwiches with radishes, cucumbers, avocado and sprouts.

from the mouths of Babeslocal trio purveys ice cream via tricycle by felicia d’ambrosio

San francisco has never been short on culture—counter or oth-erwise—but it was the ice cream

scene that inspired local musician Pete Angevine while visiting the West Coast last summer.

“Humphry Slocombe changed my life,” he deadpans, referring to the desti-nation parlor churning organic milk into unique flavors like Peanut Butter Curry and the cornflake- and bourbon-spiked Secret Breakfast. Serendipity morphed into action when Angevine realized mu-sical collaborator Martin Brown was also making ice cream in “goofy flavors” at home.

“This is just a new and exciting way to be creative,” he says. “We’ve all been in bands and are sick of it.”

Along with Jeff Ziga, the trio will roll out Little Baby’s Ice Cream at the Kens-ington Kinetic Sculpture Derby on Sat., May 21, selling handmade scoops from a custom, freezer-fitted tricycle-cum-“strange multimedia sculpture” by sculptor Jordan Griska.

Flavors range from adventurous Car-damom Caramel (aromatic and savory; pair with mango or tropical fruits) and Earl Grey Sriracha (smoky tea dissolving to a spicy finish) to purist Birch Beer and smooth, rich Coffee Toffee. Balsamic Ba-nana and Red Bean Rice Krispie flavors are also in the works.

“Some of my favorite music is made by people who don’t know how to play music,” says Angevine. “We're all com-ing from a non-culinary background... In some ways it’s more than food.”

Look out for Little Baby’s Ice Cream trike at events all summer along, including the R5 Punk Rock Flea Market on Sun., May 22. More at littlebabysicecream.com.

PhoTo by michael Persico

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20 gridphilly.com june 2011

Herbal cocktails have evolved beyond the mojito. Why should the garden be any differ-ent? All across town, smart bartenders are mixing sophisticated summer elixirs with leaves, flowers, berries and buds of locally grown flora. Since you, savvy gardener/drinker, already have the mint-and-basil basics mastered, we thought we’d help you diversify your imbibe-able herb portfolio. Muddle 'em. Steep 'em. Soak 'em in gin or freeze 'em in ice. These 18 plants will keep you (and your drink) refreshed all summer long.

The Modern Cocktail Gardenpresenting 18 plants to grow (and drink) this summer by adam erace

SWEET

Without ever turning to the baker’s rack, you can push drinks in dessert-y directions with certain naturally sweet and highly scented species. Take Himalayan honeysuckle, a vigorous viner—trellis it—whose inky purple, burnt-caramel-flavored berries compensate for odorless (albeit striking) burgundy blooms. strong sweet birch, cinnamon and anise notes give bourbon-friendly hoja santa, a “holy leaf” indigenous to the tropics, its nickname: root beer plant. The downy white-rimmed leaves of pineapple sage add that fruit’s essence to any cocktail—try it in a rum punch—without add-ing any actual fruit. showy sweet woodruff is a must for its vanilla fragrance, best known

for its use in Germany (and at south street’s brauhaus schmitz), where syrup made from the star-shaped leaves (waldmeister sirup) takes the tart edge off berliner-weisse. skip the sugar jar and grow stevia, sun-dried and buzzed through a coffee mill.

SAVORY

Want a drink you can chew on? infuse tequila with a few branches of barbecue rosemary (named for its skewer-worthy branches that can double as swizzle sticks) to reinforce the smokiness of, say, a nice reposado. long-stemmed chives, with their fuschia pompom blooms, add an onion-y accent (and appeal-ing garnish) to a bloody mary, while muddled

bronze fennel, an heirloom that shoots mas-cara-wand stalks all summer and fall, works well in bitter italian aperitivi and—bonus!—is a free source of pricey fennel pollen. Pizza player Greek oregano is also surprisingly versatile in cocktails; barbuzzo (110 s. 13th st.) bar man-ager Terence lewis uses the fuzzy lancaster-grown leaves to give the sprightly Gin & sin (opposite) some woodsy gravitas.

