August 28, 2013 |
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 |
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 |
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 |
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.
May 31, 2013 |
The "sour beast" was rising. When I'd first tasted it in the preliminary round of this year's Brew-vitational, the Inquirer's annual competition for local beers, my eyes almost crossed from the intense tartness of its barrel-fermented red fruit. But by the finals round, once we'd winnowed the 39 beers entered in the "new" beer category down to 10 top contenders, my taste buds had snapped to attention and tuned in to the proper frequency. And this sour ale aged in wine and whiskey barrels for a year-and-a-half with wild yeast and raspberries was suddenly an irresistible beam of bright fruit light.
May 24, 2013 |
Deborah Madison - gardener, author, restaurateur and chef - is famous for her love of vegetables and deep knowledge of vegetarian cooking. But ask her about veggie burgers, and you get a surprising blast. "I hate the word 'veggie.' I don't even like the word 'burger,' " she says, "and I'm not really into veggie burgers. " Like it or not, the veggie burger is everywhere these days, from fast-food chains to hipster hangouts and places in between, including the frozen-food case in the supermarket.
April 22, 2013 |
The Penn Relays is known as the "world's oldest and largest relay carnival. " True devotees of the meet like to add "the best" to the phrase, and it's usually difficult to argue with them. There will be a little more stress than normal at Franklin Field starting Thursday, when the Penn Relays are conducted for the 119th time. The bombings last week in Boston have put university officials and police on high alert, and spectators, coaches, and athletes alike will be searched more thoroughly than ever before when entering the stadium area.