SuStainable PhiladelPhia

march 2010 / issue 12 gridPhilly.com

t a k e o n e !

Forgotten objects find new life

This vintage Chambers stove completes a green remodel in Glenside, see page 18 for details

http://www.geothermalsaves.com

3marCh 2010 gr i dPh i lly.com

publisherAlex Mulcahy

215.625.9850 ext. 102 alex@gridphilly.com

distributionClaire Connelly

215.625.9850 ext. 100 claire@gridphilly.com

managing editorLee Stabert

lee@gridphilly.com

art directorJamie Leary

jamie@gridphilly.com

assistant to the publisher

Tim Mulcahy tim@gridphilly.com

copy editorsAndrew Bonazelli

Patty Moran

production artistLucas Hardison

customer serviceMark Evans

mark@gridphilly.com 215.625.9850 ext. 105

internAriela Rose

writersClaire Connelly

Marilyn S. D’Angelo Erin Gautsche

Julie Lorch Eils Lotozo

Alina Makhnovetsky Alex Mulcahy

Ariela Rose Lee Stabert

Samantha Wittchen Albert Yee

photographersLucas Hardison

Sam Oberter David Schrott

Albert Yee

illustratorsEric Sailer

published byRed Flag Media

1032 Arch Street, 3rd Floor Philadelphia, PA 19107

215.625.9850

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

Philly to Farm

There are so many opportunities. We wish we were 20 years younger,” Paul Criv-ellaro mused, sitting across the kitchen table

from his wife Ember in their Berks County home. It was a cold, gray December day and the Crivella-ros had invited me in for coffee and cookies after a short meet-and-greet with their herd of heritage pigs—hulking beasts with floppy ears and low-key personalities. Trotting amongst the massive backs and inquisitive snouts were troupes of piglets, barely the size of my rotund housecat.

I was interviewing the Crivellaros for the 16-page insert you’ll find in this month’s issue of Grid. Like everyone profiled, they are members of the Penn-sylvania Association for Sustainable Agriculture (PASA), our partners for Farmbook 2010.

The Crivellaro’s farm, Country Time, produces some of the best pork around, and in recent years they’ve become the go-to supplier for some of Philadelphia’s top restaurants. Business continues to grow, and the Crivellaros are excited about the future. Hope may not be something most people as-sociate with the small family farm, but it was the overwhelming sentiment among the PASA members I met. They see a way forward through sustainable agriculture, and are excited about serving a com-munity desperate not just for healthy, whole foods, but for a connection to where it comes from. Grid teamed up with PASA because we share that hope, and feel passionately about creating a more local-ized, sustainable way of living for ourselves and our neighbors.

For me, this assignment was a dream come true. I had the opportunity to meet creative, inspiring farm-ers and entrepreneurs. I also got out of the office and spent afternoons walking through fields, hanging out with animals and visiting areas that, even as a Philly native, I had never experienced. And, on one exceptionally warm and sunny Friday in January, I had the supreme pleasure of getting caught in the wire fence of Birchrun Hills Farm’s cow pasture, and then reliving the stuggle—it had been captured on my interview recording.

I encountered both young farmers and seasoned veterans in the process of passing along their work to the next generation. I met people who have lived on farms their whole lives and those who barely gar-dened before adulthood. All of them were not only enthusiastic about discussing their own endeavors—

whether it was an experimental cheese, heirloom seeds or a new website—but about pointing me towards friends and neighbors having their own successes.

When you think about it, hopefulness should come naturally to farmers; there is something inherently optimistic about the act of putting seeds in the ground. At its heart it is an act of faith, an investment in the future—the acknowledg-ment that in a few months time we will all still be here, and hungry for something good to eat.

This month’s Grid is also our first annual House & Home issue. For all the eco-friendly products out there, using what we already have is always the greenest option. “Noble Salvage” focuses on local businesses that turn discarded objects into some-thing useful and aesthetically rich, from a green re-model done with salvage, to tables fashioned from reclaimed wood, to pieces of illuminating art made with flea market finds.

Lee StabertManaging Editorlee@gridphilly.com

Before rumors of a successful coup begin to circulate, allow me to introduce you to Lee Stabert, our editor. If you’ve noticed grid getting better these last few months, it’s largely due to Lee’s hard work. Every time she returned to the office from covering a farm, she was bursting with stories. It seemed unfair not to allow you access to her enthusiasm. Enjoy! —alex

“

Cover phoTo by sam oberTer

4 marCh 2010g r idP h illy.com

Over 250 organic & ➽eco-friendly products

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The 2010 Philadelphia Interna-tional Flower Show will showcase not only beautiful flowers and horticul-

tural achievements, but also innovative green projects. It’s fitting, since the Pennsylvania Horticultural Society (PHS) funnels $1 million in Flower Show revenue into their Philadelphia Green urban revitalization program. Philadel-phia Green works to improve vacant land, restore parks, plant trees, manage stormwater runoff and create community gardens. PHS also runs City Harvest, a program that brings fresh produce to underserved communities by investing in urban agriculture.

Local landscape designer Michael Petrie of Handmade Gardens (handmadegardens.net) will be exhibiting a 16x20 foot green wall made of plants and recycled materials, including metal

road signs, galvanized roofing, reclaimed wood, doors and windows. And Petrie won’t have the Flower Show’s only living wall—Glen Mills’ Out-erspaces Inc. (outerspacesinc.com) will showcase green landscape design, including living walls, solar shade structures and low-volume water features.

Other green exhibits will examine food sus-tainability through edible gardening (the Camden City Garden Club), and stormwater issues and streambed restoration (the Philadelphia Water Department). Temple University will focus on the confluence of urban spaces and plant life, including the greening of vacant lots and the use of vertical, edible gardens.

Feb. 28-March 7, Pennsylvania Convention Center, 12th & Arch Sts., Philadelphia, PA

· News · busiNess · recycliNg · Food aNd more

Color Wheelsmural arts sets its sights on the city’s lunch trucksby ariela rose

After a while, Philadel-phia’s omnipresent lunch trucks can blend together,

fading into the backdrop of the city. Enter the Lunch Truck Project, a Mural Arts Program bringing vibrant colors and eye-popping designs to our city’s mobile meals.

The eye-catching trucks are a col-laboration between Mural Arts, local muralist Shira Walinsky and West Philadelphia High School’s Artworks! Program. Like the recycling trucks Mu-ral Arts designed in conjunction with the Streets Commission, the lunch trucks represent the organization’s new focus on working with local artists to take their projects from the walls to the streets.

“Over the past year we have decided to do a number of projects that repre-sent the vision and ideas of Philadelphia artists,” says Mural Arts Executive Di-rector Jane Golden. “We want them to take on important issues, partner with community organizations or other art-ists, but use art as a vehicle for social change in the most creative way pos-sible.”

Beyond the project’s artistic merit, Golden hopes the trucks offer a larger message to their patrons. “The lunch-truck idea, beyond being an art proj-ect, speaks to the idea of immigration, the notion of journey, and how there is dignity and wonder in people’s stories,” says Golden.

Although only a few trucks currently sport the graphic jackets—including Honest Tom’s, Koja, Candy Truck and Rami’s—Golden promises that the proj-ect will outfit many more.

Flower Powerthis year’s Philadelphia international Flower Show features several green exhibitions

Foodies who love their flowers should also take note: beth Kennett, head chef at Liberty hill Farm in vermont will give a cooking demonstration at this year’s Flower show. Liberty hill Farm is a working dairy farm that opens its doors to visitors interested in an immersive agritourism experience. Kennett’s fresh, rustic, locally-sourced cooking has inspired a flood of national press, including features in Gourmet Magazine and The New York Times.

