July 1, 2014 |
BISHOP Thomas Martin, 78, starts his Tuesdays before 5 a.m. on a mission: prepare meals for 200 or more people at a North Philadelphia church - sometimes by himself. "I get tired," admitted Martin, of Elkins Park. "But it's a mission, and in a mission you get strength. " For about 15 years, Martin has helped run Mount Olive Holy Temple's feeding program, a sit-down meal from noon to about 2:30 p.m. Tuesdays at the church on Broad Street near Jefferson. The goal is to provide a hearty meal to homeless and low-income folks who come from across the city.
June 27, 2014 |
For a cook on the line, climbing up the career ladder of the brigade de cuisine is no easy feat - especially when the daily grind is often a single repetitive task amid a boisterous jumble of noise and heat. But there's a moment, at least once a day, when self-expression is encouraged and ingenuity is rewarded: staff meal. "You're working hard and learning everything that you can learn, and hoping that eventually you'll get the chance to do something so the chefs will take notice," says Pub & Kitchen executive chef Eli Collins, who worked as a line cook in multiple restaurants in Philadelphia before moving up to the sous chef position at Daniel Boulud's DBGB Kitchen and Bar in New York.
June 26, 2014
SUMMER has arrived, but hunger doesn't take a vacation. For too many students, the lunch they receive at school is their only meal. And during the summer, many of these young people lose access to regular meals. To address summer food insecurity, the city of Philadelphia provides free, healthy meals to eligible Philadelphians through the summer meals program, funded by the United States Department of Agriculture, the Pennsylvania Department of Education and local partners. Beginning this week, more than 700 summer-meal locations will open citywide, serving delicious and healthy breakfast, lunch and snacks to young Philadelphians.
May 23, 2014 |
Every so often, you stumble on a recipe with a technique so brilliant, so obvious, and so winning that you wonder why you don't cook every single meal this way. Such is the case with the one-tray meal, my most recent kitchen obsession. Not to be confused with one-pot stews or skillet bakes, or that covered standby of community cookbooks, the one-tray meal is something altogether more elegant by design, and arguably even simpler to make: a combination of protein, starch, and vegetables, scattered evenly across a half-sheet pan and roasted in the oven.
April 9, 2014 |
CAMDEN Under a mural of smiling children, local organizations and government agencies tasked with feeding hungry children gathered Monday to talk about the time of year when little stomachs typically grumble the loudest: summer. The roundtable in Camden's City Council chambers brought together New Jersey Secretary of Agriculture Douglas H. Fisher and Audrey Rowe, administrator of the U.S. Department of Agriculture's Food Nutrition and Consumer Service, for a discussion on ways to raise participation in the federally funded Summer Food Service Program.
March 10, 2014 |
The next big show at the Kimmel Center is going to be one of its most expensive tickets: dinner. The performers? Celebrity Iron Chef Jose Garces and his team. The set? Volvér, a much-awaited jewel box dining room in the Kimmel Center. And not only will its tasting menus instantly become the city's priciest meal, with food alone fluctuating between $150 and $250, it will also become Philly's first restaurant to sell those seats online as a "ticketed experience," prepaid and nonrefundable.
February 14, 2014 |
Along with the drugstores' heart-shaped boxes, they should probably offer free first-aid kits on Valentine's Day, because no other holiday inspires so much well-meaning, overambitious, and underexperienced cooking. Still, if it doesn't send involved parties to the emergency room, the right home-cooked meal could be an important turning point in a relationship, the moment of dawning realization that this thing could actually last. Food legend is filled with such recipes - engagement chicken and marry-me lasagna and kiss-me kugel - dishes that are supposedly so delicious that they inspire proposals or at least romantic escalation.
January 10, 2014
"IS IT real?" That's the key question for any dietary change adopted in January. It's easy on New Year's Eve to foresee a year of healthful eating, but a week or two in, the pie in the sky may become a pie in the face as aspirations give way to realities. A local meal service aims to help you make real changes around food - to the point of being named Real Food Works. Founded by entrepreneur Lucinda Duncalfe, in 2012, RFW moved into Philadelphia proper (Juniper Street) this past fall, launching with an event that saw Mayor Nutter gulping down a celebratory green smoothie.
January 3, 2014 |
In 1978, at the height of the Crock-Pot fad, Phyllis Pellman Good received one as a gift. "Here," said the neighbor who bestowed it, "you need this. " Good was a working mother of two small girls and, while husband Merle was great at cleaning up, the cooking fell to her. No stranger to the kitchen, she and her husband were founders of Good Books, the Intercourse, Pa., publisher that specializes in cookbooks and other works about Amish and Mennonite life, and she already had several titles under her belt and a local following.
January 1, 2014 |
The decorators at the Union League were hanging gold drapes Monday afternoon. The cooks downstairs were poaching 150 lobsters. Up the street, the staff at the Ritz-Carlton 10 Arts Bistro & Lounge were polishing champagne flutes and laying in bottles of the bubbly by the hundred. And by Tuesday morning, another dining room on South Broad Street will fill with the aroma of turkey sausage and buttermilk biscuits, made from scratch, and offer New Year's Eve breakfast to a few hundred guests on a budget.