Four homeschooled girls are selling snacks and cold drinks four days a week outside the Andorra Shopping Center in Roxborough, Philadelphia. They have been doing this for the last ten weeks. Watch video interview here.
The images on "ReAnimator Coffee Roasters" bags of a skeleton reaching up with a bony hand to perhaps clasp a flask containing some potion held high up by a priestlike figure come from old wood etchings. The name "ReAnimator" is taken from the HP Lovecraft story, "Herbert West - Reanimator," about a doctor who experiments with bringing the dead back to life through ingestion of reagents. Sleep, a state akin to unconsciousness may be an analog for death, a barista at the outdoor Clover Market in Chestnut Hill philosophizes and a workmate adds that coffee drinkers love the revitalizing effect of caffeine. Coffee "reanimates" them.
Lillian Bijl (left) and Tara Bucci, Mt Airy USA interns, are going around the neighborhood stapling up posters for the popular “Moonlight Movies” series this summer. Starting with an outdoor showing of “Frozen” at 8:30 pm on June 20th in the park adjacent to the Lovett Library at Germantown and Sedgwick Avenues , the series continues on Fridays there, and on Saturdays next to the Trolley Car Diner. At Lovett, moviegoers may patronize “Dining under the Stars” food trucks or bring their own picnic dinners. Mount Airy USA, Trolley Car Diner, the Free Library of Philadelphia, Valley Green Bank and a certain big box store sponsor the popular series of mostly G and PG rated films through August 16th. For more information, visit http://gomtairy.com/events/moonlight-movies-in-mt.-airy.html.
Complete list of movies:
Not her household's usual shopper, Barbara Collom of Mount Airy confronts the baffling array of product choices for any one brand at her local Pathmark Supermarket. For instance, she opts for Gatorade X-factor but wonders what Gatorade Fierce had to offer instead. Watch video here.
Weavers Way Food Coop has introduced a new line of energy bars - ones made with crickets.
On Tuesday, staff members at the Chestnut Hill store sampled Chapul’s Thai Cricket Bar.
Jon Roesser and Lara Cantu- Hertzler appeared pleased with the bar’s coconut-ty, gingery taste. Roesser noted that cricket flour was listed as the fourth ingredient and figured (correctly) that it served as the bar’s protein source. Cantu-Herztler was a little queasy about eating insects but thought it was a good idea.
Rick Neth hadn’t seen the product before but reported that in his native Cambodia, insects are sometimes eaten in certain regions. Farm raised crickets might be baked, used in stuffed, roasted peanuts, or fire-roasted.
On its website, the Chapul company is asking people to join the other 80% of the world’s population who, it says, regularly consume protein-rich insects as part of their diet, and effect a revolution against traditional land-and-water intensive, polluting agriculture.
At the conclusion of the accompanying video, staffer Joe Stanton is mulling over a mouthful.
Partners Robert Bynum and Chef Al Paris are excited that construction is nearing an end at the long empty site of the former Melting Pot Restaurant and that their French Bistro and Jazz Cafe is set to open in a few weeks' time. Watch video interview here.
Danielle Taylor of Germantown, a 12th grader home schooled through Agora Cyber Charter School, works 30 hours a week at the Chestnut Hill McDonald’s. She’s paid at the rate of $7.25 an hour which she thinks is OK for someone, like herself, in high school. She gets no benefits; after a year’s work she may be entitled to a raise of 25 cents an hour. Her goal is to attend college, major in business and technology – and it sounds like she wants to stay out of the fast food industry.
Danielle was interviewed on Thursday December 5th, a day when fast food workers in 100 cities across the nation staged walkouts in support of the right to unionize and demands for a more livable wage.
Twenty five percent of Philadelphians live below the poverty level. This somber statistic was delivered last night to hundreds of diners, along with delicious soups and breads donated by dozens of restaurants and caterers, at the Northwest Philadelphia Interfaith Hospitality Network’s 15th annual “Empty Bowl Dinner” held at the Lutheran Theological Seminary.
Through a large network of religious congregations and volunteers, the Network (“NPIHN”) provides emergency and transitional housing and support services to families facing homelessness, like the Baez family, now “alumni”, who recounted their continuing personal struggle to support themselves and stay together as a family.
Scott Blunk employs a moldboard plow to break new ground at the Henry Got Crops Farm in Roxborough, Philadelphia. Blunk, who worked for the John Deere company at one time, explains that this plow is based on an early Deere design and was known as “self cleaning” because it cuts out slices of turf and then dumps them upside down off of the share or blade. (See Wikipedia for an expanded technical explanation) The newly plowed area, part of the CSA farm’s expansion, will get planted this fall with a cover crop to add nitrogen and nutrients before eventually coming into production the year after next. IS THERE A PLAN FOR WHAT’S GOING IN HERE? “No. I’d like to plant marijuana. Maybe that’ll be approved by the spring of 2015, whadda you think?” Watch video here.
The story goes that in 1853, a restaurant patron at a New York resort who complained of a soggy french fry gave rise to the invention of the potato chip. Tori Messaros, a college biology major on summer break, gives five hour long tours a day of the Herr’s Snack Factory in Nottingham, Pennsylvania near the Maryland border. And she is just one of many guides- tours start every 20 minutes 9 to 4 daily except Friday. For Messaros, it’s a family affair: her mother runs the tour center. Large glass windows in corridors above the production floor offer real time views of the different production stages. Our tour started with tortilla chips and then moved on to potato chips. Except for a handful of workers in the box packing area, the factory rooms otherwise appeared eerily empty with only one or two workers making the rounds or attending to a machine. The machines operate around the clock with three shifts of workers a day. Leftover corn kernel and potato peels get recycled to the Herr’s farm and potato starch from the slicing process gets sold. The time it takes a potato to enter the chute, get washed, peeled, sliced, rewashed, fried, seasoned and packaged, takes six minutes, Messaros says. But it took only a couple of minutes for our group to devour just off-the-line hot chips and pick up two small complementary bags of chips before being dropped off in- where else -the factory gift shop!