Grid Magazine November 2012 [#043]
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Transcript of Grid Magazine November 2012 [#043]
november 2012 issue 43 gridphillycom
S u S ta i n a b l e p h i l a d e l p h i a
t a k e o n e
why phillyrsquoS top chefS are buying the farm
how tohellip
Green Your CondoPickle Your CranberriesDetox Your Dishwasher
plus
towncountry
Jose Garcesrsquo
LOCALLY GROWN AND SUSTAINABLE PRODUCE MEAT DAIRY PET HEALTH AND BEAUTY PRODUCTS
4824 BALTIMORE AVE | 2157292121 | MARIPOSACOOP
New Extended Hours Starting November 3rdM-F 8ammdash9pm Sat-Sun 9ammdash9pm
Enjoy the fall harvest with
Mariposa Food Co-op
n ov e m b e r 2 0 12 g r i d p h i l lyco m 3
What if leftovers were never really left overWe recycle food Now thatrsquos a fresh idea
Find out howwmcom609 868 6392
4 g r i d p h i l lyco m n ov e m b e r 2 0 12 cov e r p h oto by n ea l sa n tos p o rt r a i t by g e n e s m i r n ov
for me one of the most fun parts of work is preparing for and executing Grid Alive Itrsquos a talk show that has live music local beer and cheese and most importantly fascinating guests from the pages of Grid I co-host the event with Nic Esposito an urban farmer and founder of Head and the Hand an innovative book publishing company Even though wersquove done five shows nowmdashtwo of which we have as podcasts avail-able on gridphillycommdashI still get the jitters every time we take the stage
Why give myself bi-monthly bouts of stage fright Because I think that therersquos nothing quite like hearing inspirational people tell their own stories in their own voice all unedited Obvious-ly Irsquom a big believer in print and the power of social media is undeniable but nothing replaces face-to-face meetings and interactions
Recently in preparation for a Grid Alive I had Scott Kelly and Jenn Rezeli the couple be-hind ReVision Architecture visit our office for a pre-interview ldquoIn our house Scott is known as lsquoThe Breezemasterrsquordquo Jenn told me with a hint of marital impatience because of his closemdashper-haps compulsivemdashmonitoring of the outdoor temperature When it gets to be 74 degrees out-side Jenn can expect a text from Scott alerting her to close all the windows of their house which has no air conditioning I was impressed but I wondered Could The Breezemaster help me
I opened the window of my office revealing a symphony of city living horns sirens and a seemingly ever-present jackhammer Irsquod like to open my window during the day I explained to The Breezemaster but when I do itrsquos too noisy to conduct business What should I do
Without missing a beat he asked ldquoDo you put fans in the windows and leave them open overnight when you arenrsquot thererdquo No we didnrsquot I answered somewhat shocked at how quickly he offered a solution and in retrospect how obvious his idea was This simple trick has al-ready saved us countless hours of running the air conditioning
So now thanks to a conversation with Scott and Jenn Irsquom a little bit smarter and my office is a lot more efficient
If you live in a condo there is a great oppor-tunity this month for you to have conversations about how to make your building more efficient The Green Condo and Co-op Initiative (story on p 14) is having a Condo Congress on October 23 at The Academy of Natural Sciences and will arm you with the information you need to foster change From our story yoursquoll learn that the key to making these changes happen is identifying like-minded residents talking with them and then stating your case to your fellow-owners and the condo committee Once you start talking to your neighbors you never know what windows will open
alex j mulcahy Publisheralexgridphillycom
Shooting the Breezewhy talking to your neighbors fosters sustainability
publisherAlex Mulcahy
2156259850 ext 102 alexgridphillycom
managing editorLiz Pacheco
lizgridphillycom
art directorJamie Leary
jamiegridphillycom
designerDanni Sinisi
dannigridphillycom
distributionJesse Kerns
2156259850 ext 100 jessegridphillycom
marketingMorgan Berman
morgangridphillycom
copy editorAndrew Bonazelli
writersBernard Brown
Tenaya Darlington Kristen Dowd
Michael Holahan Marisa McClellan
Leah Troiano Samantha Wittchen
photographers Neal Santos
Gene Smirnov Emily Wren Albert Yee
illustratorsAndy Hood
Melissa McFeeters
ad salesAlex Mulcahy
2156259850 ext 102 alexgridphillycom
published byRed Flag Media
1032 Arch Street 3rd Floor Philadelphia PA 19107
2156259850
g r i d p h i l ly c o m
HOSTED BY
Nic Esposito Urban Farmer and Novelist
Alex MulcahyGrid Publisher
DRINKS PROVIDED BY CO-SPONSORED BYSUSTAINABLE
19103
YOUrsquoVE READ THE MAGAZINE NOW SEE THE SHOW
Thursday
November 8Trinity Memorial Church22nd and Spruce Sts
DOORS OPEN AT
600 pmSHOW STARTS
AT 700 PM
TICKETS
$500To order visit our
online store
Guests to be announced
Available this holiday season
Cotton tote bags
NOW AVAILABLE ON ITUNES
Grid Alive is now a podcast Listen to our last two shows the latest featuringbull Liz Robinson Executive Director for the
Energy Coordinating Agencybull Amy Laura Cahn Attorney with the Public
Interest Law Center of Philadelphiabull Scott Kelly amp Jenn Rezeli Founders of
ReVision Architecture
Plus music by Heather Shayne Blakeslee amp Sweetbriar Rose
Available to listen and download at gridphillycompodcast
6 g r i d p h i l lyco m n ov e m b e r 2 0 12
Fossil Fools
Bill McKibben crunches the numbers and names an enemy by liz pacheco
When bill mckibben published The End of Nature in 1989 it was the first book aimed at educating the general public on climate change Since then McKibben has given lectures written books
penned articles and led countless campaigns to raise awareness and inspire action on climate changemdashthis includes a five-day walk he led in 2007 across Vermont In November McKibben will take his message on the road with 350org his international grassroots climate campaign The ldquoDo the Mathrdquo tourmdasha name taken from the frightening warming calculations McKibben presents in the August 2 2012 Rolling Stonemdashwill be making 20 stops in 20 days in an effort to jumpstart the climate movement We caught up with McKibben to discuss the tour and itrsquos goals
U P CO M I N G E V E N T
Green livinG
What can we expect from the tour Itrsquos not going to be a typical stand-at-a-mike-and-give-a-lecture Wersquore calling it a roadshowmdashwe want to drive home the math of our predicament and then we want to get people organized to go after the fossil fuel industry If it works there will be campaigns springing up everywhere in its wake
Whatrsquos the significance of the tour kicking off the night after the presidential election Because no matter who wins the people have to take the lead heremdashno waiting for Barack to save us this time And because in the end the fossil fuel companies matter more than the politicians
20 cities in 20 days is fairly ambitious why the short timelineWersquore trying to start a lot of brushfires and see if we can get them really blazing fast
Are you taking on any volunteers or local artistsbands Yesmdashthere will be music every night sometimes from national acts and sometimes local heroes Environmentalists have spent so much time with bar graphs that theyrsquove sometimes forgotten there are other ways to reach folks
Learn more at math350org
nov17
Do the Math Sat Nov 17 6 pm $10 First Unitarian Church of Philadelphia 2125 Chestnut St
Tickets available at math350org
EXPAnDInG THE MARKETArea grocers are on the moveCrEEKSIDE CO-OP In November the long-awaited Creekside Co-op will open Customers can expect a bulk foods section indoor and outdoor seating for enjoying prepared items and local products from within a 100-mile radius
7909 High School rd elkins Park creeksidecoop
WEAVErS WAy CO-OP After closing for the summer to remodel Weavers Way in Mt Airy has re-opened The renovations which cost $700000 include a Pet Care and Wellness storefront and a highly-anticipated bulk foods department
559 Carpenter Ln weaverswaycoop
KIMBErTON WhOlE FOODS ndash DOWNINGTON In September Kimberton Whole Foods in Downington celebrated their Grand Re-Open-ing The natural foods grocery store moved a few doors down into a building that better reflects the companyrsquos vision with eco-friendly elements like LED lighting and solar tubes that maximize natural light
2140 Kimberton rd Kimberton kimbertonwholefoodscom
SOUTh PhIlly FOOD CO-OP September was a big month for the South Philly Food Co-op The Reinvestment Fund awarded the nonprofit a $25000 Food Access Grant and their annual garden tour raised more than $35000 Ten new members have joined bringing total membership to 305 Once 400 member-owners have enrolled the Co-op will start working to secure a loan for a storefront
144 moore St southphillyfoodcooporg
n ov e m b e r 2 0 12 g r i d p h i l lyco m 7
1 When the inside of your home feels like a cozy retreat
2 Making your homersquos heating and cooling system work better than ever
me feels like a cozy retreat
g and coolinger
HVAC upgrade noun (āch vak upgrād)
Schedule your Comprehensive Home Energy Assessment today Its your first step towards saving money saving energy and living more comfortably Get started now for just $150
215-609-1052
EnergyWorks is a program of the Metropolitan Caucus of Bucks Chester Delaware Montgomery and Philadelphia counties and is supported by a grant from the US Department of Energy
Reading TeRminal maRkeTMONndashSAT 8ndash6 amp SUN 9ndash5 bull $4 PARKING bull 12Th amp ARch STReeTS bull 215-922-2317
wwwreadingterminalmarketorg
Kauffmanrsquos
Iovine rsquos
OK Produce
Fair Food
rtmGRID45x475_Layout 1 83112 324 PM Page 1
fact Last year 39 million vinyl records were sold in the US
the highest amount since 1991
problem With vinyl records making a resurgence you might be thinking twice about toss-
ing those old 45s But if you do trash them the landfill is not the best place Most old-school vinyl records are made with Polyvinyl chloride (PVC) When buried PVC can leak dioxin a toxic chemical that can contaminate groundwater Since dioxins are fat-soluble they concentrate in human tissue Addi-tionally chlorine production for new vinyl manufacturing releases more than 200000 pounds of mercury into our air water and soil each year Recycling vinyl bypasses that chlorine use
solutionFirst take your unwanted records to local record stores If they have any
value you may walk away with a few dol-lars If not recycling is a challenge since the options are limited Philadelphia-based Vinylux (vinyluxnet) has been recycling re-cords into bowls coasters and clocks (among other things) for 10 years and is committed to working in Philadelphia Vinylux accept donations of clean (no mold please) size 33 or 45 records Arrange for drop-off by con-tacting them at recordsvinyluxnet Here in Philadelphia eForce Compliance (3114 Grayrsquos Ferry Ave eforcecompliancecom) accepts vinyl records And another option although not in Philadelphia is Recy-cling Services Inc in Pottstown (365 Elm St Pottstown recyclingservicesorg) They accept records but it costs $8 per car to enter the facil-ity However they also accept other miscellaneous re-cyclables such as Tyvek envelopes candles and bat-teries making a trip there potentially more worthwhile
by samantha wittchen
Vinyl RecoRds
8 g r i d p h i l lyco m n ov e m b e r 2 0 12
Green livinG
I lovE my dishwasher With two small kids a husband a dog and many visitors
Irsquom all about having an automated helper in the kitchen It does such a great job that I became suspicious of the detergent I was using
It turns out that the main ingredient in my detergent was concentrated chlorine Digging a little further I found that according to the US Environmental Protection Agency automatic dishwashing detergents can cause skin irrita-tions or even burns and are poisonous if swal-lowed Chlorine wasnrsquot the only harsh chemical found Here are two others of concern
Phosphates act as a water softener to boost a detergentrsquos efficiency But once theyrsquove finished washing our dishes they can harm our ecosys-tems When phosphates leave the washer they can pollute local streams and lakes and cause an excess growth of algae a process known as eutrophication The overgrowth of algae or other aquatic vegetation can clog waterways depleting the waterrsquos oxygen content and killing plants and other organisms Artificial perfumes (phthalates) which are of-
ten used to scent dishwashing detergents are considered hormone-disruptors and are linked to reduced sperm count in men among other issues reports the Environmental Working Group
For an easy at-home way to green your dish-washer try this recipe
leah r troiano a certified cancer support educator works with people who have cancer or would like to prevent cancer Lowering toxicity is just one of many ways to get your body in cancer-fighting shape Videos on how to make the products featured in this column can also be found at Leahrsquos website in the ldquoVideordquo section For more information visit cancerhealthandwellnesscom or e-mail leahcancerhealthandWellnesscom
Dishwasher (and planet) safe recipes by leah r troiano
DIsHInG DETERGEnT
directions
You will need
rarr Add the castile soap water and lemon juice to the jar Close lid tightly and shake gently
rarr Use about 1 tablespoon for each load of dishes and fill the second compartment with white vinegar If your water is hard you can also add white vinegar to the rinse aid compartment as well
1 cup Super Washing
Powder
frac14 cup baking soda
1 cup Borax
cup citric acid (found in
health foods store or online)
frac14 cup salt
20 drops essential oil (optional)
You will need
rarr Mix all ingredients very well Store in a container with a lid Add 1 tablespoon of the mixture to the soap com-partment and dump a half tablespoon onto the door
directions
With this product and all other cleaners keep out of reach of children and pets
Powder
liQuid
1 8-oz bottle castile soap
(peppermint is wonderful)
1 cup water
1 glass jar with lid
(quart size)
2 Tbsp lemon juice
PlUS White distilled
vinegar
n ov e m b e r 2 0 12 g r i d p h i l lyco m 9
phi
llyw
ald
orf
com Your child deserves a
liberal arts education
What if education were reimagined reinvigorated and
redefined to ignite your childrsquos spirit of wonder as well
as her capacity to achieve It is at the Waldorf School
of Philadelphia We provide a collaborative environment
that mixes artistic thinking with scientific thinking and
creates original thinkers prepared for life
In middle school
openJoin us 7500 Germantown Ave | Mount Airy
Saturday October 20 10 am
Food Politics Is the Current Food System Sustainable Networking Reception 530 pm bull Lecture 630 pm followed by book signing
Join us for an evening with Marion Nestle internationally known consumer activist nutritionist and award-winning author as she discusses the increasingly alarming way food processing marketing and sales are politicized in the US
$10 Members
$15 Nonmembers
$50 ExclusiveVIP Reception
Drexel Students fREE with ID
Information and tickets at ansporgnew-questions
ansporg
Sponsors
Dr Marion Nestle
Thursday November 8 bull Lecture 630 pmNew Questions for an Old Planet
1 0 g r i d p h i l lyco m n ov e m b e r 2 0 12
community
Can-Do Condoshow to collectively green a multi-family home by kristen dowd
Being eco-friendly as a condo or co-op resident is possible to achieve on your ownmdashbut only to a point You can make energy-effi-cient lighting decisions use heating and cooling sparingly and recycle
but what about the light bulbs in the hallways and lobbies or insulating the roof Addressing the management of common areas is key
Thatrsquos where being eco-friendly can get a little trickier Itrsquos the fiduciary responsibility of board members and managers to maintain the build-ings in value comfort and appearance So deci-sions at condos and co-ops need to involve these parties and be made along with owners But to make any greening improvement explains Joan Batory chair of the Green CondoCo-op Initiative (GCCI) the single most important step that must be taken is to make a committee
The GCCI grew out of such a green commit-tee ldquoWe started it with three people [in 2008]rdquo says Sis Eisman a resident at The Philadelphian in Fairmount Once created the group quickly grew
One of the committeersquos first initiatives was changing incandescent light bulbs for CFLs The committee also drafted (and distributed) rules for recycling within the building Next they in-stituted recycling programs for cell phones ink cartridges and electronic waste
In 2009 the group held a Green Home Show at the Philadelphianmdasha day of exhibits and edu-cational programming focused on green build-ing for condo and co-op owners managers and others Soon area buildings approached The Philadelphian looking to make the same green improvements and thus the GCCI was born
For a green committee to be influential it
needs to educate residents on the payback as-sociated with expenditures Batory talks about a $23 million project at The Philadelphian to improve the buildingrsquos envelope and energy ef-ficiency ldquoThere were several sessions with our owners here where [GCCI] and some of the pro-ponents of the project were trying to explain to the owners the value of spending money up front to achieve longer-term savingsrdquo she says ldquoIt was a very very intense series of debates and some-times argumentsrdquo The discussions eventually lead to two years of construction during which significant improvements were made including the replacement of 2000 windows and 8000 individual heating and cooling units Despite the initial challenges says Batory ldquowe are now experiencing hundreds of thousands of dollars in savingsrdquo
In addition to education the GCCI also does advocacy work Condos and co-ops can inad-vertently slip through the legislative cracks as theyrsquore neither commercial buildings nor tradi-tional residential While programs like Energy-Works do apply to these multi-family buildings other green improvements can be more difficult to initiate
The GCCI wants to change that ldquoWersquore doing our best to open our doors and make it easy for themmdashlegislators and plannersmdashto deal with
ocT23
Inaugural Philadelphia Condo Congress Live in or manage a condo or co-op Be sure to attend the inaugural
Philadelphia Condo Congress The event will feature hands-on workshops speakers exhibi-tor information booths and networking ses-sions all aimed at showing the economic and environmental benefits of adopting sustainable practices GCCI is hosting the event in collabora-tion with the Community Associations Institute and the Greater Philadelphia Condo Managers Association
Leonard Bonacci director of event opera-tions for the Philadelphia Eagles is the keynote speaker Known for his entertaining presen-tations Bonacci will talk about the teamrsquos journey to becoming the greenest professional sports stadium in the country
Another important part of the Congress will be four breakout sessions discussing the vari-ous legal economic requirements and challeng-es to making green improvements and success stories from Philadelphiarsquos condo associations
rarr Tues Oct 23 230-730 pm free The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more details visit philagcciorg or call the Community Associations Institute at 877-608-9777
condosrdquo says Batory who has been in commu-nication with the Cityrsquos Office of Sustainability ldquoThis is right along with the cityrsquos goal So why canrsquot we have a group of condo and co-op build-ings that are the greenest in Americardquo
To learn more about the Philadelphia Green CondoCo-op Initiative visit philagcciorg P
Ho
to
S b
y S
ar
aH
be
tH
(Le
ft)
ma
gg
y m
aff
ia (
Ce
nt
er
) J
er
am
ey
Ja
nn
en
e (
to
P r
igH
t)
an
D f
LiC
Kr
uS
er
fiv
et
en
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
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spiritual renewal
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since 2002
262 s 16th st philadelphia pa 19102
learn more at
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the bestmassage
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Serving Philadelphia and its Environment
Roof Decks bull Kitchens Bathrooms bull Basements
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
The Energy Co-op offers
100RENEWABLE ENERGY
generated right here in Pennsylvania
215 413 2122Call today with your energy bill in hand
or visit us at TheEnergyCoop and join the clean energy
movement
LOCAL CLEAN
Innovative Low Country Cooking at itrsquos best
ldquoOne of Phillyrsquos most personal and unique BYOBsrdquo
Philadelphia Inquirer
Geechee Girl Catering Party at your place or at ours
6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
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Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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bull Growcommunityfoodcrops
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wwwtempleeduamblerlahort
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BS and AS in Horticulture Plant science in a living environment
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2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
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What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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SUSTA INABLE BU ILD ING amp
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
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559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
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FRESH LOCAL FOOD
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FROM OUR FARM TO YOUR HOME
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Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
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215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
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3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
LOCALLY GROWN AND SUSTAINABLE PRODUCE MEAT DAIRY PET HEALTH AND BEAUTY PRODUCTS
4824 BALTIMORE AVE | 2157292121 | MARIPOSACOOP
New Extended Hours Starting November 3rdM-F 8ammdash9pm Sat-Sun 9ammdash9pm
Enjoy the fall harvest with
Mariposa Food Co-op
n ov e m b e r 2 0 12 g r i d p h i l lyco m 3
What if leftovers were never really left overWe recycle food Now thatrsquos a fresh idea
Find out howwmcom609 868 6392
4 g r i d p h i l lyco m n ov e m b e r 2 0 12 cov e r p h oto by n ea l sa n tos p o rt r a i t by g e n e s m i r n ov
for me one of the most fun parts of work is preparing for and executing Grid Alive Itrsquos a talk show that has live music local beer and cheese and most importantly fascinating guests from the pages of Grid I co-host the event with Nic Esposito an urban farmer and founder of Head and the Hand an innovative book publishing company Even though wersquove done five shows nowmdashtwo of which we have as podcasts avail-able on gridphillycommdashI still get the jitters every time we take the stage
Why give myself bi-monthly bouts of stage fright Because I think that therersquos nothing quite like hearing inspirational people tell their own stories in their own voice all unedited Obvious-ly Irsquom a big believer in print and the power of social media is undeniable but nothing replaces face-to-face meetings and interactions
Recently in preparation for a Grid Alive I had Scott Kelly and Jenn Rezeli the couple be-hind ReVision Architecture visit our office for a pre-interview ldquoIn our house Scott is known as lsquoThe Breezemasterrsquordquo Jenn told me with a hint of marital impatience because of his closemdashper-haps compulsivemdashmonitoring of the outdoor temperature When it gets to be 74 degrees out-side Jenn can expect a text from Scott alerting her to close all the windows of their house which has no air conditioning I was impressed but I wondered Could The Breezemaster help me
I opened the window of my office revealing a symphony of city living horns sirens and a seemingly ever-present jackhammer Irsquod like to open my window during the day I explained to The Breezemaster but when I do itrsquos too noisy to conduct business What should I do
Without missing a beat he asked ldquoDo you put fans in the windows and leave them open overnight when you arenrsquot thererdquo No we didnrsquot I answered somewhat shocked at how quickly he offered a solution and in retrospect how obvious his idea was This simple trick has al-ready saved us countless hours of running the air conditioning
So now thanks to a conversation with Scott and Jenn Irsquom a little bit smarter and my office is a lot more efficient
If you live in a condo there is a great oppor-tunity this month for you to have conversations about how to make your building more efficient The Green Condo and Co-op Initiative (story on p 14) is having a Condo Congress on October 23 at The Academy of Natural Sciences and will arm you with the information you need to foster change From our story yoursquoll learn that the key to making these changes happen is identifying like-minded residents talking with them and then stating your case to your fellow-owners and the condo committee Once you start talking to your neighbors you never know what windows will open
alex j mulcahy Publisheralexgridphillycom
Shooting the Breezewhy talking to your neighbors fosters sustainability
publisherAlex Mulcahy
2156259850 ext 102 alexgridphillycom
managing editorLiz Pacheco
lizgridphillycom
art directorJamie Leary
jamiegridphillycom
designerDanni Sinisi
dannigridphillycom
distributionJesse Kerns
2156259850 ext 100 jessegridphillycom
marketingMorgan Berman
morgangridphillycom
copy editorAndrew Bonazelli
writersBernard Brown
Tenaya Darlington Kristen Dowd
Michael Holahan Marisa McClellan
Leah Troiano Samantha Wittchen
photographers Neal Santos
Gene Smirnov Emily Wren Albert Yee
illustratorsAndy Hood
Melissa McFeeters
ad salesAlex Mulcahy
2156259850 ext 102 alexgridphillycom
published byRed Flag Media
1032 Arch Street 3rd Floor Philadelphia PA 19107
2156259850
g r i d p h i l ly c o m
HOSTED BY
Nic Esposito Urban Farmer and Novelist
Alex MulcahyGrid Publisher
DRINKS PROVIDED BY CO-SPONSORED BYSUSTAINABLE
19103
YOUrsquoVE READ THE MAGAZINE NOW SEE THE SHOW
Thursday
November 8Trinity Memorial Church22nd and Spruce Sts
DOORS OPEN AT
600 pmSHOW STARTS
AT 700 PM
TICKETS
$500To order visit our
online store
Guests to be announced
Available this holiday season
Cotton tote bags
NOW AVAILABLE ON ITUNES
Grid Alive is now a podcast Listen to our last two shows the latest featuringbull Liz Robinson Executive Director for the
Energy Coordinating Agencybull Amy Laura Cahn Attorney with the Public
Interest Law Center of Philadelphiabull Scott Kelly amp Jenn Rezeli Founders of
ReVision Architecture
Plus music by Heather Shayne Blakeslee amp Sweetbriar Rose
Available to listen and download at gridphillycompodcast
6 g r i d p h i l lyco m n ov e m b e r 2 0 12
Fossil Fools
Bill McKibben crunches the numbers and names an enemy by liz pacheco
When bill mckibben published The End of Nature in 1989 it was the first book aimed at educating the general public on climate change Since then McKibben has given lectures written books
penned articles and led countless campaigns to raise awareness and inspire action on climate changemdashthis includes a five-day walk he led in 2007 across Vermont In November McKibben will take his message on the road with 350org his international grassroots climate campaign The ldquoDo the Mathrdquo tourmdasha name taken from the frightening warming calculations McKibben presents in the August 2 2012 Rolling Stonemdashwill be making 20 stops in 20 days in an effort to jumpstart the climate movement We caught up with McKibben to discuss the tour and itrsquos goals
U P CO M I N G E V E N T
Green livinG
What can we expect from the tour Itrsquos not going to be a typical stand-at-a-mike-and-give-a-lecture Wersquore calling it a roadshowmdashwe want to drive home the math of our predicament and then we want to get people organized to go after the fossil fuel industry If it works there will be campaigns springing up everywhere in its wake
Whatrsquos the significance of the tour kicking off the night after the presidential election Because no matter who wins the people have to take the lead heremdashno waiting for Barack to save us this time And because in the end the fossil fuel companies matter more than the politicians
20 cities in 20 days is fairly ambitious why the short timelineWersquore trying to start a lot of brushfires and see if we can get them really blazing fast
