su nday, AP RIL 14, 201 3 P EN N SYLVA NI A CON V E N T I O N C E N T E R anne x
BECOME A MEMBER IN 2013! VISIT OUR NEW WEBSITE! GREENSGROW.ORG
THE NURSERY IS OPEN! spring hours: Thursday & Friday • 10am–4pm • Saturday • 10am–3pm
PI CK UP S IN KE NS IN GT ON NAVY YARD • CENTER CITY W ES T PH ILL Y • CA MD EN
UP FOR ALL THE DETAILS AND TO SIGN GO TO: GREENSGROW.ORG/CSA SEED STARTING SUPPLIES • COLD CROP & HERB STARTS • SPRING ANNUALS • AND MORE
DROP OFF YOUR WINDOW BOXES-WE’LL HAVE THEM READY BY MOTHER’S DAY! phillyfarmfest.org
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PRESENTING SPONSOR
CONTENTS EAT, DRINK & BE LOCAL
p. 6
Smorgasbord of Philly
p. 10
EXHIBITors & map
p. 14
please support our spon sors
Making the grade
p. 16
workshops
p. 18
cooking demos
p. 20
PF3 would love to hear what you have to say! Fdbk makes it fast and simple to give meaningful feedback from your mobile phone. Get rewarded for your feedback, and spread the love on social media. It couldn’t be easier. Just visit the website below – your fdbk makes a huge difference for PF3! Note: This site will not be activated until the day of Fest, Sunday April 14.
about the hosts co m e v i s i t T HE
BOOT
H #65
to pickup our latest issue & learn about sustainability work in Philadelphia.
This event guide was created by Grid, Fair Food and PASA, and published by Red Flag Media, 1032 Arch St., Third Floor, Philadelphia, PA 19107.
Fair Food
fair food is committed to bringing healthy local food to the marketplace and promoting a humane sustainable agriculture system for the region. Since 2000, Fair Food has been uniting family farmers and food producers with businesses and consumers to expand and strengthen the local food economy. Please visit us at the Fair Food Farmstand in Reading Terminal Market, our year-round all-local grocery store! For more information, visit fairfoodphilly.org , and follow us at facebook.com/pages/Fair-Food-Philadelphia
PASA
With more than 5,000 members, PASA (Pennsylvania Association for Sustainable Agriculture) is one of the oldest and largest sustainable agriculture organizations in the U.S. Through business and marketing support for farmers, public advocacy and consumer education, PASA seeks to promote profitable farms that produce healthy food for all people while respecting the natural environment. PASA maintains an eastern regional office in Exton, Chester County, and hosts workshops and events open to non-members and members throughout the year and across southeastern Pennsylvania. We welcome all “eaters” to join us in support of local food and family farms. For more information, visit pasafarming.org , follow us at facebook.com/pasafarming , youtube.com/pasafarming and now @pasafarming
philly farm & food fest
Philly Farm & Food Fest brings together regional farmers, unique food producers, and sustainable businesses and organizations under one roof for a day of sampling, shopping and learning about our region’s diverse and abundant food system. A collaboration of Fair Food and PASA, PF3’s proceeds benefit these nonprofit organizations.
LOCAL FOOD, LOCAL POWER
To offset the electricity emissions of this event, Clean Currents has purchased Renewable Energy Certificates (RECs) equal to the amount of power used on April 14th at PF3. RECs were developed by the U.S. Environmental Protection Agency to account for the environmental benefit of electricity generated by green sources. Each REC represents 1,000 kilowatts per hour of renewable energy, equal to the amount of energy produced in the average single family home each month. By purchasing enough
RECs to match the electricity usage of this event, Philly Farm & Food Fest is officially wind-powered! All RECs provided by Clean Currents are Green-e Energy Certified, ensuring that the energy purchase supports the development of new wind resources in the U.S. So, you can breathe easy knowing this event is truly sustainable. Learn more about Clean Currents at windpowerpa.com . Learn more about Green-e Energy at green-e.org .
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Eat, Drink & Be Local!
Local Libations Lounge The Local Libations Lounge offers the unique opportunity to sample five hand-selected premium Pennsylvania spirits. Artisan producers from Victory Brewing Company, Philadelphia Distilling, Subarashii Kudamono, Frecon Farms and Dad’s Hat Pennsylvania Rye Whiskey will conduct personal guided tastings of their products as a separate ticketed event within PF3 on Sunday, April 14. Prepare your taste buds to savor Victory’s fantastic craft beer, Dad’s Hat award-winning rye whisky, the debut of Frecon Farms Early Man hard cider,
Six exciting additions in store for the second Philly Farm & Food Fest
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and the brilliant first-ever “Pennsylvania Martini” pairing Philadelphia Distilling’s Bluecoat Gin with Subarashii Kudamono’s Asian Pear Dessert Wine. Scrumptious and local! Advance tickets are available for $15 (plus handling fees) in very limited supply. Tastings will be held on the hour between 12 and 3 p.m. and are limited to groups of 40 participants. You must be 21 to purchase tickets and photo ID is required to enter the Local Libations Lounge.
Advance tickets available at phillyfarmfest.org
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LOCAL & SUSTAINABLY GROWN PRODUCE, MEAT, DAIRY, PET, AND WELLNESS PRODUCTS
Featuring fresh organic, chemical-free, and conventional produce.