6 marCh 2010g r idP h illy.com

Sweet Freedom Bakerya new South Street bakery offers sweet treats for sensitive eaters by ariela rose

/ local business Yards Tasting Room Venerable local brewery taps a new market

In late January, Yards Brewing Com-pany unveiled their latest assist to the city’s hangovers: a tasting room at their brewery

on Delaware Avenue. The space will sell six-packs, cases, kegs and sixtels, in addition to pints that can be enjoyed at the U-shaped bar. The tasting room was constructed using a plethora of recycled and salvaged materials—the bar is made from old bowling alley planks, the floor is a sustainable composite and the lights came from an old Bennigan’s. There is also a limited food menu featuring sandwiches and chili. In addition to its regular hours, the tasting room is available for private parties and events.

901 N. delaware ave, noon–7 p.m. mon.-sat.; →noon–4 p.m. sun., yardsbrewing.com

A New Solar Panel Plant Will Bring 400 Jobs to the Naval Yard

The Naval Yard is set to welcome HelioSphera, the latest addition to the city’s sustainable scene. The two-

year-old, privately-held company is based in Athens, Greece and manufactures solar panels. They use a process licensed from Oerlikon Solar, a Swiss company, to produce Micromorph thin-film photovoltaic panels, which are rapidly gaining share in the solar-cell market because of their low cost.

Micromorph modules perform in low light, partial shading and higher temperatures, resulting in above-average energy yields. Thin-film solar cells do not produce as much electricity as traditional crystalline silicon solar panels, but they are much cheaper to manufacture.

HelioSphera recently opened its first man-ufacturing facility in Tripoli, Greece. Their plant in the Philadelphia Naval Yard should be operational by late 2011. Panos Ninios, president of HelioSphera US, said the com-pany chose the Naval Yard site after consider-ing eight states and visiting 35 locations. He said that the quality of Philadelphia’s work-force, the proximity to transportation and the government incentives sealed the deal for the city.

The $500 million plant will employ 400 people when it begins operations. It will be able to produce 1.2 million thin-film solar modules per year. —Marilyn S. D’angelo

“

Esposito and Lubert—one a former per-sonal chef, the other a health counselor—have a long list of food sensitivities between them. Esposito is pre-diabetic, hypoglycemic and lactose intolerant, and Lubert is allergic to wheat, dairy and cane sugar. The idea for the bakery was conceived in 2007 and, after a long period of trial and error (including over 20 different vanilla cupcake recipes), the bakery opened on January 15.

“We wanted to open the playing field for everyone,” says Esposito. “There are lots of gluten-free bakeries and lots of vegan bak-eries, but very few are a combination of the two.”

The shop’s best-selling item is a chocolate chip cookie sandwich featuring two coaster-sized cookies bound together by pastel blue icing. Ingredients include a combination of garbanzo, tapioca, sorghum and fava bean flours, coconut sugar and dairy-free choco-late chips. Other crowd pleasers include banana chocolate chip cupcakes and “magic bars” blanketed with shredded coconut.

Every tray in Sweet Freedom’s glass bak-ery case includes a card listing the item’s

ingredients. (This information is also avail-able on their website). Coconut oil, vanilla extract, xanthan gum, sea salt, coconut sug-ar and baking soda make an appearance in almost everything Esposito, Lubert and their staff of three bake.

The bakery itself is as sweet as the goods it offers. A sparkling, Barbie-pink chandelier hangs in the center of the baby blue room. A window seat topped with pink-trimmed cushions hugs the front window, while a long bar lined with cushy stools provides seating below a mural of the Sweet Freedom logo.

Although Esposito and Lubert source many of their specialty ingredients from the West Coast, they aim to be as eco-friendly as possible. The shop avoids the use of plastic containers and the seating area’s bar is made from bamboo.

Future plans for Sweet Freedom include sidewalk seating and delivery.

1424 south street, 10 a.m. – 7 p.m. →Tues. – sat.; 10 a.m. – 4 p.m. sun., 215-545-1899, sweetfreedombakery.com

Baking you happy” is the motto of South Street’s new Sweet Freedom Bakery. Owners Heather Esposito and Allison Lubert aim to provide treats all eaters can enjoy—every baked good on

the premesis is vegan, gluten-free, soy-free, corn-free, wheat-free and peanut-free.

neWSFl aSh

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Sustainable brands tend to narrow a company’s focus yet broaden their appeal and substance.

Sustainable brands have heart. It’s in the language, the conversations, the board room discussions and decisions.

BarberGale provides sustainable brand development and creative design solutions for companies that market environmentally-positive products, services and corporate values.

designing sustainable brandsBarberGale

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narrow focus · broad appeal

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CPH, which opened to the public at the end of December, isn’t your average veterinary hospital. Majeska and Weber have made a commitment to providing quality care not only to Philadelphia’s pets, but also to the environment—which is evi-dent within the walls of their super eco-friendly building.

Majeska and Weber live in the neighborhood. Majeska received her Veterinary Medicine De-gree from the University of Pennsylvania and has been practicing throughout the region for almost a decade. Her husband had been urging her to open her own practice for years. In 2006, they set their sights on the overgrown abandoned lot that would become CPH. Their South Philly community welcomed the idea enthusiastically. “The neighborhood was great,” says Weber. “They were completely supportive.” The couple bought the land in March 2007 and embarked on a three-year journey to build the veterinary hospital of their dreams.

The use of sustainable design and building practices was a must in the construction of CPH. Majeska, who admits she’s been “a hip-pie for years,” wouldn’t have it any other way. “I was a wildlife major in school, so the idea of green space has always been a big deal to me,” she explains. Weber, whose background is in real estate, was also eager to go green with their new venture. “He’s converted, and now he’s actually worse than me,” jokes Majeska.

/profile

Pet Projectcompanion Pet hospital cares for Philly’s furry friends and the environment by claire connelly

While strolling along rowhouse-lined 5th Street in Pennsport, you might be surprised to pass the newly opened Companion Pet Hospital (CPH). The modern building, which

sits between Dickinson and Tasker, stands out in this historic South Philly neighborhood. It houses a full-service veterinary hospital run by Dr. Cori Majeska and her husband, Josh Weber.

With local architect Ivano D’Angella and He-lios Builders’ Chris Dardaris at the helm, the couple assembled a team of experts to ensure that every aspect of the project met their sustain-ability requirements. For additional resources, they also brought in Re:Vision Architecture Project Manager Mike Cronomiz as a sustain-ability consultant. Majeska and Weber wanted to source building materials as locally as possible—everything came from within 500 miles.

Touring the building (which is still undergo-ing some finishing touches) is like being a kid in a sustainable candy store. First there’s the strik-ing living wall, which climbs two stories from the first floor reception area. The staff planted it themselves—after some DIY instruction from YouTube—and waters it twice a day. “It’s defi-nitely for our clients, but it’s also really good for our staff,” says Majeska. There also are plans for a green roof to be planted in the spring.

The hospital’s floor is made from recycled porcelain, with recycled rubber in some areas,

From the use of homemade cleaning solutions—when possible; some toxic situations call for bleach—to stocking recycled tissues, Majeska and Weber take every detail seriously. Even the dog treats they carry are organic.

aboVe leFt Cph founders Josh Weber and Dr. Cori majeska

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and the reception desk is made of sustainable cork. CPH gets ample natural light through its windows, which is supplemented by solar tubes throughout, allowing additional sunlight in from above. A unique translucent material called Kalwall—a wall panel system that al-lows natural light while providing insulation and stability on par with a standard wall—lines a portion of the second floor. These progressive design elements dramatically cut down on the use of electric lighting, and some of the facil-ity’s rooms go an entire day without the flip of a switch.

