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Vegetables

ENTERTAINMENT
May 23, 2015 | By Sally McCabe, For The Inquirer
Do some intensive vegetable gardening. There's a long weekend ahead, and, hopefully, you'll spend part of it in the garden. Keep cool-season greens picked, and as they go to seed, get ready to do that last harvest before composting the remains, or turning them under along with some well-rotted compost. Do some succession planting: Plant a few rows of squash or beans, but save some room to put in another planting of the same thing in two weeks. This theoretically spreads out the harvest over a longer time, although, in reality, it will all come in while you're on vacation.
ENTERTAINMENT
May 2, 2015 | By Samantha Melamed, Inquirer Staff Writer
Andrew Olson, a horticulturist and co-owner of Farm 51, a West Philadelphia vegetable garden, spends his days navigating all the familiar obstacles that come with farming on vacant lots: limited water access, soil contamination, land tenure, and security concerns. But these days his harvest is fewer turnips, more tulips. Last fall, he and business partner Erica Maust launched Chicory, an urban flower farm and design studio on two quarter-acre parcels, one in West Philadelphia and another in Roxborough.
NEWS
April 19, 2015 | By Dan Meyers, For The Inquirer
Coming soon to a minor-league ball game near you: Broccoli. Days after a national physicians group renewed its push to get the Phillies' triple-A affiliate, the Lehigh Valley IronPigs, to include vegetables on its pork-laden stadium menu, the team has agreed to add the green stalk. But there's a catch. Bacon is involved, and, it turns out, some national publicity as well for the IronPigs' response. The Physicians Committee for Responsible Medicine (PCRM), a nonprofit based in Washington, asked the team Monday to go easy on the bacon and other processed meat, which the group said is unhealthy, and get some vegetables on fans' plates.
NEWS
April 17, 2015 | BY SHARYN JACKSON, Tribune News Service
SLAVES to the recipe, listen up. If you think everything has to be perfect, that instructions must be followed to a T, that any deviation might result in total tasteless disaster, a more easygoing approach could do you good. You'll find one in Mark Bittman's How to Cook Everything Fast . The New York Times food columnist and author of several doorstops full of recipes in the How to Cook Everything series has made ease one of his signature ingredients. In his new book, he's taken that approach a step further by rewriting the recipe for people who use recipes as a crutch.
NEWS
April 3, 2015 | By Howard Gensler
THERE ARE slow days in Tattle and then there are sloooooooo wwwwwww days. And thus we have an item about adult retailer Hustler Hollywood announcing that its national chain of stores is launching a #StopVegetableAbuse campaign, with the hope of getting women (and some men) to buy real sex toys. Nope, not an April Fools' joke. Hustler Hollywood claims that every day, cucumbers, zucchinis and carrots are improperly exploring strange new worlds far from the salad bar, in ways different from how the laws of nature intended.
FOOD
March 27, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
As our second cooking class got underway at Roberto Clemente Middle School, I was amazed at how quickly these eighth graders had gotten the hang of things. They filed in, stashed their backpacks, donned their aprons, washed hands, and turned to the recipe. "We're making the winter minestrone today," announced Tatiana Castillo, 13, completely in charge. A new student joined us, our only boy, Raul Camacho, 14, who sports a thick shock of dyed-blue hair and hip black glasses. I wasn't sure what to expect, but he was quiet and serious, and actually a calming addition to our group.
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.
NEWS
January 16, 2015 | BY BETH D'ADDONO, For the Daily News
CAVEMEN had all the time in the world. Those single-minded Homo sapiens didn't have to worry about multitasking or time clocks. Which is why weary home cooks following a gluten-free diet - or simply trying to feed their families fresh, healthful food - may say "paleo-schmaleo" when trying to follow in our ancestors' knuckle-dragging steps. The much-hyped paleo diet - or lifestyle, if you will - tosses out the agricultural products incorporated into the human diet over the past, say, 10,000 years in favor of a whole-foods approach to eating meat, plants and seafood that dates back to cave-dwelling days.
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.
FOOD
August 22, 2014 | By Anna Herman, For The Inquirer
One of summer's greatest culinary pleasures is food cooked on a grill, with backyard flames enhancing flavors like nothing else. But fire and hot coals can transform so much more than just burgers and dogs. Almost all the produce bursting from local farms and gardens can be cooked outside - creating flavorful fare from appetizers through desserts. Grilled whole, sliced, layered or wrapped, almost every vegetable and many fruits can be converted into tasty fare on a barbecue grill.
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