Archive Page 3

Lunch Break: Watch An Italian World Record Happen Edition

We’ve all been there.

SHARE Food’s Mara Natkins To Speak At Weaver’s Way Co-op Friday


Friday at 6pm in the Community Room, 555 Carpenter Lane adjacent to the Mt. Airy Weavers Way location, SHARE Food Program’s Director of Development, Mara Natkins will speak to any who have assembled. The SHARE Food Program.

What is the SHARE Food Program? We’re glad you asked:

The SHARE Food Program is a nonprofit organization serving a regional network of community organizations engaged in food distribution, education, and advocacy. SHARE promotes healthy living by providing affordable wholesome food to those willing to contribute through volunteerism.

For instance:

SHARE Food Package is a program where people get a break on their grocery bills by exchanging volunteer time for the opportunity to buy affordable food. For each package of food purchased, we simply ask for two(2) hours of “good deed” time, whether at SHARE, other institutions in your community, or your own neighborhood.
Food packages offer meats, fresh fruits and vegetables and grocery items valued at as much as twice the price you pay. SHARE purchases the food from growers, brokers and packaging plants. SHARE Food is never donated, government surplus, or salvage.

That seems pretty simple, do a little volunteering, get some healthy fresh whole food at 1/2 price. As 501c3′s go, That’s a lot less shady than some of ‘em.

Other SHARE Food Programs include:

Farm To Families which works with community-based organizations to address availability and affordability of fresh food in North Philadelphia.

Nice Roots Farm, which, among other things, supplies urban growers with the lumber, soil, compost, plants, and seeds needed for starting a raised bed garden. These materials are available at the lowest possible price to make gardening more affordable and accessible to the lower income community.

Emergency Food Relief, in which SHARE acts as the distributor for several State and Federal programs, providing no mark-up to cupboards which are often run by volunteers. We support these programs to ensure that when the time comes that a member of our community is in need of a break, that they can find it at their local food cupboard.

There’s more too, hit up the website if you wanna know about it, or better yet, mosey on over to Weavers Way tomorrow and hear about it from the source. These are good people doing great work during bad times. You should stop in, if only to touch the hem of Mara’s garment.

Entomophagy, Bitches!

At Phoodie, our past (and future) insect ingestions are well documented here, and photographed, here. This TEDio cleverly illustrates the point. We all need to get over the ick factor, and get to grubbin’ grubs for grub, bub.


Lunch Break: Never Buy Gribenes From A Mohel Edition

Never buy gribenes from a mohel.

Look, you don’t have to eat a bowl of dicks, maybe just try one to be polite.

Here’s Some Good News: Farmer’s Markets Just Got Easier To Have

We love us some Farmer’s Markets. The $12 mushrooms, the tattooed guy behind the card table waiting for someone to ask him what’s so great about his roasted beans, that girl with the chunky glasses with a couple coolers full of raw goat’s milk and her aunt in the flowing crocheted sweater selling sandalwood soaps and sconces made out of used forks. The whole thing is just great because it is a single fleeting moment when producer and consumer can shake hands and make a direct transaction. Flensing away every corporate, soul-sucking, profit-driven, wellness-be-damned middleman who makes everything in the world so much worse, is really well worth the price of the shitakes. Trouble is, or was, the rules. Farmer’s markets must be sanctioned and sanctions mean red tape and fees and all kinds of crap that Rand and Ron would abolish on day one.

Well, much to the delight of the Paul family, and untold Philadelphia families as well, the city has just loosened up some of the regulations regarding farmer’s markets with the hope of having more fresh, healthy food available to more lower income Philadelphians, especially those living in the city’s food deserts, getting fat as hell on Cheese Wiz and Tastykakes.

Starting this year, Farmer’s Markets will no longer have to fork over a $300 Licensing fee which was paid to the Department of Licenses and Inspections and any day you can get those fuckers out of the loop is what Ice Cube would call, a good day. Additionally, their registration with the Department of Public Health will be simpler also.

In the next few days, the city will be posting a, “Farmers’ Market Operators Manual. The manual includes registration paperwork to be filed with the Department of Public Health, food safety guidelines, food sampling guidelines and the form that must be submitted for food cooking demonstrations.

All of this should amount to more farmers markets in more neighborhoods offering more healthy, reasonably priced options for lower income Philadelphians to whom whole food is a difficult and precious commodity.

This is a good thing. You can read the full text of the bill here.