Are you taking on any volunteers or local artistsbands Yesmdashthere will be music every night sometimes from national acts and sometimes local heroes Environmentalists have spent so much time with bar graphs that theyrsquove sometimes forgotten there are other ways to reach folks
Learn more at math350org
nov17
Do the Math Sat Nov 17 6 pm $10 First Unitarian Church of Philadelphia 2125 Chestnut St
Tickets available at math350org
EXPAnDInG THE MARKETArea grocers are on the moveCrEEKSIDE CO-OP In November the long-awaited Creekside Co-op will open Customers can expect a bulk foods section indoor and outdoor seating for enjoying prepared items and local products from within a 100-mile radius
7909 High School rd elkins Park creeksidecoop
WEAVErS WAy CO-OP After closing for the summer to remodel Weavers Way in Mt Airy has re-opened The renovations which cost $700000 include a Pet Care and Wellness storefront and a highly-anticipated bulk foods department
559 Carpenter Ln weaverswaycoop
KIMBErTON WhOlE FOODS ndash DOWNINGTON In September Kimberton Whole Foods in Downington celebrated their Grand Re-Open-ing The natural foods grocery store moved a few doors down into a building that better reflects the companyrsquos vision with eco-friendly elements like LED lighting and solar tubes that maximize natural light
2140 Kimberton rd Kimberton kimbertonwholefoodscom
SOUTh PhIlly FOOD CO-OP September was a big month for the South Philly Food Co-op The Reinvestment Fund awarded the nonprofit a $25000 Food Access Grant and their annual garden tour raised more than $35000 Ten new members have joined bringing total membership to 305 Once 400 member-owners have enrolled the Co-op will start working to secure a loan for a storefront
144 moore St southphillyfoodcooporg
n ov e m b e r 2 0 12 g r i d p h i l lyco m 7
1 When the inside of your home feels like a cozy retreat
2 Making your homersquos heating and cooling system work better than ever
me feels like a cozy retreat
g and coolinger
HVAC upgrade noun (āch vak upgrād)
Schedule your Comprehensive Home Energy Assessment today Its your first step towards saving money saving energy and living more comfortably Get started now for just $150
215-609-1052
EnergyWorks is a program of the Metropolitan Caucus of Bucks Chester Delaware Montgomery and Philadelphia counties and is supported by a grant from the US Department of Energy
Reading TeRminal maRkeTMONndashSAT 8ndash6 amp SUN 9ndash5 bull $4 PARKING bull 12Th amp ARch STReeTS bull 215-922-2317
wwwreadingterminalmarketorg
Kauffmanrsquos
Iovine rsquos
OK Produce
Fair Food
rtmGRID45x475_Layout 1 83112 324 PM Page 1
fact Last year 39 million vinyl records were sold in the US
the highest amount since 1991
problem With vinyl records making a resurgence you might be thinking twice about toss-
ing those old 45s But if you do trash them the landfill is not the best place Most old-school vinyl records are made with Polyvinyl chloride (PVC) When buried PVC can leak dioxin a toxic chemical that can contaminate groundwater Since dioxins are fat-soluble they concentrate in human tissue Addi-tionally chlorine production for new vinyl manufacturing releases more than 200000 pounds of mercury into our air water and soil each year Recycling vinyl bypasses that chlorine use
solutionFirst take your unwanted records to local record stores If they have any
value you may walk away with a few dol-lars If not recycling is a challenge since the options are limited Philadelphia-based Vinylux (vinyluxnet) has been recycling re-cords into bowls coasters and clocks (among other things) for 10 years and is committed to working in Philadelphia Vinylux accept donations of clean (no mold please) size 33 or 45 records Arrange for drop-off by con-tacting them at recordsvinyluxnet Here in Philadelphia eForce Compliance (3114 Grayrsquos Ferry Ave eforcecompliancecom) accepts vinyl records And another option although not in Philadelphia is Recy-cling Services Inc in Pottstown (365 Elm St Pottstown recyclingservicesorg) They accept records but it costs $8 per car to enter the facil-ity However they also accept other miscellaneous re-cyclables such as Tyvek envelopes candles and bat-teries making a trip there potentially more worthwhile
by samantha wittchen
Vinyl RecoRds
8 g r i d p h i l lyco m n ov e m b e r 2 0 12
Green livinG
I lovE my dishwasher With two small kids a husband a dog and many visitors
Irsquom all about having an automated helper in the kitchen It does such a great job that I became suspicious of the detergent I was using
It turns out that the main ingredient in my detergent was concentrated chlorine Digging a little further I found that according to the US Environmental Protection Agency automatic dishwashing detergents can cause skin irrita-tions or even burns and are poisonous if swal-lowed Chlorine wasnrsquot the only harsh chemical found Here are two others of concern
Phosphates act as a water softener to boost a detergentrsquos efficiency But once theyrsquove finished washing our dishes they can harm our ecosys-tems When phosphates leave the washer they can pollute local streams and lakes and cause an excess growth of algae a process known as eutrophication The overgrowth of algae or other aquatic vegetation can clog waterways depleting the waterrsquos oxygen content and killing plants and other organisms Artificial perfumes (phthalates) which are of-
ten used to scent dishwashing detergents are considered hormone-disruptors and are linked to reduced sperm count in men among other issues reports the Environmental Working Group
For an easy at-home way to green your dish-washer try this recipe
leah r troiano a certified cancer support educator works with people who have cancer or would like to prevent cancer Lowering toxicity is just one of many ways to get your body in cancer-fighting shape Videos on how to make the products featured in this column can also be found at Leahrsquos website in the ldquoVideordquo section For more information visit cancerhealthandwellnesscom or e-mail leahcancerhealthandWellnesscom
Dishwasher (and planet) safe recipes by leah r troiano
DIsHInG DETERGEnT
directions
You will need
rarr Add the castile soap water and lemon juice to the jar Close lid tightly and shake gently
rarr Use about 1 tablespoon for each load of dishes and fill the second compartment with white vinegar If your water is hard you can also add white vinegar to the rinse aid compartment as well
1 cup Super Washing
Powder
frac14 cup baking soda
1 cup Borax
cup citric acid (found in
health foods store or online)
frac14 cup salt
20 drops essential oil (optional)
You will need
rarr Mix all ingredients very well Store in a container with a lid Add 1 tablespoon of the mixture to the soap com-partment and dump a half tablespoon onto the door
directions
With this product and all other cleaners keep out of reach of children and pets
Powder
liQuid
1 8-oz bottle castile soap
(peppermint is wonderful)
1 cup water
1 glass jar with lid
(quart size)
2 Tbsp lemon juice
PlUS White distilled
vinegar
n ov e m b e r 2 0 12 g r i d p h i l lyco m 9
phi
llyw
ald
orf
com Your child deserves a
liberal arts education
What if education were reimagined reinvigorated and
redefined to ignite your childrsquos spirit of wonder as well
as her capacity to achieve It is at the Waldorf School
of Philadelphia We provide a collaborative environment
that mixes artistic thinking with scientific thinking and
creates original thinkers prepared for life
In middle school
openJoin us 7500 Germantown Ave | Mount Airy
Saturday October 20 10 am
Food Politics Is the Current Food System Sustainable Networking Reception 530 pm bull Lecture 630 pm followed by book signing
Join us for an evening with Marion Nestle internationally known consumer activist nutritionist and award-winning author as she discusses the increasingly alarming way food processing marketing and sales are politicized in the US
$10 Members
$15 Nonmembers
$50 ExclusiveVIP Reception
Drexel Students fREE with ID
Information and tickets at ansporgnew-questions
ansporg
Sponsors
Dr Marion Nestle
Thursday November 8 bull Lecture 630 pmNew Questions for an Old Planet
1 0 g r i d p h i l lyco m n ov e m b e r 2 0 12
community
Can-Do Condoshow to collectively green a multi-family home by kristen dowd
Being eco-friendly as a condo or co-op resident is possible to achieve on your ownmdashbut only to a point You can make energy-effi-cient lighting decisions use heating and cooling sparingly and recycle
but what about the light bulbs in the hallways and lobbies or insulating the roof Addressing the management of common areas is key
Thatrsquos where being eco-friendly can get a little trickier Itrsquos the fiduciary responsibility of board members and managers to maintain the build-ings in value comfort and appearance So deci-sions at condos and co-ops need to involve these parties and be made along with owners But to make any greening improvement explains Joan Batory chair of the Green CondoCo-op Initiative (GCCI) the single most important step that must be taken is to make a committee
The GCCI grew out of such a green commit-tee ldquoWe started it with three people [in 2008]rdquo says Sis Eisman a resident at The Philadelphian in Fairmount Once created the group quickly grew
One of the committeersquos first initiatives was changing incandescent light bulbs for CFLs The committee also drafted (and distributed) rules for recycling within the building Next they in-stituted recycling programs for cell phones ink cartridges and electronic waste
In 2009 the group held a Green Home Show at the Philadelphianmdasha day of exhibits and edu-cational programming focused on green build-ing for condo and co-op owners managers and others Soon area buildings approached The Philadelphian looking to make the same green improvements and thus the GCCI was born
For a green committee to be influential it
needs to educate residents on the payback as-sociated with expenditures Batory talks about a $23 million project at The Philadelphian to improve the buildingrsquos envelope and energy ef-ficiency ldquoThere were several sessions with our owners here where [GCCI] and some of the pro-ponents of the project were trying to explain to the owners the value of spending money up front to achieve longer-term savingsrdquo she says ldquoIt was a very very intense series of debates and some-times argumentsrdquo The discussions eventually lead to two years of construction during which significant improvements were made including the replacement of 2000 windows and 8000 individual heating and cooling units Despite the initial challenges says Batory ldquowe are now experiencing hundreds of thousands of dollars in savingsrdquo
In addition to education the GCCI also does advocacy work Condos and co-ops can inad-vertently slip through the legislative cracks as theyrsquore neither commercial buildings nor tradi-tional residential While programs like Energy-Works do apply to these multi-family buildings other green improvements can be more difficult to initiate
The GCCI wants to change that ldquoWersquore doing our best to open our doors and make it easy for themmdashlegislators and plannersmdashto deal with
ocT23
Inaugural Philadelphia Condo Congress Live in or manage a condo or co-op Be sure to attend the inaugural
Philadelphia Condo Congress The event will feature hands-on workshops speakers exhibi-tor information booths and networking ses-sions all aimed at showing the economic and environmental benefits of adopting sustainable practices GCCI is hosting the event in collabora-tion with the Community Associations Institute and the Greater Philadelphia Condo Managers Association
Leonard Bonacci director of event opera-tions for the Philadelphia Eagles is the keynote speaker Known for his entertaining presen-tations Bonacci will talk about the teamrsquos journey to becoming the greenest professional sports stadium in the country
Another important part of the Congress will be four breakout sessions discussing the vari-ous legal economic requirements and challeng-es to making green improvements and success stories from Philadelphiarsquos condo associations
rarr Tues Oct 23 230-730 pm free The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more details visit philagcciorg or call the Community Associations Institute at 877-608-9777
condosrdquo says Batory who has been in commu-nication with the Cityrsquos Office of Sustainability ldquoThis is right along with the cityrsquos goal So why canrsquot we have a group of condo and co-op build-ings that are the greenest in Americardquo
To learn more about the Philadelphia Green CondoCo-op Initiative visit philagcciorg P
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to
S b
y S
ar
aH
be
tH
(Le
ft)
ma
gg
y m
aff
ia (
Ce
nt
er
) J
er
am
ey
Ja
nn
en
e (
to
P r
igH
t)
an
D f
LiC
Kr
uS
er
fiv
et
en
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
amp boutique
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spiritual renewal
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since 2002
262 s 16th st philadelphia pa 19102
learn more at
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
The Energy Co-op offers
100RENEWABLE ENERGY
generated right here in Pennsylvania
215 413 2122Call today with your energy bill in hand
or visit us at TheEnergyCoop and join the clean energy
movement
LOCAL CLEAN
Innovative Low Country Cooking at itrsquos best
ldquoOne of Phillyrsquos most personal and unique BYOBsrdquo
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Geechee Girl Catering Party at your place or at ours
6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
W W W S P O T T E D H I L L F A R M C O M
Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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bull Growcommunityfoodcrops
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bull Designandbuildstormwatergardens
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School of Environmental Design
wwwtempleeduamblerlahort
MLArch Information Sessions held last Wednesdays of the month
Master of Landscape ArchitectureFocused on Ecological Restoration
BS and AS in Horticulture Plant science in a living environment
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71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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SUSTA INABLE BU ILD ING amp
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ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
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Products are provided FREE of charge to clients who retain our cleaning services Also we
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
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FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
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Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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(800) 363-6881
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the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
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Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
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215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
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All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
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OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
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OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
n ov e m b e r 2 0 12 g r i d p h i l lyco m 3
What if leftovers were never really left overWe recycle food Now thatrsquos a fresh idea
Find out howwmcom609 868 6392
4 g r i d p h i l lyco m n ov e m b e r 2 0 12 cov e r p h oto by n ea l sa n tos p o rt r a i t by g e n e s m i r n ov
for me one of the most fun parts of work is preparing for and executing Grid Alive Itrsquos a talk show that has live music local beer and cheese and most importantly fascinating guests from the pages of Grid I co-host the event with Nic Esposito an urban farmer and founder of Head and the Hand an innovative book publishing company Even though wersquove done five shows nowmdashtwo of which we have as podcasts avail-able on gridphillycommdashI still get the jitters every time we take the stage
Why give myself bi-monthly bouts of stage fright Because I think that therersquos nothing quite like hearing inspirational people tell their own stories in their own voice all unedited Obvious-ly Irsquom a big believer in print and the power of social media is undeniable but nothing replaces face-to-face meetings and interactions
Recently in preparation for a Grid Alive I had Scott Kelly and Jenn Rezeli the couple be-hind ReVision Architecture visit our office for a pre-interview ldquoIn our house Scott is known as lsquoThe Breezemasterrsquordquo Jenn told me with a hint of marital impatience because of his closemdashper-haps compulsivemdashmonitoring of the outdoor temperature When it gets to be 74 degrees out-side Jenn can expect a text from Scott alerting her to close all the windows of their house which has no air conditioning I was impressed but I wondered Could The Breezemaster help me
I opened the window of my office revealing a symphony of city living horns sirens and a seemingly ever-present jackhammer Irsquod like to open my window during the day I explained to The Breezemaster but when I do itrsquos too noisy to conduct business What should I do
Without missing a beat he asked ldquoDo you put fans in the windows and leave them open overnight when you arenrsquot thererdquo No we didnrsquot I answered somewhat shocked at how quickly he offered a solution and in retrospect how obvious his idea was This simple trick has al-ready saved us countless hours of running the air conditioning
So now thanks to a conversation with Scott and Jenn Irsquom a little bit smarter and my office is a lot more efficient
If you live in a condo there is a great oppor-tunity this month for you to have conversations about how to make your building more efficient The Green Condo and Co-op Initiative (story on p 14) is having a Condo Congress on October 23 at The Academy of Natural Sciences and will arm you with the information you need to foster change From our story yoursquoll learn that the key to making these changes happen is identifying like-minded residents talking with them and then stating your case to your fellow-owners and the condo committee Once you start talking to your neighbors you never know what windows will open
alex j mulcahy Publisheralexgridphillycom
Shooting the Breezewhy talking to your neighbors fosters sustainability
publisherAlex Mulcahy
2156259850 ext 102 alexgridphillycom
managing editorLiz Pacheco
lizgridphillycom
art directorJamie Leary
jamiegridphillycom
designerDanni Sinisi
dannigridphillycom
distributionJesse Kerns
2156259850 ext 100 jessegridphillycom
marketingMorgan Berman
morgangridphillycom
copy editorAndrew Bonazelli
writersBernard Brown
Tenaya Darlington Kristen Dowd
Michael Holahan Marisa McClellan
Leah Troiano Samantha Wittchen
photographers Neal Santos
Gene Smirnov Emily Wren Albert Yee
illustratorsAndy Hood
Melissa McFeeters
ad salesAlex Mulcahy
2156259850 ext 102 alexgridphillycom
published byRed Flag Media
1032 Arch Street 3rd Floor Philadelphia PA 19107
2156259850
g r i d p h i l ly c o m
HOSTED BY
Nic Esposito Urban Farmer and Novelist
Alex MulcahyGrid Publisher
DRINKS PROVIDED BY CO-SPONSORED BYSUSTAINABLE
19103
YOUrsquoVE READ THE MAGAZINE NOW SEE THE SHOW
Thursday
November 8Trinity Memorial Church22nd and Spruce Sts
DOORS OPEN AT
600 pmSHOW STARTS
AT 700 PM
TICKETS
$500To order visit our
online store
Guests to be announced
Available this holiday season
Cotton tote bags
NOW AVAILABLE ON ITUNES
Grid Alive is now a podcast Listen to our last two shows the latest featuringbull Liz Robinson Executive Director for the
Energy Coordinating Agencybull Amy Laura Cahn Attorney with the Public
Interest Law Center of Philadelphiabull Scott Kelly amp Jenn Rezeli Founders of
ReVision Architecture
Plus music by Heather Shayne Blakeslee amp Sweetbriar Rose
Available to listen and download at gridphillycompodcast
6 g r i d p h i l lyco m n ov e m b e r 2 0 12
Fossil Fools
Bill McKibben crunches the numbers and names an enemy by liz pacheco
When bill mckibben published The End of Nature in 1989 it was the first book aimed at educating the general public on climate change Since then McKibben has given lectures written books
penned articles and led countless campaigns to raise awareness and inspire action on climate changemdashthis includes a five-day walk he led in 2007 across Vermont In November McKibben will take his message on the road with 350org his international grassroots climate campaign The ldquoDo the Mathrdquo tourmdasha name taken from the frightening warming calculations McKibben presents in the August 2 2012 Rolling Stonemdashwill be making 20 stops in 20 days in an effort to jumpstart the climate movement We caught up with McKibben to discuss the tour and itrsquos goals
U P CO M I N G E V E N T
Green livinG
What can we expect from the tour Itrsquos not going to be a typical stand-at-a-mike-and-give-a-lecture Wersquore calling it a roadshowmdashwe want to drive home the math of our predicament and then we want to get people organized to go after the fossil fuel industry If it works there will be campaigns springing up everywhere in its wake
Whatrsquos the significance of the tour kicking off the night after the presidential election Because no matter who wins the people have to take the lead heremdashno waiting for Barack to save us this time And because in the end the fossil fuel companies matter more than the politicians
20 cities in 20 days is fairly ambitious why the short timelineWersquore trying to start a lot of brushfires and see if we can get them really blazing fast
Are you taking on any volunteers or local artistsbands Yesmdashthere will be music every night sometimes from national acts and sometimes local heroes Environmentalists have spent so much time with bar graphs that theyrsquove sometimes forgotten there are other ways to reach folks
Learn more at math350org
nov17
Do the Math Sat Nov 17 6 pm $10 First Unitarian Church of Philadelphia 2125 Chestnut St
Tickets available at math350org
EXPAnDInG THE MARKETArea grocers are on the moveCrEEKSIDE CO-OP In November the long-awaited Creekside Co-op will open Customers can expect a bulk foods section indoor and outdoor seating for enjoying prepared items and local products from within a 100-mile radius
7909 High School rd elkins Park creeksidecoop
WEAVErS WAy CO-OP After closing for the summer to remodel Weavers Way in Mt Airy has re-opened The renovations which cost $700000 include a Pet Care and Wellness storefront and a highly-anticipated bulk foods department
559 Carpenter Ln weaverswaycoop
KIMBErTON WhOlE FOODS ndash DOWNINGTON In September Kimberton Whole Foods in Downington celebrated their Grand Re-Open-ing The natural foods grocery store moved a few doors down into a building that better reflects the companyrsquos vision with eco-friendly elements like LED lighting and solar tubes that maximize natural light
2140 Kimberton rd Kimberton kimbertonwholefoodscom
SOUTh PhIlly FOOD CO-OP September was a big month for the South Philly Food Co-op The Reinvestment Fund awarded the nonprofit a $25000 Food Access Grant and their annual garden tour raised more than $35000 Ten new members have joined bringing total membership to 305 Once 400 member-owners have enrolled the Co-op will start working to secure a loan for a storefront
144 moore St southphillyfoodcooporg
n ov e m b e r 2 0 12 g r i d p h i l lyco m 7
1 When the inside of your home feels like a cozy retreat
2 Making your homersquos heating and cooling system work better than ever
me feels like a cozy retreat
g and coolinger
HVAC upgrade noun (āch vak upgrād)
Schedule your Comprehensive Home Energy Assessment today Its your first step towards saving money saving energy and living more comfortably Get started now for just $150
215-609-1052
EnergyWorks is a program of the Metropolitan Caucus of Bucks Chester Delaware Montgomery and Philadelphia counties and is supported by a grant from the US Department of Energy
Reading TeRminal maRkeTMONndashSAT 8ndash6 amp SUN 9ndash5 bull $4 PARKING bull 12Th amp ARch STReeTS bull 215-922-2317
wwwreadingterminalmarketorg
Kauffmanrsquos
Iovine rsquos
OK Produce
Fair Food
rtmGRID45x475_Layout 1 83112 324 PM Page 1
fact Last year 39 million vinyl records were sold in the US
the highest amount since 1991
problem With vinyl records making a resurgence you might be thinking twice about toss-
ing those old 45s But if you do trash them the landfill is not the best place Most old-school vinyl records are made with Polyvinyl chloride (PVC) When buried PVC can leak dioxin a toxic chemical that can contaminate groundwater Since dioxins are fat-soluble they concentrate in human tissue Addi-tionally chlorine production for new vinyl manufacturing releases more than 200000 pounds of mercury into our air water and soil each year Recycling vinyl bypasses that chlorine use
solutionFirst take your unwanted records to local record stores If they have any
value you may walk away with a few dol-lars If not recycling is a challenge since the options are limited Philadelphia-based Vinylux (vinyluxnet) has been recycling re-cords into bowls coasters and clocks (among other things) for 10 years and is committed to working in Philadelphia Vinylux accept donations of clean (no mold please) size 33 or 45 records Arrange for drop-off by con-tacting them at recordsvinyluxnet Here in Philadelphia eForce Compliance (3114 Grayrsquos Ferry Ave eforcecompliancecom) accepts vinyl records And another option although not in Philadelphia is Recy-cling Services Inc in Pottstown (365 Elm St Pottstown recyclingservicesorg) They accept records but it costs $8 per car to enter the facil-ity However they also accept other miscellaneous re-cyclables such as Tyvek envelopes candles and bat-teries making a trip there potentially more worthwhile
by samantha wittchen
Vinyl RecoRds
8 g r i d p h i l lyco m n ov e m b e r 2 0 12
Green livinG
I lovE my dishwasher With two small kids a husband a dog and many visitors
Irsquom all about having an automated helper in the kitchen It does such a great job that I became suspicious of the detergent I was using
It turns out that the main ingredient in my detergent was concentrated chlorine Digging a little further I found that according to the US Environmental Protection Agency automatic dishwashing detergents can cause skin irrita-tions or even burns and are poisonous if swal-lowed Chlorine wasnrsquot the only harsh chemical found Here are two others of concern
Phosphates act as a water softener to boost a detergentrsquos efficiency But once theyrsquove finished washing our dishes they can harm our ecosys-tems When phosphates leave the washer they can pollute local streams and lakes and cause an excess growth of algae a process known as eutrophication The overgrowth of algae or other aquatic vegetation can clog waterways depleting the waterrsquos oxygen content and killing plants and other organisms Artificial perfumes (phthalates) which are of-
ten used to scent dishwashing detergents are considered hormone-disruptors and are linked to reduced sperm count in men among other issues reports the Environmental Working Group
For an easy at-home way to green your dish-washer try this recipe
leah r troiano a certified cancer support educator works with people who have cancer or would like to prevent cancer Lowering toxicity is just one of many ways to get your body in cancer-fighting shape Videos on how to make the products featured in this column can also be found at Leahrsquos website in the ldquoVideordquo section For more information visit cancerhealthandwellnesscom or e-mail leahcancerhealthandWellnesscom
Dishwasher (and planet) safe recipes by leah r troiano
DIsHInG DETERGEnT
directions
You will need
rarr Add the castile soap water and lemon juice to the jar Close lid tightly and shake gently
rarr Use about 1 tablespoon for each load of dishes and fill the second compartment with white vinegar If your water is hard you can also add white vinegar to the rinse aid compartment as well
1 cup Super Washing
Powder
frac14 cup baking soda
1 cup Borax
cup citric acid (found in
health foods store or online)
frac14 cup salt
20 drops essential oil (optional)
You will need
rarr Mix all ingredients very well Store in a container with a lid Add 1 tablespoon of the mixture to the soap com-partment and dump a half tablespoon onto the door
