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FOOD
August 21, 2015 | By Joy Manning, For The Inquirer
The iconic foodstuffs of the Delaware Valley are many. The roast pork sandwich has rightfully become a point of pride, recognized in publications local and national. And we can't seem to shake our notoriety for the cheesesteak, even though our local food scene has evolved so far beyond this humble sandwich. There is, however, one summertime staple that is pure Philly, deserves elite culinary status, and is largely unsung. My grandmother made it, and yours might have, too. If you have Italian heritage, a Jersey Shore tradition, and someone who likes to cook in your family, it may well be on this weekend's meal plan.
LIVING
March 29, 1987 | By Jane G. Pepper, Special to The Inquirer
"Everyone," says Dick Kauffman, "loves a crab apple tree in spring, but often gardeners don't realize the potential of some old and many newer varieties to remain attractive throughout the balance of the growing season. " Scab and rust, two diseases that can wipe out crab apple foliage by early July, leaving a tree bare until the next spring, have given these plants a bad reputation. Large fruit, no longer needed by cooks to produce pectin, also was considered a drawback. So far, breeders haven't produced the perfect crab apple, but they have made much improvement, and Kauffman grows at his wholesale London Grove Nursery in Chester County about 18 of the best varieties for this area.
FOOD
October 18, 2007
  It's true, says Chester County's Frank Barbalace, that the subtly sweet, crab-scented marinara sauce he (and partner Steve Donze) are bottling is indeed, as the label says, "Grandmom Concetta's, since 1929, original recipe. " He ought to know; it was his grandmother, born in Naples, who cooked the sauce from crabs at the Jersey Shore when he was a kid. Good over penne; better, Frank says, with sauteed shrimp added. - Rick Nichols A charitable twist Those in the loop - that October-centric pink-ribbon loop, that is - get yet another chance to contribute to breast cancer research, by savoring soft pretzels that forego the usual triple-twist in favor of the familiar ribbon's single loop shape.
NEWS
April 1, 1990 | By Jane Pepper, Special to The Inquirer
In Grandfather's day, crab apple trees had mixed reputations. In the spring, they produced glorious blooms. But by the family picnic in August, they already had dropped countless diseased leaves on the lawn. Then, they frequently produced rather messy fruit that had to be swept from the walk or patio. "Crabs have changed," says J. Richard Kauffman, president of London Grove Nursery Inc., a wholesale tree nursery near Avondale. "Thanks to extensive study conducted by Penn State and other universities, researchers have developed crabs resistant to the diseases that caused them to lose their leaves so early in the year, and many of the newer varieties have smaller fruit, more like that of a holly, which will often remain on the tree until the following spring.
NEWS
May 10, 1991 | By Tina Kelley, Special to The Inquirer
Ever feel like you've been cast, unwittingly, as an extra in a particularly loopy science-fiction film? Try walking along the boardwalk here on Martin Z. Mollusk Day. Beneath you, in a large square etched in the sand, elementary-school-aged pigs sporting yellow ribbons are having a hoedown with what resemble three- legged scarecrows and black cows. (Or are they crows? Who knows.) A man dressed in a garbage can is serenading a crustacean to the tune of "Some Enchanted Evening.
ENTERTAINMENT
August 9, 2009 | By Craig LaBan, Inquirer Restaurant Critic
I love the quirky limitations of regional foodways, I really do. But our lack of destinations for good whole crabs - just as the crustacean season is about to hit its peak - has gotten me steamed up. How is it that Philadelphia is so close to the Chesapeake Bay, yet so far from its love of hard-shell culture? Dainty crab cakes? We have plenty. But when it comes to the messy pursuit of whole critters piled high and all that they entail - the big dining halls filled with paper-topped tables, the joyous sound of mallets crunching down, the tangy celery spice of Old Bay seasoning the air - Philadelphia has far too few places to indulge.