Weber, who acts as hospital manager, is also proud of CPH’s use of computer technology and high-tech gadgets. They are a paperless office, with all records kept electronically. When pa-tients are admitted, pet owners write their in-formation on an erasable, reusable sign-in sheet

and everything is transferred into the computer immediately. All invoices and medical records are emailed, and their credit card machine is an iPod Touch, which allows clients to sign on screen and have the receipt emailed to them. In addition, CPH invested in high-powered Dyson hand dryers, which cut down on the use of pa-per towels. They use rags and washcloths to wipe down surfaces, and are especially excited about their new laundry area. CPH also opted for a digital X-ray system, which eliminates the need for developing chemicals and allows for convenient emailing.

From the use of homemade cleaning solu-tions—when possible; some toxic situations call for bleach—to stocking recycled tissues, Majeska and Weber take every detail seriously. Even the dog treats they carry are organic. “No one is ever going to know that my trash bags are biodegradable,” says Majeska, “but I will, and so will our staff.”

The entire building is painted with brightly colored, zero-VOC paints, and exam rooms are decorated with paintings by local artists, offer-ing a warm, friendly environment for patients and their owners.

Majeska believes in quality medicine for the pets she treats. “A lot of people take a sort of piecemeal approach, especially in this econo-my,” she explains. “It’s best to treat the situation right. If you have an itchy dog and just prescribe steroids, you’re not really fixing the problem.” All CPH appointments are a half-hour long, so Majeska can spend the time she needs explain-ing what people should do for their pets and why.

Majeska, Weber and the entire CPH team are thrilled to be up and running after three years of preparation. They recently hosted an open house to unveil their new space, and have plans to add a retail space and grooming facilities in the future. ■+1524 S. 5th St., (215) 703-7387, companion-pets.com

phoTos by LuCas harDison

10 marCh 2010g r idP h illy.com

AppliAnces

the iSSue: sCrappinG a LarGe househoLD appLianCe

the challenge: With the imminent roll-out of “Cash for Appliances,” the federal government’s appliance edition of the popular “Cash for Clunkers” program, more Philadelphians may consider an upgrade from that water-hogging wash-ing machine to a hip, front-loading wa-ter-miser. But that old washer is worth something, since it’s mostly made up of infinitely recyclable steel. According to the Steel Recycling Institute, recycling one ton of steel conserves 2,500 pounds of iron ore, 1,400 pounds of coal and 120 pounds of limestone.

the Solution: With the current state of the economy, Philadelphia’s scrap metal collectors are more tenacious than ever. If you leave your appliance on the curb at night, chances are it’ll be gone by morning. (My personal record for curbside appli-ance disposal is 15 minutes.) You can also drop your appliance at a Streets Depart-ment Sanitation Convenience Center (visit

potholes.phila.gov/csstreets for details). If the appliance is still functional, consider donating it to an organization that needs it—they may even pick it up. If you’re will-ing to do a bit more work, you might be able to make a buck or two. Scrap metal dealers often pay money for ferrous ap-pliances. (“Ferrous” means the appliance contains iron; if a magnet will stick to it, it’s ferrous.) S.D. Richman Sons, located in Port Richmond (2435 Wheatsheaf Ln., 215-535-5100), allows regular passenger vehicles into their facility, so they’re a good option for consumers.

the eco-aware consumer: The good news is that about 75 percent of a typi-cal household appliance is recycled steel. This means that you don’t have to work very hard to buy a new appliance featur-ing recycled content. To achieve extra energy savings, buy Energy Star-rated appliances. ■+

by Samantha Wittchen

INTERN POSITION AVAILABLE WITH STIPEND—SUMMER 2010 (MINIMUM 10 WEEKS), ROOM & BOARD INCLUDED

SPIN-Farm (2 acres) with summer garden, winter greenhouse, chickens, sheep, and bees, looking for someone interested in helping, learning, and giving input. Located in Chester County, our farm is labor-intensive and organic (but not certified). We sell at 2 farmers markets through the summer and would want help with that too. Check out our website at www.guineahengarden.com and then if you’re interested, contact us at Jloustau@aol.com. We will be attending the PASA conference on Thursday, at “High Tunnel Gardening” and “Pastured Poultry.”

RECIPIENT OFTHE USGBCAWARD 2009

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— Rob Fleming,

Program Director

Photography by Tom Crane & Dean Gazzo

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A similar epiphany hap-pened with tomato sauce. It’s so easy to make, yet the gro-cery store is packed with row upon row of pre-made sauces. When you do it yourself, you can use much higher quality ingredients and still save money.

Most basic tomato sauc-es contain some or all of the

following: tomatoes, onions, garlic, herbs and spices. Meat

and other veggies are also options. As with vinaigrettes, it’s really about learning the process; from there, the variations are endless.

The first component is obviously the most important. Canned tomatoes can vary widely in quality. If the tomatoes are lackluster and bland, your sauce will be, too. In the past, I found San Marzano tomatoes to be the most reliable. But, as my locavorism has dovetailed with my avoidance of prepared foods, the long distance from Italy

to my plate has become hard to justify. Then I learned about something awesome: canned “Jer-sey Fresh” tomatoes. Available at the Fair Food Farmstand and through Harvest Local Foods (harvestlocalfoods.com), these cans of crushed, locally-cultivated tomatoes are spectacular. The second you peel back the lid, it’s clear you’ve en-countered something special—the pulp is thick and vibrant red. It’s like opening a can of sum-mer, making them the perfect base for a cold-weather meal.

What follows is a flexible set of guidelines. It’s really not a recipe, since it can be thrown together with whatever you happen to have on hand. Once you start making your own sauce, you’ll never go back.

1 aromaticsDice half a small or medium onion (shallots ��

also work) and toss it in a deep skillet or sauce pan (I use a small enamel-coated dutch oven) with a tablespoon of olive oil. Cook until the on-ions are translucent.

/cooking at home

Make Your Own Tomato Sauce

How To

by lee stabert

Liberating yourself from processed and prepackaged food often starts with the small stuff. For me, salad dressing was a game changer. Once I realized how simple it was to make, and started read-

ing the labels on commercial brands (Canola oil as the number one ingredient? Water as number two?!), I could never go back. A simple process to master, vinaigrettes can be tweaked and custom tailored with delicious results.

Toss in finely chopped garlic. I love garlic, so ��for one 28-ounce can, I usually use about three large cloves, but this is very flexible. Cook for 2-to-3 minutes.

If you want to add meat to your sauce, this ��is the time. Ground pork, beef or sausage (out of the casing) all work well. I find that turkey is a bit too lean to hold up to such a long cooking process and can end up slightly tough. Sauté the meat with the onions and garlic until it is fully cooked, and just starting to brown. This might take a few minutes, as the liquid from the meat needs to cook off.

2 WineI think white wine is the secret to a tangy, ��

satisfying sauce. It adds that spark of acidity and perfectly complements the tomatoes. That said, if you don’t have any, you can skip this step. Pour in half a cup of wine (or one long glug) and give the alcohol a few minutes to burn off. You’ll know when the mixture no longer smells boozy. If you’re using meat, make sure to scrape up all the brown bits from the bottom of the pan.

3 tomatoesAdd one 28-ounce can of crushed tomatoes; ��

season with salt and pepper. Go easy on the salt—the sauce will reduce and intensify. You’ll want to adjust the seasoning right before serving.

This is also the time for red pepper flakes ��(anywhere from a pinch to a teaspoon) and herbs. In the summer, a handful of fresh, coarse-ly chopped basil is a must, but the dried version is basically worthless. Instead, try a quarter tablespoon of good, dried oregano.

4 cookSimmer on low heat, stirring occasionally. ��

If you’re in a rush, 20 minutes will produce something tasty. I like to let things linger for an hour or more. If you’re using meat, the longer the better—this will make the meat practically melt into the sauce.