HOURS: M-F 8AM—9PM SAT-SUN 9AM—9PM
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4824 BALTIMORE AVE 215.729.2121 MARIPOSA.COOP
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Mind Your Business
Workshops and Presentations
This year’s Philly Farm & Food Fest will feature a variety of workshops spanning a broad range of topics including: “Putting the Attainable in Your Sustainable Business,” presented by MidAtlantic Farm Credit and the Farmers Union, and “Super Small Batch Canning and Preserving,” led by Marissa McClellan. PF3 workshops are meant to be interactive, bringing together experts for presentations followed by Q & A sessions to help attendees get the most out of their workshop experience. See p.18 for the workshop schedule and more information.
Bring the Kids Kids’ Activities
Philly Farm & Food Fest offers fun ways to engage your kids in learning about wholesome and delicious local foods. Kids’ activities include the opportunity to meet real agricultural royalty — like the Pennsylvania State Honey Queen and Dairy Princess — and lots of friendly farmers. Staffers from the Please Touch Museum join PF3 presenting sponsor Whole Foods Market to entertain kids and parents with fun games and interactive exhibits. Visit them in the Atrium from 11 a.m. to 4 p.m. to join in the action. Chipotle Mexican Grill, a supporting sponsor of PF3, will offer kids the opportunity to custom design organic cotton t-shirts and receive a free kids’ meal card.
Where’s the Beef?
Eat More Responsible Meat
Learn from the Experts Cooking Demos
Acclaimed farm-to-table chefs will demo dishes that incorporate sustainable, local, seasonal ingredients and products. Participating chefs include Josh Lawler, chef and owner of The Farm and Fisherman; Valerie Erwin, chef and owner of Geechee Girl Rice Café; Yun Fuentes, chef at JG Domestic; and Lynn Buono, chef and owner of Feast Your Eyes Catering.
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Meet a Legend
Judy Wicks Book signing
Judy Wicks, founder and former owner of the White Dog Cafe, will be signing and selling copies of her new book, Good Morning, Beautiful Business. The book, her memoir, is about the evolution of an entrepreneur who would not only change her neighborhood, but would also change her world — helping communities far and wide create local living economies that value people, nature and place more than money.
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If you have yet to experience the difference in flavor and quality of humanely and sustainably raised meat, plan on adding meat to your PF3 shopping list. Lamb, pork, chicken and grassfed beef are all available from a wide variety of family farms and local businesses. In the Atrium, Philadelphia CowShare will be hosting a one-day sale, featuring 100 perecent grass-fed beef and pastured pork from several local farms. You can purchase individual packages of steaks, roasts, ground beef, bacon, sausage, pork chops and more at a great price. Philadelphia CowShare will also offer sampler packs including a mix of cuts, plus recipes to match. All of the meat is individually packaged, labeled, USDA-certified and flash frozen.
EARTH
bread + brewery
Killer Wood-Fired Flatbread, Alchemic Housemade Beer, World-Class Wine
Spring Mill Café
Innovative Low Country Cooking at it’s best!
$25 Plat du Jour Tues – Thurs Evenings
Soon to be seen on
Includes Soup or Salad, Entrée, Dessert & Coffee or Tea.
The Food Network’s Diners, Drive-ins and Dives Handmade Soda, Microbrewed Kombucha, Zero Gigantic Flatscreen TVs Live Music every 2nd + 4th Sunday 7136 germantown ave. (mt.airy)
215.242.6666 / earthbreadbrewery.com
Country French Fare proudly prepared with Lancaster Farm Fresh Co-op’s finest offerings.
Geechee Girl Catering Party at your place or at ours.
6825 Germantown Ave. Philadelphia, Pa 19119 . 215-843-8113
www.GeecheeGirl.com rtmGRID4.5x4.75_Layout 1 8/31/12 3:28 PM Page 5
springmill.com 610.828.2550 Conshohocken
Prime Time! MIDATLANTIC WOMEN’S CONFERENCE oct 5-6
women’s health . herbal medicine gardening . plant identification yoga . drumming & more!
Godshall’s
Giunta’s
M artin’s
Smucker’s featuring Kate Gilday
redearthfarm.org/whc
L. Halteman
Reading TeRminal maRkeT
MON–SAT 8–6 & SUN 9–5 • $4 PARKING • 12Th & ARch STReeTS • 215-922-2317
www.readingterminalmarket.org
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Smorgasbord of Philly A sampling of the amazing variety of local growers and producers at this year’s Philly Farm & Food Fest
F
rom oysters to ice cream, to hummus, cheese, fresh fruits and vegetables, Philly Farm & Food Fest has it all. The Convention Center will be teeming with the best local growers and producers in Philadelphia. Here’s just a sampling of who you will find, so get ready to dive in and make your own delicious discoveries! American Native Nursery
Culton Organics
American Native Nursery is an ecological restoration and sustainable landscape services firm, and one of the largest native plant nurseries in the Northeast. Their environmental stewardship mission and business model are rooted in scientific research and experimentation in plant communities, genetics and field techniques. They serve government and commercial clients, as well as individual property owners. Their mission is grounded in citizen science, green education and community building. americannativenursery.com
Culton Organics operates on 53 acres outside Lancaster on land that’s been family-owned for three generations. Today the farm is headed by Tom Culton and specializes in heirloom produce, especially rare and endangered varieties. Culton grows a wide variety of crops, such as globe artichokes, edamame and popcorn, in addition to 250 varieties of tomatoes and 100 varieties of garlic. With such a spread, it’s no surprise that Culton has attracted the attention of chefs in New York and Philadelphia, including Marc Vetri, Daniel
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Stern and Tom Colicchio. Culton Organics can also be found at the Headhouse Farmers Market. food.visitphilly.com/culton-organics
Doe Run Dairy A grass-based dairy and farm run by husband and wife Kristian and Haesel Holbrook. Kristian oversees the dairy herds and leads the farm’s cheese making, while Haesel manages the farm’s sustainable fruit and vegetable gardening, food preservation and fermentation practices. The dairy practices rotational grazing for all animals. The cheesemaking facility and farm are part of Doe Run Farm, the estate of Urban Outfitters’ founder, Richard Hayne.
