Fall 2016 Issue of Edible Philly

 

A Fresh Batch has Just Arrived!

Pick up a complimentary copy of Edible Philly’s Fall 2016 issue
at one of these partner locations while supplies last or click here for additional venues.

coverephilfall16

Alba Vineyard, Milford, NJ 
albavineyard.com

Altomonte’s, Doylestown & Warminster
altomontes.com

Cecil Creek Farm, Mickleton, NJ
cecilcreekfarm.com

Chaddsford Winery, Chadds Ford 
chaddsford.com

The Common Market
commonmarket.org

Doylestown Food Market
doylestown.coop

Fair Food Farmstand, Reading Terminal, Philadelphia 
fairfoodphilly.org

Farm Art Produce, Folcroft
farmartproduce.com

Flying Fish, Somerdale, NJ 
flyingfish.com

The Gables Bed & Breakfast, Philadelphia 
gablesbb.com

Greensgrow Farm, Philadelphia 
greensgrow.org

Griggstown Farm, Princeton, NJ 
griggstownquailfarm.com

Hopewell Valley Vineyards, Pennington, NJ 
enjoyhopewellvalleywines.com

Kimberton Whole Foods, Kimberton, Downingtown, Douglassville, Ottsville 
kimbertonwholefoods.com

Metropolitan Bakery, Philadelphia 
metropolitanbakery.com

Penns Woods Winery, Chadds Ford 
pennswoodswinery.com

Reading Terminal Market, Philadelphia 
readingterminalmarket.org

Trickling Springs Creamery, Chambersburg 
tsorganic.com

Wegmans, Select Locations 
wegmans.com

Edible Philly has arrived! Celebrating the vibrant, local food culture of Philadelphia and the surrounding Delaware and Lehigh Valley region, Edible Philly focuses on the people and the stories energizing one of the nation’s most dynamic food communities. Don’t miss a single mouthwatering issue. Subscribe or pick up a complimentary copy at one of our partner locations.


Edible Philly Blog


  • Friz Wit: The New Cheesesteak in Town

    fritzPhoto by A Few Fishes

    Get Friz Wit's sandwich at Pizzeria Beddia this Sunday, May 29th, from noon until they’re sold out. Cheesesteaks are $12 (cash only) with complimentary beer tastings by Slyfox.

    Whenever out-of-town friends come to visit, I ask them to think of few things they’d like to do while in Philadelphia. Of course, someone always mentions the cheesesteak and I face a dilemma: go along with it, explain the Pat’s/Geno’s rivalry and let them have their pick? Or give them my honest opinion: we’d be better off avoiding the sandwich altogether.

    Ari Miller, chef and Philly native, felt similarly about cheesesteaks. “They’re almost an insult to ... more

  • Reviving Ancient Ales

    IMG_4044

    Imagine scraping the residue from the base of a thousand-year-old keg, analyzing the compounds, and then teaming up with a brewery to recreate the libation that may well have fueled the building of the pyramids. Did archeology just get a little more interesting?

    Dr. Patrick McGovern thinks so. He’s the Scientific Director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania. As a world expert in ancient fermented beverages, he’s identified early libations from Turkey to Scandinavia to Honduras. He’s responsible for tracking down the oldest known booze, which dates back 9,000 years to China’s Yellow River Valley. The 70-year-old scientist and professor has been called the “Indiana Jones of Ancient Ales, Wines, and ... more

  • Philly Farm and Food Fest Highlights

    KatherineNancyFest

    In case you were wondering: the fifth annual Philly Farm and Food Fest happened this past Sunday and it was amazing. Our region’s stellar artisans, farmers, and grocers stood table to table, filling the sprawling Philadelphia Convention Center. The 192 tables showed the stunning variety of provisions produced in the greater Philadelphia area.

    It was amazing; it was also overwhelming. Between the curd convention with more cheese samples than I could count, the piles of local produce at the CSA pop-up shop, the morsels of crusty breads at the grain station, and the pickled, brewed, baked, foraged, fermented, and preserved treats all around, I found myself starting to panic. How am I going to try EVERYTHING?

    Maybe if you arrived at 10 am for the preview hour and stayed until breakdown at 4:00pm (and you weren’t busy passing copies of Edible Philly and having wonderful conversations with so many of our readers) you might have been able to take it all in. Assuming you, too, were unable to achieve this feat, I’d like to highlight a few new-to-me items I found especially delicious in my next few posts.

    First up: Burnt Cabins Grist Mill.

    more
  • Win Tickets to the Philly Farm and Food Fest

    INDUSTRY-PREVIEW-WEB-2

    Want to beat the crowds at the Philly Farm & Food Fest on Sunday, April 10?

    Enter to win a pair of VIP tickets to the fest by leaving a comment below this blog post by midnight on April 4th. The winner and a guest will get to explore the fest an hour earlier than the general public and have the opportunity to mingle with 300 other VIPs, including chefs, press, and food industry insiders. The winner will be chosen at random and notified on April 5. Don't miss your chance! 

    more
  • Snacking & Shopping at Kimberton Whole Foods

    IMG_3628

    Welcome to the Eat Local Challenge! This blog series is intended as a useful tool to help you achieve tasty success in your local eating undertaking. Each week, we’ll highlight a store, app, product, market, or community member in the hopes of giving you some new resources for Philly eating. Have a tip to share? I’d love to hear from you at katherine.rapin@gmail.com

    Sweetwater Baking Co.’s buttermilk-soaked granola, creamy raw milk from Camphill Village Dairy, and my very first wheatgrass shot; can you guess where I stopped recently for an afternoon snack?

    If you’re looking for the feel of a local co-op but with a wider selection and multiple  locations, check out ... more

  • Late Winter at the Fair Food Farmstand

    Watermelon Radish from the Fair Food Farmstand in Reading Terminal Market

    Welcome to the Eat Local Challenge! This blog series is intended as a useful tool to help you achieve tasty success in your local eating undertaking. Each week, we’ll highlight a store, app, product, market, or community member in the hopes of giving you some new resources for Philly eating. Have a tip to share? I’d love to hear from you at katherine.rapin@gmail.com

    The warming weather makes me crave one thing that’s just not in season quite: fresh fruit. The frozen strawberries I put up last summer are long gone, and I’m saving the last jars of preserves for some special occasion. So I went to see what I could find at the Fair Food Farmstand to satisfy my craving.

    Fair Food Farmstand in Reading Terminal is the local eating challengers safe haven; products are sourced from more than 90 growers and producers in southeast PA, south Jersey, and even urban farms in Philly. The farmstand works with growers who use responsible methods and producers who use local ingredients in their products. ...

    more
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