NEWS
June 1, 2013 | By Sandy Bauers, Inquirer Staff Writer
For more than 15 years, University of Delaware researcher Nancy Targett has been on an odd quest to identify what it is about horseshoe crab scent that makes the crab such alluring bait - for eels and whelks. Alas, she never succeeded. She still doesn't know what precisely constitutes eau de crab. But this week, she and other officials announced a breakthrough that could help solve one of fishery management's knottiest problems - how to lessen the harvest of crabs to save the birds that feed on their eggs, yet still allow watermen who use them as bait to make a living.
ENTERTAINMENT
October 16, 1987 | By Gerald Etter, Inquirer Food Writer
If you've been searching for an attractive and comfortable place where you can let your hair down and get serious about seafood, then Crab & Company is the spot to drop anchor. This two-month-old restaurant, with a moderately priced and simple menu, is on Passyunk Avenue about a stone-crab's throw from South Street. It has a quiet, soft charm that makes it suitable for ties and jackets, as well as rolled-up sleeves. The attractive bar has a well-rounded selection of wines and spirits.
NEWS
September 1, 2012 | By Sandy Bauers and Erin Quinn, Inquirer Staff Writers
Marine biologist Chris Wojcik spent months building a 46-foot horseshoe crab replica, meant to function as an artificial reef off the New Jersey coast. The plan Thursday was to sink the anatomically proportionate concrete sculpture - and the 50-foot barge to which it was bolted - three miles east of Mantoloking in Ocean County. The work would rest on the ocean floor, providing an environment for lobsters, fish, and about 150 other species, according to the state Department of Environmental Protection, which gave the operation its approval.
NEWS
August 3, 1996 | By Mark Davis, INQUIRER STAFF WRITER
Put out a net - a giant one. Buster the crab is gone. Someone snatched the 75-foot inflatable crustacean from atop his perch at Obadiah's seafood restaurant late last week. The wicked deed has gone unpunished despite a $1,000 reward Cape May County Crimestoppers has posted for the clawed one's return. Police are looking for suspects, even as Buster's owners yesterday erected a new inflatable on the roof that had been the monster crab's domain for the last two seasons. Now, said Sandy McIntyre Ummarino, whose family owns the restaurant, Crusty the crab has crawled into the spot once occupied by his twin brother, the lamented Buster.
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ARTICLES BY DATE
FOOD
August 5, 2016
Makes 4 servings 1/2 cup packed finely chopped basil leaves and tender stems 1/4 cup packed finely chopped mint leaves 1/2 cup packed finely chopped parsley leaves and upper parts of stems 1/2 cup packed finely chopped chives 2 scallions, white and light-green parts, finely sliced 1 jalapeño pepper, stemmed and finely chopped (seeded, if desired, for less heat) 1/3 cup unseasoned rice vinegar 2 tablespoons fresh lime juice 3/4 cup regular or low-fat mayonnaise (do not use nonfat)
FOOD
July 15, 2016
Supermarket snack aisles have lately become crowded with potato chips and other snacks inspired by that mixture of fried potatoes and seasonings that only Chickie's & Pete's can legally shill as "Crabfries. " We put three of these palate-decimating potato chip products to the test, and enlisted Inquirer restaurant critic Craig LaBan for tasting notes: Herr's Chickie's & Pete's Famous Crabfries Seasoned Potato Chips It's a ridged chip with that familiar spicy-salty seasoning, plus a powdered dairy coating to call to mind the cheesy dipping sauce that accompanies Crabfries.
FOOD
July 15, 2016
Luke Palladino's universe has drifted inland over the last couple of years, with an Italian chophouse on East Passyunk and multiple concepts at the Valley Forge Casino diverting his attention. But because he is closing the steak house and reconceiving it for fall, this is an opportune time to remember his roots at the Shore. In fact, the chic black BYOB called Luke Palladino's Seasonal Italian Cooking in Linwood remains one of the best bets for fine Italian cooking by the beach. From the giant raviolo stuffed with creamy burrata in raw tomato sauce to a moist whole fish in a zesty aquapazza (an aromatic broth)
NEWS
May 29, 2016 | By Jacqueline L. Urgo, Inquirer Staff Writer
WHAT IT IS? The tradition of the "Shore dinner" goes back generations. And plenty of restaurants that started that concept along the Jersey Shore have flowed and ebbed with the tides - and are long gone - like Captain Starns and Hackney's, which once graced Atlantic City's beaches, Busch's in Sea Isle City, and Zaberer's inland in Egg Harbor Township. Diners then knew there may have been no better way to really experience the shore than to taste it. And, lucky for us, there are still plenty of places these days where seafood is purveyed in hallowed halls with a kind of reverence for the basic broiled, baked, or fried dinner ritual.