Knob View Farm An 11-acre, family-operated farm in scenic Cherry Valley, just south of Stroudsburg, Pa., Knob View Farm specializes in hardneck gourmet garlic, shallots and varieties of baby and fingerling potatoes. Their Gourmet Garlic Sea Salts are made with solar evaporated, natural sea salts, preserving trace minerals and flavor. Enhanced with real garlic, herbs and spices, these salts are great on meats, fish, vegetables, pasta and more. Kvfarm.com
TAP IT.
The Neighborhood’s de facto living room. – National Geographic.
FreshaPeel Hummus! Founded in 2009 by “common folk in the heartland of Lancaster County,” FreshaPeel Hummus! is focused on creating healthy, hummus bursting with unique, fresh flavors. Their artisanal gourmet hummus is made in small batches and infused with all-natural ingredients sourced from local, familyowned farms. lancasterhummus.com
Local Food, Beer, and Music.
Organic Mechanics Soil Company Mark Highland started organic farming and landscaping in the 1990s when there was little organic potting soil available. So he began researching soil and how to embrace environmental sustainability in the landscape and garden world. Today, Organic Mechanics offers a 100 percent organic potting soil and planting mix made with locally sourced ingredients. The soils are used by backyard gardeners as well as professional gardeners at arboretums and botanical gardens, including Longwood Gardens and Chanticleer Gardens.
IT’S ALL GOOD. phillyfarmfest.org
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OwowCow Creamery
ReAnimator Coffee
Stryker Farm
A premium ice cream producer in Bucks County, OwowCow Creamery uses local eggs, cream and honey to make ice cream in small batches completely from scratch. While their chocolate (a super rich ganache chocolate) and three vanilla (Madagascar, Indonesian and Tahitian) flavors are year-long staples, other offerings change with the season, depending on which fruits and herbs are available. In the spring look for flavors featuring local lavender, mint, berries and lemon, as well as new toppings and homemade syrups to create the ultimate local sundae. Stop by their stores in Ottsville and Wrightstown to try a scoop (or two!). facebook.
Founded by Drexel University graduates Mark Corpus and Mark Capriotti, ReAnimator Coffee is a locally owned and operated micro roaster based in Philadelphia. What originally began as a hobby is now a mission to provide fresh, sustainable, single-origin coffee roasted in Philadelphia. ReAnimator prides itself on not just providing a high-quality product, but also educating customers about where their coffee comes from, how it’s roasted, and even how to brew it. reanimatorcoffee.com
As a student at Drexel University, Nolan Thevenet realized he was spending more time daydreaming about a future as a livestock farmer than listening in class. So despite having no agricultural experience, he decided to move back to his family’s 47 acres in the Pocono Mountains and start farming. The rolling hills and thick overgrowth proved to be ideal for raising pigs and goats in a small, sustainable way. Three years later, the farm is raising pigs, goats (for meat and dairy), and plans to add chickens this spring. strykerfarm.com
com/pages/OwowCow-Creamery/100461438753
Alphabetical list of exhibitors *Booth numbers in parentheses, subject to change Amaranth Gluten Free Bakery (44) Amazing Acres Goat Dairy (2) American Native Nursery (14) Artisan Exchange (10,11) Beechwood Orchards (43) Bennett Compost (78) Birchrun Hills Farm (103) Bobolink Dairy (51) Capogiro Gelato Artisans (5) Chatham University (8) Cherry Grove Farm (23) Chipotle Mexican Grill (108) Choptank Oyster Company (111) Christina Maser Co. (90) Clean Currents Wind Energy (101) Cobblestone Krautery (29) Columbia County Bread & Granola (3) Common Market Philadelphia (92) Country Time Farm (102) Culton Organics (93) Dad's Hat Pennsylvania Rye Whiskey (109) Doe Run Dairy (91) Eberly Poultry (63) Fair Food Farmstand (89) Farm Fromage (4) Farmers Union (41) Fest Box Office & Information (A7) First Field (104) Fox School of Business (34) Frecon Farms (94)
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Frecon Farms Hard Cider (109) FreshaPeel Hummus! (55) Front Porch Family Farms (64) Gemelli Bakers (50) Gilda's Biscotti (95) GMO Free PA (49) Golden Valley Farms Coffee Roasters (9) Good Spoon Seasonal Foods (28) Green Mountain Energy Co. (86) Greensgrow Farms (105) Grid Magazine (65) Happy Cat Farm (26) Harvest Local Foods (48) Hidden Hills Dairy (13) High View Farm (57) Hillacres Pride (21) ICG International (18) Intrinsic Foods (81) Jamison Farm (20) John & Kira's (15) Judy Wicks (A1) Keystone Development Center (75) Kimberton Whole Foods (106) Knob View Farm (61) KOV (39) Lancaster Farm Fresh Co-op (107) Lancaster Trading House (38) Lansdowne Farmers Market (52) Les Dames d'Escoffier/Slow Food Philadelphia (58) Little Baby's Ice Cream (36)
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Market Day Canele (35) Mayor's Office of Sustainability (1) Metropolitan Bakery (83) Mompops (110) Old School Farm (56) Organic Mechanics Soil Co. (25) OwowCow Creamery (73) Oyler's Organic Farms (37) PASA (85) Peace Tree Farm (24) Penn Environment (72) Pennypack Farm & Education Center (59) Philadelphia Beekeepers Guild (45) Philadelphia CowShare (67) Philadelphia CowShare/ Meat Market (A5) Philadelphia Distilling (109) Piper's Peck (87) PSU Extension/Master Gardeners (A3) Rainbow Farm (30) ReAnimator Coffee (96) REI (A2) Ric's Bread (54) Ridge Valley Farm (53) Rodale Institute (97) Root Mass Farm (69) Rushton Farm (80) SHARE/ Nice Roots Farm (76) Shellbark Hollow Farm (68) Sierra Club (40) Simply Ghee (16)