CITRON

even the most strident locavore must concede defeat to the climate restrictions that prevent citrus, cocktails’ crucial equalizer, from thriv-ing in the DelVal. When weather refuses to hand you local lemons, grow lemongrass—the

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Himalayan honeysuckle

pineapple sage

sweet woodruffhoja santa

stevia

bronze fennel

chives

Greek oregano

barbecue rosemary

lemon verbena

lemongrass

chamomile

borage

illusTraTion by melissa mcfeeTers

june 2011 gridphilly.com 21

gin & sin

Terence Lewis, Barbuzzo

2 slices peeled cucumber 6 leaves fresh Greek oregano 1 oz. Thatcher’s organic cucumber liqueur 1 drop dry vermouth 3 oz. hendricks gin splash soda

In a shaker, muddle cucumber and oregano. ��

Add cucumber liqueur, dry vermouth, gin and ice.Shake and serve with ice in cocktail glass.��

Top with soda and garnish with an addi-��

tional slice of cucumber

Big fella Punch

Phoebe Esmon, The Farmers’ Cabinet

1.5 oz. michael collins irish whiskey .75 oz. chamomile syrup* .75 oz. lemon juice .75 oz. ginger beer 2 dashes regan’s orange bitters no. 6

*Chamomile syrupsteep .75 oz chamomile tea in 3 cups water. strain out flowers and combine hot tea with 3 cups sugar. stir until dissolved. store in refrigerator.

Place whiskey, syrup, bitters and lemon in tin ��

and shake. Strain over new rocks. Top with ginger beer and garnish with lemon wheels.

supermodel stalks lend american lemonade (spiked or non) an exotic whiff—or citrus-toned herb varieties like pungent lime basil, hardy lemon thyme and low-maintenance grape-fruit mint, equally invigorating in Gin rickeys. lightly crushed, the sandpapery, light-green leaves of lemon verbena release a beguiling lemon-candy aroma that makes Zahav’s israeli riff on the mint julep (jewlep?), the lemonanna, an essential in the discriminating drinker’s black book.

FLORAL

more than just a pretty face, flowers are one of the most versatile crops in a green-thumbed bartender’s garden. sturdy Texas tarragon

takes its name from the anise-y flavor of its deep-green leaves, but it’s actually an equato-rial marigold whose edible buttercup-colored blooms are stunning suspended in ice cubes. Periwinkle-blue and perfect with gin, borage flowers have a cool cucumber flavor, while hauntingly fragrant violets, steeped in simple syrup, make a quick substitute for hard-to-pro-cure crème yvette in classic cocktails like the aviation. bartender-about-town Phoebe esmon, currently behind the bar at The farmers’ cabi-net (1113 Walnut st.), uses the same approach with chamomile, lending an unusual, musky chord to her big fella Punch, above.

lime basil lemon

thyme

Texas tarragon grapefruit mint

violets

cockTail PhoTos by lucas harDison anD Dan murPhy

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22 gridphilly.com june 2011

Today, there are just over 2.1 million farms that produce and sell at least $1,000 of agricultural products per year; less than 1 percent of the popula-tion claims farming as an occupation. According to the United States De-partment of Agriculture, 97 percent of farms are family-owned and -oper-ated. Though that number is true, it’s also misleading with regard to where most of our food really comes from: Giant agribusinesses like Monsanto Co., Hormel Foods Corp., Tyson Foods Inc. and Archer-Daniels-Midland Co., among others, produce 66.6 percent of the domestic food brought to market. These largest farms, about 8 percent of that 2.1 million, receive 52 percent of federal farm subsidies. As the mean age of farmers rises (40 percent are 55 or older), the future of independently owned American farms—inextricably linked to the future of food—must be addressed.

“In the U.S. model of farming, the value of the farm is in the land,” says Marilyn Anthony, Southeast Regional Director of the Pennsylvania As-sociation for Sustainable Agriculture (PASA). “Beginning farmers have the same two frustrations: no land and no money. A typical new business struggles for capital, but land is essential for farming, and so expensive. So, how can we get these farm entrepreneurs launched? … PASA has al-ways defined sustainability starting with the proposition that you have to make a living.”

For those who didn’t grow up behind the wheel of a tractor, starting a viable business coaxing food from the land can seem as unattainable as a fairy tale. Like Cinderella, real-life start-up farmers found the magic only happened after the hard manual labor. But living the dream is getting more feasible by the season.

consider phil smeltz, who blew all of his money roaming around Alaska just after graduating from Susquehanna University with a busi-ness degree in 2007. Feeling adrift, he returned to his father's home in Lancaster County and answered a Craigslist help-wanted ad for a laborer on an organic farm.

“I was working alongside 14-year-old Amish kids,” says Smeltz. “I was the bottom of the totem pole—all these younger kids were doing the more skilled jobs, but I loved it. These kids showed me how to work. They worked harder than I’ve ever seen anybody work.”

One season into his tenure at Crawford Organics, Smeltz was joined by his friend Robert Todd, whose life was in a similar state of flux. Us-ing Todd’s full-size cargo van, the two took over transporting and selling Crawford’s produce at the Bryn Mawr farmers market.