ENTERTAINMENT
May 7, 2016 | By Michael Harrington, Staff Writer
Once upon a time, every kid figured out that "happily ever after" is just a ploy to get them to finally go to sleep, for gosh sakes. (Well, everyone eventually figures it out except for the odd presidential candidate, and, maybe, Oprah). And that's why everybody loves The Stinky Cheese Man and Other Fairly Stupid Tales , Jon Scieszka's 1992 collection of fairy tale parodies such as "The Princess and the Bowling Ball," "The Really Ugly Duckling," "The Boy Who Cried Cow Patty," and, of course, the title story about a fetid feta fellow (or maybe it's a gouda guy - who wants to get close enough to find out?
FOOD
September 4, 2015 | Craig LaBan
Crab-Apple Salad Season There's a reason Audrey Taichman hasn't been seen much lately during the dinner hour around 20th and Spruce, the corner where nearly two decades ago she helped launch the minimalist chic spirit of Philly's BYOB boom with her iconic Audrey Claire. She's been putting kids to bed. Within the last three years, she had a baby boy, adopted the young twins of her sister, Leslie, who tragically died of cancer, and then became stepmother to two more sets of older twins through marriage this year.
FOOD
August 21, 2015 | By Joy Manning, For The Inquirer
The iconic foodstuffs of the Delaware Valley are many. The roast pork sandwich has rightfully become a point of pride, recognized in publications local and national. And we can't seem to shake our notoriety for the cheesesteak, even though our local food scene has evolved so far beyond this humble sandwich. There is, however, one summertime staple that is pure Philly, deserves elite culinary status, and is largely unsung. My grandmother made it, and yours might have, too. If you have Italian heritage, a Jersey Shore tradition, and someone who likes to cook in your family, it may well be on this weekend's meal plan.
NEWS
March 24, 2015 | By Edward Colimore, Inquirer Staff Writer
The fates of a migratory shorebird, horseshoe crabs, and the state's oyster industry have converged at the center of a debate over how each should be accommodated where they come together every spring, in New Jersey tidal flats along the Delaware Bay. Wildlife advocates hope to restore the dwindling population of red knots, small birds that federal authorities listed as a threatened species about three months ago. The bird's round-trip migration of...
NEWS
September 28, 2014 | By Jacqueline L. Urgo, Inquirer Staff Writer
LOWER TOWNSHIP, N.J. - They look like tiny coriander seeds. And 6,000 of them can easily fit into the bottom of a half-dozen buckets filled with seawater. But the young horseshoe crabs released into the Cape May Canal on Friday, as part of the 26th anniversary of National Estuaries Day, are the essentials of a grow-and-release program at the Rutgers Aquaculture Innovation Center here. The project, called the Horseshoe Crab Enhancement Initiative, helps boost the population of the 450-million-year-old species in the Delaware Bay - an East Coast hot spot for horseshoe crabs - and provides a baseline for further study of the ecologically critical and commercially key marine arthropods.
NEWS
August 11, 2014 | By Angelo Fichera, Inquirer Staff Writer
OCEAN CITY, N.J. - You wouldn't know it by the petite tank in tow, but the Merchlinsky family emerged from George's Beach Shop on the boardwalk in this Shore town on a recent sunny day with three new pets - from Haiti. Their new companions? Batman, Spiderman, and Blue - three hermit crabs with painted shells that earned them all-too-obvious names. Just weeks ago, the small crustaceans were crawling about the sun-soaked shores of the Caribbean. Now, they were heading to the family's home in Mahanoy City, a small town in Pennsylvania's coal region.
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