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NEWS
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.
SPORTS
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.
NEWS
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.
BUSINESS
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.
ENTERTAINMENT
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, philabundance.org .   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.
NEWS
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.
NEWS
April 11, 2014 | By Julia Terruso, Inquirer Staff Writer
Before packing boxes of food to be delivered to pantries around the region, 500 volunteers helped themselves to a buffet of bagels, fresh fruit, and yogurt. "All of us here, we started the day with breakfast, we all have a job, and we all have health care," said Steveanna Wynn, executive director of the SHARE Food Program, which partnered with United Way in the third annual United2Feed event. Addressing the volunteers, she added, "But think of the thousands who have none of that. Think, for your family, if you lost your job today, how long would it take before you started looking for help?"
BUSINESS
April 11, 2014 | By Chris Hepp, Inquirer Staff Writer
  Walmart, the nation's largest grocer, is partnering with health-food provider Wild Oats to offer a line of reduced-price organic-food products at its stores nationwide. By offering organic products at prices comparable to nonorganic national brands, Walmart can be expected to put considerable price pressure on organic products across the board. "We don't think consumers should have to pay high prices to put food on their families' tables," said Jack Sinclair, executive vice president of Walmart's grocery division.
ENTERTAINMENT
April 4, 2014
NOW that spring is finally taking hold, our fancies naturally turn from warming comfort foods to the colorful allure of fresh fruits and vegetables. Good thing, especially for those of us whose comfort was converted into a few extra pounds over the winter. It's a good time to check out some of the freshest, most colorful cuisine, which is raw. OK, I hear ya. After all, "raw" to us vegans is like "vegan" is to the rest of the world: An imponderable extreme that we know is probably better in many ways, but who can live like that?
ENTERTAINMENT
March 27, 2014 | BY MOLLY EICHEL, Daily News Staff Writer eichelm@phillynews.com, 215-854-5909
AS THE youth of America goes, so goes MTV. With its latest reality show, the network focuses on the growing importance of food culture to its target audience. And wouldn't you know it? The network's first food show, "House of Food," comes from three Philly brothers. Think of "House of Food," premiering Monday at 10 p.m., as if someone took "Top Chef" and MTV's signature show, "The Real World," and put them into a blender: Seven attractive amateur chefs, none of whom have gone to culinary school, are picked to live in a gorgeous Los Angeles mansion.
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