directions
With this product and all other cleaners keep out of reach of children and pets
Powder
liQuid
1 8-oz bottle castile soap
(peppermint is wonderful)
1 cup water
1 glass jar with lid
(quart size)
2 Tbsp lemon juice
PlUS White distilled
vinegar
n ov e m b e r 2 0 12 g r i d p h i l lyco m 9
phi
llyw
ald
orf
com Your child deserves a
liberal arts education
What if education were reimagined reinvigorated and
redefined to ignite your childrsquos spirit of wonder as well
as her capacity to achieve It is at the Waldorf School
of Philadelphia We provide a collaborative environment
that mixes artistic thinking with scientific thinking and
creates original thinkers prepared for life
In middle school
openJoin us 7500 Germantown Ave | Mount Airy
Saturday October 20 10 am
Food Politics Is the Current Food System Sustainable Networking Reception 530 pm bull Lecture 630 pm followed by book signing
Join us for an evening with Marion Nestle internationally known consumer activist nutritionist and award-winning author as she discusses the increasingly alarming way food processing marketing and sales are politicized in the US
$10 Members
$15 Nonmembers
$50 ExclusiveVIP Reception
Drexel Students fREE with ID
Information and tickets at ansporgnew-questions
ansporg
Sponsors
Dr Marion Nestle
Thursday November 8 bull Lecture 630 pmNew Questions for an Old Planet
1 0 g r i d p h i l lyco m n ov e m b e r 2 0 12
community
Can-Do Condoshow to collectively green a multi-family home by kristen dowd
Being eco-friendly as a condo or co-op resident is possible to achieve on your ownmdashbut only to a point You can make energy-effi-cient lighting decisions use heating and cooling sparingly and recycle
but what about the light bulbs in the hallways and lobbies or insulating the roof Addressing the management of common areas is key
Thatrsquos where being eco-friendly can get a little trickier Itrsquos the fiduciary responsibility of board members and managers to maintain the build-ings in value comfort and appearance So deci-sions at condos and co-ops need to involve these parties and be made along with owners But to make any greening improvement explains Joan Batory chair of the Green CondoCo-op Initiative (GCCI) the single most important step that must be taken is to make a committee
The GCCI grew out of such a green commit-tee ldquoWe started it with three people [in 2008]rdquo says Sis Eisman a resident at The Philadelphian in Fairmount Once created the group quickly grew
One of the committeersquos first initiatives was changing incandescent light bulbs for CFLs The committee also drafted (and distributed) rules for recycling within the building Next they in-stituted recycling programs for cell phones ink cartridges and electronic waste
In 2009 the group held a Green Home Show at the Philadelphianmdasha day of exhibits and edu-cational programming focused on green build-ing for condo and co-op owners managers and others Soon area buildings approached The Philadelphian looking to make the same green improvements and thus the GCCI was born
For a green committee to be influential it
needs to educate residents on the payback as-sociated with expenditures Batory talks about a $23 million project at The Philadelphian to improve the buildingrsquos envelope and energy ef-ficiency ldquoThere were several sessions with our owners here where [GCCI] and some of the pro-ponents of the project were trying to explain to the owners the value of spending money up front to achieve longer-term savingsrdquo she says ldquoIt was a very very intense series of debates and some-times argumentsrdquo The discussions eventually lead to two years of construction during which significant improvements were made including the replacement of 2000 windows and 8000 individual heating and cooling units Despite the initial challenges says Batory ldquowe are now experiencing hundreds of thousands of dollars in savingsrdquo
In addition to education the GCCI also does advocacy work Condos and co-ops can inad-vertently slip through the legislative cracks as theyrsquore neither commercial buildings nor tradi-tional residential While programs like Energy-Works do apply to these multi-family buildings other green improvements can be more difficult to initiate
The GCCI wants to change that ldquoWersquore doing our best to open our doors and make it easy for themmdashlegislators and plannersmdashto deal with
ocT23
Inaugural Philadelphia Condo Congress Live in or manage a condo or co-op Be sure to attend the inaugural
Philadelphia Condo Congress The event will feature hands-on workshops speakers exhibi-tor information booths and networking ses-sions all aimed at showing the economic and environmental benefits of adopting sustainable practices GCCI is hosting the event in collabora-tion with the Community Associations Institute and the Greater Philadelphia Condo Managers Association
Leonard Bonacci director of event opera-tions for the Philadelphia Eagles is the keynote speaker Known for his entertaining presen-tations Bonacci will talk about the teamrsquos journey to becoming the greenest professional sports stadium in the country
Another important part of the Congress will be four breakout sessions discussing the vari-ous legal economic requirements and challeng-es to making green improvements and success stories from Philadelphiarsquos condo associations
rarr Tues Oct 23 230-730 pm free The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more details visit philagcciorg or call the Community Associations Institute at 877-608-9777
condosrdquo says Batory who has been in commu-nication with the Cityrsquos Office of Sustainability ldquoThis is right along with the cityrsquos goal So why canrsquot we have a group of condo and co-op build-ings that are the greenest in Americardquo
To learn more about the Philadelphia Green CondoCo-op Initiative visit philagcciorg P
Ho
to
S b
y S
ar
aH
be
tH
(Le
ft)
ma
gg
y m
aff
ia (
Ce
nt
er
) J
er
am
ey
Ja
nn
en
e (
to
P r
igH
t)
an
D f
LiC
Kr
uS
er
fiv
et
en
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
amp boutique
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spiritual renewal
green beauty amp dynamic well being
since 2002
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learn more at
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
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You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
The Energy Co-op offers
100RENEWABLE ENERGY
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Geechee Girl Catering Party at your place or at ours
6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
W W W S P O T T E D H I L L F A R M C O M
Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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bull Growcommunityfoodcrops
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wwwtempleeduamblerlahort
MLArch Information Sessions held last Wednesdays of the month
Master of Landscape ArchitectureFocused on Ecological Restoration
BS and AS in Horticulture Plant science in a living environment
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71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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design build and live in the 21st centuryrdquo
mdash Rob FlemingProgram Director
Become proficient in Green Building Materials
Energy Efficiency Construction Systems and
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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Products are provided FREE of charge to clients who retain our cleaning services Also we
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Your Link to Greener Livingwwwmyholistichomecom
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
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609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
TM
winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
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All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
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Plus-size model
The bigger four-door all-wheel drive MINI Countryman
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Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
4 g r i d p h i l lyco m n ov e m b e r 2 0 12 cov e r p h oto by n ea l sa n tos p o rt r a i t by g e n e s m i r n ov
for me one of the most fun parts of work is preparing for and executing Grid Alive Itrsquos a talk show that has live music local beer and cheese and most importantly fascinating guests from the pages of Grid I co-host the event with Nic Esposito an urban farmer and founder of Head and the Hand an innovative book publishing company Even though wersquove done five shows nowmdashtwo of which we have as podcasts avail-able on gridphillycommdashI still get the jitters every time we take the stage
Why give myself bi-monthly bouts of stage fright Because I think that therersquos nothing quite like hearing inspirational people tell their own stories in their own voice all unedited Obvious-ly Irsquom a big believer in print and the power of social media is undeniable but nothing replaces face-to-face meetings and interactions
Recently in preparation for a Grid Alive I had Scott Kelly and Jenn Rezeli the couple be-hind ReVision Architecture visit our office for a pre-interview ldquoIn our house Scott is known as lsquoThe Breezemasterrsquordquo Jenn told me with a hint of marital impatience because of his closemdashper-haps compulsivemdashmonitoring of the outdoor temperature When it gets to be 74 degrees out-side Jenn can expect a text from Scott alerting her to close all the windows of their house which has no air conditioning I was impressed but I wondered Could The Breezemaster help me
I opened the window of my office revealing a symphony of city living horns sirens and a seemingly ever-present jackhammer Irsquod like to open my window during the day I explained to The Breezemaster but when I do itrsquos too noisy to conduct business What should I do
Without missing a beat he asked ldquoDo you put fans in the windows and leave them open overnight when you arenrsquot thererdquo No we didnrsquot I answered somewhat shocked at how quickly he offered a solution and in retrospect how obvious his idea was This simple trick has al-ready saved us countless hours of running the air conditioning
So now thanks to a conversation with Scott and Jenn Irsquom a little bit smarter and my office is a lot more efficient
If you live in a condo there is a great oppor-tunity this month for you to have conversations about how to make your building more efficient The Green Condo and Co-op Initiative (story on p 14) is having a Condo Congress on October 23 at The Academy of Natural Sciences and will arm you with the information you need to foster change From our story yoursquoll learn that the key to making these changes happen is identifying like-minded residents talking with them and then stating your case to your fellow-owners and the condo committee Once you start talking to your neighbors you never know what windows will open
alex j mulcahy Publisheralexgridphillycom
Shooting the Breezewhy talking to your neighbors fosters sustainability
publisherAlex Mulcahy
2156259850 ext 102 alexgridphillycom
managing editorLiz Pacheco
lizgridphillycom
art directorJamie Leary
jamiegridphillycom
designerDanni Sinisi
dannigridphillycom
distributionJesse Kerns
2156259850 ext 100 jessegridphillycom
marketingMorgan Berman
morgangridphillycom
copy editorAndrew Bonazelli
writersBernard Brown
Tenaya Darlington Kristen Dowd
Michael Holahan Marisa McClellan
Leah Troiano Samantha Wittchen
photographers Neal Santos
Gene Smirnov Emily Wren Albert Yee
illustratorsAndy Hood
Melissa McFeeters
ad salesAlex Mulcahy
2156259850 ext 102 alexgridphillycom
published byRed Flag Media
1032 Arch Street 3rd Floor Philadelphia PA 19107
2156259850
g r i d p h i l ly c o m
HOSTED BY
Nic Esposito Urban Farmer and Novelist
Alex MulcahyGrid Publisher
DRINKS PROVIDED BY CO-SPONSORED BYSUSTAINABLE
19103
YOUrsquoVE READ THE MAGAZINE NOW SEE THE SHOW
Thursday
November 8Trinity Memorial Church22nd and Spruce Sts
DOORS OPEN AT
600 pmSHOW STARTS
AT 700 PM
TICKETS
$500To order visit our
online store
Guests to be announced
Available this holiday season
Cotton tote bags
NOW AVAILABLE ON ITUNES
Grid Alive is now a podcast Listen to our last two shows the latest featuringbull Liz Robinson Executive Director for the
Energy Coordinating Agencybull Amy Laura Cahn Attorney with the Public
Interest Law Center of Philadelphiabull Scott Kelly amp Jenn Rezeli Founders of
ReVision Architecture
Plus music by Heather Shayne Blakeslee amp Sweetbriar Rose
Available to listen and download at gridphillycompodcast
6 g r i d p h i l lyco m n ov e m b e r 2 0 12
Fossil Fools
Bill McKibben crunches the numbers and names an enemy by liz pacheco
When bill mckibben published The End of Nature in 1989 it was the first book aimed at educating the general public on climate change Since then McKibben has given lectures written books
penned articles and led countless campaigns to raise awareness and inspire action on climate changemdashthis includes a five-day walk he led in 2007 across Vermont In November McKibben will take his message on the road with 350org his international grassroots climate campaign The ldquoDo the Mathrdquo tourmdasha name taken from the frightening warming calculations McKibben presents in the August 2 2012 Rolling Stonemdashwill be making 20 stops in 20 days in an effort to jumpstart the climate movement We caught up with McKibben to discuss the tour and itrsquos goals
U P CO M I N G E V E N T
Green livinG
What can we expect from the tour Itrsquos not going to be a typical stand-at-a-mike-and-give-a-lecture Wersquore calling it a roadshowmdashwe want to drive home the math of our predicament and then we want to get people organized to go after the fossil fuel industry If it works there will be campaigns springing up everywhere in its wake
Whatrsquos the significance of the tour kicking off the night after the presidential election Because no matter who wins the people have to take the lead heremdashno waiting for Barack to save us this time And because in the end the fossil fuel companies matter more than the politicians
20 cities in 20 days is fairly ambitious why the short timelineWersquore trying to start a lot of brushfires and see if we can get them really blazing fast
Are you taking on any volunteers or local artistsbands Yesmdashthere will be music every night sometimes from national acts and sometimes local heroes Environmentalists have spent so much time with bar graphs that theyrsquove sometimes forgotten there are other ways to reach folks
Learn more at math350org
nov17
Do the Math Sat Nov 17 6 pm $10 First Unitarian Church of Philadelphia 2125 Chestnut St
Tickets available at math350org
EXPAnDInG THE MARKETArea grocers are on the moveCrEEKSIDE CO-OP In November the long-awaited Creekside Co-op will open Customers can expect a bulk foods section indoor and outdoor seating for enjoying prepared items and local products from within a 100-mile radius
7909 High School rd elkins Park creeksidecoop
WEAVErS WAy CO-OP After closing for the summer to remodel Weavers Way in Mt Airy has re-opened The renovations which cost $700000 include a Pet Care and Wellness storefront and a highly-anticipated bulk foods department
559 Carpenter Ln weaverswaycoop
KIMBErTON WhOlE FOODS ndash DOWNINGTON In September Kimberton Whole Foods in Downington celebrated their Grand Re-Open-ing The natural foods grocery store moved a few doors down into a building that better reflects the companyrsquos vision with eco-friendly elements like LED lighting and solar tubes that maximize natural light
2140 Kimberton rd Kimberton kimbertonwholefoodscom
SOUTh PhIlly FOOD CO-OP September was a big month for the South Philly Food Co-op The Reinvestment Fund awarded the nonprofit a $25000 Food Access Grant and their annual garden tour raised more than $35000 Ten new members have joined bringing total membership to 305 Once 400 member-owners have enrolled the Co-op will start working to secure a loan for a storefront
144 moore St southphillyfoodcooporg
n ov e m b e r 2 0 12 g r i d p h i l lyco m 7
1 When the inside of your home feels like a cozy retreat
2 Making your homersquos heating and cooling system work better than ever
me feels like a cozy retreat
g and coolinger
HVAC upgrade noun (āch vak upgrād)
Schedule your Comprehensive Home Energy Assessment today Its your first step towards saving money saving energy and living more comfortably Get started now for just $150
215-609-1052
EnergyWorks is a program of the Metropolitan Caucus of Bucks Chester Delaware Montgomery and Philadelphia counties and is supported by a grant from the US Department of Energy
Reading TeRminal maRkeTMONndashSAT 8ndash6 amp SUN 9ndash5 bull $4 PARKING bull 12Th amp ARch STReeTS bull 215-922-2317
wwwreadingterminalmarketorg
Kauffmanrsquos
Iovine rsquos
OK Produce
Fair Food
rtmGRID45x475_Layout 1 83112 324 PM Page 1
fact Last year 39 million vinyl records were sold in the US
the highest amount since 1991
problem With vinyl records making a resurgence you might be thinking twice about toss-
ing those old 45s But if you do trash them the landfill is not the best place Most old-school vinyl records are made with Polyvinyl chloride (PVC) When buried PVC can leak dioxin a toxic chemical that can contaminate groundwater Since dioxins are fat-soluble they concentrate in human tissue Addi-tionally chlorine production for new vinyl manufacturing releases more than 200000 pounds of mercury into our air water and soil each year Recycling vinyl bypasses that chlorine use
solutionFirst take your unwanted records to local record stores If they have any
value you may walk away with a few dol-lars If not recycling is a challenge since the options are limited Philadelphia-based Vinylux (vinyluxnet) has been recycling re-cords into bowls coasters and clocks (among other things) for 10 years and is committed to working in Philadelphia Vinylux accept donations of clean (no mold please) size 33 or 45 records Arrange for drop-off by con-tacting them at recordsvinyluxnet Here in Philadelphia eForce Compliance (3114 Grayrsquos Ferry Ave eforcecompliancecom) accepts vinyl records And another option although not in Philadelphia is Recy-cling Services Inc in Pottstown (365 Elm St Pottstown recyclingservicesorg) They accept records but it costs $8 per car to enter the facil-ity However they also accept other miscellaneous re-cyclables such as Tyvek envelopes candles and bat-teries making a trip there potentially more worthwhile
by samantha wittchen
Vinyl RecoRds
8 g r i d p h i l lyco m n ov e m b e r 2 0 12
Green livinG
I lovE my dishwasher With two small kids a husband a dog and many visitors
Irsquom all about having an automated helper in the kitchen It does such a great job that I became suspicious of the detergent I was using
It turns out that the main ingredient in my detergent was concentrated chlorine Digging a little further I found that according to the US Environmental Protection Agency automatic dishwashing detergents can cause skin irrita-tions or even burns and are poisonous if swal-lowed Chlorine wasnrsquot the only harsh chemical found Here are two others of concern
Phosphates act as a water softener to boost a detergentrsquos efficiency But once theyrsquove finished washing our dishes they can harm our ecosys-tems When phosphates leave the washer they can pollute local streams and lakes and cause an excess growth of algae a process known as eutrophication The overgrowth of algae or other aquatic vegetation can clog waterways depleting the waterrsquos oxygen content and killing plants and other organisms Artificial perfumes (phthalates) which are of-
ten used to scent dishwashing detergents are considered hormone-disruptors and are linked to reduced sperm count in men among other issues reports the Environmental Working Group
For an easy at-home way to green your dish-washer try this recipe
leah r troiano a certified cancer support educator works with people who have cancer or would like to prevent cancer Lowering toxicity is just one of many ways to get your body in cancer-fighting shape Videos on how to make the products featured in this column can also be found at Leahrsquos website in the ldquoVideordquo section For more information visit cancerhealthandwellnesscom or e-mail leahcancerhealthandWellnesscom
Dishwasher (and planet) safe recipes by leah r troiano
DIsHInG DETERGEnT
directions
You will need
rarr Add the castile soap water and lemon juice to the jar Close lid tightly and shake gently
rarr Use about 1 tablespoon for each load of dishes and fill the second compartment with white vinegar If your water is hard you can also add white vinegar to the rinse aid compartment as well
1 cup Super Washing
Powder
frac14 cup baking soda
1 cup Borax
cup citric acid (found in
health foods store or online)
frac14 cup salt
20 drops essential oil (optional)
You will need
rarr Mix all ingredients very well Store in a container with a lid Add 1 tablespoon of the mixture to the soap com-partment and dump a half tablespoon onto the door
directions
With this product and all other cleaners keep out of reach of children and pets
Powder
liQuid
1 8-oz bottle castile soap
(peppermint is wonderful)
1 cup water
1 glass jar with lid
(quart size)
2 Tbsp lemon juice
PlUS White distilled
vinegar
n ov e m b e r 2 0 12 g r i d p h i l lyco m 9
phi
llyw
ald
orf
com Your child deserves a
liberal arts education
What if education were reimagined reinvigorated and
redefined to ignite your childrsquos spirit of wonder as well
as her capacity to achieve It is at the Waldorf School
of Philadelphia We provide a collaborative environment
that mixes artistic thinking with scientific thinking and
creates original thinkers prepared for life
In middle school
openJoin us 7500 Germantown Ave | Mount Airy
Saturday October 20 10 am
Food Politics Is the Current Food System Sustainable Networking Reception 530 pm bull Lecture 630 pm followed by book signing
Join us for an evening with Marion Nestle internationally known consumer activist nutritionist and award-winning author as she discusses the increasingly alarming way food processing marketing and sales are politicized in the US
$10 Members
$15 Nonmembers
$50 ExclusiveVIP Reception
Drexel Students fREE with ID
Information and tickets at ansporgnew-questions
ansporg
Sponsors
Dr Marion Nestle
Thursday November 8 bull Lecture 630 pmNew Questions for an Old Planet
1 0 g r i d p h i l lyco m n ov e m b e r 2 0 12
community
Can-Do Condoshow to collectively green a multi-family home by kristen dowd
Being eco-friendly as a condo or co-op resident is possible to achieve on your ownmdashbut only to a point You can make energy-effi-cient lighting decisions use heating and cooling sparingly and recycle
but what about the light bulbs in the hallways and lobbies or insulating the roof Addressing the management of common areas is key
Thatrsquos where being eco-friendly can get a little trickier Itrsquos the fiduciary responsibility of board members and managers to maintain the build-ings in value comfort and appearance So deci-sions at condos and co-ops need to involve these parties and be made along with owners But to make any greening improvement explains Joan Batory chair of the Green CondoCo-op Initiative (GCCI) the single most important step that must be taken is to make a committee
The GCCI grew out of such a green commit-tee ldquoWe started it with three people [in 2008]rdquo says Sis Eisman a resident at The Philadelphian in Fairmount Once created the group quickly grew
One of the committeersquos first initiatives was changing incandescent light bulbs for CFLs The committee also drafted (and distributed) rules for recycling within the building Next they in-stituted recycling programs for cell phones ink cartridges and electronic waste
In 2009 the group held a Green Home Show at the Philadelphianmdasha day of exhibits and edu-cational programming focused on green build-ing for condo and co-op owners managers and others Soon area buildings approached The Philadelphian looking to make the same green improvements and thus the GCCI was born
For a green committee to be influential it
needs to educate residents on the payback as-sociated with expenditures Batory talks about a $23 million project at The Philadelphian to improve the buildingrsquos envelope and energy ef-ficiency ldquoThere were several sessions with our owners here where [GCCI] and some of the pro-ponents of the project were trying to explain to the owners the value of spending money up front to achieve longer-term savingsrdquo she says ldquoIt was a very very intense series of debates and some-times argumentsrdquo The discussions eventually lead to two years of construction during which significant improvements were made including the replacement of 2000 windows and 8000 individual heating and cooling units Despite the initial challenges says Batory ldquowe are now experiencing hundreds of thousands of dollars in savingsrdquo
In addition to education the GCCI also does advocacy work Condos and co-ops can inad-vertently slip through the legislative cracks as theyrsquore neither commercial buildings nor tradi-tional residential While programs like Energy-Works do apply to these multi-family buildings other green improvements can be more difficult to initiate
The GCCI wants to change that ldquoWersquore doing our best to open our doors and make it easy for themmdashlegislators and plannersmdashto deal with
ocT23
Inaugural Philadelphia Condo Congress Live in or manage a condo or co-op Be sure to attend the inaugural
Philadelphia Condo Congress The event will feature hands-on workshops speakers exhibi-tor information booths and networking ses-sions all aimed at showing the economic and environmental benefits of adopting sustainable practices GCCI is hosting the event in collabora-tion with the Community Associations Institute and the Greater Philadelphia Condo Managers Association
Leonard Bonacci director of event opera-tions for the Philadelphia Eagles is the keynote speaker Known for his entertaining presen-tations Bonacci will talk about the teamrsquos journey to becoming the greenest professional sports stadium in the country
Another important part of the Congress will be four breakout sessions discussing the vari-ous legal economic requirements and challeng-es to making green improvements and success stories from Philadelphiarsquos condo associations
rarr Tues Oct 23 230-730 pm free The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more details visit philagcciorg or call the Community Associations Institute at 877-608-9777
condosrdquo says Batory who has been in commu-nication with the Cityrsquos Office of Sustainability ldquoThis is right along with the cityrsquos goal So why canrsquot we have a group of condo and co-op build-ings that are the greenest in Americardquo
To learn more about the Philadelphia Green CondoCo-op Initiative visit philagcciorg P
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to
S b
y S
ar
aH
be
tH
(Le
ft)
ma
gg
y m
aff
ia (
Ce
nt
er
) J
er
am
ey
Ja
nn
en
e (
to
P r
igH
t)
an
D f
LiC
Kr
uS
er
fiv
et
en
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
amp boutique
eviamacom
spiritual renewal
green beauty amp dynamic well being
since 2002
262 s 16th st philadelphia pa 19102
learn more at
call 2155453344
the bestmassage
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Roof Decks bull Kitchens Bathrooms bull Basements
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
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S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
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wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
W W W S P O T T E D H I L L F A R M C O M
Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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bull Growcommunityfoodcrops
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Department of LandscapeArchitecture and Horticulture
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wwwtempleeduamblerlahort
MLArch Information Sessions held last Wednesdays of the month
Master of Landscape ArchitectureFocused on Ecological Restoration
BS and AS in Horticulture Plant science in a living environment
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71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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Become proficient in Green Building Materials
