Spring 2017 Issue of Edible Philly


A Fresh Batch has Just Arrived!

Pick up a complimentary copy of Edible Philly’s Spring 2017 issue
at one of these partner locations while supplies last or click here for additional venues.


Alba Vineyard, Milford, NJ 

Altomonte’s, Doylestown & Warminster

Cecil Creek Farm, Mickleton, NJ

Chaddsford Winery, Chadds Ford 

The Common Market

Doylestown Food Market

Fair Food Farmstand, Reading Terminal, Philadelphia 

Farm Art Produce, Folcroft

Flying Fish, Somerdale, NJ 

The Gables Bed & Breakfast, Philadelphia 

Greensgrow Farm, Philadelphia 

Griggstown Farm, Princeton, NJ 

Hopewell Valley Vineyards, Pennington, NJ 

Kimberton Whole Foods, Kimberton, Downingtown, Douglassville, Ottsville 

Metropolitan Bakery, Philadelphia 

Penns Woods Winery, Chadds Ford 

Reading Terminal Market, Philadelphia 

Trickling Springs Creamery, Chambersburg 

Wegmans, Select Locations 

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

  • Brewer’s Plate 2017 Highlights

    Six exceptional tastes from last Sunday's event

    IMG_6269 - Version 2The Brewer’s Plate is Fair Food Philly’s annual benefit event where chefs, brewers and artisans team up to provide their best pairings in the name of good food and beer. This year, nearly 100 of our region’s breweries, restaurants, bakeries and cheese makers assembled in the Kimmel Center, providing 1,500 attendees with a staggering number of samples to choose from.

    “Our offerings have expanded as the Philly beverage scene has expanded,” Fair Food founder and director Ann Karlen says. Distillers, cider makers, and kombucha fermenters joined the brewers this year.

    Brewer’s Plate provides an opportunity to talk to chefs and brewers in person ... more

  • Regional Culinary Traditions Revived

     Our region’s top growers, chefs, and food historians collaborate to benefit Pennsylvania foodways research

    By Katherine Rapin

    If you flipped through cookbooks and restaurant menus from early 20th-century Pennsylvania, you’d find the dishes of a pre-industrialized, pre-globalized food era, evidence of a time when cooks used mostly indigenous ingredients and scant, select imports.

    Look beyond scrapple, and you might come across recipes for Pepper Pot Soup, made with tripe, potatoes and chilies by way of early Caribbean trade routes. You’d learn that Chicken and Waffles evolved from the Catfish and Waffles dinners held at Inns and Hotels along the Schuylkill River. You’d debunk the origin story of chow-chow, the sweet and sour pickled vegetable relish thought to be a mainstay on the Pennsylvania ... more

  • 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


    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


    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.

  • Win Tickets to the Philly Farm and Food Fest


    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! 

  • Snacking & Shopping at Kimberton Whole Foods


    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. ...

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