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NEWS
March 27, 2015 | By Kevin Riordan, Inquirer Columnist
When the Camden Supper Club convenes, optimism is on the menu. The informal monthly dinner is a chance for young city residents, students, entrepreneurs, and others to break bread together - and enjoy a night out in a town they believe is on the rise. "This is amazing," Web designer Joseph Russell, 30, says, sampling stewed oxtail over rice Tuesday at the Reggae Grill on the 2100 block of Federal Street, where 15 people are sharing the table. Like Russell, a Collingswood resident, some live outside the city.
NEWS
March 20, 2015
RE: KIMBERLY Garrison's article on "Harvest of Shame": I hope your tremendous article isn't just "one and done. " I recently moved back to the East Coast after two years in California, where I would see, almost daily, those migrant workers you wrote about, gathering at pickup spots or driving a beat-up old pickup truck with too many people to safely fit in the back (if "safe" could ever be a term for anyone sitting in the back of a pickup truck),...
FOOD
March 20, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
As I drove into the parking lot of Roberto Clemente Middle School in North Philadelphia to start my cooking classes there, my competition was staring me in the face: a giant Burger King sign. The restaurant is not even a minute's walk from the school. Trying to convince kids to cook healthy meals in a fast-food world is hard enough. But with Whoppers wooing them across the parking lot? There ought to be a law! If I needed confirmation that these students, like so many other American middle schoolers, were eating this junk, I got that pretty quickly: My five eighth-grade girls answered a questionnaire about what they eat for dinner and how often they eat fast food.
NEWS
March 17, 2015 | BY JOHN F. MORRISON, Daily News Staff Writer morrisj@phillynews.com, 215-854-5573
WHEN IT CAME to food, Seleda K. Taylor was the go-to woman. She not only was in charge of feeding Philadelphia students as a food-service manager for city schools, but she could also cook up amazing meals for her family and friends. Seleda - who not only fed children but also worked with those who needed guidance in the community - an active churchwoman and a welcome guest at any gathering because of her cheerful nature, died March 5. She was 71. "She was well-known and loved for her infectious smile, which caused many people to gravitate to her," her family told the Philadelphia Tribune.
NEWS
March 6, 2015 | BY LAUREN McCUTCHEON, Daily News Staff Writer mccutch@phillynews.com, 215-854-5991
IN THE '80s, quiche, crab cakes, carrot cake and blackened anything were chichi. So were Salad Alley, Chinese chicken salad, chicken Marsala and chicken Marbella. Southwest was in vogue. Nachos were novel. Now, somewhat suddenly, if not surprisingly, like Naomi Campbell and those creepy ghosties in "Poltergeist II," '80s food favorites, well, they're back. Philly's most obvious example of the resurrection of "Dancin' on Air"-era fare comes from "Top Chef" Kevin Sbraga. Juniper Commons, Sbraga's third restaurant, debuted mid-December.
REAL_ESTATE
March 1, 2015 | By Alan J. Heavens, Inquirer Real Estate Writer
I'm reaching into the drawer that holds information rather than questions this week, and the first item I retrieve concerns refrigerator food spoilage when the power goes out for a long period. From appliance protection plan company Protect Your Bubble comes word that the average value of food that spoils if a refrigerator stops working is $173.37. In 2014, January was the month with the highest number of food spoilage claims, followed by May, July, June, and April. Items people are concerned about the most when power goes out are meats, milk, and vegetables.
NEWS
February 27, 2015
SPINACH PIE 16-ounce package chopped, frozen spinach, thawed and well-drained Two 15-ounce containers ricotta cheese 5 whole eggs, beaten 4 ounces roasted organic tomatoes, drained and chopped 2 tablespoons Sizzle & Swing Tangerine & Dill Seasoning (or 1 1/2 teaspoons dill, 1/2 teaspoon orange peel) 1 tablespoon chopped chives 1/2 teaspoon nutmeg 8 ounces small heirloom tomatoes, halved 6 ounces feta cheese, crumbled roughly Freshly ground black pepper 1 teaspoon salt Preheat oven to 325 degrees.
NEWS
February 10, 2015 | By Jacqueline L. Urgo, Inquirer Staff Writer
Following a national trend to pair pretty public places with healthier, tastier food choices - beyond the usual fare of hamburgers, hotdogs, and ice cream - New Jersey officials are seeking vendors to bring "high quality" food service to Island Beach State Park this summer. "We're basically just looking to enhance the Island Beach experience for our park-goers," said Bob Considine, a spokesman for the state Department of Environmental Protection. "You have people who go there because it's a destination and you have people who go every weekend to be on the beach.
NEWS
February 9, 2015 | By Elisa Ludwig, For The Inquirer
Before new-wave food trucks were hawking mac-and-cheese 10 different ways, burgers with pork belly, and cupcakes with Earl Grey buttercream, there was Magic Carpet Foods, one of Philly's original food trucks. Serving vegetarian eats with global influences and memorable monikers, Magic Carpet Foods quickly attracted a following when it opened on the University of Pennsylvania campus in 1984. Several trucks and Magic Meatballs later, Deborah Carson and her husband, Dean Varvoutis, have seen undergrads go on to finish doctorates, marry, and have children who enroll and come back.
TRAVEL
February 8, 2015 | By Chris Isaac, For The Inquirer
On my recent study abroad trip to Syracuse, Sicily, there were many incredible sights to see: the sparkling blue ocean that extended to the horizon, the picturesque Italian streets, and then there was me dancing shirtless with a belly dancer while my classmates cheered me on. It was our last night in Italy. We had bonded quite a bit throughout the week, and now we were forced to say goodbye to our tours of temples of Athena, puppet theaters, and the mime who cursed us out for being tourists.
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