April 29, 2014 | By Alfred Lubrano, Inquirer Staff Writer
In a rare bit of good news for the poor, a Philadelphia nonprofit increased participation by city seniors in the food-stamp program by using marketing techniques better known to the private sector than the anti-poverty world. Food-stamp usage among people ages 60 and older grew by 23 percent between 2010 and 2012, according to a new report prepared for the U.S. Department of Agriculture, which administers the food-stamp program, now known as SNAP (Supplemental Nutrition Assistance Program)
April 25, 2014 | By Craig LaBan, Inquirer Restaurant Critic
LANCASTER - Amish buggies and all-you-can-eat buffets. Those are the images that have long defined Lancaster County for most outsiders - with the added bonus of outlet shopping. And there is ample truth to feed the cliches along the tourist honky-tonk of Lincoln Highway, where faux windmills spin over signs touting shoofly pies, and seniors come by the busload to gorge on bargain smorgasbords of brown-buttered noodles, gloppy gravy platters, and dry roast chicken. But there's another, far more sophisticated food culture finally sprouting through Lancaster's famously fertile earth.
April 25, 2014 | BY BETH D'ADDONO, For the Daily News
THERE is nothing trendy about foraging. Seeking wild edibles to add to what's for dinner is a quest that preoccupied our ancestors from the days when Homo sapiens first cozied up in caves. Our hairy predecessors really didn't have a choice - farm to table was more like bark, blossom and berry to belly, or go hungry. Along with hunting, gathering has pretty much fed the human race forever and it continues to do so in many places. To chef Eli Kulp and his crew at Fork and High Street on Market, foraging is a way to get out of the kitchen, connect with food at its most basic level and have fun. It also is a means to introduce local wild foods to the restaurant's customers - delicious ingredients like ramps, nettles, dandelion and wild chervil.
April 18, 2014
BRYANT TERRY pretty much wrote the book on vegan soul-food cooking, by which I mean 2009's Vegan Soul Kitchen (Da Capo). Not that there were no well-done guides to vegan soul food out there, but Terry's had a huge impact in mainstream and vegan worlds - and on Takia McClendon. About the book that the New York Times said "makes Southern cooking healthy and cool," McClendon related in a phone interview that "it was my first cookbook as a vegan!" Terry, she said, is "someone who really taught me how to cook," inspiring her efforts to connect her community with soul food that tastes great but omits the health, environmental and ethical downsides of traditional fare.
April 18, 2014 | BY BETH D'ADDONO, For the Daily News
IN THE 34 YEARS she's been in the fitness business, Donna Storm has worked with plenty of runners. And the No. 1 mistake she sees them make is overdoing the carbo-load before a race. Storm, director of fitness for Sweat Fitness gyms, will warm up runners at the 10-mile Blue Cross Broad Street Run for the 19th year in a row May 4. Among the 40,000 sprinters will be her sons Cole, 15, and Brett, 32, and daughter-in-law Melissa, 33. "Everything we eat and drink has an impact on our performance," said Storm, of Blue Bell.
April 17, 2014 | By Stan Hochman, Daily News Staff Writer
THE NEXT TIME they tape an NFL rookie to the goal post in the scorching sun of summer training camp, will they have to use hypoallergenic tape? Offer him Gatorade every 15 minutes? Cut him loose after 59 minutes or face severe penalties? Hazing is a hideous, Neanderthal charade perpetuated by creaking veteran players in an effort to hang onto their jobs for a little while longer by intimidating rookies. Build team chemistry? It has a better chance of destroying it. "We saw what happened a few years ago in Dallas," Ike Reese said.
April 15, 2014 | By Tricia L. Nadolny, Inquirer Staff Writer
PHILADELPHIA Early in their marriage, Laura and Nishon Yaghoobian would wake up in the night to dote over a tiny bundle that filled them with hope for the future - their sourdough bread starter. The batch had to be "fed" every four hours, so the new business owners shuttled it from home to the bakery. Once, it went along to a wedding. "It was a little sourdough baby. It was an extension of our lives. It still is," Laura Yaghoobian said Sunday, scanning a gingham-draped table of her porter pumpernickels, crisp flatbreads, and smooth challah rolls tempting visitors at the Philly Farm and Food Festival.
April 15, 2014 | By Diane Mastrull, Inquirer Columnist
With annual sales of his raw-foods snacks closing in on $20 million and investment experts suggesting that could rise to at least $100 million in the not-too-distant future, Doylestown-based organi-preneur Brad Gruno's lesson is indisputable: Mothers have been on to something all along with their "Eat your vegetables!" harping. Gruno was smart enough to build a business off it - one that started in 2009 with a sales table at a Bucks County farmers' market and now has shelf space in major markets such as Whole Foods and Wegmans and many specialty grocers.
April 14, 2014
MISSED out on cake? Plenty more food competitions let guests fill up on samples, vote for favorite cooks - and contribute to good causes. Cupcake Smash Thirty-four pastry chefs (half pro, half am) serve mini cakes to a crowd of 500-plus. Ticket price includes cocktails. Benefits Philabundance. Piazza at Schmidts, 1050 N. Hancock St., 2-5 p.m. April 26, rain or shine, $25 & $30 ($10 kids; under 6 free), 215-339-0900, .   Vendy Awards NYC-born food-truck competition pits local driver-cookers against each other in a daytime version of the Night Market for 600-ish eaters.
April 12, 2014 | By Walter F. Naedele, Inquirer Staff Writer
James A. Malick II, 59, of Pennsauken, a designer of fast-food restaurant interiors, died Saturday, April 5, at Kennedy University Hospital in Cherry Hill following a heart attack at Bonair-Nigorski baseball field in Pennsauken. "He was preparing the field for a game" for the Pennsauken Youth Athletic Activities baseball season when he was stricken, his son James III said. Mr. Malick was president of the PYAA Babe Ruth baseball division, for players from 13 to 16 years old, as well as an umpire for their games.
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