Fall 2015 Issue

Last Updated September 01, 2015
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Fall 2015 Issue Edible Philly


One of the best parts of editing this magazine is having the pleasure of being its first reader. And often, as the stories come in, I do the same thing I hope you do after you read each issue: I get out there to sample as many of the featured foods, drinks and activities as I can.

For example, immediately upon reading Amanda Feifer’s moving essay on the subject of fermentation, “Legacy Lost (And Found)” on page 14, I signed up for one of her workshops.

A week later, I had a veritable salad bar bubbling in brine: cabbage, for sauerkraut; carrot sticks seasoned with garlic and fennel; green beans with hot chile flakes; and that Southern classic, watermelon rinds. It was the perfect way to preserve the bounty of my CSA and extend the enjoyment of local foods into the cold-weather months.

Similarly, as I compiled a resource guide to accompany “The Pig Next Door” on page 16, I bought a quarter pig from Philly CowShare. I think after you read this story, you will be just as moved and motivated to seek out the most ethically raised (and delicious) pork you can lay your hands on.

After reading Peggy Paul Casella’s “Fishtown in a Day” on page 36, I found any excuse to get over to her neighborhood. While there, I stopped at the meat counter at Kensington Quarters to check out the handiwork of their head butcher, Heather Marold Thomason, whose classes Sarah Grey writes about on page 22. I also found my new coffee obsession on Frankford Avenue: La Colombe’s draft iced latte.

It’s my sincere hope that, after you enjoy reading this issue (and every issue), you explore our local food scene informed by what you’ve read here. And I hope the thrill of food discovery inspires you to hunt for new flavors in your own backyard and beyond.

I’ll keep sharing what I find with you here in these pages; when you happen upon some new dish, chef, artisan, place or product that you love, please return the favor by dropping me a line at the email address below.

-Joy Manning, Editor

Fall Checklist

Delicata Squash
If you are ready to embrace the blustery fall, we’ve got you covered with the best warming treats (think cinnamon, chiles, and bourbon) you should not even try to resist this season.

Legacy Lost (And Found)

Ferment Your Vegetables
How one cookbook author honors her grandmothers with the recipes they never taught utilizing fermentation.

Road Trip: Fishtown in a Day

Austin Dryden
A weekend is best to sample all the flavors Fishtown has to offer, but ambitious eaters can conquer it in a day. Here’s my go-to itinerary for navigating the streets and eats of this lively hood.

The Pig Next Door

Pig Tales: An Omnivore's Quest For Sustainable Meat
The persuasive case for humanely raised pork.

The Call of the Dirt

Jack Goldenburg
The ramshackle garage on the campus of Rosemont College probably isn't the first place that comes to mind when you think about locally grown produce, but maybe it should be.

Woman’s Work

At Kensington Quarters, Heather Marold Thomason busts up the butchery boy’s club.

Local Fresh VS. Corporate Fresh

Groceries in a truck
Mom-and-pop stores and chain grocers vie for your green.

South America Flavors in Philly, A Feast Fit for a Pope

Around Philadelphia, the flavors of South America emerge from the unlikeliest corners.

Cookshelf: Kelly Vass

Kelly Vass
As a graduate student in English, Kelly Vass was preparing for her future as a social media guru with Buffer.com, a tool for businesses and individual to organize their social media world. That...

Simple Recipes for Fennel

Simple Recipes for Fennel
Here's a list of simple ways to prepare fennel.

Bull’s-Eye Beet Kvass

Bull's-Eye Beet Kvass
This easy-to-make recipe for beet kvass is a great initiation into fermenting your own vegetables. 

Heather Marold Thomason’s Perfect Grilled Pork Chops with Peach Chutney Glaze

Heather Marold Thomason’s Perfect Grilled Pork Chops with Peach Chutney Glaze
The peach chutney glaze gives this grilled pork chop recipe the perfect amount of sweetness to satisfy mouths and keep people wanting more. 

Blackberry Breakfast Bars

Blackberry Breakfast Bars
This recipe for blackberry breakfast bars is the perfect alternative to a traditional breakfast, so fresh and so sweet. 

Pizza, Past and Present

Vincent Tacconelli
For five generations, the Tacconelli family has been baking pizzas in the tradition of their patriarch, Giovanni, who came to Philadelphia from Italy in 1918 and opened up shop on East Somerset Street...

Get On the Beer Bus

Philly Brew Tours
Thanks to Philly Brew Tours, craft beer fans can sign up for a behind-the-scenes tour of some of the best small breweries and distilleries in the region, including Yards Brewing Company, Dock Street...

Spice Up Your Fall Cooking

Indian As Apple Pie Spices
Anupy Singla, author of the cookbook "Indian for Everyone" and owner of the spice company Indian as Apple Pie aims to bring high-quality, authentic spices to consumers.

The Dairy Queen

The Dairy Good Cookbook
"The Dairy Good Cookbook" celebrates dairy farmers across the U.S. by spotlighting their stories and homey recipes that have fed their farm families for generations.

Local-Pork Buying Guide

Local Pork
Pennsylvania Pigs Are you ready to move on from factory-farmed pork? it’s easier than you might think, especially here in the Philadelphia...

What’s happening near you

June 23 | 5:30 PM - 8:30 PM

Plowshare Farm Dinner with a.kitchen

Plowshare Farms
June 30 | 11:00 AM - 5:00 PM

The Philly Ice Cream Scoop

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