August 18, 2015
JESS EDELSTEIN, 26, of Society Hill, and Sarah Ribner, 26, of Manhattan, are co-founders - and president and CEO, and vice president and CFO, respectively - of PiperWai, a natural charcoal deodorant. They launched the brand in March 2014. The two have been besties since they sold lemonade the summer after fourth grade at a park in West Mount Airy. I spoke to Edelstein. Q: How'd you come up with the idea? A: I wanted to stop using anti-perspirant, but couldn't find a natural deodorant that lasted all day and didn't irritate my skin.
August 29, 2014 |
When May Wang got her first glimpse of the effluent flowing from the Camden sewage treatment plant into the Delaware River, she was not impressed. "It was not a pleasant experience, necessarily," she recalled. "But it was educational. " A subsequent research project by the 16-year-old student from Holland, Bucks County, won her a President's Environmental Youth Award, announced Wednesday. The award is given annually to one student in each of the U.S. Environmental Protection Agency's 10 regions.
July 4, 2014 |
Soccer fans aren't the only ones with a good reason to focus their attention way south of the border on this Fourth of July: The foods of Brazil sizzle with flavor and spice, and mirror the fascinating melting pot that is the largest country in South America. This populous, geographically diverse country offers ingredients from coastal cities, tropical rain forests, wetlands, and grasslands. From plantation staples of sugar cane and coffee to native ingredients such as cashew fruits, pineapple, and ginger, the Brazilian pantry offers a wealth of rustic tastes and sophisticated pairings.
July 5, 2013
TIRED OF taking the heat for your bad barbecuing? Maybe it's time to stop squirting the charcoal with stinky lighter fluid, dude. And who likes their food charred on the outside and raw inside? (Well, me, if it's sushi-grade tuna.) If you haven't shopped for one lately, you'd be shocked at how civilized and reliable barbecues have become. Even old-school charcoal cookers are getting teched up. And some gas-fired grills are almost as sophisticated as professional indoor ranges.
July 5, 2013 |
Southern-style barbecue has long been a passion of mine. On vacation, I've been known to detour for miles for a taste of smoked brisket or pulled pork. But for 15 years, I was forced to live in a state of DIY barbecue denial. There were "no grilling" clauses written into all my Center City leases. The break came when we moved to the suburbs last year. Though the move was too late in the year to start barbecuing right away, I spent the autumn and winter researching how to make authentic barbecue and purchasing the tools I'd need when the weather turned warm.
July 3, 2013 |
Celebrating the Fourth of July comes with more dangers than just exploding fireworks. Today, in preparation for countless backyard barbecues, celebrations and the inevitable home-made fireworks display, Fire Commissioner Lloyd Ayers and representatives from the Philadelphia Fire Fighters and Paramedics Union held a press conference offering on summer safety tips. Here's their advice: Grilling When taking the grill out of winter storage, check for rust in the pan and signs of vermin or other pests.
March 23, 2013 |
I don't know what I'd do without Joe Ponessa, the Rutgers professor emeritus who, time after time, for as long as I have been writing this column, has stepped in to bail me out of my ignorance. This time, it's about cat urine, an issue that a reader asked about a few weeks back. Cat urine is an especially difficult contaminant to deal with, especially if it's a long-term problem, he says. While Ponessa is not sure anything would fully eliminate odors from long-term staining, there are a couple of easy things he suggests trying before resorting to some kind of coating.
September 4, 2011 |
VENTNOR, N.J. - Here's a riddle: Why did Mike Cunningham and Bob Shelley cart two grills, a smoker, a hundred pounds of charcoal, and 70 pounds of meat to the beach Saturday? Answer: Because they could. During one of only a scant number of weekends each summer, in one of the few Jersey Shore towns that ever permit barbecuing on the beach, the friends invited 40 or so other friends to celebrate Labor Day weekend eating on the sand. With the roar of the sea only steps away and the salty, consistent breeze presenting a bit of a fire-starting challenge, the two arrived at the New Haven Avenue beach by 8 a.m. to survey the situation and set up. They joined dozens of others up and down the beach barbecuing Saturday in the Ventnor section of an area south of Atlantic City known as Downbeach, which consists of the towns of Ventnor, Margate, and Longport.
October 31, 2010 |
For the Yardley old-timers who've known this riverside luncheonette for nearly four decades as Charcoal Steaks n' Things, a go-to diner for pit-grilled burgers, turkey clubs, and Western omelets, the breakfast and lunch menus are still "safe. " After all, owner Anton "Tony" Plescha, who took two years to rebuild this institution (now elevated 10 feet above ground) after a devastating Delaware River flood in 2006, still happily mans the a.m. griddle. But when the dinner hour arrives and Plescha's executive-chef sons, Mark, 28, and Eric, 26, take over, the BYOB now known simply as Charcoal morphs into a kitchen of ultramodern ambition heretofore unexpected in this quaint Bucks County borough.
June 11, 2010
to burn off any food. Then turn off the heat and immediately scrub the grates again. Check drip pans. Empty and clean the large one that catches food monthly if you grill often (wear rubber gloves and wash with a scrubbing sponge and dishwashing liquid). The smaller, disposable one below it catches grease. Replace it with a new aluminum pan when it is half full. Just before grilling season, do a more thorough cleaning. Turn the burners on high, close the lid and let the grill run for 20 to 40 minutes, depending on how dirty it is. Turn the burners off when the residue has burned down to a white-gray ash that can be brushed away easily.