5 SeasonRight before serving, taste and season with ��

salt and pepper to get that ideal zing. ■+

now that you have your perfect, simple tomato sauce, here are some things you can do with it

Vodka Sauce i’ve always had a soft spot for this luxurious blush sauce. Just put some of your sauce in a skillet or saucepan, add vodka (about a shot per serving) and cook for 20 min. right before serving, mix in heavy cream. This can be anything from a splash to half a cup, depending on how rich you want your sauce. stir to incorporate, then grate in parmesan cheese until you have the consistency you want.

on a Sandwich meat sauce is great on pasta, but it can be even better spooned onto a crusty roll, and then topped with fresh grated parmesan. Fresh mozzarella or aged provolone also make splendid additions.

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Soy Biena chinatown company churns out tofu story and photos by albert yee

Manufacturing is a centuries-old tradition in Philadelphia, but over the last 50 years, countless factories

have left the city. In 1990, Yatsun Wen, a Chinese immigrant, started manufacturing tofu by hand in Chinatown. Now, 20 years later, his company Nature’s Soy has distribution up and down the East Coast, and as far west as Chicago.

In the early days of Nature’s Soy, Wen and his wife made 500 to 600 pounds of tofu daily using a simple recipe—just soy, water and cal-cium sulfate. His tofu gained a strong foothold in the community, so he bought out several competitors, doubling his sales volume. “It was hard manual labor,” says Wen, recalling the daily grind of mashing raw beans, moving steaming hot barrels and making deliveries—plus the ad-ditional hours making soy milk. The 18-hour days of manual labor were over in 1998 when Wen purchased a 17,000 square foot factory in north Chinatown with state-of-the-art stainless steel manufacturing equipment and warehouse space. Approximately three dozen employees keep everything running smoothly.

Nature’s Soy produces organic and conven-tional tofu, from silken to extra firm, in addition to soy milk, soy puffs and fried tofu. Their two dozen products can be found locally at Almanac Market, Essene, Mariposa and Weaver’s Way, among other markets. Check their website for a more complete listing.

Nature’s Soy, 713 N. 10th St., 215-765-8889naturesoy.com

Winter GreensIn the summer, eating local is easy. Farmers’ markets abound,

featuring mounds of beautiful, colorful produce. In the winter, there are potatoes, sweet potatoes, and a rotating cast of root vegetables

that require a bit more work than the kiss of the grill and a splash of olive oil. Fortunately, there are a few green things hardy enough for the long slog through winter—kale, collard greens, chard and spinach among them. These winter staples are essential for providing that I’ve-eaten-my-vegetables satisfaction, and are some of the healthiest things around.

/in season

Dark, leafy greens are packed with vitamins A and C, calcium, iron, fiber and folic acid. They are also incredibly versatile; many va-rieties can be eaten raw, but they can also be sautéed, braised or used to stuff meat, pasta or those ubiquitous root vegetables. The only tricky thing is that the ribs and leaves of some varieties can require staggered cooking times to prevent overcooked leaves or tough, stringy stems. Just separate the stems from the leaves, and give them a short head start in the pan.

Bitterness is the quality most often asso-

ciated with dark greens. Cooking will often mellow that flavor, but it is also something that should be played against with tartness (cit-rus, wine, vinegar) or richness (cheese, meat or nuts). The leaves are excellent tossed into hearty soups, or blanched, then folded into ricotta and layered in lasagna. Bitter greens are also an excellent addition to Southeast Asian-style stir-fries that rely on a balance of disparate flavors—they absolutely love chili, garlic, fish sauce, oyster sauce and a dash of sugar. ■+

15marCh 2010 gr i dPh i lly.com

Potato toPPing2 yukon gold potatoes2 sweet potatoes

cup milk1 tbsp. butter

temPeh12 oz. crumbled tempeh2 cups water

cup soy sauce1 bay leaf

cruSt1 cup green lentils1 ½ cups water4 tbsp. flour1 egg

Filling2 tbsp. olive oil1 onion, diced4 cloves of garlic, diced3 stalks of celery, chopped4 cups sliced crimini mushrooms½ cup red wine4 carrots, diced2 parsnips, diced1 tsp. dried sage1 tsp. dried thyme2 tbsp. chopped fresh parsley mushroom stock or bullion6 oz. shredded aged sharp cheddar cheese salt and pepper1 tbsp. olive oil

Preheat the oven to 350 degrees. Peel and ��dice potatoes and sweet potatoes, and boil in salted water until soft, about 15 minutes. Place the potatoes in a mixer with salt, pepper, milk and butter, and beat until smooth. (You can also do this by hand.)

In a small saucepan, boil the lentils with wa-��ter, salt and pepper until soft, about 15 minutes. Remove from heat and cool.

In a Dutch oven or cast iron skillet, crumble ��the tempeh. Add the water, soy sauce and bay leaf. Bring to a boil and simmer, uncovered, for 15 minutes.

Meanwhile, heat the oil in a large pot or ��Dutch oven. Add the onions and garlic, and sau-té until lightly brown. Add the celery and mush-rooms, and brown. Add the wine and simmer for five minutes. Drain the tempeh, reserving the liquid and discarding the bay leaf. Add the tempeh, carrots and parsnips to the pot, then add the herbs, salt and pepper. Add enough wa-ter or mushroom broth to the reserved liquid to make three cups. If you have no mushroom broth, add a cube of mushroom bullion. Whisk two tablespoons of flour into the broth. Add the liquid to the vegetable and tempeh, simmering until the mixture thickens slightly.

In a small bowl, combine the lentils and ��flour, stirring until the lentils are coated. Whisk the egg and oil together, and then stir into the lentils. Press the lentil mixture into the bottom of a 9x13 casserole dish. Cook the lentil crust in the oven for 10 minutes.

While the crust is baking, shred the cheese. ��Remove the casserole from the oven and add the tempeh vegetable mix, followed by the cheddar cheese. Evenly spread the potatoes over the top of the casserole. Bake for 20 minutes, or until the edges of the casserole bubble and the pota-toes brown slightly.

Remove from the oven and let rest for five ��minutes before slicing and serving. ■+

Root Causea seasonal spin on Shepherd’s Pie photo and recipe by erin gautsche, farmtophilly.com

This vegetarian casserole is a variation on the traditional Shep-herd’s (or Cottage) Pie, created in England in the late 18th Century to feed poor working families. The top layer features the ubiquitous (and

cheap!) potato; we’ve replaced the traditional filling of leftover meat with a flavorful mix of vegetables and tempeh and made the crust out of lentils. ¶ A few tips: 1) For even more nutrient power add chopped winter greens. 2) This casserole is good even without the lentil crust, so if you’re short on time, you can easily skip it. 3) For a vegan version, omit the cheese and use rice milk in the mashed potatoes.

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Land Restoration

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This month at The Schuylkill Center:Summer Camp RegistrationOur Summer Camps give childrenand teens the opportunity to explorethe natural world through hands-ondiscoveries, hiking excursions, environmental art, wildlife programs,and field trips.

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Teen Adventure Treks (children aged 10 - 15)

To download a registration form,visit www.schuylkillcenter.org

8480 Hagy’s Mill RoadPhiladelphia, PA 19128

Tel.215.482.7300

For more information about these and other programs:

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16 marCh 2010g r idP h illy.com

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17marCh 2010 gr i dPh i lly.comphoTos by sam oberTer

ecorating your home is like assembling a guest list for a dinner party. Salvaged and reused objects have a story to tell—it shows in their nicks

and grooves, in the grain of their wood, in the way a pane of glass bows every so slightly from the imperfections of hand-cutting.

This year, Grid’s House & Home Issue shines a light on the local craftspeople, artists, designers and salvagers who believe in the inherent beauty and utility of our country’s detritus. They also acknowledge a basic truth: Old instead of new is the ultimate green choice.

