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ENTERTAINMENT
October 9, 2008
The cheesesteak is getting a veggie makeover in many Philly shops. Here's a partial list. At some places you can veganize your sandwich with soy cheese. Ask to be sure. 637 N. 3rd St. $9 (with fries) Reading Terminal Market $6.50 507 S. 6th St. $6 ("G.G. Special") 1408 South St. $7.95 (Vegan Chicken Cheese-steak) 219 S. 17th St. $7.97 (with soup, beverage) 735 S. 10th St. $6 2000 Walnut St. $6.50 1501 E. Passyunk Ave. $8 (with fries)
NEWS
June 16, 2006 | By Virginia A. Smith INQUIRER STAFF WRITER
Lyn Hecker and Dan Wolff have never met, but their gardening philosophies are remarkably similar: No muss, no fuss. It's all about family. And nothing compares to the feeling you get giving away fresh, homegrown produce all summer long. For vegetable gardeners, this is as good as it gets. Our plants are finally in the ground. Day by day, we watch them grow, heading out back first thing in the morning, after work, before bed, to drink in that indescribable fragrance, touch the leaves, pull the weeds.
NEWS
August 22, 2014
VEGAN road-tripping can be fun, or it can be a pain. Usually it winds up a mixture. On this summer's family road trip south I took notes, for once, on what worked and what didn't. We drove from Philly through North Carolina's Blue Ridge Mountains, on down to Key West. Stopping at a number of interesting spots, I learned lessons I hope other vegan travelers can apply elsewhere. The first and foremost lesson: You cannot possibly plan ahead too much. Look at where you're going - and where you might go, with a slight detour, using your phone and Web connection while still at home.
NEWS
January 8, 2016 | Vance Lehmkuhl, Staff Writer
January always opens with good intentions, often plant-based ones, yet within weeks, old habits creep back in. But 2016 could be a tipping point - the year when vegan eating becomes too easy, and too tasty, to pass up. Options certainly abound in Philly. Here are 15 of them: 1. Gangster in University City Resolutions have life-changing potential. Just ask Vincent "Vinny" DePaul. After the collapse of his big-bucks L.A. T-shirt business, which had him hanging with celebs, rappers, moguls, criminals and "a lot of negative energy," he was handed a fresh-pressed organic juice that opened his eyes.
ENTERTAINMENT
October 9, 2008 | By VANCE LEHMKUHL, lehmkuv@phillynews.com 215-854-2645
IN 2007 AND AGAIN in 2008, Citizens Bank Park was named North America's Most Vegetarian-Friendly Ballpark. And after more than a decade of drought, in 2007 and again in 2008, the Phillies made the playoffs. Coincidence? Not if you ask Scott Geiger, the Phillies fan who's been helping the ballpark expand its menu. "It's no coincidence," he said with a straight face, "that the Phillies have made the playoffs two years in a row, the same two years they've had the No. 1 most vegan-friendly ballpark.
ENTERTAINMENT
August 11, 2011
"THE QUESTION" has been around for a while. Back in the mid-'80s, I must have been vegetarian for a good 72 hours before I first heard it. You know the one: "Where do you get your protein?" I guess the logical equation for meat-eaters is that, since meat is rich in protein, a diet without it must be deficient in this essential nutrient, unless there's some secret, quasi-magical source veggie folks have for procuring it. Well, folks, yes, there is indeed a secret, quasi-magical source of veggie protein, and I'm going to break the code of silence and share it with you. Ready?
FOOD
December 8, 2011
There are better falafel balls in Philly - perhaps even two blocks away at Mama's Vegetarian. But Crisp, a new Center City branch of the New York chain, still manages something notable. It gives the falafel a chance at going mainstream by putting those crisp little Israeli chickpea fritters into international poses - with Greek yogurt; with guacamole and corn salsa; with African peanut sauce; with goat cheese and arugula. The most intriguing bet may be Crisp's falafel "burger," a patty-shaped disc that has a familiar feel between the buns, but with an extra crunch that I'm starting to crave.
NEWS
April 22, 1998 | by Ruth Weisberg, Special to the Daily News
What comes out of Howard Stern's mouth may be trashy, yet what goes into it can be downright healthy. His daily breakfast regimen - a plain potato. The nuked spud, chock-a-block with vitamins, minerals and fiber, provides enough of a carbo-kick to keep the turbo-charged shock jock fueled and fired for his morning radio show, heard locally on WYSP-FM. Stern's something of an exception. Although other morning TV and radio personalities might be pulling in the ratings, most get poor marks from nutritionist Lauren Swann, a registered dietitian and owner of Concept Nutrition, a Bensalem-based nutrition consulting business.
SPORTS
June 2, 2010 | By Sandy Spieczny, Inquirer Staff Writer
Yo, ump, not so fast Houston pitcher Roy Oswalt is off the hook after getting the hook from umpire Bill Hohn. Thing is Hohn is on it. Hohn tossed the Astros ace after a confrontation in the third inning of Monday's 14-3 loss to the Nationals for arguing. Now a MLB official is saying the ump will be addressed "in a very stern way. " Bob Watson, the vice president in charge of discipline, rules and on-field operations for MLB, told Houston television station KRIV that Oswalt will not be penalized further after Monday's incident but Hohn will get a phone call from Mike Port, baseball's vice president in charge of umpires.
