think local

Paris Chocolate in Philly

For Antoine Amrani, as a young boy in Paris, the dream was about making chocolate. He appears to have realized that dream, having just opened up his own chocolate factory in East Norriton, just outside of Norristown.

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Philadelphia Distilling: More Than Bluecoat

Luckily for Philly, Rob Cassell found a way to get past early challenges to start turning out Bluecoat Gin in April 2006. That blue glass bottle has become ubiquitous wherever mixologists turn out labor-intensive cocktails.

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A Moveable Feast

If you’ve visited the Fair Food Farmstand in the Reading Terminal Market, and you’ve found coolers filled with raw milk, pasture-raised eggs and humanely raised meats. But what you probably haven’t done is ask about the story behind these locally produced items. That’s about to change.

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Beekeeping at Bartram’s

Bartram’s Garden, the pre-revolutionary home of naturalist John Bartram, is an unlikely location to begin with. Located next to a housing project in Southwest Philadelphia, the unassuming entrance masks Bartram’s stone house, the historic garden and the woods along the river. Even more unlikely are the five sets of beehives tended by local beekeepers.

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Q&A: Southwark’s Sheri Waide

Since Sheri Waide and her husband Kip opened Southwark in 2004, the bar and restaurant has acquired a justifiably stellar reputation both for pre-prohbition cocktails and menus built on locally sourced produce and meats. PW spoke with Sheri as she was preparing for a final meal before closing the restaurant for a much-needed mid-summer vacation.

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Weaver’s Way Co-op Enjoys the Sweet Sounds of Success

When Weaver’s Way Co-op began leasing the quarter-acre of land in 2000, education was an immediate focus of the farm. The Co-op, firmly ensconced as a symbol of Mount Airy’s progressive inclinations, started the farm as a memorial to long-time board member Mort Brooks. From the first season on, fourth grade students at nearby C.W. Henry Elementary School have been involved in visiting the farm, planting seedlings, weeding and harvesting. Now, the focus is more on the food itself.

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Charcuterie Gains Popularity in Old City

On a warm early summer night, I found myself in Old City. No, I wasn’t sipping cocktails at one of the interchangeable sidewalk cafes on Market Street. That would’ve been a waste of my time, considering another less visible, yet infinitely more appealing trend is taking root in the neighborhood: careful attention to the art of curing meat. With little fanfare, a nexus of charcuterie has emerged around Third and Market. Just as Ninth and Wharton is the place (for out-of-towners) to get cheesesteaks, and my own West Philly neighborhood has Dungeoness crab locked down, look to oldest precincts of our city for pates, terrines and duck prosciutto.

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A Doylestown Farm Offers Tips on Vegetable Gardening

It’s tough to get more local than a trip from your own garden to the plate. And while many people shy away from purchasing produce from their local farmers’ market because it’s often more expensive than what they can find in the grocery store, starting a garden can be even cheaper than buying vegetables, regardless of the source.

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Spring Produce at Clark Park Farmers Market

At Clark Park in West Philadelphia, while the trolleys clatter up and down Baltimore and Chester Avenues, the same coterie of farmers and assistants stand behind the tables covered with root vegetables and greens. The heavy parkas have been exchanged for lighter jackets, but for the shoppers, there are few surprises. It’s the paradox of the early spring. While the weather has changed—and with it, attire, attitudes and expectations—the new crops are still in the ground, not at the market.

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Challa? Holla!

The world of artisanal food production tends to attract dreamers, misfits and others just disinterested in following an unswerving path through life. It’s as if it’s almost a requirement. Michael Dolich himself got a law degree and worked as a trial lawyer, doing personal injury cases and mediation. Now he’s making some real bread.

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