Small Valley Milling (82) Spotted Hill Farm (100) Stryker Farm (42) Subarashii Kudamono (79) Subarashii Kudamono Pear Wine (109) Summer Smiles Honey (22) Sweet Farm Sauerkraut (71) T M Kovacevich Produce (60) Tait Farm Foods (84) Tandi's Naturals (19) The Enterprise Center CDC (46) The Fruit Guys (27) The Reinvestment Fund (31) Three Springs Fruit Farm (32) Trinity Inspired Farms (17) Two Gander Farm (47) Upper Merion Farmers Market (77) Vera Pasta (12) Victory Brewing Company (109) Whole Foods Market (A6) Wholesome Dairy Farms (70) Wild Flour Bakery (74) Wild for Salmon (33) Williams-Sonoma (A4) WoodsEdge Wool Farm (98, 99) Wyck House Home Farm (7) Wyebrook Farm (6) Yeehaw Farm (62) Yellow Springs Farm (66) Zsa's Gourmet Ice Cream (88)
Three Springs Fruit Farm Family-owned and operated for more than 100 years, Three Springs Fruit Farm is now a partnership among David, John and Ben Wenk. Located between Gettysburg and Carlisle, Pa., the 450 acres are farmed with a focus on sustainability and good land stewardship. The Wenks use Integrated Pest Management practices to grow a variety of apples, peaches, cherries, apricots, pears, small fruits and vegetables, which are all sold in their farmers markets and wholesale. threespringsfruitfarm.com
Wild For Salmon After a commercial salmon fishing trip to Alaska with a friend in 2002, Steve and Jenn Kurian saw the potential to bring sustainably harvested wild Alaskan sockeye salmon back to Pennsylvania. Now each summer the couple travels to Bristol Bay, AK where they spend several weeks fishing. The salmon are filleted, flash frozen and vacuum sealed in Alaska, then shipped back to Pennsylvania where it’s sold online, at their retail store in Bloomsburg, Pa., as well as at farmers markets, natural food stores and restaurants throughout Pennsylvania. wildforsalmon.com
The Merchants Fund makes small grants to small businesses in Philadelphia. We invested with Philly Farm & Food Fest because it is all about the best food from our
local economy. Featured above is Gilda Doganiero, board member of TMF, her extraordi-
locally and Kira Baker-Doyle is also a board member. Both companies will be exhibiting at Philly Farm & Food Fest. The photo was shot at the Fair Food Farmstand at Reading Terminal. 1528 Walnut Street, Ste. 1004 • 215-399-1339 merchantsfund.org • info@merchantsfund.org
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Exhibitors ATRIUM A1. Judy Wicks A2. REI A3. PSU Extension/Master Gardeners A4. Williams-Sonoma A5. Philadelphia CowShare/Meat Market A6. Whole Foods Market A7. Fest Box Office & Information
40. Sierra Club 41. Farmers Union 42. Stryker Farm 43. Beechwood Orchards 44. Amaranth Gluten Free Bakery 45. Philadelphia Beekeepers Guild 46. The Enterprise Center CDC 47. Two Gander Farm 48. Harvest Local Foods 49. GMO Free PA 50. Gemelli Bakers 51. Bobolink Dairy 52. Lansdowne Farmers Market 53. Ridge Valley Farm 54. Ric’s Bread 55. FreshaPeel Hummus! 56. Old School Farm 57. High View Farm 58. Les Dames d’Escoffier/Slow Food Philadelphia 59. Pennypack Farm & Education Center 60. T M Kovacevich Produce 61. Knob View Farm 62. Yeehaw Farm 63. Eberly Poultry 64. Front Porch Family Farms 65. Grid Magazine 66. Yellow Springs Farm 67. Philadelphia CowShare 68. Shellbark Hollow Farm 69. Root Mass Farm 70. Wholesome Dairy Farms 71. Sweet Farm Sauerkraut 72. Penn Environment 73. OwowCow Creamery 74. Wild Flour Bakery 75. Keystone Development Center 76. SHARE/ Nice Roots Farm 77. Upper Merion Farmers Market 78. Bennett Compost 79. Subarashii Kudamono 80. Rushton Farm 81. Intrinsic Foods 82. Small Valley Milling 83. Metropolitan Bakery 84. Tait Farm Foods 85. PASA
HALL G 1. Mayor’s Office of Sustainability 2. Amazing Acres Goat Dairy 3. Columbia County Bread & Granola 4. Farm Fromage 5. Capogiro Gelato Artisans 6. Wyebrook Farm 7. Wyck House Home Farm 8. Chatham University 9. Golden Valley Farms Coffee Roasters 10/11. Artisan Exchange 12. Vera Pasta 13. Hidden Hills Dairy 14. American Native Nursery 15. John & Kira’s 16. Simply Ghee 17. Trinity Inspired Farms 18. ICG International 19. Tandi’s Naturals 20. Jamison Farm 21. Hillacres Pride 22. Summer Smiles Honey 23. Cherry Grove Farm 24. Peace Tree Farm 25. Organic Mechanics Soil Company 26. Happy Cat Farm 27. The Fruit Guys 28. Good Spoon Seasonal Foods 29. Cobblestone Krautery 30. Rainbow Farm 31. The Reinvestment Fund 32. Three Springs Fruit Farm 33. Wild for Salmon 34. Fox School of Business 35. Market Day Canele 36. Little Baby’s Ice Cream 37. Oyler’s Organic Farms 38. Lancaster Trading House 39. KOV
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Baked Goods Dairy Dry Goods Information Meat & Fish Miscellaneous Prepared Produce