“I started understanding that farming was more than being on your hands and knees in the field,” says Smeltz.

“While Phil was working in the fields,” adds Todd, “I was helping out with a first-year CSA and got to see real-world distribution.”

In the first weeks of 2009, Smeltz proposed an idea to the farm’s owner, Jim Crawford: He would scale down to working for Crawford Organics

part-time, and lease a half-acre of Crawford’s land—as well as resources like trac-tors and access to irrigation systems—for he and Todd to start their own business. Fortunately for Smeltz and

Todd, not only did Crawford agree, but he was also leaving the Rittenhouse farmers market, making the newly minted Down to Earth Harvest the only certified organic grower at that “rising, vibrant market.”

Just a few weeks into selling at Rittenhouse Market last year, the Down to Earth partners met a woman searching for a farmer to cultivate the property she had inherited in Kennett Square. Down to Earth had found a home. With $20,000 invested and a three-year lease signed, the duo is “in a direct partnership with Mother Earth,” as Smeltz says, operating a small CSA for the 2011 season. “A farm is not a factory; it’s a man-managed

so you want to Be a farmer?it’s hard work—but it’s also easier than you think. by felicia d’ambrosio

At the most fundamental level, food is inseparable from farmers. The richness of our seemingly boundless land beckoned settlers across the continent to build the homesteads, farms and ranches that became the cradle of the first American Dream,

literally feeding the growth of a young nation. In 1935, the number of farms in America peaked at 6.8 million, just as the population topped 127 million citizens.

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PhoTo by alberT yee

TJ Costa and Christine Henwood Costa of Turning Roots Farm.

june 2011 gridphilly.com 23

H as your inner digger started de-manding more than just a container, backyard or rooftop garden yet? Wheth-

er you have hours, months or a year to spare, opportunities abound to discover if the reality of working the land works for you.

The ideal place to start is with a workshare option at a local CSA. Workshare members take on farming basics like seeding, transplanting, watering crops and preparing shares for fellow CSA members in exchange for a discount on their own CSA share, or a small share itself. Both Greensgrow Farm in Kensington and Gardeners’ Earth Spring Farm offer workshare options each season.

Internships and apprenticeships offer a full-time experience living and working on a farm. Phoenixville’s Charlestown Farm and Perkasie’s Blooming Glen Farm take two and four interns, respectively, each season (April to November). Workdays of 10 to 11 hours are filled with seed-

ing, transplanting, harvesting and preparing for farmers markets. At each farm, interns are rewarded for their commitment with a monthly stipend, housing and all the produce they can eat. Charlestown’s renovated stone carriage house is equipped with a gourmet kitchen, while Blooming Glen’s farmhouse offers interns pri-vate bedrooms, plus high-speed Internet.

Joining up with WWOOF (World Wide Oppor-tunities on Organic Farms) is the ultimate oppor-

tunity to live as a farmer anywhere in the world. Branches of the organization exist in North and Latin America, Europe, Africa, the Middle East and Asia. Interested volunteers should contact a host farm via WWOOF regional websites to coor-dinate a work exchange with the farm’s owners. Length of stay is negotiable and farm work is done in exchange for housing, meals and full-on cultural immersion. —Ariela Rose

microcosm of the natural earth. I work outside every day; I grow food. We’re trying to make a living at it, not get rich—but having a savings account and health insurance is important. How do you make a small, profitable farm from a very tight budget? It’s frustrating but fun… It was a personal destiny thing.”

tj costa and christine henwood costa had been working their four-acre Turning Roots Farm part-time for two years while holding down other jobs. They simply needed more land to make the operation a viable full-time venture. For them, destiny came in the form of PASA’s Farming for the Future Land Access Program.

“The program,” explains Marilyn Anthony, “is meant to bring together landowners of many shapes and sizes—hospitals, institutions, land trusts and conservancies, businesses with large campuses—with people who want to start or grow their farming business, but don’t own land.”

The PASA pilot program is shifting into gear on the 450-acre (of which 250 are arable) property of Lundale Farm in Chester County. Lundale Farm, Inc. President Laura Morris Siena is supervising the transi-tion of the property from con-ventional dairy and hay farm to organic farm.

“My parents bought Lundale in 1946 as a place to bring up us children, and went on to establish themselves as land preservationists,” says Siena. “My mother wants the farm to become a not-for-profit orga-nization and be farmed organically. In Pennsylvania, there is lots of land under conservation easement—it can’t be built up or developed for Mc-Mansions, but a lot of it just sits there, looking very pretty but not feeding our local population.”