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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SUSTA INABLE BU ILD ING amp
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Products are provided FREE of charge to clients who retain our cleaning services Also we
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Your Link to Greener Livingwwwmyholistichomecom
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
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Providing lower prices through our PAPERLESS and SHARED OFFICES
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609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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Lighting
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
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Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
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All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
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OTTOSMINICOM
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Plus-size model
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All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
HOSTED BY
Nic Esposito Urban Farmer and Novelist
Alex MulcahyGrid Publisher
DRINKS PROVIDED BY CO-SPONSORED BYSUSTAINABLE
19103
YOUrsquoVE READ THE MAGAZINE NOW SEE THE SHOW
Thursday
November 8Trinity Memorial Church22nd and Spruce Sts
DOORS OPEN AT
600 pmSHOW STARTS
AT 700 PM
TICKETS
$500To order visit our
online store
Guests to be announced
Available this holiday season
Cotton tote bags
NOW AVAILABLE ON ITUNES
Grid Alive is now a podcast Listen to our last two shows the latest featuringbull Liz Robinson Executive Director for the
Energy Coordinating Agencybull Amy Laura Cahn Attorney with the Public
Interest Law Center of Philadelphiabull Scott Kelly amp Jenn Rezeli Founders of
ReVision Architecture
Plus music by Heather Shayne Blakeslee amp Sweetbriar Rose
Available to listen and download at gridphillycompodcast
6 g r i d p h i l lyco m n ov e m b e r 2 0 12
Fossil Fools
Bill McKibben crunches the numbers and names an enemy by liz pacheco
When bill mckibben published The End of Nature in 1989 it was the first book aimed at educating the general public on climate change Since then McKibben has given lectures written books
penned articles and led countless campaigns to raise awareness and inspire action on climate changemdashthis includes a five-day walk he led in 2007 across Vermont In November McKibben will take his message on the road with 350org his international grassroots climate campaign The ldquoDo the Mathrdquo tourmdasha name taken from the frightening warming calculations McKibben presents in the August 2 2012 Rolling Stonemdashwill be making 20 stops in 20 days in an effort to jumpstart the climate movement We caught up with McKibben to discuss the tour and itrsquos goals
U P CO M I N G E V E N T
Green livinG
What can we expect from the tour Itrsquos not going to be a typical stand-at-a-mike-and-give-a-lecture Wersquore calling it a roadshowmdashwe want to drive home the math of our predicament and then we want to get people organized to go after the fossil fuel industry If it works there will be campaigns springing up everywhere in its wake
Whatrsquos the significance of the tour kicking off the night after the presidential election Because no matter who wins the people have to take the lead heremdashno waiting for Barack to save us this time And because in the end the fossil fuel companies matter more than the politicians
20 cities in 20 days is fairly ambitious why the short timelineWersquore trying to start a lot of brushfires and see if we can get them really blazing fast
Are you taking on any volunteers or local artistsbands Yesmdashthere will be music every night sometimes from national acts and sometimes local heroes Environmentalists have spent so much time with bar graphs that theyrsquove sometimes forgotten there are other ways to reach folks
Learn more at math350org
nov17
Do the Math Sat Nov 17 6 pm $10 First Unitarian Church of Philadelphia 2125 Chestnut St
Tickets available at math350org
EXPAnDInG THE MARKETArea grocers are on the moveCrEEKSIDE CO-OP In November the long-awaited Creekside Co-op will open Customers can expect a bulk foods section indoor and outdoor seating for enjoying prepared items and local products from within a 100-mile radius
7909 High School rd elkins Park creeksidecoop
WEAVErS WAy CO-OP After closing for the summer to remodel Weavers Way in Mt Airy has re-opened The renovations which cost $700000 include a Pet Care and Wellness storefront and a highly-anticipated bulk foods department
559 Carpenter Ln weaverswaycoop
KIMBErTON WhOlE FOODS ndash DOWNINGTON In September Kimberton Whole Foods in Downington celebrated their Grand Re-Open-ing The natural foods grocery store moved a few doors down into a building that better reflects the companyrsquos vision with eco-friendly elements like LED lighting and solar tubes that maximize natural light
2140 Kimberton rd Kimberton kimbertonwholefoodscom
SOUTh PhIlly FOOD CO-OP September was a big month for the South Philly Food Co-op The Reinvestment Fund awarded the nonprofit a $25000 Food Access Grant and their annual garden tour raised more than $35000 Ten new members have joined bringing total membership to 305 Once 400 member-owners have enrolled the Co-op will start working to secure a loan for a storefront
144 moore St southphillyfoodcooporg
n ov e m b e r 2 0 12 g r i d p h i l lyco m 7
1 When the inside of your home feels like a cozy retreat
2 Making your homersquos heating and cooling system work better than ever
me feels like a cozy retreat
g and coolinger
HVAC upgrade noun (āch vak upgrād)
Schedule your Comprehensive Home Energy Assessment today Its your first step towards saving money saving energy and living more comfortably Get started now for just $150
215-609-1052
EnergyWorks is a program of the Metropolitan Caucus of Bucks Chester Delaware Montgomery and Philadelphia counties and is supported by a grant from the US Department of Energy
Reading TeRminal maRkeTMONndashSAT 8ndash6 amp SUN 9ndash5 bull $4 PARKING bull 12Th amp ARch STReeTS bull 215-922-2317
wwwreadingterminalmarketorg
Kauffmanrsquos
Iovine rsquos
OK Produce
Fair Food
rtmGRID45x475_Layout 1 83112 324 PM Page 1
fact Last year 39 million vinyl records were sold in the US
the highest amount since 1991
problem With vinyl records making a resurgence you might be thinking twice about toss-
ing those old 45s But if you do trash them the landfill is not the best place Most old-school vinyl records are made with Polyvinyl chloride (PVC) When buried PVC can leak dioxin a toxic chemical that can contaminate groundwater Since dioxins are fat-soluble they concentrate in human tissue Addi-tionally chlorine production for new vinyl manufacturing releases more than 200000 pounds of mercury into our air water and soil each year Recycling vinyl bypasses that chlorine use
solutionFirst take your unwanted records to local record stores If they have any
value you may walk away with a few dol-lars If not recycling is a challenge since the options are limited Philadelphia-based Vinylux (vinyluxnet) has been recycling re-cords into bowls coasters and clocks (among other things) for 10 years and is committed to working in Philadelphia Vinylux accept donations of clean (no mold please) size 33 or 45 records Arrange for drop-off by con-tacting them at recordsvinyluxnet Here in Philadelphia eForce Compliance (3114 Grayrsquos Ferry Ave eforcecompliancecom) accepts vinyl records And another option although not in Philadelphia is Recy-cling Services Inc in Pottstown (365 Elm St Pottstown recyclingservicesorg) They accept records but it costs $8 per car to enter the facil-ity However they also accept other miscellaneous re-cyclables such as Tyvek envelopes candles and bat-teries making a trip there potentially more worthwhile
by samantha wittchen
Vinyl RecoRds
8 g r i d p h i l lyco m n ov e m b e r 2 0 12
Green livinG
I lovE my dishwasher With two small kids a husband a dog and many visitors
Irsquom all about having an automated helper in the kitchen It does such a great job that I became suspicious of the detergent I was using
It turns out that the main ingredient in my detergent was concentrated chlorine Digging a little further I found that according to the US Environmental Protection Agency automatic dishwashing detergents can cause skin irrita-tions or even burns and are poisonous if swal-lowed Chlorine wasnrsquot the only harsh chemical found Here are two others of concern
Phosphates act as a water softener to boost a detergentrsquos efficiency But once theyrsquove finished washing our dishes they can harm our ecosys-tems When phosphates leave the washer they can pollute local streams and lakes and cause an excess growth of algae a process known as eutrophication The overgrowth of algae or other aquatic vegetation can clog waterways depleting the waterrsquos oxygen content and killing plants and other organisms Artificial perfumes (phthalates) which are of-
ten used to scent dishwashing detergents are considered hormone-disruptors and are linked to reduced sperm count in men among other issues reports the Environmental Working Group
For an easy at-home way to green your dish-washer try this recipe
leah r troiano a certified cancer support educator works with people who have cancer or would like to prevent cancer Lowering toxicity is just one of many ways to get your body in cancer-fighting shape Videos on how to make the products featured in this column can also be found at Leahrsquos website in the ldquoVideordquo section For more information visit cancerhealthandwellnesscom or e-mail leahcancerhealthandWellnesscom
Dishwasher (and planet) safe recipes by leah r troiano
DIsHInG DETERGEnT
directions
You will need
rarr Add the castile soap water and lemon juice to the jar Close lid tightly and shake gently
rarr Use about 1 tablespoon for each load of dishes and fill the second compartment with white vinegar If your water is hard you can also add white vinegar to the rinse aid compartment as well
1 cup Super Washing
Powder
frac14 cup baking soda
1 cup Borax
cup citric acid (found in
health foods store or online)
frac14 cup salt
20 drops essential oil (optional)
You will need
rarr Mix all ingredients very well Store in a container with a lid Add 1 tablespoon of the mixture to the soap com-partment and dump a half tablespoon onto the door
directions
With this product and all other cleaners keep out of reach of children and pets
Powder
liQuid
1 8-oz bottle castile soap
(peppermint is wonderful)
1 cup water
1 glass jar with lid
(quart size)
2 Tbsp lemon juice
PlUS White distilled
vinegar
n ov e m b e r 2 0 12 g r i d p h i l lyco m 9
phi
llyw
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orf
com Your child deserves a
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What if education were reimagined reinvigorated and
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as her capacity to achieve It is at the Waldorf School
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that mixes artistic thinking with scientific thinking and
creates original thinkers prepared for life
In middle school
openJoin us 7500 Germantown Ave | Mount Airy
Saturday October 20 10 am
Food Politics Is the Current Food System Sustainable Networking Reception 530 pm bull Lecture 630 pm followed by book signing
Join us for an evening with Marion Nestle internationally known consumer activist nutritionist and award-winning author as she discusses the increasingly alarming way food processing marketing and sales are politicized in the US
$10 Members
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$50 ExclusiveVIP Reception
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Information and tickets at ansporgnew-questions
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Thursday November 8 bull Lecture 630 pmNew Questions for an Old Planet
1 0 g r i d p h i l lyco m n ov e m b e r 2 0 12
community
Can-Do Condoshow to collectively green a multi-family home by kristen dowd
Being eco-friendly as a condo or co-op resident is possible to achieve on your ownmdashbut only to a point You can make energy-effi-cient lighting decisions use heating and cooling sparingly and recycle
but what about the light bulbs in the hallways and lobbies or insulating the roof Addressing the management of common areas is key
Thatrsquos where being eco-friendly can get a little trickier Itrsquos the fiduciary responsibility of board members and managers to maintain the build-ings in value comfort and appearance So deci-sions at condos and co-ops need to involve these parties and be made along with owners But to make any greening improvement explains Joan Batory chair of the Green CondoCo-op Initiative (GCCI) the single most important step that must be taken is to make a committee
The GCCI grew out of such a green commit-tee ldquoWe started it with three people [in 2008]rdquo says Sis Eisman a resident at The Philadelphian in Fairmount Once created the group quickly grew
One of the committeersquos first initiatives was changing incandescent light bulbs for CFLs The committee also drafted (and distributed) rules for recycling within the building Next they in-stituted recycling programs for cell phones ink cartridges and electronic waste
In 2009 the group held a Green Home Show at the Philadelphianmdasha day of exhibits and edu-cational programming focused on green build-ing for condo and co-op owners managers and others Soon area buildings approached The Philadelphian looking to make the same green improvements and thus the GCCI was born
For a green committee to be influential it
needs to educate residents on the payback as-sociated with expenditures Batory talks about a $23 million project at The Philadelphian to improve the buildingrsquos envelope and energy ef-ficiency ldquoThere were several sessions with our owners here where [GCCI] and some of the pro-ponents of the project were trying to explain to the owners the value of spending money up front to achieve longer-term savingsrdquo she says ldquoIt was a very very intense series of debates and some-times argumentsrdquo The discussions eventually lead to two years of construction during which significant improvements were made including the replacement of 2000 windows and 8000 individual heating and cooling units Despite the initial challenges says Batory ldquowe are now experiencing hundreds of thousands of dollars in savingsrdquo
In addition to education the GCCI also does advocacy work Condos and co-ops can inad-vertently slip through the legislative cracks as theyrsquore neither commercial buildings nor tradi-tional residential While programs like Energy-Works do apply to these multi-family buildings other green improvements can be more difficult to initiate
The GCCI wants to change that ldquoWersquore doing our best to open our doors and make it easy for themmdashlegislators and plannersmdashto deal with
ocT23
Inaugural Philadelphia Condo Congress Live in or manage a condo or co-op Be sure to attend the inaugural
Philadelphia Condo Congress The event will feature hands-on workshops speakers exhibi-tor information booths and networking ses-sions all aimed at showing the economic and environmental benefits of adopting sustainable practices GCCI is hosting the event in collabora-tion with the Community Associations Institute and the Greater Philadelphia Condo Managers Association
Leonard Bonacci director of event opera-tions for the Philadelphia Eagles is the keynote speaker Known for his entertaining presen-tations Bonacci will talk about the teamrsquos journey to becoming the greenest professional sports stadium in the country
Another important part of the Congress will be four breakout sessions discussing the vari-ous legal economic requirements and challeng-es to making green improvements and success stories from Philadelphiarsquos condo associations
rarr Tues Oct 23 230-730 pm free The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more details visit philagcciorg or call the Community Associations Institute at 877-608-9777
condosrdquo says Batory who has been in commu-nication with the Cityrsquos Office of Sustainability ldquoThis is right along with the cityrsquos goal So why canrsquot we have a group of condo and co-op build-ings that are the greenest in Americardquo
To learn more about the Philadelphia Green CondoCo-op Initiative visit philagcciorg P
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ft)
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n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
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You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
The Energy Co-op offers
100RENEWABLE ENERGY
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Geechee Girl Catering Party at your place or at ours
6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
W W W S P O T T E D H I L L F A R M C O M
Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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bull Growcommunityfoodcrops
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wwwtempleeduamblerlahort
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Master of Landscape ArchitectureFocused on Ecological Restoration
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71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
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FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
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Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
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215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
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All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
6 g r i d p h i l lyco m n ov e m b e r 2 0 12
Fossil Fools
Bill McKibben crunches the numbers and names an enemy by liz pacheco
When bill mckibben published The End of Nature in 1989 it was the first book aimed at educating the general public on climate change Since then McKibben has given lectures written books
penned articles and led countless campaigns to raise awareness and inspire action on climate changemdashthis includes a five-day walk he led in 2007 across Vermont In November McKibben will take his message on the road with 350org his international grassroots climate campaign The ldquoDo the Mathrdquo tourmdasha name taken from the frightening warming calculations McKibben presents in the August 2 2012 Rolling Stonemdashwill be making 20 stops in 20 days in an effort to jumpstart the climate movement We caught up with McKibben to discuss the tour and itrsquos goals
U P CO M I N G E V E N T
Green livinG
What can we expect from the tour Itrsquos not going to be a typical stand-at-a-mike-and-give-a-lecture Wersquore calling it a roadshowmdashwe want to drive home the math of our predicament and then we want to get people organized to go after the fossil fuel industry If it works there will be campaigns springing up everywhere in its wake
Whatrsquos the significance of the tour kicking off the night after the presidential election Because no matter who wins the people have to take the lead heremdashno waiting for Barack to save us this time And because in the end the fossil fuel companies matter more than the politicians
20 cities in 20 days is fairly ambitious why the short timelineWersquore trying to start a lot of brushfires and see if we can get them really blazing fast
Are you taking on any volunteers or local artistsbands Yesmdashthere will be music every night sometimes from national acts and sometimes local heroes Environmentalists have spent so much time with bar graphs that theyrsquove sometimes forgotten there are other ways to reach folks
Learn more at math350org
nov17
Do the Math Sat Nov 17 6 pm $10 First Unitarian Church of Philadelphia 2125 Chestnut St
Tickets available at math350org
EXPAnDInG THE MARKETArea grocers are on the moveCrEEKSIDE CO-OP In November the long-awaited Creekside Co-op will open Customers can expect a bulk foods section indoor and outdoor seating for enjoying prepared items and local products from within a 100-mile radius
7909 High School rd elkins Park creeksidecoop
WEAVErS WAy CO-OP After closing for the summer to remodel Weavers Way in Mt Airy has re-opened The renovations which cost $700000 include a Pet Care and Wellness storefront and a highly-anticipated bulk foods department
559 Carpenter Ln weaverswaycoop
KIMBErTON WhOlE FOODS ndash DOWNINGTON In September Kimberton Whole Foods in Downington celebrated their Grand Re-Open-ing The natural foods grocery store moved a few doors down into a building that better reflects the companyrsquos vision with eco-friendly elements like LED lighting and solar tubes that maximize natural light
2140 Kimberton rd Kimberton kimbertonwholefoodscom
SOUTh PhIlly FOOD CO-OP September was a big month for the South Philly Food Co-op The Reinvestment Fund awarded the nonprofit a $25000 Food Access Grant and their annual garden tour raised more than $35000 Ten new members have joined bringing total membership to 305 Once 400 member-owners have enrolled the Co-op will start working to secure a loan for a storefront
144 moore St southphillyfoodcooporg
n ov e m b e r 2 0 12 g r i d p h i l lyco m 7
1 When the inside of your home feels like a cozy retreat
2 Making your homersquos heating and cooling system work better than ever
me feels like a cozy retreat
g and coolinger
HVAC upgrade noun (āch vak upgrād)
Schedule your Comprehensive Home Energy Assessment today Its your first step towards saving money saving energy and living more comfortably Get started now for just $150
215-609-1052
EnergyWorks is a program of the Metropolitan Caucus of Bucks Chester Delaware Montgomery and Philadelphia counties and is supported by a grant from the US Department of Energy
Reading TeRminal maRkeTMONndashSAT 8ndash6 amp SUN 9ndash5 bull $4 PARKING bull 12Th amp ARch STReeTS bull 215-922-2317
wwwreadingterminalmarketorg
Kauffmanrsquos
Iovine rsquos
OK Produce
Fair Food
rtmGRID45x475_Layout 1 83112 324 PM Page 1
fact Last year 39 million vinyl records were sold in the US
the highest amount since 1991
problem With vinyl records making a resurgence you might be thinking twice about toss-
ing those old 45s But if you do trash them the landfill is not the best place Most old-school vinyl records are made with Polyvinyl chloride (PVC) When buried PVC can leak dioxin a toxic chemical that can contaminate groundwater Since dioxins are fat-soluble they concentrate in human tissue Addi-tionally chlorine production for new vinyl manufacturing releases more than 200000 pounds of mercury into our air water and soil each year Recycling vinyl bypasses that chlorine use
solutionFirst take your unwanted records to local record stores If they have any
value you may walk away with a few dol-lars If not recycling is a challenge since the options are limited Philadelphia-based Vinylux (vinyluxnet) has been recycling re-cords into bowls coasters and clocks (among other things) for 10 years and is committed to working in Philadelphia Vinylux accept donations of clean (no mold please) size 33 or 45 records Arrange for drop-off by con-tacting them at recordsvinyluxnet Here in Philadelphia eForce Compliance (3114 Grayrsquos Ferry Ave eforcecompliancecom) accepts vinyl records And another option although not in Philadelphia is Recy-cling Services Inc in Pottstown (365 Elm St Pottstown recyclingservicesorg) They accept records but it costs $8 per car to enter the facil-ity However they also accept other miscellaneous re-cyclables such as Tyvek envelopes candles and bat-teries making a trip there potentially more worthwhile
by samantha wittchen
Vinyl RecoRds
8 g r i d p h i l lyco m n ov e m b e r 2 0 12
Green livinG
I lovE my dishwasher With two small kids a husband a dog and many visitors
Irsquom all about having an automated helper in the kitchen It does such a great job that I became suspicious of the detergent I was using
It turns out that the main ingredient in my detergent was concentrated chlorine Digging a little further I found that according to the US Environmental Protection Agency automatic dishwashing detergents can cause skin irrita-tions or even burns and are poisonous if swal-lowed Chlorine wasnrsquot the only harsh chemical found Here are two others of concern
Phosphates act as a water softener to boost a detergentrsquos efficiency But once theyrsquove finished washing our dishes they can harm our ecosys-tems When phosphates leave the washer they can pollute local streams and lakes and cause an excess growth of algae a process known as eutrophication The overgrowth of algae or other aquatic vegetation can clog waterways depleting the waterrsquos oxygen content and killing plants and other organisms Artificial perfumes (phthalates) which are of-
ten used to scent dishwashing detergents are considered hormone-disruptors and are linked to reduced sperm count in men among other issues reports the Environmental Working Group
For an easy at-home way to green your dish-washer try this recipe
leah r troiano a certified cancer support educator works with people who have cancer or would like to prevent cancer Lowering toxicity is just one of many ways to get your body in cancer-fighting shape Videos on how to make the products featured in this column can also be found at Leahrsquos website in the ldquoVideordquo section For more information visit cancerhealthandwellnesscom or e-mail leahcancerhealthandWellnesscom
Dishwasher (and planet) safe recipes by leah r troiano
DIsHInG DETERGEnT
directions
You will need
rarr Add the castile soap water and lemon juice to the jar Close lid tightly and shake gently
rarr Use about 1 tablespoon for each load of dishes and fill the second compartment with white vinegar If your water is hard you can also add white vinegar to the rinse aid compartment as well
1 cup Super Washing
Powder
frac14 cup baking soda
1 cup Borax
cup citric acid (found in
health foods store or online)
frac14 cup salt
20 drops essential oil (optional)
You will need
rarr Mix all ingredients very well Store in a container with a lid Add 1 tablespoon of the mixture to the soap com-partment and dump a half tablespoon onto the door
directions
With this product and all other cleaners keep out of reach of children and pets
Powder
liQuid
1 8-oz bottle castile soap
(peppermint is wonderful)
1 cup water
1 glass jar with lid
(quart size)
2 Tbsp lemon juice
PlUS White distilled
vinegar
n ov e m b e r 2 0 12 g r i d p h i l lyco m 9
phi
llyw
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orf
com Your child deserves a
liberal arts education
What if education were reimagined reinvigorated and
redefined to ignite your childrsquos spirit of wonder as well
as her capacity to achieve It is at the Waldorf School
of Philadelphia We provide a collaborative environment
that mixes artistic thinking with scientific thinking and
creates original thinkers prepared for life
In middle school
openJoin us 7500 Germantown Ave | Mount Airy
Saturday October 20 10 am
Food Politics Is the Current Food System Sustainable Networking Reception 530 pm bull Lecture 630 pm followed by book signing
Join us for an evening with Marion Nestle internationally known consumer activist nutritionist and award-winning author as she discusses the increasingly alarming way food processing marketing and sales are politicized in the US
$10 Members
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$50 ExclusiveVIP Reception
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Information and tickets at ansporgnew-questions
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Thursday November 8 bull Lecture 630 pmNew Questions for an Old Planet
1 0 g r i d p h i l lyco m n ov e m b e r 2 0 12
community
Can-Do Condoshow to collectively green a multi-family home by kristen dowd
Being eco-friendly as a condo or co-op resident is possible to achieve on your ownmdashbut only to a point You can make energy-effi-cient lighting decisions use heating and cooling sparingly and recycle
but what about the light bulbs in the hallways and lobbies or insulating the roof Addressing the management of common areas is key
Thatrsquos where being eco-friendly can get a little trickier Itrsquos the fiduciary responsibility of board members and managers to maintain the build-ings in value comfort and appearance So deci-sions at condos and co-ops need to involve these parties and be made along with owners But to make any greening improvement explains Joan Batory chair of the Green CondoCo-op Initiative (GCCI) the single most important step that must be taken is to make a committee