86. Green Mountain Energy Co. 87. Piper’s Peck 88. Zsa’s Gourmet Ice Cream 89. Fair Food Farmstand 90. Christina Maser Co. 91. Doe Run Dairy 92. Common Market Philadelphia 93. Culton Organics 94. Frecon Farms 95. Gilda’s Biscotti 96. ReAnimator Coffee 97. Rodale Institute 98/99. WoodsEdge Wool Farm 100. Spotted Hill Farm 101. Clean Currents Wind Energy 102. Country Time Farm 103. Birchrun Hills Farm 104. First Field 105. Greensgrow Farms 106. Kimberton Whole Foods 107. Lancaster Farm Fresh Co-op 108. Chipotle Mexican Grill 109. Dad’s Hat Pennsylvania Rye Whiskey 109. Frecon Farms Hard Cider 109. Philadelphia Distilling 109. Subarashii Kudamono Pear Wine 109. Victory Brewing Company 110. Mompops 111. Choptank Oyster Company *Booth locations subject to change
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64
50
36
18
98
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49
35
17
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34
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48
33
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47
32
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31
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29
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44
28
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42
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24
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54
40
23
5
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39
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38
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51
37
20
2
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110 108
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TO COOKING DEMOS & WORKSHOPS
HALL G ENTRANCE
HALL G
A7
A6
RAMP TO ATRIUM
A6
A5
A4
A3
A2
A1
BROAD STREET
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making the grade A new standard helps consumers make ethical meat decisions
E
ach year more than 60 billion land animals are raised for meat around the world, reports the United Nations’ Food and Agriculture Organization. One way farmers can help ensure the well-being of their animals is to follow the 5-Step Animal Welfare Rating Standards —a tiered rating system for animal welfare practices and conditions within farm-animal production systems. The standards were originally implemented as a two-year pilot project at Whole Foods in 2008, but today the program is run by the Global Animal Partnership, an independent nonprofit that brings together farmers, scientists, ranchers, retailers and animal advocates with a goal of improving animal welfare in agriculture. As of fall 2012, the 5-Step program included just over 2,000 operations that are raising more than 140 million animals annually. Currently there are standards for beef, cattle, pigs and chickens. How does it work? Ratings are decided by independent thirdparty certifiers via auditors trained by the Global Animal Partnership. The auditors follow specific criteria to evaluate animal health and well-being, handling, living conditions and transportation.
Why is this standard important? The standards support and recognize farmers and ranchers for their commitment to animal welfare, while identifying a pathway for incremental and meaningful improvement. Additionally, the standards provide customers with transparency on how animals are raised for the meat they’re purchasing and eating. How can you recognize Step-rated products? Step-rated meat is identified with colorcoded signs and stickers in the fresh meat and pre-pack cases. How does this relate to organic certification? An organic standard follows completely different criteria; Step-ratings relate to animal welfare only. However, Step-rated meats can also be certified organic.
T h e 5 -S t e p A n im a l W e l f are R at in g S ta n d ards No crates, no cage s Animals live with sp ace to move around and stretch their legs. St ep 1
Enriched environ ment Animals are provid ed with enrichments that en courage behavior tha t’s natural to them — like a ba le of straw for chick ens to peck at, a bowling ball for pig s to shove around, or a sturdy object for cattle to rub against. St ep 2
Enhanced outdoo r access Pigs, chickens and turkeys might live in buildings but the y all have access to outdoor areas. St ep 3
Pasture centered When living outdo ors, chickens and turkeys get to forag e, pigs get to wallo w and cattle get to roam. St ep 4
Animal centered; all physical alterations prohibi ted The well-being of the animals is the prima ry focus; efficiency and econo my are secondary. St ep 5
Animal centered; entire life on same farm Animals raised to Ste p 5+ standards mu st be born and live their entire lives on a single far m. St ep 5+
For more informa
glo ba lan im alp art
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tion, visit
ne rsh ip.org
2.25 x 4.75 GRID Ad
2/25/13
12:26 AM
Page 1
Fresh Local Produce • No Synthetic Chemicals “We Grow What We Sell”
CSA Shares Available! Order online each week and receive your custom packed box at one of 20 locations around the Philadelphia area. A wide selection of fresh, sustainably grown produce from our family farm to your table, June through November. To learn more and register for our CSA, visit www.redearthfarm.org
Red Earth Farm 1025 Red Dale Road Orwigsburg, PA
info@redearthfarm.org OPEN 8:30 a.m.-1 p.m. May 19-October 26. rain or shine
Jersey Fresh Produce Fresh Organic & Artisan Foods Fresh Flowers & More!
Potting Soil
• Local • Peat-free • Retains moisture • 100% Organic
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WORKSHOPS Making & Doing (Room 121C)
Sustainable Policy & Green Business (Room 122B)
11:30 a.m.-12:10 p.m.