UPDATED: Bistrot La Minette’s Avergne Tasting Menu Today And Tomorrow Will Provide A Certain Je Ne Sais Quoi

logoTonight and tomorrow night, Bistrot La Minette is offering quite a deal. For just 35 clams, you can get yourself four courses of their regional Auvergne tasting menu. You want wine paired with that, just another 15 clams. That’s a pretty good deal for a french bistro, or a bistrot even.

The Bistrot has a few regionally based menus on their website but no mention of Avergne, so a simple trip down to Googlecity shows that Avergne is famous for:

Combining pork with staples from the garden such as cabbage and potatoes reflecting the hard times of days gone by – dishes like Soupe au Chou, made with cabbage, pork, potatoes, and lard (salt pork). Potée Auvergnate is another traditional dish – a hotpot which includes cabbage and potatoes, leeks, carrots, turnips and pork meat . Tiny green lentils from Le Puy, grown on volcanic soil, have a distinctive and refined flavour. Other specialties include Aligot made from melted cheese blended into mashed potatoes, often with some garlic and usually accompanied by grilled, fresh sausages and Tripoux (or Tripous) – a dish made with small bundles of sheep tripe, usually stuffed with sheep’s feet, sweetbreads and various herbs and garden vegetables. There are a number of variations on this dish, but they generally all involve savoury ingredients held together with sheep tripe and braised over low heat.

Ok, so in one paragraph, sheep tripe is mentioned twice. At press time our calls and tweets remained unanswered so lets focus on the positive. Cheesy Garlic Mashed Potatoes and not the, “usually stuffed with sheep’s feet” part. We hope our calls could not be taken because Chef Peter Woolsey was out picking up a couple pigs to braise and not because he was up to his elbows in sheep-dip trying to squeeze it out of sheep stomachs. Point is, this place looks great and a nice palatal trip to France on a Wednesday or Thursday evening might be just what you need to jolt you out of your funk.

UPDATE: We found the menu. You can peep it below. And you can exhale, there are no sheep guts.

Soupe au Chou: Cabbage and potato soup, lardons, St Nectaire crouton
Joseph Mellot Pinot Noir, Ménetou Salon

Tarte Auvergnate: Auvergnate style cheese tart, Cantal, Bleu d’Auvergne, bitter lettuces, mustard vinaigrette
Domaine Ricard de la Potine Sauvignon Blanc, Touraine

Petit Salé aux Lentilles: Confit pork belly, sausage, lentils, mirepoix
Domaine Bruno Cabernet Franc, Bourgueil

Pompe aux Pommes: Apple stuffed Puff Pastry, Crème Fraiche Lemon Zest Ice Cream
Jovly Chenin Blanc, Vouvray

Bistrot La Minette is at
623 S. 6th Street
Dinner: Monday – Saturday 5 – 10:30 pm. Sunday, 5 – 9 pm
Lunch: Saturday + Sunday 11:30 am – 2:30 pm

Whining About Where Your Wine’s Whence Was

image001-4Y’ever been out celebrating with someone and when you say, “This is a big deal, we should open up a bottle of Champagne.” and they’re all, “Actually, that bottle you have is just sparkling wine because it’s from New York. You see, only sparkling wines from the Champagne region of France can be called…” and then you just tune out and find your happy place and do your best not to punch them in the sac for being such a pompous dickhole. That ever happen to you? Well, some mornings our inbox contains an interesting nugget. Today for instance, we were blasted with an email advocating for the “Joint Effort to Protect Wine and Place Names” which is a, “declaration of joint principles stating the importance of location to wine and the need to protect place names.” So when you buy a bottle of Bordeaux you know it comes from Bordeaux and not Utica.

Well the news is that three more regions have signed the petition and agreed that:

We are furthermore united in our belief that the geographic place names of wine regions are the sole birthright of the grapes that are grown there, and when these names appear on wines that do not contain fruit from that region, they lose their integrity and their relevance, becoming merely words.

Therefore, be it resolved that we, as some of the world’s leading wine regions, join together in supporting efforts to maintain and protect the integrity of these place names, which are fundamental tools for consumer identification of great winegrowing regions and the wines they produce.