The GCCI grew out of such a green commit-tee ldquoWe started it with three people [in 2008]rdquo says Sis Eisman a resident at The Philadelphian in Fairmount Once created the group quickly grew
One of the committeersquos first initiatives was changing incandescent light bulbs for CFLs The committee also drafted (and distributed) rules for recycling within the building Next they in-stituted recycling programs for cell phones ink cartridges and electronic waste
In 2009 the group held a Green Home Show at the Philadelphianmdasha day of exhibits and edu-cational programming focused on green build-ing for condo and co-op owners managers and others Soon area buildings approached The Philadelphian looking to make the same green improvements and thus the GCCI was born
For a green committee to be influential it
needs to educate residents on the payback as-sociated with expenditures Batory talks about a $23 million project at The Philadelphian to improve the buildingrsquos envelope and energy ef-ficiency ldquoThere were several sessions with our owners here where [GCCI] and some of the pro-ponents of the project were trying to explain to the owners the value of spending money up front to achieve longer-term savingsrdquo she says ldquoIt was a very very intense series of debates and some-times argumentsrdquo The discussions eventually lead to two years of construction during which significant improvements were made including the replacement of 2000 windows and 8000 individual heating and cooling units Despite the initial challenges says Batory ldquowe are now experiencing hundreds of thousands of dollars in savingsrdquo
In addition to education the GCCI also does advocacy work Condos and co-ops can inad-vertently slip through the legislative cracks as theyrsquore neither commercial buildings nor tradi-tional residential While programs like Energy-Works do apply to these multi-family buildings other green improvements can be more difficult to initiate
The GCCI wants to change that ldquoWersquore doing our best to open our doors and make it easy for themmdashlegislators and plannersmdashto deal with
ocT23
Inaugural Philadelphia Condo Congress Live in or manage a condo or co-op Be sure to attend the inaugural
Philadelphia Condo Congress The event will feature hands-on workshops speakers exhibi-tor information booths and networking ses-sions all aimed at showing the economic and environmental benefits of adopting sustainable practices GCCI is hosting the event in collabora-tion with the Community Associations Institute and the Greater Philadelphia Condo Managers Association
Leonard Bonacci director of event opera-tions for the Philadelphia Eagles is the keynote speaker Known for his entertaining presen-tations Bonacci will talk about the teamrsquos journey to becoming the greenest professional sports stadium in the country
Another important part of the Congress will be four breakout sessions discussing the vari-ous legal economic requirements and challeng-es to making green improvements and success stories from Philadelphiarsquos condo associations
rarr Tues Oct 23 230-730 pm free The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more details visit philagcciorg or call the Community Associations Institute at 877-608-9777
condosrdquo says Batory who has been in commu-nication with the Cityrsquos Office of Sustainability ldquoThis is right along with the cityrsquos goal So why canrsquot we have a group of condo and co-op build-ings that are the greenest in Americardquo
To learn more about the Philadelphia Green CondoCo-op Initiative visit philagcciorg P
Ho
to
S b
y S
ar
aH
be
tH
(Le
ft)
ma
gg
y m
aff
ia (
Ce
nt
er
) J
er
am
ey
Ja
nn
en
e (
to
P r
igH
t)
an
D f
LiC
Kr
uS
er
fiv
et
en
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
The Energy Co-op offers
100RENEWABLE ENERGY
generated right here in Pennsylvania
215 413 2122Call today with your energy bill in hand
or visit us at TheEnergyCoop and join the clean energy
movement
LOCAL CLEAN
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ldquoOne of Phillyrsquos most personal and unique BYOBsrdquo
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Geechee Girl Catering Party at your place or at ours
6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
W W W S P O T T E D H I L L F A R M C O M
Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
bull Restoredamagedecosystems
bull Growcommunityfoodcrops
bull Renewurbanneighborhoods
bull Designandbuildstormwatergardens
BS Landscape ArchitectureNationally accredited professional program
Department of LandscapeArchitecture and Horticulture
School of Environmental Design
wwwtempleeduamblerlahort
MLArch Information Sessions held last Wednesdays of the month
Master of Landscape ArchitectureFocused on Ecological Restoration
BS and AS in Horticulture Plant science in a living environment
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71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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Become proficient in Green Building Materials
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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SUSTA INABLE BU ILD ING amp
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Products are provided FREE of charge to clients who retain our cleaning services Also we
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
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FRESH LOCAL FOOD
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FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
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Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
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wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
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215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
n ov e m b e r 2 0 12 g r i d p h i l lyco m 7
1 When the inside of your home feels like a cozy retreat
2 Making your homersquos heating and cooling system work better than ever
me feels like a cozy retreat
g and coolinger
HVAC upgrade noun (āch vak upgrād)
Schedule your Comprehensive Home Energy Assessment today Its your first step towards saving money saving energy and living more comfortably Get started now for just $150
215-609-1052
EnergyWorks is a program of the Metropolitan Caucus of Bucks Chester Delaware Montgomery and Philadelphia counties and is supported by a grant from the US Department of Energy
Reading TeRminal maRkeTMONndashSAT 8ndash6 amp SUN 9ndash5 bull $4 PARKING bull 12Th amp ARch STReeTS bull 215-922-2317
wwwreadingterminalmarketorg
Kauffmanrsquos
Iovine rsquos
OK Produce
Fair Food
rtmGRID45x475_Layout 1 83112 324 PM Page 1
fact Last year 39 million vinyl records were sold in the US
the highest amount since 1991
problem With vinyl records making a resurgence you might be thinking twice about toss-
ing those old 45s But if you do trash them the landfill is not the best place Most old-school vinyl records are made with Polyvinyl chloride (PVC) When buried PVC can leak dioxin a toxic chemical that can contaminate groundwater Since dioxins are fat-soluble they concentrate in human tissue Addi-tionally chlorine production for new vinyl manufacturing releases more than 200000 pounds of mercury into our air water and soil each year Recycling vinyl bypasses that chlorine use
solutionFirst take your unwanted records to local record stores If they have any
value you may walk away with a few dol-lars If not recycling is a challenge since the options are limited Philadelphia-based Vinylux (vinyluxnet) has been recycling re-cords into bowls coasters and clocks (among other things) for 10 years and is committed to working in Philadelphia Vinylux accept donations of clean (no mold please) size 33 or 45 records Arrange for drop-off by con-tacting them at recordsvinyluxnet Here in Philadelphia eForce Compliance (3114 Grayrsquos Ferry Ave eforcecompliancecom) accepts vinyl records And another option although not in Philadelphia is Recy-cling Services Inc in Pottstown (365 Elm St Pottstown recyclingservicesorg) They accept records but it costs $8 per car to enter the facil-ity However they also accept other miscellaneous re-cyclables such as Tyvek envelopes candles and bat-teries making a trip there potentially more worthwhile
by samantha wittchen
Vinyl RecoRds
8 g r i d p h i l lyco m n ov e m b e r 2 0 12
Green livinG
I lovE my dishwasher With two small kids a husband a dog and many visitors
Irsquom all about having an automated helper in the kitchen It does such a great job that I became suspicious of the detergent I was using
It turns out that the main ingredient in my detergent was concentrated chlorine Digging a little further I found that according to the US Environmental Protection Agency automatic dishwashing detergents can cause skin irrita-tions or even burns and are poisonous if swal-lowed Chlorine wasnrsquot the only harsh chemical found Here are two others of concern
Phosphates act as a water softener to boost a detergentrsquos efficiency But once theyrsquove finished washing our dishes they can harm our ecosys-tems When phosphates leave the washer they can pollute local streams and lakes and cause an excess growth of algae a process known as eutrophication The overgrowth of algae or other aquatic vegetation can clog waterways depleting the waterrsquos oxygen content and killing plants and other organisms Artificial perfumes (phthalates) which are of-
ten used to scent dishwashing detergents are considered hormone-disruptors and are linked to reduced sperm count in men among other issues reports the Environmental Working Group
For an easy at-home way to green your dish-washer try this recipe
leah r troiano a certified cancer support educator works with people who have cancer or would like to prevent cancer Lowering toxicity is just one of many ways to get your body in cancer-fighting shape Videos on how to make the products featured in this column can also be found at Leahrsquos website in the ldquoVideordquo section For more information visit cancerhealthandwellnesscom or e-mail leahcancerhealthandWellnesscom
Dishwasher (and planet) safe recipes by leah r troiano
DIsHInG DETERGEnT
directions
You will need
rarr Add the castile soap water and lemon juice to the jar Close lid tightly and shake gently
rarr Use about 1 tablespoon for each load of dishes and fill the second compartment with white vinegar If your water is hard you can also add white vinegar to the rinse aid compartment as well
1 cup Super Washing
Powder
frac14 cup baking soda
1 cup Borax
cup citric acid (found in
health foods store or online)
frac14 cup salt
20 drops essential oil (optional)
You will need
rarr Mix all ingredients very well Store in a container with a lid Add 1 tablespoon of the mixture to the soap com-partment and dump a half tablespoon onto the door
directions
With this product and all other cleaners keep out of reach of children and pets
Powder
liQuid
1 8-oz bottle castile soap
(peppermint is wonderful)
1 cup water
1 glass jar with lid
(quart size)
2 Tbsp lemon juice
PlUS White distilled
vinegar
n ov e m b e r 2 0 12 g r i d p h i l lyco m 9
phi
llyw
ald
orf
com Your child deserves a
liberal arts education
What if education were reimagined reinvigorated and
redefined to ignite your childrsquos spirit of wonder as well
as her capacity to achieve It is at the Waldorf School
of Philadelphia We provide a collaborative environment
that mixes artistic thinking with scientific thinking and
creates original thinkers prepared for life
In middle school
openJoin us 7500 Germantown Ave | Mount Airy
Saturday October 20 10 am
Food Politics Is the Current Food System Sustainable Networking Reception 530 pm bull Lecture 630 pm followed by book signing
Join us for an evening with Marion Nestle internationally known consumer activist nutritionist and award-winning author as she discusses the increasingly alarming way food processing marketing and sales are politicized in the US
$10 Members
$15 Nonmembers
$50 ExclusiveVIP Reception
Drexel Students fREE with ID
Information and tickets at ansporgnew-questions
ansporg
Sponsors
Dr Marion Nestle
Thursday November 8 bull Lecture 630 pmNew Questions for an Old Planet
1 0 g r i d p h i l lyco m n ov e m b e r 2 0 12
community
Can-Do Condoshow to collectively green a multi-family home by kristen dowd
Being eco-friendly as a condo or co-op resident is possible to achieve on your ownmdashbut only to a point You can make energy-effi-cient lighting decisions use heating and cooling sparingly and recycle
but what about the light bulbs in the hallways and lobbies or insulating the roof Addressing the management of common areas is key
Thatrsquos where being eco-friendly can get a little trickier Itrsquos the fiduciary responsibility of board members and managers to maintain the build-ings in value comfort and appearance So deci-sions at condos and co-ops need to involve these parties and be made along with owners But to make any greening improvement explains Joan Batory chair of the Green CondoCo-op Initiative (GCCI) the single most important step that must be taken is to make a committee
The GCCI grew out of such a green commit-tee ldquoWe started it with three people [in 2008]rdquo says Sis Eisman a resident at The Philadelphian in Fairmount Once created the group quickly grew
One of the committeersquos first initiatives was changing incandescent light bulbs for CFLs The committee also drafted (and distributed) rules for recycling within the building Next they in-stituted recycling programs for cell phones ink cartridges and electronic waste
In 2009 the group held a Green Home Show at the Philadelphianmdasha day of exhibits and edu-cational programming focused on green build-ing for condo and co-op owners managers and others Soon area buildings approached The Philadelphian looking to make the same green improvements and thus the GCCI was born
For a green committee to be influential it
needs to educate residents on the payback as-sociated with expenditures Batory talks about a $23 million project at The Philadelphian to improve the buildingrsquos envelope and energy ef-ficiency ldquoThere were several sessions with our owners here where [GCCI] and some of the pro-ponents of the project were trying to explain to the owners the value of spending money up front to achieve longer-term savingsrdquo she says ldquoIt was a very very intense series of debates and some-times argumentsrdquo The discussions eventually lead to two years of construction during which significant improvements were made including the replacement of 2000 windows and 8000 individual heating and cooling units Despite the initial challenges says Batory ldquowe are now experiencing hundreds of thousands of dollars in savingsrdquo
In addition to education the GCCI also does advocacy work Condos and co-ops can inad-vertently slip through the legislative cracks as theyrsquore neither commercial buildings nor tradi-tional residential While programs like Energy-Works do apply to these multi-family buildings other green improvements can be more difficult to initiate
The GCCI wants to change that ldquoWersquore doing our best to open our doors and make it easy for themmdashlegislators and plannersmdashto deal with
ocT23
Inaugural Philadelphia Condo Congress Live in or manage a condo or co-op Be sure to attend the inaugural
Philadelphia Condo Congress The event will feature hands-on workshops speakers exhibi-tor information booths and networking ses-sions all aimed at showing the economic and environmental benefits of adopting sustainable practices GCCI is hosting the event in collabora-tion with the Community Associations Institute and the Greater Philadelphia Condo Managers Association
Leonard Bonacci director of event opera-tions for the Philadelphia Eagles is the keynote speaker Known for his entertaining presen-tations Bonacci will talk about the teamrsquos journey to becoming the greenest professional sports stadium in the country
Another important part of the Congress will be four breakout sessions discussing the vari-ous legal economic requirements and challeng-es to making green improvements and success stories from Philadelphiarsquos condo associations
rarr Tues Oct 23 230-730 pm free The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more details visit philagcciorg or call the Community Associations Institute at 877-608-9777
condosrdquo says Batory who has been in commu-nication with the Cityrsquos Office of Sustainability ldquoThis is right along with the cityrsquos goal So why canrsquot we have a group of condo and co-op build-ings that are the greenest in Americardquo
To learn more about the Philadelphia Green CondoCo-op Initiative visit philagcciorg P
Ho
to
S b
y S
ar
aH
be
tH
(Le
ft)
ma
gg
y m
aff
ia (
Ce
nt
er
) J
er
am
ey
Ja
nn
en
e (
to
P r
igH
t)
an
D f
LiC
Kr
uS
er
fiv
et
en
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
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eviamacom
spiritual renewal
green beauty amp dynamic well being
since 2002
262 s 16th st philadelphia pa 19102
learn more at
call 2155453344
the bestmassage
truly
amazing biodynamic
skincare
Serving Philadelphia and its Environment
Roof Decks bull Kitchens Bathrooms bull Basements
6104574480matchremodelingcom
Build your private paradise Without leaving a footprint
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4845934262 | wwwAltern-EnergycomSmall business Independent ownership
12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
The Energy Co-op offers
100RENEWABLE ENERGY
generated right here in Pennsylvania
215 413 2122Call today with your energy bill in hand
or visit us at TheEnergyCoop and join the clean energy
movement
LOCAL CLEAN
Innovative Low Country Cooking at itrsquos best
ldquoOne of Phillyrsquos most personal and unique BYOBsrdquo
Philadelphia Inquirer
Geechee Girl Catering Party at your place or at ours
6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
W W W S P O T T E D H I L L F A R M C O M
Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
bull Restoredamagedecosystems
bull Growcommunityfoodcrops
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Department of LandscapeArchitecture and Horticulture
School of Environmental Design
wwwtempleeduamblerlahort
MLArch Information Sessions held last Wednesdays of the month
Master of Landscape ArchitectureFocused on Ecological Restoration
BS and AS in Horticulture Plant science in a living environment
2674688181
71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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Business owners call 2155202406 for a
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PHILADELPHIAUNIVERSITY
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Become proficient in Green Building Materials
Energy Efficiency Construction Systems and
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
REMODEL ING
ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
Eco-FriendlyCleaning Company
We clean with eco friendly products that we make by hand
using only natural non-toxic ingredients (plant and mineral derivatives) and essential oils
Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
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Toll Free 18662469866
Theorganicmattressstorecom
Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
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Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
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winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
8 g r i d p h i l lyco m n ov e m b e r 2 0 12
Green livinG
I lovE my dishwasher With two small kids a husband a dog and many visitors
Irsquom all about having an automated helper in the kitchen It does such a great job that I became suspicious of the detergent I was using
It turns out that the main ingredient in my detergent was concentrated chlorine Digging a little further I found that according to the US Environmental Protection Agency automatic dishwashing detergents can cause skin irrita-tions or even burns and are poisonous if swal-lowed Chlorine wasnrsquot the only harsh chemical found Here are two others of concern
Phosphates act as a water softener to boost a detergentrsquos efficiency But once theyrsquove finished washing our dishes they can harm our ecosys-tems When phosphates leave the washer they can pollute local streams and lakes and cause an excess growth of algae a process known as eutrophication The overgrowth of algae or other aquatic vegetation can clog waterways depleting the waterrsquos oxygen content and killing plants and other organisms Artificial perfumes (phthalates) which are of-
ten used to scent dishwashing detergents are considered hormone-disruptors and are linked to reduced sperm count in men among other issues reports the Environmental Working Group
For an easy at-home way to green your dish-washer try this recipe
leah r troiano a certified cancer support educator works with people who have cancer or would like to prevent cancer Lowering toxicity is just one of many ways to get your body in cancer-fighting shape Videos on how to make the products featured in this column can also be found at Leahrsquos website in the ldquoVideordquo section For more information visit cancerhealthandwellnesscom or e-mail leahcancerhealthandWellnesscom
Dishwasher (and planet) safe recipes by leah r troiano
DIsHInG DETERGEnT
directions
You will need
rarr Add the castile soap water and lemon juice to the jar Close lid tightly and shake gently
rarr Use about 1 tablespoon for each load of dishes and fill the second compartment with white vinegar If your water is hard you can also add white vinegar to the rinse aid compartment as well
1 cup Super Washing
Powder
frac14 cup baking soda
1 cup Borax
cup citric acid (found in
health foods store or online)
frac14 cup salt
20 drops essential oil (optional)
You will need
rarr Mix all ingredients very well Store in a container with a lid Add 1 tablespoon of the mixture to the soap com-partment and dump a half tablespoon onto the door
directions
With this product and all other cleaners keep out of reach of children and pets
Powder
liQuid
1 8-oz bottle castile soap
(peppermint is wonderful)
1 cup water
1 glass jar with lid
(quart size)
2 Tbsp lemon juice
PlUS White distilled
vinegar
n ov e m b e r 2 0 12 g r i d p h i l lyco m 9
phi
llyw
ald
orf
com Your child deserves a
liberal arts education
What if education were reimagined reinvigorated and
redefined to ignite your childrsquos spirit of wonder as well
as her capacity to achieve It is at the Waldorf School
of Philadelphia We provide a collaborative environment
that mixes artistic thinking with scientific thinking and
creates original thinkers prepared for life
In middle school
openJoin us 7500 Germantown Ave | Mount Airy
Saturday October 20 10 am
Food Politics Is the Current Food System Sustainable Networking Reception 530 pm bull Lecture 630 pm followed by book signing
Join us for an evening with Marion Nestle internationally known consumer activist nutritionist and award-winning author as she discusses the increasingly alarming way food processing marketing and sales are politicized in the US
$10 Members
$15 Nonmembers
$50 ExclusiveVIP Reception
Drexel Students fREE with ID
Information and tickets at ansporgnew-questions
ansporg
Sponsors
Dr Marion Nestle
Thursday November 8 bull Lecture 630 pmNew Questions for an Old Planet
1 0 g r i d p h i l lyco m n ov e m b e r 2 0 12
community
Can-Do Condoshow to collectively green a multi-family home by kristen dowd
Being eco-friendly as a condo or co-op resident is possible to achieve on your ownmdashbut only to a point You can make energy-effi-cient lighting decisions use heating and cooling sparingly and recycle
but what about the light bulbs in the hallways and lobbies or insulating the roof Addressing the management of common areas is key
Thatrsquos where being eco-friendly can get a little trickier Itrsquos the fiduciary responsibility of board members and managers to maintain the build-ings in value comfort and appearance So deci-sions at condos and co-ops need to involve these parties and be made along with owners But to make any greening improvement explains Joan Batory chair of the Green CondoCo-op Initiative (GCCI) the single most important step that must be taken is to make a committee
The GCCI grew out of such a green commit-tee ldquoWe started it with three people [in 2008]rdquo says Sis Eisman a resident at The Philadelphian in Fairmount Once created the group quickly grew
One of the committeersquos first initiatives was changing incandescent light bulbs for CFLs The committee also drafted (and distributed) rules for recycling within the building Next they in-stituted recycling programs for cell phones ink cartridges and electronic waste
In 2009 the group held a Green Home Show at the Philadelphianmdasha day of exhibits and edu-cational programming focused on green build-ing for condo and co-op owners managers and others Soon area buildings approached The Philadelphian looking to make the same green improvements and thus the GCCI was born
For a green committee to be influential it
needs to educate residents on the payback as-sociated with expenditures Batory talks about a $23 million project at The Philadelphian to improve the buildingrsquos envelope and energy ef-ficiency ldquoThere were several sessions with our owners here where [GCCI] and some of the pro-ponents of the project were trying to explain to the owners the value of spending money up front to achieve longer-term savingsrdquo she says ldquoIt was a very very intense series of debates and some-times argumentsrdquo The discussions eventually lead to two years of construction during which significant improvements were made including the replacement of 2000 windows and 8000 individual heating and cooling units Despite the initial challenges says Batory ldquowe are now experiencing hundreds of thousands of dollars in savingsrdquo
In addition to education the GCCI also does advocacy work Condos and co-ops can inad-vertently slip through the legislative cracks as theyrsquore neither commercial buildings nor tradi-tional residential While programs like Energy-Works do apply to these multi-family buildings other green improvements can be more difficult to initiate
The GCCI wants to change that ldquoWersquore doing our best to open our doors and make it easy for themmdashlegislators and plannersmdashto deal with
ocT23
Inaugural Philadelphia Condo Congress Live in or manage a condo or co-op Be sure to attend the inaugural
Philadelphia Condo Congress The event will feature hands-on workshops speakers exhibi-tor information booths and networking ses-sions all aimed at showing the economic and environmental benefits of adopting sustainable practices GCCI is hosting the event in collabora-tion with the Community Associations Institute and the Greater Philadelphia Condo Managers Association
Leonard Bonacci director of event opera-tions for the Philadelphia Eagles is the keynote speaker Known for his entertaining presen-tations Bonacci will talk about the teamrsquos journey to becoming the greenest professional sports stadium in the country
Another important part of the Congress will be four breakout sessions discussing the vari-ous legal economic requirements and challeng-es to making green improvements and success stories from Philadelphiarsquos condo associations
rarr Tues Oct 23 230-730 pm free The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more details visit philagcciorg or call the Community Associations Institute at 877-608-9777
condosrdquo says Batory who has been in commu-nication with the Cityrsquos Office of Sustainability ldquoThis is right along with the cityrsquos goal So why canrsquot we have a group of condo and co-op build-ings that are the greenest in Americardquo
To learn more about the Philadelphia Green CondoCo-op Initiative visit philagcciorg P
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n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
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N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
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Specialty Cheeses bull Supplements bull Raw Milk
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1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
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What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
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Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