Second Lifea recently-renovated

glenside home showcases salvage’s potential

by lee stabert

18 marCh 2010g r idP h illy.com

W h e n h e r fa m i ly moved from Paoli to

Glenside, Fran Crottyknew she wanted to do a green remod-el using as much salvaged material as possible. It was also essential that the renovation blend in with the historic character of the home.

The Crottys hoped to work with a green contractor who understood their vision as well as their commitment to salvage. After a few false starts, Fran was introduced to Brendan Jones from Greensaw Design and Build (215-389-0786, greensawdesign.com). In Jones, she recognized someone whose dedication to green design and salvage ran equally as deep. Most of Jones’ team—including project manager Niko Dyshniku—were trained as artists, so Greensaw also brought creativity and an artistic sensibility to the mission of turning a collection of disparate, loving-ly-restored elements into a beautiful, functional space.

The partnership was just as exciting for Greensaw. “Salvage can be intimi-dating to people,” says Jones. “But with this project, Fran was already on the same page as us; she was already a believer. We’re immensely proud of the work we did. We feel like this remodel is the culmination of everything we’ve been trying to do.”

It all started with the cabinets—found on Craigslist.org, they were pulled out of house in Wayne that was be-ing renovated. At the time, the doors were stained a dark brown and encumbered by heavy hardware, but the wood was high quality, and worth saving. After that, pieces started coming in from all over: butler’s pantries from an estate in St. David, slate from the old Philadelphia Women’s College (once used as lab tables), a sink from ReStore in Kensington and a huge piece of tin ceiling that would be used in two of the home’s rooms.

The project was hard work—months trolling the internet and architectural salvage warehouses looking for just the right pieces, hours spent chipping gunk off subway tiles and weeks without a functional kitchen—but it was all worth it. “It was totally a labor of love,” says Crotty. “Someone said to me recently, ‘Did you do all this to flip the house?’ I said, ‘Are you kidding me?! I’m never leaving this house. I’m staying here forever.’” •

The bathroom sink came from John Dorety (484-437-6427, johndorety.com). The wainscoting was made from a section of tin ceiling Crotty spotted at architectural salvager Kevin Brooks’ Germantown home (215-848-5029, kevinbrookssalvage.com). The rest of the beautiful textured tin was in-corporated into the dining room’s arresting light fixture. The chandelier came from Bittersweet, a neighborhood vintage and antiques shop (278 Keswick Ave., Glenside, 215-884-8414).

19marCh 2010 gr i dPh i lly.comphoTos by sam oberTer

The sliding glass doors that led from the kitchen to the back porch were conve-nient, but they made the kitchen quite cold in winter. In their place is a reclaimed sink from ReStore, an architectural salvage clearing house in Kensington (215-634-3474, re-store-online.com). The subway tiles for the backsplash came from

Kevin Brooks. The vintage Chambers stove was bought from a couple in New Jersey via Craigslist.org. Designed after The Depres-sion as a money saver, the show-stopping stove is extremely well insulated and can be taken apart and repaired by a layperson.

Crotty spotted two butler’s pantries—pulled out of a doomed stone estate in St. David’s by John Dorety—on Craigslist.org and fell in love. The whole design plan was changed to accommodate them. “They re-minded me of a summer house my aunt had,” explains Crotty. The larger of the two is in the kitchen.

The fridge covers were repurposed from a small pantry that was removed dur-ing remodeling. The kitchen’s wood floors spent years buried beneath layers of tile and linoleum. “It definitely looks like an old floor,” says Crotty. “But I love them. They look authentic, lived in—like they belong in an old house.”

20 marCh 2010g r idP h illy.com

Provenance began with one man: Bob Beaty. Beaty was born and raised in West Philadelphia, then spent several years in California, running a landfill and working in the salvage and compost-ing businesses. He has always been fascinated by the things our society throws away. “People ask me, ‘How did you ever get into this business?’” says Beaty. “And I say, a little tongue-in-cheek, ‘It was a calling.’”

22 years ago, Beaty returned to the area and became involved in an assortment of projects, including the restoration of coal-damaged land in Schulykill County. Their work involved laying down composted lawn waste and spraying with wildflower seeds. “You drive up I-81 now and in-stead of hillsides of black coal or black residue, it’s all wildflowers,” he explains with a smile.

Beaty eventually started working for a com-

W alking into Provenance Old Soul Architectural Salvage’s Fairmount Avenue space is a bit like entering the world of a children’s book—the sort with creaky doors and

hidden passages to menacing places. The best kind. There is a strange sort of magic to old things, to objects that have been on a journey. Items with history are Provenance’s specialty. Their warehouse overflows with row upon row of doors and windows, old church pews, light fixtures, slab marble, chunks of old-growth wood, knobs of every shape and size, molding, mantles, bricks and thousands of other objects.

Lost & Founda local architectural salvage company

finds value in the discardedby lee stabert

21marCh 2010 gr i dPh i lly.com

pany in Philadelphia that specialized in recycling construction waste and finding gems among the wreckage. He bought a warehouse to store all his finds. Architectural salvage became a side busi-ness, and then a full-time occupation.

Three years ago, Beaty was joined at Prove-nance by partner Chris Donna, and then, a year and a half ago, by another partner, Scott Lash. Lash was a bond trader who spent his weekends restoring houses to relieve the stress. He would come to Provenance for supplies. “I was tired of being one of 800 people,” says Lash. “Now I work in a salvage shop that’s one of a handful.”

With the help of Donna and Lash, the business has grown. They are currently in the process of relocating from the space on Fairmount Avenue to a large warehouse on Front Street. The new Provenance will be easier to navigate and have vast amounts of space for all their material.

Provenance’s cache of goods comes mostly from renovations and demolitions of historic buildings. For architectural salvagers, taking something apart can sometimes be as delicate as putting it together, especially since most old buildings were built to last. “People always talk about the

architects that build buildings,” says Lash. “But something has to be said for the craftspeople—the bricklayers, carpenters and terra cotta workers. Those guys were unbelievable.”

The fruits of Provenance’s labor are visible all over the city, if you know where to look. They’ve recently done work for several local restaurants—including Marc Vetri’s Amis and Percy Street

The world is full of discarded material, and it’s a big job figuring out what to do with it all. revolution recovery specializes in recycling and reusing building materials produced by new construction and demolition. They also provide raw materials and architectural salvage for local artists, non-profits and contractors.

partners Jon Wybar and avi Golen became friends in high school. a

few years ago, when Wybar became interested in LeeD construction, Golen roped him into the recycling business. (buildings earn LeeD points for recycling and reusing materials.)

revolution recovery’s main mission is to keep building materials out of landfills by finding the best possible application for them—whether it’s fine woodwork or woodchips. Grid’s magazine racks were

made from material salvaged by revolution recovery.

“We’ve had a band come in and get carpet tile to insulate their basement so they could have louder practices,” says Wybar. “Landlords come and get ceiling tiles to use as insulation. Wood workers get beams of old heart pine and oak that become benches and tables. The good stuff that comes into our dumpsters is trash to someone, but people can use it.”

Revolution Recovery | 7333 milnor st., 215-333-6505

Barbecue, Michael Solomonov (Zahav) and Ste-ven Cook’s (Xochitl) new venture —helping them incorporate reclaimed materials. The bartop at the renovated Sansom Street Oyster House is made of marble salvaged from Independence Mall, while the wood flooring had a previous life as beams in the Academy of Music.

Beyond large-scale projects, Provenance has something for everyone—whether it’s a piece of wood for a custom desk, a salvaged sconce, or a 16-foot marble column to build a house around. “People know they can’t get this stuff at Home Depot,” jokes Lash. For customers intimidated by using architectural salvage, the partners at Provenance are more than happy to help with advice, or even some heavy lifting.