ENTERTAINMENT
May 19, 2011
_ There's still time to Dine In, Help Out, the campaign running through May that invites you to donate money you would have spent on a restaurant to the St. Christopher's Foundation for Children, which aids kids in North Philadelphia, among the poorest and hungriest neighborhoods in the country. Sign up at DineInHelpOut.org, then invite some friends over for a feast. Among those championing the cause is restaurateur and "Iron Chef" Jose Garces, who's provided recipes and more on the website to help you plan your evening.
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NEWS
January 8, 2016 | Vance Lehmkuhl, Staff Writer
January always opens with good intentions, often plant-based ones, yet within weeks, old habits creep back in. But 2016 could be a tipping point - the year when vegan eating becomes too easy, and too tasty, to pass up. Options certainly abound in Philly. Here are 15 of them: 1. Gangster in University City Resolutions have life-changing potential. Just ask Vincent "Vinny" DePaul. After the collapse of his big-bucks L.A. T-shirt business, which had him hanging with celebs, rappers, moguls, criminals and "a lot of negative energy," he was handed a fresh-pressed organic juice that opened his eyes.
FOOD
October 30, 2015
Sacred Heart We were met with smiles, energy, and enthusiasm, along with questions about what we were going to cook today. "I want an important job," Tierrell Perry announced. Cutting various vegetables for the pasta dish and a salad did not meet his criteria for said "important job," but after a demonstration of smashing garlic, he beamed. "That's the job for me!" - Sylvia Wilson and Ruth Biemer Bayard Taylor The little chefs couldn't wait to whip up such a foreign dish.
FOOD
September 11, 2015 | By Elisa Ludwig, For The Inquirer
Aside from the obligatory picnic slaw, cabbage can seem like the vegetable of last resort, the go-to green when nothing else is in season. Yet throughout the summer, the humble brassica kept showing up on local restaurant menus, from a smoked rendition at Lo Spiedo to an 18-hour cabbage at Helm and in fermented, pickled, salady form at many places in between. "We associate cabbage with the fall, to be served with apples and pork and other meats, but, really, cabbage grows very well in summertime," says Brian Ricci.
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.
ENTERTAINMENT
August 8, 2015 | By Sally McCabe, For The Inquirer
Weed weed weed! Morning glory vine can grow six to 12 inches in a day, so you need to keep after them. The 20 different weeds referred to as "mile-a-minute" or "choker" vines are called that because they really are. Weapons of choice: leather gauntlets (those really cool gloves that come up to your elbow) and a hand scythe (with a curved blade). Unlike a machete, the scythe works when you pull it toward you, so it gives you much more control as you cut through weeds. I use one with a serrated edge, and I find it excellent for clearing fences and overhead vines.
FOOD
July 17, 2015 | Craig LaBan, Inquirer Restaurant Critic
Don't let the take-out window and shack-like appearance of Ocean City's Sandwich Bar fool you. This isn't an ordinary fast-food beachside grill. Everything is made to order, from the excellent hand-cut fries and lobster rolls, to the crisp chicken cutlets and slow-cooked Italian roast pork sandwiches from the D'Alesandro family that once operated Via Giulia in Haddonfield. If that means a considerable wait, well, their slogan after all is a "long hot summer. " That refers to the kitchen's fondness for long hot chilies, of course, and those peppers are at their spicy best on the surprising "Uncle Charlie," a hot vegetarian hoagie that may well be the best thing on the menu.
NEWS
June 26, 2015 | BY SUSAN SELASKY, Tribune News Service
IF YOU'RE growing your own or getting produce through a CSA, you've probably got the whole vegetable to consider. Using it all can yield more value and variation. Not only are stalks, stems and leaves tasty, but some have entirely different flavors than their more popular parts. Broccoli stalks are sweeter than their florets. Feathery carrot tops taste like herbs and can be used as such. Beet greens mellow when sauteed; raw, they can add a peppery flavor to salads. To gather the makings of a great vegetable stock, keep a plastic bag in the freezer to add vegetable scraps or unused pieces (broccoli stalks, onion pieces, carrots, celery ribs and leaves)
NEWS
May 8, 2015
RICH LANDAU and Kate Jacoby, owners and executive chefs of Vedge, provided this recipe for Gene Baur's new book, Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day. Baur writes, "I love this robust 'catch-of-the-day' tomato soup, because here the catch isn't fish, it's wild mushrooms, peas, leeks and fennel. Served with a slice of toasted sourdough bread, this is a compassionate version of a San Francisco classic.
NEWS
September 5, 2014
HOW DO you get headstrong teenagers to eat healthier, plant-based lunches? Slowly. "Getting kids to eat food they're not used to requires a lot of feet on the ground," said Amie Hamlin, who should know: Her New York Coalition for Healthy School Food has for years mobilized changes in school districts from Ithaca to New York City. She also was behind one public school's move to all-vegetarian lunches. With students now returning to school, to the ideological battleground that is the school cafeteria, different "veg" efforts in different cities are coming to fruition.
NEWS
August 22, 2014
VEGAN road-tripping can be fun, or it can be a pain. Usually it winds up a mixture. On this summer's family road trip south I took notes, for once, on what worked and what didn't. We drove from Philly through North Carolina's Blue Ridge Mountains, on down to Key West. Stopping at a number of interesting spots, I learned lessons I hope other vegan travelers can apply elsewhere. The first and foremost lesson: You cannot possibly plan ahead too much. Look at where you're going - and where you might go, with a slight detour, using your phone and Web connection while still at home.
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