An Introduction to Managing Honey Bees
Presented by: Don Shump, founder of Philadelphia Bee Company Take the next step in homesteading with this workshop on beekeeping. Don Shump, manager of one of the largest urban beekeeping operations in the country, will teach best beekeeping practices and answer any of your hive-related questions.
12:30-1:10 p.m.
11:30 a.m.-12:30 p.m.
Putting the Attainable in Your Sustainable Business
Presented by: MidAtlantic Farm Credit and Farmers Union Discover strategies for financial and business management of your new business. Topics discussed will include business planning, financial statement preparation, marketing strategies and industry best practices. Learn from our financial experts!
An Introduction to Philadelphia’s Food Policy Advisory Council
12:45-1:45 p.m.
Presented by: Sarah Wu, Outreach and Policy Coordinator, The Mayor’s Office of Sustainability How does the City of Philadelphia influence the regional food system? Come learn about the Philadelphia Food Policy Advisory Council and its work advising Mayor Nutter’s administration on food policy. Hear about the Council’s accomplishments to date, and learn about opportunities to get involved in future work.
Presented by: Clean Currents Wind Energy You go green at home, you support local and sustainable agriculture, plus organic food – but what about the places where you go out to eat? Find out what local chefs, restaurants, and cafés are doing to support sustainable food and have a lighter impact on the Earth. Hear from a panel of local food and restaurant industry experts, including local business owners, inspiring us with their stories of how they are going green and thriving in Philadelphia! Names of panelists TBA.
1:30-2:10 p.m.
2-3 p.m.
Presented by: Marisa McClellan, canning teacher and author of Food in Jars: Preserving in Small Batches Year-Round Local canning expert Marisa McClellan will be teaching her favorite technique for making small batches of jams, conserves and fruit-based butters. She will also talk about canning safety, fitting preserving into busy lives, and how to can at home with no special equipment. Participants will leave with treats too!
Presented by: Amy Laura Cahn, Garden Justice Legal Initiative, Public Interest Law Center of Philadelphia Explore the legal, policy and informational barriers to accessing Philadelphia’s 40,000 vacant lots for community-driven projects, and discuss how these challenges affect the stability of anchor community institutions and local food security. Also learn about a new web-based toolkit and organizing campaign that’s part of the solution.
an Introduction to Super Small Batch Canning
2:30-3:10 p.m.
Attractive Alternative Crops that Everyone Can Grow
Presented by: Mark Brownlee, principal with American Native Nursery Whether you have a 25-acre farm or a small backyard, you can grow native plants. This workshop will teach you how to grow native seed crops with little effort or investment, but contribute to building a stronger environment and economy.
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How Green is your Café?
Tools & Tactics for Community Land Access
3:15-4:15 p.m.
Lessons from Thriving Food Co-ops In and Around Philadelphia
Presented by: Peggy Fogarty-Harnish, Keystone Development Center, and Bob Noble, Weaver’s Way Co-op and Mid-Atlantic Food Cooperative Alliance Find out why cooperatives are an important part of Philadelphia’s local food community at this workshop on cooperative businesses. Learn about the cooperative business model, hear from current cooperative members and leaders, and discover food co-ops that are significant contributors to Philadelphia’s foodshed.
Organic Coffee. Tastes Awesome. Special Gift with Coffee order! 1) Take a picture of this ad and e-mail it to orders@phillyfairtrade.com 2) Go to www.phillyfairtrade.com and place an order on our online store 3) We’ll include a limited edition Dark Chocolate Coffee Bar with your order* *Limit one bar per person. Before Spring really comes, need to do this by April 30, 2013
Find our coffee online or at area cafes and markets • phillyfairtrade.com • 267.270.2563
Don’t throw it all away!
The average person throws away 1600 pounds of garbage each year. The average Bennett Compost customer throws away less than half that. Our weekly pick-up of food scraps and other compostable material helps you reduce your impact. Simply place our bucket outside your home or apartment, and we’ll take care of the rest.
$
15
/ month!
for residential customers
Business owners: call 215.520.2406 for a customized quote
B E N N E T T C O MP O S T
www.bennettcompost.com | 215.520.2406
BUCK RUN FARM, COATESVILLE, PA
25 years of experience in producing locally grown, grass-fed beef from our Chester County Pastures No artificial growth stimulants, hormones or antibiotics
www.buckrunfarm.com • 610.486.0789 or 610.384.6576
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from the kitchen of lynn buo no
Ro as te d He n of th e Wo od s wi th Tu sc an Ka le (serves 12 to 15)
philly farm & food fest
COOKING DEMOS Farm-to-Table (Room 122A) Supported by Slow Food Philadelphia, Les Dames d’Escoffier and Kieffer’s Appliances
3
bunches Tuscan kale 4 cloves of garlic, crushed 3 leeks, white part 8 ounces sunchokes 1 lbs Hen of the Woods mushrooms 1 Tbsp heavy cream (optional) Juice of 1/2 lemon Olive oil Salt and pepper
11:30 a.m.-12:10 p.m.
Chef Lynn Buono Feast Your Eyes Catering
Lynn Buono has been working in kitchens since she was in high school. In 1980, she opened her catering company Feast Your Eyes. What started in a small storefront in Northern Liberties is now headquartered in a repurposed barrel factory in South Kensington that also doubles as an events space. Buono is a founding member and chapter president of the Philadelphia Women’s Culinary Guild, as well as member and chapter president of Les Dames d’Escoffier, which educates and mentors women in the culinary field.
* Each vege table is prep ared sepa ratel y befor e assem bly. Vege table s may be roas ted ahea d of time , rehe ated sepa ratel y, and then assem bled .