Lundale’s mission is trifold: Grow organic food, provide educational programming and serve as a model for other landowners transforming fallow acreage into productive land. “My oldest brother contacted PASA in 2008 for a study on how the farm could be transitioned from conventional to sustainable organic farm,” says Siena. “Expert farmers walked the place,

and came to a consensus on how to proceed: Establish a multi-enterprise farmer community. Leasing land to individuals who could work together by sharing equipment, infrastructure and composting.”

Enter PASA and Turning Roots, the first of a planned five to six farms Lundale hopes to lease land to.

“We own the farm we live on—just about four acres,” says Christine Henwood Costa, “and are now renting five acres from Lundale with the hope we’ll grow into more. The space and relationship [facilitated by PASA] has allowed us to jump in full time.”

This is in keeping with that core definition of sustainability—that food producers must be able to make a living. In devising this program, PASA had taken the problem of farmers building equity without owning land to MBA students at Temple University’s Fox School of Business.

“They did their business analysis and came back with really exciting in-sights,” says Anthony. “Not only is leasing a way to build equity—it’s the best and fastest way. It’s a work in progress, but we are coming to rejuvenating farming from a different economic per-spective.

“In the state of Pennsylvania, 600,000 acres of land have been preserved,” says Anthony. “Not all of that is suitable for farming, but if even 1 percent of it was farmed—if we can forge these relationships between owners

and farmers—it unlocks tremendous economic power. The minimum annual yield of intensive vegetable growing on one acre is $8,000 and can scale up to $20,000.”

“I always thought farming would be cool,” muses Henwood Costa. “But I didn’t know anything you needed [to know] to grow food. PASA made it possible to start learning. The ‘Yes, you can’ attitude, workshops and learning from people in the field… it’s risky to do it full time, but their support makes it feel possible.”

For more on PASA’s Farming for the Future program, visit pasafarming.org.

greensgrow Farm: greensgrow.org/farm/overview/csa.html

earth spring Farm: earthspringcsa.com/content/9614

Charlestown Farm: charlestowncooperativefarm.org/opportunities.html blooming glen Farm: bloomingglenfarm.com/jobs.html

WWooF: wwoof.org

hey, greenhorn! find out if you’re a farmer of the future

mo

re

in

fo

I started understanding that farming was more than

being on your hands and knees in the field.

—Phil Smeltz

24 g r i d p h i l ly. c o m JUNE 2011 top photo by JEN brittoN

by bernard brownurban naturalist

Of course, as any child in garter snake territo-ry knows, it’s all bluster. Garter snakes can draw blood, but only a few little pinpricks. Technically, garters could be considered venomous. Their sa-liva is toxic to their prey, but less so to humans, and they lack fangs to deliver it efficiently. Still you might notice those little pinpricks bleeding a bit longer than you think they ought to. The terrified little snake can gape its fearsome mouth and bite as much as it wants, but it can’t make you put it down.

We might focus on all the dramatic bit-ing, but the business end of the garter snake is at the base of its tail. When you decide to pick up a garter snake, you’re committing to stink for the rest of the day thanks to a power-ful musk they mix in with their feces. Yum.

So, it’s probably

best—certainly cleanest—to observe the garter snake from afar. Unlike Philadelphia’s other com-mon snake, the shy and reclusive brown snake, garters are active during the day and in places we go on nice sunny days. If you see a snake glide across the trail at the John Heinz National Wild-life Refuge or in the Wissahickon, it’s probably a garter. I’ve seen several around Cobbs Creek, hunting for minnows and tadpoles in the shal-

low water and cross-ing to the other side, leaving rippling sine curves echoing across the surface.

In front of a block of rowhouses in Up-per Roxborough, not far from the old res-ervoir, I once stopped to photograph a dead

garter snake on the asphalt, flattened and dried into road jerky. Some garter snakes have a clean, sharply defined light stripe running down the back; others are like a checkerboard; most are some combination; but all have some green on them. After they’ve been dead a few days, this green pigment degrades to a vivid blue. While I explained what I was doing to a family of be-mused locals sitting on their porch, a live garter snake crossed the street successfully, but ran into my foot. As I held it up to the folks on the porch, one remarked matter-of-factly that they had a bunch in their yard.

Indeed, you might find garter snakes in your own garden†, hiding under a rock or hunting worms, slugs and any other small creature they can wolf down. Unfortunately, you won’t find them as deep into urban Philly as the brown snakes—the flip side of being active during the day is getting run over by cars, and the more road surface you’ve got relative to habitat, the fewer garter snakes you’ll see.

bernard brown is an amateur field herper, part-time bureaucrat and director 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. Be sure to pick up next month’s issue to read about the secret life of the bog turtle.

