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Allie Roomberg of Conshohocken buys bacon at Hendricks Farm, Telford, which sells meat and other products from animals that are raised humanely. Packaged chicken fills the refrigerator behind her. Below, owner Trent Hendricks takes his herd in to be milked. "It's the health-conscious that are hard-core" buyers, Hendricks says.

The humane factor

Those who eat meat, but are concerned about how the animals are raised, now have ways to be "compassionate carnivores."

I've decided to become a conscious carnivore. It's something I've been mulling for a while, but after reading Michael Pollan's book The Omnivore's Dilemma: A History of Four Meals, I found I couldn't stomach the notion that the food I was enjoying had led a miserable life. Since I believe humans are meant to eat meat, and don't plan on becoming a vegetarian, I needed to make some changes in the way I bought food.

Where to find area's markets

MarketBasket: Juice with a boost: The newest way to sneak healthful food into your kids' mouths comes from a Media mom, Denise Devine, who developed Froose - made with organic brown rice and organic juice concentrates. Each 4-ounce serving contains 3- grams of fiber and is gluten-free and kosher certified.

Want to know what to do with that odd spice?: Find out what pantry needs; get rid of odd stuff it doesn't

By Jane Black , Washington Post

Once upon a time, pantries were a collection of staples: salt, pepper, butter, sugar and eggs. But spurred by intrepid chefs, travel, and a seemingly endless array of specialty products, many food lovers find their collections spiraling out of control.
Table Talk: Another Italian restaurant blooms in Collingswood: By Michael Klein , Inquirer Columnist

Collingswood just might have more Italian restaurants per capita than most of South Philly. Il Fiore (693 Haddon Ave., 856-833-0808), a pretty, white-tablecloth BYOB that opened last week across from the firehouse at Collings Avenue, is the latest entrant, following Sapori, Villa Barone, Nunzio's, Cafe Antonio, Joe Pesce, and Bistro di Marino and assorted pizzerias.
MarketBasket: Juice with a boost: The newest way to sneak healthful food into your kids' mouths comes from a Media mom, Denise Devine, who developed Froose - made with organic brown rice and organic juice concentrates. Each 4-ounce serving contains 3- grams of fiber and is gluten-free and kosher certified.
Rush-Hour Gourmet: By Bonnie S. Benwick , Washington Post

As farmers markets open across the region, it's a good time to make use of all those beautiful spring vegetables. This stir-fry should be served with rice noodles or brown rice.
King of crabs: It's not often you can dine on celebrity crustaceans. But the Alaskan king crab - served as salad or in the shell - at Oceanaire Seafood Room stars on two counts.
Where to find area's markets: Below is a list of most of the area's seasonal farmers markets and key year-round produce markets. (An * indicates a new location).
Jasper: By Craig LaBan , Inquirer Restaurant Critic

Jasper could be a poster BYOB for the DIY era. Owner Nick DiFonzo did all the renovations himself, spending a year and a half converting a Victorian home in downtown Downingtown into a 45-seat restaurant. He trained the servers, mostly high school and college students, to his own specs. He personally sources all his ingredients on regular trips to the Regional Produce Market in South Philadelphia. And he is the only chef in the kitchen. Post a comment