December 30, 2013 | By Keith Pompey, Inquirer Staff Writer
PHOENIX - They are representing Philadelphia in the Southwest. Guard Dionte Christmas and forwards and twins Marcus and Markieff Morris bring a Philadelphia flavor to the Phoenix Suns. "It's amazing," Markieff Morris said of three Philadelphians playing on the same team, before the Suns played the 76ers. "We are just making it happen for the city and doing what we've got to do. " The Morris twins even showed Christmas a little brotherly love after he signed his free-agent contract with the team on Sept.
October 12, 2013 | By Virginia A. Smith, Inquirer Staff Writer
Business as usual more often finds Pandora Young, a deceptively slight woman of 32, lugging heavy root-balls down the path in a wheelbarrow, whacking back unruly shrubs, or battling aggressive weeds. Today's assignment promises much lighter fare for Young, one of eight outdoor gardeners at Longwood Gardens in Kennett Square. An inventive forager, she's introducing a visitor to a colorful melange of perennial fruits and vegetables gleaned from the grounds of this abundant DuPont estate.
October 8, 2013 | By Jane M. Von Bergen, Inquirer Staff Writer
People joke about nosy dinner guests snooping through bathroom medicine cabinets. Not Skip Rosskam, 67, chief operating officer at David Michael & Co., the Northeast Philadelphia food flavors and product development company. If he's a dinner guest, he has an entirely different goal. Question: What is it? Answer: I'd be sneaking in the kitchen, and I'd be looking in your refrigerator, and I'd be looking in the spice cabinet. Q: What are you actually looking for? A: I'm looking for brands, trends.
August 28, 2013 | By Tom Avril, Inquirer Staff Writer
Let us now consider the unwanted guest at the overflowing table of modern society. Perhaps we see the pointy teeth, the beady eyes, the long tail, and we think, "Yuck!" Scott Horvitz and R. Kyle Palmer see all those things and think, "Business opportunity!" We speak of the rat, and of its appetite for human leftovers. Why not put that tendency to good use? Horvitz and Palmer are the brains behind Opertech Bio Inc., a new Philadelphia-based start-up company that is using rats to test potential flavor additives for human food, and they seem to be on to something.
July 12, 2013 | By Jill P. Capuzzo, For The Inquirer
NEW YORK - Having a delicious product that comes in beautiful packaging and fills a unique niche might not be enough to make it in the crowded world of gourmet foods on the market today. To really get noticed, you need a story. At least that would be the impression one would get wandering past the 2,470 booths of specialty food producers at last week's Summer Fancy Food Show at the Jacob Javits Convention Center. From Flamous Brands' falafel chips packed with 21 herbs, spices, and legumes to Ajiri Tea Co.'s teas grown by a co-op of micro-farms in Kenya and packed in boxes designed by Kenyan women, many of the exhibitors wanted the show's estimated 24,000 attendees to know that their products were either good for the consumer, good for the world, or both.
July 5, 2013 | By Sara Moulton, Associated Press
If you've never tasted fresh lemonade, you don't know what you're missing. It's just so much more vivid than the supermarket stuff, much more about the lemon and less about the sugar. True, juicing the lemons can be a pain, but the process becomes very near painless if you start by softening the lemons in the microwave for 30 seconds. Then all you have to do is add sugar syrup - a mixture of sugar and water, heated until the sugar dissolves - and some cold water. Done. In short, it's hard to top fresh lemonade all by itself.
June 21, 2013
The deal: Damon Andreacchio toiled for 11 years at Morrone's Water Ice before opening his original Philly Flavors shop in Fairmount 12 years ago. (He has a second at 13th and Pine, and a third set to open in July on 19th Street near Market.) Details: 2004 Fairmount Ave., Open 9 a.m.-midnight, Monday-Saturday; 9 a.m.-11 p.m. Sunday. 215-232-7748. Inside: A clean, bright, red-white-and-blue shop with computerized menu on video screens. Plus about 80 flavors every day. The wait: 5 to 10 minutes on a recent afternoon, more on a hot summer night.
June 19, 2013
1You will know exactly what's in the food and be able to avoid harmful ingredients like excess salt, sugar and fat. 2You can control your portions, avoiding the supersize servings you'll likely consume if you eat out. 3You can often buy better-quality produce when you buy it yourself. 4You can also choose the freshest herbs and spices, which will enhance the flavor, fragrance and beauty of your meals. 5You'll have more money in your pocket, in addition to better health.
June 14, 2013 | By Drew Lazor, For The Inquirer
Believing you can improve something most people already love demands a special kind of audacity. Such boldness serves as the cornerstone of nascent Montco company Bespoke Bacon, sizzling its way into the meat market with off-kilter flavors and an uncommon interest in the proclivities of pork zealots. Its name inspired by the custom haberdasheries of London's Savile Row, Bespoke was founded in late 2012 by Lansdale residents with a shared passion for scratch cooking. "We're all frustrated chefs and food nerds at heart," said Brian Wolfinger, a former cybercrimes detective with the Philadelphia Police Department who in 2005 founded L Discovery, a digital forensics firm.
June 7, 2013
  Rittenhouse perks With Barney's, Serafina, and Crumbs, the streets near 18th and Walnut are looking like little Manhattan. The arrival of Joe Coffee, another New York chain, adds some Big Apple caffeine to the mix. The generic space can't rival nearby La Colombe for local color. But the coffee is clearly top-notch. I found the Peruvian Apukuna house roast to be a well-balanced all-day drinker. For something brighter and more exciting, ask the barista to brew a Chemex pot for two of San Ignacio Bolivian beans.
« Prev | 1 | 2 | 3 | 4 | 5 | Next »