The word “provenance” means the origin or source of something valued. At Provenance, they see the beauty in salvage, in the act of saving something from the wreckage of renovation and demolition and returning it to a place of honor. Instead of filling our spaces with factory-made objects—one among many—we can make our experience of the world infinitely more inter-esting, and sustainable. Standing in their ware-house—feeling the reality of all the people who have sat on those pews, passed through those doors, opened those shutters or walked across that marble, surrounded by items that were once beloved, then lost—is an overwhelming experi-ence of human connectedness. As Beaty puts it, “Everything has a story.”•Provenance old Soul architectural Salvage1610 Fairmount ave., 215-769-1817phillyprovenance.com

phoTos by LuCas harDison

22 marCh 2010g r idP h illy.com

AWood Workstwo local businesses turn trash into tables

few years ago, two friends started filling up their homes with what most of us would consider trash. At the time, neither one of them even had a reason for spending most of their spare time rummaging

through various job sites and dumpsters for wood, much of it significantly damaged by water or termites. But among the debris, there were also gems—beautiful pieces of lumber, left to rot. ¶ Christopher Stromberg and David Quadrini, former co-workers at an architecture firm, couldn’t stomach that potential treasure going to waste, so they hauled the wood to their respective basements. Eventually the two men realized they shared this passion for salvage.

by alina makhnovetsky

main a full view of a kitchen table bench Dog crafted for postgreen’s 100k house toP raw woodstock at bench Dog bottom Detail of the 100k house table

23marCh 2010 gr i dPh i lly.combenCh DoG phoTos by Carryn m. GoLDen anD benCh DoG DesiGn

W

J

That’s how Bench Dog Design was born, and those piles of wood became finely crafted tables, benches and more. “We went out, bought the tools and went to work,” says Quadrini. “People can only show you so much, you have to just pick up the tools and experiment.”

“I have always been fascinated with well-crafted furniture and obsessed with well-crafted artwork,” says Stromberg. The pieces at Bench Dog Design are just that—skillfully executed, refined and, best of all, created sustainably from random beams and planks found about town. “There is so much material in the world,” explains Stromberg. “We just feel there is no need to be harvesting new material.”

Quadrini adds: “There is a certain kind of excite-ment—unforeseen quirks in the wood. The pieces have their own kind of spirit. It’s not something you can buy from a lumber site.”

These days, Bench Dog Design has expanded beyond furniture. They work on wall paneling, re-surfacing spaces, flooring and other interiors—all with materials culled from their dumpster diving adventures. ohn Duffy III has a similar story.

This one-time telecom executive left the hectic corporate world behind in pursuit

of his true passion, furniture making. Duffy gathers wood from Revolution Recovery (p. 21) and a Tacony trash transfer station, among other places. He talks about his finds with great respect and admiration, even love.

“Nothing is really free,” says Duffy of his wood findings. “Most of the pieces I get are rough.” He points to a pile of beams spoiled with nails and wires, likely yanked in a hurry from their previous home. Duffy actually seems to prefer his wood this way—knowing how far it’s come gives him visible satisfaction. Like Stromberg and Quadrini, Duffy greatly appreciates the imperfections in the wood, accepting and incorporating the parts most furni-ture makers would discard.

Under the name Stable Tables, Duffy creates rus-tic, functional furniture that showcases its complex history, instead of sanding it away. At Stable Tables, a Lancaster barn door turns into a dining table with antique porch posts as legs. “I could sand it down and make it really smooth, almost unidentifiable, but I tend to leave on more than an average furniture maker,” explains Duffy. Stable Table clients seem to respond to the rustic look Duffy cherishes, and his business has been steadily expanding.

Purchasing from Stable Tables or Bench Dog Design not only means em-bracing the sustainability efforts of these

two local businesses, but also welcoming a beautiful, unique piece of furniture into your home.•bench dog design2212 sepviva st.philadelphia, pa 19125benchdogdesign.com

Stable tables 113 azalea WayFlourtown, pa 19031tablesbenches.com

leFt a set of tables from stable Tables beloW a bench Dog bar top bottom stable Tables crafted this farm table from old barn flooring

24 marCh 2010g r idP h illy.com

ook closely at one of Warren Muller’s spectacular light sculptures and you might spy some familiar items: old metal lunchboxes and canteens, colored glass vases and chipped teapots, tin funnels and candy molds, shovel

handles and wire baskets. ¶ In Muller’s exuberantly creative version of recycling, cast-off objects get new life as illuminated art. He has made “chandeliers”—as he calls his fantastic creations—out of wooden ladders and abandoned bicycles. A new work, the nearly 40-foot-long “Dream Time” (recently installed in the Fort Worth Museum of Science and History) features rusted lawn furniture, kids’ tricycles, old metal toys and the grille from a Jeep.

Light ShowWarren muller

turns the detritus of everyday life into something illuminating

by eils lotozo toP raw materials at muller’s studio aboVe Steer It Up, 2008 (64 × 78 × 65 inches, mixed media, incandescent lighting), 2008 pspCa Doghaus, Chestnut hill leFt muller at work on Steer It Up

25marCh 2010 gr i dPh i lly.comimaGes CourTesy oF Warren muLLer

“I pretty much work with things that are forgotten and discarded,” says Muller, who sees something poetic in these everyday objects. What intrigues him is their “hidden history”—the impossible-to-discover story of the places they have been and the ways they’ve been used along the way to the trash heap.

There is also a practical element to his choice of medium. “These are inexpensive materials to work with,” he explains. “Because nothing is precious, you can drill holes through things without worry-ing about it. That makes it fun.”

Tall and lanky, with a shaved head and a serene demeanor, Muller has been a part of Philadelphia’s art scene since the 1960s. Originally a performance artist and dancer, he has collaborated with Group Motion co-founder Manfred Fischbeck, choreog-

rapher Karen Bamonte and artist Isaiah Zagar, among others. Zagar, whose elaborate mosaics made from discarded crockery and broken bits of mirror cover walls all over the city, was a particular influ-ence. “From Isaiah I learned about chaos,” says Muller, who first began exhibiting his light sculptures in 1996. That was the same year he opened Biello-Muller Studio and Gal-lery in Old City with lighting designer Michael Biello.

In 2002, Muller launched Bahdeebahdu, a studio and gallery (originally on Cherry Street) with his partner RJ Thornburg, an impish interior designer who calls himself an “anti-decorator.” Two years ago, the pair moved Bahdee-

bahdu to a building in Kensington where Muller devises his light sculptures with the aid of his long time assistant, Rebecca Pulver.

In the shop, floor-to-ceiling shelves brim with the flotsam that inspires Muller’s work. His collection is meticulously organized by material and color. One section is crowded with metal objects—coffee pots, pitchers and the lunchboxes he finds so useful for hiding electrical junctions. There is a section for green and blue glass, one for clear glass and a shelf lined with an eccentric assortment of ceramic stat-ues, including horses, elves, a bust of Elvis and more than a few versions of Rodin’s “The Thinker.”

“I find stuff on the street and sometimes people bring me things, but I get most of it at flea markets,” says Muller. In spring and summer, he and Thorn-burg make a weekly pilgrimage to a flea market near their weekend home in the Poconos, loading up a barn on the property with the treasures they acquire. “I’m always way ahead of RJ at the flea market,” says Muller. “He moves slower and he sees things I don’t see. He has a different point of view.”

Muller has experimented with neon, fiber optics and low-voltage lighting, but claims that only in-candescent bulbs provide the kind of warm light he favors. He works entirely on commission, making pieces for public spaces (Center City’s Philadelphia Building, the Stonewall Country Club in Elverson) and for clients’ private homes.

“Sometimes people will bring me an old chande-lier that they’ve dismantled and ask me to use the parts,” says Muller. “Or people will bring me collec-tions of things that mean something to them. What I always say is, I can promise you I’ll use all of it, some of it or none of it.”

