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Vegetables

NEWS
June 12, 2012 | By Mari A. Schaefer and INQUIRER STAFF WRITER
When Chester police raided a former drugstore in May 2011, what they found gave new meaning to the term high tech. In the basement was a hydroponic marijuana farm of serious sophistication. Nearly 100 pot plants, from seedlings to lush, 4-foot bushes, flourished in large tubs of water. Faux sunshine from dozens of commercial-grade grow lights powered by industrial generators shone down on a crop worth at least $43,000. The confiscated equipment typically would have sat in a warehouse until it could be auctioned or destroyed.
ENTERTAINMENT
January 15, 2015
DAWN ROBERTS is sizzling hot. She's not afraid to show off her buff new body - and she's ready to share how she got it! The 45-year-old West Philadelphia native, co-owner of KD Communications Group, skillfully juggled career, marriage and motherhood for years while always making fitness a priority. She was fit, for sure, but had grown frustrated about her weight. The former long-distance high-school track athlete and former ambassador for Black Girls Run had come to a crossroads: She'd been "running consistently for five years, and I was not getting faster and hadn't lost a pound.
ENTERTAINMENT
August 5, 2015 | BY DAN GERINGER, Daily News Staff Writer geringd@phillynews.com, 215-854-5961
LAST SUMMER, Blair Shaw, an attorney who lives in Brewerytown, regularly walked his dog, Bailey, past a dense weed jungle on Master Street near 27th, unaware that in 2011 it had been Marathon Farm, an oasis of veggies in an urban food desert. Its motto: "Spreading the Love: one carrot at a time!" But by 2013, the Marathon Grill restaurant chain, which had cleared the third-of-an-acre lot and created Marathon Farm with such high hopes, suffered financial setbacks and pulled out. By last summer, the raised wood-frame beds had deteriorated and disappeared in the tall weeds, leaving no clue of their brief "one carrot at a time" history.
FOOD
February 5, 2016 | By Elisa Ludwig, For The Inquirer
We have seen the future of food and it's served in a bowl, on top of rice, along with an attractive arrangement of brightly colored vegetables, garnishes, and sauce. It's nutritious, it's cheap, it's bursting with flavor and texture: The rice bowl is everything. "It's a way of eating that's been around for 2,000 years," says David Katz, culinary director of HoneyGrow restaurants, now with seven locations in the region. "People around the world find rice comforting - it's like soul food.
ENTERTAINMENT
May 5, 2016 | By Kimberly Garrison
RAW AND VEGAN lifestyles have finally gone mainstream. In fact, some might even say they are the newest epicurean delight. That's right: Move over bacon, and so long Wheaties, there's a new breakfast of champions in town. From the hills of Hollywood to the bodegas of Manhattan, everyday folks are clamoring for smoothies, raw juices, tofu wraps, and raw energy balls. There are many reasons more Americans are embracing various forms of vegetarianism, but at the heart of the matter is people's desire to eat cleaner, lighter, and healthier.
FOOD
January 29, 2016 | By Jill P. Capuzzo, For The Inquirer
For many of us living in the cold climes of the Northeast, the start of the year presents something of a consumption conundrum. We vow to knock off those extra pounds racked up from our holiday indulgences and promise we'll stick to our New Year's resolutions to eat more healthily. Meanwhile, the low temperatures and shorter days find us desperately craving hearty dishes filled with carbohydrates and fats. Scientific studies support our comfort food urges: everything from how the body takes more time to break down foods dense in calories, thereby releasing a steady flow of energy to stave off the cold, to the psychological response to seasonal affective disorder that has us reaching for mac and cheese or chicken pot pie to overcome the gloom from lack of daylight.
ENTERTAINMENT
April 11, 2013
DID YOU know you could save anywhere from $500 to $1,000 a year by growing your own vegetables? They will be fresher and tastier than store-bought, too. And you don't need a huge plot of land; many varieties can be grown in containers. My lovely mother-in-law, who has a green thumb and a wonderful vegetable garden of her own, has agreed to school me on the fine art of home-growing fruits and vegetables. Here are the five I plan to start with: 1. CUCUMBERS A good source of B vitamins.
NEWS
May 18, 2012 | By Sam Hananel, Associated Press
WASHINGTON - Is it really more expensive to eat healthy? An Agriculture Department study released Wednesday found that most fruits, vegetables and other healthy foods cost less than foods high in fat, sugar and salt. That counters a common perception that it's cheaper to eat junk food than a nutritionally balanced meal. The government says it all depends on how you measure the price. If you compare the price per calorie - as some previous researchers have done - then higher-calorie pastries and snacks might seem like a bargain compared with fruits and vegetables.
NEWS
August 30, 2015 | By Jacqueline L. Urgo, Inquirer Staff Writer
What it is: Sometimes one thing - perhaps a song or a place - can encapsulate an entire summer in one neat sensory keepsake. Maybe it's a meal in which tastes and textures converge to create a bit of summer bliss on a plate - like the broiled Atlantic flounder with Jersey Fresh vegetables served at the Oyster Creek Inn in Leeds Point. Chef Scott Kuppel says the rustic restaurant, at the edge of a salt marsh, usually begins serving the fish dish in June, just when delectable Jersey-grown veggies such as sweet corn, tomatoes, and spinach are coming into season.
NEWS
January 19, 2015 | By Sofiya Ballin, Inquirer Staff Writer
Personal chef Christopher Lee Abbott, also known as Chef Kristov, is passionate about healthy, tasty cuisine - even working two acres of farmland on a co-op in Delaware to cultivate fresh ingredients to use in his dishes. Born and raised in Philadelphia, Abbott, 49, learned to cook from watching his grandmother in the kitchen. He also worked alongside Keven Parker back when Parker was his neighbor and operating a catering business from his basement before opening Ms. Tootsie's Restaurant Bar and Lounge on South Street.
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