I have many photographs of garter snakes attacking. Some are biting my hand. The others are going after the camera, their pink mouths open wide and ready to do battle. I am usually trying for a more peaceful com-

position, but garter snakes are fighters—they don’t sit there passively while a monster lifts them way off the ground and points a giant, shiny eye at them.

go a few rounds with the feisty, bite-y (and harmless) garter

You Snake!

†These snakes are not named for gardens, but rather for an article of clothing once used to hold up socks, and probably best known for its ribald role in wedding receptions.

JUNE 2011 gridphilly.com 25

I confess. I judge books by their covers. I’ll happily lay down an ex-tra couple of dollars for the bottle of wine with the well-designed label. And yes, this unfortunate tendency extends to my little garden. For the

past several years, containers sprouting heirlooms with awesome names (Mr. Stripey, Dragon’s Egg, Boothby’s Blonde, Painted Lady) and gorgeous packag-ing have taken up every available inch of dirt. Alas, the packaging often seems to be better than the yield.

shoots ladders by char vandermeer

After spending the long cold winter months trolling the interwebs, and interviewing farm-ers and growers who really know their stuff, this gardener came to a shocking realization: Maybe there really is a difference between art and sci-ence. And, like a lot of gardeners who had eagerly embraced heirloom plants—from the bounty that gets laid out on summer weekends at Headhouse Square and the homespun pride that comes from sticking with time-honored crops rather than the products of some laboratory somewhere—I be-gan to question whether “old-fashioned” always translated to “better.”

But first, a few words about the heirloom are in order. It’s hard to define precisely the term “heirloom,” but for our purposes, let’s just call them open-pollinated (like, by bees) seeds that have been passed down from generation to generation. That passing down is the chief at-traction: The nostalgia factor is alluringly high in heirloom collecting. What we now consider “heirlooms” are essentially brilliant mistakes: plants that cross-pollinated naturally to pro-duce a new breed superior to its parents in flavor and yield. Those resulting successes are then propagated from one growing season to the next through seed saving; each season’s tomato grows from the seeds of last summer’s crop. This may well mean that a Brandywine tomato grown successfully from generations of saved seeds in Pennsylvania may differ slightly from a Bran-dywine grown in Michigan, from generations of saved Michigan seeds; however, the unique flavor traits of the fruit survive generation to generation, region to region.

This is where the hard-and-fast distinction between the dirty-fingernailed farmer and the wonk in a lab coat breaks down, though: That Brandywine tomato is just an old-school version of a modern hybrid. In a nutshell, modern hy-brids are produced by crossing two parent plants using controlled (usually by hand) pollination. This labor-intensive process produces a plant

that is certain to carry specific traits from each parent, typically the dominant flavor and texture of one, and the disease-resistance of the other. The resulting first-generation hybrid (F1) will be a tougher plant with higher yields because of this highly controlled background. Because the original cross must be replicated each year to ensure that the balance of desired traits remains stable, the plants can also be quite costly. Even the seeds of the most famous and enduring hy-brids (Early Girl tomatoes, for example) won’t reliably produce that same fruit the following year. The wonks in their lab coats have depress-ingly little use for nostalgia.

When gardening space is limited, it makes good sense to go for yield over Luddite pride. Many hybrid tomatoes, cucumbers, melons and beans are bred specifically for container gardens and limited growing seasons. There are down-sides, to be sure. Seed saving probably isn’t go-ing to happen this year in my garden—there’s almost no chance that the labor that goes into the hybridization process will also result in reli-able second-generation seeds. I’m prepared for a couple dozen hybrid Tomandes to be a little less delectable than that single heirloom Purple Calabash—I can do a lot more with 12 tomatoes than with one. And with any luck, my cucum-bers won’t succumb to powdery mildew, beans will avoid the mosaic downfall, and tomatoes will evade the annual (and seemingly inevitable) onslaught of blight and fungus, all menaces that are much more comfortable attacking familiar, low-resistance heirloom hosts.

Hybrid seed packets won’t appeal to your aesthetic senses the way heirlooms do, and “F1” doesn’t exactly start a gardener’s engine the way a Mortgage Lifter might, but the promise of homegrown bounty sure does.

char vandermeer tends a container garden on her South Philly roof deck; she chronicles the tri-umphs and travails at plantsondeck.com.

Science FrictionWhen your heart says heirloom, but your brain says hybrid.