Thornburg, who calls Muller “a big kid in the biggest toy box,” has described his partner’s artis-tic method this way: “He takes all of these unrelated disparate things—discarded, orphaned, lonely, ig-nored, dull, heinous even—and begins the process of connecting them.”

For Muller, making those connections, learning to trust that he’ll find exactly the right object for the piece at hand, has become something of a metaphor for life. “The things that you need are always present-ing themselves at the right time,” he says. “It’s just a matter of recognizing it when that happens.”•A retrospective of Muller’s career as a “luminary” can be found in the photo-packed book Wink: Warren Muller published by E.C. Graham and Kevin Hanek (Bahdeebahdu, Philadelphia, 2008).

right Whipped, 2009 (46 × 32 × 35 inches, mixed

media, incandescent lighting), Whipped bakeshop, Fishtown

beloW Roll Me a Fatty, 2008 (48 × 36 × 30 inches, mixed media, incandescent lighting), private collection

bottom The Mix, 2008 (78 x 18 inches, mixed media,

incandescent lighting), private collection

26 marCh 2010g r idP h illy.com

FreshmAr09

screening march 9 as part of ambler Theater’s Pennypack sustainability series. For information and tickets, visit amblertheater.org or call 215-345-7855.

Fresh, a film by ana Sofia joanes, doesn’t break much new ground when it comes to revealing the contrast between commercial agri-culture and sustainable farming. We have food journalist Michael

Pollan and celebrated farmer Joel Salatin, who Pol-lan made famous in his landmark The Omnivore’s Dilemma, alongside a host of other farmers and ad-vocates from both sides of the debate. But what sets Fresh apart are the intensely effective images, and a refreshing hopefulness. It will be hard to forget watching as crates of baby chickens are dumped (literally) onto a feedlot floor—the sound they make as they hit the dirt is even more indelible. But, it’s just as impossible not to smile at the sight of day-

old piglets on Russ Kremer’s sustainable pig farm in Missouri, tumbling towards their mother’s milk.

The film maintains a strong balance between the grim realities of mon-ocultures and feedlots and the rising tide of creative and sustainable local producers. There is attention paid to co-ops and urban agriculture (personi-fied by the hulking figure of Willie Green, Milwaukee’s worm-loving messiah of microgreens), and some encouraging numbers on the profitability and efficiency of farms that eschew pesticides and antibiotics. The film also cap-tures the extraordinary beauty of life on a diversified, working farm—cows chewing on grass, pigs wallowing in mud (and earning a scratch behind the ear from their devoted caretaker) and even mounds of compost crawling with earthworms are rendered nothing short of moving. —Lee Stabert

Food rules:an eater’s manualby Michael Pollan, penGuin, $11

Food Rules is basically the Cliffs-Notes version of Michael Pollan’s last two books—The Omnivore’s Dilemma

and In Defense of Food. But that’s not a diss: This little collection of tips and food facts of-fers plenty of practical, distilled information.

Even for committed Pollan-ites, it’s a quick, breezy refresher, and a nice motivation for re-commitment to whole foods and sustainable eating.

Pollan’s goal is to cut through the din of diet and nutrition advice that is constantly bombarding American consumers. The simple adage at the heart of In Defense of Food remains central here: “Eat food. Not too much. Mostly plants.”

The first part turns out to be the most difficult in our post-industrial food culture, but Pollan offers easy-to-follow advice for spotting highly processed foods: shop the perimeter of the grocery store, don’t eat anything your grandmother wouldn’t rec-ognize as food, avoid food products that list more than five ingre-dients, avoid ingredients that a third grader can’t pronounce.

Pollan also encourages people to eat when they’re actually hungry, consume less meat (and only from animals that have themselves eaten well) and cut down on junk food. That said, Pollan is no drill sergeant: He is obviously a food lover himself, and this book is also a reminder to enjoy the act of eating—to cook, drink wine and savor long, carefully prepared meals with friends and family. —Lee Stabert

bringing it to the table: on Farming and FoodBy Wendell Berry, CounTerpoinT, $14.95

Wendell Berry understands technology’s lure to farmers. In 1950, when he was 16, his father

bought a tractor, and suddenly he found he was impatient with his mules. But what does a tireless machine do to a farmer’s relation-

ship to the land? Land becomes something to overcome—a per-spective shared by a traveler on an interstate or in a plane. “I now suspect that if we work with machines,” Berry writes, “the world will seem to us a machine, but if we work with living creatures, the world will appear to us a living creature.”

Throughout his four-decade-plus career as a writer, Berry has been sounding the alarm on sustainability—long before the term was common—and his influence is difficult to underestimate. In his introduction to this collection of Berry essays, Michael Pol-lan challenges his readers to find a single insight that belongs solely to him and can’t be found in Berry’s writing. But the big difference between the two is perspective. Pollan, the urbane journalist with an insatiable curiosity, is a consumer advocate, talking to eaters about obesity, processed food and marketing in our modern food system. Berry, a lifelong farmer, stays focused on the problems the Green Revolution has produced for farm-ing, including the degradation of our soil and the destruction of farming communities.

The book’s first two parts—“Farming” and “Farmers”—tackle the big picture and highlight several ingenious and passionate farmers who thrive while opting out of big agribusiness. The third section, “Food,” features excerpts from Berry’s fiction and revolves around meals. Why? Because food you can eat by your-self, but meals require community. —Alex Mulcahy

27marCh 2010 gr i dPh i lly.com

7725 Germantown Ave.Philadelphia, PA 19118 | 215 248.9235

Chestnut Hill hours

MON-FRI 7 am–6 pmsat 8 am–6 pm | sun 8 am–2 pm

v i s i t

NightKitchenBakery.com for menu and order deadlines

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ECO-FRIENDLYPAINTING

OSMAN AYDEMIRPhiladelphia, PA

646-729-9694 orionoa@gmail.com

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Unique pleasing spaces at great location in the building that successfully launched:

> Environmental Homestore > Eco Impresario Services > Greenpad Living > Philly Electric Wheels > Moving Arts studio

Huge 2nd floor landscaped terrace, retail & production spaces. Reclaimed interior elements. Skylights, private garden, great bones.

West Mt. Airy, two blocks off Lincoln Drive.

Join the green and growing synergy!

CONTACT Pamela 215 842-1040 or muze@erols.com

WORKSPACE AVAILABLE

April 10SAVE THE DATE!Grid is turning one— it’s time to celebrate!

Join us for Grid’s 1st birthday bash on Saturday, April 10, from

5–8 pm, at the newly opened Yards Tasting Room.

Enjoy some local brews and food with fellow Grid-lovers, and look back on an exciting

first year! More details to come at gridphilly.com

yards tasting room901 n. delaware avenuephiladelphia, pa 19123

28 marCh 2010g r idP h illy.com phoTo by Donna Connor

mAr06

bicycle coalition red bowlRaising money for the Bicycle Coali-tion of Greater Philadelphia is as easy

as following the three B’s: bowling, beer and biking. Tickets include free bowling and raffle prizes. There will also be bike eye candy from Cannondale, Fuji, MAVIC and many more. The first 100 ticket buyers receive a commemorative water bottle.

march 6, 2 – 6 p.m., $10 pre-register; $15 →day-of, North bowl, 909 N. second st., for tickets, visit bicyclecoalition.org/redbowl

mAr17

dVrPc breaking ground: building livable communities in greater Philadelphia

This one-day workshop hosted by the Delaware Valley Regional Planning Committee features sessions on creating accessible, sustainable communities, launching green infrastructure projects and linking Philadelphia neighbor-hoods to the riverfront through trails, projects and festivals.

march 17, 8:15 a.m, – 4 p.m., $75–$100, →The union league of Philadelphia, 140 s. broad st., register by march 5; visit dvrpc.org/breakingground

mAr172431

Philadelphia horticultural Society garden tenders basic training: Spring SessionIf you’ve ever been interested in start-ing a community garden, this course may be for you. Receive the practical

information you need and practice your skills through hands-on horticulture.

march 17, 24, 31, and apr 7, 21, 28, →5:30 – 8:30 p.m. saturday apr. 17, Tour of community gardens, 10 a.m. – 1 p.m. PHs auditorium, fifth floor, 100 N. 20th st., 215-988-8846, register by march 10; visit phsonline.org

feb2627

8th annual Social Venture instituteThe Sustainable Business Network presents this conference offering in-formation on the the Triple Bottom

Line, innovative capital solutions, non-tradi-tional funding sources for green businesses and networking with a diverse group of entre-preneurs.

