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Nature’s Vin Wine Tasting
By Audrey Caspar Clark If you are a familiar with the Main Line (a Philadelphia suburb), perhaps you have noticed the sign along Lancaster Avenue in Wayne for Nature’s Vin. Maybe you have wondered what that business is – a new eatery or a wine shop? Well, it’s a bit of both – and on Sunday…
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RECIPE: Radicchio Salad by Thomas Hoy
I had the best chicory salad of my life at a sun spattered corner bistro in Paris last month. Last month I took a two week repose. The fall and winter farming season had caught up to me. The summer months compounding and the recent weeks spent pruning the vineyard left my hands raw and…
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Reducing Kitchen Waste: A Habit That Nourishes You and the Planet
Reducing Kitchen Waste: A Habit That Nourishes You and the Planet By Ayleen Rivadeneira, Nutritionist Every year, millions of tons of food end up in the trash while millions of people struggle to eat well. Reducing kitchen waste is not just an environmental responsibility — it’s also an opportunity to improve your nutrition and save…
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Narberth Farmers Market
Hey there – Spring is here and your local Farmers Markets are buzzing with activity. This is the time of year when you can find the tender roots, shoots and sprouts of seasonal produce. You say you don’t know what to do with that asparagus and those fiddle head ferns? Ask the experts – the…
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Support local cheese makers for National Cheese Month
Support local cheese makers for National Cheese Month Many Americans have been brought up eating foods out of season throughout the year. While the concept of seasonality is familiar to many, the idea of only having access to certain foods at specific times of the year might seem outlandish – if not offensive – to…
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Grow a Garden That Gives Back: Native & Heirloom Plants
Did you know that many fruits and vegetables we eat today have deep roots in history? Heirloom varieties are fruits and vegetables that have been passed down for generations – typically 50 years or older – and have existed long before modern mass agriculture. These plants offer rich flavors, unique appearances, and a direct link to…
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How to Create a Philly Charcuterie Board
Charcuterie boards have lost the plot. Going from simple cuts of meat and selected cheeses to full on inebriating grazing boards smeared with labyrinths of hummus, mounds of ricotta, heavy dips, brittle chips and everything in between. It’s time we retreat. Let’s let quality do the talking. Simple things done well. I believe a charcuterie…
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All About Organic Poultry
With Thanksgiving fast upon us, the subject of poultry—specifically turkey—has been top of mind for many. Serious slow food proponents know that the best option for our health, the planet, great flavor, and the birds themselves, is to steer clear of factory farming and buy your Thanksgiving bird from a local producer—preferably from a farm…
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Coffee That’s For the Birds
Here’s something to think about when you pour yourself your morning cup of coffee: There’s a direct connection between what’s in your mug and the sharply declining numbers of migratory birds. Bird populations in the U.S. and Canada are estimated to have dropped by 29 percent (or 3 billion birds) since 1970, and a key…
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Growing Pains
I’ve never believed in the notion that someone is born with certain talents. It always seemed too idealistic to think that an affinity towards something could just be passed down through one’s bloodline. Generations upon generations linked mysteriously through DNA and special skills. It sounds nice in a novel or movie, but I’ve always felt…