The three newest regions are “The American wine region of Santa Barbara County, California, and French wine regions Bordeaux and Bourgogne/Chablis “The Joint Declaration to Protect Wine Place & Origin was signed by the original seven members on July 26, 2005. These founding members included Champagne, Jerez, Napa Valley, Oregon, Porto, Walla Walla Valley and Washington state. On March 21, 2007, six more renowned wine regions – Chianti Classico, Paso Robles, Sonoma County, Tokaj, Victoria and Western Australia – joined in the global effort to protect wine place names. Long Island and Rioja signed the Declaration on February 3, 2010. To lend support and read the full text of the Declaration, visit

So now a conversation with a sommelier can go, “Hey, I’d like a nice Bordeaux, can you recommend something?”

“Well, we don’t have any Bordeaux, but we do have a nice case of Walla-Walla Wailer Wine that uses four of the five nobles used in Bordeaux. The grapes are mashed by actual street urchins (whose feet have been washed) and then it’s casked in barrels staved by coopers using the same wood and technology as did Lewis and Clark’s Corps of Discovery”.

All in all the effect is a more truthful presentation of your bottle’s geographic origin and as Morgen McLaughlin, executive director of the Santa Barbara Vintners says, “Nothing shapes a wine’s character like its location.” We’re pretty sure this is a good thing, even if it offers more opportunity for your know-it-all friend to opine. Oh and don’t even get him started on Bourbon, we’ll be here all night.

Lunch Break: Where Are They Now Edition

Cinematography by Dan Cooper.

Manayunk Offers StrEAT Food Fair And Restaurant Week Consecutively April 12-25


Philadelphia is a city of neighborhoods and that means that there are enough distinct territories that one could almost have a perfunctory Restaurant Week meal slapped in front of one, once a month if not more. It’s no secret that we, along with most thoughtful people with mouths, aren’t ordering the Kool-Aid at Restaurant Week. We do however, love to chow-down on some street meat. So you can feel the palpable ambivalence in this post.

The good folks in Manayunk have decided that their part of town is too spacious and parking is too convenient and copious, and so have decided that what the ‘Yunk needs is Restaurant Week. Oh, it also needs a street fair and since synergy is still a buzzword, lets have them right fucking on top of each other.

Saturday April 12th from 11-5 Main Street is gonna be filled with vendors offering to pork you in a hundred different ways. Here is a partial list of trucks:

  • Delicia’s
  • Prime Stache
  • Surf and Turf Truck
  • Sum Pig Food Truck
  • The Cow and The Curd
  • Cupcake Carnivale
  • Sweet Box Cupcakes
  • Mac Mart Cart
  • Samosadeb
  • Spot Burgers
  • Bryn and Dane’s
  • Nomad Pizza
  • Oink and Moo BBQ
  • Vernalicious
  • Pbon’s Fresh Phood
  • Smokin Tacos
  • KAMI
  • Foo Truck
  • Ka’Chi
  • Phoebes Bar BQ
  • Mesa Fresh Mexican Grill
  • Rival Brothers
  • Farm Truck Philly
  • Cheese E. Wagon
  • Local 215
  • Mama’s Meatballs
  • The Tot Cart
  • Cosmic Catering
  • Say Cheese
  • Foolish Waffles
  • Cape May Smokehouse
  • The Dapper Dog
  • Zsa’s Gourmet Ice Cream
  • Bonjour Creperie
  • Chewy’s

Also there will be, “farmers markets and gourmet food vendors in two of Main Street Manayunk’s parking lots.” So you might want to consider – and we say this non-sarcastically for the first time ever – taking SEPTA to Manayunk. If not, after the street fair when you drag your distended carcass back to your car – which you pretty much had to park at the zoo – and roll your fat ass into bed, You can get up the next day or the day after that or the one after that and head back to Manayunk for their own Restaurant Week:

Manayunk’s Restaurant Week runs for two weeks after the festival. Twenty-two local restaurants will be particpating in special 3 course menus offered at $15, $25, and $35 price ranges. Our local chefs work hard to offer special menu items, cocktails, and desserts inspired by the festival’s secret ingredient. Don’t miss out on this two week taste of Manayunk!

Having offered this post as a caveat, we still think you should head on down to the StrEAT Food Festival on April 12th and maybe sometime between the 13th and the 25th you can try a new joint in Manayunk, here’s a link to the Menus.

And remember, don’t drink and drive.

Lunch Break: What’s The Deal With Airline Food Edition

blog advertising is good for you

All content copyright respective content provider. Philebrity, and 2012 Philebrity Brands, LLC.

Brought to you by WebLinc. RSS Entries and RSS Comments