Feb. 26-27, The Hub cira center, →2929 arch st., sbnphiladelphia.org

feb28

awakening the dreamer: changing the dream SymposiumPart of the Awakening the Dreamer

Initiative, this symposium explores the current state of our planet and seeks to answer the ques-tion, “Where do we go from here?” Discover new opportunities to make an environmentally sus-tainable, spiritually fulfilling difference.

Feb. 28, 1:15 – 5:50 p.m., $10 suggested →donation, First united methodist church of germantown, 6023 germantown ave., 215-843-4933, register at awakeningThedreamer.org

feb28

mAr07 Philadelphia international

Flower ShowAt this Pennsylvania Horti-

cultural Society annual event, you can experi-ence hundreds of plant and floral designs from countries like India, Brazil, the Netherlands and South Africa. See the entries of local enthusiasts, get yourself a take-home gardening kit, sample goodies in the International Wine and Spirits Garden and watch performances provided by World Café Live. For more on the Flower Show’s green exhibitions, see p. 5.

Feb. 28 – march 7, sun 8 a.m. – 6 p.m., →mon. – Fri. 10 a.m. – 9:30 p.m., sat. 8 a.m. – 9:30 p.m., $13 – $23, Pennsylvania convention center, 12th & arch sts., 215-988-8899; for tickets, visit theflowershow.com

mAr06

monthly Winter Farmers’ market at Woodsong hollow FarmWoodsong Hollow Farm will offer sea-

sonal produce, dairy and meat products at this farmers’ market. Look for cold weather offerings such as winter greens, mushrooms, squash and potatoes as well as pastured meats and wild-caught Alaskan salmon.

march 6, 11 a.m. – 12:30 p.m., woodsong →Hollow Farm, 23 gehris rd., boyertown, visit woodsonghollow.com

mAr18

urban Sustainability Forum: “cracking the code: how 21st century building codes Will make

or break our communities”This forum takes a look at the role zoning codes play in moving towards a more sustainable Phila-delphia. Green buildings, waterfront access, safe bike lanes and accessible public transportation are all affected by zoning. State officials, national experts and local specialists will discuss upcom-ing zoning reforms and ongoing efforts.

march 18, 6:30-8:30 p.m.; 6 p.m. reception, →The academy of Natural sciences, 1900 benjamin Franklin Pkwy., ansp.org; to regis-ter, visit crackingthecode.eventbrite.com

mAr19

Safari overnight at the academy of natural SciencesThis Friends & Family Overnight Event

will allow you and your mini-explorers to expe-rience the Academy after dark. Investigate how dinosaurs eat their lunches, why animals have camouflage and how to become an expert tracker. At the end of the night, grab your sleeping bags and curl up next to a Tyrannosaurus Rex. Open to children 7 and up.

march 19, 6:30 p.m. – 9 a.m., $35 – $40, →The academy of Natural sciences, 1900 benjamin Franklin Pkwy., ansp.org, call 215-299-1060 to register

mAr25

Second annual mid-atlantic cleantech investment ForumHosted by Blank Rome’s Energy Indus-

try Group and the Academy of Natural Sciences Center for Environmental Policy, this forum will showcase leading Mid-Atlantic cleantech com-panies represented by Blank Rome in sectors including energy generation, transportation, air and environment, and recycling and waste.

march 25, 4 – 7:30 p.m., $35, The academy →of Natural sciences, 1900 benjamin Franklin Pkwy., ansp.org

mAr14

Sixth annual brewer’s Plate

Fair Food’s annual fundraising event sells out every year, so make sure to buy your tickets early. Featur-

ing dozens of the Philadelphia area’s most celebrated inde-pendently-owned restaurants and breweries, this event is a chance for you to taste local flavors and support the region’s sustainable food system.

march 14, 5 – 7:30 p.m., $55 general admission ($65 →after Feb. 28); $115 ViP admission, Penn museum, 3260 south st., for tickets, visit thebrewersplate.org

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Before the evening train, I walk closer to him, se-duced by his dark allure, considering conversation but unsure how to break through his lock and chain. Those handsome features! The hot Italian build! And that magic word scrawled across his perfect frame: “Bianchi.” It’s enough to make a good girl go bad.

This beautiful bicycle stood there patiently, locked, demure and covered in snow for the duration of De-cember’s blizzard and on through the New Year. I think he is abandoned. I touched him once. The frame was cold, his handlebar tape peeling, his tires running low. A tiny logo read, “Reparto Corse.”

My lust for Reparto is disrupting my moral com-pass: I want to steal this bike.

I’ll admit, I’ve become restless in my long-term relationship with a baby blue Shogun. He is depend-able, loving and easy to ride in skirts—but Sho and I have grown apart. I want a faster ride through the city streets.

I thought about stealing Reparto in broad day-light. At mid-day, my train station might as well be high noon in an old-timey western—all it needs is the tumbleweeds. I thought about working late and taking him away with me in the cold winter night. The bike is exactly my size. It would make the perfect getaway vehicle.

I know Reparto won’t last long out there. He’s like a hunk of still-healthy tissue bound to a dying patient. I once read an article about the complexities of organ donation. It said, “We must draw the line between life and death precisely where we cannot be sure of the answer, because the line must lie where the donor is dead, but the donor’s organs are not.” So, I ask, where is the line between owned and aban-doned? Crime and salvage? When would I cease to be a thief and become a savior?

As soon as I started Googling “ways to break a U-Lock,” I realized it was time to seek counsel. I re-

ceived a broad spectrum of opinions. The morbid mused, “Maybe the owner kicked the bucket.” The logical asked, “How long has it been there?” Some offered the mom-tastic mainstay, “How would you feel if someone stole yours?” Then there were those who kept it simple: “Dude, it’s not your bike.” And, from a fellow commuter, “I’ll bring a hacksaw to-morrow.”

More than a few recommended that I leave a note for the owner, clearly stating my intentions, to mitigate the karmic implications. Though this was a noble idea, I nixed it immediately—I was afraid another thief would see my forlorn Reparto and steal him before I had the chance.

Finally a good friend asked: “Has anyone sug-gested that someone who treats their bike this way does not deserve such a nice one?” Hmmm...Repar-to as a battered husband? I liked it. But the owner did remove the front quick-release wheel and lock it to the frame—a gesture of love. Plus, I had enough self-awareness to know that righteous intentions had nothing to do with my burning bicycle lust.

Somewhere between human organs and battered husbands, I realized that I could not justify stealing Reparto. Besides, I want to start my new relation-ship on the right foot, with transparency and hon-esty. I have since turned to our society’s last bastion of openness and integrity: Craigslist. Someday, Sho and I will find the perfect third to enter our open relationship. Maybe he’ll even be Italian. ■+

The BicycleThief

by julie lorch

I step off the train every morning, walk to the other side of the tracks and glance nervously in his direction. His return gaze gives me the dizzying sensation of desire. He is always there at the station, wait-

ing with an air of unassuming confidence. His presence is the lone perk of my grueling reverse commute.

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