PLUS
Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
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Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
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1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
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The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
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Environmentally-Friendly Wood Floors Naturally
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(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
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Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
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OTTOSMINICOM
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Plus-size model
The bigger four-door all-wheel drive MINI Countryman
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OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
n ov e m b e r 2 0 12 g r i d p h i l lyco m 9
phi
llyw
ald
orf
com Your child deserves a
liberal arts education
What if education were reimagined reinvigorated and
redefined to ignite your childrsquos spirit of wonder as well
as her capacity to achieve It is at the Waldorf School
of Philadelphia We provide a collaborative environment
that mixes artistic thinking with scientific thinking and
creates original thinkers prepared for life
In middle school
openJoin us 7500 Germantown Ave | Mount Airy
Saturday October 20 10 am
Food Politics Is the Current Food System Sustainable Networking Reception 530 pm bull Lecture 630 pm followed by book signing
Join us for an evening with Marion Nestle internationally known consumer activist nutritionist and award-winning author as she discusses the increasingly alarming way food processing marketing and sales are politicized in the US
$10 Members
$15 Nonmembers
$50 ExclusiveVIP Reception
Drexel Students fREE with ID
Information and tickets at ansporgnew-questions
ansporg
Sponsors
Dr Marion Nestle
Thursday November 8 bull Lecture 630 pmNew Questions for an Old Planet
1 0 g r i d p h i l lyco m n ov e m b e r 2 0 12
community
Can-Do Condoshow to collectively green a multi-family home by kristen dowd
Being eco-friendly as a condo or co-op resident is possible to achieve on your ownmdashbut only to a point You can make energy-effi-cient lighting decisions use heating and cooling sparingly and recycle
but what about the light bulbs in the hallways and lobbies or insulating the roof Addressing the management of common areas is key
Thatrsquos where being eco-friendly can get a little trickier Itrsquos the fiduciary responsibility of board members and managers to maintain the build-ings in value comfort and appearance So deci-sions at condos and co-ops need to involve these parties and be made along with owners But to make any greening improvement explains Joan Batory chair of the Green CondoCo-op Initiative (GCCI) the single most important step that must be taken is to make a committee
The GCCI grew out of such a green commit-tee ldquoWe started it with three people [in 2008]rdquo says Sis Eisman a resident at The Philadelphian in Fairmount Once created the group quickly grew
One of the committeersquos first initiatives was changing incandescent light bulbs for CFLs The committee also drafted (and distributed) rules for recycling within the building Next they in-stituted recycling programs for cell phones ink cartridges and electronic waste
In 2009 the group held a Green Home Show at the Philadelphianmdasha day of exhibits and edu-cational programming focused on green build-ing for condo and co-op owners managers and others Soon area buildings approached The Philadelphian looking to make the same green improvements and thus the GCCI was born
For a green committee to be influential it
needs to educate residents on the payback as-sociated with expenditures Batory talks about a $23 million project at The Philadelphian to improve the buildingrsquos envelope and energy ef-ficiency ldquoThere were several sessions with our owners here where [GCCI] and some of the pro-ponents of the project were trying to explain to the owners the value of spending money up front to achieve longer-term savingsrdquo she says ldquoIt was a very very intense series of debates and some-times argumentsrdquo The discussions eventually lead to two years of construction during which significant improvements were made including the replacement of 2000 windows and 8000 individual heating and cooling units Despite the initial challenges says Batory ldquowe are now experiencing hundreds of thousands of dollars in savingsrdquo
In addition to education the GCCI also does advocacy work Condos and co-ops can inad-vertently slip through the legislative cracks as theyrsquore neither commercial buildings nor tradi-tional residential While programs like Energy-Works do apply to these multi-family buildings other green improvements can be more difficult to initiate
The GCCI wants to change that ldquoWersquore doing our best to open our doors and make it easy for themmdashlegislators and plannersmdashto deal with
ocT23
Inaugural Philadelphia Condo Congress Live in or manage a condo or co-op Be sure to attend the inaugural
Philadelphia Condo Congress The event will feature hands-on workshops speakers exhibi-tor information booths and networking ses-sions all aimed at showing the economic and environmental benefits of adopting sustainable practices GCCI is hosting the event in collabora-tion with the Community Associations Institute and the Greater Philadelphia Condo Managers Association
Leonard Bonacci director of event opera-tions for the Philadelphia Eagles is the keynote speaker Known for his entertaining presen-tations Bonacci will talk about the teamrsquos journey to becoming the greenest professional sports stadium in the country
Another important part of the Congress will be four breakout sessions discussing the vari-ous legal economic requirements and challeng-es to making green improvements and success stories from Philadelphiarsquos condo associations
rarr Tues Oct 23 230-730 pm free The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more details visit philagcciorg or call the Community Associations Institute at 877-608-9777
condosrdquo says Batory who has been in commu-nication with the Cityrsquos Office of Sustainability ldquoThis is right along with the cityrsquos goal So why canrsquot we have a group of condo and co-op build-ings that are the greenest in Americardquo
To learn more about the Philadelphia Green CondoCo-op Initiative visit philagcciorg P
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n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
amp boutique
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
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You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
The Energy Co-op offers
100RENEWABLE ENERGY
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Geechee Girl Catering Party at your place or at ours
6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
W W W S P O T T E D H I L L F A R M C O M
Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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bull Growcommunityfoodcrops
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wwwtempleeduamblerlahort
MLArch Information Sessions held last Wednesdays of the month
Master of Landscape ArchitectureFocused on Ecological Restoration
BS and AS in Horticulture Plant science in a living environment
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71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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design build and live in the 21st centuryrdquo
mdash Rob FlemingProgram Director
Become proficient in Green Building Materials
Energy Efficiency Construction Systems and
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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Products are provided FREE of charge to clients who retain our cleaning services Also we
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Your Link to Greener Livingwwwmyholistichomecom
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
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609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
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wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
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215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
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All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
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OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
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Plus-size model
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3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
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As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
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- 1 cover
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1 0 g r i d p h i l lyco m n ov e m b e r 2 0 12
community
Can-Do Condoshow to collectively green a multi-family home by kristen dowd
Being eco-friendly as a condo or co-op resident is possible to achieve on your ownmdashbut only to a point You can make energy-effi-cient lighting decisions use heating and cooling sparingly and recycle
but what about the light bulbs in the hallways and lobbies or insulating the roof Addressing the management of common areas is key
Thatrsquos where being eco-friendly can get a little trickier Itrsquos the fiduciary responsibility of board members and managers to maintain the build-ings in value comfort and appearance So deci-sions at condos and co-ops need to involve these parties and be made along with owners But to make any greening improvement explains Joan Batory chair of the Green CondoCo-op Initiative (GCCI) the single most important step that must be taken is to make a committee
The GCCI grew out of such a green commit-tee ldquoWe started it with three people [in 2008]rdquo says Sis Eisman a resident at The Philadelphian in Fairmount Once created the group quickly grew
One of the committeersquos first initiatives was changing incandescent light bulbs for CFLs The committee also drafted (and distributed) rules for recycling within the building Next they in-stituted recycling programs for cell phones ink cartridges and electronic waste
In 2009 the group held a Green Home Show at the Philadelphianmdasha day of exhibits and edu-cational programming focused on green build-ing for condo and co-op owners managers and others Soon area buildings approached The Philadelphian looking to make the same green improvements and thus the GCCI was born
For a green committee to be influential it
needs to educate residents on the payback as-sociated with expenditures Batory talks about a $23 million project at The Philadelphian to improve the buildingrsquos envelope and energy ef-ficiency ldquoThere were several sessions with our owners here where [GCCI] and some of the pro-ponents of the project were trying to explain to the owners the value of spending money up front to achieve longer-term savingsrdquo she says ldquoIt was a very very intense series of debates and some-times argumentsrdquo The discussions eventually lead to two years of construction during which significant improvements were made including the replacement of 2000 windows and 8000 individual heating and cooling units Despite the initial challenges says Batory ldquowe are now experiencing hundreds of thousands of dollars in savingsrdquo
In addition to education the GCCI also does advocacy work Condos and co-ops can inad-vertently slip through the legislative cracks as theyrsquore neither commercial buildings nor tradi-tional residential While programs like Energy-Works do apply to these multi-family buildings other green improvements can be more difficult to initiate
The GCCI wants to change that ldquoWersquore doing our best to open our doors and make it easy for themmdashlegislators and plannersmdashto deal with
ocT23
Inaugural Philadelphia Condo Congress Live in or manage a condo or co-op Be sure to attend the inaugural
Philadelphia Condo Congress The event will feature hands-on workshops speakers exhibi-tor information booths and networking ses-sions all aimed at showing the economic and environmental benefits of adopting sustainable practices GCCI is hosting the event in collabora-tion with the Community Associations Institute and the Greater Philadelphia Condo Managers Association
Leonard Bonacci director of event opera-tions for the Philadelphia Eagles is the keynote speaker Known for his entertaining presen-tations Bonacci will talk about the teamrsquos journey to becoming the greenest professional sports stadium in the country
Another important part of the Congress will be four breakout sessions discussing the vari-ous legal economic requirements and challeng-es to making green improvements and success stories from Philadelphiarsquos condo associations
rarr Tues Oct 23 230-730 pm free The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more details visit philagcciorg or call the Community Associations Institute at 877-608-9777
condosrdquo says Batory who has been in commu-nication with the Cityrsquos Office of Sustainability ldquoThis is right along with the cityrsquos goal So why canrsquot we have a group of condo and co-op build-ings that are the greenest in Americardquo
To learn more about the Philadelphia Green CondoCo-op Initiative visit philagcciorg P
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ar
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y m
aff
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er
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er
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en
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fiv
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n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
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N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
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1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
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taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
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What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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SUSTA INABLE BU ILD ING amp
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ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
Eco-FriendlyCleaning Company
We clean with eco friendly products that we make by hand
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Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
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609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
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Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
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1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
Environmentally-Friendly Wood Floors Naturally
Buy from a local Philly homeowner and SAVE
(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
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winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
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Plus-size model
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3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
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Master of Environmental Studies
lecture series
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Sea Level Rise Along the Atlantic Coast of
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Dr Benjamin Horton
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- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
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n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 1
amp boutique
eviamacom
spiritual renewal
green beauty amp dynamic well being
since 2002
262 s 16th st philadelphia pa 19102
learn more at
call 2155453344
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Roof Decks bull Kitchens Bathrooms bull Basements
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
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6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
W W W S P O T T E D H I L L F A R M C O M
Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
bull Restoredamagedecosystems
bull Growcommunityfoodcrops
bull Renewurbanneighborhoods
bull Designandbuildstormwatergardens
BS Landscape ArchitectureNationally accredited professional program
Department of LandscapeArchitecture and Horticulture
School of Environmental Design
wwwtempleeduamblerlahort
MLArch Information Sessions held last Wednesdays of the month
Master of Landscape ArchitectureFocused on Ecological Restoration
BS and AS in Horticulture Plant science in a living environment
2674688181
71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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BENNETT COMPOST wwwbennettcompostcom | 2155202406
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Become proficient in Green Building Materials
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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SUSTA INABLE BU ILD ING amp
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ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
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Products are provided FREE of charge to clients who retain our cleaning services Also we
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Your Link to Greener Livingwwwmyholistichomecom
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
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609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
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1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
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Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
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Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
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wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
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Want to advertise
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Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
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All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
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All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
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November 15
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Dr Benjamin Horton
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- 1 cover
- 2 departs_webedit
- 3 features
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12 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Sweet TartsThree ways to enjoy delicious cranberries story and photos by marisa mcclellan
I was seven years old when I first cooked with fresh cranberries My mom had gone to a library sale and brought home a pair of books
called Cranberry Thanksgiving and Cranberry Christ-mas While I wasnrsquot particularly interested in the sto-ries inside the books I was intrigued by the recipes printed on the back
After much begging my parents relented and helped me bake a loaf of cranberry bread I loved the way the tart berries popped in the tender slightly sweet bread Since then cranberries have had a firm place in my top 10 favorite ingredients and Irsquom de-termined to show that theyrsquore good for a whole lot more than jelly and juice
Irsquom always looking for ways to use fresh cran-berries I stir them into baked goods add them to braises scatter them over roasting vegetables and even pickle them for cheese platters and cocktails They give a fatty braised pork butt a tangy fruity counterpoint The combination of roasted butternut squash and cranberries makes for a sweettart side dish And the combination of berries sugar vinegar and spices is wonderfully electric on the tongue
braised Pork butt with Cranberries and Leeks
Preheat oven to 350deg F Remove pork butt from fridge and let it come to room tempera-ture Pat away any moisture with paper tow-els and salt both sides of the meat generously Prepare the leeks by cutting off the green
tops and the root ends Slice them in half lengthwise and wash off any gritty soil Chop the leeks into narrow half moons (three leeks should yield approximately 3 cups) Place a four-quart or larger Dutch oven
over medium heat Add 2 tablespoons of olive oil Then add the leeks and 12 teaspoon salt cooking until they begin to soften and brown Using a spatula scrape the leeks to the side of the pan Turn the heat to
high Pat any remaining moisture from the meat and place it in the pan Cook for 3 to 4 minutes until that side has browned Flip the meat and repeat until it is uniformly seared (take care to tend to the leeks so they donrsquot burn) Arrange the leeks on top of the pork Add cranberries and stock Place a
tight-fitting lid on the pot and place it in the preheated oven Let the pork cook for 3 to 4 hours until itrsquos meltingly tender Shred the meat
and serve with mashed squash or sweet potatoes and braised kale
INGREDIENTS
2 pounds pork butt3 large leeks2 tbsp olive oil 1 cups cranberries2 cups chicken stock Salt and pepper
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
You buy your food locally but what about energy
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Geechee Girl Catering Party at your place or at ours
6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
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Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
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1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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MASTER OFSCIENCE IN
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
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609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
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FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
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restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
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Plus-size model
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Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 3
oven roasted butternut Squash and Cranberries
2 small butternut squashes (about 3 pounds)2 cups cranberries2 tbsp olive or coconut oil1 tsp of salt2 tbsp butter
Preheat oven to 350deg F Line a rimmed bak-ing sheet with parchment paper Set aside Wash butternut squash and cut it into
quarters Scrape out the seeds Arrange squash on a baking sheet and sprinkle cranberries over the squash quarters Drizzle oil over the berries and squash and using your hands rub it in so itrsquos well distributed Season with salt and place on your ovenrsquos top rack
Pickled Cranberries
Makes 3 pints2 12-ounce bags of cranberries3 cups apple cider vinegar3 cups granulated white sugar2 cinnamon sticks1 tsp allspice berries
tsp whole cloves tsp black peppercorns tsp juniper berries
Prepare a boiling water bath and three pint jars Place lids in a small saucepan of water and bring to a gentle simmer Wash cranberries and pick out any stems
or bad berries Combine vinegar and sugar in a medium
saucepan to create the brine Bring to a boil Add cinnamon sticks to the brine Place allspice berries whole cloves black
peppercorns and juniper berries in a spice bag or tie them up in cheesecloth Add them to the brine Once the brine is boiling vigorously add
the cranberries Stir to combine and cook for 5 to 7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil Remove pot from heat and pull out the
spice bag and cinnamon sticks Break cinna-mon sticks in half and set aside Using a slotted spoon ladle cranberries
into prepared jars Cover berries with brine leaving 12 inch headspace Place a cinnamon stick segment into each jar Wipe jar rims apply lids and rings and
process in a boiling water bath canner for 10 minutes Remove jars from canner and place them
on a folded kitchen towel to cool When jars are cool enough to handle remove rings and check seals Any unsealed jars should be kept in the refrigerator Let jars sit for at least 24 hours before eat-
ing to allow the flavors to settle
Save any leftover brine Itrsquos essentially a fruit shrub and is delicious mixed with sparkling water
For more canning tips visit foodinjarscom
Roast for 35 to 40 minutes until the squash is fork tender and the cranberries juicy and shrunken Using a spoon scrape the butternut flesh out of its peel Combine roasted cranber-ries and tender squash in a large bowl Add butter Using a fork stir everything into a chunky mash Salt to taste
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
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100RENEWABLE ENERGY
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6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
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N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
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Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
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7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
bull Restoredamagedecosystems
bull Growcommunityfoodcrops
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bull Designandbuildstormwatergardens
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School of Environmental Design
wwwtempleeduamblerlahort
MLArch Information Sessions held last Wednesdays of the month
Master of Landscape ArchitectureFocused on Ecological Restoration
BS and AS in Horticulture Plant science in a living environment
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71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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Become proficient in Green Building Materials
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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SUSTA INABLE BU ILD ING amp
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Products are provided FREE of charge to clients who retain our cleaning services Also we
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
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559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
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FRESH LOCAL FOOD
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FROM OUR FARM TO YOUR HOME
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e fi nest sustainably raised fruits
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Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
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Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
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wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
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215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
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3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
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Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
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Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
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PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
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November 15
Sea Level Rise Along the Atlantic Coast of
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Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
14 g r i d p h i l lyco m n ov e m b e r 2 0 12
food
Blue de Ewecheese of The monTh
ON-SITE CHEESE MAKINGGridrsquos illustrious neighbor the reading Terminal market has some exciting new occupants The new Jersey-based Valley shepherd creamery due to open in november will truck in milk three times a week allowing customers to witness their cheese-making process firsthand