26 gridphilly.com june 2011 PHOTO BY BENJAMIN LONG

MAY14 Styrofoam Fish Box

to Alpine TroughPenn State Extension Mas-

ter Gardeners Loretta Demarco and Michele Koskinen will teach you how to transform fish boxes from your local gro-cer into trough planters that will house alpine and rock gardens. Bring along plastic gloves, four large plastic trash bags and a flat tool for spreading grout, and by the end of the workshop you’ll have yourself a lovely, low-maintenance addition to your garden. Pre-registration is re-quired and is limited to 25 participants.

Sat., May 14, $25, 9 a.m. registration, 9:30 →a.m. workshop, Fairmount Park Horticultural Center, N. Horticultural and Montgomery Drives, for more information and to register, visit philadelphia.extension.psu.edu

MAY14 hilltop civic Association

Flea marketShow off your crafts or sell off your ga-

rage hoard when the Hilltop Civic Association hosts a flea market in Havertown. All vendor spaces are first-come, first-served, and you may rent multiple spots.

Sat., May 14, 9 a.m. – 2 p.m., $10 for Hilltop →Civic Association members and $25 for non-members, Havertown Flea Market, located on the corner of Eagle/Drexel Av-enue and Steel Road. For more information, visit hilltopcivic@verizon.net.

MAY14 Stand Up for the oceans

Though Sea Shepherd Conservation Society’s mission is deadly serious—

protecting marine wildlife from poaching—their Stand Up for the Oceans dinner and auction takes a lighter approach, with comedy from Gary Gul-man, third-season runner-up on NBC’s Last Com-ic Standing. Sea Shepherd Deputy CEO Captain Chuck Swift, featured on Discovery’s reality show Whale Wars, will also make a special appearance. Proceeds from an auction of exclusive Whale Wars items will benefit Sea Shepherd.

Sat., May 14, 6 p.m., Colleen’s at the Savoy, →1444 Rt. 73, N. Pennsauken, NJ, for more information and to purchase tickets, visit seashepherd.org/standup

MAY16 GRID June Food issue

release partyJoin us at the legendary Reading Ter-

minal Market to celebrate the release of our annual Food Issue, and comprehensive Local Food Guide, made in partnership with Fair Food. Cherry Hill’s Flying Fish Brewery and event co-ordinators Rolling Barrel will be busting out the region’s finest beer, wine and cheese beginning at 5:30 pm. See you there!

Mon., May 16, 5:30 – 7:30 p.m., FREE event! →Reading Terminal Market, 51 N. 12th St., for more information, visit gridphilly.com and readingterminalmarket.org

MAY19 Urban Sustainability Forum:

We Are our WaterHead to the Academy of Natural Sci-

ences to take part in this month’s Urban Sus-tainability Forum. We Are Our Water focuses on proper water management and the public health consequences of neglecting water qual-ity. Special guests include Chris Crockett from the Philadelphia Water Department, Sean Byers from the Brandywine Realty Trust and Shanta Schachter from Sustainable 19125. Speakers will answer questions including, “Who is protecting

our water quality?” and “Who is responsible for making sure we have enough?”

Thu., May 19, 6 - 6:30 p.m. reception, 6:30 →p.m. program, Academy of Natural Sciences, 1900 Benjamin Franklin Parkway, to register, visit weareourwater.eventbrite.com

MAY21 Wine & Wildlife Festival 2011

Woodford Cedar Run Wildlife Refuge, a nonprofit dedicated to rehabilitating

injured and orphaned wildlife, presents its 10th annual Wine & Wildlife Festival. The evening will consist of wine tastings from over two dozen wineries, a sampling of microbrews and a gour-met picnic dinner on the Refuge grounds. Live music, nature-themed artwork and a chance to spot “animal ambassadors” will make the eve-ning one to remember.

Sat., May 21, 4:30 - 7:30 p.m., $50, →4 Sawmill Road, Medford, NJ, to register, call 856-983-3329 ext. 100

MAY22 Art Under the Stars

The Mt. Airy Art Garage will host a ro-mantic evening of fine art, handicrafts

and live music at the palatial Governor’s Man-sion on Walnut Lane in Mt. Airy. The evening will feature a silent auction, performing artists and plenty of mouthwatering food and drink options.

Sat., May 22, 6 – 10 p.m., $30, →The Governor’s Mansion, 254 W. Walnut Lane, for more information, visit mtairyart-garage.org, or call 215-242-5074

MAY23 Feeding the Future Series part 3

Check out the final installment of the Academy of Natural Science’s three-part

series, Feeding the Future. This last segment, Lo-cal Food-Safe Food: Bringing it to the Market, focuses on the sustainability of purchasing lo-cally grown food. Experts in agriculture, health and food policy, and food educators will present educational information on the best ways to in-crease the availability of local food while ensur-ing consumer safety.