Cut 3 inches off the bottom stem s and soak leaves in water to remove all dirt. Drain and dry. Slice kale into 1-inc h-wide strips. Add 1/4 inch of olive oil to a 9-inch sauté pan over high heat. Once oil is hot, add kale and 3 cloves of crushed garli c. Sprinkle with salt and pepper. Saut é until kale is wilted and silken, about 3 minutes. Slice whites of leeks and soak well in water to get rid of any sand. Like the kale, sauté leeks until soft. Salt and pepp er to taste. Add heavy cream, if using. Wipe the sunchokes well with a damp cloth to remove excess dirt. Slice 1/4-inchthick and place in water with lemo n juice. Drain sunchokes and sauté with 1 clove of crushed garlic in olive oil over high heat until soft. Preheat the oven to 450º F. Slice off the bottom of the mushrooms. Pour a thin layer of olive oil in a sheet pan and place in oven. Once the oil is hot, put the mushrooms on the pan face down. Roas t until browned, but not burnt. Salt and pepper to taste. On a serving platter, place the kale down first, top with leeks, then sunchokes and top with Hen of the Woo ds.
12:30-1:10 p.m.
Chef Valerie Erwin Geechee Girl Rice Café
Although Valerie Erwin had a lifelong love of food and cooking, she didn’t intend to enter the field professionally and majored in politics at Princeton University. But after her first restaurant job at The Commissary in 1979, she was hooked on the restaurant industry. In 2003, she opened Geechee Girl Rice Café in Mt. Airy, where she cooks Low Country cuisine of Georgia and South Carolina.
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larie erwin from the kitchen of va
B is c u it s
e bis cu its ) (m ak es 4 to 5 la rg
cups flour tsp sugar tsp baking powder tsp salt cup Crisco cup buttermilk 1 g (plus more for shapin ) biscuits
2 1 2
° F. Preheat oven to 425 ts together. Cut Mix dry ingredien re resembles in Crisco until mixtu coarse crumbs. to make a soft Fold in buttermilk buttermilk, if re mo le dough. Use a litt dough very soft. necessary, to keep the surface. to on ur Sprinkle flo ured surface flo a to on gh dou rn Tu 1 1/2-inches e cak a o int and gently pat high. ch rounds Cut dough into 3-in sely touching, clo es sid h wit ce, Pla y. tra ed lin on a parchment ether, sprintog aps scr pat y ntl Ge to keep ilk rm tte bu kling on a little t biscuits again. ou cut and t, sof gh dou minutes, until Bake for 20 to 30 . den gol are ts biscui
from the kitchen of yun fuentes
Farm Egg wit h Ber nais e
(serves 10)
* For the full recipie, includin g direction s on preparin g poached artichok e hearts, visit gridphilly.com B e r n a i s e sau c e
egg yolks quart champagne vinegar bunch chervil bunch tarragon shallots (3 chopped, 2 brunoise) cups clarified butter
5 1 1 1 5 2
Combine the chopped shallots, half a bunch of tarragon (picked leaves), half a bunch of chervil and the vinegar in a pot. Reduce until one cup of vinegar is left, strain and cool. Combine egg yolks and vinegar. Whisk together until well combined. Season lightly with salt. Place over double boiler and continue to whisk non-stop to prevent the egg from coagulating. Once egg mixture becomes thick, pour in one tablespoon of clarified butter at a time. When well combined, store in a warm place. Chop the rest of the herbs and add to the egg together with the shallots.
Toss artichokes with salt and make sure artichokes (cleaned) they are well seasoned. Put them in a heat proof container and cover them with the oil. quarts olive oil garlic cloves Add garlic and herbs. Cover with foil and put sprigs thyme in a 300° oven for 2 hours. Remove chokes and each bay leaf garlic from oil and place in a blender. Add lemTbsp salt on juice and blend until smooth. Drizzle truffle lemon (juice) oil and blend until well combined. Strain Tbsp truffle oil through a fine sieve and chill. To serve: place artichoke purée in the bottom of a plate, then the poached artichoke. Place a poached egg inside the cup of the artichoke and top with bernaise sauce. Garnish with truffle escabeche and fried capers.
1:30-2:10 p.m.
Chef Yun Fuentes JG Domestic
Artichoke purée
10 2 5 3 1 1 1 1
Born and raised in Puerto Rico, Yun Fuentes began his culinary career in the restaurants of Old San Juan as a dishwasher. Although he had no technical training, Fuentes found himself moving up in the kitchen ranks, eventually becoming a chef. After time in Puerto Rico and New York restaurants, Fuentes moved to Philadelphia in 2010 to work with the Garces Group at Amada, Tinto, Village Whiskey, and is currently the chef de cuisine at JG Domestic.
2:30-3:10 p.m.
from the kitchen of josh law ler
Ma ri nate d Be et s & St ra wb er ri es wi th Yo gu rt & Wate rc re ss (serves 4) 3
bunches mixed baby beets, cleaned and tops removed 2 cups plain yogurt, strained overnight in cheese cloth 2 pints ripe strawberries 1 bunch watercress Aged balsamic Olive oil Honey Salt and pepper
Preheat the oven to 400° F. Drizzle the beets with olive oil, sprinkle with salt and pepper, and wrap in foil. Plac e in the oven and cook until tender. Peel the beets while they’re still warm and reserve. Take the top off the strawberries, wash and let dry. Place the halved beets in a bowl and season with salt, pepper, olive oil, balsamic and a little honey. Remove the strained yogurt and discard the liquid. Smear some of the yogurt on the bottom of four bowls. Carefully arra nge the beets on top of the yogurt, givi ng each person a variety of colors. Mingle in strawberry slices so each bite contains beet and strawberry. Drizzle a small amount of balsamic around the beets. Place watercr ess on top of the beets that have been seas oned with olive oil, salt and pepper. Serv e.