Already open are the Tubby olive which sells olive oils and vinegars on tap and the head nut a coffee roaster from the main line that also offers bulk goods including dry beans nuts and candy so bring your refillable containers
For more information visit readingterminalmarketorg
Reading Terminal
Fair Food offering local bird options for this yearrsquos Thanksgiving table
Turkey time is almost here Once again Fair Food has plenty of local sustainable (and delicious) options for celebrating your holiday Choose from naturally-raised and Heirloom Bronze turkeys from Kochrsquos Turkey Farm (Tamaqua Pa) certified organic birds from Lancaster Farm Fresh (Leola Pa) and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton NJ) If you fancy other birds Griggstown also offers capon quail goose and pheasant
These fresh (never frozen) fowl all are hormone- and antibiotic-free and raised with access to pasture Prices range from $310 to $840 per pound Pre-ordering is required and can be done through the Fair Food website (fairfoodphillyorg) The ordering deadline is Monday Nov 12 at 12 pm Turkeys will be available for pick up on November 21 and 22 the Tuesday and Wednesday before the holiday
TAlKInG TuRKEy
Itrsquos rare to find a raw sheeprsquos milk blue outside the Roquefort Caves in France But Pennsylvania can now make this claim thanks to two Amish farmers shepherd Emanuel Beiler and cheesemaker Amos Miller Beiler
who raises sheep in Lancaster County wanted to add value to his milk Miller who makes a variety of artisan cheeses at his Leola dairymdashMisty Creekmdash
likes to experiment This summer they re-leased their collaborative endeavor under the Shepherdrsquos Hollow Farm label which is dis-tributed by Farm Fromagemdashan intermediary for Amish dairy
When I tasted the first batch of Blue de Ewe available for market I was impressed Like a good Roquefort itrsquos peppery and unctuous Set a wedge on your cheese board and it be-gins to bead fat On the front end the taste is sweetly nutty like graham flourmdashit even has a slightly granular texture On the finish itrsquos earthy and spicy Since Blue de Ewe has a natural rind rather than a foil-wrapped exte-rior (like Roquefort) itrsquos drier than the French import with a texture similar to Stilton
I look forward to seeing how these unique wheels evolve over time Until winter Irsquoll be gorging on Blue de Ewe along with plum jam walnuts and plenty of malty stout mdashTenaya Darlington madamefromageblogcom
Blue de Ewe is available at Green Aisle Grocery and the Lansdowne and Upper Merion farmers markets Contact Shepherdrsquos Hollow Farm co Farm Fromage Lancaster 717-314-1373 farmfromagecom
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
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100RENEWABLE ENERGY
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Geechee Girl Catering Party at your place or at ours
6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
W W W S P O T T E D H I L L F A R M C O M
Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
bull Restoredamagedecosystems
bull Growcommunityfoodcrops
bull Renewurbanneighborhoods
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BS Landscape ArchitectureNationally accredited professional program
Department of LandscapeArchitecture and Horticulture
School of Environmental Design
wwwtempleeduamblerlahort
MLArch Information Sessions held last Wednesdays of the month
Master of Landscape ArchitectureFocused on Ecological Restoration
BS and AS in Horticulture Plant science in a living environment
2674688181
71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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BENNETT COMPOST wwwbennettcompostcom | 2155202406
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Become proficient in Green Building Materials
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
REMODEL ING
ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
Eco-FriendlyCleaning Company
We clean with eco friendly products that we make by hand
using only natural non-toxic ingredients (plant and mineral derivatives) and essential oils
Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
PLUS
Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
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609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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Lighting
Home Accessories
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1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
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The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
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(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
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wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
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All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
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Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
n ov e m b e r 2 0 12 g r i d p h i l lyco m 1 5
Get to know the faces behind your food
Phila PA | South Street215 - 733 - 9788
Phila PA | Callowhill215 - 557 - 0015
Wynnewood PA610 - 896 - 3737
Devon PA610 - 688 - 0015
North Wales PA215 - 646 - 9400
Plymouth Meeting610 - 832 - 0010
Jenkintown PA215 - 481 - 0880
Glen Mills PA610 - 385 - 1133
Marlton NJ856 - 797 - 1115
Princeton NJ609 - 799 - 2919
Meat bull Vegetarian bull Vegan Shares Available
Support Local Farmers and Producers All Winter
S I G N U P A T G R E E N S G R O W O R G C S A
30 OFF PERRENIALS SHRUBS amp TREES THRU OCT 31
JOIN THE WINTER CSA
preorder your Thankgiving Turkeys Pies amp Sides details at greensgroworg
1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
You buy your food locally but what about energy
SWITCH TO
ENERGYNOW
The Energy Co-op offers
100RENEWABLE ENERGY
generated right here in Pennsylvania
215 413 2122Call today with your energy bill in hand
or visit us at TheEnergyCoop and join the clean energy
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Innovative Low Country Cooking at itrsquos best
ldquoOne of Phillyrsquos most personal and unique BYOBsrdquo
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Geechee Girl Catering Party at your place or at ours
6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
wwwGeecheeGirlcom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
W W W S P O T T E D H I L L F A R M C O M
Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
EARTH bread+brewery
7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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BENNETT COMPOST wwwbennettcompostcom | 2155202406
PHILADELPHIAUNIVERSITY
MASTER OFSCIENCE IN
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Become proficient in Green Building Materials
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
REMODEL ING
ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
Eco-FriendlyCleaning Company
We clean with eco friendly products that we make by hand
using only natural non-toxic ingredients (plant and mineral derivatives) and essential oils
Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
PLUS
Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
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609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
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215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
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Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
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COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
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Plus-size model
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3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
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- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
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1 6 g r i d p h i l lyco m N OV E M b E r 2 0 12
You buy your food locally but what about energy
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215 413 2122Call today with your energy bill in hand
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6825 Germantown Ave Philadelphia Pa 19119 215-843-8113
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N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
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Downingtown
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Handmade SodaMicrobrewed Kombucha
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1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
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SUSTA INABLE BU ILD ING amp
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We clean with eco friendly products that we make by hand
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Products are provided FREE of charge to clients who retain our cleaning services Also we
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PLUS
Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
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Home Accessories
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1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
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The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
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Materials installation repairs
the pre-Finished Hardwood specialist since 1985
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Itrsquos easy withWINTER HARVEST
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wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
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Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
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PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
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Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
N OV E M b E r 2 0 12 g r i d p h i l lyco m 17
SEPTAMAKES FRUITFUL CONNECTIONS
Get to that avalanche of apples by riding SEPTA to a farmers market
near you Yoursquoll find fresh local produce meats and dairy on
SEPTArsquos special Farmers Market
Map at wwwseptaorgmaps
Farm-to-SEPTA
Local amp Organic Produce Gluten Free Foods bull Natural Bodycare
Specialty Cheeses bull Supplements bull Raw Milk
Find local Sweetwater Bakery breads at Kimberton Whole Foods stores
Wersquore the Largest Independent Natural Foods Retailer in Eastern Pennsylvania
wwwKimbertonWholeFoodscom
Downingtown
KimbertonDouglassville
Ottsville
Visit our brand new remodelled Downingtownstore in the Milltown Square Shopping Center
Traditional handmade body care From the farm to you
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Killer Wood-Fired FlatbreadAlchemic Housemade Beer
World-Class Wine
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7136 germantown ave (mtairy)2152426666 earthbreadbrewerycom
Handmade SodaMicrobrewed Kombucha
Zero Gigantic Flatscreen TVsLive Music every 2nd + 4th Sunday
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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bull Growcommunityfoodcrops
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71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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BENNETT COMPOST wwwbennettcompostcom | 2155202406
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MASTER OFSCIENCE IN
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LEARNING EXPERIENCE
ldquoThe principle of sustainability is reshaping the way we think
about the world encouraging us to improve the way we
design build and live in the 21st centuryrdquo
mdash Rob FlemingProgram Director
Become proficient in Green Building Materials
Energy Efficiency Construction Systems and
Sustainable Design
VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
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We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
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FROM OUR FARM TO YOUR HOME
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Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
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215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
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Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
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All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
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Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
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Master of Environmental Studies
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November 15
Sea Level Rise Along the Atlantic Coast of
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Dr Benjamin Horton
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- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
1 8 g r i d p h i l lyco m N OV E M b E r 2 0 12
three philadelphia restaurateurs try their
hands at farmingstory by liz pacheco photos by neal santos
LUNA FARM
amp
Jose Garces and farmer Alex McCracken at Luna Farm
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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Business owners call 2155202406 for a
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PHILADELPHIAUNIVERSITY
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Become proficient in Green Building Materials
Energy Efficiency Construction Systems and
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
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ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
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We clean with eco friendly products that we make by hand
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Products are provided FREE of charge to clients who retain our cleaning services Also we
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Your Link to Greener Livingwwwmyholistichomecom
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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Toll Free 18662469866
Theorganicmattressstorecom
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The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
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(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
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Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
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Plus-size model
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Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
N OV E M b E r 2 0 12 g r i d p h i l lyco m 1 9
hef jose garces is in his outdoor kitchen making sal-morejomdasha cold Spanish soup similar to gazpacho He adds bright yellow tomatoes to the food processor along with gar-lic vinegar and baguette pieces ldquoA few years agordquo he says
ldquoI wouldrsquove made this with tomatoes from Mexicordquo This afternoon the tomatoes are from a very local sourcemdashGarcesrsquo backyard which doubles as a farm para This is the first full season for the 40-acre Luna Farm in Ottsville which is named in honor of the Garces family dog as well as the brilliant nightscapes the property offers The nearly 100 varieties of herbs and vegetables are organically grown for the Garces company res-taurantsmdashmost specifically Philadelphiarsquos JG Domestic which focuses on using local ingredients para But Garces isnrsquot the only or first Philadelphia chef to delve into farming Mitch Prensky owner and chef of Supper is in his third year working with Blue Elephant Farm in Newtown Square which grows solely for his restaurant and catering company Last Febru-ary Andrea Rossi began cultivating in Orwigsburg on his farm Grateful Acres This spring Rossi launched a Community Supported Agriculture (CSA) program through his restaurant C19 para For these three chefs the farms are creative challengesmdashthey require money planning and of course physical labor At their restaurants these chefs are no longer just cooking theyrsquore developing innovative models for combining the farm and the table
jose gARces garces group
For Garces the decision to start a farm happened al-most by accident While looking for a family home out-side the city he discovered that many properties included farmland ldquoWe just started thinking lsquoWow it would be great if we could ship in our own stuffrsquordquo says Garces In 2010 he purchased the property and by summer 2011 he was working with Alex McCracken to develop the land
While McCracken had never farmed on this scale before he has extensive experience gardening He and his wife live on a nearby 16-acre property and own the Turnip Truck a business that designs installs and main-tains organic gardens for homeowners When McCracken heard that Garces was looking for a farmer he sent in
his reacutesumeacute That plus a recommendation from another local grower landed him the position In this first year McCracken and Garces are experimentingmdashlooking to see what flourishes both at the farm and in the restaurants
ldquoNext year the plan is to reduce the wide variety of crops that we grow to the things that are doing the best hererdquo says McCracken ldquoThe things that the restaurants use the most of like peppersmdashwersquoll always grow peppers here Theyrsquore easy to grow All of Josersquos restaurants use a lot of themrdquo
In addition to vegetables the organic farm is grow-ing mushrooms and raising chickens and bees Garces is also considering goats either for meat or milk The farmrsquos tractor runs on biodiesel fuel from the restaurantsrsquo fryer oil which is picked up and processed by Bucks County
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
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Business owners call 2155202406 for a
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PHILADELPHIAUNIVERSITY
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ldquoThe principle of sustainability is reshaping the way we think
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design build and live in the 21st centuryrdquo
mdash Rob FlemingProgram Director
Become proficient in Green Building Materials
Energy Efficiency Construction Systems and
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VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
REMODEL ING
ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
Eco-FriendlyCleaning Company
We clean with eco friendly products that we make by hand
using only natural non-toxic ingredients (plant and mineral derivatives) and essential oils
Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
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609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
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(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
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winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
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Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
2 0 g r i d p h i l lyco m N OV E M b E r 2 0 12
Freedom Fuel And therersquos talk of adding solar panels to the movable chicken coop to provide energy for the green-house and the barn This winter the greenhouse will be supplemented by hoop houses which in August already had tomatoes peppers and eggplant
ldquoIrsquom growing things here Irsquove never grown beforerdquo says McCracken referring to some of the more unusual varieties of tomatoes and greens ldquoIrsquom growing things some of the chefs have never seen before Everybodyrsquos expanding their horizons and learning a lot from the processrdquo
The chefs from Garcesrsquo seven Philadelphia restaurants and the three in Atlantic City have all visited Luna ldquoThey didnrsquot realize the scale wersquore growing on or the quality that was going to be coming out hererdquo says Garces The restau-rants receive produce Tuesday and Thursday nights some of which easily work on the menu and some that require more creativity ldquoWersquore treating them like CSAs basicallyrdquo explains Garces ldquoInitially [the chefs] were placing orders and I interceded and said no you guys are getting every-thingrdquo Some menus pose greater challenges since theyrsquore concept-based but the hope is that in future seasons the farm will cater to those needs The JG Domestic restaurant
benefits most directly from the farm offering dishes with ldquoLuna Farm Eggrdquo ldquoLuna Farm Herb Pestordquo and ldquoLuna Farm Tomatillosrdquo
But for Garces the motivation to start Luna Farm comes from his passion for food not marketing potential ldquoI think as long as [the farm] remains true to that itrsquoll keep goingrdquo But hersquos also admits that therersquos significant financial risk as well ldquoItrsquos a pretty costly endeavor for sure Wersquore still trying to make sure it all balances outrdquo
Mitch pReNsky supper
mitch prensky has been working with Blue Elephant Farm since 2010 but his commitment to local fresh food is decades old ldquoIrsquove been cooking this way for 26 yearsrdquo he says citing previous trips to the Union Square Green-market in New York City to visit farm stands In 2007 he opened Supper which he describes as ldquoseasonal farm-di-rect American cuisinerdquo Yet it wasnrsquot until three years ago that Prensky learned of the term ldquofarm to tablerdquo
ldquoSomebody said to me lsquoOh yoursquore a farm-to-table res-
Jose Garces prepares a salmorejo in his outdoor kitchen at Luna Farm The cold Spanish soup is similar to a gazpacho itrsquos made from tomatoes and garnished with strawberries eggs and olives Garcesrsquo children Olivia and Andres watch their father in the kitchen and lend a hand in adding the ingredients to the blender
The salmorejo is from Garcesrsquo newest cookbook The Latin Road Home available October 8 from Lake Isle Press For the full recipe visit gridphillycom
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
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2674688181
71194 Temple Adindd 1 92811 1241 PM
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
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about the world encouraging us to improve the way we
design build and live in the 21st centuryrdquo
mdash Rob FlemingProgram Director
Become proficient in Green Building Materials
Energy Efficiency Construction Systems and
Sustainable Design
VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
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ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
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We clean with eco friendly products that we make by hand
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Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
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609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
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215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
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Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
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Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
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Toll Free 18662469866
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The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
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Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
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Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
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215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
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Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
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- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 1
BECOME AN ENVIRONMENTAL PROFESSIONAL
bull Restoredamagedecosystems
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2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
Donrsquot throw it all away
$15 month for residential customers
Business owners call 2155202406 for a
customized quote
BENNETT COMPOST wwwbennettcompostcom | 2155202406
PHILADELPHIAUNIVERSITY
MASTER OFSCIENCE IN
SUSTAINABLEDESIGN
ONLINE GRADUATE CERTIFICATE IN
SUSTAINABLEPRACTICES
A COLLABORATIVEMULTIDISCIPLINARY
LEARNING EXPERIENCE
ldquoThe principle of sustainability is reshaping the way we think
about the world encouraging us to improve the way we
design build and live in the 21st centuryrdquo
mdash Rob FlemingProgram Director
Become proficient in Green Building Materials
Energy Efficiency Construction Systems and
Sustainable Design
VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
REMODEL ING
ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
Eco-FriendlyCleaning Company
We clean with eco friendly products that we make by hand
using only natural non-toxic ingredients (plant and mineral derivatives) and essential oils
Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
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Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
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Toll Free 18662469866
Theorganicmattressstorecom
Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
Environmentally-Friendly Wood Floors Naturally
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(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
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winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
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OTTOSMINICOM
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Plus-size model
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Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
2 2 g r i d p h i l lyco m N OV E M b E r 2 0 12
taurantrsquordquo recalls Prensky ldquoItrsquos the first time Irsquove ever heard that expression So if yoursquore going to call me something at least I should know what it isrdquo Eventually Prensky con-nected with the owners of Blue Elephant Farm a privately owned 75-acre property in Newton Square At the time the owners were growing for themselves and family members Prensky started working with the estate manager Mary Butler a horticulturist to grow vegetables for Supper
ldquo[The] first season I pulled every vegetable out of the ground myselfrdquo says Prensky who works alongside Butler ldquoThere is a lot of sweat and toil involved and not a lot of [financial] returnrdquo Today the farm provides 100 percent of the produce at Supper and at the Global DishmdashPrenskyrsquos catering company Blue Elephant raises chickens sheep goats llamas horses and donkeys and there are plans to have a grass-fed beef program next year A local beekeeper has hives on the property Their greenhouse grows greens lettuces and herbs year-round and thanks to cold storage diners will see plenty of root vegetables on the winter menu This fall Prensky and Blue Elephant even canned their first line of products and preserves to be sold at Supper
With any farm there are no guarantees Prensky talks about the season when a blight kept tomatoes off the menu for a while and the creativity needed to handle an abun-dance of okra one week but none the next ldquoYou start pick-ling and preserving and then you make dishes out of itrdquo he says ldquoThatrsquos another challenge but thatrsquos a fun challenge here of writing dishes on the menurdquo
Deliveries from the farm come to Supper three times a week and Prensky makes an effort to be out in the fields at least once a week as well ldquoI always say Irsquom the luckiest chef in the worldrdquo he says explaining that having a dedicated farm for his restaurant has been a career goal ldquo[I thought] it would be great if someone could grow this stuff for us and I would know exactly what that property is doing and how theyrsquore handling the vegetables and what goes into this And thatrsquos what Irsquove been fortunate to be blessed with here with Blue Elephantrdquo
ANdReA Rossi c19
two years ago C19 (then Cichetteria 19) was already sourcing locally from Green Meadow Farm ldquoI wasnrsquot even searching for a farmer at the timerdquo admits Andrea Rossi chef and owner at C19 Then he met Alex Archambault who was delivering for Red Earth Farm to the Metropolitan Bakery across the street from the restaurant ldquoHe brought
