Spring 2017 Issue

Last Updated March 15, 2017
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spring 2017 cover



Typically around this time of year, the calendar tells us spring is coming, but it usually doesn’t feel like it when we step outside. Not so in 2017, when mid-February brought us days warm enough to shuck our coats. I saw a line at old-school ice cream parlor Franklin Fountain grow to a June-like length down Market Street, and noticed people sipping their first cold brews of the year all over East Passyunk.

I have mixed feelings about the early spring. Of course I like ice cream and cold brew and the feeling of warm sun and fresh air on my skin, but the fruits of climate change are ultimately more terrifying than fun.

Our shared responsibility for protecting the earth weighed heavily on my mind as this issue came together. According to EPA data, a fourth of global greenhouse gas emissions are the result of agriculture. That’s why so many of us make an effort to buy our meat, dairy, and produce from local farmers trying to do it another way, a better way. At Edible Philly, we bring you their stories and hope to inspire you to make choices about the food you buy with conservation on your mind.

As in every issue, you’ll find resources here to tread more lightly on our planet, at least when it comes to how what you eat impacts the environment. Starting on page 16, you’ll see our annual Local Heroes Awards feature, honoring six outstanding people, businesses, and organizations that are all doing their part to make our local food scene as sustainable as it is delicious.

This year, we partnered with the Philly Farm and Food Fest on the Local Heroes program, and I’m excited to tell you some of our 2017 winners will be with us at this year’s Fest on April 8th at the Pennsylvania Convention Center in Philadelphia. I’ve attended this sprawling event for the past 6 years, and I can tell you it is as informative and inspiring as it is fun. There is no better way to learn about where your food comes from and why it matters than having a conversation with the people who make, raise, or grow it. I’ve had hundreds of those talks with farmers and artisans at the Fest, and I know I will discover new favorite food items—not to mention story ideas—this year.

I hope to see you there!

Joy Manning, Editor

Spring Shopping Checklist 2017

Various items produced in Philadelphia
Our lineup takes you from the bakery to the farmers’ market to the bar for this season’s highlights for your spring checklist.

Flying Fish Crafthouse Comes to Brewerytown

The Flying Fish Crafthouse
Flying Fish Brewing, the largest craft brewery in New Jersey, recently opened a spacious restaurant-bar, Flying Fish Crafthouse, in collaboration with Philly chef Brian Duffy.

Dishes of the (African) Diaspora on Display at Folklore Project Gallery

Various cookery and appliances sit on display
Dishes of the Diaspora, on display at the Folklore Project gallery through April, celebrates the cultural foodways of ten cooks with heritage across the African diaspora, including Puerto Rico,...

Morning, Noon, and Night at All-Day Café Rep Ipsa

Rep Ipsa storefront window
Wander down Walnut toward the Schuylkill and you’ll be drawn in by the glow of Res Ipsa, the all-day café which opened late last year.

Caterers Who Care

Food catering by Local 215
You’ve got a CSA membership and a sustainable meat source. When you dine out, you seek out the chefs and restaurants who work with local farms. But when it comes planning the menu for special events...

Spring Onions: Four Ways

Spring Onions
Here are four different ways to prepare spring onions!

One Woman's Reasons for Using, Not Storing, Heirloom Dishes

Sasha Grey with her heirloom dishes
One woman explains why she chooses to use "the good china," rather than let it collect with dust, with reasons from honoring her grandmother to liking the way the saucer clinks against the cup.

Road Trip: The Main Line in a Day

A man reads the newspaper with his coffee
Heading west from Philadelphia on Lancaster Avenue, you’ll drive by an eclectic mix of large stone buildings, luxury car dealerships and global restaurants. Known as the Main Line, the area...

Restaurant Guide to The Main Line and Beyond

Black Powder Tavern
Whether you live in the area or are visiting for the day, here are a few of our favorite restaurants in Delaware, Montgomery and Chester counties

Cookshelf: Ann Karlen

Anna Karlen
For the past 17 years, Ann Karlen has been a leader in the local-food movement here in Philadelphia through her work with Fair Food, the nonprofit she founded with the goal of getting more local food...

Cracking The Code: A Guide to Buying Eggs

Whether you’re buying at the grocery store or your local health-food store or farmers’ market, how do you know what’s really in that egg carton, even when you ask?

A Tour of Food Art in the Philadelphia Museum of Art

James Peale. Still Life with Vegetables.
But among the heroic history paintings of old and the abstract experiments of our own age, the Philadelphia Museum of Art houses a rich assortment of artworks that pay homage to the act of eating. To...

Vegetable Pot Pie

Vegetarian Pot Pie
A recipe for a vegetable pot pie from The New Vegetarian Cooking For Everyone.

Crossroads Bake Shop's Beloved Recipes Get Reprinted

crossroads bake shop
At Crossroads Bake Shop, the beloved breads and pastries' recipes get their share of frequent use thanks to the community who treasures them.

Philly Farm & Food Fest 2017

philly farm and food fest
This year’s Philly Farm and Food Fest, hosted by Fair Food and Kitchen Table Consultants, is the perfect opportunity to learn straight from the sources; more than a hundred growers, artisans and...

Edible Philly's 2017 Local Heroes Winners

Every year, Edible Communities magazines around the country ask you, our readers, to name Local Heroes in six categories. For 2017’s awards...

Global City: Hawai’ian Poke Gains Popularity on the Mainland

Poi Dog’s tofu poke bowl
Hawai’i’s popular salad is making waves on the mainland—but respect for island culture sometimes lags behind.
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