Chef Josh Lawler Farm and the Fisherman
A leader in the farm-to-table movement, Josh Lawler is known for his preparation of whole animals and seasonally inspired dishes. Lawler, who has a degree in hotel and restaurant management from Drexel University, spent time in Philadelphia and New York kitchens before opening his own restaurant in spring 2011. The Farm and the Fisherman has been named Best in Philly 2012 for “Best Farm-to-Table” and given a three bells review from The Philadelphia Inquirer’s Craig LaBan.
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FRESH, LOCAL FOOD SEASONAL CUSTOM MENUS SUSTAINABLE EVENTS
harvestlocalfoods.com
shop online for home delivery
215-435-0331 • info@birchtreecatering.com
Farm Fromage
Sustainably raised pork, lamb, & goat meat
Hand Crafted Cheese from the Farm
Meadow-raised, natural-color wool & yarn products
Howard M. Field
166 MonmouthAnimal Rd •Welfare North Hanover, NJ 08562 A sustainable, Approved local farm 609-758-6708 • highview-farm.com
www.farmfromage.com howard@farmfromage.com • 717-314-1373
Sustainably raised pork, lamb, & goat meat
Meadow-raised, natural-color wool & yarn products
A sustAinAble, AnimAl WelfAre Approved locAl fArm Horse boarding & turnout Linda Geren & Michael McKay 166 Monmouth Road North Hanover, New Jersey 08562 609 758-6708 highviewfarm@gmail.com An http://highview-farm.com Mushroom Compost,Inc.
Green Party PENNSYLVANIA The
HY-TECH Fruit & Vegetables Landscaping Soil Amendment Land Reclamation Turf Management Corn/Soybean Grass/Hay Fields Landfill Capping
of
The ONLY political party committed to a responsible & sustainable future. www.GPof PA.org
PA Preferred Registered Product
MUSHROOM COMPOST, INC. Environmentally Sound Company
Lisa Van Houten Marketing Coordinator
610.331.1849
Lisa@HyTechMushroom.com www.Hy-TechMushroomCompost.com
kov
creamy non-dairy frozen dessert
kosher
•
organic
•
vegan
www.kovfoods.com 610-649-3601 C
Farmer Friendly in SpringÞeld Local Since 1869
M
Y
CM
MY
CY
CMY
w w w. M a r t i n d a l e s N u t r i t i o n . c o m 22
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Horse boarding & turnout
K
bcard_front.pdf
1
4/30/12
8:08 AM
Be Kind, Work Hard,
Observe your world
www.turningrootsfarm.com
Environmentally Conscious Attorneys at Law SMALL BUSINESSES . LITIGATION CONTRACTS . WILLS . NEGOTIATIONS While serving our clients, we are Eco-friendly and tech-savvy, creating lower costs and hourly fees
New foods. Native flavors. zeamayskitchen@gmail.com fb & twitter: @ZeaMaysKitchen zeamayskitchen.com A food truck serving a modern menu inspired by Native American cuisines.
2917 Harper Street | Brewerytown, Philadelphia (215) 327-2900 | econsciouslawyers@gmail.com Econsciouslawyers.com paperless/shared/home offices*e-faxes*tele/video conferencing
Oyler’s Organic Farms & Market Certified Organic Apples, Peaches, Apple Cider, Unsweetened Applesauce, & Pastured Brown Eggs, and Grass Finished Beef
717-677-8411 400 Pleasant Valley Road Biglerville, PA 17307 oylersorganicfarms@gmail.com www.oylersorganicfarms.com
www.mompops.ne t Brought to you from the Lafferty famiLy farm!
re’s Kennett Squa
k
Favorite Snac
The chip that’s dried not fried! All
Natural raw SnAck
610-444-8484 • www.themushroomcap.com
Feel Pride & Contentment . . . Plantscapes U.S.A.
grooms your inside & outside gardens msplantscapes@gmail.com 610-329-3935 www.plantscapesusa.com
GMOs ARE NOW IN OVER 70% OF THE FOOD IN SUPERMARKETS! Genetically engineered food (GMOs) is affecting your health and your world. Learn what you can do about it. Join us at: facebook.com/GMOfreePA RightToKnowPa@gmail.com phillyfarmfest.org
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AVAILABLE APRIL 3
PRAISE for JUDY WICKS’ NEW BOOK > “Judy Wicks is one of our great leaders and visionaries, and this books makes clear why. She thinks about traditional subjects (business, economics) in fresh, practical, real, and powerful ways. Read it and then live it yourself!”
BILL MCKIBBEN author of Deep Economy: The Wealth of Communities and the Durable Future
“Guided by her own powerful activist sensibility, Judy Wicks beautifully conveys the important influences that a restaurant, or any business, can have within a community— politically, economically, and socially.”
ALICE WATERS owner of Chez Panisse and author of The Art of Simple Food
“Judy Wicks is one of the most amazing women I have ever met. She ran the legendary White Dog Café with passion, heart, common sense, and financial success. And she continues to blaze new paths on the road to a truly sustainable people-centered economy. This is a must-read book.”
BEN COHEN cofounder, Ben & Jerry’s
MEET THE AUTHOR
BOOK SIGNING at Farm and Food Fest, Saturday, April 14 • Noon-3:30 p.m. www.judywicks.com