me some tomatoes some potatoes he was growing on his own some heirloom tomatoesrdquo says Rossi ldquoThey were amazingrdquo
So Rossi expressed interest in finding space to start his own farm and Archambault mentioned there were a few acres adjacent to his backyard in Orwigsburg In 2011 Rossi officially hired Archambault to be the farmer This summer C19 offered a CSA for the farm and had four res-taurants and six individuals participate ldquoWe just wanted to start very small because the first year therersquos a lot of difficultiesrdquo says Rossi The season has so far been suc-cessful and produce from Grateful Acres can be found on the restaurant menu as well as at the Rittenhouse Farmers Market each Saturday
The decision to start a farm springs from Rossirsquos desire to provide the best quality food locally ldquoWe are what we eatrdquo he says explaining that he wants to both support the local economy and make sure people are eating nutrient-rich produce His dedication to this mission has been rec-ognized locally In November 2011 the restaurant received a ldquoSnail of Approvalrdquo from Slow Food Philadelphiamdasha distinction given to eateries that contribute to the quality authenticity and sustainability of the food supply in the area Rossi is already considering expansion He wants to lease a few more acres next season and is talking with an-other restaurant about potentially buying an organic farm in New Jersey Restaurateurs owning farms is an emerging trend but for Rossi his works stems from familial tradi-tion ldquoThe idea comes from my motherrdquo he says ldquoitrsquos how we grew uprdquo
Supper is located at 926 South St 215-592-8180 supperphillycom
C19 is located at 267 S 19th St 215-545-0441 c19pwhillycom
JG Domestic is located at 2929 Arch St 215-222-2363 jgdomesticcom
For a full list of Garcesrsquo restaurants visit garcesgroupcom
BLUe eLephANt FARM
gRAteFUL AcRes
Top left Mitch Prensky owner and chef at Supper with a recent harvest from Blue Elephant Farm
Bottom right Andrea Rossi owner and chef at C19 sells produce from Grateful Acres with farmer Alex Archambault at the Saturday Rittenhouse farmers market
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
Donrsquot throw it all away
$15 month for residential customers
Business owners call 2155202406 for a
customized quote
BENNETT COMPOST wwwbennettcompostcom | 2155202406
PHILADELPHIAUNIVERSITY
MASTER OFSCIENCE IN
SUSTAINABLEDESIGN
ONLINE GRADUATE CERTIFICATE IN
SUSTAINABLEPRACTICES
A COLLABORATIVEMULTIDISCIPLINARY
LEARNING EXPERIENCE
ldquoThe principle of sustainability is reshaping the way we think
about the world encouraging us to improve the way we
design build and live in the 21st centuryrdquo
mdash Rob FlemingProgram Director
Become proficient in Green Building Materials
Energy Efficiency Construction Systems and
Sustainable Design
VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
REMODEL ING
ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
Eco-FriendlyCleaning Company
We clean with eco friendly products that we make by hand
using only natural non-toxic ingredients (plant and mineral derivatives) and essential oils
Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
PLUS
Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
OMS Private Label bull Green Sleep
WJ Southard bull Suite Sleep
Royal-Pedic bull Shepherdrsquos Dream
1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
Environmentally-Friendly Wood Floors Naturally
Buy from a local Philly homeowner and SAVE
(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
TM
winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
N OV E M b E r 2 0 12 g r i d p h i l lyco m 2 3
The average person throws away 1600 pounds of garbage each year The average Bennett Compost customer throws away less than half that Our weekly pick-up of food scraps and other compostable material helps you reduce your impact Simply place our bucket outside your home or apartment and wersquoll take care of the rest
Donrsquot throw it all away
$15 month for residential customers
Business owners call 2155202406 for a
customized quote
BENNETT COMPOST wwwbennettcompostcom | 2155202406
PHILADELPHIAUNIVERSITY
MASTER OFSCIENCE IN
SUSTAINABLEDESIGN
ONLINE GRADUATE CERTIFICATE IN
SUSTAINABLEPRACTICES
A COLLABORATIVEMULTIDISCIPLINARY
LEARNING EXPERIENCE
ldquoThe principle of sustainability is reshaping the way we think
about the world encouraging us to improve the way we
design build and live in the 21st centuryrdquo
mdash Rob FlemingProgram Director
Become proficient in Green Building Materials
Energy Efficiency Construction Systems and
Sustainable Design
VISITwwwPhilaUedugreengrid
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
REMODEL ING
ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
Eco-FriendlyCleaning Company
We clean with eco friendly products that we make by hand
using only natural non-toxic ingredients (plant and mineral derivatives) and essential oils
Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
PLUS
Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
OMS Private Label bull Green Sleep
WJ Southard bull Suite Sleep
Royal-Pedic bull Shepherdrsquos Dream
1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
Environmentally-Friendly Wood Floors Naturally
Buy from a local Philly homeowner and SAVE
(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
TM
winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
What amazed me most about the honey locust trees at Awbury Arbo-retum were the thorns I had imag-
ined something like rose thornsmdashsharp but proportionalmdashnot four-inch-long spikes jutting out from branches and erupting from trunks in grotesque savage clusters Surely this was over-kill The trees could fend off deer with much less
Honey locust trees can be found throughout the city but these are tame trees They have an elegant spreading canopy with small leaves that screen the sun rather than block it completely What they donrsquot have is thorns The smooth ver-sions are ldquoa genetic sport [mutation] that showed up and people liked themrdquo explains Dennis Lu-cey Awbury Arboretumrsquos landscape manager
The honey locust remains prepared to fend off long- extinct creatures by bernard brown
by bernard brownurban naturalist
foot-long seed pods as wellmdashthink string beans for giant ground sloths who would subsequently disperse their seeds Twelve thousand years ago might sound like a long time for a human but itrsquos only 60 generations or so for the trees
Honey locusts arenrsquot the only trees around us likely shaped by extinct giants Next time yoursquore passing the Bala Golf Club on Belmont Avenue look at the Osage orange trees along the fence Thorny with round green softball-sized fruit the trees donrsquot appeal to our extant native crit-ters implying extinct animals once dispersed the seeds
Of course long-lived trees tell other stories wersquove forgotten Lucey referenced some old locust trees at Awbury planted in what appears to be an arbitrary line Back in the late 1800s the line was planted to screen a small slum McNabb Town from view McNabb Town was razed more than a hundred years ago but the trees remain
bernard brown is an amateur field herper bureaucrat and founder of the PBampJ Campaign (pbjcampaignorg) a movement focused on the benefits of eating lower on the food chain
Pointing to the Past
We choose nice gentle trees for our landscaping nothing with spikes that could go clean through your hand
We like locust trees for other reasons They are tough plants that can withstand air pollu-tion road salt and compacted soilmdashall things that make urban environments a nasty place for a tree Moreover those small leaves (technically leaflets since the stem with the row of leaflets on either side is considered a ldquocompound leafrdquo) are easy to clean up in the fall
But I miss the thorns and not just for their gory potential The thorns remind us that we inhabit a world shaped by extinct creatures Irsquom not talking about dinosaurs rather extinct mam-mals that shared the Delaware Valley with its first humans at the end of the last Ice Age
It might be easy to forget that these marvel-ously giant and exotic beasts (including saber-toothed cats and ground sloths the size of el-ephants not to mention actual mammoths and mastodons) lived where we do today but the trees remember
Or at least their genes do Trees that evolved over millions of years along
with giant herbivorous mammals still bear the traits shaped by them even if theyrsquore no longer useful This is likely how honey locust trees ended up with thorns big enough to intimidate a mam-moth and is probably why they have
read more about honey locusts Osage oranges and other plants likely
shaped by extinct animals in the Ghosts of Evolu-tion by Connie Barlow (Basic Books 2002 $19)
24 g r i d p h i l lyco m N OV E M B E R 2 0 12 p h OtO By f l i c k R us E R OV E R _ t h E _ Ra i N E B Ow
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
REMODEL ING
ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
Eco-FriendlyCleaning Company
We clean with eco friendly products that we make by hand
using only natural non-toxic ingredients (plant and mineral derivatives) and essential oils
Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
PLUS
Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
OMS Private Label bull Green Sleep
WJ Southard bull Suite Sleep
Royal-Pedic bull Shepherdrsquos Dream
1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
Environmentally-Friendly Wood Floors Naturally
Buy from a local Philly homeowner and SAVE
(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
TM
winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
THU 10-7 | Fri 10-6 | SaT 10-6 | SUn 10-6 | Mon 10-6
CALL 2155100647 OR EMAILINFOTHESTOCKGROUPNET
WWWTHESTOCKGROUPNET
SUSTA INABLE BU ILD ING amp
REMODEL ING
ENVIRONMENTALLY FRIENDLYBEFORE IT WAS TRENDY
Eco-FriendlyCleaning Company
We clean with eco friendly products that we make by hand
using only natural non-toxic ingredients (plant and mineral derivatives) and essential oils
Products are provided FREE of charge to clients who retain our cleaning services Also we
sell our exclusive ecological products direct to you
Your Link to Greener Livingwwwmyholistichomecom
215 bull 421 bull 4050
PLUS
Dirty laundryClean conscienceJoin Philadelphiarsquos fi rst sustainable ultra-convenient bike-driven laundry service
Sign up at WashCycleLaundrycom
We pick up dirty laundry on bikesThen we wash it using green local Sun and Earth detergents and high-e ciency machines that sip water and save energy Yoursquoll get your clothes back folded in 24 hours
Visit WashCycleLaundrycom to schedule your fi rst pick-up at and fi nd out why more and more of your neighbors trust Wash Cycle Laundry to do their laundry every week
Weavers Way Co-oprsquos Mt Airy store has a fresh new look the largest bulk department in the city and a brand-new Wellness and Pet Care store just ldquoAcross the Wayrdquo Stop by and rediscover Weavers Way
The Incredible BULK
Community-owned food markets open to the public
wwwweaverswaycoopChestnut Hill
8424 Germantown AveMt Airy
559 Carpenter LaneAcross the Way610 Carpenter Lane
N OV E M B E R 2 0 12 g r i d p h i l lyco m 2 5
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
OMS Private Label bull Green Sleep
WJ Southard bull Suite Sleep
Royal-Pedic bull Shepherdrsquos Dream
1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
Environmentally-Friendly Wood Floors Naturally
Buy from a local Philly homeowner and SAVE
(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
TM
winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
Oct13
ldquoCountdown to (En)DangerrdquoAn exhibit featuring artistsrsquo own inter-pretations of endangered species and
the continued risks of extinction Proceeds ben-efit the World Wildlife Fund Open until Nov 7
rarr Sat Oct 13 6-9 pm free B2 Cafeacute 1500 E Passyunk Ave For more information visit facebookcomevents482540518437645
Oct16
Fall Author Series Spillover Animal Infections and the Next Human Pandemic
Hear from author David Quammen on the sci-ence and history of major diseases that originate in wild animals and pass to humans and what might be the next pandemic
rarr Tues Oct 16 630-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Is Sustainable Agriculture Bad for the PlanetSustainable food writers and experts
examine questions like Does eating grass-fed livestock raise your emissions And is it worth paying extra for organic products
rarr Thurs Oct 18 6-830 pm free to members$5 nonmembers The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more informa-tion and to register visit ansporgvisitevents
Oct18
Slow Food Seminar Chocolate Growers Seminar amp TastingKallari Cacao Growers Cooperative
from Ecuador will talk about their cacao farms and have a tasting of their chocolate (Fair Trade and Direct Trade)
rarr Thurs Oct 18 7-9 pm $20 Restaurant School at Walnut Hill College 4100 Walnut St For tickets visit slowfoodphillyorg
Oct19
Wall Garden WorkshopTake your gardening indoors with woolly pockets This workshop will
teach where to hang a woolly pocket what to plant and how to water
rarr Fri Oct 19 630-830 pm $40 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct20
Rose Hips and What You Make of Them Learn how to use rose hips from the
garden to make jam candy and syrup Students will take home what they make
rarr Sat Oct 20 9 am-12 pm $50 members$75 nonmembers Wyck 6026 Germantown Ave To register visit wyckorgprograms or call 215-848-1690
Oct20
Terrariums WorkshopCreate a mini-oasis at this terrarium workshop Registration includes a small
glass globe vessel soil charcoal and stones Plants will be available for purchase
rarr Sat Oct 20 12-2 pm $30 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
Oct20
PASArsquos 100 Grass-fed Beef Cook OffJoin PASA as they announce the win-
ners of the Cook Off which features local chefs and farmers Philly CowShare and cookbook authorchef Aliza Green will be there and Wye-brook (open 11 am-6 pm) will have live music and food available for purchase
rarr Sat Oct 20 2-4 pm free Wyebrook Farm 150 Wyebrook Rd Honey Brook For more information visit pasafarmingorgevents
Oct20
Fall Foliage WalkEnjoy a morning walk to explore the changing hues of autumn and learn the
surprising answer to why leaves change colors
rarr Sat Oct 20 1030-1130 am free Schuylkill Cen-ter for Environmental Education 8480 Hagyrsquos Mill Rd For more information visit schuylkillcenterorg
Oct18
Fall Window Box WorkshopLearn to create a fall window box thatrsquoll last through Thanksgiving Also get tips
for the best plantings watering practices and soil mixes for the fall season
rarr Thurs Oct 18 6-830 pm $20 Greensgrow Farms 2501 E Cumberland St For more information and to register visit greensgroworgevents
2 6 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
OMS Private Label bull Green Sleep
WJ Southard bull Suite Sleep
Royal-Pedic bull Shepherdrsquos Dream
1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
Environmentally-Friendly Wood Floors Naturally
Buy from a local Philly homeowner and SAVE
(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
TM
winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 27
2917 Harper Street | Brewerytown Philadelphia
SMALL BUSINESSES LITIGATIONCONTRACTS WILLS
Providing lower prices through our PAPERLESS and SHARED OFFICES
(215) 327-2900 | econsciouslawyersgmailcom
Environmentally-Conscious
Attorneys at Law
Bicycle RepairKater Street Bicycle
609 S 16th Street 2155451711The Corner Of 16th amp Kater
FRESH LOCAL FOOD
SEASONAL CUSTOM MENUS
SUSTAINABLE EVENTS
215-435-0331 bull infobirchtreecateringcom
FROM OUR FARM TO YOUR HOME
7176777186 R wwwthreespringsfruitfarmcom
e fi nest sustainably raised fruits
and specialty vegetables available at
Headhouse Farmers Market (Sundays
10-2) and at like-minded stores and
restaurants throughout the city
Lloyd Hall 1 Boathouse Row | Philadelphia | cosmicfoodscom 7 days a week 8am to dusk | 2159780900 | cell 6103245256
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
OMS Private Label bull Green Sleep
WJ Southard bull Suite Sleep
Royal-Pedic bull Shepherdrsquos Dream
1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
Environmentally-Friendly Wood Floors Naturally
Buy from a local Philly homeowner and SAVE
(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
TM
winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
Oct20
Harvest On HenryHenry Got Crops CSA hosts a fund-raiser event featuring live music local
food hayrides childrenrsquos activities face paint-ing pumpkin painting and a pie bake-off
rarr Sat Oct 20 (rain date Sun Oct 21) 1-4 pm 7100 Henry Ave For more information visit facebookcomhenrygotcrops or e-mail Nancy Dearden at nancydeardenverizonnet
Oct20
Backyard ChickensEver thought of keeping chickens Learn everything from choosing the
right chicks for a flock to keeping them happy and healthy
rarr Sat Oct 20 1-2 pm $10 Primex Garden Center 435 W Glenside Ave Glenside Register in the store or by calling 215-887-7500
Oct20
Bringing It All Home Cultivating Sustainable Communities Frederick Kirschenmann PhD a sus-
tainability speaker writer farmer-philosopher and president of Stone Barns Center for Food and Agriculture will speak about developing resilient sustainable communities
rarr Sat Oct 20 1-3 pm $15$8 students Arsht Hall (University of Delaware - Wilmington Campus) 2600 Pennsylvania Ave Wilmington DE Register at historicpennfarmorg or by calling 302-655-7275
Oct21
Up Close and Personal Learn the basics of home-scaled sus-tainable and regenerative practices
including backyard chickens composting fer-mentation and more This workshop will focus on extending the growing season
rarr Sun Oct 21 1-5 pm $49 before Oct 15$10 late fee after Oct 14 Flourtown (specific location TBA) For more information and to register visit thehomegrowninstituteorg
Oct21
Town Square Program Plenty for the Planet Sustainable Food and a Well-Fed World
Join acclaimed writer and sustainability advocate Anna Lappeacute and local experts as they discuss the role of sustainable food systems in addressing hunger The evening includes a local food tasting
rarr Sun Oct 21 530-830 pm Program free Reception $10 members$12 nonmembers Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
Oct26
Terrarium ClassHave a crafty start to your weekend with this terrarium-building class
rarr Fri Oct 26 630-830 pm $50 City Planter 814 N 4th St For more information and to register visit cityplantercom
Oct27
Fermenting Sauerkraut amp Mead with David SillerDavid Siller of Cobblestone Krautery
will teach about the power of fermentation and how to make mead pickles sauerkraut and much more
rarr Sat Oct 27 12-2 pm $35 Greensgrow Community Kitchen at St Michaelrsquos Church 2139 E Cumberland St For more information and to register visit greensgroworgevents
Oct2728
Philly Bike Expo Bilenky Cycle Works hosts the third-annual Philly Bike Expomdashtwo days filled with rides seminars demonstra-tions parties a swap meet and a bicycle
fashion show
rarr Sat Oct 27-Sun Oct 28 $8-25 depending on ticket type 23rd Street Armory 22 S 23rd St For more information and tickets visit phillybikeexpocom
nOv7
Saving Americarsquos Exceptional GardensBill Noble director of preservation at
The Garden Conservancy will discuss his work overseeing rehabilitation activities at more than 100 gardens throughout the country
rarr Wed Nov 7 2-5 pm $18 members$20 nonmembers Morris Arboretum 100 E Northwestern Ave For more information visit morrisarboretumorg
nOv8
Food Politics Is the Current Food System Sustainable with Marion Nestle
Noted nutritionist and author Marion Nestle will discuss food politics and the sustainability of the current food system
rarr Thurs Nov 8 6-830 pm $15 nonmember $10 member$50 vIP reception The Academy of Natural Sciences 1900 Benjamin Franklin Pkwy For more information and to register visit ansporgvisitevents
nOv10
Art in the GardenMark Smith an artist and garden de-signer will discuss ways to expand
thinking about art in a garden setting in eco-nomical temporary and more permanent ways
rarr Sat Nov 10 9-11 am $10 Fairmount Park Horticultural Center N Horticultural and Montgomery Drs For more information visit extensionpsueduphiladelphiaprogramsmaster-gardener
nOv10
Worm Composting Urban Composting Made EasyStart worm composting after this work-
shop on decomposition worm anatomy and biol-ogy and how to care for a worm bin Participants will take home a bin with worms
rarr Sat Nov 10 10 am-12 pm Members $20per person $30couple Nonmembers $30person $40couple Schuylkill Center for Environmental Education 8480 Hagyrsquos Mill Rd For information visit schuylkillcenterorg
nOv7
Creating the East Coast GreenwayAndy Hamilton Mid-Atlantic Trail Co-ordinator for the East Coast Greenway
Alliance will outline how this trail system en-hances local communities and the region at large
rarr Wed Nov 7 6-9 pm free valley Green Inn valley Green Road at Wissahickon For more information and to register visit foworg
2 8 g r i d p h i l lyco m N Ov E M B E R 2 0 12
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
Furniture
Lighting
Home Accessories
41 South 3rd Street | Philadelphia | 267-455-0374 | wwwmillesimeus
Furniture
Lighting
Home Accessories
OMS Private Label bull Green Sleep
WJ Southard bull Suite Sleep
Royal-Pedic bull Shepherdrsquos Dream
1075 Main St Hellertown PAShowroom Equidistant from Philly amp NYC
Toll Free 18662469866
Theorganicmattressstorecom
Franchise Opportunities AvailableOffer by Prospectus Only
The Beauty of Going GreenThe Beauty of Going Green
Pavers bull Fire Pits bull Veneer bull amp More Pavers bull Fire Pits bull Veneer bull amp More
wwwforeverstonebizRecycled Solid GraniteRecycled Solid Granite
Environmentally-Friendly Wood Floors Naturally
Buy from a local Philly homeowner and SAVE
(800) 363-6881
Materials installation repairs
the pre-Finished Hardwood specialist since 1985
Are you eating local this winter
Itrsquos easy withWINTER HARVEST
TM
winterharvestphillyorg500 products on-line orderingweekly delivery to 20 locations
Bryn Gweled HomesteadsCooperative Living Since 1940
wwwbryngweledorg215-355-8849 mdash Ask for Gary
Inclusive multi-generational community in wooded lower Bucks County Homes available Gardens and livestock possible Easy commute to Center City
Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
rarr reACh our pAssionAte reAdership
Want to advertise
215 854 6337 office wwwglennromanocom215 742 0592 direct dial glennglennromanocom215 742-0591 fax
GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
N Ov E M B E R 2 0 12 g r i d p h i l lyco m 29
1001-13 North 2nd Street Philadelphia PA 19123
267-455-0374 infomillesimeus wwwmillesimeus
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the pre-Finished Hardwood specialist since 1985
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Contact Alex Mulcahy 2156259850 x102 or email alexgridphillycom
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GLENN C ROMANOAttorney at Law
Two Penn Center middot Suite 200 middot Philadelphia PA 19102
COMMERCIAL LITIGATIONCONTRACTS middot BUSINESS AND CORPORATE LAW
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
3 0 g r i d p h i l lyco m N Ov E M B E R 2 0 12 I l lUST R AT I O N By A N Dy H O O D
That Wednesday morning customers wait outside for the Market to open making shop-ping strategies while sipping coffee provided by Market management While itrsquos a busy day for us at the General Store therersquos a lot more pressure on the big three the butcher baker and greengrocer Inside the market the green-grocers hurriedly stack towering mounds of collard greens the butchers ice down freshly-killed turkeys and the Pennsylvania Dutch bakers try to find room to display all their pies
At 8 am the doors open and the frenzy be-gins Couples split up to conquer the shopping list with a promised rendezvous for blueberry pancakes or croissants The line at Terminirsquos Bakery slows to a crawl and good-natured pa-trons start folding bakery boxes to help speed the process Customers move like hordes of lo-custs through the produce as workers hustle to
restock and replenish the ravaged displays The ticket machine at Godshallrsquos Poultry completes the first circuit of 001 to 100 and back again
In the midst of this harried buying and sell-ing there is a sense of collegiality Customers share and debate cooking tips and shopping secrets And despite the pressure to finish helping one customer to get to those waiting merchants make time to quickly trade family news with customers Today is part business and part family reunion
At Godshallrsquos therersquos a pause to advise a ner-vous first-time Thanksgiving hostess on cook-ing the perfect turkey ldquoCook it at 350 degrees 14 to 15 minutes a poundrdquo explains the butcher ldquoIf itrsquos stuffed you want an internal tempera-ture of 165 degrees Yoursquoll want to use a meat thermometer You can buy one down the aisle at the kitchen store Yoursquore welcome Good luckmdash
calling number 88rdquo The next day if all goes ac-cording to plan a beaming young woman will take a bow for serving a Thanksgiving master-piece and a lifelong customer will be born Itrsquos in these moments that the keys to the Reading Terminal Marketrsquos longevity can be found This exchange of money for merchandise is more than a business transactionmdashtherersquos something more personal happening
Many of todayrsquos customers first discovered the Market as children brought here by parents or grandparents They learned to endure the search for the freshest meat or ripest tomatoes in exchange for the promise of Bassetts Ice Cream On Thanksgiving they return forgo-ing the big box supermarkets for a place where food is not so much a commodity but some-onersquos life work This is reflected in the stand names Guintarsquos Meats Beilerrsquos Bakery Bas-setts Ice Cream These names werenrsquot picked because their owners lacked originality but rather as a sign of the shopkeepersrsquo pride in the foods they grow raise prepare and sell
For many Philadelphians the trip to Read-ing Terminal has become an essential part of the Thanksgiving holidaymdasha reminder that preparing and sharing food with loved ones is a sacred experience Hopefully this year will initiate a few young family members into that traditionmdashone thatrsquos existed since the Market opened in 1893 and if theyrsquore lucky includes a dish of Bassetts ice cream
michael holahan founded the Pennsylvania General Store with his wife Julie Holahan in 1987 The store sells locally made foods and crafts Visit them at the Reading Terminal Market or online at pageneralstorecom
Feeding on Tradition
Thanksgiving Eve at the Reading Terminal Market by michael holahan
As a shopkeeper in the Reading Terminal Market any busy day is a good day But after 25 years at the Pennsylvania General Store my favorite is the day before Thanksgiving The energy inside this more-
than-a-century-old public market is unlike any other time of year Thanksgiv-ing is about bringing together the people we love to share a meal and to give thanks as a merchant itrsquos a privilege to be even a small part of this occasion
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
OTTOrsquoS MINI305 W Lincoln Highway Exton PA 19341(855) 646-4194 OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
The bigger four-door all-wheel drive MINI Countryman
Ottorsquos MINI305 W Lincoln Hwy Exton PA 19341(855)646-4194
OTTOSMINICOM
All-wheel drive available on the MINI Cooper S Countryman ALL4 copy 2012 MINI a division of BMW of North America LLC The MINI name model names and logo are registered trademarks
Plus-size model
Grid_Oct2012indd 1 10212 1004 AM
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-
3 2 g r i d p h i l lyco m N Ov E M B E R 2 0 12
What matters most Environmental sustainability matters
Give purpose to your passion at Penn
If yoursquore passionate about environmental management yoursquoll find a home in the University of Pennsylvaniarsquos Master of Environmental Studies program
As an MES student yoursquoll put what yoursquove learned in the classroom to work where itrsquos needed most Coursework in Industrial Ecology Quantifying Sustainable Business Practices GIS and Water Sustainability prepares you for emerging careers in corporate non-profit academic and government sectors
wwwfacebookcomUPennEES
PENN_EES wwwupennedumesor search penn mes
Master of Environmental Studies
lecture series
November 15
Sea Level Rise Along the Atlantic Coast of
the US
Dr Benjamin Horton
for more info visitwwwupennedumes
- 1 cover
- 2 departs_webedit
- 3 features
- 4 angles
- 5 events
-