Mon., May 23, 6 – 8:30 p.m. →FREE event! The Academy of Natural Sciences, 1900 Benjamin Franklin Parkway. For more information and to register, visit localfoodsafefood.eventbrite.com

MAY31 Saturdays at the Schuylkill

Volunteer with sustainable clothing company United By Blue as they help

clean up Bartram’s Garden on the last Tuesday of

MAY1415 Art Star craft Bazaar

Got a craving for quirky, high-quality handmade goods? The outdoor Art Star Craft Bazaar is your mecca, featuring more

than 100 local and national artisans. Scope out a diverse collection of house-wares, dolls, prints, ceramics, clothing and accessories, as well as paintings and drawings. Rain or shine.

Sat., May 14 and Sun., May 15, 11 a.m. – →6 p.m., FREE event!, Penn’s Landing Great Plaza located on Columbus Blvd. between Walnut and Chestnut St. FREE event! For more information, visit art-starcraftbazaar.com/index1.html.

june 2011 gridphilly.com 27

the month, through September The historic garden is located along the tidal portion of the Schuylkill River and often littered with upstream trash. Tools, gloves, water and snacks will be provided to volunteers, and comfortable clothing and closed-toed shoes are recommended. Held rain or shine.

Tue., May 31, 10 a.m. – 1 p.m., Bartram’s →Garden, 5400 Lindbergh Blvd., for more information, visit unitedbyblue.com

JUN02 pennFuture’s 2011 Annual

clean Energy conferencePennFuture’s Clean Energy Confer-

ence, now in its 11th year, has become one of the main attractions for government officials, public interest organizations and the energy industry to network and discover more about clean energy markets and policies in Pennsylvania.

Thu., June 2, 8:30 am - 4:30 pm, Radisson →Penn Harris Hotel and Convention Center, 1150 Camp Hill Bypass, Camp Hill. For more information, visit pennfuture.org

JUN03 JuJu Salon Art Show

Queen Village’s organic salon will showcase the work of local members

of the Three Sisters Marketplace, an online re-tailer of handmade goods including hand-poured candles, jewelry, fabric belts, stationery, hand-bags, baby clothes and more. Ten percent of all proceeds will benefit Musicopia, a Philly-based program that seeks to revive in-school music education. Complimentary beer, wine and light fare will be served.

Fri., June 3, 8 – 10 p.m., FREE event!, Juju →Salon and Organics, 713 S. Fourth St., for more, visit jujusalon.com

JUN05 Arts in the park

Join the Friends of High School Park as they celebrate their 16th annual Arts in

the Park festival, complete with 50 juried arti-sans, a garden club plant sale, live music all day, food and refreshments, a moon-bounce, hayride and face painting. It’s fun for the whole family!

Sun., June 5 (rain date Sun., June 12) 10 a.m. →– 5 p.m., FREE event! High School Park, Mont-gomery Avenue and High School Roads. For more information, visit highschoolpark.org/.

JUN11 Urban Energy

Edition of the Bowling BallRoll with the Community Design Col-

laborative for a friendly and fun bowling compe-tition and fundraiser, the 15th Annual Bowling Ball. There will be prizes awarded for the best costumes, trophies given to the best and worst bowlers, and a raffle. Proceeds will help the col-laborative improve Philadelphia’s neighborhoods through innovative design work. Lanes sell out quickly, so register early to secure your spot and show off those hooks (or gutter balls).

Sat., June 11, 6 – 10 p.m., Erie Lanes, 1310 →Erie Ave. For more information, contact Har-rison at 215-587-9290, to register visit, 2011bowlingball.eventbrite.com

JUN11 First Annual Flashpoint

Theatre BrewfestJoin Flashpoint Theatre at its inaugural

homebrew competition and fundraiser. The fes-tivities include homebrew tastings, judging by local beer celebrities, cooking demonstrations and a raffle. The entry deadline for homebrew-ers is May 30, the contest entry fee is $10 (fee and supplies are tax deductible), and each entry must include one case of labeled homebrewed beer with a description (extra points for creativity).

Sat., June 11, 2 – 5 p.m., $30 Noble: An →American Cookery, 2025 Sansom St. For information, including how to enter, visit flashpointtheatre.org/events.html

JUN12 dock Street philly Beer Week

music FestivalDock Street’s third annual free music

fest is back to bring you great beer, delicious food and bumping beats just outside their West Philly Brewery. Enjoy seasonal ales and lagers including DS’s Summer Session, Pimp My Rye and Flemish Sour, plus fresh, wood-fired pies and grilled veg-etarian sausages. Music will be supplied by Philly natives Stinking Lizaveta and other local artists.

