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NEWS
August 19, 2014
NEVER TRUST a skinny chef. Nor one with a spotless apron. I trust Walter Staib, built like a Black Forest barrel with a winter-frost Vandyke. In a world crawling with skinny chefs, Iron Chefs and nuisance chefs, give me Walter. "I don't have tattoos, I haven't been in jail, I'm an ordinary guy," he says. This ordinary guy has published six cookbooks, his PBS "A Taste of History" series snagged four Emmys in five seasons, he's a mega-consultant who has launched 650 restaurants around the globe.
TRAVEL
August 10, 2014 | By Concha Alborg, For The Inquirer
My father considered himself a Don Juan, although it's questionable if he really was that much of one, since he was married to my mother for almost 35 years and to his third wife for 30 more. But, like the literary Don Juan, my father also redeemed himself from the grave. He died four years ago and I find myself appreciating his most endearing traits. For example, I love to travel and I know it's because when I was a little girl growing up in Madrid, I treasured going with my dad on his Vespa motorcycle to some historic Spanish towns: Toledo, Segovia, Ávila, Salamanca.
NEWS
August 7, 2014
L EE WALLACH, 28, of Center City, is the chef and owner of the meal-delivery startup Home Appetit. Wallach worked behind the stoves of eateries in the Napa Valley and New York City before coming to Philadelphia. He rents the kitchen at the Farm and Fisherman, on Pine Street near 11th, where he prepares meals for delivery . Q: How'd you come up with the idea for Home Appetit? A: I moved to Philadelphia and started a personal-chef business in late 2012 and went to people's homes and prepared meals for the week.
NEWS
August 1, 2014 | By Franziska Holzschuh and Rachel Zamzow, Inquirer Staff Writers
When Gigi was 5, her mother, Sarah Eisenstein, was getting worried. A big child - born at 10 pounds, 13 ounces - Gigi was gaining weight, as the family dined on hot dogs and ate chips as a snack. Now, Eisenstein cooks eggplant and zucchini fries for Gigi and sister Isabella. Their mother learned these skills at Cooking with Friends, a Children's Hospital of Philadelphia program. Gigi, 8, tall for her age, is at a healthy weight. The program that helped Eisenstein will expand into a community-based study, thanks to a new partnership between Children's and the food service company Aramark, announced Wednesday at the Enterprise Center in West Philadelphia.
NEWS
July 5, 2014 | By Marie McCullough, Inquirer Staff Writer
The Pennsylvania House unanimously passed a bill this week extending insurance coverage of amino-acid-based liquid nutrition formulas to children with severe food allergies. The sponsor, Rep. Daniel Truitt (R., Chester), said he hoped for Senate passage in the fall. An estimated 450 infants and children in Pennsylvania cannot eat conventional foods because of food-protein allergies. They require the elemental liquid formulas, which must be prescribed by a physician and cost about $5,000 a year.
NEWS
July 1, 2014 | BY PATRICIA MADEJ, Daily News Staff Writer madejp@phillynews.com, 215caro-854-5938
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.
FOOD
June 27, 2014 | By Elisa Ludwig, For The Inquirer
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.
NEWS
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.
FOOD
May 23, 2014 | By Elisa Ludwig, For The Inquirer
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.
NEWS
April 9, 2014 | By Julia Terruso, Inquirer Staff Writer
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.
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