Sun., June 12, 2 - 6 p.m., Dock Street →Brewery, 701 S. 50th St., for more information visit dockstreetbeer.com

JUN18 murals & meals Tour – Fork

From May through November, Mural Arts offers art hounds a chance to get a

taste of Philly’s eclectic mix of murals and enjoy lunch prepared by one of the city’s renowned chefs. This tour will feature a special presenta-tion and tasting menu prepared by Fork chef Terence Feury. The tour departs and returns to the restaurant on an antique trolley.

Sat., June 18, 10 a.m. tour, noon lunch, Fork, →306 Market St., for more information and to purchase tickets, visit muralarts.org

JUN24 25 pA Environment ride

Join the Pennsylvania Environmental Council (PEC) for a three-day, 160-mile ride from the Susquehanna to the Schuylkill. Proceeds will go toward

PEC’s greenway and trail work. There is also an optional one-day ride available. Three-day participants must raise at least $2,000, while one-day riders must raise at least $500.

Fri., June 24 – Sun., June 26, $35 for 1-day →participants, $75 for 3-day, for more informa-tion and to register, visit environmentride.orgGot an event?

e-mail events@gridphilly.com.

JUN03 opening Tap celebration:

Kick off philly Beer Week!Celebrate “America’s best beer-

drinking city” at the official opening festival of Philly Beer Week. Join beer fans, brewers and publicans and enjoy a wide range of outstanding ales and lagers. It’s a showcase of the region’s fine breweries and a tribute to the social and economic contributions of the city’s beer scene--held within a few steps of America’s birthplace.

Fri., June 3, 7:30 p.m., $15 for →designated drivers, $41 all other attend-ees, Independence Visitor Center, Sixth and Market Streets. To purchase tickets, or for general information about Philly Beer Week, visit phillybeerweek.org

JUN04 Eat, drink & Be green Fundraiser

Don’t miss the Friends of Schuylkill Riv-er Park’s second annual cocktail party

and benefit to raise money for cleanup programs. Since public funding for parks is minimal, the re-sponsibility has been left to this nonprofit group, and every little bit of support helps.

Sat., June 4, 7 – 11 p.m., $85, Schuylkill →River Park, (between Pine and Taney Streets). To purchase tickets, visit fsrp.org/edbg.html. To volunteer or inquire about sponsorship opportunities, contact Lynne Hopper at fsrporg@gmail.com.

28 gridphilly.com june 2011

Wyck Historic House and Garden in

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Geechee Girl Rice Café.

Ticket info at www.wyck.org

or 215-848-1690.

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GRID asked local artist Tom Judd, whose show “The World is Flat” is on exhibit in Reno, Nevada’s Stremmel Gallery May 19 through June 19, to talk about his work incorporating found and reused material.

I find cardboard fascinating; fortunately, most of it is recycled. You could say it is a material rel-egated to permanent utilitarian status. In many respects, it represents our throw-away culture, as it is used primarily to ship objects from one point to another. It is the modern-day vessel for the transporting of both the precious and practical. I am interested in the transformation of an object by shifting the context in which it is used.

I hope to engage the viewer in conversation about our culture’s obsessive quest to turn our

planet into a giant marketplace. Looking at this map, one can only imagine where these flat-tened boxes have been: from factories to trucks to container ships to trucks again, then stacked in massive bales and recycled. To a visitor from another planet, it might seem like a strange way of using our precious resources.

I hope my map points to the absurdity and ever-burgeoning impact of our global markets on our environment, our lifestyles and emotional well-being. We are dependent on these boxes to

deliver us to our next plateau of dissatisfaction. It points to a cycle of waste and mindless consump-tion which leaves us with a pile of cardboard, always wanting more.

One of my inspirations was Vic Muniz, whose latest project, the film Wasteland, chronicles the life of trash pickers in his home town of Sao Paulo, Brazil. Using material from the landfill, Muniz creates giant portraits, then photographs them. It is in this spirit that I would like my map to be viewed, to empower people to be present to the reality of our actions and perhaps the op-portunity to do something about it.

For more on Tom Judd, visit tomjuddart.com.

The world is flat” is a large map of the world I made of found cardboard. It was originally created for the Chestnut Hill Arts Initia-tive and exhibited in an abandoned car dealership window as part of

a series of installations in public venues. Painted with acrylic, charcoal and pencil, it feels to me more like a found artifact than a painting, with all the characteristics and exuberance of a high school geography project. Picasso said, “All children are artists. The problem is how to remain an artist and grow up.” Perhaps this is my attempt at channeling my child artist.

Where Are You Going? Where Have You Been? by tom judd

june 2011 gridphilly.com 31

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